A green eggcake

A pan, an egg, some flour, a little water, a spoonful of salt. You can make thin and soft pretzels. I mean, we probably don't know each other well, but do we get it all at once? That's what I'm talking about. It's a 10-percent set of veggies with sauce or meat. Of course, if you don't want to roll or rub anything, you can eat it alone. It's so sweet, so soft, don't forget it. It's not getting colder, but breakfast from Monday to Friday has to be made at 6:00. Sometimes if it's too late for the movie, and it's too late in the morning, I'll have a cup of juice and breakfast for Big Po. Today I made an eggcake, which was left over from the day before yesterday. You said make it into a plate. It's too little. It's perfect for the cake, and it's full of color and taste. All we have to notice before we get pasta is a blistering dish, preferably with a spoonful of salt in the baptized water, which is more hygienic. And then, if it's too tiring, the friends can have a hand cutter at home, and now there's a lot of these cooking tools, and we can really free our hands. If we don't have this cutter, we'll get it by hand. I'll give you this green eggcake today。