It's dry
By VicentaLakin
both parents, who were good-looking at the end of the 80s, heard their parents say that they were in poor living conditions, and that eating white buns was good. he was always very interested in his parents' meals, and he sometimes asked them to do it. maybe i won't learn these things, and i won't be able to eat them. so, learn as much as you can during the day. it's kind of sweet. there's a lot of veggies in the house, and there's a lot of handy groceries in the house two days before the pastries that don't belong to the “8090s”. mom said, "the sun's dry, fried eggs." i've got a bright brain. what? my mom gave me a kopp. in the past, it was a luxury to eat a white bun... and it was too late to throw it away. and so people think of a way to keep them out of the sun. mom said she'd save it a little a day and wait for the groceries to get more eggs for snacks. for people of that age, perhaps this position is the same as "dry noodles" in the 80-year-old mind, and i think it's very important to share it with you, even though i'm the 80-year-old. but i can also feel the beauty of memories. don't say that, it's the word. tasty is the point. that's a good one. i don't know what it's called. mom called it "fucking eggs" and i said it was a little too much to put it on the internet, so everybody wouldn't have to. i'll call it "dry-dry." it's unique. it's worth a try
Recipe Recommendations
- leftover steamed buns two
- water appropriate amount
- spiced powder a small spoonful
- cumin powder a small spoonful
- chili powder a small spoonful
- salt appropriate amount
- oil appropriate amount
Steps for It's dry

1
This one, which doesn't have raw materials, is a bun. Put it on the balcony and dry it
2
It's completely dry
3
Five fragrances, a small spoon of paprika powder, with a salt ratio of five
4
join the water around 200ml
5
add two spoons of oil, around 30ml
6
Smuggle evenly
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A little oil in the pot, a little water
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You're in the middle of something
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You keep the fire, you fall into a third of the juice, and then, about a minute later, you'll lose the water
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Three times in a bowl of juice, a fire, a fire
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I'll just have a taste of itIt's dry Make Tips
Tips: 1. Do not tear the mantou too small; otherwise, you will end up with a pile of crumbs. 2. For two mantou (about 250g), you need about 200g of sauce. The amount of water cannot be too little, nor can the amount of oil, otherwise it will not be crispy. Pour the sauce in three separate batches. 3. Stir-fry over low heat to slowly evaporate the water and allow the sauce to fully absorb into the mantou. However, when pouring in the sauce, use high heat to prevent the pan's temperature from dropping.