Sour soup dumplings

Sour soup dumplings

Sour soup dumplings, a very delicious, quick-hand breakfast, simple things, and I'm happy to be a child, and I'm happy to eat it, and I'm happy to be a child, and I'm happy to be a child, and I'm happy to be a child, and I'm happy to be a child, and I'm happy to be a child, and I'm happy to be a child, and I'm happy to be a child, and I'm happy to have a nice and delicious soup, and I'm going to be a little spicy with sour, and I'm going to eat with garlic, fragrance and onions. There are two kinds of chili on the market. I don't buy hot, so don't look red, it's not hot。
It's a sesame salt

It's a sesame salt

Salt originating in Japan is commendable, because it is in a form that is laudable and famous for using more salt than ordinary bread. Although too much salt is bad for the body, bread is not eaten every day, so try to reduce salt in other foods. The salt out there was so salty, so I made a small adjustment to the recipe in the book, and I made this plate of seven sesame salt today. The surface does not brush egg fluid, and the saline-water process is saved. The salt from the oven is particularly fragrance, especially the sesame base, which contrasts strongly with the soft, buttery core, and would have liked to taste it。