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Stewed mussel with mushroom and fungus

Stewed mussel with mushroom and fungus

ViolaHyatt

We rely on mountains to eat mountains and water to draw water. Friends who live by the sea can eat seafood every day. Even though we have many rivers here, we must eat fresh water. River mussels are cheap and cheap, and they are sold all year round. However, except for spring and winter, my family buys them, I don't buy them at other times, because I heard people say that there are many leech seeds in the river mussels after the Qingming Festival, so I dare not eat them. This mussel is one of my husband's favorite dishes. Please come and try it together!
glutinous rice chicken

glutinous rice chicken

BrainAltenwerth

It is said that glutinous rice chicken originated from the night market in Guangzhou before liberation. It was originally steamed under a bowl, but later it was sold by hawkers for convenience, and was wrapped in lotus leaves. Ancient glutinous rice chicken was refined with glutinous rice, scallops, dried shrimp grains, or boneless chicken wings as fillings. Traditional glutinous rice chicken has a large portion, three to four meters long. Eating one glutinous rice chicken is almost half a meal. <br /><br />When I went back to my parents 'house that day, I tried making glutinous rice chicken for my family for the first time. Everyone in the family said it was delicious! The materials I use are simple and I usually have them at home. So when you want to eat, you can cook it anytime. You can put in more materials when making your own materials!!
fried noodle line

fried noodle line

EmersonWeissnat

Can I stir-fry noodles? Many housewives and people who are interested in cooking are curious because in their eyes, noodles can only be used to make soup. <br />Actually. If willing to change, the noodle line will still have many delicious flavors! Fried noodle line is just one of them. <br />In fact, the fried noodle line is not difficult at all. Both the thick noodle line and the thin noodle line can be fried equally. Moreover, after my family ate the fried noodle line I made, they all said that it was more delicious than any ordinary noodle. <br />The thin flour should be fried first, then soaked in water, and then added in meat and vegetables, so that it will not stick together and the flour will not break. It will be beautiful and delicious. <br />Don't say much!! See what I did... Up here!!
Spaghetti Beef with Mushroom Flavor

Spaghetti Beef with Mushroom Flavor

MarquesMitchell

Spaghetti, also known as pasta, is the one closest to the eating habits of China and the most easily accepted Western food varieties. Regarding the origin of spaghetti, some say it originated from ancient Rome, and others say it was spread to the whole of Europe by Marco Polo from China via Sicily. As the legal raw material for pasta, Dulan wheat is the hardest wheat variety. It has the characteristics of high density, high protein, and high gluten. The pasta made from it is yellow throughout, is resistant to boiling and has a good taste. The shapes of pasta are also different. In addition to ordinary straight flour, there are also hundreds of screw-shaped, elbow shaped, butterfly shaped, and shell-shaped shapes.
Rice with rice dumplings and fragrant dregs

Rice with rice dumplings and fragrant dregs

MargaritaBernier

The dregs pork rice I made today was often eaten when I was in college in Wuhu. I don't know the specific method, but I can only grope and make it based on the taste of memory! It still allows me to regain the beautiful memories I lost! Xuancheng, my hometown, also has dregs pork rice, but there are no stewed thousands of slices in it! <br />In my memory, the dregs of pork rice are all in a cage for each person, steaming hot and fragrant! The minced meat on top should be fatter. When steaming like this, the oil penetrates into the Qianzhang little by little, and then the compound aroma of Qianzhang meat seeps into the glutinous rice. When chewing, the glutinous rice has a lingering lip and is very elastic!!! If you put thousands of pieces of rice and dregs meat in the glutinous rice ball, it will be a delicious glutinous rice ball with dregs meat! In college, there were often hawkers who pushed insulated wooden barrels to sell glutinous rice balls. They often bought a rice ball for 1.5 yuan in the morning and had a full meal! <br />My hometown calls steamed meat with rice flour slag meat. Hehe, I made it once before. I bought packaged rice noodles. I felt that there was too much MSG and it stole the meat aroma. Today, I attach the process of frying rice noodles! Hope everyone likes it! <br />Finally, thank you very much for voting for me! Thank you!