A papaya with silver loaf

By VicentaLakin

A papaya with silver loaf
REMEMBER, WHEN YOU WERE LITTLE, THERE WERE A FEW PEACH TREES ON THE DAM, AND THERE WERE PEACH GLUES ON THE POLES, AND IT WAS ONLY DIRTY AND RARE, AND OCCASIONALLY MY HANDS TOUCHED SOMETHING THAT REALLY AFFECTED MY SENSE OF CLIMBING. WHEN I GREW UP, I HEARD MY FRIENDS SAY, "I BOUGHT SOME PEACH GEL SOUP TODAY." OUT OF CURIOSITY, I OPENED THE DOOR TO DOO-MU: IT REALLY WORKS WITH BEAUTY. SO I BOUGHT A LITTLE, AND IT WAS CHEAP. IT'S MELTING IN THE SOUP. DOO-SOON SAID IT MELTED INTO SOUP AND IT WAS PINEAPPLE. OLD PEACH GLUE DOESN'T MELT AND TASTES LIKE A Q-BALL. NO WONDER IT'S CHEAP, BUT IT TASTES GOOD. NOT INTERESTED IN SUGAR WATER. ESPECIALLY THE PAPAYAS, THERE'S ALWAYS A TASTE YOU DON'T WANT TO SMELL. THIS TIME I BOUGHT THE SMALLEST PAPAYA, AND I PUT IT IN HALF. BUT IT TURNS OUT I DIDN'T EXPECT IT. IT TASTES SO GOOD. NO TASTE. AFTER ALL, REMEMBER TO GIVE YOURSELF SOME PRAISE, AFTER ALL, AT YOUR AGE

Recipe Recommendations

Steps for A papaya with silver loaf

  • 1
    Peach glue is immersed in water for 20 hours to a soft increase of about 10 times. And a little bit。
  • 2
    Silver ears soften for 20 minutes with water bubbles and cut small pieces。
  • 3
    The little papayas go to hide the seeds and cut the small pieces。
  • 4
    Peach glue, silver ears, papayas, ice cream and water pour into the stew。
  • 5
    It's 60 minutes of water in the high-pressure pan. I've been using the voltage pan for a little longer, and the silver ears are soft to eat better
  • 6
    Unpressure and cool, take out the bowl. Slippery, pretty good。
  • A papaya with silver loaf Make Tips

    The most important thing about making this soup is to remind you that if you like me don't like this sugar, you drink something that's good. Every time you do it, it's less than a bowl or two. It's the weekend again. Get your stuff home after work and have breakfast in the morning