Salted egg ointment crabs

IT'S DEFINITELY A FEAST

Souffle

In fact, the soufflé was prepared for Mid-Autumn, a month and a half in advance of its own margarine, soy sauce, and soy sauce. But the sad thing is, I made a lot of moon cakes before mid-fall, and I couldn't run out of them, so I put them on hold. Turns out I overcooked my yogurt. I'm gonna take 20 eggs to knock out eight. If you want to knock on the egg yolk, you have to be careful

A lasagna

Recently, after a long time in the mascara, it was thought of changing the specs and turning cranberry into mashed potatoes. The day before, it was felt that eight pieces of scone were not enough to taste more than eight people, and it was cut with cookies, but it was discovered that the mascara would make the scaffold look out of the mascara; yesterday, it was wrapped into 42 small scaffolds of mascara and raisin into walnuts. The smell of the house full of scones and potatoes just came out of the door and led the adjoining cats into the hallway. I'm making another scone into eight big pots of mashed potatoes and half a salty yolk, making it look like a bun, making me wonder if it's an English scaffold if I'm crushing it like a scrumptious stubby. Look at my work

♪ Winter Lotus omelet ♪

There's 12 salty yolks left, and the last one is useless. Let's just have a winter omelet. Try the fruit. It's actually very plastic, and I've been worried about getting too much water. The result proved that it was not a water-rich relationship, but rather a good extension. It's not like it's dry and scattered. It's a good taste。

Gold shrimp balls

The use of shrimp for cooking is very good and usually very simple, so shrimp is often used and often praised by sons. I don't know. I appreciate it because we did a really good job

Souffle

Many people don't like it, especially young people. The succulent succulent mooncakes are popular with wife cakes and meatloaf. Today we've tried the soufflés that we all love. A lot of people like it. It's much easier to make than a wide moon cake. The most important thing is to be good

"Platinum omelet."

A wide-range moon cake is the mainstream of the moon cake and has a very wide audience. However, a number of new monthly cakes have emerged in the market in recent years. It's one of them. It does not seem that this type of lunar cake is very different from the wide variety, but it's quite different in the way the pie skin is used and made. A few squares were collected, the easy-to-seek formula was chosen to try, and the moon cakes were made with light milk。

The egg yolk mooncake

Now, more than a month after mid-autumn, the shopping malls and supermarkets are filled with a variety of obscurantized mooncake boxes, some hundreds, some thousands, some in bulk, not cheap, and, above all, the appearances are unfathomable, but in fact, the mooncakes are not very good, and almost all the work is spent on packaging. So making one month cake for his family and friends is a very necessary and happy thing. The making of moon cakes seems to be a problem, and if we separate steps, it's not complicated at all. The transformation of syrup and lubricant is prepared early, and it can be done with the cake skin. It's always been my favorite for a wide variety of yogurts, so it's natural for a mooncake show. This is the first time I've learned to make mooncakes, and it's only two days before mid-autumn, because it's a matter of time, so it's too late to publish the recipe。

Soufflé

It's Mid-Autumn Day. Happy Mid-Autumn for all your friends in the cuisine. Full moon! This mid-autumn year is marked by special moon cakes — mackerel soufflés — which, with much of their effect, can detoxify the intestines, absorb excess fats and make the mooncakes taste less and less greasy. Even though mackerel looks like a coal ball, the black and black face, the moment when the yolk is cut out, it's like seeing a moon in the night

Souffle

Finally made a souffle! Last night, it was only 12 o'clock that the second souffle came out! Smells like the house. I want to taste it! But because of their long weight, they've been swallowing their saliva, they've finally put up with it, and they've had to smell it and go to sleep. Speaking of the soufflé, I've always been a little tweezed, watching the formula with raw yolk. I didn't see any selling, so I couldn't do it, so I had problems with making a sommel, and then my friends told me where the somber was, and I finally saw that it was solid, so I had the confidence to make sommel, the red bean pie that was made last morning, and I forgot to cover it up, and it was a little dry at night. You didn't know how hard it was to pack the somber, but it was a success。