Chinese Food
All Recipes
Stewed beef brisket
Every time I go out to eat sirloin casserole, there is little meat. I can't eat it well. When I come back, I will stew sirloin in the way my mother taught me. I will eat another bowl of rice every time unconsciously. Eat it quickly. It's very en... ...
Stewed sausage
My family's bittern has nearly seven years of history. I often take out all kinds of bittern materials. It's more and more mellow and delicious. I saw the clean large intestine in the Asian supermarket a few days ago. I bought and made this kind... ...
Table top stewed rice killer (3)
Since my friends in Inner Mongolia gave me a lot of organic rice produced by themselves, I've been intoxicated in the rice and can't help myself. I always change my way to make all kinds of dishes. I'd like to say that the favorite dish to be se... ...
Marinated chicken feet in Thai style
I've always liked the Thai pickled chicken feet in Venice, so today I suddenly sprouted to make this dish. It's really appetizing and enjoyable.
Rosemary - old Beijing secret sheep scorpion
The industrious and brave ancient Chinese working people can always invent all kinds of delicious food. Today, I recommend the old Beijing secret sheep scorpion. The sheep scorpion is the spine of the sheep. In fact, it has nothing to do with th... ...
Pig heart with sauce (simple version)
Pig heart is a very nutritious food. It contains protein, fat, phosphorus, iron, vitamin B1, vitamin B2, vitamin C and nicotinic acid, etc. it plays a great role in strengthening the nutrition of heart mechanism and enhancing the contractility o... ...
Quick and simple taste of wine and vegetables
It's fast, easy and delicious. It's especially suitable for porridge or beer in summer.
Spicy chicken with shredded pepper
Dongdong, the guest, learned this way of tearing pepper and spicy chicken from her father who once joined the team in Xinjiang. Pepper and spicy flavor are the main melody of this dish. A lot of pepper and rattan pepper will be used. In particul... ...
Nourishing Qi, nourishing blood and health congee
5 / 18 breakfast grains and grains congee ingredients - red beans, mung beans, red peanuts, big red lentils, black sesame, red dates, Chinese wolfberry, longan, red beans, brown rice, rice, crystal sugar (beauty, beauty, nourishment, Qi and blood)
Cinnamon Apple pound cake
Isn't apple very popular recently? Although I don't like eating apples very much, I often buy apples at home. I bought a box of apples online. The quality is not very good. It's more than enough to bake them. The apples with cinnamon are too fra... ...
Stewed ribs in oven
Watching food programs is my hobby every day. In addition to enjoying food, sometimes I can learn art secretly. This dish is the test product after watching the program. It's simple and easy to make. There's no pressure cooker. You don't need to... ...
Homemade plain chicken tofu roll
I always like bean products very much. The dried bean curd in my community is very delicious. It's safe and safe to make. However, the vegetarian chicken sold by his family is always on top. I always feel that it's not reliable to eat. So I made... ...
Beer companion sauce beef
Now there are many delis selling dog meat with sheep's heads. They make people fool with fake beef. I can make myself if I want to eat brine beef. It's just a little trouble - it tastes good. With a little beer. It's moisturizing.
Spicy grilled fish
I took several episodes of eclipse last month when I went to Mogan mountain for spring outing. Today's grilled fish is the last one. I remember when I was marinating. There was a comment that said, you can make a soup from digging bamboo shoots.... ...
Braised pork ribs is easy to learn
Braised spareribs in brown sauce. It's a little famous home dish. The entrance is salty and fragrant, the aftertaste is slightly sweet, the ribs are crisp and rotten, and the color is bright. With a dish of vegetables and a bowl of rice, you can... ...
Braised goose
It's the key to colour the soy sauce. My mother usually cooks the ice sugar and then stir fry the goose until golden. I'm afraid of the paste pot. Stir fry it first and put the lollipop in it
