The egg-cracker
By VicentaLakin
WHEN IT'S COLD, YOU ALWAYS WANT TO EAT HIGH-HEAT FOOD, LIKE THIS FRIED, AND THINK OF IT SQUEAKING IN YOUR MOUTH. IT'S LIKE A BOWL OF CUISINE THAT'S GROWING ON THE BALCONY IS GOING TO BE HIBERNATE. IT'S A LITTLE BIT OF A SCRAWNY, AND IT'S RINSED DOWN AND WASHED. IF YOU GET THE TREASURE, YOU CUT THEM APART AND MAKE A SIMPLE, FAST-HAND EGG-BREAD BOX. BUT IT WAS TOO LITTLE, SO I CUT ANOTHER CARROT. THIS WAY, THE COLOURS, THE NUTRIENTS, THE CARROTS, THE OILS, AND THE VITAMIN A FOR THE EYES. THE CHINESE FLOUR WAS FOUND IN THE HOUSE, AND SINCE BEIJING HAD BEEN SMOGING FOR A FEW DAYS, I HAD MADE A BOX SKIN BY MIXING THE GOLD LOBSTER FLOUR FOR BREAD CAKES WITH THE LOW-STAMP FLOUR. NOT ONLY IS THE GOLDFISH BAKED WITH FINE POWDER, BUT IT'S ALSO MADE OF WHEAT FRAGRANCE, BUT IT'S ALSO OFFICIALLY DESIGNATED BY CHINA'S INTERNATIONAL HOME HOUSE COOKING MASTERS IN 2018
Recipe Recommendations
- salty fragrance
- fried
- ten minutes
- simple
Steps for The egg-cracker
1
And the high-and-low-concentrated powder is ready, and I compare it with the low-and-and-heavy powder at a ratio of 1:1, with both the resilience and the softness
2
Adding 130 grams of warm water, rubbing it in a smoother face, covering it for about 20 minutes; it can also be scalded with about 80 degrees of open water, making the box softer
3
(a) Handle the casserole when the face is covered: when the eggs are in the bowl, they are in the pan, they are in the pan, and the crumbs are cut, the carrots are cut, they are in the bowl with the colded egg, and a little oil, salt, and 13 fragrances are mixed
4
(a) A good noodle to grow and cut into a balanced formulation
5
A small amount of flour resistant to viscosity, a flat pressure, a thin elliptical skin, a half in the middle, each with a proper amount of carrot on one end
6
(b) Up-to-down folds, hard-pressed edges, can be used to crush the edges of the flowers with a fork, or can be used to squeeze the edges of the flowers with a hand, and the whole box is triangulated and cute
7
Hottening of the oil pan, when a small bubble of bamboo chopsticks enter the pan, it will be possible to blow a few boxes to the surface of the oil pan, because the platinum is ripe;
8
If you want the skins to be softer, you can blow them up again。The egg-cracker Make Tips
The material selects the material as much as possible, so that there is no fear of infestation after the burning of the yellow in the outer skin; the temperature of the oil is the same as that of the fried bellows; the wood or chopsticks are placed in the oil pan, and the thin, large bubbles around the chopsticks are present so that the small box can be placed in the pot; the fire is adjusted to the colour of the skin; and 2. the small box increases the pleasure of eating and can be wrapped in dumplings to see what it likes. Try to finish it at once, and the rest of the skin will be soft, so you can blow it up again or fry it up before you can taste it。