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Traditional Chinese medicine believes that raw lotus root tastes sweet and cold. It enters the heart, spleen and stomach. It has the functions of clearing away heat, promoting body fluid, cooling blood, dispersing blood stasis, nourishing spleen... ...
The wild crucian given by the fishing brother is not big. It's about the size of the palm. In addition to stewed soup, it can also be dried and fried. The fried crucian carp bones are crispy. It's good to serve porridge and wine.
Chives, ham and potato angles can be used as staple food, snacks and wine. The fried sweet potato horn is fragrant, soft and glutinous. It's full of spicy, salty and burnt flavors. When you bite it, the hot air comes out. It's full and fat. It's... ...
Crispy and delicious. Although it's mushroom, it can eat the meat taste. It's a simple wine dish. It can also be used as a snack. It's delicious.
This spicy and enchanting dry fried chrysalis is one of the classic Shandong dishes. It is nutritious and suitable for all ages. It can effectively improve the level of white blood cells in the human body, so as to improve the immune function of... ...
It's Crispy on the outside, soft and tender on the inside, hollow in the middle, grid like, not greasy, golden in color, suitable for both hot and cold. It's better to add ice cream, pour chocolate juice, or with a variety of special accessories... ...
This dish is one of the classic Han dishes. It belongs to Lu cuisine. It is composed of four balls with golden color, fragrant fragrance and lifelike shape. It means happiness, wealth, longevity and happiness. It is often used in wedding banquet... ...
Fried meatballs can be eaten directly. They can also be boiled in the soup. They can also be eaten in instant noodles. If you can't eat it, you can freeze it in the refrigerator. If you want to eat it, you can take it out and steam it again.
Carrots are nutritious and have the effect of brightening the eyes and nourishing the face. This dish is easy to make. It is very suitable for beginners.
The last time I fried the dumplings, they were all eaten by my friend. It seems that they are the dishes of my friend.
I learned this dish with Zheng Shuguo, the fourth generation descendant of Zheng Xingwen, the founder of guobaorou, when I went to the northeast to have a taste. The most traditional and authentic method was adopted. The best taste was naturally... ...
My husband likes eating..........