Baby meat souffle

1

The rib was washed clean, and with the ginger onions a cold boiled fire opened, leaving the fuzzy, a little flamingo for two hours, and the flesh rotted。

2

Tore into thin wire and put it in the toaster。

3

Add appropriate biomass and sugar and choose the jam program。

4

At the end of the procedure, the dry wetness level is observed, with additional bake time if necessary。

5

When the baking is over, it's cool。

6

Crush it with a cuisine, sealed and preserved。

One, I only use onions, and the wine stimulates the baby's stomach, so it's not. And fresh meat doesn't smell much. In addition, meat must be made sour that it is time-consuming and patient to chew and tore meat. The thinness of the raisins determines the effect and taste of the finished product, so it's better to eat the baby or less salt and sugar after the baker has finished working, to look at the dry humidity of the pine, and to make a proper addition to the bake time 4 and the older child to step 5. If you want white sesame, join at the last step. The whole sesame isn't digestive, so the baby won't advise