Eggs and pheasants
By VicentaLakin
Recipe Recommendations
- flour 约300 grams
- eggs of 4
- fine sugar 约40 grams
- vegetable oil 30ML
- sweet fragrance
- fried
- several hours
- ordinary
Steps for Eggs and pheasants
1
The flour was modulated with sugar and began to enter three eggs, and during the course of the flour, it was felt that there was not enough fluid, and an egg was inserted, sharing four eggs and noodles。
2
There was no dry flour, at which point the dough had some sticky hands。
3
Add vegetable oil。
4
Continue and face to plant oil fully absorbed, with soft and smooth noodles, and freeze refrigerators for the night。
5
The next morning, it was smooth。
6
Scratch the noodles, split them into small pieces, and take one of them slowly long and thin。
7
One end of each hand, one end of each, the other, and then the other, the other side, the other side of the picture. I'm on my own. I can't take pictures。
8
If you fold it, you plug it in, you'll get a spastic。
9
In turn, the rest of the finished pheasant embryos are covered with a shampoo covering for a few minutes。
10
More gas in the pot, 30-40% heat in the oil, and a little fire。
11
The plumes are growing and rising。
12
Just a little bit more. The surface is yellow and the top is even. The fried pheasant was recovered and the extra fat was sucked off the kitchen paper。
13
The finished product, although not hairy, has a softer taste, but all with eggs and noodles, the plume is more loose, and the taste is between soaky and soaky。