Chinese Food
All Recipes
Fried oyster
I'll make some delicious food with my brother who is a cook.
Braised oysters (best with porridge)
I'm in a hurry to take care of my children. I don't have time to take a step-by-step picture. Please forgive me.
Roasted oyster with garlic and oyster sauce
Oyster is a kind of food with high protein, low fat, easy digestion and rich nutrition. It is rich in glycine and a kind of glycogen called liver glycogen. The basis of their oyster delicious. The protein content of dried oyster meat is as high ... ...
Deep fried oysters
I like to see hegezi wine. I have always seen hegezi go to all kinds of taverns and eat all kinds of delicious food. In the second season, a deep fried oyster attracted my eyes. I am a kid who does not eat oysters. A deep fried oyster attracted ... ...
Chaoshan oyster
Chaoshan flavor. It's famous all over the world. Oyster brand is a typical Chaozhou dish. It's full of color, fragrance and taste. At the entrance, the skin is crispy. The oyster like white jade is tender, smooth and delicious. It has a unique flavor.
Fried Minnan oyster
A dish that Minnan people have to date. It's delicious. My husband loves food very much. So I learned to make it for him.
Chaozhou oyster fried with oyster
Oyster brand (Chaoshan is oluah. Chaoshan belongs to Minnan dialect. The corresponding word is she . Therefore, Chaoshan also uses this word) is a local characteristic snack of Chaoshan in Guangdong Province. Taiwan Province is called juezianjia... ...
Lazy health food
You can cook the famous snacks in South Fujian or Baodao by yourself. The taste is q-shaped, crispy, clean and hygienic. You can put as many as you want. It's very delicious.
Roasted oyster with garlic
Autumn is a good season for barbecue. Every night, the streets can always smell the smell of barbecue. Among them, roasted oyster with minced garlic is highly praised. Come for a dozen. Just beer. Friends can talk about everything. After the end... ...
Chaoshan oyster
Oyster brand is a traditional Chaoshan snack;.
