Old souffle omelet

NEVER MAKE A SOUR LOAF, OILY. ONCE UPON A TIME, HSIAO-CHAN'S LOW-FAT EGG ROLLS, IN THE FORM OF CHARADES, DID N, SO THEY WOULDN'T DO THE OILY ONE. EVERY TIME, YOU GET FEEDBACK, YOU GET LESS OIL. THAT'S RIGHT, THERE'S LESS OIL, THERE'S NO MORE SMELL. WELL, THIS YEAR, JUST ONE OILY SOUFFLE OMELET. CRACKER TASTE, FROM THE CONTRIBUTION OF GREASE. IT'S ALSO THE RHEUMATISM, BUT IT TURNS BUTTER INTO CORN OIL. NOT EVERYONE LIKES IT. AND BUTTER IS ALWAYS HARD IN WINTER. AND VEGETABLE OIL WOULD NEVER BE SO TROUBLED. IT IS TRUE THAT THE OIL HAS THE ADVANTAGE OF OIL, AND THE PASTA HAS FINALLY DEVELOPED THE STATE OF THE OMELET MADE IN THE STREETS IN THE EARLY YEARS. IT'S TRUE THAT OIL HAS THE ADVANTAGE OF OIL, AND THE EGG ROLLS HAVE BECOME THIN, NOT JUST BRITTLE。