An egg and water bun

Spring cuisine. It's also called cuisine. It's called longbreed, supergrass. It's called the "first meal of spring cuisine." In the early springs of the cold and depression, there was already a popular habit of a “slubber test dish”. The cauliflower can be used as both a staple and a formulation. It can be either single-fried or cooled and green. The ingredients, which can be combined with many animal feedstocks, are suitable for cooking methods such as fried, bursting, and poaching; the spices of the spices are spilly. In pasta, you can make buns, dumplings, snacks, etc。

Recipe Recommendations

leek appropriate amount
flour 300g
eggs of 3
spinach juice a little
Steamed buns and dumplings seasoning half a spoonful
oil 3 scoops
cooking wine half a spoonful
soy sauce half a spoonful
salt 1 scoop
dried shrimp skin a little
onion a little
yeast 3g

salty and fresh
fried
an hour
simple

Steps for An egg and water bun

Prepare the food, the eggs are cooked, and when they're cooked, they're torn and cool. Leaf wash cleans water, spinach washes。

Heated with spinach juice, the yeast and noodles cover the room for an hour。

Eggs, onions, buns and dumplings, salt, wine, oil, raw and flat。

The crumbs are cut and a spoon of oil is locked in the water。

And then we'll mix the eggs。

Spill the air。

Partition of small agents into the material。

Put a little oil in the pan, put it in the bag, and fry it to the bottom。

Add half the water without dumplings and the lids are fried。

There's no water。

Bottom like this, fry another pot。