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... nts of the heat. Anyway, with less than so many years of experience, it is not very good.
Of course, there are still a lot of people who can make it. As for whether the egg surface can be smooth and unbroken, the texture is very fresh and tender.
To remove the yolk in the egg, it should be poured out when the egg is still raw, quickly add other ingredients of the same weight to it, and then pour it back into the eggshell. The egg must be intact.
Less than smelling a familiar ...
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