Star buns

The rice

Colored souffle

Started with flair and a sense of loyalty, a young girl's full-hearted rainbow soufflé added different colors to this year's mid-fall。

Ice powder

Summer likes the cold

curry chicken cobbler

There's a lot of curry in the house, but it's getting a little tired of eating curry. I made curry chickens last time, and this is a surprise for making pancakes. The pancakes are delicious, but the amount of oil used is amazing. Peasing with pig oil is ideal, but I'm afraid cholesterol is too high, so this time it's botanical oil, soy oil. The edible oil, which is raw for the smelting seeds, obtained through traditional oil extraction techniques, is not only unique in its flavour but also has the effect of strong body, body, beauty and body. The soufflé works pretty well, too, and it's a real mess. And curry chicken meat, it's new。

The rice cake

It's been so sudden and it's been so crazy about rice pines. From the original pure rice cake to the hearty bean salsa cake, and to today's colorful cinnamon rice cake, there's not enough to eat. Micah, which is a special snack in some parts of the South, has spread all over the country with the advent of tourism and the Internet, as well as the food show. It doesn't need fermentation, much less hours or more to make, a sifter, and a steam pot can handle this snack easily. If you want to change, you can do it in color, inside. Through a combination of different patterns or colours, ordinary rice muffins are also turned into hot food。

Wally

It's not really hard to do it, just follow the steps, and the process of making it is very interesting. The finished product doesn't disappoint me, it's alive and flexible, as if it were real. I wish you all the best

A milk bun of flowers

Spring has come, though the north is still cold, and with a desire for green leaves, I have steamed a few milk bouquets and made my dinner table “horizon full”. Isn't that pretty? It's not hard to use a single fermentation method that saves at least an hour. It's so soft, it's so delicate, it's so good and delicious. The colours are colored with natural fruit and vegetables. There is no fruit and vegetable powder, but it is also possible to use fresh and coloured fruit and vegetable mud, such as spinach and pumpkin mud, carrot mud and mashed potatoes. It's made of fresh water. It's either full fat or defamined milk。

Pumpkin bouquet

Colored stripe dumplings

There's a saying in the north that says, "never good dumplings." See, dumplings are the best food in our northern eyes. Today we'll share a colored, warm-faced dumpling with my favorite shrimp, with a chef's machine to help us。