The powder from the memory
By VicentaLakin
Everyone has one thing to remember, the most memorable of which is the powder of the bowl. When I was a kid, I lived with my grandparents. Grandma loved me the most. There's nothing to eat in the country. Dontons are pickles. I don't like to eat anything in the long body. Grandma won't grow up if she doesn't eat. All right, I'll eat a little. The pickled radish will get tired of it. It's rare in our dust. I used to trade rice for two and a half pounds of rice. It's all for guests in the old people's minds. Grandma saw me eat less and sometimes make something rare. Now that Grandma is gone, she can't eat her “fruit” anymore, even though she will do it, the taste of missing cannot be erased anywhere. I miss it only as Grandma did。
Recipe Recommendations
- Fen gan two cakes
- carrots a little
- black fungus appropriate amount
- coriander 2 trees
- eggs two
- chili two
- plum meat a small piece
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for The powder from the memory
1
Material: A small slice of two eggs and two peppers of plume meat with a small amount of fresh black wood and a small amount of chords and carrots: a proper amount of salt and a fine amount of wine
2
1. Carrots carved into flower slices
3
Slice a large piece of the blackwood ear down a little bit
4
The oil's a little hot
5
And when the water comes up, it will be washed and dried
6
Then join the wine
7
Six cents of the powder dryer is ripe for black wood and meat
8
Add the fabric to the population
9
Put the powder on the side of the egg for eight minutes
10
When you get out of the pot, you can get out of the pot if you're hot with a cuisine and carrotThe powder from the memory Make Tips
1. Don't crack the egg in the middle; it will easily get scattered. Don't stir after the egg goes into the pot. 2. Seasonings can be added at the end. I like adding them in the middle so the meat and vegetables are more savory. 3. I didn't have scallions so I didn't add them; if you do, sautéing the scallions before adding water would make the taste different. 4. If you don't like cilantro and chili, you can leave them out. 5. Small wood ear mushrooms are more suitable for boiling, while large ones are more suitable for stir-frying.