Sodium rolls
By VicentaLakin
I'm used to cooking with fried foods, and I don't worry about spilling oil in the pot. {\cHFFFFFF}{\cH00FFFF} The most important thing is that I can free my hand to do other things {\cHFFFFFF}{\cH00FFFF} {\cH00FFFF} but someone doesn't feel that way {\cHFFFFFF}{\cH00FFFF} {\cH00FFFF} {\cH00FFFFFF} someone just wrapped it up and ready to move out of my beloved air {\cHFFFFFF}{\cH00FF00} {\cH00FFFF00} {\cH00FFFF00} {\cH00FF00} Somebody's got a good reason to say, "It's been a long time since I didn't eat fried, feed the worms."
Recipe Recommendations
- dried bean skin 2 bunk
- bean sprouts 200g
- Spicy shredded seaweed
- vegetable oil 60g
- salt 2g
- chicken powder 1g
- soy sauce
- sesame oil 2g
- dry starch 5g
- salty and fresh
- fried
- ten minutes
- senior
Steps for Sodium rolls
1
(b) Food: bean skin, bean sprouts, spicy sea ribbons
2
And soak the bean skin so that it becomes soft
3
Bean sprouts are washed; proper water is poured into the boiler, appropriate vegetable oil is injected, salt is burned and the soybean sprouts are cooked and the asphalt is extracted
4
(b) Pumps of salt, chicken powder, raw and fragrance, evenly mixed
5
Bean sprouts mixed with spicy seaweeds, evenly mixed
6
Bean-skin soft, washed and cut into squares of equal size; a small amount of starch mixed evenly with a small amount of clean water, mixed into denser starch water
7
Take a bean skin and put it in the sprout belt
8
(a) Like a roll of sushi, from one roll to the other; and the mouth is painted with starch water and the mouth is set down downwards
9
When the frying pan is hot, it pours into an appropriate amount of vegetable oil; when the oil is hot, it drops into a small fire in a soybean roll; when the soybean peel rolls down the pot, it goes down in the mouth; and when the soybean peel comes down, it explodes at the mouth, does not spread out, then turns on
10
Blasted bean rolls, oiled with kitchen towels and boarded the table。Sodium rolls Make Tips
One, the bean rolls, like a roll of sushi, go from one roll to the other; the mouth is covered with starch water; like a roll, the tails are covered with glue; the starch water here is the effect of glue; two, the bean rolls down the pot, the mouth goes down; the mouth is blown up, not scattered, before the surface is blown up; and three, the spicy sea ribbons are the stock that my family used to have. If you're a seaweed of your own bubble, you can do it like a bean sprout