Chinese Food

Kung pao chicken

I've always liked a dish since I was a child. I'm a golden partner with rice_ ∩) O ha.

A dish for novice cooks with a long face

Today's steamed abalone is one of the dishes of the National Day friends' dinner. It was originally five dishes and one soup. Abalone was originally intended to be used to cook chicken soup. In the morning of the dinner, I was afraid that if I c... ...

Braised crucian

Let's say that April Fool's Day happened around me. We live in a small city. It's easy to meet acquaintances. We live on the third floor of this unit. The male host is my husband's high school classmate. He got married earlier than us. But my wi... ...

Heart shaped purple sweet potato and snow ear soup

Chrysanthemum roll

Peach gum, wolfberry and pear water

It is the resin secreted from the bark of Rosaceae plants such as peach or mountain peach. For plant morphology, please refer to peach kernel. Harvest in summer. Cut bark with a knife. Collect when resin overflows. Soak in water. Wash away impur... ...

Fried eggs with whitebait

Fried meat slices with broad bean

Fat cattle in golden soup

Sweet scented osmanthus and fermented meatballs

Braised meat with dried cowpea

I went back to my mother's house a few days ago and found a bag of dried cowpeas on the table. My mother said it was given by my grandmother. She didn't like it very much. It was just cheaper for me. I asked in the vegetable market a while ago a... ...

Ham breakfast bag and honey bean breakfast bag

Big pot cauliflower

In fact, I don't understand. Such a simple dish. Simple ingredients, simple taste. Why so many people are fascinated. Almost every Hunan restaurant has this dish on its menu. Every time I go to a restaurant to have a meal, when I come to order s... ...

Spicy crawfish

My city is in Shijiazhuang. There is a famous big happy lobster in this city. I have to run to eat it with my husband every week. It's far away from my home. I have studied this recipe for a long time. I have learned from the advantages of some ... ...

Scrambled egg with tomato

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?

Fish flavored shredded pork

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.

Stir fried pig oil dregs with garlic and black bean

My hometown likes to fry the stems and leaves of cabbage separately. In some places, they are all fried. In fact, they have different flavors. I love them all. Wow ha ha ha ha ~ ~

Five perfume cooking beans

I saw a constellation test on Weibo yesterday. It seems so accurate. My Gemini is in the top three, ranking second. My husband's Scorpio is in the last. I am a person who can be confused about everything. He does everything steadily. He has hard... ...