Chinese Food
All Recipes
Sauteed steak in soy sauce (France)
The thick and mellow sauce is like a long-standing emotion. It commemorates the beauty of the past and leads the happiness of the future. At dusk, my wife, who had been busy all day, took over the children from school and went home. My husband, ... ...
Milky fish head soup
Eating fish is of high nutritional value. It's not fat yet. You can also cook milk white fish soup at home. There's nothing to add. The same method can cook other kinds of whole fish, such as male fish, crucian carp or yellow duck.
Braised eggplant
I like eggplant but I'm afraid of eggplant because it's too much. Fee. Oil. But I have a good idea to make a braised eggplant with the oil of ordinary dishes. Let's have a look.
Cooking Lard by yourself
Cooking lard for making pastry moon cake
Stir fried pork face with garlic
I like pig's head meat. The best place for pig's head meat is pig's face and sexy pig
Fried pork with water bamboo
Water bamboo is known as water ginseng for its rich nutritional value. Its texture is fresh, tender, sweet and solid. It is regarded as a good vegetable. Zizania latifolia is sweet and cold in taste; it has the functions of dispelling heat, prom... ...
Mapo Tofu
When it comes to Mapo Tofu, it's a famous Sichuan dish. It's made of tofu, minced beef (or pork), chili and pepper. Chen Mapo Tofu was eaten in Chen Mapo hotel. It is said that in the early years of Tongzhi in Qing Dynasty, it was founded by Che... ...
Fried rice with eel and crab seeds
Boss, why don't you see eels in the fried rice with eels. Well, I'm sorry. Our chef's name is eel. Ha ha. There aren't a few eels to order fried rice outside. It's full of self-made ingredients and full of color, fragrance and taste. Hermes in f... ...
Fried lotus root box
Lotus is a treasure. Autumn lotus is the best tonic. Autumn is the harvest season of lotus root and the best time to eat lotus root. Lotus root is sweet. It is rich in starch, protein, vitamin C and B1, as well as calcium, phosphorus, iron, etc.... ...
