Skinner box
By VicentaLakin
Don't use it to make eggs and dumplings, make noodles, make them soft and delicious, and don't eat them for days. People in the Northeast like to eat the egg box of a pickle, which is sold at supermarkets and at the street entrances, and can smell its fresh scent from far away. My house always packs cauliflower boxes and doesn't eat for days. Today, I share with you the practices of the pasta box. Of course, a lot of people don't have hairy casserole boxes. The hair is so delicious, it's so soft and so tough, it'll fall in love once. Let's try the bellies. If you've eaten it, you won't forget the casserole box. And whisper: The secret is from my sister。
Recipe Recommendations
- flour 400 grams
- leek appropriate amount
- eggs of 3
- vegetable oil half a bowl
- shrimp skin appropriate amount
- salt appropriate amount
- yeast powder 5 grams
- baking soda powder 5 grams
- warm water 180 ml
Steps for Skinner box
1
It is important to remove old leaves and corrupt leaves from their homes. It's usually just falling off the dirt and washing. Washed herbs are cut, and then mixed with vegetable oil, and no salt. Salt is the last to be delivered, but when it is packed, it is the salt that picks up its water. It's not very beautiful. That's the point。
2
The eggs were broken manually, and some salt melted into the back。
3
Hot oil, broken eggs, not too much fire. Try to get some eggs out of the way。
4
Flour is placed on the side of the tub, yeast is melted with warm water, mixed with yeast water, then the face is covered in a patch, sealed and fermented, preferably in warm areas. It's going to ferment in between 90 minutes and 120 minutes. It's fermented. There's already a lot of beehives。
5
The fermented face, which fell on the board, covered the small soda with flour, covered the face, and tied the basin to seal the hyper for about 10 minutes。
6
It's too big. I'm in two. I'm in two。
7
Take a noodle, grow a strip, and split it into little noodles。
8
The skin is still thin on the four sides, a little bit thick in the middle, so it doesn't come out when it's packed。
9
Now we're talking about blending. The beryllium pie is first oiled to protect its moisture, and now it's covered with salt and shrimp eggs. Take a skin with a proper amount of pie。
10
The edges of the box are squeezed as small as possible, but at one point it's squeezing, and now it can be seen that the skins are thin and the boxes are thin. When the belly of the box is branded, you can press it。
11
The small burning box, with more oil, and the box in the pot, with its hands on the belly of the box, and the skin of the skin, which is thicker, and which will not break, and the side of the box is branded, and the face is branded, then a little water is placed in the pot, and then the top of the pot is covered, or a little fire. That's two, three minutes. We can turn off the fire. This box is delicious。
12
How about a simple box, learn? Share it。Skinner box Make Tips
One, the salt of the beryllium pie is the point, or the salt when the box is packed. Two, don't rub it with salt, wash it straight, cut it up and wrap the box. It tastes so good that when you enter the pot, you press the belly of the box. Four, when the boxes are branded, the water is ripe, the oil is scarcely used, and they look good。