I'll pick up the face
By VicentaLakin
Actually, it's two recipes, a stewed bone and a scrawny face, so it's not very accurate to write a recipe process and taste and weight。
Recipe Recommendations
- banggu 1 piece
- flour 150 grams
- salt 15 grams
- qingshui several
- edible oil 1 gram
- chicken essence 3 grams
- soy sauce 15 grams
- onion 3 grams
- green onion sprouts 15 grams
- vinegar appropriate amount
- red pepper powder 2 grams
- Jiang 3 grams
- coriander 15 grams
- chili oil appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for I'll pick up the face
1
It's cold under water。
2
The water's coming clean。
3
Onions cut。
4
Onions cut in pieces and put salt in the high-pressure pan。
5
The bones of the water are pumped, and the water is fresh。
6
Choose fish gear, five minutes。
7
Cooked bones。
8
Bring it out and put it on the gas stove。
9
Chicken and salt。
10
Little fire slow-cooked。
11
Ripping off the flesh and blood。
12
Bones are boiled while they're turning, 450 grams and 3 grams of salt。
13
It's about 50 grams of water。
14
Scratch the noodles and wake up for five minutes。
15
Scratch it to smooth face。
16
Pumpkin, put on oil。
17
In the basin。
18
Inverted, both sides were evenly oiled and awakened for an hour。
19
Take out the lasagna into elliptical skins, cut open a centimetre wide and pull it to the surface. I've only got a tortilla。
20
Cut the good panel。
21
Hot water, hot water, hot water。
22
Saplings and fragrances clean up and cut out。
23
Just drive two。
24
Get the plate out。
25
Back-up dishes and bone-picking。
26
Insert in turn。
27
It's good to have hot soup with a boiled bone. Do you like sour or spicy, or do you want to change your taste。