Chinese Food
All Recipes
Fat intestines in dry pot
It's better to have a simple meal with meat and vegetables.
Grilled fish in black bean sauce
The study of harmony
Stir fried shrimps with potatoes
Life may be like this, full of comedies and tragedies at any time. Everyone, sincerely hope that their side will always be comedy. Life is easy, life is easy, life is not easy. &Every day, we really grow up and realize that life is not easy. I r... ...
Mapo Tofu
The first attempt to make Mapo Tofu. It's quite successful
Spicy double cooked pork
It's very simple. It's very delicious
Eat two crucian carp
Today, I went to the vegetable market and saw the crucian carp was very good. I bought 4 very big crucian carp on impulse. In order to avoid the single taste, I burned 2 kinds of flavors. Braised fish and crucian carp with bean sauce. Meet diffe... ...
Very simple spicy pot
I want to eat spicy pot. No one to accompany me. How boring it is to eat alone. So I thought that I would make it at home to comfort my craving. But so many ingredients are so troublesome from raw to cooked. So I went downstairs to the delicates... ...
Fried pork with dried Youxian flavor (Sichuan Hunan mixed version)
First of all, it's my own innovative dish. It's not a real Hunan dish. As a real Chongqing sister, I must put Pixian bean paste in the fried pork or pork slices with five flowers. It's similar to double cooked pork, but the side dishes are you C... ...
Fish with pickled peppers
It's a kind of Jianghu food in Chongqing. It's spicy, salty and fresh. It's very delicious. These days, I went to the supermarket and found a lot of new frozen seafood. At a glance, I saw a consumer fish called skinned fish here. It's not expens... ...
Sichuan style eggplant with fish flavor
Because it was dried before. Eggplant is not too greasy. In addition, it should have the smell of fish. Garlic must be put enough. In addition, sugar and vinegar should be mixed better than lielie.
Spicy clam
No matter what Sichuan people eat, they have to put some pepper. It's only hot and shush that makes them good. Clams are no exception.
