Home-to-home onions

By VicentaLakin

Home-to-home onions
They're all family members, especially in the last few days, and they've been madly in love with onions. Yeah, well, Mom changed the way of the pancakes, softer than the pasta, and the next day they weren't hard, and Grandma and the kids liked them, and the rest of them said they were hot and they were better than the hot ones. I tried them, they were softer than when they were branded, and the onions were more greasy and more edible! It's not just soft, it's a lot of layers, but it's just two tricks, one on the side and two on the side. Look down

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Steps for Home-to-home onions

  • 1
    Get your food ready. Flour's the most powerful. It's the middle-banded flour. It's the best. Hard
  • 2
    Two-thirds of flour is made of noodles with water, then the remaining one-third with cold water
  • 3
    The two sides of the face are mixed with chopsticks
  • 4
    Scratch it up. More than half an hour
  • 5
    Onions cut flowers
  • 6
    Dry flour in front of a face case, good pasta on top of it without rubbing it on it, and it's covered in a thick bar, and it's cut into big noodles
  • 7
    I'm going to take the pasta into a dome, I'm going to paint a vegetable oil, and I'm going to put a little salt in it
  • 8
    I'll put another one of these onions in
  • 9
    Pull one end down from the mouth
  • 10
    All the interfaces hold tight
  • 11
    Head down
  • 12
    Push
  • 13
    I made seven of them
  • 14
    It's hot, it's veggie oil, it's branded, it's yellow on one side and flips on the other. Pot
  • 15
    Squeeze it on the board. It's a little bit more clearly

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