Egg yolk

Kuo-Nang, I've become a small microcosm of my life. If the memory of the brain returns to the picture now, you'll find that the same thing is repeated in a fixed film -- the stubble, and it must be the egg yolk. I ate warm hands in the middle of the streets with hot yogurts; on a summer school full of flowers, with stubbles and a book in English on the back of the river; in the times of the slump, under a warm yellow light, on a bicycle, with a smoke through a tall tree, the car basket must still be empty; and in the winter, I waited happily for an aunt who sold the stubble to give her a skin-skinned bag, while there was an empty chat. I'm not only a snack, but a staple. And yogurt is the best thing in a sling. I don't know how much yogurt I ate, but when I get a chance to pass through Ka Xing, I buy a big push. Tastes good. But the fragrance of a vacuum wrapper in a supermarket tastes so bad that it tastes dry that it is often difficult to cook, like raw food. I'd like to see her once in a while at the food festival. According to my years of experience, the twigs must be fresh, the fresher the better. A lot of yogurt in the south is soy sauce, because rice is mixed with soy sauce. It tastes good, but it's not pretty enough. So I just improved it a little bit, and I added a proper amount of oil and salt to the soaked rice, just as good as it tasted. People who don't like soy sauce should love it more, and soy sauce can actually cover up a lot of smell. It's more fragrance. Five flowers to choose the kind that is a little more fat, and boiled fragrances, a sip, a sip of yolk, the entrance. If you pack it yourself, you can pack it up, boil it and put it in the freezer, and cook it again, and it tastes good. For breakfast, eat a pitcher, have some congee or milk, and have some fruit, and in the morning, full of energy。