Today is the last day of 2011 in the Gregorian calendar. Looking back, this year has seen so much progress and gains because of so much struggle and hard work. Therefore, 2011 is an extraordinary year in our lives.
The new 2012 is coming. I hope that we will have more good luck and more extraordinary gains in the new year. Dear, let's work together!
Although China people seem to attach more importance to the Lunar New Year, at this moment, sitting in front of the computer, there will always be a happy sound of firecrackers far or near in my ears from time to time. I think people may want to light up the joy of the New Year early!
At this time when the old and the new alternate, I want to use this string of "firecrackers" that can be imported to say byebye to 2011, which has countless memories in our lives but will never appear, and hope it will go well all the way. Say "hello" to 2012, who has quietly come to us, and hope that the coming year will continue to be auspicious and outstanding!
Auspicious Extraordinary Volume
By RickieJohns
Recipe Recommendations
- eggs of 2
- pepper capsule counting
- salt a little
Steps for Auspicious Extraordinary Volume
1
Map of raw materials used. I forgot to shoot pepper, and it turns out that one radish is not enough, two are just right.
2
Cut the cherry radish in half and cut off the radish skin completely.
3
Add a small amount of salt and a few Zanthoxylum bungeanum grains to boiling water, and pour the radish skin into boiling water for two minutes. Remove and peel off excess radish meat to make the radish skin as thin as possible.
4
Knock the eggs into a bowl, add appropriate amount of sea moss pine, and beat up. Seasoning is already in the seaweed pine, so there is no need to add additional ingredients.
5
Put the eggs in the pan and fry them into omelets. Dilute them as much as possible for later operation.
6
Slightly trim the fried omelet and form a square shape.
7
Cut the trimmed omelet into rectangles of appropriate size, with the width corresponding to the length of the "firecrackers" you are going to make.
8
Continue to divide into small pieces. Mine is about 3*5 cm in size.
9
First roll up a small piece of egg cake, and then cut a piece of radish skin according to the size ratio of the egg cake.
10
Roll the radish skin close to the egg roll, and press it with a slightly heavier weight to set the shape.
11
Make all the "firecrackers" in turn and arrange them like a string of firecrackers.
12
Adjust the position, cut the seaweed into thin strips crispy, rub it with your hands to look like a firecracker lead, and decorate it between the two strings of firecrackers.