My Laba porridge is the same formula. Can I talk about it everywhere.
Twice cooked pork is a traditional Chinese dish for cooking pork. It is also called boiled pork in Western Sichuan. Every family in Sichuan can make it. The characteristics of double cooked pork are unique taste, bright red color, fat but not gr... ...
It's my first time. I like it very much after eating in some restaurant. So I plan to try it myself.
I tried three cups of chicken for the first time. At last, I was lazy when I collected the water and started a big fire. It was a bit too much. But the taste was good.
The land of fish and rice always sounds rich and joyful. This private version of Jiangnan stir fry, which is a staple food, is easy to make. It's suitable for all ages for fish without bones.
In winter, I always think about preserved meat. In fact, there is no such thing in the north. I have been in the south for many years. Do you do as the Romans do. As long as we get into winter, what's the lack of the unique dry flavor of the cur... ...
Guobaorou, also known as guobaorou, is a northeast dish. It's said that in Northeast restaurants, pot and baorou is a very popular dish. It's also very famous. Actually, I'm quite puzzled. The sour and sweet taste doesn't conform to the forthrig... ...
To be a magician is to be James's;. But even I will fall in love with my delicious food. (it's definitely more authentic than most of the stores) and you don't have to use any ready-made white sauce to easily make authentic White Sauce Seafood Pasta.
The price is really expensive now. The tofu's sauce elbows are 6 or 70 kilos. When we have spring pancakes in spring, we have to line up to buy them. Our good daughter-in-law who can make a living has to come by herself. She bought one. It's wor... ...
Let's continue our family dinner series today. Fish and shrimp are always on the table when the Spring Festival comes. There are many ways to cook prawns. But for this kind of prawns, the method of stewing in oil should be quite suitable. Each p... ...
The essence of fried rice lies in the separation of grains. Egg fried rice should adhere to egg liquid on the basis of grain separation. It's a pity that most of the fried rice with eggs is just to fry rice and eggs separately. This fried rice w... ...