Chinese Food
All Recipes
Chocolate Orange pound cake
This recipe was slightly modified by master pH's Fang Zi who was seen in the shell family. I've made about 2 / 5 of the original recipe. I've lost some sugar. Thanks for sharing.
Nicholas Tse - you're my shufley
In twelve ways of Feng Wei, Nicholas Tse describes girlfriend Fan Bingbing as you are so shuflei . It's because shuflei is a delicate and difficult thing to handle. It takes a lot of patience and care to do well (in fact, the steps are not compl... ...
Trial use of Glanz King Kong vertical electric oven for baking tofu
Shiping has a history of making tofu for more than 400 years. People in Shiping have the custom of making tofu on New Year's day. It's also necessary to eat barbecue at night. Because it's cheap and delicious. In fact, these snacks made outside ... ...
Easy to learn steamed crab
As a delicacy, crabs have been favored by people since ancient times. In Ming Dynasty, Li Shizhen praised Yun: fresh crab and ginger vinegar, wine and yellow rice are used to taste a little. Li Yu of the Qing Dynasty is more called a crab - it h... ...
Large intestine envelops small intestine
The glutinous rice intestines and sausages in the small intestine of Taiwan's delicious large intestine usually go through charcoal baking first, and after the glutinous rice intestines are cut, they will also be coated with soy sauce paste and ... ...
Roasted lamb leg with cumin
When eating roasted leg of lamb in a restaurant, I always feel that I don't see anything in my eyes. The smell is fragrant . It's a combination of shape, color, taste and freshness. What's more, it's fragrant meat, scorched outside, tender insid... ...
Braised water bamboo with shrimps
In my memory, I didn't eat water bamboo before primary school, because we didn't sell water bamboo in Guizhou. Every summer after I went to primary school, the market gradually saw the figure of water bamboo. We call it water bamboo. My mother o... ...
Classic shuflei
The word souffl é comes from the past participle of the French verb souffler. It means inflate or simply puff up. It is made of eggs, a small amount of flour, a small amount of milk and butter. It is light and fluffy. It's ready to eat. Shuflei'... ...
Baked goose with salt
New try, honey.
Stir fried shredded pork with pepper [trial report of Meiya powder in non stick frying pan 1]
It's really easy to use the Meiya non stick frying pan. The amount of oil used in frying is much less than that used in the ordinary frying pan. When I received it yesterday, I first fried a shredded chili meat. It's good in color and flavor.
Crystal shrimp dumpling
Crystal clear love crystal shrimp dumpling. Let the sultry headman appear cool a lot. Good looking and delicious.
Healthy oatmeal biscuit
Food safety is a real problem now. If you can make it yourself, you can make it yourself. Eat it and rest assured.
Lele's own dish boiled bass without oil
In the afternoon, I bought a bass in the supermarket. The service provided by the waiter was really good. I cleaned the belly of the bass clean and white. How to cook and eat? A few days ago, I made some peach cakes and felt that the oil was too... ...
Milk flavored soda biscuit -- the trial menu of Galanz King Kong vertical electric oven
This time, I made a snack with this King Kong Galanz vertical oven. Maybe it's the first time. I think the second half of the oven has enough firepower. The same dish obviously has different coloring and baking degree. Overall, I think it's OK. ... ...
Yellow peach butter cake (yellow peach pound cake)
Po owners love canned yellow peaches, so they combine them with the pound cake that they often make recently. A new sweet burden is born...
Shuflei with twelve sharp taste
Shuflea is a girl who is very difficult to do. If she is your shuflea love gives her softness and happiness. -
