Cream-cracker

Cheeseboxes are for children, but they can't often be eaten when they're young, they're luxury foods, they're grown up, they want to eat, they're sometimes made at home, it's simple, they're made on the Internet, but strangely, they're made in restaurants. The skin of the box is soft, the eggplants and the meats in the middle are juicy, and the bites are so rich and delicious, and the eggboxes that are blown up at home always feel weak enough, even if they're fresh, and I've tried a lot of fried oil, and the thin spots have been tried, and it's never satisfied. It's true that today's sharing is a tuition lesson, and the formula is not the same as before, the way the teacher's frying methods are used, the blowing out of the eggplant box is really a qualitative leap, and it's soft, and the taste is finally right. This is the first time my son has said it's done again in two days. Looks like you really ate this time。