bao bun recipe

Three packs of meat

Three packs of meat

VicentaLakin

It's ugly to ignore a bun first. When I was a kid, my grandma always encouraged me to say, "The buns aren't on the cheek." That's why my bag always looked ugly. When she was a kid every year after she had killed the pig and finished the pig oil at the end of the year, Grandma used the slag to put in a few vegetables and tofu eggs, and steamed a few slag buns. It's my favorite bun, no one. Now we're having trouble getting the slag. I used some plum to chop it up and fry it instead. It's delicious! My grandma is 81 years old, and she's a hard-body, and she makes her own congee or noodles every once in a while. I can't do all that. I came home last year, and I steamed 100 or so three-skids before I went back to Beijing, and I stayed in the freezer. The 100 buns that steamed on the same day were meant for the old lady so she couldn't afford to cook, and they ate more than 50 people that day. Most of my relatives lived on a street and smelled like they smelled
Squeeze meat buns

Squeeze meat buns

VicentaLakin

In the past, soybean milk used to be shared with slags, and this time a different diet, separating soybean and soybean slags, bean soybean slags for bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean beams, and before, a little black dot with stars in the face, but it's still acceptable, at least from a nutritional point of view. The buns are based on the usual brand of fresh meat, with fresh, fresh, fresh, saliva, which adds to the taste level, which is delicious, home-grown and not popular。