I've got a large cuisine
By VicentaLakin
It's a very fragrance this season. It's delicious. The herbs, the powder, and the eggs are made together and made of fried casseroles。
Recipe Recommendations
- eggs 120g
- leek 350g
- vermicelli 100g
- wheat flour 500G
- Jiang appropriate amount
- oil appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for I've got a large cuisine
1
Wheat flour with water and noodles for 30 minutes。
2
Eggs are dry. Fried。
3
The wide powder is soaked with cold water and boiled for a few minutes to extract the asphalt。
4
Crush the wide。
5
The pickle is clean and shredded。
6
Caucasine, powder bar in the basin, mixed with ginger paste, oil, salt, pelican oil, pepper powder。
7
Add eggs to mix evenly into compost。
8
The stilled noodles are made into a medium-size pasta, and the thinning is added to the material。
9
Pick up the middle of the face and wrap the bag tight。
10
The boiler is warmed with a little bit of oil, and the corsets are burned into the pan, and the boiler can turn off the fire。
11
Enjoy。I've got a large cuisine Make Tips
The pate mix is based on personal preference。