Chinese Food
All Recipes
Cantonese moon cake
Cantonese moon cake. This is a 50g mold. It can make 10 pieces. Like the partners more like oh. Support point mom one vote. thank you. -
Sweet and sour prawns
When I was a child, my mother used to make it for Chinese New Year's day. It's sour and sweet. Now the little children in my family love it.
Cantonese pineapple moon cake (detailed filling method)
The Mid Autumn Festival is coming. Food circle, friends circle, all kinds of moon cakes are drying. I also come to join the party. Continue to love the cantonese moon cake. The filling process is really troublesome. But after the finished produc... ...
Cantonese moon cake
I learned for the festival. I didn't want to succeed.
Moon cake
Eating moon cakes in Mid Autumn Festival is a complex
Net red moon cake -- transparent milk yellow heart flow moon cake original formula open
It seems like a simple mooncake. Every step has its small points to pay attention to. So after each part of the article is made, there are small tips. Write down these points. It is very helpful to make a beautiful moon cake with transparent ski... ...
Mung bean moon cake
Try it for the first time. Wait until the Mid Autumn Festival to make sugar free mooncakes for grandma who can't eat sweets. It's not difficult. It's full of love.
Fried baby chicken with red oil
Today, I suddenly want to eat spicy chicken, but I don't want to trouble frying. So I have this [braised chicken in red oil]. -
Cantonese moon cake
The moon is round on August 15. The moon cake is sweet and fragrant in the Mid Autumn Festival
Old Beijing style pickled cabbage
It's the taste of the family that beat the children to eat.
Cantonese date mud moon cake
The jujube paste fried by myself is more fragrant and mellow. It's more reassuring to eat. I use 100g mold. Each 50g. Filling ratio is 3-2. This size is just one piece at a time. It's convenient without cutting.
Baked chicken with salt
Salt baked chicken is a well-known traditional delicacy of the Han nationality in Guangdong. It is also one of the local Hakka dishes in Guangdong. It belongs to the Hakka cuisine of Guangdong cuisine. Popular in Shenzhen, Huizhou, Heyuan, Meizh... ...
