Chinese Food
All Recipes
Rainbow yogurt Mousse Cake
I like to drink yoghurt, especially the yoghurt I made by myself. The milk taste is very strong, and the sweetness can be adjusted according to my own taste. When the yoghurt is ready, I start to make all kinds of baking and desserts related to ... ...
Western style sausage
GF always yells that they can't get good fresh sausage after returning to China. Even the so-called high-end supermarket can't buy it. I have an idea. I'll do it myself. Except for a little trouble. It's no big deal. So we spent some time making... ...
Cool and fire reducing grains purple potato juice
This dish is the only one I can cook. Maybe it's because I'm afraid of oil and knife. It's the only one that can be filial to my parents. It's easy to do. When my mother is cooking in the kitchen, I'll play next to her. I'm busy all day. I have ... ...
[breakfast recipe] nourishing the stomach, brightening the eyes and nourishing the eyes
Yam, spleen, stomach, digestion; medlar, nutritional tonic, rich in carotene, vitamins, calcium, iron and other essential nutrients for healthy eyes. Often drink Chinese yam, wolfberry and oatmeal porridge. Name of nourishing stomach. Good choic... ...
Tomato Apple grapefruit juice is the first choice for weight loss
The juice of choice during weight loss. Grapefruit is rich in vitamin C. the sugar content is very low. Adding an apple juice will taste much better.
Sauerkraut
It's very hot in summer. I have no appetite. Our Korean people invented kimchi. It's sour and delicious. Best in summer. It's still mom's smell.
Fake bean curd and egg soup
This steamed egg soup is delicious, tender and like tofu brain.
Making method of Tibetan cake (Tianjin traditional famous food)
Tibetan cake is a famous pastry in Tianjin. Its original name is funeral cake. This name is derogatory. According to folklore, when Emperor Zhu Yuanzhang of the Ming Dynasty set fire to the meritorious officials, they were eating this kind of ca... ...
Dried noodles with wonton sauce
Wonton noodles. There are two kinds of noodles in Malaysia: dried noodles and soup noodles. In my opinion, dried noodles have far more fans in Malaysia than soup noodles. The first thing that every Singaporean Malays must miss when they go abroa... ...
Sweet and tempting young pigeon mid autumn feast chestnut roasted pigeon
My father often says, I'd rather fly in the sky than walk on the ground. As the old saying goes, one pigeon is better than nine chickens. Since ancient times, birds are better than birds. Pigeons are also a kind of birds. But they seem to be mo... ...
Crispy chicken feet with vinegar
Invention of food
Osmanthus jelly
The pink pizza plate is so cute and adorable. It happens that there is red dragon fruit on the hand. So this colorful jelly with osmanthus flowers is produced. It complements the lovely pink of the mold. The materials needed are relatively easy ... ...
Chicken feet with vinegar
Cooking is not a problem for a cook. But it's a big problem for a picky family. It's repugnant to make marinated chicken feet, duck feet and so on. Once I went to my daughter's kindergarten to eat the chicken feet made by my husband and classmat... ...
Taro with eggplant
In the traditional cooking habits of Shanghai Benbang cuisine, the words thick oil and red sauce must be indispensable. In the age when people are familiar with braised meat like sugar and ice. When there is not enough material, a bowl of soy sa... ...
Hong Kong style pineapple bun (Cantonese pastry)
The old generation of Guangzhou people recalled one mosquito and one big crisp skin
Blueberry Cheese Mousse Cake (Video Recipe)
Rectangular mousse ring size 18 * 9 * 4cm 6-inch mold material * 1.5 times, cake height about 4cm, material * 2.2 times, cake height about 6cm.
(Video Recipe) fig coffee pound cake
7-inch mold (the cake baked from 6-inch mold will be higher. It can be converted into 2-egg formula)
Oatmeal pancakes
This is candy's first time making pasta. But it's really good. In fact, I only made one piece of cake. It's the leftover piece of pasta from today's dumplings. It's used to its best.
