yami_featured_image

[Fried Chicken Kitchen] Sichuan pepper chili oil with egg fried dumplings, light Sichuan flavor

The last time I made fried dumplings with ice flowers, I actually changed the starch to eggs. I personally prefer to eat it like this hahaha

I must use Lee Kum Kee's Sichuan pepper chili oil to eat this. I really don't need to add any other seasoning. Just pour a few drops and it's very fragrant, and it's not too spicy at all.

I won't say much about the practice, remember to boil the dumplings with water, add eggs when the water is dry~
This chopped green onion was planted in my classmate's own yard. It is smaller but more fragrant than the one bought in the United States! Thanks to the good friends around me for making me have a steady stream of delicious food~

translate Show Original
yami_featured_image

【炸鸡厨房】花椒辣油配抱蛋煎饺配，淡淡四川味

上次做过冰花煎饺，其实也差不多就是把淀粉改成鸡蛋了，我个人更喜欢这么吃哈哈哈

吃这个我是一定要配李锦记的花椒辣油，真的完全不用加别的调料，倒上几滴简直香的不得了，也完全不会很辣。

做法我就不多说了，记得饺子用水焖熟，水烧干了再加鸡蛋哦~
这个葱花是我同学自己家院子种的，比美国买的小但是更香！感谢身边的好基友让我源源不断的有好吃的~