Today, Carlyle's golden soup geled chicken pans brighten my eyes, thinking of the full-blown Hong Kong geled chickens, and the vibrator, turning it into a Hong Kong ken soup chickens, using the pans in seconds. Rich soup with chicken legs and other foods, roasted chickens, which tastes delicious, super-eating, warm heart and warm stomachs, and are made so easily。
RAW MATERIALS: 20 SPROUTS OF FRESH SPRING ROLLERS 300G A FEW DROPS OF SALIVA OIL FOR THE WINTER: ONE FIRST TO REMOVE THE PICKLES FROM THE ROOTS OF THE OLD LEAF, WHICH USUALLY REQUIRES CLEANING MORE THAN FIVE OR SIX TIMES, FOLLOWED BY DRY WATER CUT TO SPARE TWO WINTER SCAVENGERS TO WASH THE WATER, SLICED IN SLICES, RINSE IN THE POT 3 AND THEN COOL THE WINTER, DRY THE WATER WITH KITCHEN PAPER, CUT THE SCAVENGERS BACK UP, RINSE THE SCAVENGERS, DRY THE DRY END IN THE BOWL, DROP SALT, DROP A DROP IN A FEW DROPS OF SCAVENGERS, FLATTEN A SPRING ROLL OF SKIN, DROP A SCAVENGER, WRAP A FIVE HOT POT, DROP THE OIL IN A SPRING ROLL AND THEN MAKE A SMALL FIRE OR FRY IT SLOWLY, ROLL IT IN THE MIDDLE OF THE KITCHEN, AND DUMP IT TO THE GOLDEN PAN, SCAVENGER OR KETCH OR A SINGLE MEAL WHILE THE PLATE IS EATEN
