Chinese Food
All Recipes
Bamboo fungus and melon ball soup
Today's soup is especially special. A kind of raw material, bamboo fungus, is added. It's accompanied by tofu and wax gourd. I added some meatballs for meat and vegetable. The soup is delicious. The taste of bamboo fungus is crisp and tender. It... ...
Winter melon and tomato meatball soup
In summer, my mother likes to make this soup of winter melon and tomato meatball. The meatball is tender and tastes good. The ripe winter melon is soft and juicy. The most classic is to add tomatoes to it. It makes the soup have natural sour tas... ...
Sichuan cuisine, dry fried bean curd
Dry stir is a cooking technique of Sichuan cuisine. Cut the legumes and vegetables into sections. Stir fry them in a pot with a little oil. Stir fry until the legumes are hydrated, fragrant and bright. Dry stir fried beans is a little dry stir f... ...
Wonton with shrimp and chicken soup
Make a pot of chicken soup with chicken rack, which is fragrant but not greasy. Put the small wonton with shrimp meat wrapped in your own hands into the delicious high soup. When cooking, you can put some vegetables as you like. While the wonton... ...
Steamed dumplings with spicy cowpea
Hot dough is made of medium gluten flour. Because the flour above medium gluten contains more protein and quality. It can produce enough gluten as a pillar, making the pasta soft and medium tough, and not too sticky. If low gluten flour is used,... ...
Steamed dumplings with watermelon skin and seafood
Watermelon is one of my favorite fruits. When I finish this sentence, people beside me say that it seems like fruit is not as you don't like it. Haha. I love all fruits. Recently, the price of watermelon is really cheap. In the past, the price o... ...
Crab meat and lion's head
Winter is the best time for crabs. They are thick and yellow. The paste of male crabs is so sticky that they can't lift their tongues. With such a fat crab and fresh meat, it can be made into a ball carefully. Simmer for three hours, then you ca... ...
