Simple version of chicken chop in tomato sauce

TeaganCassin

Ingredients: tomato sauce

Three shredded salad

LeathaTurcotte

The sky was a little cold, but I suddenly wanted to eat cold dishes. I didn't care, but I still made cold ones. It was very cool.

Black ink noodles with mushroom sauce

FrederikProsacco

Whether it is Chinese noodles or Western pasta, it is more delicious when made by hand rolling or semi-manual processing. I prefer eating noodles, so I often think about changing the recipes. The noodles taste different, but they are all very delicious. <br />Today, I am making a special pasta. In fact, it is also very common among other people. It's just that the domestic practice of pasta is quite monotonous. This time, I used fresh cuttlefish juice made by hand and then pressed by machine. It tastes smooth and smooth. It tastes delicious, and it is served with homemade mushroom sauce and bacon to give you a unique flavor. <br />You must choose fresh cuttlefish for cuttlefish juice. Wash the cuttlefish first and then use a knife to cut open the ink sacs inside to squeeze out the ink. Just use these dark juice and dough. If you add too much cuttlefish juice, the color will be black, while if you add less, it will be a little strong coffee color. It is very good to use ink to make noodles or fried rice. Both are famous dishes in Italy and Spain. The specific recipes are as follows;

Stewed pig's feet with pig skin

EphraimMacejkovic

When stewing pig skin, add some pig skin. The taste is very good, and even feel that the pig skin tastes better. Because it is not so greasy, I often process some pig skin in advance and put it in the refrigerator. When stewing pig feet, I add some. Add some dried hawthorn to the stew to make the meat taste more delicious.

bacon vegetable rice

ElinorGorczany

Ingredients: rice,green vegetables,bacon

Home-cooked fried kidney beans

ChristDickens

Ingredients: salt,kidney bean,vegetable oil,cooking wine,minced garlic,sugar,oyster sauce,meat

Spiced fin tip

ElwinRolfson

Ingredients: salt,ginger slices,white sugar,cooking wine,edible oil,octagonal,spiced powder,soy sauce,braised soy sauce,chicken wing tip

stir-fried shrimp with celery and onion

ElyssaDickinson

Ingredients: chicken essence

steamed bass

DameonMurray

The meat of perch fish is white, tender, fragrant, and has no fishy smell. The meat is in the shape of garlic cloves and is best for steaming, braising or stewing. Especially in late autumn and early winter, mature bass are particularly fat and the nutrients accumulated in the fish are the most abundant, so it is the best time to eat fish. <br />The delicacy of steaming is well known. My little secret is to use chopsticks to hold the fish up when steaming.

Roasted pork ribs with pine mushrooms

WillYost

The protein content of wild mountain fungi greatly exceeds that of other ordinary vegetables. According to measurements, the protein contained in fungi accounts for 30% to 45% of the dry weight, which is 3 to 6 times that of ordinary vegetables such as Chinese cabbage, white radish, and tomatoes. The types of amino acids that make up proteins are also very complete, especially the eight amino acids essential for humans, which can be found in wild mountain fungi. At the same time, wild mountain fungi also have less fat and cholesterol. It's a very good health-preserving dish. Today, I made a dish of [Roasted Ribs with Pine Mushrooms] with wild pine mushrooms. It tastes very delicious, but it doesn't look very good in the photo. Let's make do!