Cinnamon, egg dumplings
By VicentaLakin
Quinne dumplings。
Recipe Recommendations
- flour 400g
- eggs of 2
- leek 100g
- vermicelli 100g
- tofu 100g
- salt 3g
- mature oil 50g
- MSG 2g
- soy sauce appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Cinnamon, egg dumplings
1
The frying pan is hot, it's tofu, it's fried for a minute。
2
Put in the shredded dust。
3
It's all right, it's all right。
4
Put them in early fried eggs。
5
Put in a little flavor。
6
It's to cool down and then it's torn with oil。
7
Scramble in the back。
8
Early awakening pasta is processed into a balanced formulation。
9
It's a little thick in the middle。
10
Wrap it up like you like。
11
There's plenty of water to cook dumplings. It's about five minutes. No water。
12
The finished product。Cinnamon, egg dumplings Make Tips
1. Selenium has dried up water, which is then shredded with ripe oil and not salted. Boiled dumplings are more water, with no water in the middle, and cooked dumplings are full and resilient。