Cream egg dumplings
By VicentaLakin
In the spring seasons, when this gas must be eaten, the vegetables shall be raisins, fresh and most delicious in the spring, and when they are eaten in the spring seasons, today's breakfast raisins of eggs and dumplings taste very good, and the smell of the house, like the children's wake-up horns, will smell and taste。
Recipe Recommendations
Steps for Cream egg dumplings
1
High-strength powders are added to the proper amount of water and to the swarms of flour, which are covered with a protective film. The dumplings are better prepared for cooking than for high-strength or dumpling powder. There's no ordinary flour。
2
Preparation of dumplings: The pastor was removed from the impurity the previous night, cleaned with vegetable detergents and controlled with clean water. The bellies were cut in the morning and the water was locked with some salad oil. Eggs spread out, a little bit more water, evenly mixed. The boiler will be filled with more than enough oil, so there's no need to refuel. The oil is poured into the egg fluid, which is quickly mixed with chopsticks, the more broken the better, and then taken out the spare. The lunch canned is left over from yesterday's fire pot, which needs to be consumed immediately and cut into meat. Take large basins, add all the food to the basins, add salt, mushroom powder, pepper powder, americium。
3
Pumping dumplings: Zipping the good pasta to grow the strips, pulling it into a flat little pasta, Zipping into cakes, wrapping it up, squeezing it with two hands, dumplings the simplest way, everyone knows。
4
Packed dumplings, covered in curtains. Move
5
Cooking dumplings: The pots are filled with water of sufficient quantity, the water is boiled into dumplings, cold water is boiled, cold water is boiled again, and, for the third time, the fire is boiled, and the dumplings are cooked properly。
6
Out of the pan. It's so delicious, it's easy to eat。