Cream egg fan bag
By VicentaLakin
To try to make different buns, see what tastes best, and finally conclude that the classic combinations are the most popular in my family, and that, of course, for the sake of beauty, it is usually a bit of sauerkraut shrimp skin, which acts as a sticker. It's a good taste for family members, but the cuisine tastes particularly sweet, with little sauce, very original, but beautiful. There's no meat, but the smell of this scent is very tempting, and the pie packs dumplings and spring rolls are very nice。
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Cream egg fan bag
1
(b) Efermentation powder is separated from water of about 30 degrees and then mixed into flour2
It is fermented on the side with the coat of smooth noodles3
The fans put them in water to boil4
Eggs in the bowl, salt and wine, evenly mixed5
Hot pots of cool oil pouring into egg fluid6
When you're in shape, you've got chopsticks, and you've got chopsticks7
(a) Put the cooked fans in the bowl and cut them into small pieces with scissors8
(a) Put the fried eggs, herbs and fans in the bowl9
In turn, the oil and salt are even10
Put a little oil in the pot, and make the shrimp skin fragrance11
(a) Combination of the fragrance shrimp skins into it12
The noodles are fermented 1.5 to 2 times larger and their fingers do not rebound13
(a) Split the dough into a formulation of the same size for 10 minutes14
(a) Collapse the noodles into a dome and wrap them in the material15
(b) Raise the edge of the circle in the right hand, fold it internally, wrap it up and put it in the steambox for 10 minutes16
When the water is boiled, the bag is packed, the fire evaporates for eight minutes, and the cap is lifted after a minute17
Eat。