Fresh squid pie

After the happy end of July, it is now full of August. This month's breakfast is coming up, this month's kids' interest classes are coming up, and this month's baby's going to be home for a few days, and I'm probably gonna be really busy this month. I still have faith in breakfast. They like pasta, dumplings, noodles, pies, buns. I just have to get my food ready at night and get up in the morning and steam. Today it's a pretzels pie, a cake to wipe out the food from home. The sours are tanned by the mother-in-law. The squid is mailed from Wenzhou, and the powder is made out of two flours from the gold dragonfish, because the Chinese flour usually needs Chinese and the market has less of it. My family is a regular chowfish bread with wheat powder and cake, which is what we call high-and-low-tough powder. You're supposed to make bread, you're supposed to make bread, you're gonna make cake, you're gonna make cake, you're gonna make Chinese, you're gonna make two powders. All right, let's get this pie out of here today。