It's actually called Ivy, which used to issue recipes, and it wasn't a mixer, it wasn't a good color, and I started this year with sticky rice powder and noodles, and I made it a little bit more sticky, taste better, and a little butter, a little lubricated, and an overall upgrade, so I sent out the recipe again。
In Shanghai, there's a meal made of rice, called pickles. Wrap it up like a circle, press a flat tortilla, and that's probably the name Crushcake. The traditional way to mature is to fry it with oil on both sides, with a little water to make sure that the pickles are ripe. The pickles are delicious, the pickles are sour, they are sour, they are sour, they are soft. But it's difficult to make it, it's poorly prepared, it's either fried or it's not cooked. And I like to make a little decorative, beautiful snacks, and it's not good to fry
