Chinese Food

Stir fried fern with lees

Hakka people like to eat ferns. Last spring, they picked all the back hills of the community. They swept the mountain nests on the North Ring Road. Ferns are high in fiber and moisten the intestines.

Fried meat with kelp

Fried kidney with leek

My son likes waist flowers. For his stomach and mouth, I'll learn it ~ ~

Pineapple rice full of fragrance

Pineapple is sweet, slightly sour, slightly cold. It has the effect of clearing away heat, relieving summer heat, promoting body fluid, relieving thirst, and promoting urination. It can be used for heat injury, body heat, irritating thirst, abdo... ...

Stir fried razor clam with mashed garlic and Douchi

I like seafood best, because there was no such fresh seafood in inland cities when I was a child. Come to Guangzhou, a city with seafood everywhere. It's very convenient to buy some when you want to eat. Razor clams are big and small. The bigger... ...

Braised eggplant with kidney bean

Suddenly, I want to eat eggplant. I happen to have kidney beans at home. It's just that the wood has streaky meat. The bacon is used. But the effect is still good ~ the appetite is full ~

Potstickers

Stir fried razor clam

Sizzling potato chips

Fried octopus with green pepper

Fried eggs with minced peppers

A very simple cold dish. Because of the time problem, we didn't make Hunan's famous hot pepper preserved egg . Instead, we used the common preserved egg method on the market.

Fried rolls

I bought the last one yesterday. Today's fried rolls are crispy and delicious

Stir fried vermicelli with cabbage

Fried squid with celery

Family version authentic red oil kung pao chicken kung pao chicken

First of all, the difference between kung pao chicken and kung pao chicken. The former is Sichuan cuisine and the latter is Shandong cuisine. The former generally does not put cucumbers. There is red oil when fried. The latter is cucumbers when ... ...

Series white jade lettuce

Lettuce season. How to eat one by one

Mapo Tofu

Mapo Tofu belongs to Sichuan cuisine. Sichuan cuisine has a long history. The color of this dish is light yellow. Tofu is soft and glossy. It tastes spicy, spicy, crispy, fragrant, tender, fresh and hot. The surface of tofu is covered with a lay... ...

Stir fried leek moss

Rice stuffed with squid

Stir fried chicken with asparagus