Chinese Food
All Recipes
Vegetable congee with preserved egg and lean meat
It's nutritious. It's good for nourishing in autumn. It's made by myself. It's very rich.
Yellow croaker with double peppers
Yellow croaker is rich in nutrition, high in protein, high in inorganic salts such as calcium, phosphorus, iron and iodine, and soft in tissue, suitable for digestion and absorption.
Fried bacon with okra
I haven't been shopping in the supermarket for many days. It's a big harvest. Ha ha ~ there are few red okra sellers in Xi'an. See. Start decisively.
*Yanglin pickled fish*
Yanglin pickled fish is the Yunnan version of pickled fish. It is famous for its tender quality, beautiful color, fragrance and unique materials.
Stewed Beef Brisket with oyster sauce
Stewed Beef Brisket with oyster sauce. The Beef Brisket with oyster sauce has a fresh and sweet taste in addition to the salty taste. You can send every prepared food to my mother by yourself. Let my mother taste it. It's worth being tired. -
Sauerkraut
Sauerkraut fish is a classic work of Sichuan cuisine. It is characterized by Ma, spicy, fresh, fragrant and sour. Unique taste. Unforgettable. There are many kinds of cooking methods now. Let's share the production process I summarized with you.... ...
Sauerkraut
It's the best way to do it and taste it. It's not authentic or authentic. After all, we are not star chefs. It's the best way to do it.
Braised spare ribs
My son is a carnivore. He especially likes the taste of braised rice. He mixes a small bowl of rice and doesn't have to chase around the room to feed the rice. Everyone likes to eat heavily and can increase the amount of seasoning according to t... ...
Spicy shrimp
I'm a beautiful woman who can't walk with shrimps.
Sweet and sour spare ribs old fellow private house
Sweet and sour pork ribs are red, bright and oily. They taste crispy, sour and sweet. They are popular with the public.
Re carving of twelve flavors -- stir fried beef tendon with chili
Stir fried beef tendon with pepper. Remove the fishy smell from the tendon first. Put in a piece of water and boil to remove the fishy smell and froth. Then rinse with water. Remove the fishy smell twice. Then stew in a pressure cooker and stir ... ...
