I'm sorry
By VicentaLakin
The “door hangers” are food for the mountains and are known for their appearance as those previously found on rural gates. It's good for pasta。
Recipe Recommendations
- flour 500G
- yeast powder 5g
- pepper noodles half a spoonful
- peanut oil appropriate amount
- starch 1 spoon
- salt half a spoonful
- salty fragrance
- fried
- several hours
- ordinary
Steps for I'm sorry
1
Flour pours into fermented powder。
2
The water was swung into a smooth face group with about an hour of awakening。
3
It's twice the size of a beehive。
4
The flour is covered with half a spoon of pepper paste (which is crushed with garlic moss when it's cooked in the home), half a spoon of salt, half a spoon of peanut oil。
5
We're going to have to finish three of these。
6
Growing strips。
7
Cut into a flat agent。
8
Scratch the agent。
9
Bend over from the middle。
10
Take a spoonful of corn starch。
11
A spoon of fresh water is even。
12
Fry the pan with a flat floor and pour a layer of oil。
13
It's on the roof。
14
In the end, the yellow drops into the starch water。
15
The starch water doesn't go through most doors。
16
Cover the pan, fire the fire, hear the sound of the twig, and dry the starch。
17
On the bottom there's a fragrance of gold, and a delicious, beautiful door hanger is a good piece of pasta。
18
One more。