Video - Meal time
The Twins love to eat .
They are not picky eaters .
So far that is - Haha
The trick is -
1. To introduce variety of food from the age of 6 months . Stick to the same menu for 3 days and only then change . Let them accustomed to the taste . Be it Broccoli , Carrots , etc
2. Feed them when really hungry
Withhold Milk 3 hours before Food . They wouldn’t eat if their tummy is full .
3. No Sugar or Salt
Not to add additional flavours . Once a baby love the taste of sweetness he will refuse others . Many toddlers refused Milk after given Chocolate Milk or Sweetened drinks .
4. Keep it natural
Be it purée Brocolli ,Carrots or Sweet Potato let it be in its original taste . Do not confuse their taste buds .
5. Stick to Meals Routine
Babies know their Meals timing if given at the same time and will get excited about it .
6. Make Meals fun
Serving Meals to babies should be in a fun manner . You can allow Babies to play with their Finger Food for some time before serving them . But can be messy .
7. The right amount
Not too much and not too little . Small amount can leave the Baby frustrated and leave them in tantrums .
8. Encourage them
While feeding , say how tasty the Food is . Clap and kiss them when they finish their meal . This encourages babies to finish their meals each time .
9. Taste it first
Taste the food before serving to them . It will give you the experience to know what kind of food your baby loves.
10. Don’t give up
Just because the Baby doesn’t like one kind of Food doesn’t really mean he doesn’t like them . Try again the next day with different approach .
Babies should be introduced to a balanced Meal comprising of Carbs , Proteins and Vegetables. Allow plain water between feeds .
It’s best to start the above techniques from the age of 6 months .
Salam Jumaat Everyone
Love As Always
同時也有15部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,お家で簡単にできるファストフードの定番メニュー3選の絶品レシピをご紹介します! 食べ出したら止まらない2度揚げカリカリポテトに、お豆腐入りヘルシー鶏むねふわふわチキンナゲット、そしてボリューム満点“ビッグ”なバーガー! ぜひ作ってみてくださいね♪ 00:06 カリカリフライドポテト♪〜お家であの味...
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#40weekspregnant #40weeks2dayspregnant #10monthspregnant
EDD: 22 June 2021
𝙏𝙬𝙤 𝙙𝙖𝙮𝙨 𝙤𝙫𝙚𝙧𝙙𝙪𝙚 and still counting 😅
Thought I’ll just post some updates here to give u guys some sense of relieves from all the silence 🥲 So this is what it’s like if you’re planning to have your labour done here in HKL (my first time here too)…
🟠 21 𝙅𝙪𝙣𝙚 2021
10am+ 👉🏻 Got myself registered for admission
11am+ 👉🏻 Nurses performed ECG to check baby’s heart rate while waiting for bed’s availability in the ward
12pm+ 👉🏻 Was told to wait at home bcs bed might only be available after 7pm bcs currently ward is full [𝙢𝙖𝙣𝙮 “𝙥𝙖𝙣𝙙𝙚𝙢𝙞𝙘-𝙞𝙣𝙨𝙥𝙞𝙧𝙚𝙙” 𝙗𝙖𝙗𝙞𝙚𝙨 𝙢𝙖𝙙𝙚 𝙙𝙪𝙧𝙞𝙣𝙜 𝙩𝙝𝙞𝙨 𝙩𝙞𝙢𝙚 😹]
5pm+ 👉🏻 Nurse called to inform there’s finally bed available and asked to “check in” immediately
6pm+ 👉🏻 Given some orientation in the ward, was told no outside food, no visitors, different classes of beds available and where to get new linen if you’ve stained your clothes/ bed
7pm+ 👉🏻 Set up branula on my hand. Changed to hospital attire (for all pregnant mom) and settle down for the day (night)
🟠 22 𝙅𝙪𝙣𝙚 2021
👉🏻 Did a tablet induce
👉🏻 Finger Test to check dilation, only 1cm opening. It’s a bloody mess and horrifying procedure for the first time me 😅
👉🏻 Doc decided to proceed with induction using 𝙁𝙤𝙡𝙚𝙮 𝘽𝙪𝙡𝙗 (to insert balloon) - another similar Finger Test procedure 🥵 This will help to ripen / soften the cervix and dilate better. Will leave it for 12 hours, in the meantime I’ll do some walking in the room
👉🏻 Had my first contraction. It started from the lower abdomen and the pain was excruciating. I tried to hold it by doing some deep breath but damn, it didn’t last me long enough. I end up telling the nurse I need some pain relief
👉🏻 I was given a jab on my butt and the pain subside, I fell into deep sleep till the next morning (𝙩𝙝𝙖𝙩 𝙬𝙖𝙨 𝙥𝙧𝙤𝙗𝙖𝙗𝙡𝙮 𝙩𝙝𝙚 𝙗𝙚𝙨𝙩 𝙨𝙡𝙚𝙚𝙥 𝙄 𝙚𝙫𝙚𝙧 𝙝𝙖𝙙 𝙨𝙞𝙣𝙘𝙚 𝙄 𝙜𝙤𝙩 𝙥𝙧𝙚𝙜𝙣𝙖𝙣𝙩🤣)
👉🏻 Bloody discharge is normal after that
🟠 23 𝙅𝙪𝙣𝙚 2021
👉🏻 Woke up still feeling a lil bit drowsy. And it’s 4cm dilation now, but the opening didn’t improve further, it stayed the same throughout the day, so I was not allowed to proceed with labour yet
👉🏻 Decided to continue with more walking in the room
👉🏻 Doc removed the balloon 12 hours later from the first insert
👉🏻 No further contraction throughout the day, maybe there is (based on ECG reading) but it’s very mild and bearable
👉🏻 Bloody discharge still continue, constant changing of linen and “sarong” to keep my space clean and comfortable 😂
🟠 24 𝙅𝙪𝙣𝙚 2021
5am+ 👉🏻 Showered. Washed my hair. Was reluctant at first bcs there’s no hot water and the water was as cold as ice! But I can’t withstand my messy and oily hair anymore. Now feeling clean, fresh and good 🥰
6am+ 👉🏻 Doc came to check. Another finger test! 𝘽𝙮 𝙣𝙤𝙬, 𝙄’𝙢 𝙪𝙨𝙚𝙙 𝙩𝙤 𝙞𝙩 𝙖𝙡𝙧𝙚𝙖𝙙𝙮, 𝙟𝙪𝙨𝙩 𝙝𝙖𝙫𝙚 𝙩𝙤 𝙗𝙞𝙩𝙚 𝙢𝙮 𝙩𝙚𝙚𝙩𝙝 𝙬𝙝𝙚𝙣𝙚𝙫𝙚𝙧 𝙩𝙝𝙚𝙮 𝙙𝙤 𝙞𝙩 🤯 No improvement. Dilation is still at 4cm. They’ll check again 6 hours later 😮💨
🤰🏻 𝙄𝙩’𝙨 𝙗𝙚𝙚𝙣 4 𝙙𝙖𝙮𝙨 𝙞𝙣 𝙩𝙝𝙚 𝙝𝙤𝙨𝙥𝙞𝙩𝙖𝙡, 𝙙𝙞𝙙𝙣’𝙩 𝙚𝙭𝙥𝙚𝙘𝙩 𝙢𝙮 𝙨𝙩𝙖𝙮 𝙩𝙤 𝙗𝙚 𝙩𝙝𝙞𝙨 𝙡𝙤𝙣𝙜 𝙗𝙘𝙨 𝙄 𝙩𝙝𝙤𝙪𝙜𝙝𝙩 𝙄 𝙬𝙖𝙨 𝙩𝙤𝙡𝙙 𝙣𝙤 𝙢𝙖𝙩𝙩𝙚𝙧 𝙬𝙝𝙖𝙩 𝙄 𝙢𝙪𝙨𝙩 𝙜𝙞𝙫𝙚 𝙗𝙞𝙧𝙩𝙝 𝙤𝙣 22 𝙅𝙪𝙣𝙚 2021, 𝙘𝙖𝙣𝙣𝙤𝙩 𝙚𝙭𝙘𝙚𝙚𝙙 😵💫 𝘽𝙪𝙩 𝙙𝙤𝙘 𝙠𝙣𝙤𝙬𝙨 𝙗𝙚𝙨𝙩 𝙡𝙖𝙝.. 𝙄’𝙢 𝙟𝙪𝙨𝙩 𝙙𝙚𝙖𝙙 𝙗𝙤𝙧𝙚𝙙 𝙝𝙚𝙧𝙚.. 𝙀𝙫𝙚𝙣 𝙩𝙝𝙚 𝙥𝙖𝙩𝙞𝙚𝙣𝙩 𝙣𝙚𝙭𝙩 𝙩𝙤 𝙢𝙚 𝙖𝙡𝙧 𝙜𝙤𝙩 𝙙𝙞𝙨𝙘𝙝𝙖𝙧𝙜𝙚𝙙 𝙡𝙖𝙨𝙩 𝙣𝙞𝙜𝙝𝙩. 𝙉𝙤𝙬 𝙄’𝙢 𝙖𝙡𝙡 𝙖𝙡𝙤𝙣𝙚 𝙞𝙣 𝙩𝙝𝙞𝙨 𝙘𝙤𝙡𝙙 24/7 𝘼𝘾 𝙧𝙤𝙤𝙢…
🌈 Overall experience was quite pleasant here. The two - bedded AC room, the quieter environment due to Covid, the close monitoring of medical team towards pregnant mothers (performing ECG & BP every few hours).. Couldn’t ask for more lah for a GH standard 💯
The only thing I wished I could have now is better food, at least 𝙝𝙤𝙩 𝙖𝙣𝙙 𝙗𝙞𝙜𝙜𝙚𝙧 𝙥𝙤𝙧𝙩𝙞𝙤𝙣 𝙖𝙣𝙙 𝙖 𝙜𝙤𝙤𝙙 𝙘𝙤𝙢𝙥𝙖𝙣𝙞𝙤𝙣! But I know this is not possible, that’s why I said it’s a wish! 😂 Trust me, the food portion here is too little, can only last me a good 2 hours! I’m already craving for more meat 😆
☀️ Today is another brand new day to restart. Let’s hope labour can happen soon so I can go home to my family ❤️
#pregnancyjourney #jennslifeaftercancer #spreadlovecreatehope #babydiverinthemaking #cancersurvivor #ovariancancer #stage3
what is finger food 在 CheckCheckCin Facebook 的最讚貼文
【鼻敏感之苦】經常掛着兩行鼻涕的小朋友
⭐小朋友都不喜歡中藥材味道
⭐推拿刺激穴位增強小朋友體質
#星期三CheckCheckMail
小兒推拿紓緩鼻敏感
李太:「兒子自小就有鼻敏感,他很怕吃藥或喝中藥,有甚麼可以做呢?」
CheckCheckCin:中醫理論認為小朋友「臟腑嬌嫩,形氣未充」,即器官還未發育完善,尤其肺、脾、腎三個臟腑較為虛弱的話,就容易患上鼻敏感。天氣一轉小朋友的鼻敏感便容易發作,要避開致敏源,避免生冷及寒涼食物,亦可按揉迎香穴紓緩噴嚏及鼻水等症狀。平日父母可以替兒子進行穴位推拿,尤其適合0-6歲小兒,每日一次,五日為一個療程,不妨在睡前作為親子活動進行。
補脾經100下
位置:位於拇指的指紋面。
手法:操作者以拇指指腹順時針方向旋轉推動。
推肺經100下
位置:無名指末端指紋面。
手法:操作者以拇指指腹順時針方向旋轉推動。
推腎經100下
位置:小指末端指紋面。
手法:操作者以拇指指腹順時針方向旋轉推動。
敏感發作急救穴位:迎香穴
功效:驅風、通鼻竅及止涕,紓緩急性鼻敏感發作時的痕癢、鼻塞、鼻水及噴嚏。
位置:鼻翼外緣中點旁
方法:用陰力打圈按壓約1至2分鐘
留言或按讚👍🏻支持一下我們吧!❤️ 歡迎 Follow 我們獲得更多養生資訊。
Chinese massage to relieve children’s nasal allergies
“My son has suffered from nasal allergies ever since you was young, and he’s afraid of eating Chinese medicines. What can I do?”
CheckCheckCin: According to Chinese Medicine theories, children’s internal organs are still tender and not completely developed. Those who have weak lungs, spleen, and kidneys may be prone to nasal allergies.
The moment the weather changes, these children would develop an allergic reaction, so remember to stay away from allergens and avoid eating raw and cold food.
On the other hand, you can massage the ‘Yin Xiang’ acupoint to relieve sneezing and a runny nose. Parents can also massage their children’s acupoints once a day for five days in a row, and it is especially helpful for children aged between 0 and 6. Consider giving your children a massage before sleep to strengthen family bonds.
The ‘bu pi jing’ spot 100 times
Location: tip of finger print of the thumb
Method: massage the spot in a clockwise circular motion with your thumb
The ‘tui fei jing’ spot 100 times
Location: tip of the finger print of the ring finger
Method: massage the spot in a clockwise circular motion with your thumb
The ‘tui shen jing’ spot 100 times
Location: the fingerprint of the little finger
Method: massage the spot in a clockwise circular motion with your thumb
First aid for allergy outbreak: Ying Xiang Point
Effects: expels wind, clears stuffed nose and stops runny nose. Relieves symptoms associated with nasal allergies such as itchy nose, stuffed and runny nose, sneezing.
Location: at the level of the midpoint of the lateral part of the nasal wing
Method: gently press on it and also rotate around in small circles for 1-2 minutes each time.
Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.
#男 #女 #我狀態OK
what is finger food 在 Tasty Japan Youtube 的最佳貼文
お家で簡単にできるファストフードの定番メニュー3選の絶品レシピをご紹介します!
食べ出したら止まらない2度揚げカリカリポテトに、お豆腐入りヘルシー鶏むねふわふわチキンナゲット、そしてボリューム満点“ビッグ”なバーガー!
ぜひ作ってみてくださいね♪
00:06 カリカリフライドポテト♪〜お家であの味を♪〜
01:00 鶏むね肉でふわふわチキンナゲット〜お弁当にも♪〜
2:17 あのビッグなバーガーをお家で作ろう!
カリカリフライドポテト
2人分
材料:
じゃがいも(大) 2個
薄力粉 大さじ1
片栗粉 大さじ1
サラダ油 適量
塩 適量
作り方:
1.じゃがいもは皮をむいて5mm角の細切りにし、30分ほど水にさらす。
2.ザルに上げ、キッチンペーパーで水気をよく拭き取り、薄力粉と片栗粉をまぶす。
3.フライパンに(2)を入れ、かぶるくらいまでサラダ油を注ぎ入れて中火にかけ、160℃まで温度を上げて3分ほど揚げる。(温度を上げている最中はなるべく触らず、軽く混ぜる程度にする。)
4.こんがり色付いて浮き上がってきたら、油をよく切り、一旦取り出す。
5.油を強火にかけて温度を200℃に上げ、(4)を戻し入れて2分ほど揚げる。
6.油をよく切って取り出し、熱いうちに塩を振ったら、完成!
鶏むね肉でふわふわチキンナゲット
2人分
材料:
鶏むね肉(皮なし) 1枚(300g)
木綿豆腐(水切りしておく) 100g
卵 1個
(A)片栗粉 大さじ3
(A)マヨネーズ 大さじ2
(A)おろしにんにく 小さじ1/2
(A)塩 小さじ1/3
(A)コショウ 少々
サラダ油 適量
ケチャップ 適量
マスタード 適量
作り方:
1.鶏むね肉は包丁で叩いてミンチ状にする。
2.ボウルに(1)、木綿豆腐を入れ、手でぎゅっとつぶしながら粘りが出るまでよく混ぜる。
3.卵、(A)の調味料を入れ、よく混ぜ合わせる。
4.フライパンにサラダ油を2〜3cmの高さまで入れて中火にかける。
5.(3)をスプーンですくって成形し、(4)のフライパンに入れて両面きつね色になるまで揚げる。
6.お好みでケチャップやマスタードを添えたら、完成!
あのビッグなバーガーをお家で作ろう!
1個分
材料
牛ひき肉 225g
塩 ひとつまみ
こしょう ひとつまみ
バンズ 1 ½個(3スライス)
チェダースライスチーズ 1枚
バーガーソース
マヨネーズ 120g
キュウリのピクルス(サイの目)
ホワイトビネガー 小さじ1
マスタード 小さじ1
ガーリックパウダー 小さじ1
オニオンパウダー 小さじ1
パプリカパウダー 小さじ1
ホワイトペッパー 小さじ½
サラダ
玉ねぎ(細かくサイの目に切る)
レタス(細かく千切り)
キュウリのピクルス(薄くスライス)
作り方
1.牛ひき肉の半量をボール状に丸め、指の厚さになるように潰して、手のひらよりも大きなサイズのパティを作る。残りの半量も同様にして、2枚パティを作る。
2.パティに塩こしょうを振って、片面2分半ずつ焼く。パティの1枚にスライスチーズを乗せる。
3.バーガー用のバンズを、中火にかけたフライパンで、片面がきつね色になるまで焼く。
4.ソース用の材料を全て混ぜ合わせておいておく。
5.さぁ、組み立てましょう!(4)のバーガーソースをバンズに塗り、刻んだ玉ねぎ、細切りにしたレタスを散らし、チーズを乗せた方のパティを乗せ、パンで挟む。
6.さらにもう1度、バーガーソースを塗り、玉ねぎ、レタス、そしてスライスしたピクルスを挟み、最後にバンズの上の部分を乗せたら完成!
Here is what you'll need!
---
Crispy french fries (just like the famous fast food restaurant...)
Servings: 2
INGREDIENTS
2 potatoes
1 tablespoon soft flour
1 tablespoon potato starch
Some vegetable oil
Some salt
PREPARATION
1. Peel potatoes and slice into 5mm strings. Leave them in water for 30 mins.
2. Drain water and pat potato strings with paper towels to dry. Coat with soft flour and potato starch.
3. Put potatoes (2) in a pan and pour vegetable oil till it coves all potatoes. Turn the heat to 160℃ and fry for 3 minutes. (Don't stir/touch too much while heating up)
4. When potatoes are changing its color to brown, remove and let oil drain.
5. Turn the heat up to 200℃, and put back potatoes to fry for 2 more minutes.
6. Remove potatoes and drain oil well. Season with salt when still hot!
7. Enjoy!
=========================
Chicken Nuggets
INGREDIENTS
Chicken breast (without skin) 1 (300g)
100g cotton tofu (drained)
1 egg
(A) 3 tablespoons potato starch
(A) 2 tablespoons mayonnaise
(A) 1/2 teaspoon grated garlic
(A) 1/3 teaspoon salt
(A) Pepper a little
Salad oil
Ketchup
Mustard
PREPARATION
1. Beat chicken breast with a knife to make it mince.
2. Put the tofu into the bowl (1) and mix well until it becomes sticky.
3. Add eggs and seasoning (A) and mix well.
4. Put the salad oil in a frying pan to a height of 2-3cm and put it on medium heat.
5. Scoop (3) with a spoon, place in the frying pan of (4) and fry until golden brown on both sides.
6. Add ketchup or mustard as you like and you're done!
7.Enjoy!
=========================
Homemade Big Massive Burger
Ingredients
for 1 burger
½ lb ground beef (225 g)
1 pinch salt
1 pinch pepper
1 ½ burger buns
1 slice american cheese, sliced
BURGER SAUCE
½ cup mayonnaise (120 g)
1 gherkin, diced
1 teaspoon white vinegar
1 teaspoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon white pepper
SALADS
onion, finely diced
lettuce, finely shredded
1 gherkin, thinly sliced
Preparation
Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
Mix all the sauce ingredients and set aside.
Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
Dig in and get lovin’ it!
Nutrition Calories: 1774 Fat: 131 grams Carbs: 69 grams Fiber: 7 grams Sugars: 17 grams Protein: 74 grams
Enjoy!
---
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what is finger food 在 Tasty Japan Youtube 的最佳貼文
アルミホイルを開く時はいつもドキドキ…
洋食屋さんの定番料理、包み焼きハンバーグをご家庭でも楽しみませんか?
とろ〜りチーズがたまらない♪ ぜひ作ってみてくださいね!
包み焼きチーズハンバーグ
2人分
材料:
■ハンバーグ
合挽き肉 250g
玉ねぎ(みじん切り) 1/2個
卵 1個
パン粉 大さじ3
牛乳 大さじ1
ナツメグ 小さじ1/2
塩 小さじ1/2
コショウ 少々
■きのこデミグラスソース
しめじ 100g
ケチャップ 大さじ3
ウスターソース 大さじ3
赤ワイン 大さじ2
砂糖 小さじ1
バター 10g
スライスチーズ(とろけるタイプ) 2枚
ブロッコリー(小房) 適量
にんじん(輪切り) 適量
パセリ(みじん切り) 適量
作り方:
1. ハンバーグを作る。フライパンにサラダ油(小さじ1・分量外)を引いて中火で熱し、玉ねぎを加えて炒める。玉ねぎがしんなりして透き通ったらバットなどに取り出して冷ます。パン粉は牛乳に浸してふやかしておく。
2. ボウルに合挽き肉、塩、コショウを入れて、粘り気が出るまでよく練り混ぜる。
3. (1)、卵、ナツメグを加えてさらにこね、2等分する。両手でキャッチボールをするようにして空気を抜き、楕円形に成形する。
4. フライパンにサラダ油(大さじ1・分量外)を引いて中火で熱し、中央にくぼみを作った(3) を並べて焼く。焼き色が付いたらうら返し、蓋をしめて5分ほど蒸し焼きにする。ふっくらとしたらバットなどに取り出す。
5. そのままのフライパンにバターを入れて火にかけ、しめじを加えて炒める。しんなりしたら、ケチャップ、ウスターソース、赤ワイン、砂糖を加えて、とろみが着くまで中火で煮詰める。
6. アルミホイルを広げて(4)をのせ、(5)をかける。スライスチーズをのせて、空気が入らないようにしっかりと包んだら、200℃のトースターで10~15分焼く。
7. アルミホイルを開いてパセリを散らし、茹でたブロッコリーとにんじんを添えたら、完成!
===
Here is what you'll need!
---
Grilled Japanese meatballs with cheese
Servings:2
INGREDIENTS
■Meatballs
250grams ground beef & pork
1/2 onion (chopped)
1 egg
3 tablespoons panko breadcrumbs
1 tablespoon milk
1/2 teaspoon nutmeg
1/2 teaspoon salt
A pinch of pepper
■Demi-glace sauce with mushrooms
100grams shimeji mushroom
3 tablespoons ketchup
3 tablespoons worcestershire sauce
2 tablespoons red wine
1 teaspoon sugar
10grams butter
2 cheese slices
Some broccoli
Some carrot (sliced)
Some parsley (chopped)
PREPARATION
1. To make meatballs, heat 1 teaspoon of vegetable oil in a pan over medium heat, add onion to stir until it soften. Transfer onion to a plate and cool. Soak panko breadcrumbs in milk.
2. Mix ground beef & pork, salt, and pepper in a bowl until combined.
3. Add sautéed onion, milk-soaked panko breadcrumbs (1), egg and nutmeg, then knead well. Form two big meatballs. Make sure you toss the meatballs to release air and finger-dent in the middle (so it won't explode).
4. Heat 1 tablespoon of vegetable oil over medium heat and grill meatballs. Turn them when they are golden, bake for 5 minutes with lid, then take them out.
5. Put butter and shimeji mushrooms into the same pan to stir. Once its soften, add ketchup, worcestershire sauce, red wine and sugar to simmer over medium heat until thicken.
6. Place meatballs (4) on a foil and spoon sauce (5) over them. Put cheese slices on top, wrap them tight. Bake 10 to 15 minutes in a toaster oven (200℃).
7. Open the foil-wrap, sprinkle parsley and place boiled broccolis and carrots on the side.
8. Enjoy!
---
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what is finger food 在 Keikei Chang Youtube 的最佳解答
Tomyam Moi, Laksa Moi或许你听过了,但是Kimchi Moi你听过吗?
哈哈哈~ 自家自创的泡菜海鲜粥,听到的那一刻你肯定会“yerrr~“
但是吃进嘴里的时候,那个感觉是完全消失~
别怀疑也别一脸嫌弃,这个味道真的绝了!试一试你就知道啦~
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