Pork omelet egg pie

By VicentaLakin

Pork omelet egg pie
If you're going to make thin paper, you have to have a soft face, you've got to work in half an hour, and you've got to keep the skin warm, and you've got to press pressure, and it's not too thin. Lord

Recipe Recommendations

  • pork stuffing 300 grams
  • leek 400 grams
  • onion
  • flour 500 grams
  • boiling water appropriate amount
  • dried shrimp skin 35 grams
  • eggs of 4
  • ginger powder 2 tablespoons
  • salt appropriate amount
  • oyster sauce 3 scoops
  • soy sauce 2 tablespoons
  • sesame oil 2 tablespoons

Steps for Pork omelet egg pie

  • 1
    Flour in the middle, mixed with open water, mixed first with chopsticks, and then cooled for 30 minutes when it was warm and formed, and evenly evened. Here's a little softer for the noodles
  • 2
    We'll start with the pies, the eggs, the wine, the omelettes, the oil, the eggcakes, and the cakes
  • 3
    Put peanut oil in the pot, put shrimp skins, ginger powder, peppers, fried shrimp skins, turn off the fire
  • 4
    Scratch cleans, drys, shredds, croquettes shredded, onions shredded, meats cut, shrimp skin pulled together to start the pie. Feeds
  • 5
    Add wine, vanilla oil, beryllium oil, ginger powder, a little bit of raw or mixed in one direction. Feeds
  • 6
    And when it's evenly mixed, it's in the salt, and it's starting to stir up hard in one direction, and it's putting the good material aside
  • 7
    A nice, loose, smooth, smooth, 25-gramly
  • 8
    It's gonna be a little thinner in here, so it'll feel like it's big
  • 9
    Put the material on. Put as much as you can and wrap it up like a bag
  • 10
    When you're packed, take the bag and turn around
  • 11
    Now, don't press the skin into a pie
  • 12
    Brush a layer of oil on the pan, put it in the pool, put it in the mouth, press it down, and then put a little flaming pie on the lid
  • 13
    Don't open the lids in the meantime. You can see the pies all up
  • 14
    One minute after all the drums are lifted, the pan covers will be turned over and the pan covers will continue for two minutes。
  • 15
    It's time to open the lid pie and get out
  • 16
    Take a look at it. It's thin as paper. It's full of pie

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