The fat content of black rice is one of the highest grains, and the potassium content is also high, which is conducive to the elimination of edema. Although the fiber content is high, black glutinous rice is also strong in viscosity, so it is no... ...
Fan Shao came back from playing at Aunt Shuli '. He repeatedly stressed how to make it delicious. I was a little unconvinced while listening. It's very simple. Your mother should do better. It's not too late. Buy back the ingredients today and m... ...
A kind of fresh water, a kind of sea water. It's so delicious....
Laoma's hoof flower is the top grade of famous Chengdu flavor food. It is made of pig's hoof as the main raw material and other condiments such as snow beans. Its appearance is flying flower, commonly known as hoof flower. It is characterized by... ...
The muffin machine is really convenient. Mix the powder + egg + milk evenly. Then pour the batter into the magical little lattice. The fragrant muffin will be born in a few minutes.
A bowl of steaming ginger wine yarn. Pour some old wine. Put on the topping. The fragrance is fragrant. Although it's the humble taste of a place, it's better than the delicacy of the world Just as people in the south of the Yangtze River like s... ...
The broth is specially left by stewed meat. In order to better solidify, if there is no ordinary hot water, it can be used for a long time.
This is one of the dishes that my mother often makes for us. It can be said that it is accompanied by our growth. Although she has left us now, this delicious dish is accompanied by us. It has a mother's taste.
Very authentic
Cordyceps flower is a kind of fungus cultivated artificially. Its sexual taste is relatively gentle, not cold and not dry. It is also rich in many proteins, amino acids and cordycepin. It has the effect of nourishing the heart, moistening the lu... ...
Meat skin can beautify. Soybeans. Ha ha. I don't know.
Dad taught me
Fragrance.
Satisfy the Chinese stomach ~
In the hearts of many people, the series of typhoon shelters seem to be the signature dishes of Cantonese teahouses. The essence of this cuisine is the unique burnt flavor of golden garlic. It is crispy but not burnt. The combination of garlic f... ...