Cream eggs
By VicentaLakin
And shells, known as weeds, weeds, weeds. Vegetables, like emeralds, roots as white as jade, fragrances and sweetness, have been popular vegetables since ancient times. In our earliest poems, there was a poem called "Sacrifice of the Lamb" that our ancestors saw in the western week or in the spring and autumn as a precious meal to be sacrificed to the temple. Since ancient times, many poets have also left great poems about herbs, and Don Duffove has "The Night Crunch, The New Cooking Sing" and the Song poet Soo has a good sentence on "The Gradually Colding of the East, The Palin Testing of the Springs" to describe the beauty of herbs. The cuisine is common because of its aroma, its main dish and its sauce function, its usual diet, its taste, and even its rich feast. Cream dumplings, casserole buns, casserole pies, casserole stickers, which are common in the north, make three fresh dumplings less of a casserole。
Recipe Recommendations
- pepper 1 teaspoon
- flour
- chicken essence 1 teaspoon
- grass eggs of 2
- leek 50 grams
- salt 1 teaspoon
- edible oil appropriate amount
Steps for Cream eggs

1
Get your food ready
2
We'll clean up the cranium and have the eggs spread out
3
One little spoon of salt, one small spoon of chicken and one small spoon of pepper powder
4
Three tea spoons of flour added to the broken eggs, and three to four tea spoons set aside
5
Add the pickles to flat paste
6
It's not too thick
7
Look at the bottom of it. It'll be a little longer
8
Cut the plate.
9
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