When it comes to bad oil, many students in the North may not be familiar with it. When summer comes, it's bad for Maodou, chicken claw, duck gizzard, etc... A cool cold dish is best with a small wine. Ah. It's far away. In a word, Zao oil is a k... ...
This is my first time to make bread. It's very meaningful. So I want to record it. It used to be butter, but not at home. I temporarily used salad oil instead. The crust should be 100g of low gluten flour, but it just ran out. So I mixed it with... ...
I'm a big star in my family in Xiaoyu's Cookbook Series, three fresh dishes with less oil
A person, a book, a cup of tea, a cake and a curtain of dreams Sometimes. Loneliness is so exciting. Only at this moment. The world will be so calm. Matcha and cheese cake for like-minded friends ~
After mango Nuomici, give it to Dan Dan. Dan Dan says it's mango fudge. It's true. The mango Nuomici is soft and sweet after cold storage. Q plays Q bullet.
There's a magic name. So it's cheerleading.
I often cook a dish. It's very simple and convenient. It's very delicious.
[kung pao chicken] is a well-known Sichuan dish ~ ~ it's not only popular among Sichuan people, but also one of the most coveted Sichuan dishes among people all over the country and even foreigners ~ ~ I remember studying in Shanghai. Most of th... ...
Sliced chicken with lotus is one of the representative dishes of Shandong cuisine. Sliced chicken is as white as delicate lotus. It is soft and delicate at the entrance, delicious, full in taste and long in aftertaste.
The fifth anniversary of douguo. It's really something to celebrate. I have paid attention to the establishment time of douguo before. Douguo has been released by the media since 2009. I always thought that douguo was established at that time. I... ...
Everything recovers in spring, all kinds of mushrooms break the ground, and Spring Festival is also a good time for health preservation. Not long ago, a wechat trial group got a trial mushroom from Xi Xi Xi, and just a mushroom potpourri recipe.
It's about the litchi meat with the characteristics of Fujian cuisine. Litchi meat has a history of two or three hundred years. Because the raw materials include white water chestnut and pork cut into cross flower knife. They all look like litch... ...