The egg of the fragrance

The fragrance is also called licorice, a perennial herbivore and a very common saucer. It began to grow in spring, and only when the deep autumn frost fell will the leaves fall, before it re-emerges next spring. The fragrance leaves are very similar to mints not only in their appearance, but also have special aroma like mints, which taste first hot and then cool. Rock cuisine is delicious, whether it's garlic juice, corsets, fried food, pies or soup noodles. The food smells of fragrance, fresh and cool, and makes people fragrances and appetites soar. It's usually the freshest sprouts. So let's see what this is about

Recipe Recommendations

Shixiang 200g
firewood eggs of 4
shallots 20g
peanut oil 10ml
salt 2g

salty and fresh
fried
ten minutes
simple

Steps for The egg of the fragrance

First of all, we have to be ready to make all the food we need: pick some fresh cilantro, be careful to choose the bud of cilantro, and prepare two onions and four firewood eggs。

The fragrances and onions were placed in the water, cleaned and dried up, cut on the board and placed in a large bowl, and then filled with four wood eggs。

A proper amount of salt is spilled into the bowl, and then a chopstick is used to stir up the omelet and the egg fluid。

The fire in the pan is so hot that it is so hot in the palm that it pours into the peanut oil that it burns into the heat that it is so hot that it is so hot that it pours into the pot the cillery egg fluids that are mixed up in the bowl, and it shakes the pan in the small fire that the egg fluids are flattened to the bottom。

When the egg condensate is fixed, the bottom boils on the other side until it's a little bit of gold, and when it's two sides of gold, you can get out of the pan, and an egg with a velvet of special flavor is ready。