Cicada

1

It's 60% hot, pours well-stamped egg fluids in, mixes them with chopsticks until it's condensed, so it's broken and tender。

2

The twigs are shredded, salt is added, and extra water is grafted with gauze, otherwise the wraps are not working。

3

Moo's early bubbles and chops。

4

All the food is in the bowl, with 2 grams of salt, 3 grams of pepper powder, a spoon of stork oil, a spoon of pepper powder, and the pie is ready。

5

Put the dumplings on the pie。

6

It's wrapped in the shape it likes。

7

Take a non-sticked pan, heat it up and pour it into a small amount of oil (only if the bottom of the pot can be filled) and discharge it into a pack of dumplings. A minute or two from the fire to the bottom of the dumpling。

8

While this space is filled with flour, flour and water ratio 1:7, well-adjusted flour, flour and flour are added to it, and the amount of water is one third or half of the dumplings, and the lids are slowly boiled (if the water is too high, the dumplings will be soft, bad, bad, bad, bad, bad)。

9

After drying up, the bottom of the water is covered with a coat of clothing that is white at the beginning, with a bit of edible oil, and a little bit of fire to the color of the coat, and a golden pellets on the bottom of the dumplings。

10

The fragrances of the crumbs can be made。

11

Fried dumplings are surrounded by a layer of transparent oil that looks like ice florist and eats more than enough of their mouths。

12

It's so full, it's so smooth, it's so juicy, it looks at the bottom of the golden skin, it bites off the tarts, it's so cuddly

13

The fresh frying dumplings, the appearance of gold, the taste of the casserole inside, can smell the smell of pot paste in the kitchen in the bedroom。

this dumpling tastes sweet and sweet, and is also good for non-temperature juices. scorch is better prepared with salt and salt before it is ready, and the gauze wraps must be quenched a few times, or it is easier for the bag to come out of the water. the emphasis is: no sticky pot! no sticky pot! no sticky pot! little fire! if you have the time, you can also make your own and face dumplings, and hand-stucked dumplings taste better at 5. flour water. the ratio of flour water, which i have tried many times, is the best level of celibacy at 1:7 (10g flour with 70 g of fresh water and flour) 6. if using iced dumplings from the refrigerator, the direct refrigerator is taken out without having to unfrozen it into the pan, and the amount of water in step 8 is increased and the duration of the frying is extended. flour and water are prepared in advance, no particles are poured in, and the beginning and end of the fire must be slow and easy to burn. there are many people who do not know the difference between pot paste and frying dumplings, and there are places where pot paste is called frying dumplings, but the way they are made is essentially different. the most important difference between frying dumplings and pot paste is that they need to be cooked first, or cooked first, and in any case, the process of cooking (in fact, in many places the dumplings are made directly, there is no cooking process) and the pot paste can only be cooked, and it must not be boiled with water, during which time it has to be rotated and the boiler tops lifted, which is the biggest difference between the frying pan and the pot paste