1 recipe found
I didn’t take photos of the process a few days ago, but I posted it anyway. Thanks to Meishui Duoduo. Because I didn’t take photos of the process, I improved the recipe this time and took pictures of the process and posted them together. Generally speaking, the texture this time is relatively crispy and not as solid as last time. Because of the crispy pulp powder, the taste is a mixture of sweet and salty, which is a bit unclear, but I have always liked the sweet and salty taste.
