Chinese Food
All Recipes
Korean pumpkin porridge + pumpkin popsicle
Every time I go to Hanna mountain to have barbecue, I will eat more bowls of pumpkin porridge. It's not because pumpkin porridge is free. It's really delicious. Now I have a baby. I hope he can love it. Because nutrition balance is very importan... ...
Sesame glutinous rice ball
The glutinous rice flour in my family has been bought for a long time. If I put it down again, it will break. I think there are just some good beans. It's better to make it into bean paste stuffing. Then it's put into the glutinous rice flour. I... ...
The fastest sweet dish Kwai sweet soup (cool cool down).
When I was a child, grandma would make this soup for me as soon as she got angry. At that time, it was so difficult. Now I make it by myself. It's so simple. You can do it at any time. You can eat it. You used to do it in the office. It attracte... ...
Ma Yuan
Ma Yuan. Some places are also called oil fruit .
Margarita biscuit
This biscuit is baked because of its funny shape. It's made of the formula of NN, a free dish. It's good. It's just not sweet. It's better to add some condensed milk.
White bread & Haas bread
With the success of the first random bread. Continue the journey of bread with butter and bread machine. First, start with simplicity. See a few netizens' strategies. Combine them. Try more. White bread and Haas bread. It's quite simple. If ther... ...
Whole wheat roll
Whole wheat roll, the farmhouse flour I use. The wheat flavor is pure and rich. It looks fat and cute. Take it to my son's friends. The prize oven of the food competition. It's open today. Hand in a piece of work. Recently, there are a lot of br... ...
Shuflei light cheese cake
Sweet yearning
Cherry and blueberry pudding cake & a trial report of Glanz King Kong vertical electric oven
The 6-inch pie plate mold is suitable for weight. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ. BBQ.
