Cream eggs

By VicentaLakin

Cream eggs
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

  • Make Cream eggs step 0
    1
    Get your food ready
  • Make Cream eggs step 1
    2
    We'll clean up the cranium and have the eggs spread out
  • Make Cream eggs step 2
    3
    One little spoon of salt, one small spoon of chicken and one small spoon of pepper powder
  • Make Cream eggs step 3
    4
    Three tea spoons of flour added to the broken eggs, and three to four tea spoons set aside
  • Make Cream eggs step 4
    5
    Add the pickles to flat paste
  • Make Cream eggs step 5
    6
    It's not too thick
  • Make Cream eggs step 6
    7
    Look at the bottom of it. It'll be a little longer
  • Make Cream eggs step 7
    8
    Cut the plate.
  • Make Cream eggs step 8
    9
    Completed Chart
  • Make Cream eggs step 9
    10
    Completed Chart