Jellyfish
By VicentaLakin
Everyone likes to be jealous. Have you ever had any of that? The yellow meat tastes good, well-nourished, well-loved, red-burned, and a sugar-sort
Recipe Recommendations
- monopterus Albus art. 3
- eggs of 2
- flour appropriate amount
- bread crumbs appropriate amount
- Jiang appropriate amount
- edible oil appropriate amount
- small red pepper appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Jellyfish
1
Scrambled and dried
2
Cutting into little pieces with onions, salt, wine, chicken pickles for 10 minutes
3
The eggs are scattered slowly into the proper flour mix
4
I'll chute the pickled tungsten in the water and then dip it in the sluice
5
And put it in the bakery
6
It's 50-60% hot in the pan, and it's in a small fire of a well-treated catfish
7
We're gonna blow it up again and we're gonna get the plate
8
Water in the pot, wine, sugar, gum, vinegar, old smoke, starch for sugar
9
It'll be on top of the mackerel