Potato evaporation bones are popular in the Cantonese teahouses, and they're fragrances of the potato, the freshness of the ribs, both of which absorb the greasy flesh, and the smell of the potato in the ribs. I didn't do it very well this time, but it was dry because I was lazy, too steamy, too steamy, but it didn't affect the taste. When my daughter came home from school, she shouted, and she couldn't wait to eat, and I didn't take a picture. She picked up her cell phone to help me with two of them, but it was just a little bad。
Potato meat, Guangdong, Guangxi, common specialty, cut to about 0.5 centimetres thick with broccoli, boiled to 80% of its content and fried. Potato heads are also cut to the same thickness as meat, and the oil is made of gold, cut off from the bouquets of flesh, attached to each other, put in the sauce, tastes like, doesn't get tired, tastes good. The skin is yellow, it's white, it's white, it's white, it's a turtle's back, it's beautiful, it's good, it's good, it's sweet, it's smelly, it's smelly. Our family likes to make meat out of plum, which absorbs the scent of five flowers, eats fresh and eats more easily than tart. It's been in the kitchen for a few tacos, and it's going to be sprouts if you don't eat it, and the spring climate will grow, even if there's no dirt, the potatoes, the potatoes, the potatoes, the potatoes and the potatoes are in the kitchen, and it will germinate if you don't process it for a long time. I finally put it to use today. I made this potato button meat
