Chinese Food

[peanut nougat] light cream version

The second time I made nougat was the original cream version. I used the original formula honestly. When I was boiling the sugar, I was able to boil it to nearly 136 degrees. As a result, I was in a hurry for several times, which delayed the tim... ...

[Cranberry nougat] - marshmallow version

The third one was made of marshmallow. According to the original formula, the dried cranberries were used instead of peanuts. The whole process doesn't take long. The marshmallows don't cook much after melting. Basically, the steps are relativel... ...

Pig head cake, a must for Jiangsu new year's Eve meal

The fresh pig's head should be salted for at least one week. It's better to marinate it for about ten days. The salted pig head needs to be exposed to the sun for about five days. If you feel salty, soak in water for two days. Change the water o... ...

Chinese New Year's colorful dumplings

Stir fried rabbit meat

Quick fried Kwai. Stir fried mushroom with rabbit. Seasoning with a little sugar. Salty with sweet very good times. Although I use rabbit legs, I can change them into duck legs and chicken legs.

Pork in pot

Choose the Northeast pure potato starch. And don't put eggs. Eggs are easy to soften. This is also the advice of the hotel chef.

Tomato pimple soup

Kwai dough drop and assorted vegetable soup. Too much oil and water. Change your taste.

By prawns

Install and set the plate. It's finished by my daughter. Intimate.

Steamed chicken with lotus leaf

It's still steamed with lotus leaves. But it's OK to eat it as stewed chicken with mushrooms without steaming.

Korean pumpkin porridge

I made a pickle cake before. I made pumpkin porridge together for breakfast. This time, pumpkin porridge is still the practice of pickle country. It's a kind of dish that some Korean stores will send together with small dishes to invite guests t... ...

Scallop in shell sauce, Kwai Chai

Kwai Na family feast is frequent. How can we lose this popular fast food Y (Y)

[homemade sweet wine] - it's said that it can enrich the breast and nourish the face

When I was a child, I always loved the wine made by my mother. In my memory, I often said that my favorite wine was wine making. Actually, wine making is not wine. The alcohol content is very low. I am an alcoholic who has no pressure to eat.

Pork in pot

Healthy red date glutinous rice

There is no way to resist the glutinous rice food. Glutinous rice balls and zongzi are all kinds of love. The glutinous rice is made according to my mother's usual way of eight treasure rice. But there is no eight treasure rice when I count it. ... ...

[three colors for health preservation] - Common vegetarians can also eat delicately

The material of this dish is quite simple. It's also very common. It's a mix of my random moves. The color is beautiful black and white red. The taste is fresh, sweet, slightly salty and fresh. The soft glutinous is easy to digest. The carrots a... ...

Stir fried vegetables with Daxi beef noodles

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Brine shrimp

Shrimp is very nutritious. There are many ways to eat it. The healthiest way to eat it is salt water. steaming, steaming and boiling are the healthiest . It's convenient and time-saving for dinner.

Chinese wolfberry Lily pumpkin cup (Sun fruit)

Kwai Tai beef powder trial (beginners will learn 10 minutes fast soup) Chinese cabbage meatball soup

I've been in touch with douguo for a long time. I find that it's really getting bigger and bigger. They're all beautiful cooks. They're all God of food. But I'm just a novice. Ordinary cook. It's very common. So I make the most common meal. Let ... ...

Braised goose with Taro

The goose is smooth and sweet. It has a tender and soft taste. The taro powder is sweet, soft and delicious. The goose is stewed very well. The goose and taro are stewed together. It can be said that each bite has a very rich taste. The taste is... ...