Punctuum eggs and veggies
By VicentaLakin
It's a big deal!
Recipe Recommendations
- salty and fresh
- cook
- several hours
- simple
Steps for Punctuum eggs and veggies
1
Creams, mushrooms, ginger, eggs (actually three) and peppers three. She can cut a couple of little peppers
2
Eggs scattered。
3
The oil in the pot is adequate, the egg fluid is poured into the cool oil, the fire is small, the chopsticks are used to keep the loops in order to prevent the eggs from glittering。
4
Eggs are slowly broken. Turn off the fire. It's cold。
5
Pingos cut Tin。
6
The mushrooms are in the crumbs, squirming with salt and killing water。
7
Water-killing mushrooms pouring over the gauze, wrapping up, screw up the water。
8
Down into the bowl。
9
A little hot oil in the pot, a drop of mushrooms, a little raw smoke。
10
You'll be fine。
11
Chon Chem。
12
Sliced bellies, dried eggs, fungus, gingertails, millipelines in containers, pouring down a proper amount of perfume and mixing. "To prevent the water from coming out of the pate, and I'll bring it out when I'm done."
13
Rare amounts of pelican oil, salt, pepper powder。
14
Combination can bind。
15
Buy good dumplings, put on a proper amount of pie。
16
Packed into dumplings。
17
Packed with mushroom dumplings。
18
The water in the pot boils and dumplings pour。
19
You don't need any water, you'll get a plate. I'm afraid it's sticky over the cold water。
20
The finished product。
21
The finished product。
22
The finished product。
23
The finished product。Punctuum eggs and veggies Make Tips
IT'S GOOD WHEN IT'S FRESH, IT'S LONG ENOUGH TO TASTE DEAD. SO EAT AS MUCH AS YOU LIKE OR PUT IT IN THE FREEZER. PS: THE MUSHROOMS ARE EASY TO USE FOR SMALL, UNEXPLODED, AND THE MOUTH IS GOOD. NOT EASY TO CHOOSE. IT'S EASY TO FIX THE PAP WHEN IT'S BOUND TO PREVENT WATER FROM COMING OUT。