No mold, no whipping—just a plastic bag lets you make ice cream! This method is seriously awesome.

What do you guys think of this dessert?

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[Little Shi’s Feisty Milk] Challenging the Giant Bread

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An 89-year-old grandma's breakfast: 2-yuan dumpling wrappers, ready in 5 minutes—truly delicious, si

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Spicy Rice Noodle Free Order Challenge! The Hottest Level Yet—Whew! Not That Spicy! I *Really* Didn’

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A Sydney Cake Shop Owner’s Chaotic Day of Baking

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A blind box of 50 pieces of tableware for 200 yuan—such a big box, I just love it!

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A must-prepare dish for New Year guests at my home: cold dressed bitter chrysanthemum — crisp, refre

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Stop consuming harmful food colorings! Here's how to make vegetable and fruit powders using veggies—

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How can you prevent dragon fruit from discoloring? Don't fall for the scams anymore—this is the real

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There’s no such thing as a useless weed in the countryside—everything can be put to good use. Have y

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Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th

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The recipe secretly shared with me by my 92-year-old grandma—old generations really knew how to eat,

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A top chef earning 400K a year tosses eggs into scorching hot oil—and it instantly becomes their sig

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Fujian Horse Cake That Tastes Better Than Cake: Here’s the Secret Recipe They Never Share—No Eggs Ne

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An ice cream recipe you've never seen before—airy texture, not greasy at all!

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Should you scramble the eggs first or fry the rice first when making fried rice? So many people get

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You'd definitely say that making it yourself is expensive and troublesome.

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Pouring a watermelon into scorching hot oil—and out comes a classic dish! I’m seeing this cooking me

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The old-school method is truly impressive—peeling bamboo shoots in just 5 seconds, simple, convenien

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It turns out cutting a pineapple is so easy—no need to scoop out the eyes or peel it, quick and effo

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