Coconut cheese soup

IT'S CALLED CHEDA CHEESE. IT'S THE YELLOW CHEESE THAT YOU SEE WHEN YOU'RE A KID, AND THE YELLOW CHEESE IN MCDONALD'S BURGERS, AND IT'S VERY “PERFECT”, AND IT CAN REPLACE ALMOST ALL THE CHEESE. THE RICOS CONDENSED CAR MAKES CHEESE SAUCE, WHICH IS ANOTHER FORM OF CHEESY AND CHEESY, WHICH CAN REPLACE CHEESY, ETC. MAKE HAMBURGER PASTA PASTA。

♪ The tide of peppers ♪

In Hong Kong, Hong Kong's famous cook, Xu Mei De, has added the Chiuzhou food element to the traditional Hong Kong style. Before presenting the concrete steps, disseminate knowledge of the choice of calf: • Pits (boneelsshortrib, i.e. boneless cowboy bones): cattle tastes the most and is taken from meat in the parts of the cow's chest of cowboys/ribs (shortrib) or the side of cattle (Fingermeat). • SkirtSteak: also known as “saffliction”, “crash” or “butterfly” is the larvae of the oxen, located near the raisins of the oxen, half of the raisin, which is not rigid because of a thin, soft, soft, geled piece. • Bottoms: a piece of meat close to the oxen's skin attached to the pit, which is thick and tough and difficult. • Antagons: a piece of meat in the middle of a sip and a pit, with very little weight. There's soft glue on all sides. It's very smooth. My preference is to look at the heart and share the best lessons。

Sour sauce, pork feet

Roach sausage

In March, in the early spring of the north, the cold of the spring remained steep. In this final cold, we need some warmth against the final cold. On this cold night of the first spring, with the cold rain, make a pot of radish sausages, radish and lubricant soup. This is the last gift of winter, as we greet the warm spring。

Burgundy beef stew

Orange milk briquettes

With milk and oranges to remove the smell of pork, it's great! The first time I tried to cook with oranges, it was unexpected

Red meat

Speaking of national hard food, red meat deserves it. It's been told that Sudong Poe, who cooks well, is the best in red meat, and that his cooking experience was told by a poem: "Hold on to the fire, have no water, have it look good when the fire rises." As a result of his creative work, red roast meat is an excellent food for the entire country, passed on from generation to generation. It is the most popular and the most elegant, diverse and diverse. But oily sauce is its constant feature, and it discourages us from being fat. Today we are introducing you to an oil-free, water-free red roasted meat practice, which uses the characteristics of the casserole pot to maximize the amount of water that locks in the flesh of the flowers, so that you can enjoy the good while being free from the fat。

French gravy

It's romantic to think of what's left of the beef in the family and make it French. Many people think foreign tastes are not suitable for foreigners, but this is a dish that even parents who always resist Western foods. It's fragrance, beef soufflés, and if it doesn't smell red wine, French romance is in the mouth. It's perfect for the hospitality and the romance of couples, with wine and candles, and the whole table rose at once。

Vanilla vegetable roast beef

What's the smell of roasted Western caviar? I didn't expect to fall in love. Soft and rotten, full of beef soup and a warm green herbs on the bottom。

West Red Beef

Onion + tomatoes are cooked, as if the wind was in the country, and Chinese sauce is more delicious than expected. The yogurt in tomatoes is fast softening meat, and the soft taste of beef and the scent of sour sweet juice is a great satisfaction