Chinese Food
All Recipes
Homemade snack tofu with iron plate
My favorite snack. Although there are so many kinds of snacks now, I always like a simple and unsophisticated iron plate tofu every time I walk around the street It's raining today. I suddenly want to eat this thing. I can't go out. I DIY up and... ...
Stir fried radish
He doesn't like white radish. Today, he simply fried a piece of white radish and ate it. I think it's delicious, too.
Dace with black bean sauce
Cantonese cuisine
Qinghuoyangyan beauty soup
I always use pears and Tremella to stew soup. Today, I saw half of lotus root left at home, and I suddenly wanted to add it to the soup
Ye Er Ba, a special snack in Chengdu
Since the return of Chengdu, ye'erba, a special snack in Chengdu, has been deeply impressed in my mind. It can't be erased. Therefore, I always have the desire to make it. Yeerba is made of glutinous rice flour, Sichuan sprouts, pork stuffing an... ...
Boiled yellow croaker
Sometimes I want to change the way of eating for the yellow croaker. It feels good to make it. His friends also like his taste.
Red wine apple pie 6 inches (more pictures)
I've eaten a lot of apple pie back home. I don't have the same taste as eating in the United States. After reading a lot of recipes, I don't think it's very complete. I've also made a special detailed hope to help. I'd like to reduce the sugar. ... ...
French style pig liver (Foie Gras)
I want to make foie gras. It's a pity that there are some trees in the nearby market. I have to use pig liver. It's very delicious. It's very laborious to clean. I knead it repeatedly for more than ten times. It's no smell of fishiness. Because ... ...
Kelp silk cake
For the baby at home. Baby love
Crispy egg filling cake
After the pancake stall, my husband said I want to eat what you make. I said - haole - challenge myself again
Shrimp skin with shredded radish and mushroom
Simple and fresh stir fry
Pumpkin pie vs purple potato pie
The taste of glutinous rice and the shape of lovely flowers are very satisfying.
