Cream egg pie
By VicentaLakin
Recipe Recommendations
- salty and fresh
- fried
- several hours
- ordinary
Steps for Cream egg pie
1
Flour mixes with hot water of about 60 degrees。
2
Cool it, add some vegetable oil。
3
Scratched into a smooth and soft face, which is more than half an hour old. Better get up early at night and face。
4
Eggs three。
5
Scrambled, sprung out cold for backup。
6
Cream wash, water control。
7
Crunch。
8
Add a spoon of vegetable oil to prevent water from being salined。
9
Add eggs in pieces, pelican oil, 13 fragrances, salt。
10
Combination is the material。
11
Put oil on the mat。
12
Put on a nice noodle, roughly by the growth strip。
13
Split into small pieces。
14
Take one, press the thin, the noodles are soft, just use your hand。
15
Put the pie on the head。
16
Right and left fold well。
17
Roll forward and let the face wrap up。
18
Pack it all up, clean it up, and a piece of cake will be ready。
19
It's hot and hot in the pot。
20
Pump the thin。
21
It's a small fire, and it's going to turn around。
22
Both sides will be fine。