No-no-no-no-no-no-no-no-no

The northerners are good at making pasta, which is not from the genes, mainly because when they were young, they were influenced by their mothers' submersion, and they didn't know what to do. It is not an exaggeration to say that the more complex pasta is in the hands of the northerners. I've brought a pan of cuisine boxes today, which are the most common home food and staple food in the North. The cauliflower box is called "box" in two ways, because it's like a box, like this one I brought up today; and it's called "coy" by hand, folded into half a moon for a skin, or two skins to synthesize a tusk. In either case, the skin is poignant, and it seems logical。

Recipe Recommendations

flour 300 grams
eggs of 3
leek 1 handful
baby carrots 3 pieces
sweet potato vermicelli 1 bowl
cold water appropriate amount
salt appropriate amount
oil appropriate amount

salty and fresh
melting
ten minutes
senior

Steps for No-no-no-no-no-no-no-no-no

Materials are ready: barbed flour, cool water for flour, eggs, pickles, carrots, soft red fries, salt, oil。

First, the flour pours into the cold water in order to be able to mix it with a spoon, to pick up a spoon, to flow it down smooth and not drop it down; if there is a creep that can sift, the face is thinner and the cake is smoother and smoother; and the face is covered for 15 minutes。

Use pasta time to process the material: pour oil in the frying pan, pour scattered egg fluid into the pan, mix it with chopsticks, gradually condensate the eggs and form a flat piece of eggs, and then dry them for use。

The herbs are washed clean, the leaves are dumped, the leaves are cut。

Carrots rubbing threads with a wire, and if it's too long it can cut short with a knife。

The soft red fries were cut off for approximately 2 cm length。

A bowl of herbs, carrots, red fries, eggs broken, salt fully evenly mixed; there is no need to worry about soup, because it is used to suck soup。

If you don't heat up the pan, you pour a spoon into the pan, you spread the face quickly with a small scratchboard, the skin quickly becomes transparent from the white, flipping over and frying for five seconds; if you don't have a scratchboard, you can open the face with a large spoon, with a round, with a long face; the trick: you don't put oil in the pan, and you turn it upside down; the fire is small, and you don't get hotter when you come in。

The covered skin is placed in a large plate and the surface is painted with thin oil to prevent it from being strewn。

All the skins have been spread out, and now the box is packed: take a skin, put a proper amount in the middle。

Up-to-down folds, with the remaining paste painted with a brush on both ends of the skin。

And turn the extra two ends in the middle and turn the face into a rectangular beryllium box。

And it is branded on one side: pour the proper amount of oil in a pot that doesn't stick, fry the side of the folding skin to the yellow side, then turn it over, and the drums in the middle of the box will come out。

No lasagna boxes, thin skin, soft and sour