Potato banana

It's hard to remember how early it was to make a banana souffle. It's definitely not the potato, this new pet, but it's not the traditional Chinese snack that's been there for a long time. Maybe it's date mud, maybe it's bean sand, it's not important. This time, I want to add the banana soufflé to the chest. There's no bananas in the souffle. Bananas are just an image. Thinking fast, the final decision is not to use sugar oil to make potatoes, which is sour mashed. Even if you don't have to do it, you'll be able to wrap the steamed potatoes in pieces and squeeze them in groups. It's a great idea to save the day! It soon became clear, however, that the idea might be a great one, but not a great one. Squeezed potatoes still retain some of the rigidity of the chips, and they are not so easily covered with skins. There is no way to cure it, but it can only be patient enough to slowly grow the wrapped potatoes into bananas. It's hard to make bananas with long olives that have been wrapped up in order to make them. But the time saved earlier in the mud was also spent here. It took a lot of work to make it up, but the effect of the baking was satisfactory。