Chinese Food
All Recipes
Winter appetizer with stir fried spareribs
Recently, I'm very happy because Dou Guo has met many beautiful women. There are more and more girls on my wechat. Many beautiful women have talked with me about many intimate topics. In fact, I'm very happy. This represents everyone's trust in ... ...
Braised prawns with tofu skin
Shrimp meat is nutritious and delicious. It's full of scalded original juice. It's hot and spicy in the dry pot. In winter, it's hot and stewed shrimp with soup to warm your stomach.
Porphyra and rice
It's expensive to sell in the shop. Do it yourself, delicious, hygienic and cheap
Pickled cucumber and ham
Appetizer
Nourishing sea cucumber porridge
I like to drink salty porridge recently. I don't know what to drink except preserved egg and lean meat porridge. I'd like to have a foreign sea cucumber porridge to nourish myself.
Fried vegetables
I'm fooling around. But it tastes good.
Braised rice with sea cucumber
Sea cucumber with rice on top? Only in a fancy restaurant? NO。 NO。 NO。 Whether he is tall or not. He can cook at home. Now I'll share with you three steps to make it -- sea cucumber and rice.
Mashed potato
As my favorite cold dish. This can be used as dessert for my best friend's afternoon tea.
Nutritious rice
This is a nutritious family fast food. It's very suitable for working people.
Stewed ham pot
It's cold. It's very suitable for a pot of stew. After reading a lot of recipes, I finally saw a person who is suitable for cooking. It happens that there are materials that can be made at home (when buying dishes, I can't think about how to mak... ...
Hand grasping cake
I like it for the first time. But it's too expensive and inconvenient to buy. So I studied and did it myself
Sea cucumber with Cordyceps and flowers
Sea cucumber is in the right season. It is made of Cordyceps flowers with mellow color. It is matched with thick, zero fat and dark sea cucumber. Uncovering the cup cover, a stream of hot air pours on the face, a stream of mellow fragrance enter... ...
