Potato balls

'Cause one day a colleague said he wanted to eat the omelet, so he used a lunch to make this sour mascara, and the tasted one said it was better than the one he bought outside, because he didn't make it so sweet, but he kept the radish and smooth, and it was so simple. The skin is prepared in advance. It's always in the freezer room. If you want to eat it, you can use it. In fact, you can make a lot of these egg skins at once, freeze them up, save them for months, put them in the freezer a few hours in advance, and put them in the oven for 10 more minutes, with the same ablaze。