Vegetable

By VicentaLakin

Vegetable
I imitated it, and that time they went to a porridge shop to have lunch with their parents, and it was tempting for me to come up and try it with an opportunity to do it, and to give it to the son who didn't. There's an opportunity for the son to take a break last weekend, get up in the morning and get up there and eat it at noon. The bun just came out of the pot, as the son described it: the fragrance, the soft, the soft, the soft, the delicious。

Recipe Recommendations

  • ordinary flour appropriate amount
  • eggs two
  • leek appropriate amount
  • shrimp skin appropriate amount
  • vegetable oil appropriate amount
  • salt a little
  • oyster sauce a little

Steps for Vegetable

  • Make Vegetable step 0
    1
    I'll take care of the eggs
  • Make Vegetable step 1
    2
    It's pouring into the waffles and frying it to the ground
  • Make Vegetable step 2
    3
    I'll wash it when it's ready
  • Make Vegetable step 3
    4
    Cut the band
  • Make Vegetable step 4
    5
    I'm going to cut the fried eggcakes down to Ding
  • Make Vegetable step 5
    6
    Put herbs and shrimps in the pot
  • Make Vegetable step 6
    7
    A little oil, salt, peanut oil
  • Make Vegetable step 7
    8
    I'll get the bag ready
  • Make Vegetable step 8
    9
    Fashioned pasta (as soft as possible), small, balanced formulations after growing bars
  • Make Vegetable step 9
    10
    Round
  • Make Vegetable step 10
    11
    Set
  • Make Vegetable step 11
    12
    I'll wrap it in a wheat
  • Make Vegetable step 12
    13
    Packed buns and put them in an early oiled taco
  • Make Vegetable step 13
    14
    It's all the way down there
  • Make Vegetable step 14
    15
    It's time to pour a proper amount of flour and water into the taco, and put a lid on it and keep heating
  • Make Vegetable step 15
    16
    Until it's drained, it's done。
  • Make Vegetable step 16
    17
    See? It's an attractive bottom for oranges

    • Vegetable Make Tips

    1. When mixing the dough for the buns, try to make it as soft as possible; buns with soft skins are delicious. 2. Regarding the size, pan-fried buns should not be made too large, otherwise they will be hard to cook through. 3. You must control the water and flour mixture well; it shouldn't be too thick, and adding just a little flour is sufficient. Of course, you will get a feel for the right amount after making them more often. This is my first time making them, so the batter is slightly thick. You also need to control how much you pour into the electric griddle; if you add too little, the buns won't cook, but if you add too much, the filling will become mushy. It requires striking the right balance.

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