Bean ice cream VicentaLakin The high potassium content of the beans, which is frequently eaten in the summer, can help to compensate for the loss of potassium due to excessive sweating, thereby alleviating the fatigue and decline in appetite caused by the loss of potassium. I admit that there's a preference for beans, and it's the second time that they've been made, first handmade, and this time made with an ice cream machine, which is much softer than handmade. The last cuisine prize, egg rolls, is now paid for
Strawberry ice cream VicentaLakin Strawberries are so strong, they're delicious, they're absolutely pure strawberries
Blueberry yogurt VicentaLakin Blueberry fruit is thin, sweet, sweet and fragrance, high amino acid, high zinc, high iron, high copper, high vitamin fruit, thick yoghurt, different kind of fresh yoghurt, and wonderful taste in your mouth
Vanilla ice cream VicentaLakin The rich vanilla ice cream with the venomous chocolate sauce, with peanut particles, gives you a frightful feeling while you taste it。
Porridge VicentaLakin Primary material: milligram 50 grams: liquoise 15 grams: honey accretion detailed steps [indicated rice honey porridge]: the practice of washing rice and lily in the pot, adding water to the pot, boiling to the hotness of the rice, participating in honey moistures, making a pot; characteristics: sweetness, hot spicy, a little fragrance ~ efficacy: white skin, diluting poxes, removing humidity from the body ~
Frozen cheese VicentaLakin It's a flash of light, pure grape consumption. The initial thinking was adjusted while producing, and the final outcome was more satisfactory. There's no sugar in the formula, because yogurt is sweet, grapes are sweet, cakes are sweet, and the final result is perfect for my unique taste。
Ice cream rice VicentaLakin It's really hard to buy a lot of money in Zong Wu, a town by the sea, and some small people, who know the lot, but they're kind of slender. It's a bit longer because it's a little more rice. Ha ha。
Convert syrup VicentaLakin Sugar is produced with water and acid until a certain time and suitable temperature is cooled. The syrup can be preserved for long periods of time without crystallization, most of which is used in medium-sized lunar pies, sachema and various alternative sugar products. Conversion syrup contains abundant sugar and is an essential ingredient for cake. (Knowledge points from 100 degrees)
