Chinese Food
All Recipes
Stewed black chicken with Taro
Steam pot. It's the most retro pot. It is said that the boiler has a history of thousands of years, and its appearance and structure have not changed in these thousands of years. Stewed chicken is one of the famous dishes in Yunnan. It was sprea... ...
Sea moss meat pine biscuit
The Spring Festival is just as tiring as I am. The two sides are pounding. I buy a lot of things and then make a lot of food. I press the remote control when I eat, drink and sleep at any time. It's almost the end of the new year's gifts when I ... ...
Banana Chocolate Muffin
It's different from the general choice of eating bananas. The best way to make banana flavored snacks is to use the rotten bananas with ripe and soft skin. Because this kind of banana has a softer texture and stronger flavor. So that kind of buy... ...
Steamed chicken feet with black bean sauce
I've always had a limited liking for Cantonese cuisine. But this steamed chicken feet with black bean sauce is one of my favorite dishes. After a deep fry and a steaming, the chicken claw meat is tender and attractive. The tasty gelatinous meat ... ...
Garlic, fragrant and winged root
This is the first dish I tried when I first used the oven to cook. It's simple and easy to operate. It brought me great confidence in making delicious food that year. From cleaning, marinating wing root, dipping, and entering the oven, you can t... ...
Fried spring rolls on February 2
Spring rain. It should be a good omen. Spring rain is as expensive as oil. Tomorrow is February 2. It's the legendary dragon who hibernates. On this day, he is awakened by the rumbling spring thunder and rises. So it's also called spring Dragon ... ...
Homemade braised eggs
Life is alive. No matter how far you go, how wonderful the ingredients and taste are. The most unforgettable thing in your mind is the taste of mom and the fragrance of home. There are often some snacks. They are the most appetizing. They are fu... ...
Fresh vegetables
I've received a lot of little notes from children's shoes these days. It's easy to get rid of the garbage in my body when I ask what I eat after the Spring Festival. Eat more spicy and greasy food that is not easy to digest? Big cooking oil. It'... ...
Fried pork liver
When I was a child, I would prepare a banquet for people who would help me. This dish is one of my favorite dishes. I don 't know why I often think of it now. I copied it by memory. It' s not bad. It 's easy to make. It' s still a good wine dish... ...
Pineapple duck
Nanjing duck meat has always been very cheap. It's really high-quality meat with good quality and low price. The pineapple is fresh and sweet now. It's great to fry a pineapple duck. Remove the skin and slice the two duck legs. Marinate with a l... ...
Shredded radish soup
White radish soup in my wife's house...
Steamed scallops with garlic and vermicelli
Idle vegetable market... Aimless. Looking at all kinds of fish, vegetables, meat... No appetite... A glance over the seafood stall. It's a light in front of me... The fat scallops immediately aroused my appetite... Buy it... Go home and do it...... ...
Frozen crab
This is our family's favorite night snack. Frozen food before dinner.
Stewed ribs with chestnuts
The temperature drops suddenly. I like to eat potted vegetables most. The smell of potted dishes in winter is delicious. The whole pot is served. Casserole keeps the heat up. Let the dishes in the pot keep awesome for a period of time. Every mou... ...
Hand made nougat
Today, I have three kinds of nougat in one breath. Pistachio sandwiches were made the day before I went home years ago. Peanut and walnut and sesame sandwiches were made the morning before I went home. I have done so many things in one breath. I... ...
Stir fried green vegetable and moss with wild boar
The spring is warm and the flowers are blooming. The green vegetables and moss come to the table to make it hot. The quality is tender and the flavor is delicious. I haven't seen this kind of vegetable in Guangdong before. I came to Suzhou. I've... ...
