Quick eels, Osaka
By VicentaLakin
It's easy to cook a Japanese pizza in the house because of its appearance, but it's just the processing of the edges, and whatever's in the fridge, it's delicious and cleans up the fridge
Recipe Recommendations
- Eel World Roasted Eel with Pu 165g
- flour 180G
- eggs of 2
- cabbage appropriate amount
- carrots half a
- onion appropriate amount
- Muyu flower appropriate amount
- seaweed appropriate amount
- mayonnaise appropriate amount
- salt appropriate amount
- oil appropriate amount
Steps for Quick eels, Osaka
1
materials: eel flour, 180g eggs, two cabbage, one quarter carrots, half a woodfish, mosaics, salt
2
Slice the wash of cabbage
3
Carrots are sliced first, then sliced in thin silk and then cut in tin
4
(a) Separated onions and greens to be cut into last resort
5
(b) Unfrozen eels to half-hard slashed blades and half-crumbed ding
6
Put flour into a big bowl, put salt in the right amount, put two eggs into it, then slowly add fresh water, with a light mix
7
(b) Crushed eel, cabbage and carrots, mixed with onions
8
The pasta should not be over-mixed to avoid a cramp
9
Hot oil in the boiler, which will put the mixed Osaka paste in the open
10
A small and medium fire will turn on the yellow and yellow side
11
A few more hot eels on the fried Osaka
12
Squeeze on Osaka sauce and mayonnaise, and spread a few onions
13
Put on the woodfish and Haydes, and a nice Japanese snack will be ready
14
It can be replaced with salad sauce or mayonnaise. Inpegen and so forth, if you're looking for something more refined, you can add it to the mud and taste better
15
When you're making a pot on your face, you can use a shovel. Don't be too thick, it's not easy to get inside
16
Isn't it edible and completely technical, full of diarrhea and gelatinic protein, full of mouths, hot and corrugated bottoms with vegetables and eels, with a bowl of simple soup, to see what you like, to relax for a day