If it is a round sheet of peeling and peeling large pieces in the boiling water, it is hard to burn, and it is soft to cook directly.
After cooking, remove the ice in the cold water and control the water to be used.
I used three of the garlic, in order to eat the scent of garlic, the amount used
Three eggs, beaten and mixed evenly, you can add a little salt to taste inside.
Fry in a pan
Be careful not to break the quiche, fry the sides and serve
Put the oil in the pan, add the bean paste and fry, then add the garlic to the scent.
Add the flour and stir fry, add the balsamic vinegar, if you are afraid of sticking the pot, add a little water, the smell of garlic and the taste of vinegar are combined, it is very attractive.
I was not prepared to add MSG. I accidentally put more bean paste. I added sugar and MSG to reduce saltiness. In fact, I forgot to add vinegar to reduce the saltiness. As a result, I increased the intake of sugar. I will pay attention later. After the skin is fried, the plate is fried.
Then put the fried quiche on the crusted powder and you can go to the table.
When frying the skin, stir it quickly, control the heat, the powder should be soft and delicious, and avoid the soup, the powder will not slip...