Tasty Quickie Eggs and Shrimp
By VicentaLakin
Today I share with you the practice of handbags, which do not need to be seen in advance and wait long enough, and which have been prepared for 30 minutes, and which are soft and soft enough to eat three meals a day. In order for the buns to be sturdy and soft in a short period of time, the yeast alone is not enough, but also the power of powdering. Don't turn off your web pages and snort it, and choose to do it without aluminum. If breakfast is served, the herring is washed one night in advance, so it saves a few minutes in the morning. Plutonium is not limited to eggs and shrimp and is replaced by other vegetables. If it's made of meat, the first night of the day, it'll just be plattered with vegetables in the morning. The buns are eaten and fertilized, and the same material has a different taste. When the second pot is cooked, the first pot is slowly entering, working and eating。
Recipe Recommendations
- medium-gluten flour 150 grams
- eggs of 2
- shrimp skin 1 dish
- leek 1 handful
- dry yeast 2 grams
- Flour water 85 grams
- Aluminum-free dual-effect baking powder 1.5 grams
- vegetable oil 20 grams
- Water for fried buns half a cup
- salt 1 gram
- salty and fresh
- other
- half an hour
- ordinary
Steps for Tasty Quickie Eggs and Shrimp
1
Magnificent flour, high-activity dry yeast, non-aluminium double-fluorinated powder in the basin。
2
Powder is evenly mixed with chopsticks, room cold water is mixed with powder, hand-stamped into dry powder-free, smoother noodles and caps for about 10 minutes。
3
Eggs, shrimp skins, pickles。
4
Vegetable oil of about 20 grams in the frying pan, heated by fire, pours loosed egg fluids into the pot, a little condensing of chopsticks into pieces, shuts down the fire, shrimp skins into the pan and heats them with extra temperature; the boiler leaves the stove and cools the eggs as soon as possible。
5
Slice cut the end。
6
When the eggs are warm, the cuisine is mixed evenly; shrimp skins are salty, so salt is added as appropriate; if the egg blocks are too hot, the chopsticks are used to mix them for a short time so that they can cool quickly and prevent the cuisine from burning and affecting the taste and taste of the buns when they mature。
7
After the handling of the material, the dough was placed on the flour-splattered panel, with a little push of two minutes, and the face was smooth and thin, and the strips were grown and 10 balanced formulations were cut。
8
Each of the agents is ten seconds in length and forms a slightly thick, thin skin in the middle。
9
Take the appropriate amount of material on the skin。
10
Wrap it up in your own way。
11
Each one of them is in a steam closet with paper。
12
The cabinet was placed in a steam pan pouring cold water into the room, covered with a lid for 3 minutes; a fire, 15 minutes after the water starts to steam and 2 minutes after the water starts; and a little secret: If you want to get out of the pot immediately, pick up the caps, three drops, you can spread the heat out of the pot quickly, and the buns are out of the pot and the surface is round and flat。
13
The rest of the packs will be packed and coded in the frying pan, with a little oil (out of weight) in the pan, and the fire will heat up。
14
Half a glass of water is poured when the bottom of the bag forms a layer of hot yellow hard bottom。
15
Cover the lid and heat the fire for three minutes。
16
Open the lid, spread the heat, and get out。
17
Eggs, shrimp, pickles, fragrancesTasty Quickie Eggs and Shrimp Make Tips
1. Aluminium-free powder can accelerate the expansion of flour without the need for traditional fermentation times. 2. The internal cyanide, which is ripe eggs and edible beryllium, does not need to be heated for long periods of time, simply to ensure that the skin is fully swollen and mature; if overheated, it becomes yellow. 3 In the case of a two-stove heating operation at the same time, an additional eight minutes could be saved for the entire journey。