Chinese Food
All Recipes
Layer upon layer. Egg pie with leek and meat
I like thick pancakes. If it's directly thick, it feels like flour. It's like eating dough.
Braised pork ribs cake
No need to soak in blood, no need to blanch. The ribs are directly fried in the pot. It's not fishy, not greasy. It's fragrant. The cakes soaked in the soup are even more delicious^_ ^
Sauteed scallop with lemon
That weekend, my friends and daughters asked me to go home for dinner. I took five autumn swordfish from the fridge and went. I'll always be grateful to my friends and daughters, because now only they will call me this single woman to go home fo... ...
Stir fried agaric with mushroom
I like abalone mushroom, so I usually do it twice a week.
Stir fried shredded bamboo shoots
There are strands of lettuce like emerald. It feels like spring breeze blowing your face.
Hakka snacks
The bar of Hakka cuisine
Stewed Beef Brisket with radish
It's a very common home cooked dish. After a long time of slow stewing, the beef brisket is fragrant and soft. The radish absorbs the gravy. It's better than the meat.
Cold cabbage
There's nothing left at home but cabbage. It's not enough to stir fry. It's OK to make a cold dish.
Braised Pipa leg with honey sauce
Try the second job in CASS electronic oven. It's tender and juicy [honey barbecued Pipa legs]. Turn on the hot air function of the oven. The color of the finished product is even. The skin is burnt and the meat is tender.
