Cream dumplings
By VicentaLakin
The smell of spring, the best beryllium in the early springs, is the best season to eat beryllium, and the northerners are particularly fond of beryllow bellies, the smell of which holds the table forever。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Cream dumplings
1
Flour is added to an appropriate amount of water-synthetic lasagna。2
The beryllium is purified and immersed in salt water for a period of 10 minutes。3
The eggs were scattered with a little water evenly, the boilers were fed with a proper amount of oil, the oil was poured into the egg fluid, the sides were mixed, and as much as possible was mixed。4
Crunch。5
It's a crucial step to add a proper amount of salad oil to the mix。6
Ham entrails are broken, pellets are added, eggs are added。7
Add five fragrances and even salt mix。8
According to your favorite size bag of dumplings。9
The pot shall be filled with water of appropriate quantity, the water shall open and fall into dumplings, so as not to be adhesive, the cold water shall be boiled, then the cold water shall be boiled, and the third time shall be boiled, and the dumpling shall be duly cooked。10
Out of the pan。Cream dumplings Make Tips
One, the egg fluid is a little watery and fresh. The refuelling in cauliflowers can be salad oil, or it can be your favorite, for example, perfume, but it cannot be added directly to soy oil, otherwise it will smell raw oil. Three, add a little more oil to the fried eggs, and no more refueling when you mix them。