Puma

or the old formula. just swapped pineapple into a five-ton trap. if you like pineapple or white pineapple, you can order here, and there are two methods of making these. plate of pineapple: http://home.meishichina.com/space-77070-do-blog-id-356630.html white lotus emeralds: http://home.meishichina.com/space-77070-do-blog-id-363929.html

Scrambled bacon

Sometimes the family needs a pot of meat and fragrance and hot roasting, to use your imagination, to mix the food you like, a little bit of the simplest sauce, and then after a half hour, every meal will compete to express its simplest and best taste! If it's so unconscionable, why don't we have a plate of sour cheese, stingy mountains and fragrance nuts? Let's go

Shrimp

The fruit is in my heart

Cashew shrimp

My heart's cashew

I love blue jars of cookies, and I always wish I could make them one day. Now I can finally learn to make cookies for the baby girl. It's so good.

Cheese-fruit ice cream

In fact, it was a very common egg and milk ice cream, and there was no difference between the basic approach and the usual ice cream. It's just, I'm just giving it a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a different taste, a fine, sweet ice cream, a perfume mixed with cheese, and a pickle of nuts. The ice cream that used to be licked at the tip of the tongue, it's a bit of a chewing-up, huh

Shrimp spinach

I bought a bag of frozen shrimp. It's too high to digest. It's good to cook. It's good to mix. It's good. I don't have much food at home. I've had a lot of food

Cashew nuts

The fragrance

In the food world, we saw a post by a friend of the Internet who made fragrance cashew nuts. His husband bought a bag of cashew nuts, baked them with his home-made tacos, tried them twice, and failed. For that reason, I bought back the oven that I've been thinking about for so long. The fragrance cashew is the first work I've ever done with an electric oven, and it was the last two experiments that were successful, mainly in terms of temperature control. Well, in making food, I have to admit, I'm quite an epiphany。