Chinese Food
All Recipes
Braised prawns in tomato sauce
Banjie shrimp, also known as black tiger shrimp, is not only delicious in meat, but also has super high astaxanthin. Astaxanthin can resist oxidation, inhibit cancer cells, enhance immunity and so on. I won't go over the benefits one by one. Bra... ...
Super simple steamed bass
Children like to eat fish. Fish with less bones is more convenient. Children can't eat spicy ones. Try to put as little spices as possible. It's simple and tastes good.
Pan fried Longley
Half of the remaining fish in the other recipe ha ha ha ha ha ha ha ha ha ha, this time it's fried.
Beef noodles in tomato soup
During the epidemic, I went home from work to cook myself a pot of super appetizer noodles with tomato, Flammulina mushroom and beef in thick soup. This taste even needs to drink up the soup. It's so happy to take off.
Braised Tofu skin with asparagus
The vegetables in spring are rich in nutrition. Asparagus is crispy and tender, tofu skin is delicious. It's a very common dish with some meat-
Braised winter melon
Braised winter melon is a special dish. It belongs to Zhejiang cuisine. This dish is fresh and salty, red and bright in color, soft and rotten winter melon, fragrant and delicious.
Braised Spanish mackerel in Yantai girl's version
As a girl growing up in Yantai, braised Spanish mackerel is a necessary skill. I grew up watching mom and dad stew fish for me to eat. Today, I also showed my hand.
Noodles with tomato and egg
Delicacy is not yet over. Many people have to cook at home. Share a quick food for beginners and lazy Kwai. Simple and tasty.
Steamed sea bass
Sea bass is fat. It's suitable for old people and children to eat with few thorns. Steamed fish is the best. Sea bass. Sweet taste, slightly salty, warm nature; liver, spleen, kidney. Sea bass has a high medicinal value. It can nourish the liver... ...
Fried pork liver with onion
In spring, we should stir fry some pig liver to supplement iron. -
Sweet and sour spareribs for the old and children
Sweet and sour spareribs. Every family has its own way. My way is that spareribs don't need to be fried. The finished product is bright in color and tastes sweet and sour. It's a dish that will be robbed on the table.
