Scrambled eggnog
By VicentaLakin
Spring sauerkraut is fresh and tender, and today it's used to make succulent rolls
Recipe Recommendations
- Shepherd's purse 150g
- carrots 1 piece
- eggs of 3
- dumpling skin appropriate amount
- millet spicy one
- salt 2g
- spiced powder 2g
- chicken essence 2g
- oyster sauce 1 scoop
- vinegar 2 tablespoons
- Original soy sauce 1 scoop
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Scrambled eggnog
1
Let's start with the food, the pickles, the cleaning, the carrots, the eggs, the dumplings。
2
The pot is filled with a proper amount of fresh water, and the carrots and the pickles are replaced with separate water。
3
Eggs are scattered, and a little bit of oil is set in the pot and crushed。
4
The carrots and the pickles are cut with the water and the eggs are put together, 2 grams of salt, 2 grams of chalk, 2 grams of chicken and 1 spoon of platinum。
5
Smuggle evenly。
6
The dumplings have a small amount of flour on their skin, which is thin。
7
Take a skin with a proper amount of pie, fold around the right and the left, and put some water on the top and down, and fold it up。
8
All operations are completed according to this step。
9
On the flat floor, not sticky pots brush small amounts of oil, put spring rolls in, little fire。
10
Turning back and forth, turning back and forth, turning back and forth。
11
Make an all-embracing juice: a slice of rice, two spoons of rice vinegar, one spoon of raw sauce, three drops of onions cut in and mixed in, and the tattering of the mouth is finished。
12
He eats spring rolls in the spring, his skin is thick and his beauty is not greasy。Scrambled eggnog Make Tips
One, a little longer, because of the short duration of the piping rolls, you have to prepare two, a full fire