Chinese Food
All Recipes
Kung Pao shrimp balls
When it comes to Sichuan cuisine, most people's first impression is that it's spicy. Actually, Sichuan cuisine has a variety of flavor types. Among the spicy dishes, Gong Bao's taste is sour and sweet. Gong Bao chicken is widely spread because o... ...
Home snacks
When I was a child, I loved this kind of snack made by my mother. It was very delicious. It was simple and delicious.
Fried rice with shrimp and egg
It's one of the recipes that I've hidden for a long time. I take it out to share with my relatives on the day when I'm fat for the holidays. Actually, this fried rice is made of wood and rice. And DIY is completely wooden. After smashing the cau... ...
How to make the classic dishes more delicious
With the popularity of China on the tip of the tongue , the price of Guangzhou fresh pearl oyster has risen. It can be seen that Chaoshan oyster brand, a classic Chaoshan dish, has been loved by more people. It's said that many friends from all ... ...
Noodles with tomato and eggplant
Eggplant skin is rich in anthocyanins. It's very nutritious. It's better not to peel.
Crucian egg soup
I haven't drunk soup seriously for several days, and my body will feel dry and lack of water. Although I drink a lot of tea and eat some fruits, after all, the soup is the most nourishing. I can't be lazy any more, I can't get back to the market... ...
Stewed radish with beef brisket
After the Mid Autumn Festival, the weather gradually turned cold. The pace of winter is getting closer and closer. There is also a smell of winter in the kitchen. Stew a pot of beef brisket radish, fragrant, bite down, crisp and mellow beef bris... ...
Fried tomato with egg
Sweet and sour feeling
Scallion soda cake
I saw it in a book. Someone else's prescription. But I don't think the salt head is enough. It's a little too hot. So I changed it. It's convenient for me to make it next time.
Steamed eggplant folder
The making of eggplant clip is complicated. Because I like to eat light food, so I choose to steam without frying.
