This dish is often made in my hometown. Suddenly I found that I tried to make it when I couldn't finish eating ham. I made it for the first time. The taste was OK. But the glutinous rice was too soft But a cat likes it
Soybeans are the old-age version of soybeans. One is bean old pearl yellow. Soybeans are the youth version of soybeans. The other is youth cardamom. The puberty of soybean is called Maodou. Maodou is green, fresh and tender. It is used to make v... ...
Every year, I pickle some sausages at home. The familiar salty smell reminds you that the new year is coming. Diced sausages, corn and peas (our name is jinyumantang), and seasoned with fresh chicken sauce When cooking, the house is full of frag... ...
This bread is super delicious. It's soft and sweet with strong milk flavor. The kids say it's better than the bakery's. just tell you how delicious the materials are. There are peas, corns, bacon chips, salad dressing and marsula fillings in the... ...
It's super simple to cook wheat with mushrooms. The main ingredients are glutinous rice, dried mushrooms and peas. You can dip them in soy sauce, vinegar and chili oil. Shaomai originated in Inner Mongolia. The local people made it with mutton, ... ...
La La. Quick Kwai. ~
For beginners
Sikang, as a British classic afternoon tea, has a taste between cake and bread, coffee and tea. It's a common sweet taste in the market. Today, Sikang, which makes two salty flavors, can not only make afternoon tea, but also make breakfast. It's... ...
Nang is a kind of big cake with patterns in Xinjiang. It is a special staple food of Xinjiang people. It can be bought in the north. It's made by Xinjiang people, but I don't know if it's the same as their local flavor.
The child's grandfather bought a fat yellow croaker. Do you want to steam or tomato juice? Girl likes the taste of ketchup. It's all.