Scribble succulent

Mom made a bunch of succubus leaves today, the kind that eats Korean barbecues. . . . ..that's sad for me. ..that usually eats meat only with succulent leaves, usually when they're roasted. How can I eat all that? So much silk comes out as high as a hill, can't eat the next day, can't want to go to Suha's or can't eat with meat, can't you think of some meat in Sulai? And the steam leaves are all rotten, so blow it up, and it's good to eat. It's so cuddly, because it's scrawny, and when it's done, it's oily. If it's cold, it'll be roasted in a oven, and the leaves will be flail, and it smells good. I'll take this as an autumn dish

Recipe Recommendations

lean meat filling
su ziye appropriate amount
eggs appropriate amount
ordinary flour a little
onion appropriate amount
Jiang appropriate amount
cooking wine appropriate amount
white pepper appropriate amount
sugar appropriate amount
salt appropriate amount
soy sauce appropriate amount
sesame oil appropriate amount

salty and fresh
fried
ten minutes
ordinary

Steps for Scribble succulent

Clean up the sofa

Add a full egg to the thin meat pie, with a little ginger paste collide; then a little white pepper powder, a little wine, salt, soy sauce, a little spoon of sugar, a little onions, and a little onions

A small amount of meat in Suha

It's sticky with meat

Make an egg paste and add a little flour to the egg. Smuggle evenly to hang, hang

A little more oil than usual in the pot, and when the oil heats up, the fire blows up to the yellow, the surface egg layer turns yellow, so you need to fill it with a little bit of meat, so that the leaves are not ripe and eat much of the oil. When you are out of the pot, you can suck out the excess oil or control oil with the suction paper. The house smells like Suha when it explodes, and it's good to eat it with lips and teeth