Do you remember that when you were a child, your mother often took your tender little hand, carried a basket of eggs, sugar and flour, and processed bags and bags of crisp egg rolls with strong childhood feelings of the post-80s generation at the crowded street egg roll stand? How did that sweet and fragrant egg make our generation fascinated by it a few years ago? The fragrant crisp egg roll in childhood is different from todays crisp egg roll. More of the taste is focused on a crisp word. Its really not too tired to eat, and it wont be dregs all over the floor. But the fragrance of instant entrance, coupled with the crisp voice of Kabacaba, is really missed. This super delicacy, popular in the last century, has a different flavor when it is made at home, but it is still the ingredients in memory, as long as you master four tricks (attached to the end of the blog), mix them well, and then sit for half an hour, gently roll up a few pieces. In just a short time, an egg roll full of pockets can be made. Its absolutely suitable for sending people to eat. Weekend is Mothers Day. Growing up, you and me, come and make a plate of childhood omelets for Mom to eat.
Food Material List
2Mud of sweet potato100g
1Sift the low gluten flour and reserve it.
2Peeled and sliced sweet potatoes, steamed in a steaming pot, sifted and put in a basin.
3Then slice the butter and put it in the basin.
4Pour in sugar and mix well with egg spaghetti.
5Pour in a small amount of beaten egg juice several times, mix well and then pour in a small amount of egg juice.
6After pouring in the milk, mix it with eggs.
7Put the bowl in warm water of about 40 degrees and stir the egg paste in one direction with the egg pump for about 15 seconds.
8Finally, pour the sifted flour into step 1.
9Stir well with a scraper without any fine particles for 30 minutes.
10 Place the mould on the gas stove and preheat it with a small fire. Pour a proper amount of batter onto the mould with a spoon.
11 Close the lid immediately and bake for about 15-20 seconds.
12After opening the lid, roll up the omelet from outside to inside with chopsticks.
Four secrets of homemade fragrant crisp egg roll:
1. Egg liquid must be added in stages, because the yolk contains grease, adding all the egg liquid at one time will cause the water-oil separation of the egg paste, and can not mix well
2. We must wait until the egg roll is baked and ripe before opening, (one side is about 15-20 seconds, root). According to the weight of the egg paste and the color of the egg paste you like, you can decide
set. Otherwise, the unripe egg roll will be torn, and it will not form a complete egg cake shape
3. When baking the egg roll, you should use a small fire, turn around several times, so that the color will be even
4. Degree decreases, otherwise the crispness and colour of egg rolls will be affected
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