Chinese croquettes

Sometimes I'm happy to be born in this age of technology, where powerful small household electricity makes life easier, not only free hands but also brain. Let's just say this little soybean machine has a lot of power, and it's a lot of tricks. Today's croquettes replace milk and butter with pure Chinese soybean. They're more Chinese than Chinese. The muffled soybean soy sauce with the multi-heavy soya soy function of a nine-yang soybean machine is thick, and the soybean slag is thin, unfiltered, and all the nutrients in the soybean are preserved. The crêpe is a much thinner, wheat-based and windy meal in many corners of Europe and the world. It is made of two sides of a coliconut dish (a special heater without a side) or a pan, which can be used as a base for desserts, and can also be a good-looking meal. The most common components include flour, eggs, cow ' s milk, cream, and a handful of salt, which is mainly of two tastes, with sweet crepes using wheat powder, while salted croquettes are made of wheat or rye. According to local cultural workers, today it is interesting to assume that the main source of this food is the Brittany region, which, according to the French language: Bretagne, originates in the north-west of France, because the soil is poor and the growth of wheat is quite unfavourable, and in order to survive, it will be made into pancakes with other foods, which will traditionally be cooked with cider. The origin and legend of the crepes is derived from Brittany, France, and Brittany is an island-based city. Apart from the delicious seafood produced by the land, Brittany's most distinctive feature is the crepes, both in and out of the ocean. The crepes are said to be the life-saving food of Brittany residents, because Brittany is a rock town, almost barren and barren, and in one year there was no food on a famine island, and the Brittanys had to take out the flour stored in the cellars and bake them into thin pancakes, which then became the main local food and now the most representative food for Brittany. The traditional way in which the crib cakes are made is to heat first on a potion-made large disk with firewood, to pour flour into the plate, to make thinly fragranceed croquettes, and then to improve the cooking equipment, to switch to iron-made balconies, in modern times, with ready-made croquets and special croquettes. Now there are traditional customs and celebrations in Brittany, and the French have designated February 2 as the "Creas Day". Every year, during the 2 February celebrations, people in the streets, taverns or restaurants take on the chorus, sing, dance and celebrate the harvest with joy, as if it were a festivities ceremony of the Fretinian year, making Brittany more local and mysterious. This very civilian snack, in the streets of the ancient town of Dinan in Brittany, you can see the croissant shop, and every midday there is a large crowd of people pouring into the small store of space, with the thick smell of cream。