Chinese Food
All Recipes
Marinated (beef, chicken, sausage, egg)
You don't need to stir fry for two days. Lazy. -
Late night dining hall, steamed clams with wine
I love to eat supper too much. So today I bought a clam and bought a Kwai night snack. This is really delicious and simple.
Braised spareribs in soy sauce
I think cooking is to increase or decrease seasoning according to my favorite taste. There is no specific amount. Just like it -
New year must eat beer money claw.
A wonderful Chinese New Year's dish. I wish you all good health and good fortune in the new year. -
Stewed spareribs in brown sauce
Today's ribs are very tasty. The color is also in place. So I couldn't help it as soon as I got out of the pot. I picked two very agreeable ribs. I nibbled my teeth to keep the fragrance ~ ~ of course, someone wasn't free. He ladled the rest of ... ...
——Braised hairtail in ancient way
Hairtail and hairtail, as a native of northern China, I have only a few knowledge of seafood since I was a child. Hairtail, yellow croaker, flatfish, prawn, sea cucumber Then it's gone. On the dinner table for Chinese New Year's day, I also made... ...
Spring Festival Special: Braised elbows
[rosemary food] in terms of cuisine, if Sichuan food is national food, then in terms of taste, braised pork is national food. Back then, when there were only two flavors of instant noodles, there was only one braised in brown sauce and three del... ...
Home cooked vegetables, dry pot, fat intestines
Feichang, a famous dish of Han nationality, is popular in Hunan, Hubei, Jiangxi, Sichuan and Chongqing. The fat intestines are full of strength. The color is delicious. The color is red and bright. The texture is soft and rotten. The taste is de... ...
Printed tea eggs with more flavor
It's a force
Beef tendon with sauce
This is a necessary dish for the Spring Festival
