Cream egg dumplings
By VicentaLakin
The dumplings of the cranberry eggs are well known, and there are very few known know-how to mix them. Looks simple, but many people don't know how it works。
- salty and fresh
- cook
- an hour
- simple
Steps for Cream egg dumplings
1
Cream wash cleans dry moisture, shreds。
2
The boiler is hot and hot, with a boiler, with a bag of eggs, with a small fire, with a quick stir, and the eggs are roasted into crumbs, which are then cooled and then put into the cherries。
3
Put the right amount of refined oil in the herring。
4
The cauliflowers were evenly mixed and the oil was used to lock the water in the cauliflowers。
5
And then put the proper amount of salt in the mix。
6
That's the way the good pies don't come out。
7
Good pickle eggs. Only oil and salt。
8
They say soft-faced dumplings, soft-faced dumplings。
9
The water for cooking dumplings is wide. Some people say they order three times a dumpling, and I don't。
10
There's plenty of water. Cooked dumplings are fresh and resilient. Tastes of water, soaks, boiled dumplings, no elasticity。
11
The finished product。Cream egg dumplings Make Tips
1. The cauliflowers are to be dried and then shredded. 2. Combination of herbs with refined oil, locking of the water and then saline. 3. More water for dumplings。