Pork bun

They say the buns are delicious, not on the lid. But they want to say, "The bun is good, it's all on the lid." The buns, they're the headaches because I'm not good-looking! I've seen a lot of videos, and it's hard to find someone who's squeezing it and doing it themselves. So that's the only way to comfort yourself -- the buns are delicious, not on the lid. It's a very simple introduction today, but it's a good pork pate, a child's shoe that can't be squeezed. There's a kid's shoe saying I'm pretty, but I picked one of the prettiest. Today's buns are pure meatballs, without any other vegetables mixed. Much of the food requires meat pie, and for meat to be better eaten, not only does it have to be convoluted, but it is the infusion of raw water that matters most. In today's buns, both of them are mixed in the crumbs, not only for the taste, but also for the taste of pork. Water intruding is also skilled and must be mixed in the same direction, and never in both directions. One direction mixes, and the internals are very "eat water." Combination releases proteins through the rupture of parts of the body, strengthens the gel of the protein, and thus stimulates the body's caps. The organization is difficult to form and the amount of water consumed will be significantly reduced if both directions are to be disturbed. At the same time, it is easy to mix back and forth so that the newly formed gel protein is destroyed, the body is less sticky, the cuddle is less cuddly, the mouth is rough and not chewy。