Smelt fried eggs

By VicentaLakin

Smelt fried eggs
THE EFFECT OF A SILK MELON: IT CONTAINS A SMALL AMOUNT OF PROTEIN, FAT AND A CERTAIN AMOUNT OF CARBOHYDRATES. HOWEVER, VITAMINS, MINERALS AND DIETARY FIBRES ARE RELATIVELY HIGH, AND FILAMENTS CONTAIN HIGHER LEVELS OF VITAMINS OF C AND B THAN NORMAL VEGETABLES, SO THE FILAMENTS ARE RESISTANT TO OXIDATION AND TROPHIC NERVE。

Recipe Recommendations

  • loofah of 2
  • eggs of 3
  • garlic of 2
  • millet spicy one
  • onion 1
  • salt 1 scoop
  • edible oil 2 tablespoons

Steps for Smelt fried eggs

  • Make Smelt fried eggs step 0
    1
    Get some silkmelon, eggs, garlic, onions, rice。
  • Make Smelt fried eggs step 1
    2
    Scrambling rollers cut a piece of eggs and scrambled a micel slashed a piece of garlic。
  • Make Smelt fried eggs step 2
    3
    A boiler of oil, an 80% hot egg。
  • Make Smelt fried eggs step 3
    4
    It's a good idea。
  • Make Smelt fried eggs step 4
    5
    Another boiler, 70% hot for garlic, rice, onions。
  • Make Smelt fried eggs step 5
    6
    Join the melon until it's ripe。
  • Make Smelt fried eggs step 6
    7
    Add eggs。
  • Make Smelt fried eggs step 7
    8
    Add onions and proper salt, so that the silkmelon and eggs can be evened into the pot。
  • Make Smelt fried eggs step 8
    9
    It's a melon that tastes so good. Eggs can come up to the table and have really delicious, sweet soup or porridge。
  • Smelt fried eggs Make Tips

    (I used to be a slasher, but I didn't feel so good.) Secret 2 and millet can be added to the population's taste, but a little spicy can be more appetizing, and the color can be better matched. Secret 3 and personal advice don't need too much sauce, because the silkmelon itself is so sweet, it's fine with a little sauce, and it tastes so sweet. It's not too bad, it doesn't taste so good, it's about enough to change the color. All right! Today's food operation is shared here. It's a personal food practice. It's not good, it's bad, it's bad, it's bad, it's bad, it's warm for three winters. I'm a 97-year-old chef from the tide, who likes to cook and take pictures and make friends. Thank you for your support. Thank you