Dependent Origination

终于做出了能吃的春饼

Posted on: September 25, 2008

03/04/2006

这两年做了两次了…每次都没法儿吃, 太干. 今天终于明白是什么问题了. 火太小了 我怕火大会不熟, 或者焦了, 但是矫枉过正, 一直都太小了, 所以都干了. 其实橄得薄一点儿, 中火吧, 两分钟就可以了 另外我把面活得软了一点儿, 还是用温水和的. 这些肯定也有帮助. 下次其实还可以更软一点儿.

我的饼太不圆啦 两层分得还可以. 觉得橄的时候两个记子可以稍微多分开一点儿, 然后第一次橄的方向和分开的弧线的顶点的切线方向一致. 这样子烙好了, 会比较好分开. 不然容易把那个分开的缝子橄没. 有时就很不好分了.

本来应该配豆芽菜炒肉丝, 酱肘子, 香椿炒鸡蛋之类的. 可是家里没有豆芽儿, 美国也没有香椿, 所以就都算了 做了一个银鱼炒鸡蛋, 还有一个芹菜豆腐干当做配菜了. 很好吃的, 嘻嘻. 撑死了

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