Spicy stork
By VicentaLakin
It's been a long time, and it's raining in the west. Spring is the prettiest beryllium, and today we see it in the market, so we buy it, and the smell of spring is instantaneous, and the best way to reward it is to feed it into the soul. It's perfect. The Hunan people, they don't have to be spicy. I made a cup of tea, started eating, and Shelley was drawn to the aroma and eggs, and, um, the moo-cat's nature became clear. Tasteable foods, warm-leaved tea, lovely cats, and time pass by, as warm as the wind, to please. I love spring, it's worth it。
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Spicy stork
1
Prepare the food, storks, eggs, peppers, onions。
2
Spicy rice chops, onions cut flowers。
3
Skinned, slashed in long slash。
4
Eggs are filled with appropriate quantities of water and salt into egg fluids, which are ripe for use。
5
Two minutes of curry and salt。
6
Join the eggs, flip two minutes。
7
Join the rice spicy, fire it for a minute, onions, and eat it。Spicy stork Make Tips
1. The best way of skinning is to cut the skin with a sharp knife at the end of the skin, and then cut it on the surface, so that it does not break, and there is no situation where the scratches are not enough. The length of the slash ensures the rapid maturity and taste of the beryllium. I'm sure you're seeing my egg fluid go into the pot, and that's the key to an egg that is thin enough and soft enough to pile up when it's not condensed。