As the Minor Gay Rival in Het Novels - Chapter 49

? Absolutely, you have to have confidence in yourself. “

Yuan Song was silent, and after a while he hugged his waist tightly and buried his face in his chest. He said pitifully: “Doctor Shi, will you always stay with me? I don’t believe other doctors I only believe in you. If I change someone else to help me treat, I would rather die, there is not much hope anyway. “

Fan Yuan was stunned. The male lead’s routine is a bit deep, but he has been sharpened by Yan Rui in the previous few worlds, and he has no pressure to deal with this sudden situation in pediatrics.

He patted Yuan Song’s back gently and promised: “Relax, as your doctor, I will always be with you during the treatment. As long as you are in this hospital, it is still my patient, I will be responsible for your condition. “

Yuan Song smiled with satisfaction: “Doctor Shi, thank you, I will try my best to cooperate with your treatment. The doctor who checked me out this morning changed, and I thought I hated you.”

Fan Yuan smiled reluctantly and broke his arms. “How come, I just have an operation to do and temporarily asked other doctors for help.”

Yuan Song’s face was naive: “It’s great. I’m really afraid of being hated by Doctor Shi. If Doctor Shi doesn’t like me, I would rather die.”

Fan Yuan’s face was stiff, and his mother’s face was not very good. For a while, the ward was so quiet that he could only hear the innocent words of Yuan Song.

#This is the fragile disease in the legend? #

#No appointment, we do not make appointments! #

#Mrs. Yuan, please help your son to transfer quickly! Remember to hang psychiatry! #

The author of the **** has replaced the anti-theft chapter with a recipe, because Ni Meng always has a text and an anti-theft chapter.

ps: Guiding Weibo → Chapter 5.5 Car * Earthquake

[Genuine in Jinjinjiangjiang Literature, Study, City! !! !! Reprinting without my consent! !! !! Support the genuine babies. Is the author of **** sending Ni Meng a big one, happy and beautiful every day (* s3t) The following is the chapter of fangdao]

Why is the steamed egg made by others so delicate and smooth, but the eggs you steam out are so riddled with holes? Do you think that steaming eggs is really just a matter of steaming the eggs. Oh, no, the pattern is broken. Steamed eggs seem to be the easiest, and they are all technical. Every step is important if you want to steam eggs like painting.

The ratio of egg liquid to water is 1: 2. Adding water should add cold water to make the steamed egg custard smooth and tender. The egg liquid should be thoroughly stirred, and small bubbles floating on the surface should be driven out or sieved. When steaming eggs, add hot water to the pot. The water in the steamer should be sufficient. Invert a bowl or plastic wrap at the mouth of the bowl to prevent water vapor from dripping into the bowl. Steam over medium heat for ten minutes. So much to say about it, have you ever written down a small book?

I often hear people say “I don’t cook, I just scramble eggs.” It’s enough to see that scrambled eggs are the easiest home cooking. But if you want to make it delicious, you still need to master some skills. Beat the eggs evenly and beat them clockwise. Add a little sugar when you beat the eggs to make the fried eggs fluffy and soft.

The perfect combination of eggs and flour, coupled with a variety of favorite vegetables and seasonings, has created a lot of deliciousness, and the original bland taste of flour has been instantly upgraded by a grade without losing its identity. The egg pie production time is short, it will not delay sleepiness at all; the taste is smooth and tender, the taste is diverse, the sweetness and saltiness are varied, the nutrition is rich, and the color is golden and attractive, satisfying every nerve from head to toe. The best food for breakfast brings vitality and energy to countless early mornings.

The soup can fully absorb the nutrients in the ingredients, and drinking the soup can drink the nutrients into the stomach without any effort, which can fully play a role in strengthening the body. Drinking soup in the summer can supplement the body fluid and nutrition lost in time, while drinking soup in the winter can play a role in warming and nourishing. A bowl of fragrant egg soup looks like a blooming flower in the water, and the method is extremely simple, and it can be bloomed on your table without the need for expensive stews.

Cake is an ancient western-style dessert, and it is definitely one of the desserts most girls like. It uses eggs, wheat, and sugar as the main ingredients. It looks like a sponge and has a soft texture.

A delicate and tender little cake, not only can quickly replenish the body with energy, but also makes people feel happy, the aftertaste is endless, giving people unlimited reverie. Whether it’s a leisurely afternoon or a busy day of work, a sweet and soft cake is in front of you, which will definitely make you happy. The variety of cakes is still the value of the dessert industry. It is most irresistible, and every bite feels exhilarating.

Walking on the street, all kinds of snacks always make people stop and linger, giving you a reason not to go home: all kinds of snacks are dragging my legs, they will not let me go home, what do you think I can swell? ? ? Eggs are also widely used to make all kinds of street snacks because of their unique fragrance and taste. As long as they are eggs snacks, they are always not seen. Smell them first. Such a charismatic snack makes me wait for a day. The team has no complaints. Take a sip, Q refreshes his teeth, every cell on the body spreads out to absorb this tempting fragrance ~

You think that’s enough, no, no, no! Fry, cook, stir-fry, and steam every day. To keep a close grip on the eyes and mouth of each fan, it is not enough to not keep up with the spirit of innovation. Alas, our Miss Egg is also constantly making new works. Do n’t be fascinating. It will definitely make you fall in love. Below, please bring your own paper towels. Do n’t ask me why!

Scallion / hemp sauce hand-cooked cake, a home-made convenient staple food, the fried onion oil is full of aroma, diners who don’t like chives make a taste of hemp sauce, the fragrant scent of the south loves, the sesame scent of the north loves, whatever your choice.

Some points to note about grabbing cakes:

A dough humidity (here refers to homemade cakes)

The humidity of the dough affects the softness and hardness of the dough. The higher the moisture content, the softer the crust, which makes the dough softer. In addition to the holes produced by the fermentation of water, it is also another aspect. Cake, non-fermented mode. Everyone knows that hot noodles (full / semi-hot) can quickly soften the protein in the flour, thereby reducing the hardness of the dough and making it softer; the most convenient way for lazy people is to increase the moisture content. This recipe dough contains The amount of water is high, which is soft, but not sticky.

B awake face

The most important and influential factor of this recipe is to grab the cake. To speak a little vernacular, just wait for it to be ready before you start! Yes, you have to wait for it, not it. During the kneading process, the dough molecules become active and firm under the action of force. We need to rest to achieve the process of awake the noodles, that is, to let the gluten fully release and relax and relax. After standing, the dough becomes very free during the pressing operation without excessive external force. The rabbit pointed out in the text that it needs to rest for at least 2-3 hours. After meeting in the morning, I was busy with the work for the day. At the next step, it was already 23 o’clock in the night and the period was about 12 hours. There is no hard requirement here. Specific time, but it is undeniable that the longer the time, the more gluten will relax. You can also make the dough after dinner that day, refrigerate the refrigerator and let it stand, and make up the remaining steps for breakfast the next day.

C level is clear

1. The thin, sheer layered texture of sheer noodles will be richer

2. Separation of the credit for the filling, the onion / mush paste was applied in the layers of the pastry layer to separate it, and the pastry will not be completely bonded again due to the force when pressed, “sandwich” The secret

D golden crispy

Put some oil in the pan during the pancake time. 1-2 minutes longer, the outer layer will be golden and crunchy.

As the saying goes, “comfort is worse than inverted and delicious than dumplings”, which is enough to see folks’ love for dumplings. Dumpling also means reunion and prosperity, and it becomes an indispensable dish on the dinner table every festive season. Family members and friends who are far away must return to their hometown, and they must eat a dumpling to show their completeness.

Why is the steamed egg made by others so delicate and smooth, but the eggs you steam out are so riddled with holes? Do you think that steaming eggs is really just a matter of steaming the eggs. Oh, no, the pattern is broken. Steamed eggs seem to be the easiest, and they are all technical. Every step is important if you want to steam eggs like painting.

The ratio of egg liquid to water is 1: 2. Adding water should add cold water to make the steamed egg custard smooth and tender. The egg liquid should be thoroughly stirred, and small bubbles floating on the surface should be driven out or sieved. When steaming eggs, add hot water to the pot. The water in the steamer should be sufficient. Invert a bowl or plastic wrap at the mouth of the bowl to prevent water vapor from dripping into the bowl. Steam over medium heat for ten minutes. So much to say about it, have you ever written down a small book?

I often hear people say “I don’t cook, I just scramble eggs.” It’s enough to see that scrambled eggs are the easiest home cooking. But if you want to make it delicious, you still need to master some skills. Beat the eggs evenly and beat them clockwise. Add a little sugar when you beat the eggs to make the fried eggs fluffy and soft.

The perfect combination of eggs and flour, coupled with a variety of favorite vegetables and seasonings, has created a lot of deliciousness, and the original bland taste of flour has been instantly upgraded by a grade without losing its identity. The egg pie production time is short, it will not delay sleepiness at all; the taste is smooth and tender, the taste is diverse, the sweetness and saltiness are varied, the nutrition is rich, and the color is golden and attractive, satisfying every nerve from head to toe. The best food for breakfast brings vitality and energy to countless early mornings.

Why is the steamed egg made by others so delicate and smooth, but the eggs you steam out are so riddled with holes? Do you think that steaming eggs is really just a matter of steaming the eggs. Oh, no, the pattern is broken. Steamed eggs seem to be the easiest, and they are all technical. Every step is important if you want to steam eggs like painting.

The ratio of egg liquid to water is 1: 2. Adding water should add cold water to make the steamed egg custard smooth and tender. The egg liquid should be thoroughly stirred, and small bubbles floating on the surface should be driven out or sieved. When steaming eggs, add hot water to the pot. The water in the steamer should be sufficient. Invert a bowl or plastic wrap at the mouth of the bowl to prevent water vapor from dripping into the bowl. Steam over medium heat for ten minutes. So much to say about it, have you ever written down a small book?

I often hear people say “I don’t cook, I just scramble eggs.” It’s enough to see that scrambled eggs are the easiest home cooking. But if you want to make it delicious, you still need to master some skills. Beat the eggs evenly and beat them clockwise. Add a little sugar when you beat the eggs to make the fried eggs fluffy and soft.

The perfect combination of eggs and flour, coupled with a variety of favorite vegetables and seasonings, has created a lot of deliciousness, and the original bland taste of flour has been instantly upgraded by a grade without losing its identity. The egg pie production time is short, it will not delay sleepiness at all; the taste is smooth and tender, the taste is diverse, the sweetness and saltiness are varied, the nutrition is rich, and the color is golden and attractive, satisfying every nerve from head to toe. The best food for breakfast brings vitality and energy to countless early mornings.

Why is the steamed egg made by others so delicate and smooth, but the eggs you steam out are so riddled with holes? Do you think that steaming eggs is really just a matter of steaming the eggs. Oh, no, the pattern is broken. Steamed eggs seem to be the easiest, and they are all technical. Every step is important if you want to steam eggs like painting.

The ratio of egg liquid to water is 1: 2. Adding water should add cold water to make the steamed egg custard smooth and tender. The egg liquid should be thoroughly stirred, and small bubbles floating on the surface should be driven out or sieved. When steaming eggs, add hot water to the pot. The water in the steamer should be sufficient. Invert a bowl or plastic wrap at the mouth of the bowl to prevent water vapor from dripping into the bowl. Steam over medium heat for ten minutes. So much to say about it, have you ever written down a small book?

I often hear people say “I don’t cook, I just scramble eggs.” It’s enough to see that scrambled eggs are the easiest home cooking. But if you want to make it delicious, you still need to master some skills. Beat the eggs evenly and beat them clockwise. Add a little sugar when you beat the eggs to make the fried eggs fluffy and soft.

The perfect combination of eggs and flour, coupled with a variety of favorite vegetables and seasonings, creates a lot of deliciousness, and makes the originally bland tasteless flour instantly upgrade a grade?