1. First of all, you need to prepare the ingredients. 2. Prepare the purple sweet potato, wash it, peel it and dice it.
1. Prepare the ingredients. Chop the ginger into mince. 2. Add cooking wine into the meat filling.
1. Here’s a beautiful picture, it’s very fragrant and crispy! 2. Prepare ingredients.
1. Clean the chrysanthemum after buying it. 2. Prepare the ingredients and cut the chrysanthemum into small pieces.
1. The fresh noodle breakfast can be said to be enough for two people. 2. Boil beef shank in cold water, skim off the foam after boiling
1. Peel and wash the pumpkin; prepare other ingredients: milk, corn starch, and fine sugar; 2. Cut the pumpkin into thin slices and steam it in a pot;
1. Prepare the ingredients 2. Wash the purple rice; (Purple rice is very nutritious and does not need to be soaked, and do not scrub hard, otherwise the anthocyanins on the surface will be easily lost)
1. Prepare the ingredients first. The squid and shrimp are both cooked. 2. Chop the shrimp and set aside.
1. Prepare the required materials: 4 pork ribs, 2 spoons of Zhuhou sauce, 1 spoon of light soy sauce, 1 spoon of cooking wine, 1 piece of ginger, 1 section of white garlic, 6 cloves of garlic, appropriate amount of black pepper, appropriate amount of barb
1. Make egg tofu first and prepare the ingredients. The simple home version of egg tofu is made with eggs and soy milk. The finished product is more like Japanese tofu in texture and taste.
1. Prepare ingredients 2. Chop green onions, diced carrots and diced cucumbers.
1. Separate the egg whites and yolks (take 4 egg whites and 3 egg yolks) 2. Add 35g of fine sugar to the egg yolks and beat with a whisk until foamy, then add water, salad oil, and lemon juice in sequence and mix well.
1. Material drawing 2. Material drawing
1. Prepare the ingredients needed to make fried rice 2. Cut the pineapple into 2 pieces according to the ratio of 3:1
1. Take a pot of eggs. Buy two pounds of pork belly. 2. Boil the eggs and peel them, wash and cut the braised pork into sections.
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