Chinese Food
All Recipes
Balsam pear
Balsam pear is a kind of heat clearing and detoxifying food. It's very suitable for summer. Balsam pear is rich in protein and vitamin C. Today, I'd like to introduce you a kind of cold melon in soup, which is not bitter and delicious.
Spinach with golden egg
May Day holiday. Take my parents to dinner. Order this dish. The taste is light. Not greasy. The spinach nutrition is kept to the maximum. The reproduction is successful at home. The dish is better than the restaurant. Spinach has the functions ... ...
Baked pumpkin with egg yolk
If you ask me how to make the best pumpkin, I will tell you that the egg yolk baked pumpkin was the favorite dish when I was a child, but I never made it at home. I can only eat it in the restaurant before. Some children will leave a message to ... ...
Baked chicken wings with crispy salted egg yolk
Have you ever eaten baked pumpkin. Have you ever tried baked it with powder or sand yolk? It's not too fragrant. It's mom's favorite. Make it for mom on Mother's day. -
Fried salted egg with bitter melon
I don't know when I fell in love with the taste of bitter melon. It's not only the reason that it can lose weight and detoxify. It can beautify and beautify my face. Before I left home. In summer, as long as there is bitter melon in my mother's ... ...
Salted duck egg, Cordyceps flower meat cake
I had a super delicious meal in the company. Please consult the chef. Go home and try it.
[fermented bitter melon with salted egg yolk] the best way to eat bitter melon in the world.
Bitter melon is too bitter. It's not delicious. Bitter melon is too bitter. It doesn't taste good with anything. Today's dish. To break your stereotype of balsam pear. Let the bitter gourd, which is usually hated, turn over in minutes. Use the c... ...
[duck yolk and bean curd] the method of cooking vegetables with salted egg yolk. The name is very elegant.
Salted egg yolk is now the flow of online red food. It's a hot topic in the field of mixing and matching. But in Tangshan, Hebei Province, it has a fixed golden partner, doujiao, and a special combination name called yahuangdoujiao. A salty and ... ...
Fried noodles with salted duck eggs
Sunday afternoon. It rained all day in Beijing. We stayed at home all day ❤️
Fried water bamboo with salted egg yolk
Water bamboo is really a good thing for Jiangnan to bring fresh food naturally. It's not just for cooking. It's also good for monosodium glutamate. After scalding, it's white, fat, white and fat. It looks like it's tender enough to spray water. ... ...
Chicken wings with salted egg
Baba with baby. I want to cook. The ratio of chicken wings and salted egg flour is 2:1:0.2.
Salted pork dumplings with seafood
The Dragon Boat Festival is coming soon. As a traditional festival in China, the Dragon Boat Festival naturally needs all kinds of delicious zongzi. The custom of eating zongzi in the Dragon Boat Festival has been popular in China for thousands ... ...
Baked chicken wings with salted egg yolk
Today, I ate chicken wings with salted egg yolk. I found a pair of perfect CP hidden for many years. Really good to eat. How delicious is it? Let's see what I've done
White melon and bean curd and salted egg soup
It's hot in summer. How can dinner be without soup. Summer melon soup loved by the whole family. -
Braised green bean with salted egg yolk
The first time I went to Taiwan for a free walk. In the rain, Tainan, chiqianlou, a small restaurant on the corner. The main dish was Mom's taste. I ordered this salted egg yolk four season bean. I served a bowl of white rice. It was unexpected,... ...
Katie Canton moon cake
The traditional Cantonese style with thin skin, thick filling and large egg yolk has a lovely taste, which undoubtedly adds a new element to the tradition.
Old Beijing salted eggplant
On Friday, I asked my mother what she would like to eat at weekends. The old lady said that she had eaten the bamboo and salted eggplant made by grandma when she was a child, but she hadn't eaten it for many years. I found five or six recipes on... ...
