Shrimp omelet egg pie
By VicentaLakin
It's a special pie that eats, and it's generally the best pair of eggs. I think it's the best mix of eggs. For the sake of freshness, you can also add shrimp nuts or shrimp skins. It's time-consuming and cumbersome because of the size of the head, the size of the head, the size of the body, the shell, the work of going to the shrimp line. So I replaced shrimp today with shrimp slips, which are real, numerous and medium in each of the sacks of shrimp. We have just three bags of shrimp, each one of which eats shrimp nuts, and our husbands and sons are especially fond of them. Today's shared practice can be so thin that it's hard to break in such a way that it's easy to make big pies with big skins that taste soft and special。
Recipe Recommendations
- medium-gluten flour 400g
- boiling water 140g
- cold water 200g
- salt 2.5G
- leek 1 handful
- eggs of 2
- shrimp slippery 1 bag
- oil appropriate amount
- Very fresh. 2 tablespoons
- sesame oil 2 tablespoons
- edible oil 4 tablespoons
Steps for Shrimp omelet egg pie
1
In order to achieve a strong, unbreakable state, the noodles must be laxed twice, for an hour, so care must be taken to organize the time, prepare in advance, and put 400 grams of the flour and 2.5 grams of salt in the basin, evenly。
2
The fresh boiled water, 140 grams of which are slowly pouring into the basin, is mixed with chopsticks, and the water must be freshly boiled, and the temperature does not reach the hot surface。
3
It is then added to about three quarters of the cool water, which is kept in a quarter (200 grams of cool water), which is then to be used, which is torn with chopsticks and rubbing in the hand, which is tortuous, and which is not smooth, and which is to be covered with a lid or covered with a shampoo。
4
When the noodle is loose, the finger closes, punches, presses down the noodle, joins the remaining cool water in small quantities, folds it down to absorb it each time, next time, presses it, folds it, repeats it again and again, until it's even with the water, and it's very rubbing, and then covers it up and relaxes for half an hour。
5
I think it's more appropriate to make six pies, roll round, cover the membranes for another 10 minutes。
6
It's time to make a pie, to pour in a proper amount of edible oil in the pot, to burn in heat, to pour into the egg fluid, to burst with chopsticks quickly, to put the eggs on fire as soon as they form, to roll into the shrimp slide, to roll up and spread quickly, to make the shrimp stylish with extra heat, to make the eggs and shrimp slits taste good。
7
Then you add pre-cracked beryllium, and you add very fresh soy sauce, salt, perfume and edible oil, evenly blended, and the pies are ready. The beryllows are easy to make, and they don't need too much sauce。
8
When the noodles are loose, take a round-shaped pizza, about 20 centimetres in diameter, cut a knife from the centre, and then fill it with a little bit of pie, with a little bit of space around it and across the edge of the knife, which can be spread more and bigger, and then, as in the chart, pick it up, up, to the left, fold it down, and for each fold, squeeze the edge, then turn it over, squeeze it all over the mouth, with a sticky stick, and thin it up to see the material clearly through the face。
9
I can also use a pan with a pan, brush oil, put it in a cake, and then I can make a pot with two yellows。
10
Thin pieskin, full of pies, so satisfying。