Eggs and pickles

By VicentaLakin

Eggs and pickles
In the urban and rural areas of our province of Henan, which are located in the town of the horse shop, the traditional food is popular with their families. In accordance with seasonal changes, hard-working people can use different vegetables (e.g. spinach, pickles, pickles, eggs, pumpkins, tofu, mushrooms, various kinds of wild vegetables, shrimps, powders, etc.) to mix them with their own. Today I'm using egg casserole casseroles with our special fragrance and 10 fragrances. Eggs and crumbs and crumbs: crumbs, crumbs, crumbs, onions, ginger-washed water in crumbs, fragrance oils, bubbled powders in crumbs, salt and 13 fragrances. Flour 100: The ratio of water to flour (a little salt) is 50%, the agent is open to the pan, the platinum is flat, the egg fluid is thrown, the cover is tight, the preheated taco is branded, and can be eaten。

Recipe Recommendations

  • eggs appropriate amount
  • leek appropriate amount
  • vermicelli appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • huoxiang appropriate amount
  • salt appropriate amount
  • sesame oil appropriate amount
  • shisanxiang appropriate amount
  • Ten coriander appropriate amount
  • water appropriate amount
  • flour appropriate amount

Steps for Eggs and pickles

  • Make Eggs and pickles step 0
    1
    Powder is pre-empted and water is controlled, and cabbage, onions, ginger, fragrance and 10 cuisine is washed and water is controlled。
  • Make Eggs and pickles step 1
    2
    Cut the whole dish in the pot。
  • Make Eggs and pickles step 2
    3
    Pour in the perfumes (lock water) with salt and 13 fragrances。
  • Make Eggs and pickles step 3
    4
    Flour goes down, a little salt is put in it, with chopsticks mixed into dry flour, with hands and three-sanded noodles, covering it for about half an hour and smoothing it. (Plate flour: water = around 100:55, soft earplugs. I've got plenty of noodles, just a fraction
  • Make Eggs and pickles step 4
    5
    Take a part of the lasagna long stripes, pull it into a small agent, round it up. It's about 50 grams of pasta, and I'm 40 grams. I'm not sure
  • Make Eggs and pickles step 5
    6
    First take a skin, and the rest have dry skin covered with wet cloth. With a small crutches, the size of a circle is appropriate。
  • Make Eggs and pickles step 6
    7
    Noodle on the pan。
  • Make Eggs and pickles step 7
    8
    Take the right amount of tatter, use chopsticks to flatten。
  • Make Eggs and pickles step 8
    9
    Take an egg and take a little bite and dump it on the food. (It can also mix the egg bowl with chopsticks and evenly refill the dishes. Such egg fluids are less oily and more nutritious. It's also a cold, cold, tattered egg fluid, which smells better, but I like less oil. I'm not sure
  • Make Eggs and pickles step 9
    10
    And it's just the same size。
  • Make Eggs and pickles step 10
    11
    Cover it up。
  • Make Eggs and pickles step 11
    12
    One round of hand-stamped leak。
  • Make Eggs and pickles step 12
    13
    The cake is preheated on both sides, and is branded on both sides until they are yellow on both sides. (In order to avoid an imbalance in heating, the middle time is turned over) This step is not recalcitrant and suitable for the present light diet. (This dish is branded with different buttons depending on the size of the dish, and it's thick and thin.)
  • Make Eggs and pickles step 13
    14
    Scratch two-faced flowers, good vegetables。
  • Make Eggs and pickles step 14
    15
    The finished product. You can just eat it
  • Make Eggs and pickles step 15
    16
    The finished product。
  • Make Eggs and pickles step 16
    17
    You can cut a small piece of it and eat it yourself

    • Eggs and pickles Make Tips

    Flour flour: Water = around 100:50, soft earplugs. Usually a pasta of 50 grams - about 60 grams, this is 40 grams, thin. 3. Vegetables are washed early and dry, and the materials are assembled according to individual human tastes. It is prepared with oil mixed (locked water) and salt, in case the water comes out, and it is possible to mix the egg bowl with chopsticks and evenly refill the food. Such egg fluids are less oily and more nutritious. It'll be a little nicer, but I like it less. 5. This dish will be branded according to its thickness, and it will be branded as thick and thin. In the absence of an electric waffle, the pan can be branded with a thick base pan, by burning it in the heat and turning it into a small fire, and by putting it into a raisin and turning it on the other side. Why do we call it the Crushing Vegetable? Because it's a little hard, and it's a little hard, and it's half-life. Together, using the rest of the heat to make the food softer and more sophisticated, the process is commonly called “falling”, so the cooking is called “falling,” you know? It's very simple, isn't it easy to read it

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