Bear Chubby, they also find it appetizing.

Jian Yan was satisfied when he heard this, and said to Daddy Rabbit, "Dad, the ingredients for making flower cakes are found in dumplings, will you pinch them in the future?" ”

"Don't pinch it!" It's delicious, and he can give up his hobby of kneading dumplings.

Anyway, he has his own hair, the same rua, but he can't pinch it.

The next time the paws itched, he went to pinch the bear's claws or their paws.

In addition to the rough spots, the claw feeling is actually fine.

So, the dumplings were freed.

I don't do much flower cake, mainly for the first time, and I don't dare to make too much, for fear that I will waste the ingredients.

But in addition to the flower cake and the original pot of soup, she also made a pot of fat beef rice with the stems of a glowing plant, along with beef.

In the gold-painted bone china plate, the crystal clear rice that is buckled into a circle is covered with a layer of light brown fat cow.

The fat cow and the rice are both hot, and in the rising heat, the pieces of fat cow are rolled up into a beautiful shape, and the glowing plant stems that exude a strange fragrance are stir-fried, and the oil flowers are shining on them, and with a little chopped seaweed and a few black sesame seeds, it looks fragrant and tender.

It makes you want to dig a big gulp with a spoon and feed it into your mouth to enjoy the full and full texture and taste.

Next to the rice, there is a heart-shaped soft-boiled omelette.

The semi-liquid egg yolk moved like water when the spoon touched it slightly, as if it was about to flow out of the snow-white and tender egg white in the next second.

Fat cows and stems are plentiful, and the floor is very thick.

If you go down with a spoonful, you basically can't dig up rice, and the only thing you can dig is fat cows and stems.

A fat cow that has not been stir-fried with onions is a fat cow without a soul.

Unfortunately, the canteen ran out of onions today.

However, the stems of the luminous plant make the perfect stand-in for the onion.

The stems, which are not inferior to the fragrance of the onion stir-fried, also have an attractive fragrance, which is more domineering and appetizing than the fragrance of the onion.

The fat cow that absorbs the peculiar aroma of the stem, while being tender and salty, is also extremely chewy, the teeth chew down, and the delicious and delicious gravy will rush to overflow, flowing between the teeth, and filling the entire mouth.

Fat cattle should be delicious while they are hot, preferably the kind that is scalding, and it is said that eating too hot food is unhealthy, but compared with deliciousness, health seems so insignificant.

The hot fat cow rolls down the belly, and the breath exhaled carries the fragrance of fat cow.

It's easy to imagine how these fat cows have been stir-fried in piping hot oil, from the initial crimson to an alluring burnt brown.

Fat Cow Fat Cow, as the name suggests, is more fat and less meat.

Under the stir-fry of the high heat, the fat of the fat cow is boiled out at a high oil temperature, and the fat cow without the fat becomes a thin, delicious and delicious fat cow rolled up.

Another bite of plant stems, powdery, glutinous, soft, and with a peculiar fragrance, one bite can make people eat beautifully!

Crushed seaweed and black sesame seeds, as garnishes, although the taste is not as tender and salty as the fat cow, the powder and glutinous texture of the stems are matched with the two, and the taste is the ultimate enjoyment.

Finally, it's a soft-hearted omelette!

The round and plump tender soft-hearted omelette is gently pressed with a spoon and the soft touch hits.

Then, the edge of the snow-white egg white, which had been cut open by a cold and hard spoon and connected to the heart, and the golden thick semi-liquid egg yolk gushed out like magma, slowly flowing on the fat cow, the stem, and the rice.