Puffed egg omelet
By VicentaLakin
Recipe Recommendations
- eggs four
- cowpea appropriate amount
- vermicelli appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- green onion appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
Steps for Puffed egg omelet
1
A two-hour cold bubble of the powder bar was added to the onions and the old ones。
2
We'll have a spare。
3
Cut to the little pieces。
4
Eggs are cooked early and cold to mix evenly in the vegetables。
5
It's starting to purge with a proper amount of peanut-heavy chicken stork salt and fragrance。
6
Take a skin to wrap the appropriate amount of material into a bun shape。
7
The face of an earlier day began to be wrapped in a face, and it was wrapped up in a wake for 10 minutes。
8
Hot oil in pans。
9
The two sides of the bag were slightly crammed to the top, and the 1:10 ratio was adjusted for water starch juice。
10
The sound of the infection in the pot means that the soup has been dried for about 10 minutes。
11
It's not as bad as meat。
12
I'll have another hot bean-meat breakfast。
13
Skin-sized buns eat out of thin skin and have soup inside。
14
The finished chart。