Drop punch the sixteenth day Japanese Fried Chicken Nuggets I have probably made many different versions of fried chicken nuggets. The potato starch used in the batter this time has a crisper texture, and the crispness lasts longer and is not easy to soften. # 温暖小家养成记 # # 亚米厨房 # # 燃烧卡路里大作战 # # 团长群BO #

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滴 打卡第十六天 日式炸鸡块 大概做过很多不同版本的炸鸡块，这次面糊用的土豆淀粉，口感酥一点 脆度能比较持久也不容易软掉。 # 温暖小家养成记 # # 亚米厨房 # # 燃烧卡路里大作战 # # 团长群BO #

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