What better do you eat at home? More than 30 beryllium practices are described below, and grown-up children like to eat, making is particularly simple, choosing some for their families。
Scorch
1. Scripts of cuisine, screeching of fragrances, screeching of fragrances, water in the boiler and extraction of controlled water。
A boiler of oil, a boiler of peppers and ginger onions, a boiler of spices, a roast of salt, spicy truffles and chickens, and a boiler of cuisine, can be made with fresh oil。
Soccer tofu
1. Scratch and cleavage and tofu。
2. A boiler of oil, a tofu sliced with egg fluid, and fried to two sides of gold and yellow for use。
3. A boiler of oil, with rice, ginger onions, tofu, with salt, platinum oil, raw smoke, and scrambling, with a scrambling, with a scrambling, with a scrambling, with a scrambling, with a break of life。
Fried omelet
A few eggs have been inserted into the basin, evenly mixed, with salt, pepper powder, wine, chicken and a little bit of vinegar evenly mixed, and finally, with the crumbs, which are in full swing。
2. A boiler of oil, a boiler of egg fluid, fried to a stylist, turned on the other side and made a fry, so that the plate can be made。
I don't know
1. The meds are washed from the skin, the strips of chopsticks are cut with the knife, and the slime of the surface is washed again. The pickle is clean and cut。
2. A boiler of oil, an incendiary aroma, a blend of salt, aroma, a little fresh water in the water, a cut-off in the water, a cut-off in the cuisine section, and a cut-off in the cuisine, can be used to get out the plate。
Eggs and pickles
1. Green bean sprouts are washed clean, cauliflowers are washed clean and bladed, carrots are processed clean and sharpened. Bring a few eggs in the bowl and mix them evenly。
Boiled oil, boiled eggs, ready for use。
3. A fresh boiler of oil, a downing of garlic paste, a downing of carrots and bean sprouts, an infusion of salt, odor, raw and fragrance, a downing of cauliflowers and eggs, and an outlet of cuisine, may be released from the plate。
Pork blood
The pig's blood is slashed in thick, cold-watered incendiary pans, with onions of ginger, wine to sprouts, a little foam to the water, and a little water to wash。
(b) a boiler of oil, an onion of garlic chips, an all-smuggle of pork, a little fresh water, a little salt, raw and dry, a half-smuggling of cauliflowers, a little bit of water and starch, and a plate of pans。
The veal
1. Scratch and cleavage of cuisine, and cleavage of rice。
2. Put the beryllium and millet in the basin, so that the salt of the food can be spilled and the taste of the chicken may be evenly mixed。
Sole egg bubbles
A few eggs were inserted into the basin, evenly mixed, with a modest amount of warm water, a small amount of yeast powder mixed, flour added, mixed with each other, so that they were free of absconding, so that they were slightly dense, salted, pepper powdered, porcelain, soaked, soared, soared, soared, soared, soared, soaked, half an hour。
2. A boiler of oil, which is 50% hot, so that the fresh paste will be conflated again, with a spoon and a spoon of oil, and then a spoon of the face will be boiled into the pot, so that it can be pushed to the bulge, stylish, or yellow skin, so that the controlled oil can be recovered and loaded into the plate。
Potatoes made of pickles
1. Potatoes go to the skin, cut the roller blades, wash them clean and control the water for use。
2. A boiler, which is 70% hot, can be used to extract controlled oil by blowing potatoes into the surface of the skin。
3. A boiler of base oil, dry pepper peppers, ginger garlic paste, sweet potatoes, a bit of fresh water, a little salt, raw, smelly, chicken crumbs, a little cauldron, a little pepper oil, etc., will be ready for loading。
Steamed herring
1. The bellies are washed and incorporated into the basin with a small amount of flour, a modest amount of starch, and are then added to the water in a slightly soft patch, and are placed into a steam cage in the form of pellets, a fire, and 10 minutes of evaporation can mature and be loaded into the disk。
2. Add garlic mashed, salt, stench, raw, pepper oil, fragrance, and casserole to the table with the dishes。
The pickles
1. The bellies are cleaned clean and shredded, incorporated into the basin, mixed with flour and covered with fresh water。
2. The tablet is large, the blade is cut wide, the water is drawn directly into the pot, the cold water is boiled, the controlled water is extracted and the bowl is filled。
3. A red oil sauce plate is made to include salt, odor, raw smoke, vinegar, perfume and pepper oil in the bowl. The juice is in the face, and it's ready。
Pumpkin
1. Scrubbing and twigling the cuisine, incorporating it into the basin, pouring in a few eggs, adding a few flours and introducing it into salt, pepper powder, and full and balanced taste。
5. A boiler of oil, which is 60% hot, and a small spoon digs it down into the pot, so that it can blow up to the fowl, and the skin is so soft that it can come out of the pan and control the pan。
Pancakes
Add a suitable quantity of flour, a small amount of salt, and a small number of times of water, which is mixed with sour milk and thin paste。
2. The herbs are washed clean and cut in pieces, incorporated into the basin, with a small amount of edible oil, eggs, salt, spices, pepper powder, and evenly mixed。
3. Pancake pan preheating, oiling, pouring noodles into the pan, shoveling them out in the pan, and grafts in the second form, with an egg pie on it, covering it with the first pancakes, frying them to two sides of the gold yellow, making a pot to cut four petals on the board, and loading them into the plate。
Cream-crumbs
Add a proper amount of flour, half of the noodles, half of the dead side, and rub it in the face and let it go。
2. The bellies are washed clean, the knives are cut, incorporated into the basin, and they are edible with edible oil, with cooked eggs, and they are fed with salt, pepper powder, spices, perfumes。
3. Placing the noodles on the board again, dissecting the agents, pelts, wrapping in the heart, and convulsing them。
4. The boiler is hot at 60% temperature, and then it goes into the pot, and it explodes to a certain level, so that the gold and yellow precipitous is able to extract control plates。
The bouquet
1. The herbs are rinsed and fined with a knife and incorporated into the bowls, with a smooth mix of salt, taste and chicken。
2. A boiler of oil, first burning until smoke, then dropping to 30-40% heat, and pouring into the apricot sauce, and mixing in the shower and cooling。
Barbecue
1. Creams are rinsed with bamboo stickers, pancakes are made of oil, they are rinded with casseroles, they are fried to the end of life, and roasted with barbecues。
Garlic pickles
1. The pickles are cleaned and cut. Misty goes to t. Slash, garlic goes to skin, one by one。
(b) a boiler of oil, an inch of garlic and onions, an inch of fragrance, an inch of culinary vegetables and millet, acoustics, acoustics, acoustics, acoustics, acoustics, acoustics, a little bit of starch, and acupuncture from the pan。
Scorch eggs
1. Potato chips are soft, and the asphalt is replaced by a cut. Scratch and cleavage. A few eggs in the bowl, evenly beaten。
2. A boiler of oil and a roasted egg。
3. Once again, boiled oil, dry peppers, onions, ginger slices, accelerants, powdered lasagna, incorrigated sauce, salt, odor, pepper powder, and fried eggs, both of which are ready to boil, are ready for the plate。
Porridge
1. The right amount of rice mixed with rice to wash it clean and enter the boiling pot and make it porridge。
2. The bellies are washed, shredded, then fed into the pot, with salt, aroma and a little evenly mixed perfume。
Scrambled rice
1. Scrubbing and slashing, scratching and slashing of ham, with several eggs in the bowl。
(b) a boiler of oil, a boiler of fragrances, a slide in egg fluid, a break in the fire of rice, a drying of the steam, a smooth flow of salt, raw and dry, and a cut-off of the stench, adding a little pepper powder to the plate。
Steaming eggs
1. Several eggs are inserted into the soup basin, evenly mixed, salt, pepper powder is transferred and a proper amount of pickles is added, fully evenly mixed。
2. The boiler, which is evaporated for 7 or 8 minutes, is closed for 2 minutes。
Noodles
1. The pickles are cleaned and cut. Noodles go down to the boiler, boil them up to the point where they are quickly recovered, pass the cold water and control the excess water。
(b) a boiler of oil, a corrosive fragrance of garlic and paste, a flat fragrance of noodles, ablution of salt, sugar, americium, sauce, raw and pumped oil, a flat boiler, a flat boiler of gas, a boiler of vegetables, a fire of fire, a flatted oil, and a plate of pans。
Puffy buns
1. A powder bar with an early cold-water blistering, with the extraction of asphalt and cutting of a knife. The herbs are washed clean, the knives are cut, the fragrances are boiled and the muscular knives cut。
Add powdered strips, cabbage, fragrances, salt, pepper powder, flavor, perfume, and edible oil to the basin so that they can be evenly mixed。
Potato gravy
1. Potatoes cut their skins with a skin cutter, washed them clean, and obtained controlled water. Scratch and cleavage。
A boiler of oil, a boiler of potato silk, a roast of salt, aroma, a chicken, a boiler of potatoes, a cuter of potatoes, a cutnery, a cutnery, and a boiler of chickens。
A pickle
A proper amount of flour has been added to the basin, half of the noodles is hot, half of the faces are dead and covered in flour. The pickles are cleaned and cut。
The noodles are tattered again on the board, tattered into thin pieces, oil for consumption, screeched with pickles, salted, concocted, fragrance, rolled up and steamed on the pot for 10 minutes, with a little cooling out of the pan to cut the pieces into the plate。
3. Pillage, vinegar, chili oil, fragrances and berry rolls are fed into the bowl。
Cream rolls
1. Add a suitable amount of flour, a small amount of yeast, warm water with an appropriate amount of non-hot water and a layer of flour to the basin, which is twice as wide。
2. The noodles are flattened on the board of the case, smouldered into large pieces, coated with edible oil, salt, contorted face, screeched with cabbage, rolled up, replaced with a cutter, wrenched into a florist, with a second awakening in the cold-water pan, with a marked increase in size, steaming on the fire, and steaming for 12 minutes。
It's a fragrance
1. The pickles are cleaned and cut. Kanji changed the knife to chess. The spinal lobes have been cut and salt, pepper powder, soy sauce, wine, and water starch squirt have been replaced。
(b) a boiler of oil, a slip of silk, a drop of onions, a boiled onions, a boiled onions, a boiled wine, a pouring of salt, odor, soy sauce, a turn-off, a drop-down of sauerkraut, and a break of life into a small amount of starch to get out of the pan。
The bean peel
1. The pickles are cleaned and cut. The tofu skin has changed to cut the broads of the bean leaves, and the boiler is dead, so go and smell the bean。
(ii) a boiler of oil, and a bottle of ginger and rice
A tofu-skin flat, salt, chickens, peppers, peppers, and soaks can be fired。
Fried eggs for cranberry
1. The pickles are cleaned and cut. A few eggs were inserted into the bowl, salt in the bowl, pepper in a small amount, and evenly mixed。
2. A boiler of oil, a boiler of eggs, a cuter of vegetables, a cuter of salt, a taste, pepper powder, etc., and a quick release from the pan。
The casserole egg pant
1. Add a proper amount of flour, a few eggs, water in fractions, mixed with salt, pepper powder, spices, crumbs, full and balanced。
Pancake pan preheats, oil brushes, pouring into the pasta, making pancakes out of them without turning over, and making them ripe。
Shrimp
1. The pickles are cleaned and cut. Shrimp water is washed clean, water is controlled for use。
Boiled oil, dry peppers, garlic, crayfish, chrysanthemums, evenly chrysanthemums, inverted salt, soy sauce, savories, sugars, and soaked crayons。
