In the late autumn season, when we start to make pickles, the vegetables used to make pickles are nothing more than cabbage, radish, cabbage, etc. pickles are basically spicy. Most of them are famous Korean pickles. This year, we changed to non ... ...
The sauce of golden pickle can be used to make many kinds of vegetables. The vegetables that are suitable for eating raw can be used. The last white radish. The cabbage that we made this time. We call it big cabbage. It's a very cheap common dis... ...
Green beans are nutritious. However, they must be cooked before cooking. When they are not cooked, they will be poisoned. Therefore, when buying back green beans, they are always cooked carefully. Sometimes they are boiled with water and then fr... ...
Pork loin is the kidney of a pig. It's a kind of internal organs. If you can't handle it, you will have a bad smell of Sao Wei. Most people use it to stew soup. With angelica, astragalus, medlar, and a little lean meat, you can't eat the smell o... ...
The chicken soup stewed the day before yesterday is the bottom of the soup. The burning smell of garlic, the sweet taste of wolfberry and the special taste of preserved egg are well combined. Good taste. Wait for you to taste.
When I started to make eggplant, I thought it would not taste good. Hahaha. After I finished it, I didn't see how it looked. But it's wrong. It's delicious. It makes me want to start my family. It's also very delicious.
I always like to eat cauliflower. I like to stir fry it slowly in a dry way. It tastes very delicious. Today's cauliflower stir fry meat. The meat is fat and thin. It's also done in a dry way. It's not soft and smooth. It's a bit chewy and delic... ...
Taro has the effects of detumescence and pain relief, regulating the middle Qi, resolving phlegm and defecating, strengthening the spleen and benefiting the stomach, adding lean marrow and so on. Taro is rich in calcium, phosphorus, B vitamins, ... ...
Every day, my baby comes home from school to eat at noon. Today, I'm lazy. I only make one dish. 400g white gourd with 60g lean meat. Meat and vegetable are combined to make a braised white gourd with minced pork. It tastes really good. My baby ... ...
The crispy fried chicken will be hot if you eat more. The meat is not tender. This is the first choice for candlelight dinner.
Braised pork is always the classic on the table. From ancient times to the present, this classic has been praised and will never go out of style. Dongpo meat named after the name of Su Dongpo is the elegant name of braised pork. Good pork in Hua... ...
Stir fry in high heat, crispy and tender
Fragrant, spicy, crispy and fresh. It's delicious
Authoritative comment - Gu Zhihui, chief executive chef of Chinese food at the Ritz Carlton Hotel in Beijing - southern milk roasted chicken leg. It's golden in color and full of appetite. The method and seasoning are also professional choices. ... ...
The original fragrant pork elbow. Soft, waxy and mellow. It's instant at the entrance. It's simple in practice. It's easy to use materials. Do you want to eat it? It's easier, of course. Cold food. Good for chewing. Hot food. Fat but not greasy.... ...
Winter is a good time to eat radishes. At this time, radishes are full-bodied and tastes sweet and juicy. Radish contains a variety of microelements that can induce human body to produce interferon. It can enhance the immunity of human body and ... ...
My mother sees me cooking and taking photos every day. She asks me what I want to do. I can't stop eating. Ha ha. I told her. I was sharing delicious food. She laughed and said - yours is also called delicious food. Well A black line on my face ... ...