Cream-crumbed egg powder bag
By VicentaLakin
It's so soft, it tastes so salty, it smells like pepper, it tastes so good
Recipe Recommendations
- leek appropriate amount
- fungus appropriate amount
- eggs of 4
- vermicelli appropriate amount
- corn oil appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Cream-crumbed egg powder bag
1
Five deletts with a fine amount of flour。
2
The fermentation powder is moderately warm and hydrated。
3
It's pouring into the flour, and it's shattering。
4
Squeeze into a soft and moderate face, with natural hair。
5
The big red robe is fine. Don't be ridiculous。
6
Into the grinding cup。
7
Plow it to powder. It's good and delicious。
8
The oil in the pot, the egg fluid pours in. Light and medium fire。
9
Fried eggs。
10
Wood wash clean and shredded。
11
Sliced pellets。
12
A soft powder bar leaks water and cuts it。
13
Muir, ravioli, powder, eggs in the pot。
14
Pour the right amount of fragrance to prevent water discharge。
15
A proper amount of salt, raw, old, platinum oil, more pepper。
16
Combination is fine。
17
Nice noodles。
18
Take a proper amount of pasta to round the exhaust。
19
Scratch into a flat-size agent。
20
Scrambled into buns。
21
The bun is a proper pie。
22
Squeeze the bun。
23
15 minutes. Cold-water uppers, 25 minutes in the fire。
24
You're fat and white. You're fat and fat
25
The finished product。
26
The finished product。