Blow the tiger

1

Quantification: termed flour, precipitous bar inflation, water, red sugar and salt, etc., reserve。

2

And the face: add water to the basin, then add eggs and salt, and mix it to dissolve. Fix the flour, and then add the precipitous precipitant to the flour, and then add the water above, so that it can be smooth and smooth. In order for the noodles to be smooth and good to be smooth, they need to be presented or covered once or twice, with an interval of about 10 minutes each。

3

Quiet hair and good facial parts, oil, bags, seals, still hair. In general, the awakening time is approximately two hours and can be adjusted appropriately to the external temperature。

4

It forms a five-centimetre face cut off from the face, flattens it with its hands on the oil tablet, turns it into 15 centimetres and then explodes。

5

It's about 150°C, drops the noodles in the pan, then pulls them out of the pan, turns them into tigers, rips out the side of the tiger's hammer with a hand, plows the eggs, drops the egg fluid into the tiger's jar, grabs the openings of the tiger and puts them in the pot. The tigers are characterized by the colours of gold, cyanide and softness, which are the most popular fruit species for children。

Caution 1 allows for appropriate adjustments in water usage based on the softness and hardness of the noodles. 2. Noodles must be smooth or smooth, otherwise they affect the taste. 3. The temperature of the oil is controlled at about 150°C. The temperature is too high and the blasting tiger surfaces are scorched and the eggs are not ripe. 4. In the course of the bombing, the tigers are constantly turned over and can be recovered when the surface is yellow. The formula for blowing up a tiger is one, the choice of flour. 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3. The water temperature can be adjusted appropriately depending on the external temperature. It is recommended to use hot water in spring and autumn, cold water in summer, and light water in winter。