Soup buns

The buns are common breakfasts, and they are called in a variety of different forms, such as soybean sandbags, soup buns, fish fragrance buns, vegetables buns, etc. But do you have a couple of people with a straw to suck the soup in the bag and then share it with you? This bag that I'm telling you today must open your head, and life is definitely an innovative paradise, even for buns. It's nice to have a bowl of soup and a straw to drink and eat. First of all, I'd like to explain the principles of the soup bag. There are many soup-filling practices, and there are two main ones: one with more fat to get fertilized and fat to soup. The other is the freezing of meat when it's packed, so that when it's melted, it can taste it, and it can make soup, and it has a sense of layer. Of course, you have to be careful with the amount of salt you use when you're flavouring, or it's too salty when you melt. And when it comes to the thaw, we can fix the thaw for the bun, not the thaw for the thaw, of course. It's usually done quickly, and it's done in the wake, for about an hour or so, like I like to use chicken soup to make thaws and meat pies together, so it's chicken soup for soup. There is also a great deal of talk about meat pies, especially these big buns, which have to be good enough to be fresh, otherwise the taste will be much less. I used the main ingredient of meat and mushrooms, with white wine and onions of garlic, and it was the inspiration of the northern mushroom meatballs. To be clear, a bun is a big ball, but it doesn't have starch. [Software required]: The following ingredients are the amount of a bag。