Ham pickles crisp bamboo shoots
Material:
Smoked slices of ham 5, 7-8 garlic roots, shoots 7-8 small brittle roots, 1 small bowl of pickled vegetables and garlic 2.
Seasoning:
Chicken, sugar and the amount.
Practices:
1, all of the material handling Cheng Ding, minces garlic.
2, wok heat oil, 30% of hot, garlic and stir into the incense next.
3, down into the pickled vegetables, stir fry until the moisture to make dry, smell them, down into the amount of sugar to neutralize the salty pickled vegetables.
4, followed by the crisp and garlic pot, fry garlic off students.
5, down into the ham, stir fry, transferred to the chicken, stir well Serve!
This dish is best to ham to bacon, but also change the order of what, in between steps 1 and 2 into the bacon to the next.
Material:
Ordinary flour 80 grams, milk 120 grams, 4 eggs, onion 2.
Seasoning: salt.
Practices:
1, with the milk and the flour into a paste, then add beaten egg together and flow into the batter completely. Add salt, diced green onion.
2, (take the pans, old-fashioned way is to boil hot, Gaixiao fire, then pork skin evenly wipe the pan again) to take a kitchen paper, immersion oil, and then paper will be pot evenly wipe again.
3, take a spoonful of batter, batter up and down to get the ability to turn over the pages before, so evenly, into the pot, turn the pan quickly in one direction, so the batter covers the bottom evenly.
4, the edge of a little cake to be slightly warped, the cake turned a surface by hand, then bake a little bit can serve.
Highlights:
1, the batter can flow to and into;
2, a small fire;
3, can not pour oil, paper, or pig to be uniform and small quantities of oil to put on the pot;
4, see the side edge of the slightly warped slightly when it is turned face time.
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