Iced Sydney

First of all, it's ice cream and Sydney, preparation materials, ice and sugar. And the pot that is used is a platinum, and I don't know what it is, the white one on the map. Sydney ' s volume can be reduced by the number of its own population。

Practice: Sydney goes to the skin, cuts into the right piece, Sydney goes to the skin one by one, cuts one by one and cuts the other. Because Sydney goes to the skin and oxidizes it, cuts it up, drops it in the water, puts it in an appropriate amount of ice sugar, then puts it on a gas stove, starts a little fire and slows it down, then mixs it with a spoon, and then cooks it for a little while. Don't open the lid. Go on for 20 minutes. Then bring down the soup and let it cool. After the cooling, it's available for half an hour with a cooling freezer. Of course, you can freeze more than an hour, with a lid or a shampoo. And if you're in a hurry, you can make a bowl out of soup

The finished chart. Have a drink full of pear, clean your heart。

One more

Sugar oranges: Remember when I was a kid, I liked to eat candy oranges. I didn't know those additives when I was a kid. All I knew was that sour sweet is good and delicious. Now you know, it's almost impossible to buy cans. Oranges five, ice, sugar, water. First, the oranges are torn to the petals, so don't lose the white fibers on the oranges. You can break the fire。

And then it's the same way that ice cream and Sydney cooks, but it's a little bit different at the end of the day, when the fire closes, you find a fork or a cone, you pierce the orange petals and you put a lid on it for half an hour. Because the soup is warm in itself, it'll be hot for a long time after it's off. It's easier to taste and colour when it's punctured. When you cook, you don't pierce the oranges. Just mix it up. It's also cooled and cooled in the fridge. It's delicious。

One more. No added self-doing is good, not enough。