Chinese Food
All Recipes
Stinky tofu - it's so fragrant that even children like it
At the moment of the epidemic, I really want to eat stinky tofu. I love this kind of watering very much. I just want to try it myself. I think marinade is the soul. It's really a delicious taste. I think in addition to fried tofu, other fried di... ...
Braised hairtail in sauce
This method avoids stewing in the pot. It's easy to learn. Hot food can also be used as food and drink.
K's mashed potatoes
Today's lunch is all made by myself. This is the simplest one. It's done earlier. I have time to take photos. I was so busy behind that I was dizzy. I didn't take any pictures. This dish is easy to make, simple to use and suitable for kitchen
Scallion cake
A soft and tough scallion cake
Stir fried crab cake
Share simple and easy to make family dishes. Add ingredients according to your own taste
Homemade chicken fillet (with bread bran substitute)
I bought two local chickens at home. I want to make something different. It's just a good time. Just try the Colonel's chicken. To tell you the truth, the steps are very complicated. But make real materials at home. Eat with ease. Bread and chip... ...
Guoba vegetable (no dried version)
In the evening, I want to eat some fried rice balls. I just made a few bowls of them. They were made a few days ago. They were dried. I didn't eat them all the time. At night, there's no one else-
Hot and sour potato shreds
Classic dishes. But they have different skills. The simplest ingredients test the cooking skills most.
Braised beef brisket
The Australian brisket bought by Sam's shop is fat and thin. The stew time is just right. It's soft and chewy. The beef smell is strong and doesn't smell. I'm afraid of being fat. So the dishes I make can be eaten by the general keepfit crowd.
Stewed beef brisket
I believe many people have a special love for it. I don't know where it's good. I just love it to the bone. In the evening, I'd like to have a pot of beef brisket pot. I can cook a beef brisket powder with the rest of the soup tomorrow. I'm excited
