Chinese Food
All Recipes
Hong Kong toast flexible
Although the toast is direct, it was still wet and soft on the third day. I didn't have time to demould the bread after it was baked. It's just like this. It's not nice. However, a press from the top of the bread will soon play the original state.
Pastry
I have a custom here. At the end of a year, I have to thank God. I have to make cakes to worship. But I can buy them outside. A few yuan is too expensive. So I think about it myself. It's very successful.
Hamburger laboratory black pepper beef hamburger -- the demons
Finally, I started to make this series ~ ha ha ~ the first time I brought a hard product without any green leafy vegetables. This guy has a diameter of 13cm (the width of 2l cola). 10cm high. It's full of meat when you eat it. It's accompanied b... ...
Hamburg lab breakfast - white walls
Have you ever thought of eating a big breakfast? (~ へ) I'll meet you today. Ha ha ha. This guy contains most of the elements of American breakfast. Cereal, egg, bacon, pork, tomato (sauce) - with a glass of milk to live together - it's the best ... ...
Hamburg laboratory Mediterranean mutton Castle team
I had some olives and mozzarella left over from my dinner at the weekend. Listen to the slow music of the music critic Lorde. Suddenly, the team got inspiration. Otherwise, make some fresh hamburgers with this material. So this guy came out. Thi... ...
Light & colour
People make complaints about Hamburg labs. So today I'd like to give you a little fresh sandwich, but it's included in this series. Thank you for the inspiration from Green's green sauce; sEnd.IknewIhadapurposebutwhatkindIdidn' ; tknow.Ialwa... ...
Goodness Graciou
After studying in Australia (it's actually a holiday), I came back to Australia and was on demand by all kinds of Australian cuisines. I had a lot of new ideas. At the same time, I was on demand by the book making a happy and beautiful taste (I ... ...
Hamburg lab beef Bacon
I still have the last piece of beef in my family - I made a hamburger decisively - this hamburger still inherits my beef hamburger's consistent feature - no green leafy vegetables. It's hard enough to eat like this. What's worth recommending is ... ...
The soft and elastic meat buns
I'm sure you're not new to baozi. Ordinary people often eat it. But if you buy it outside, you won't feel relieved. It's easy to make it at home. As long as you master the methods and skills, it's definitely better than the outside. And you can ... ...
Hamburg laboratory crispy fried chicken
I have special fried chicken skills. From then on, the long legged Europa will never have to worry about my dinner ohyeah. In fact, I don't follow Korean dramas, I'm not bringing Korean fried chicken, but American southern fried chicken, French ... ...
Hamburg lab chocolate castle.
In order to welcome Valentine's day on April 1? I think 80% of people will be curious about what it's like... I suggest you make a try. If you are lazy to do it (no one will be as crazy as me...) I can tell you. Imagine using ice sugar gourd wit... ...
Hamburg lab American stew
Real western style rougamo. I used to eat this stew in England. Actually, this stew is very versatile. It can be eaten directly with mashed potatoes, burgers and toast. After returning to China, I always wanted to make it myself. After several e... ...
Hamburger lab cheeseburger
Backtobasic is the most basic hamburger today. It tastes very good.
Hamburg lab black pepper beef Bacon
Heijiaobao version 2.0 ~ this time try to integrate some new original. The taste is more layered than the original ~
Hamburg lab and fengmuyu, huajiroubao
Yesterday, I went to Sanyuanli vegetable market and saw some wooden fish flower sellers. Suddenly, I got the inspiration and bought them back for experiment. The biggest highlight of this hamburger is the wooden fish flower. When it was just out... ...
Hamburg Laboratory
Cheese fanatics come with me to saycheeeeeese. This hamburger is for those friends who are cheese lovers like me. It's really delicious. But it's really greasy. Ha ha ha.
