Old Beijing Pumpkin
By VicentaLakin
Pumpkin is a traditional snack that is unique to Beijing. For almost 100 years, the process has been mixed with cooking, yellow colours, time-based vegetables and selection. It tastes soft and strong, and it tastes good. It's a rare piece of good food. Scrambled, colored, yellow and green, soft and soft, odourish food is a face food unique to Beijing. It's made in both cases, with spicy yellow colours, with green leaves and vegetables, and in the yellow and green, it's soft and strong and it chews more and more。
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- simple
Steps for Old Beijing Pumpkin
1
Get ready to eat。
2
Carrot potato cucumber cut to the ground。
3
Pumps and beans are cooked together。
4
Oil is in the pot and potatoes are fried。
5
Potatodines were blown to the bottom of the gold, and fryed slices of carrots were extracted from the tar。
6
Save the bottom oil in the pot, even the bottom of the platinum。
7
When the meat is turned, the onions are added。
8
Cook wine and add soy and sugar salt to the table。
9
Potatoes and carrotdeen, added to the frying, continue to be equally fried。
10
Go down to boiled cheeks and green beans。
11
Quick flip-fried flat, so as not to stick the pot。
12
Finally, cucumber cucumber, with chicken fine。Old Beijing Pumpkin Make Tips
The cooked dough flakes can be rinsed and then stir-fried so they won't be sticky; after adding the cooked dough flakes, keep stirring constantly to prevent them from sticking to the pan.