The Zilong have fallen
By VicentaLakin
NISHIZU IS A COMMON VEGETABLE IN OUR LIVES, AND IT IS CHEAP, BUT UNDER ITS MODEST APPEARANCE, IT IS VERY NUTRITIOUS. NOT ONLY DOES THE SORGHUM CONTAIN MORE VITAMIN C, GLUCOSE, ETC., BUT THE CALCIUM CONTENT IS EXTREMELY HIGH. IT CONTAINS A MUSCULAR INDUCTION AGENT THAT STIMULATES THE BODY TO PRODUCE INTERSTIGMATANTS, THEREBY ENHANCING IMMUNITY AND ACTING AGAINST VIRUSES AND TUMOURS. IT ALSO SEEMS TO BE A VERY GOOD DIET FOR WOMEN WHO ARE WATER-RICH, MOISTURIZING AND DIETING. NISHI HAS A VERY DELICATE TASTE, WHETHER IT'S FRIED OR FRIED EGGS OR FRIED MEAT. APART FROM COOKING, I OFTEN MAKE PANCAKES FOR BREAKFAST, WITH A BOWL OF RICE CONGEE, AND A LITTLE SNACK, SIMPLE AND TASTEFUL. WHEN MAKING A PLUME, TWO EGGS AND A PROPER AMOUNT OF SHRIMP ARE ADDED, WHICH IS BETTER TASTE AND MORE NUTRITIOUS。
Recipe Recommendations
Steps for The Zilong have fallen
1
Get ready for scallops, eggs, shrimp。
2
Prepare appropriate flour。
3
Scrubbed in a big bowl。
4
A spoon of salt is mixed for a moment, and salt is salted to the west, softened and juiced。
5
Add shrimp, eggs, one-second tea spoons of fragrance, and mix。
6
Add appropriate flour. I used five more spoons
7
Smuggle into thicker silk paste。
8
The base pots shall be filled with appropriate quantities of oil, a little heating and then a little fire, and shall be filled with a suitable amount of mixed paste and a flat and thin。
9
The edges of the surface are also condensed when the bottom of the noodles is ripe。
10
It's time to shake the pot so the pie can move freely。
11
Just turn it over and finish it. It's better to flip a few more。The Zilong have fallen Make Tips
Poetic heart phrase:
1: Salting the zucchini will produce water, and adding eggs, so there is no need to add additional water.
2: I have added more than 5 tablespoons of flour here. If you are not skilled, you can slowly add it to the appropriate level.
3: After pouring the batter into the pan, spread it out and dilute it with a shovel. The thin paste will be crispy and delicious.
4: After adding oil to the pan and heating it a little, turn it to a low heat. If the heat is very high, the batter will be cooked in the pan and will not be smoothed out or diluted.
5: There are two types of shrimp skin: salty and light. Mine is light. If it is salty, pay attention to adjusting the amount of salt to avoid being too salty.
6: After the bottom of the paste is fried, the cake will be separated from the pan. Don't use a shovel to shovel the bottom before it is cooked.
7: Fresh zucchini, its color is bright green and the surface is smooth and without bumps. If it is soft to the touch, the zucchini will be stale and has no moisture.
8: When cooking zucchini, you should not cook it too badly to avoid nutritional loss.
1: Salting the zucchini will produce water, and adding eggs, so there is no need to add additional water.
2: I have added more than 5 tablespoons of flour here. If you are not skilled, you can slowly add it to the appropriate level.
3: After pouring the batter into the pan, spread it out and dilute it with a shovel. The thin paste will be crispy and delicious.
4: After adding oil to the pan and heating it a little, turn it to a low heat. If the heat is very high, the batter will be cooked in the pan and will not be smoothed out or diluted.
5: There are two types of shrimp skin: salty and light. Mine is light. If it is salty, pay attention to adjusting the amount of salt to avoid being too salty.
6: After the bottom of the paste is fried, the cake will be separated from the pan. Don't use a shovel to shovel the bottom before it is cooked.
7: Fresh zucchini, its color is bright green and the surface is smooth and without bumps. If it is soft to the touch, the zucchini will be stale and has no moisture.
8: When cooking zucchini, you should not cook it too badly to avoid nutritional loss.