Salted egg yolks
By VicentaLakin
The redest food before and after Qingming is probably the Qing Gang. It's a small meal in Jiang Zhe, but it's all over China, and it's certainly not part of the development of the network. I've been in the club before, but I couldn't find a weed to replace it with spinach juice. It's different, but it's too different. The spinach is very fresh, but when it's fertilized in the rice powder, there's a strange smell that I haven't done since my family threw up. But it's very convenient to buy online, but I'm excited to make a youth club, even though 25 pounds of weed isn't cheap. The first chrysanthemum tofu dry pork, except for the soft rice leather, the salty ones are similar to the ones normally eaten, and very much like the family. So I'm too busy to make this web-brackish yolk group, and I can't believe that it's better to taste, that it's warm, that it tastes different, that it's fragrance with salty yolk。
Recipe Recommendations
- wormwood 300 grams
- glutinous rice flour 300 grams
- wheat starch 100 grams
- mugwort juice 360 grams
- cold water 400 grams
- salted egg yolk 170 grams
- Homemade meat floss 200 grams
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Salted egg yolks
1
Fresh herbs remove the leaves and yellow leaves, soak them with salt water for three minutes, remove the dust and wash them with fresh water
2
Into the boiler, tan, and out of the water, so that it is cool
3
(b) Put the acoustic slices into the breaker machine and pour them into 400 grams of cool water, which can be purified; the amount of water can be adjusted to the amount of chronology to be done, with more chronology, less water, and less chronology
4
(a) Filtering of the alegrass out of the alegrass juice with a gauze, which can be used by slags, such as steamed musks
5
(B) MATERIALS FOR MAKING CHRYSANTHEMUMS: ALEGRASS JUICE, OATMEAL POWDER, WHEAT STARCH; ALL OF IT IS SOFT, AND SOME WHEAT STARCH CAN ADD TO Q BULLETS
6
300 grams of rice powder, 100 grams of wheat starch, mixed with a few strokes of chopsticks; accumulators of accumulative juice pouring into the pot with chopsticks and, if there is dry powder, a little bit of accumulative juice until there is no dry powder; and a smooth face covered with a skin mask for a while
7
170 grams of vacuum pack salted egg yellow roasted in ovens, 200 degrees of fire, 10 minutes
8
Crushing salted egg yolk with a spoon and into home-made pines of about 200 grams, which, if the weight cannot be determined, can be mixed with a portion of the pine and the yolk, depending on the actual grouping
9
The salted egg yolk and the pine are fully mixed, and the plume is made of a crochet with a hand hammer, each weighing 15 grams
10
We'll split it into 45 grams, and I'll use it for the rest of the morning. If you want to clean up all the rice noodles, you can split them into 13 pieces on average, but the skin is thicker
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(a) Smashing the small rice packs, slightly thinning the edges, making a small bowl with the palm of the hand, and laxing the salty yolk on top of it; gathering the edges of the skin to the centre, squeezing them tight; and wrapping them in the same manner as the round of soup
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Put a smooth side up, a sheet of oil under it, on the steam closet. I'm using a steam tank, and it's okay to use an ordinary steam pan
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(b) The evaporation cabinets containing the trophies will be placed in the steam tank at 100 degrees, from entry to exit for 15 minutes
14
The back end of the evaporation, with a thin layer of vegetable oil on the surface, prevents the evaporation and fragmentation of the surface water and also acts as a viscous hand. You can eat it hot or cold. You can smell different。
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It's a good thing you're eating your skinSalted egg yolks Make Tips
1. Accumulation can be followed by the removal of excess herbic acids, which can be stored in a freezer with an inexhaustible slurry, which is more finer in the form of straw juice and on the face, which is deeper in the colour of the lasagna and lasagna。