It is known for its status as a scavenger, and it is the traditional pasta of the city of Shanxi and the city of Taicheng, which is well known, and is suitable for all. In recent years, attention has been drawn to the tourism and catering sectors, and some of the visitors have been impressed. It's a wide variety of materials, white, corn and sorghum. The largest mix is typically made of white noodles, corn noodles or corn noodles, and beans noodles. They are usually boiled with hot water and boiled with sluice, with all kinds of sluice, graft and food, and their insides are far from perfect. Soy sauce, soft and soft; sour sauce, sour and smooth mouths; and frown, colourful... with different tastes. It's better if you roll cabbage, spinach, or radish in a water pan and then squirm and spray onions。
i'm an island-friendly man who has recently loved making pasta, and i'm better than once, and i want you to share this pumpkin double-coloured bun today. white: 200 g pumpkin: 200 g white: 400 g white sugar: a little milk: around 50 g yeast: around 8 g (seated in two warm water) 1: first, the pumpkins are fertilized with a spoon and they are covered in mud. 2: no water should be added to the white face because of the high moisture content of the ripe pumpkin, and a piece of yeast, milk, white face to smooth face, another to yeast to white sugar to smooth face. 3: at the most critical stage of fermentation, the winter is low, i'm burning water in the pot, and i put the non-fermentable pumpkin noodles under it, with a steam closet on it and the white ones on top of it, with a fermentation lid on it for an hour, with more time to go. 4: the fermented pasta will be smooth, the flower will begin to be made, the cross will be the white one, the small one, the white one, the round one, and the pumpkin, which, like a bun, will just leave out the pumpkin with a knife and cross, and the simpler one, the white one and the pumpkin one, each with a long strip, which will be folded together and folded together, and the bun will wake up for about 10 minutes. 5: 20 minutes in the cool-water closet, the delicious bouquet, which is supposed to be more popular with the old people and the kids, and the pumpkins can be replaced with potatoes. it's just like that. it's great yesterday. let's go
pork dragon, by definition, is a long meatloaf. as long as you can put it down, as long as you can. however, because household production is limited to the size of the steam pan, it is not much longer than 30 cm. the smell is strong, and every layer is full of meat, meat and face. you're so full of flesh, you're so full of flesh, you're so full of flesh, you're so full of flesh, you're so full of it, you're so full of it, you're so full of it, you're so full of it
