chinese food
Hellodies, good morning! How are you there hehehe
I really very happy for today, why? My mission is in full swing and the appropriate procedure. This time we again repeat the rotation menu 2.1 i.e. chinese cuisine and the Group I was commissioned to make tang zhon. Yuppzzz! Tang zhon to be more binding on the water and make the bread soft texture. The softness of the bread can hold it for a few days.
Here I am helping a group appetizer "okonomiyaki" which from the flour + eggs + leek and then poured the hot pan banquettes serve bove the plate flush okonomiyaki sauce plus mayonnes and final touch
I really very happy for today, why? My mission is in full swing and the appropriate procedure. This time we again repeat the rotation menu 2.1 i.e. chinese cuisine and the Group I was commissioned to make tang zhon. Yuppzzz! Tang zhon to be more binding on the water and make the bread soft texture. The softness of the bread can hold it for a few days.
Here I am helping a group appetizer "okonomiyaki" which from the flour + eggs + leek and then poured the hot pan banquettes serve bove the plate flush okonomiyaki sauce plus mayonnes and final touch
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