Maran heads
By VicentaLakin
Spring is the best season to eat wild vegetables, with many varieties and tastes; this is also the time when Maran's head is the youngest, because his family likes to eat it, so every spring my family buys a catapult back. Maran heads are mostly roasted or cold, and sometimes soup, and today we put some flour, eggs and sausages on it, making a few little pancakes with our hands; it's good for breakfast and midnight. It's really delicious, it's easy, it's delicious, it's delicious, it's delicious, it's delicious, it's so simple, it's so good, it's so good, it's so good
Recipe Recommendations
- eggs one
- sausage 1 bar
- flour 150 grams
- Malan head 30 grams
- rapeseed oil 2 tablespoons
- salt 1 teaspoon
- salty fragrance
- fried
- ten minutes
- ordinary
Steps for Maran heads
1
The food is ready, and the sausages are washed separately with warm water。2
The fresh maran heads were taken off a little bit of the root, washed and immersed in water for about 10 minutes。3
The fresh maran heads were taken off a little bit of the root, washed and immersed in water for about 10 minutes。4
Put eggs in the flour bowl。5
A proper amount of fresh water is mixed evenly with chopsticks and a small spoon of salt。6
It is then evenled into liquid paste, which can be so thick and wet that it can be desired。7
They don't stick the pan in a little bit ofseed oil, and they taste better。8
A proper amount of paste is spilled into the pot after burning。9
The small and medium fire is slowly cooked, pending the appearance of a plume around the surface。10
The small and medium fire is slowly cooked, pending the appearance of a plume around the surface。11
A plate to the table。12
It's delicious and delicious。Maran heads Make Tips
1. Eggs and sausages have been added to the pancakes, which are more cosmopolitan and fragrance. Two, a maran head can be made without water, and if it's a blend, it's better if it's in the water and then into the food。