The spa egg salad zoogue sauce
By VicentaLakin
eleven consecutive weeks of either take-out or take-out (payable) days, combined with a lack of exercise and a rapid rise in body weight, except for off-duty or between buildings. i went to the supermarket to give myself a chance to breathe. today's cooker's cooker: the jar is really a convenient little prop; every time we lose weight, we think of it: p
Recipe Recommendations
- red lettuce 200 g
- Saint Tomato
- eggs of 1
- Original low-fat yogurt
- hot water appropriate amount
Steps for The spa egg salad zoogue sauce
1
The blue cans are today's most important cooker: the roast cans。
2
The cans are first filled with hot water and covered with a lid for 10 minutes, so that the temperature in them rises and is even。
3
The market is filtrated with coffee filters。
4
Ten minutes later, the hot water fell. The eggs are placed in the jar (be careful not to reach the jar, it's hot) and are re-injected with hot water that covers the eggs, with a lid on for 10 minutes。5
While waiting for Euger sauce and hot spring eggs, fresh water is used to wash the raw vegetables and the tomatoes, and most of the water is dumped; if there is time, it can be iced in the fridge。
6
After 10 minutes, the eggs were poured out of the water in the canister and the eggs were cooled in the cool water。
7
Some of the fertilized water and milked euco sauce is poured on salad leaves and tomatoes。
8
You'll hit a nice hot spring egg on a salad。
9
Done。The spa egg salad zoogue sauce Make Tips
1. Today ' s goal is to make hot spring eggs, so it is only 10 minutes to boil them with jars, and 40 minutes to boil them with fully prepared white eggs -- not faster than the gas stove, but easier to work. Euge is filtered with coffee filters, which can normally be used as salad sauce for half an hour. If you like a thick mouth, you can filter it for 1-2 hours; if you want to get contaminated, you can filter it for 4-6 hours, but you have to filter it in the fridge, otherwise the weather is too hot to change。