Puffy eggcake
By VicentaLakin
NOODLES ARE EASY TO EAT WITH A BUBBLE. THEY SMELL LIKE SCENT. BUT TODAY'S NOODLE-FREE PRACTICE, YOU'VE GOT TO SLOBBER BEFORE YOU MAKE A POT. O~ THE NOODLE SHOULD DO SO, NOT ONLY WITH A HIGH PRICE, BUT ALSO WITH A PARTICULARLY SIMPLE APPROACH. FIRST, THE NOODLES WILL BE BOILED UP TO 7 CENTS, FISHED OUT, AND DRIED WATER; THEN THE NOODLES WILL BE SMOOTHED WITH THEIR OWN POWDERED AND VEGETABLE PACKS, AND WILL BE ROASTED TO THE YELLOW SIDE IN A NON-COMPATIBLE POT; THEN THE FACE WILL BE STYLISHED, AND THE EGGS WILL BE SPROUTED, THE LIDS WILL BE COVERED, AND ONIONS WILL BE SPILLED AND THE SAUCE WILL BE SQUEEZED. LIKE FRIENDS, TRY IT
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- senior
Steps for Puffy eggcake
1
(b) Food: noodles, eggs, onions
2
(a) The onions are removed from the roots, the leaves, and washed and cut into onions
3
(b) Boiling of water in the pot; boiled to the point of 7 in the permafrost
4
(b) Easy-to-face extraction, drying of moisture, mixing of easy-to-meal powdered and vegetable packages
5
A non-clued pot pours into the right amount of corn oil
6
(b) Put it in the noodles, and the fire burns to yellow on both sides
7
Bite three eggs
8
Cover the lid, and the little fire is ripe, and when the boiler rises, onions are cast
9
Turn off the fire, get out, squeeze on the sauce, and you'll be ready。Puffy eggcake Make Tips
The sauce can be adapted to the population。