Chinese Food
All Recipes
Squid soup
I've been eating squid soup made by my uncle since I was a child. It's delicious. I have nothing to do. I bought squid and went to my uncle's house to study. I tried it myself. The taste is not as good as my uncle did. The steps are basically co... ...
Shaanxi rougamo
Since we took our children to Shaanxi to travel and eat rougamo, they have been in love with it ever since.
Rough grain buns with bean paste
The steamed buns with millet flour, corn flour and wheat flour taste like wowowotou. In fact, they are made for wowowotou. But in the end, there is a large proportion of flour. It's not so much Wowotou as coarse grain and bean paste buns. But fr... ...
Sauteed broad bean with pickled vegetable - have you tried sauteed broad bean with shell? Pretty good.
We usually peel off the skin before eating broad beans. But it's very tender. It's also good to eat them with shells. This kind of eating method can be seen in many places in Yunnan. In this way, the broad bean skin should be soaked in alkaline ... ...
Dragon Boat Festival Minnan pork dumplings.
More than half of the generation has learned how to make zongzi for the first time. After cooking, the appearance is perfect without missing corners. Give yourself a compliment. After that, you can often make zongzi with different tastes.
Boiled beef & tripe
When I come back from my holiday in Chengdu, I miss the taste of Chengdu. The complex aroma of pepper, rattan pepper and pepper is very attractive. My kitchen is also Sichuan today. The air is full of Sichuan flavor.
Braised Mashi in Shaanxi
Stew, stir fry and fry have become the permanent cooking protagonists in the live broadcast of the battle of the beautiful cook . I know you are getting tired of watching it. So this time we must have something different. We invited the Qingliu ... ...
Corn dregs porridge
From snacks to large porridge, I left home and became luxurious . It's OK. Once in a while. It's the thought that keeps the heart close to home
Corn soup with dates and Lily
Jujube has the effects of strengthening the spleen and stomach, nourishing the Qi and blood, calming the nerves, Lily has the effects of moistening the lungs and relieving cough, clearing the heart and nourishing the mind, corn has the functions... ...
Lotus egg yolk moon cake
I have been abroad for several years. Every Mid Autumn Festival, I think of the lotus egg yolk moon cake that will flow when I bite it. It's a classic salty, sweet and sweet taste. I can't let it go for a long time. This year, I finally started ... ...
Pianerchuan
Pianerchuan is the famous spot of Kuiyuan hall in Hangzhou. It is also a traditional snack in Hangzhou. The topping of noodles is mainly composed of sauerkraut, bamboo shoots and lean meat. It is delicious. It has a history of more than 100 year... ...
Sesame alkali cake
I like the taste of alkali in pasta. It reminds me that I used to eat all kinds of steamed bread and steamed buns made by my mother when I was a child. Every time my mother made pasta, I used a little alkali to make these pasta. Today, I used a ... ...
Breakfast in North China. New pattern of coarse grain.
Corn is widely planted in the north of China. There are many ways to eat it. Today's big dregs porridge is a common breakfast in the pan North area. It is a kind of corn particle ground in the north. It can be divided into big, second and small ... ...
Fruits and vegetables should also be kept fresh. These seven methods are very effective
How can sliced apples avoid oxidative discoloration? How does green leafy vegetable not fade after blanching? How to keep the shape of stewed potatoes intact? In the process of cooking, do you also encounter these questions? Here are some tips t... ...
[live broadcast class on January 11] stewed bun with beef and mutton in Shaanxi Province
A bowl of culture in soup - live broadcast time of Shaanxi niuyangroupaomo - January 11 (Monday) 18-0020-0 [course duration] 2 hours to sign up for the live broadcast course method - click on the teacher's head image - select the class - pay to ... ...
Qingmingguo, Jiangxi
My mother makes it for us every Qingming Festival. Now we are in a different place. We can't eat my mother's taste. I think we should make it by ourselves.
