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1. first and flour, to prepare a clean basin, which poured into the appropriate amount of flour, and then to the basin in batches to add warm water for mixing, but also can be added to the water while mixing, the ratio of flour and water is generally a catty flour, half a catty of water, but also according to the flour itself to decide. 2. The flour is constantly stirred clockwise, stirred to flocculent, removed on the cutting board and gently kneaded into a dough, the dough should be kneaded a little harder, and then kneaded dough covered with plastic wrap to wake up for half an hour, wake up in the middle of the day you can also once again knead the dough so that it is smoother, the dough wake up and kneaded again after the dough to make it smoother. 3. Put the dough aside for a while, add a suitable amount of oil in the pan, first of all, the oil is hot, in the hot oil at the same time will be the eggs into the bowl, mix well, and so the oil is hot to seven or eight when the heat will be turned off the fire (so that the scrambled eggs are more tender), pour the egg, and then use a spatula to spatula the eggs, and then set aside. 4. Pour a little oil into the pan, and when it is hot, pour in the chopped tomatoes, stir fry briefly, and then pour in a little salt and soy sauce, to force the tomatoes out of the water, and then stir fry constantly until the tomatoes become a paste can be, so that the state of the tomato paste is the most delicious. 5. Pour just scrambled eggs, and tomato paste and stir-fry for 30 seconds, and then add the right amount of water, not more than tomatoes and eggs, boil, and then use a spatula to peel the noodles into the pot, burn until the noodles are cooked, and then put a little salt, formalities soy sauce ready to pot, pot, according to their own tastes sprinkled with a few green onions and parsley, and then drizzled on the surface of the hot oil can be.