Chinese Food
All Recipes
Stir Fried Cauliflower with vegetable
My family like cauliflower very much. The water content of cauliflower is more than 90%, and the heat is low. Extract the juice with cauliflower. Each cup is 240 ml. the heat is only 23-32 kcal
Hot and sour potato shreds
Most of the family, friends and colleagues around like to eat spicy potato shreds. Look at a simple dish. It's not easy to make it delicious. One stroke is better. Two heats are better. Three vinegar is better.
Spicy pot
I've been trying to make this dish for a long time. I made it today. It tastes good.
Jinyuliangyuan: super baby dishes fall in love with Flammulina velutipes
I like watching Jinyuliangyuan TV play
Braised spare ribs
As long as the heart. There is love in the heart. You can make delicious food. Come and try.
Braised eggplant in brown sauce
Braised eggplant is a popular home dish. Lu style braised eggplant, bright color, tender eggplant, delicious taste, is suitable for all ages.
Fried chicken gizzards with potato chips
I marinated the duck gizzard a few days ago. LG likes it very much. Today, I bought some chicken gizzards and continued to marinate them. This time, I used them to fry potato chips. It's not bad. It's a very common small stir fry. It's a first-c... ...
Super convenient green mouth steamed with mashed garlic
Qingkou is also called Haihong and mussel. It's called emerald in New Zealand. Many ways to eat. It's easy to do. Steamed or roasted garlic is the most likely to highlight its original flavor.
Private three juice stew pot
This recipe will be re edited recently to make the seasoning more accurate. Welcome to pay attention.
Green bean sprouts cooked with vinegar
The simplest home cooking. But it's very refreshing and greasy.
[warm mix conch] Jiaodong four mixes
It's one of the four mixes in Jiaodong. It's a classic cold dish. Warm mixing is an important way to make cold dishes in Jiaodong area. The so-called warm mixing refers to the processing of mature raw materials. Usually the method of blanching a... ...
