Gold pretzels

By VicentaLakin

Gold pretzels
This is the time to eat a cosmopolitan pretzels. It's really good. It's really delicious to hang out with beer. It's both. Tastes pretty good too。

Recipe Recommendations

  • Fresh prawns the 12
  • eggs second
  • Orleans Marinated Chicken Powder a little
  • beer a spoonful
  • steamed fish oyster sauce a little
  • pretzel a little
  • Crispy fried chicken flour two spoons
  • corn starch half a spoonful
  • salad oil two spoons
  • bread crumbs half a bowl

Steps for Gold pretzels

  • Make Gold pretzels step 0
    1
    Fresh prawns must be cooked with fresh prawns. Add a little ol' Orleans chicken powder. A little beer. And steamed fish oil。
  • Make Gold pretzels step 1
    2
    With a little salad oil, it's evenly salted for half an hour。
  • Make Gold pretzels step 2
    3
    Fried chicken powder, corn starch. A little bit of pepper salt is evenly mixed。
  • Make Gold pretzels step 3
    4
    Two eggs in the pasta, a beer to make it. A beer to make it taste good
  • Make Gold pretzels step 4
    5
    It's evenly mixed into yogurt。
  • Make Gold pretzels step 5
    6
    Get a little more baked。
  • Make Gold pretzels step 6
    7
    We put the pickled shrimp in this paste. Soak for 10 minutes。
  • Make Gold pretzels step 7
    8
    Pick up shrimp with chopsticks. It's all right。
  • Make Gold pretzels step 8
    9
    Put more oil in the pot. It's hot. One by one, put in shrimp, and this proposal is done less at a time。
  • Make Gold pretzels step 9
    10
    30 seconds to turn one face and blow 30 seconds。
  • Make Gold pretzels step 10
    11
    Pull out the controlled oil. Keep blowing up the rest of the shrimp. Okay
  • Make Gold pretzels step 11
    12
    When it's all blown up, we'll take the shrimp. When the temperature rises in the pot, the fire is put on the shrimp for 20 seconds。
  • Make Gold pretzels step 12
    13
    The delicious shrimp is ready。
  • Gold pretzels Make Tips

    Precious salt and fried chicken powder are salty, so we have to cut down on Orléans when we pick them. The whole course is the key