Chinese Food
All Recipes
Home cooked pork fried oil residue
When I was a child, my mother often smelt lard. The smell of the house was full. When the oil dregs were cold, she put some salt and pepper to eat directly. It was delicious. But later, with the improvement of living standards, it was said that ... ...
[boiled lard]
People here like to put some lard and dross in their noodles. It will be delicious. They used to say that eating lard is not good. Now they say that they can lose weight if they overturn it all. It's really good. Now we can put some lard in our ... ...
Potherb mustard and mustard
I remember when I was a child, I went to school far away. I lived in school. Every week, my mother would bring me a bucket of stir fried bacon with closed air paella pickled with potherb mustard and mustard. That taste is so delicious. I envy a ... ...
Self made monosodium glutamate
I don't like monosodium glutamate in cooking. I'm afraid that there are unhealthy additives in monosodium glutamate. They are all original dishes. I saw famous chefs making MSG from shrimp skin on the Internet. I learned how to make it several t... ...
Special shiitake sauce
You should put more oil when you make it. The mustard head must be sliced and soaked in water one day in advance. Otherwise, it will be very salty. If you can't buy mustard head, you can use bamboo shoots instead. It tastes good. There is no nee... ...
[home made red bean paste] - the simplest and most convenient way. It's healthy, oil-free and reassuring
Douma said - many Chinese desserts like to use red bean paste as stuffing. They are either too sweet or too oily. They can make it by themselves. This red bean paste is very simple. It only takes three steps. It doesn't need to go to the bean sk... ...
Chicken pho in Southeast Asia (2)
It's a high-level difficulty to make this Yuenan River powder. It's really because it's too much trouble to be him. First, hang the soup with the tube bone, then cook the chicken leg, then boil the river noodles, and prepare all kinds of side di... ...
Salad dressing
The advantage of making your own salad dressing is that you can adjust the taste of your own salad dressing, and it's healthier without preservatives.
A classic northeast egg sauce for three meals in hot summer
My first intimate contact with the mayonnaise was that Dad fried a bowl of spicy mayonnaise with fragrant aroma, mixed with noodles cooked with water, which made me want to eat a bowl of rhythm. The charm of mayonnaise is that it makes people th... ...
Chop chili in hometown
I was very thin since I was young, so my mother-in-law took good care of me. In that era, the fish that people usually lacked was never a rarity to him. He was just a salt vegetable controller. Pickled ginger, pickled garlic, chopped chili all l... ...
Eggplant sauce
This year, I planted some eggplants myself. They are very long. The eggplants are big and tender. My husband likes eggplant sauce best. Put a layer of shallot under it. Super next meal. It's also super simple. It only needs one kind of seasoning.
Homemade curry sauce
My son's super curry powder. Every time I cook with the curry block bought by the supermarket, I feel uneasy because of the uncontrollable heat and food additives. So I want to try to make my own curry sauce. At least the raw materials are basic... ...
Tricholoma matsutake oil
Tricholoma matsutake is a precious food. But it can't bear to put it. Boiling oil is fragrant and can be eaten slowly. It's not a problem to put the boiled oil in normal temperature for a year. Eat noodles, drink soup, stir fry and add a spoonfu... ...
Homemade red bean paste
There are many delicious foods that need red bean paste as raw materials. The nearby supermarket can't buy them. So I learned to make them myself. Healthy and delicious do it yourself.
Bread bran
Bread bran. It's very delicious for fried chicken wings. I bought a bag and found it didn't expire for a long time. By chance, I saw a friend publish a blog. It's easy to make bread bran at home. Today I would like to share with you this simple ... ...
