I don't know
By VicentaLakin
It's a seasonal vegetable: a herring, which makes eggs very good, soaky tastes, soaky tastes, very, very good food. If you see it, buy it back. The acreage is the same vegetable, the acreage is the leaf, the acreage is the accelerator that grew up in the middle (this is what we eat today), and the top of the accelerator is the seed of the flower, which we often eat when it blooms and cut and processed
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for I don't know
1
We'll have two eggs
2
The eggs are in the bowl and they're scattered
3
A little more vegetable oil in the pot, a little more oil to save the sheaves, a big fire, smoke and egg fluid
4
One side of gold and yellow and the other side with chopsticks
5
It's a fire
6
Add Salt
7
Put it in the eggs
8
It's even. It's just a fire
9
It's delicious, it's very deliciousI don't know Make Tips
1. Scrambled eggs: Use high heat and work quickly; high oil temperature makes the eggs fluffy and absorb less oil. 2. Stir-frying leek stems: Use high heat and be fast; if stir-fried for too long, the stems won't be crispy and will be hard to chew.