steamed buns
VicentaLakin
When I'm free, I'd like to rub my own hair, but I don't eat it. Every time it's finished, it's stored in the fridge, and for breakfast, it's fried with pretzels or fried. There's a lot of slag when you cut out the buns outside, and it's very rare to steam. Cutted slices are placed in mixed egg fluid, covered with an egg fluid, then in the pot a little fire is made to yellow on both sides, and well-fried slices are soaked, oil-efficient and delicious。