Breakfast egg oil
By VicentaLakin
The oil bars are one of the early Chinese foods of our tradition, and they flourish with their aroma. I have always used my own recipe (two eggs have been added to this formulation) since I made it, and by constantly changing the ratio of the ingredients of the formulation so that it can be improved to produce cosmopolitan, yellow, lax, non-oiled and nutritious effects。
Recipe Recommendations
- flour 500G
- water 250g
- eggs of 2
- edible oil appropriate amount
- Double effect baking powder 10g
- fried dough stick 10g
- refined salt 8g
Steps for Breakfast egg oil
1
All powders are evenly mixed and then released into the eggs, added to the water to mix into a swirl, and formed into a lasagna, which is then rubbed to the smooth cover to the warmth for an hour。
2
First, the oil strips are removed from the tablet without the need to rub their face, and then the skins of the square grow light, cut out the extra four sides, and cut into a flat strip, watering one of them, overlapping the other and crushing it with chopsticks。
3
The membrane is wetted for 15 to 20 minutes。
4
An appropriate amount of cooking oil is burned to the temperature of 4 to 5 layers of heat and is made of oil bar。
5
Heat is even and the colour is the same。
6
Another pot. It's good。
7
It's finished. It's good。
8
It's hot, and it's got soy sauce and a few snacks。
9
It's good to have a strip so that it's soft and not greasy。
10
It's a little bit of gold, and it's good to have it。