The fragrance spinal cord
By VicentaLakin
Remember the first time I ate this dish was in a duck shop 10 years ago, when I found it very special. Egg skins were wrapped in cabbage and spinal cords, and it was a little fracky out there. Later on, the dish disappeared from the menu and was never seen again. One day, when I think about this dish, I try it out of memory. It's not a big success, but it's not a failure. A summary of the experience should be done better next time. It was suggested that, if the dish was made, carrots and green bean sprouts could be added, since carrots and green bean sprouts were not easily softer than cabbage, and the packaging would be tight and open. But it's kind of like another version of casserole. If you don't want to fry the omelet, you can also change it to soybean skin, with a tighter package and a better taste。
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for The fragrance spinal cord
1
Prepare the food to be used for this dish, pick up the herbs to clean up and dry up the moisture; cut the ridges into meat slices and then cut the blades into silk; and prepare eggs and bread buns for backup。
2
Scratch the dried beryllium。
3
add an eggnog, 5ml of wine, 1g of starch and 0.5g of white pepper。
4
pumping three eggs into the bowl with chopsticks, taking a small bowl into 10 g starch, adding 8 ml of potable water, mixing it into wet starch, then pouring the fined starch into the egg fluid, adding salt 1 g and mixing it evenly。
5
the frying pan was so hot that it was pouring into peanut oil 15 ml, which then slipped into the spinal cord。
6
it's a chrysanthemum, five milligrams in the water, and evenly enough。
7
burning in the pan is so hot as to get into peanut oil 2 ml, with oil brushes on it, that the fire is even。
8
One third of the egg fluid is taken into the pan and the bottom pan is quickly rotated so that the egg fluid is evenly flattened at the bottom of the pan, and the bottom of the egg skin is swayed and the bottom of the bottom of the pan is partially separated。
9
One of them boils and turns on the other, all of them on the board. Finish all the egg skins in turn。
10
Take an egg pelt over the board。
11
Put an appropriate amount of beryllium at one third。
12
Put the fried spinal cords on the scallop。
13
From the end of the bellies and the spinal cords, the rolls are squeezed and the egg rolls are replaced。
14
Put a roll of egg rolls in the egg fluid, evenly wrapped in the egg fluid。
15
Take out the egg rolls, which are packed with egg fluid, and put them in the bakery, evenly wrapped in one layer of enzyme。
16
in the pan, 200 ml of peanut oil was poured into the pan, and when the fire heated up to 40% of the temperature, the omelet was inserted into the omelet, and the small fire exploded into the omelet。
17
Turn the egg rolls over, and the little fire can get the tar out of the egg rolls。
18
Put the tardled egg rolls on the board and cut the plate。
19
The color is yellow, and the sweet sodium fragrance spinal cord is done。The fragrance spinal cord Make Tips
The root of the herring enters the soil when it is cut, and it is not easy to clean it, and it is recommended that the herring be removed from the root and then washed. 2. The incorporation of wet starch in egg fluids is intended to make the skin more flexible and difficult to break. 3 and omelet rolls are to be condensed with cabbage and spinal cords, or they can easily form mid-empty and be cut with leaks. Don't get too hot at the omelet. When you blow up the plate, you have to take a picture or eat it as soon as possible. If you don't, it'll look loose。