After working in Beijing all year round, I can only go home to enjoy the taste of my hometown. This year, I asked my mother to mail me some excellent pork chops. I made one at home at the weekend. Haha. It's still that flavor ~-
I learned from my monitor. Today, the monitor is not at home. I have enough to eat and clothe myself.
It's super delicious. It's crispy. It's instant at the entrance. It's full of milk fragrance. It's absolutely not boring. Guys. Do it. ^_^
It's a delicious dish. It takes time. But the nutrition should be very rich. Finally, add some really authentic flavor. Seasoning with fresh June soy sauce with strong and clean color. -
I love meat jelly very much, because I like it's elastic, smooth and q-shaped. I also love its full collagen. I don't dare to buy what I sell outside. I'm afraid that I can't make up collagen and eat many unsanitary ingredients. But the most imp... ...
This is a very delicious hand torn bread. I sprinkled cranberry and almond slices on it when baking. I feel the color is very beautiful. I love this kind of hollow mold to make bread. It feels more even. The mold in the picture is the 8-inch hol... ...
In winter, it's time to eat a lot of meat
This native chicken was sent by a good friend. I wanted to make bread chicken all the time, but I really didn't have time. It's also a good choice. As soon as it came out of the oven and took a good picture, my young master and I started to eat ... ...
A wonderful Chinese New Year's dish. I wish you all good health and good fortune in the new year. -
Delicious braised spareribs. Eat a lot every time ~ -
Some home-made dishes seem ordinary, but they contain the most profound understanding and aftertaste of home. Everyone's memories of home are not the same. The taste of home in memory is also different. But no matter it's thick oil and red sauce... ...
The original party comes from Mr. yuanzhuzhu.
Today's ribs are very tasty. The color is also in place. So I couldn't help it as soon as I got out of the pot. I picked two very agreeable ribs. I nibbled my teeth to keep the fragrance ~ ~ of course, someone wasn't free. He ladled the rest of ... ...
Every year when filling sausage, there will be a lot of meat skin. I don't know how to deal with it for a while. Fortunately, I gave it to others. Recently, I saw a lot of prescriptions about making frozen meat skin on the bean and fruit. Today,... ...
[rosemary food] in terms of cuisine, if Sichuan food is national food, then in terms of taste, braised pork is national food. Back then, when there were only two flavors of instant noodles, there was only one braised in brown sauce and three del... ...
It's a force
I can cook the bottom of hot pot without sticking.