The pine omelet
By VicentaLakin
The violet pine roll is one of Macao's top 10 specialty letters, and sometimes when a friend comes on a trip to Macau, the children come back with a few boxes to share, and every time they stop eating, they yell at me to give the hill a little bit, with an all-embracing pan, an egg cake, and a roll of their own pine, making the purple pine rolls is really good, with the mysterious breath of the deep sea, a sip of the pine, chewing on the fragrances, delicious after the tea, and then a roll of the past. No, the formula is made of 21 weights, and then it's 10 left until the photo is taken。
Recipe Recommendations
- sweet fragrance
- fried
- half an hour
- ordinary
Steps for The pine omelet
1
Take a clean basin and put it in a slice of butter and white sugar
2
Insulated water melts butter and white sugar (recommended to use vegetable oil better in winter, butter cools easy to block)
3
Low-banded flour filter
4
We put water in the flour and we mix it into mixed pasta
5
Add two eggs and a yolk to the pasta, and spare the extra egg cleaners for other uses
6
The pasta has melted butter and white sugar liquids
7
Two sifts, 30 minutes
8
Two spoons of pasta in a non-cool pan
9
When the fire is hotter, the face is condensed to the edge of an omelette, and the omelette can slide easily
10
it's 3 cm wide
11
the omelet is cut to 5 cm wide and the two sheets above and below remove the extra corners
12
The omelet's smooth face up, squeeze the salad sauce and put on a purple dish
13
Pancakes on the side, meat pine on the left, roll from left to right
14
That's what we'll do with the pine omelet. - Yeah
15
This violet pineapple is a soft tasteThe pine omelet Make Tips
In winter, the butter in the formula is suggested for vegetable oil