Panic

There's a big queue in my neighborhood, it's hot in the summer, especially if you can't get a line like a roasted fish, and the kids often go and the charcoal is not safe. The so-called roast, which tastes like this, and I've seen it, is a particularly simple fish, but it's a fish that's prepared in advance, picks it up, wraps it in a net, and makes it on two sides of the coal fire, and soaks it up with hot and pepper. There's a deep griller at home. It's a deep toast. I understand that. A few more flat fish have been bought, but they are a little expensive, but they taste good, they are fresh, they are fine, they are appropriate in size and they are easily ripe. It finally worked through two tests. For the first time, an important issue had been ignored, which should not be covered by a fryer, and the water in the fish was not used in a timely manner, leaving the fried fish with a bit of skin and a little bit of brittle. In the second, only the lower plate was heated, and there was no lid. Because this fryer can control temperature, high temperatures can immediately volatilize the water in the fish, and the fish is quickly stylished, with two sides of gold and yellow. The children said they were good, they said they didn't smell carbon fumes, and they were safe in their mouths。