Eggs and pickles
By VicentaLakin
In March, it's spring season again. Eating spring, not only to taste it, but also because of its rich nutritional content and its fresh and fresh tastes, which make it difficult to untangle。
Recipe Recommendations
- eggs of 2
- leek 1 handful
- spring bamboo shoots 1 piece
- oil appropriate amount
- water a little
- salt a little
- soy sauce 10 grams
- oyster sauce 10 grams
Steps for Eggs and pickles
1
Large photographs of food products: eggs, springs, pickles, springs, rinsing, rinsing。
2
The springs cut in two parts, and they were slit in thin pieces。
3
And change the knife。
4
A cooling pot, with about 3 grams of salt in the water and 10 minutes of boiled fire。
5
It has been made cold and immersed in cold water, and it has been boiled and immersed to remove a large amount of herbic acid and soot from the sting。
6
Eggs in the bowl, cranberry cut。
7
Hot pots of hot oil, scattered egg fluids pour into the pots, microtyping。
8
Scattered into large pieces with shovels。
9
Thread into the pot, fire, fire the extra water from the silk。
10
Slurp。
11
Smokin'。
12
Pour pelican oil。
13
The silhouettes are mixed evenly; if there is no soup in the pot, a little bit of cool water along the side of the pot can increase the humidity and mix out the pan equally。
14
Scrambled eggs, a bite, a nice smell, a good mealEggs and pickles Make Tips
The variety of springs is different, with small springs and springs, small springs with lots of soup and red roasting, large springs with slices of slices, twirls, cedars or papings, either of which tastes good, tastes soft, but has more sour herbs and is particularly thick, so that they can be boiled with salt and cooled to the maximum extent possible。