Corn tuna rolls
By VicentaLakin
MAKE THIS CAKE, YOU DON'T NEED 20 MINUTES FOR BREAKFAST. THE SKIN CAN BE RUBBED UP, IT'S HOT, YOU CAN PUT IT IN THE FRIDGE ONE NIGHT AHEAD, AND IT'S GOOD TO GET IT OUT THE NEXT DAY. PIE SKIN CAN BE BRANDED WITH A FEW MORE CHILLS AT A TIME AND CAN BE EATEN AT ANY TIME. TUNA SAUSAGES ARE TAKEN FROM COLD TO FRESH ONE NIGHT IN ADVANCE SO THAT THEY CAN BE UNFROZEN SLOWLY, SO THAT, AT THE SAME TIME, THE PANCAKES WILL BE FINE FOR BREAKFAST IN 10 MINUTES。
Recipe Recommendations
- corn flour 33 grams
- flour 100 grams
- Tuna sausage 1 piece
- corn oil 5 grams
- water 72 grams
- salt 1 gram
- carrots appropriate amount
- cucumber appropriate amount
- bitter chrysanthemum appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Corn tuna rolls
1
To mix corn flour with flour and add salt and water。
2
Add some corn oil to the rub. Let the noodles get better。
3
A rubbing face can be used either directly or with a little shampoo。
4
The cucumbers and carrots are sliced into strips, and the chrysanthemum washes the asphalt。
5
Tuna intestines extract unfrozen. ♪ Or with another sausage ♪
6
Put the intestines in the pan, and the little fire is slowly fried to the ground。
7
And while the sausages are, we split the dough into four。
8
Take a thin, like a pot。
9
In the pot, the small and medium fire is slowly branded, and the yellow shells are ripe for extraction。
10
After two cakes, the fish intestines and vegetables were placed on the cake and squeezed with the ketchup and salad sauce they liked。
11
Slow and tight. My cake is smaller, so a cake bag doesn't come in, and I've got a cake on the side roll, and I've got two。
12
EnjoyCorn tuna rolls Make Tips
One can make four, two or three if it's bigger. It's better if you put another eggcake on it。