Fresh and tender steamed fish JosefaHyatt Eating fish is nothing more than the word "fresh", and steaming is the best cooking method to experience the "fresh" of fish. The cooking of steamed fish is also a knowledge. From selecting materials to setting to putting into the pot, from heating to steaming, every step is meticulous. Of course, the taste can be adjusted according to your preferences, but the heat and steaming are the basic guarantees for the "freshness" of steamed fish.
Watermelon sago JayneKoss In summer, have a cup of iced watermelon sago to make you feel refreshed. <br />This should be a very simple DIY drink. If you like it, you can try it!
Yanduxian AdaHeller This dish can sometimes be too greasy, so you can also add a leaf knot. The leaf knot absorbs the oil and water inside and it is also very delicious.
gourd duck DeshawnBoyer Ingredients: soy sauce,salt,chestnuts,red dates,pea,cooking wine,Jiang,sausage,octagonal,sugar,cinnamon,ham,geranyl,mushrooms,Fresh lotus seeds
Laoyou noodles JaydaWaelchi For a long time, one of Nanning's signboards-Old Friends Noodles-has been practiced in ever-changing ways. How can it be authentic? After a period of reading and consulting in the industry, in fact, as long as you master some of the key ingredients, you can DIY a bowl of old friends noodles and enjoy it yourself. The key points mentioned here are: (1) sour pepper;(2) lard;(3) tube bone soup;(4) minced meat;(5) rice vinegar;(6) sour bamboo shoots;(7) fermented soybeans;(8) ingredients must be stir-fried and fragrant; You must carefully select materials, which are indispensable and irreplaceable (for example, replacing lard with peanut oil or using chili sauce instead of sour peppers. This is not impossible, but you will never be able to make an authentic taste).
Shredded chicken salad FrankSchmitt Once when a friend went to Barbera, he ordered it for 12 yuan a small plate. After slightly changing it, it became a large plate. The cost was about 8 yuan, haha
Mongolian barbecue MaudieWuckert It is said that when the Mongolian army was fighting, it evolved from killing horses to get meat because the army was short of food, and burning the soldiers 'helmets on fire to fry the meat in a pot. I don't have a helmet, so I use a pot. Ho ho. <br />After finishing, everyone rushed to eat. So, there are no photos of the finished product. Excuse me.
French Puffs ChaddVolkman I used to love the big puffs in "Good Mart" at home! Inside is an extra large amount of fresh milk stuffing, and the swollen skin on the outside has a strong milk aroma. When I came here, I found many different shapes of puffs in large and small bakeries. In fact, to put it bluntly, it is a variety of delicious desserts that have evolved from a dough sheet called p teàchoux. The biggest feature of p teàchoux is that it expands back after baking, and no yeast substances are added to the raw materials. <br /><br />Today, let's introduce this basic practice of pteàchouxâ, and then talk about the most common small desserts called chouquettes in France. Very simple ~ very delicious!
Roasted lamb chops with honey CadenMraz Ingredients: honey,salt,sesame,potatoes,olive oil,garlic,black pepper,red wine
