Apricot eggcake
By VicentaLakin
Apricot omelet -- it's very fresh in vision, and it's absolutely clean in taste, it's not greasy, it's perfect for hot summer food. It was made by accident, and it was just to wipe out the trifles that were made. I didn't know that delicious was born. Food can't be enjoyed alone. It's natural to share it with you。
Recipe Recommendations
- Pleurotus eryngii 200g
- celery leaves appropriate amount
- eggs of 2
- oil appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- starch appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Apricot eggcake
1
Apricot and Chettin。
2
Fire the apricot。
3
Put it in black pepper。
4
Put salt in it, fire it off, cool it off。
5
Two eggs in the bowl。
6
It's a cold apricot mushroom and a flat slurry of salt。
7
Down to the right amount of starch。8
Put it in a shredded celery leaf。
9
Oil in the pot, heat in the heat, pour into the good paste。
10
it's burning to two sides, okay