I'll take a souffle

It is mainly made of large and small casseroles, which are homemade in relatively small amounts, which are suitable for a slightly more complex selection process, but which is easy to handle, and with a much better sense of snacks — the corsets, the corsets, the corsets, the corsets, the rolls twice, the corsets, the corsets, the likes of the pies, and the roasting. Aqueous oil coating means the incorporation of small quantities of oil, sugar and appropriate quantities of water into flour, as well as the making of flour, and the use of only flour and oil and the making of flour. If you are skilled, you can use an equal amount of flour and aqueous oils and soaks, and if you are not confident enough, you can reduce the amount of flour in some of the soaks; it is preferable to use low-weather flour, which is more cyanide, with a ratio of 2 to 1. Whether it is oily or soaky, the use of pork oil would have a better effect and a better taste and would be more in line with the traditional Chinese way of making snacks. It's easy not to buy pork oil. And, of course, it's important to be careful about the choice of good pigboard oil. It's more reassuring and tastes better. As for the pie, my favorite date mud. Homemade date mud is much more reassuring than bought, and not only is it real, but it's clean and clean, but it's just a little bit of trouble. And there's a lot of way to make it. I usually cook the dates, skin them off, and add a little oil and sugar. That's how the dates feel. This time, I used pure black sugar, from Taiwan, which is a hundred billion trees of frosting snow, and the result goes without saying, it's dark, it's good, it's good, it's good. Of course, the cost of snacks is higher. But after New Year's, it's not a luxury