Seafood cooking. Not too complicated materials and procedures. Delicious food is so fast.
This dish is often made. My husband is greedy every other time. It must be simmered slowly to be delicious.
I've been trying how to make shrimp dumplings delicious before. Today I found a good recipe to share with you. If the shrimp is 250g, it needs about 1.5 Jin of fresh shrimp. I made the finished product drawing last time. The materials are differ... ...
Because it's food. So it's moving forward.
Recently, the negative energy of life has exploded. Business trip leads to irregular life and poor health. Stew the chicken soup carefully and slowly. Full of positive energy after drinking.
I remember when I was a child, my parents cooked a soup every night for dinner. It's really delicious. In summer, it is very heat clearing and detoxifying. Salt is good for young and old.
Mapo Tofu emphasizes spicy and tender. In this way, it restores the taste of Mapo Tofu. It's very simple. It suits my heavy taste.
I'm afraid that he doesn't eat well in the canteen, so I will focus on making something he likes every night. So I'll learn to do it. And I'll keep improving
1. Chicken wings contain a lot of collagen and elastin which can strengthen blood vessels and skin. It is very effective for blood vessels, skin and viscera. There is a lot of vitamin A in the wings, far more than green pepper. It is necessary f... ...
With my daughter-in-law
I've been on fire recently. When I saw a pear at home, I wanted to stew tremella soup.
In fact, there are many sayings about this dish. I also checked a lot of information. The other day, it was a fad to cook this dish. Then I sent it to my wechat friend huanmu and thought that there were many people who liked it. Then I also arra... ...
Just to satisfy your appetite, love life, love food, love yourself
I have nothing to do today. I made a cold skin at home. It's easy to eat less sails. I asked, Zizai, why are you so interested in cold skin? Fan Shao replied, actually, I'm interested in all kinds of sesame paste. Looking back on the cold noodl... ...