Ye Qing took the dough that had woken up, divided it into kumquat-sized dough, and rolled it into a thin crust with a rolling pin.

Then she began to wrap the meat filling with her fingers very flexibly like a butterfly wearing flowers, pressed the pot stickers to the opposite edges, and then pressed a lot of beautiful lace, and the lace was densely braided, like a comb with two small horns.

After wrapping the potstickers, she began to cut the radish into 2 halves first, then into even 1 cm slices, adding salt and stirring for a while.

The water in the radish will precipitate out, and the radish slices will become soft. Add salt, chili powder, sugar, soy sauce, balsamic vinegar and sesame oil, mix well.

In order to look good, Ye Qing carefully arranged the radish slices layer by layer into the shape of a big rose, and also placed washed mint leaves on the side.

Ye Qing clapped her hands with satisfaction when she looked at the finished product, she found a small bowl, poured some sweet potato starch, diluted it with water and put it aside for later use.

She put the large discs in the charcoal stove to heat them, then poured in the clear oil, and put in the potstickers at the same time, and arranged them one by one in the same direction.

When the potstickers are all set, pour in the water starch and cover with a large pot lid.

When frying the potstickers again, she chops the shallots and garlic into very fine foams.

Then she's ready to boil a little caramel out.

Pour cold water and rock sugar into a small pot, first bring to a boil over high heat, then turn to low heat and continue to cook.

Don't stir anything during the whole process of boiling the caramel liquid, and when it is almost amber, pick up the pan, remove from the heat, and mix the sugar again with a gentle shake.

Finally, pour in some hot water, and at this time you must stay away from the pot so as not to be splashed.

You can also see the caramel liquid dancing happily~

Ye Qing continued to shake the pot to make the caramel liquid move, otherwise the caramel liquid would clump when it cooled.

At this time, the potstickers were also fried, Ye Qing carefully took out the iron pan pot, and gently shoveled out the potstickers and put them on a small plate.

Although the potstickers with thin skin and many fillings and a golden color do not have a strong fragrance, they are very enjoyable to eat.

Ye Qing picked up the eggs and washed them, leaving the egg shells behind.

Then, pouring oil into a hot pan, she stir-fried the onion and garlic foam until fragrant, then added mashed potatoes, a little salt and pepper and stir-fried evenly.

Then Ye Qing stirred the fried mashed potatoes with the egg mixture, and finally carefully put them into the washed egg shells.

Then put the eggs in the pan and steam them, and finally pour a thin layer of caramel on top.

When it comes out of the pot, it looks like caramel egg pudding, but it tastes soft with potatoes, which is very nutritious and suitable for children.

When Ye Qing slowly brought the prepared breakfast to the guest hall and asked Wu Bin to call Mo Che down for breakfast, Wu Bin told her that the dart master was no longer in the inn, but his things were not taken away, and it was estimated that something had gone out.

"Oh, that's it! Let's eat, then. Ye Qing said with some regret.

Wu Bin looked at those exquisite and beautiful breakfasts and asked, "Little cousin, there are just a few guests here, can you let me take these to other guests first." ”

Ye Qing nodded, "Guest?" Okay, you can take it, there's still one in the kitchen, but I'll save two of the eggs for Rarity Jrarity. ”

Wu Bin smiled, "Thank you, little cousin." ”

"You're welcome, just a little bit. I'll have breakfast first, and I'll be leaving in a moment. Ye Qing said with a smile.