After a busy morning, the pure handmade souffle was perfect, but since the kids left home at school, they rarely baked, and these two days they picked up a lot of stuff that was about to expire, and they decided to practice again, and instead of putting it directly on yolk, this time the material was fertilized and crushed, with a little bit of meat pine, and a little bit of a taste, a good taste, a lot of dirt
There are two types of "winter to round" that the people of Taizhou eat: sweet, salty, salty recipes, and today they continue to share with you the sweet "winter to round" or "dock to round." The soybeans are cooked into soybeans, which are mixed with red sugar, sesame, cinnamon, etc.; the rice powder and warm water are made into powdered powders, made of platinum with or without pyre, boiled in boiling water and then rolled in a round of red soybeans, and the round is done. In local dialects, it means rolling around, so winter to round is called the "barrel" and it also means round and round。
