Chinese Food
All Recipes
Kung pao chicken
I've always liked a dish since I was a child. I'm a golden partner with rice_ ∩) O ha.
Stir fried chicken breast, fungus, cucumber, dried tofu, Flammulina mushroom
Some friends say that my food is tasteless, colorless, tasteless and odorless. Frying, frying, frying and stewing are like a hodgepodge. But. No way. Office workers should be quick, convenient and nutritious. How to balance? Who has a solution?
Perfect Orleans grilled wing root
The taste of Orleans has conquered the taste buds of too many people. This roasted wing heel is to add a little bit of other seasoning to the basic Orleans practice. It makes the taste more perfect and more Orleans.. It's still very simple. Let's try.
Stewed chicken with mushroom and butter
Chicken stewed with mushrooms. Mushrooms smell better than chicken. Chicken absorbs the smell of mushrooms. It becomes more delicious. When I make mushrooms, I seldom add seasoning. The method is very simple. Because the smell of mushrooms is en... ...
Frozen tofu, lettuce and chicken soup
The soup after the chicken legs are cooked is used.
Stewed chicken leg with monkey head
Hericium erinaceus is a specialty of Northeast China. It is also known as the four famous dishes of mountain delicacy and seafood together with bear's paw, sea cucumber and shark's fin. It's said that you found the mushroom on a tree. You will f... ...
Stir fried bean skin with green pepper
It's the first time this year to eat fried bean skin with peppers. I haven't eaten it for a long time. It's greedy. I used to add a tomato to improve the taste. I forgot to buy it this time. But it doesn't affect the taste either..
Hand shredded Pleurotus eryngii
I like the taste of Pleurotus eryngii, so I also like to do it in different ways. In the past, the most common way to eat Pleurotus eryngii was to cut it into pieces and stir fry it with shredded meat. I didn't think it could reflect its taste. ... ...
