breakfast recipes
VicentaLakin
The black mimeso that I brought with me today, which is the appearance of the European bag, the softness of the Japanese bread and the amount of sugar and salt oil, has become unique because of the oil soaked tuna. It's hot for this bread, less oil, less sugar, soft in the body, thick in the smell of rice, two days in the oven. Tunas are deep-sea fish, rich in meat and nutrients, made into canned canned cans for long-term preservation, and added to bread, which is delicious and nutritious. I designed the pattern outside of Solo, drawing the pattern based on the size of the bread, then cutting the outline along the inside side of the pattern with scissors. This makes the flat black rice bread vivid. It's a pity I didn't hold it steady. The bread fell on the table and the pattern was plattered. Look, whatever it is, it's not perfect, it's always a bit of a pity, so it'll get people to do it next time, and it's probably an incentive
