Puffy peas

Recipe Recommendations

• noodles 150 grams
• lean meat half a catty
• oil wheat appropriate amount
• yellow pea appropriate amount
• sweet potato powder appropriate amount
• soy sauce appropriate amount
• pepper powder appropriate amount
• oil chili appropriate amount
• chicken essence appropriate amount
• salt appropriate amount
• shallots appropriate amount
• kaempferol appropriate amount
• octagonal appropriate amount
• green onions appropriate amount
• laojiang appropriate amount
• garlic appropriate amount
• eggs appropriate amount
• rice wine appropriate amount
• pepper appropriate amount
• lard appropriate amount

• other
• other
• ten minutes
• simple

Steps for Puffy peas

1

Puffy peas: three millimeters to half centimetres thick, two fingers fine

2

Ten centimeters in diameter, about three spoons of peas, half a thumb of ginger, 120 peppers

3

Half a pound of coleslaw, and the peas, the old ginger peppers, the salt of 1.5 to 2 thumbs. Cook one, add about 2 to 2.5 litres of water and boil one or two hours in the pot. Method two, about 1.5 to 2 litres of water, pressure cookers, soup keys, 30 minutes

4

It's a lot of water to cook. Around three litres of water, half a thumb of old ginger, 120 peppers, eight o'clock four petals, one sixth thumb size of Shanai, boiling water. 20-30 centimeters of cormorants, one or two, two or three onions, five centimeters long, boiled water for one minute

5

Five centimeter diameter spoons, half spoons of soy sauce, one quarter spoons of pork oil, one piece of garlic of half a thumb size, one fifth of the size of the thumb of pepper, one sixth of the size of the thumb of chicken, one sixth of the size of the thumb of the flavor, one sixth of the size of the thumb of the pepper

6

Join the boiled wheat

7

Soup for greasy wheat, boiled again, added 150 grams of dry or alkaline noodles, scattered

8

Two minutes or so

9

The face is laid on the tarp, with a five-cm diameter spoon, one-third spoon of spicy oil, two-to-one, a spoon of boiled peas, six-seven slices of cooked souffle and a quarter spoon of onions

10

I'll have a souffle soup and a noodle

11

soccer: half a pound of thin meat, about 3x4x10 cm long, size. (selection of shoulder meat, plum meat, or removal of the fattest part of the meat, because it's good for weight and good for wood. i don't like fat meat. just lean meat

12

Soy sauce is about the size of the thumb, salt 1/4 small thumb size, pepper 1/4 small thumb size, rubbing for about five minutes, pacing, waiting for about five minutes

13

Pickled meat at the same time, slobbered. Eggs one by one. Gradually add somato

14

It's easy to hang the hand slowly, but it can't

15

Picking up meat from pickled juice, putting it in the slurry and covering it up

16

Seed oil is about 1.5 litres, the fire is hot, and a drop of slurry will float quickly

17

1. The meat is extracted from the plasma and rotates around it, so that it is evenly attached to the table. The meat is put in the oil for about three or four minutes with a little fire, three or three minutes with the oil heated, one or two minutes with the roasted meat, making the surface of the sluice coats corrosive, with a spoon

18

1. The meat is extracted from the plasma and rotates around it, so that it is evenly attached to the table. The meat is put in the oil for about three or four minutes with a little fire, three or three minutes with the oil heated, one or two minutes with the roasted meat, making the surface of the sluice coats corrosive, with a spoon

19

Once it's blown, pick up the filter and cool it off

Puffy peas Make Tips

Recipe Categories

• staple food
• noodles recipe
• home cooking