During this time, the morning is gray, there is no rain and snow, but it is also exceptionally cold.
People who can still insist on getting up for breakfast in this kind of weather are really amazing.
Because I can't get up in the morning, every day after work, I run to the bakery to buy a meat floppy shellfish that is half the sky red.
Salty and fragrant, the bread is fluffy, the filling is sweet and delicate, bite after bite, delicious and not greasy!
Too late to make a hot breakfast to eat one, delicious and full, really convenient.
I thought about it and found it simple.
I tried it myself, it tasted so good, and I added ingredients to that!
Today I will share with you the more abundant yam meat pine seaweed shellfish method.
The filling can also be replaced by taro filling, cream filling, according to your own preferences, with crispy meat floss, simple and delicious.
The texture of the homemade is more solid, much better than the bakery!
Iron stick yam, toast slices, meat floss
Salad dressing, sugar, crumbed seaweed
Eggs, buns, dried cranberries
Peel and cut a yam into small pieces and steam for 20 minutes.
Crush the steamed yam, add 1 spoonful of sugar, 2 spoonfuls of dried cranberries and stir well.
The small bread is cut from the middle and stuffed with yam.
Brush a little salad dressing and wrap it in plenty of pork floss and crumbed seaweed.
The toast slices are pressed into two circles in a cup with a yam filling sandwiched in the middle.
Two eggs are beaten and the yam toast is wrapped in egg mixture on both sides.
Fry over low heat until golden brown on both sides for a more fragrant taste.
The filling inside can also be replaced by taro filling, cream filling, with crispy meat floss, simple and delicious, flat version of yam meat floss shellfish waiting for you to punch Oh!