Sour face easiest homemade practice, five minutes to get hot and sour fun, watching the flow of saliva

Taomi pickled sour beans: the traditional method of salting three days old will be able to eat, crisp and refreshing non-perishable acid

Little Queen teaches you to use the mammaked sour beans, or use this old way to pick it out and refreshing, it will not be bad for a year, 3 days can eat, really incense
How deep-fried pork skin was blistering, simple, easy to get

How deep-fried pork skin was blistering, simple, easy to get

Pork fried well or not, depends on the pigskin there is no blistering and wrinkling, which is the most basic characteristics of pork, in fact, to make pork skin blistering and wrinkling is very simple, as long as the little tricks you can get .

First fried green pepper or green pepper pork pork, a lot of people are doing wrong, how do see the hotel chef

First fried green pepper or green pepper pork pork, a lot of people are doing wrong, how do see the hotel chef

Hunan pickled pork served on this approach, the skin crisp rotten meat, fat and not greasy, breath and eat 4

Pickled pork: so do not eat greasy, the practice of simple and practical, than the hotel food is also authentic

Do not direct the pot roast pig, learn this practice, burned out pig fragrant and delicious

Do not direct the pot roast pig, learn this practice, burned out pig fragrant and delicious

Potatoes do that taste awesome! Every time are much cooking, but finally I'm sorry, Rice did

Cook noodles the most taboo pot of boiling water, a little skill, two steps make smooth chewiness of noodles

White radish unique approach, seen many people did not eat, delicious and tasty delicious soup is not left on the table

White radish unique approach, seen many people did not eat, delicious and tasty delicious soup is not left on the table

Boiled millet gruel, boiled directly wrong, chefs teach you three strokes, small fragrant oily rice tastes better

When boiled millet gruel, boiled directly wrong, chefs teach you three strokes, small fragrant oily rice tastes better

A pumpkin, two eggs, eat teach you the best practices, the children always eat, yangkeng

A pumpkin, two eggs, eat teach you the best practices, the children always eat, yangkeng
Teach your authentic Pork practice to master these tips, delicious and not greasy, the whole family love to eat

Teach your authentic Pork practice to master these tips, delicious and not greasy, the whole family love to eat

Food is like a lot of people, especially those authentic cuisine is to let a lot of people forget that delicious, so many people are making know-how in the pursuit of authentic cuisine, and today we bring is the dry beans authentic practice of pork, because a lot of people to say small series of dry beans message was not greasy pork how to make it?

Cabbage, tofu super delicious practice, the hotel chef to teach you skills, serve the soup is not left, very well with rice

Cabbage, tofu super delicious practice, the hotel chef to teach you skills, serve the soup is not left, very well with rice

Most suitable for winter eating carrot stew of beef, beef soft rotten radish tasty, eating warm!

Why do braised fish restaurant so delicious? Chef at home to teach you to do, not fishy meaty special rice

Homemade practice braised fish, bloom sword marinated fish first shot layer of flour for 15 minutes, till the pot 7 to heat the oil, heat slowly to Youlin fish, fish fry golden , starting material Guochao soup boiled, the fish into the pot and simmer for 5 minutes, poured into water the starch loading to the condensed soup

Eat chicken's attention, and teach you lazy practice, no oil without water, is not left out of the pot with juice

Eat chicken's attention, and teach you lazy practice, no oil without water, is not left out of the pot with juice

The size of the snail eggs, beer boiled, then stir-fried, wife and I ate a big tub.

Homemade pickled radish, once a large pan of salted 2 hours to eat, taste crisp and appetizing

Guangdong chef is braised tofu, looking good, a collection of

Guangdong chefs teach you braised tofu practice, like friends can try Oh

Chef teach you secret pickled peppers, spicy and crisp and appetizing, super-simple approach, the next day you can eat

Chef teach you secret pickled peppers, spicy and crisp and appetizing, especially the practice of simple, can eat the next day