Chinese Food
All Recipes
Hot and sour potato shreds
The most classic home-made dish. It's fried every three to five times. It's also a home-made dish with a high ordering rate in a small hotel.
Fried vegetable rolls
Kids like barbecue, but they're not sure what's out there, so they try to make some dishes themselves. Kids like watching her eat happily and are very satisfied.
Tofu brain
Bean curd brain is my favorite breakfast. A bowl of bean curd brain comes with a big fat stick. It's fragrant. It's not very good to make tofu brain by myself several times. Today I specially record every step with electronic scale. I'm quite sa... ...
Minnan Sha tea noodles (Zhangzhou Xiamen flavor)
I went to Zhangzhou University and liked Sha Cha Mian very much, so I tried to do it myself and consulted Zhangzhou's local friends. It's not bad.
Spicy braised bullfrog with sticky mouth
When it's burning, the skin needs to be put in. It'll give out glue. It'll be so sticky that it won't open its mouth......
Spring cake rolls three silk
In the past, the unit would give two or three jin of mungbean every year. It's not much to cook some mungbean soup occasionally in summer. My mother-in-law won a bean sprout machine in the tug of war last year. Since then, my family has never bo... ...
Steamed ribs with dried vegetables
This dish is really delicious. Especially the meat in it absorbs the fragrance of the dried vegetables. The taste of the meat is all immersed in the dried vegetables. The dried vegetables are dried by my mother herself. This is her special skill... ...
Stir fried rape with mushroom
Yuan mushroom is the best mushroom next to Houtou mushroom. Its nutrition is more than ten times that of ordinary vegetables.
Stewed eel
Sometimes the taste of the entrance will remind you of a long time ago. A long time ago, people called stories. People called old people. A long time ago, but always in the heart. The old taste. Don't forget the first heart... - burn eels
——Steamed egg soup with sea cucumber
I always can't steam the egg soup well. Either there are many bubbles. Or once I've steamed it well, I'll crack the lid and it'll shrivel. Today, I've studied for half a day and summed up other people's experience. First, add hot water. Second, ... ...
