The difference between the way of cooking wheat and baozi is not big. The difference is that there is no need to ferment the dough without kneading the pattern. So it's easier to cook wheat. This time, it's the southern version of nuomi Shaomai.... ...
The donkey meat on the ground is in Cangzhou, Hebei Province. The donkey meat fire in Hejian is loud. I'm not Cangzhou Hejian, but I'm in Cangzhou. So my love for the donkey meat fire is still full. At home, there's a whole piece of finished don... ...
It's easy. Children love to eat.
The nutritional components of streaky pork 1 streaky pork contains high-quality protein, dietary fiber, fat, cholesterol, thiamine, vitamin B2, niacin, vitamin C, vitamin E, vitamin A, carotene, potassium, phosphorus, calcium, sodium, selenium, ... ...
Eggplant is one of the most popular dishes in our family. Today I bring you a braised eggplant. It's totally different from the previous way. And the production method is also very simple. Eggplant is soft, waxy, salty and fresh. Pour the thick ... ...
Delicious mushroom with salty sauce.
Stewed pork ribs are almost made at home. If you want to make this dish red and bright, you need to stir fry sugar. But once the stir fry sugar color is not well controlled, it's easy to paste the pot ~ today we don't stir fry sugar color. We us... ...
If you don't go out, you can also eat delicious roast wheat -
I have a pasta loving dad who has developed my cooking skills.
Hollow bun needs some technology. It's hard to succeed without basic Xiaobai. But this recipe is super simple. As long as you can understand the words, you can make it. The recipe comes from sugar bean mm. I changed the dosage to suit my family,... ...
I want to do it suddenly. I want to do it for the first time. I want to do it for my father later.
Eggplant is a very popular home dish. How to cook it well? Come and learn from me. It's very simple.
Home cooked Braised Tofu for everyone
I have been living in the room for a long time. I'm bored. I've raised the idea of barbecue. Then I'll hold it. After baking, I'll eat it immediately, and its fragrance will linger between my lips and teeth. The aftertaste will be endless.