I'm sorry

By VicentaLakin

I'm sorry
Nishi is a friend's seed, not a big, tender head, sweet tastes, more juicy pie. I only use salt, raw smoke, perfume, to compare the original taste。

Recipe Recommendations

  • zucchini one
  • Sea shrimp 5 rats
  • freshwater shrimp
  • eggs of 2
  • fungus 1 handful
  • flour 3 cups
  • salt a little
  • soy sauce appropriate amount
  • sesame oil appropriate amount
  • white pepper a little
  • cooking wine a little
  • starch a little

Steps for I'm sorry

  • Make I
    1
    Three cups of flour (measured cups given in an electric meal) with fresh water and soft and moderate noodles. When you wake up for more than 10 minutes, you rub your face again, and it will be smoother. Then he continues to wake up for more than half an hour。
  • Make I
    2
    Shrimp head to shell to shrimp line。
  • 3
    For taste purposes, shrimps are cut into small blocks made of salt, white pepper and wine。
  • Make I
    4
    It's green shrimp。
  • Make I
    5
    The same goes for the shell, and the crayfish that is just cut together in a pickle, in the freezer. Summer North is too hot for shrimp to spoil
  • Make I
    6
    The muscular bubbles are good, the roots are strangled, and the muscular is broken。
  • Make I
    7
    The eggs were evenly plattered, and when the oil in the pot was not too hot, the egg was crushed with chopsticks。
  • Make I
    8
    If there's a big piece in the balls, cut everything with shovels。
  • Make I
    9
    Quick, clean, split in two。
  • Make I
    10
    Scratch it in silk. (Don't rub it in the tiniest silk, it'll get soft when you kill it, and it'll become mud
  • Make I
    11
    It's the last remaining melon, throw it away. (Don't remove the guacamole in advance, start rubbing the whole guacamole, then cut a piece with a knife, and then keep rubbing it, and the guacamole is working
  • Make I
    12
    After 10 minutes of saline water, the excess water was squeezed out。
  • Make I
    13
    Falling into wooden ears, eggs, shrimp。
  • Make I
    14
    It's salt, raw, fragrance, evenly mixed. Stand by。
  • Make I
    15
    A spoon of flour: half a spoon of flour, half a spoon of starch。
  • Make I
    16
    Add a bowl of fresh water and mix it evenly to the point where there are no particles。
  • Make I
    17
    Scratch, strip, cut。
  • Make I
    18
    It's made of dumplings. Put it in the pie。
  • Make I
    19
    Pack it up。
  • Make I
    20
    Hot pot, oil in, oil in a thin layer of untaught bottom。
  • Make I
    21
    Put it in dumplings. I used a very small pot. It was so big
  • Make I
    22
    First, the bottom of the dumpling is made yellow with a small fire。
  • Make I
    23
    Scratching in circles and pouring in flour water and covering the pan right now. The amount of water is half the height of dumplings. Small and medium fires are still maintained, with dry water being collected for approximately five minutes。
  • Make I
    24
    When you see the water in the pan drying through the glass pan cap, you open it. Do not release the heat during this period。
  • Make I
    25
    Invert the plate, then pull back the pot and keep the ice flowers intact。
  • Make I
    26
    I made it with a normal pot。

    • I'm sorry Make Tips

    One, the ratio of good flour is the key to the ice flower. I'm a spoon of flour with a bowl of water. 2. The advantage of the use of non-compulsive pots for frying dumplings is that they are perfect when they come out. 3. It would be preferable to use glass-based caps to observe the state of fried dumplings in the pot, which cannot always be lifted as they mature. 4. The boiler covers are better sealed and the frying of dumplings requires thermal maturity of the pot。

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