The fragrance of the accordion potatoes

For the last few years, there have been almost all of them, but for the first time, this accordion potato has always been a bit afraid to do it. Also, the accordion potatoes must be baked in order to taste them, and if the oven is temperature-controlled, it can easily be burned. The reasons, coupled with lazyness, are a legitimate excuse. When a new oven was opened the other day, to try its temperature stability, the gentleman suggested that I be the one who had never had the guts to do it, and think about it, a few more potatoes would be prepared if the knifeworker was bad. Four or five potatoes have been prepared, both of which have been cut, and a little trick to cut potatoes, using two chopsticks to cut out the organ properly. The potatoes and ham intestines are organized and the colours of the red yellow are beautiful, and they are a natural pair, both in their appearance and taste. The baked potatoes and the accordion don't look like "two brothers." They look more like a fat caterpillar. The fragrance of the fragrance and the salt of the pepper powder and the ham intestines collide with the salt, causing the whole studio to smell of the hot potato. A few photos were taken, and the mussels were already moving, and two potato chips were put in their toothpicks, and the potatoes smelled soft, and the entrance was ready. The ham sausages are smoother and the more they taste. The mixture of sesame and vanilla permeates this dish, and it's delicious。