Frozen meat buns

Frozen meat buns

The meat is ready in advance, the person is free. We often make buns with red carrot corn and mushrooms and horses. It took a few years for the face-skin formula to have one flaw: no matter how many tatters were squeezed before steaming, a flat head after steaming, because the water was so big and bad to make, but the buns were made, the skin was so soft that the baby could chew without any difficulty; it was free of second static and 20 minutes; did you see the advantages? Fong-ja is worth five years. I've spent five years making these buns. Someday the recipe likes hard skin less water。