For the first time, I'll send you a Qifeng cake. At first, I failed many times. This recipe is my own. You can refer to it. Take pictures lazily. But the words are very important. Especially the place with . -
It's Jianghua's way. Guangxi flavor. It's very delicious. It's the best of the night. It is characterized by tender meat, chewy but not too spicy. The soup is slightly spicy and full of flavor.
Salmon meat is tender, bright in color, smooth in taste, and has high nutritional value. Salmon is not only a healthy food with high protein and low calorie, but also contains many vitamins, calcium, iron, zinc, magnesium, phosphorus and other m... ...
It can cool and replenish qi, cool blood and detoxify, clear heat and quench thirst. It is also rich in lecithin. It belongs to the meat with high protein, low fat and low cholesterol. Therefore, there is a saying of element in meat.
Leshan, Sichuan is the birthplace of Bobo chicken. The earliest ingredients are mainly chicken, chicken skin, chicken crown, chicken claw skin, chicken heart, chicken gizzard, etc Hence the name. Now the ingredients are much more abundant. The b... ...
Sweet and sour pork chop. Ha ha. I'm not a flower maniac. I just want to know why I'm silent. He Yichen~
I didn't plan to send recipes, so I didn't take photos during the process. The finished product is beautiful. I can't help sending it. No pictures.
When the fragrant chicken meets the fresh lemon, it not only mixes the sour taste and the greasy taste, but also has the sweet taste with a bit of lingering fragrance. Let's have a taste~
Recently, I'm addicted to duck blood. It's more hygienic and healthy to make my own.
I want to make this cake when I see it. It's very delicate and comfortable.
A favorite dish. Let's make it together.
Fish protein content is very high. There is also lecithin to promote brain development. It can also soften blood vessels for patients with cardiovascular and cerebrovascular diseases. Tofu plant protein content is very high. The combination of t... ...
It's the most homely dish in Sichuan cuisine. Although I'm from the north, I can't eat too spicy. I want to eat spicy food from time to time. I'm addicted to it. Because it's homely, it's easy to buy ingredients. If I want to eat it, I can cook ... ...
It's self-made. It's about two 8-inch thick bottoms or two ninety-nine point five Inch thin bottom