Low fat mushroom beef salt pie

What do you want to do? Actually, before it's unsealed, it's intended for a beef pizza. However, the Korean wind pizza triggered by the accidentally discovered pickles fried with sauce caused the last Masurira to fall off and for the time being did not want to make up for it. I'm not thinking about pizza. Are you sad? A little. But soon there was a new inspiration, because of that non-fermented pizza. That Mrs. Pie Pie is too oil-free. Without Masurira, maybe a salty one. I've heard so much about it, but I've never cared too much about it, because it's not the pie. Leather is sour. It's a lot of oil. And now, with the pastry-free bottom, pie, it seems like we can try. So much to go for, and that bag of dried mushrooms left behind is used to consume each other. It's like the salty ones used Masurira, but they also used egg cream, like the egg curds, to help connect them? This method is worth trying. Scrambling, egg cream, pie, it's easier to put together, and it looks like it's going on. Out of the oven, the shell is golden, it smells so cozy, it's hot, it doesn't take off immediately. Smells good and tastes good, except the skin gets soft after cooling, and the sense of flaccidness that just comes out is gone。