Fried leaves
By VicentaLakin
In most of the memories of the yearn, Mom's busy figure is always too strong, and the yearn's strong "Mommy Tastes" is the most beautiful smell in the memory, the most warm in the heart。
Recipe Recommendations
- flour 500 grams
- eggs of 3
- oil 50 grams
- black sesame appropriate amount
- pepper flakes appropriate amount
- salt appropriate amount
- sugar appropriate amount
- sweetening
- fried
- an hour
- senior
Steps for Fried leaves
1
(a) Flour 500 grams, eggs three, appropriate black sesame, 50 grams of oil for consumption, sugar or salt to a large basin
2
A small amount of water rubbing flour into a noodle, which is covered with a shampoo for half an hour
3
The niced noodles are thinned out of a stick, as thin as possible
4
And then you cut the bars with a knife
5
Salty: Cutting the face of the living face of salt and pepper into a rectangular piece equal in size
6
If you take a cut in the middle of a piece of face, then turn a corner in and turn it open
7
Completed Chart
8
Sweetness practices: a proper amount of sugar-activated pasta, cutting off growth strips
9
(a) The following figure takes a face-to-face and cuts the flat strips with a knife
10
Do not cut off the folds, and roll up the corners of both sides
11
Completed Chart；
12
(a) The boiler is so hot that the small flaming flaming flaming flamingo on both sides will explode
13
Sweet, salty and salty
14
After the blast, the tar is extracted and when it cools, it is fresh and delicious。Fried leaves Make Tips
The work of the pygmy leaves must be tougher, so it can be thinner; the pyre must be light fire, and the two sides must be blown up, and it must not be fried; the cans can be stored for about half a month or so; and the bubbles will rise when the poach is blown up because there are eggs in the face that can be filtered