Chinese Food
All Recipes
Coarse line kitchen light fire
Thick lines forever
Shallot toast
Generally speaking, toast will be used as a staple food to satisfy hunger. But this scallion toast subverts the traditional impression of toast. Suitable size, golden color. The fresh green onion in the delicate toast tissue is broken and loomin... ...
Stewed fish tail with sauce
My family is in a small city by the sea. I grew up with hemp. I always think steamed fish is not a proper way to make fish. What I miss is the taste of hemp.
Steamed tofu with mushroom in oyster sauce
Kwai Kwai, a simple and quick steamed dish. No fire, no smoke,.3 minutes. Delicious, and then rice, oyster sauce, mushroom and dried tofu. It's a quick steamed dish. It's easy to cook and save time. It's good to keep on fire. It's best for appet... ...
Fried small yellow croaker
When it comes to fish, no matter how deep fried or fried, I'm afraid of breaking skin, scattering skin and breaking. Hang a batter and pat it with powder. The fish is complete and beautiful. In fact, there are more than these. There are always w... ...
Rice with cowpea
In this period, elder martial brother 2 was so delicate and expensive. My family used to eat meat, braised pork, barbecue. Now I can only eat diced meat and stuff my teeth. But anyway, I also eat meat -
Marinated shrimps (crawfish)
My hometown's way of eating. It's fresh
Noodle soup with beef tendon
Beef tendon meat is the most suitable for making brine beef, because the meat is more compact and has more tendons. This kind of beef tastes very good after being brine. In addition, the stewed beef tendon meat cutting plate is also very beautif... ...
Spicy pot
Today, my mother and my cousin and I made a spicy hot pot together. Although there was not much meat, it was delicious with the taste of colorful meat. Mom said. It's not because of the meat. It's because of the spicy taste. Ha ha. OK. Although ... ...
Fried dumplings with anise
In winter, eat this dish more. 2 yuan and 1 big bundle. Use it to make a plain boiled dumpling. It's better than meat stuffing. Today, it's winter. The weather is getting colder and colder. Before you go to school, when you marry far away, in th... ...
Prawns with bean curd
We usually cook prawns in brine, braised in brown sauce and braised in oil. There is another way for me to cook prawns. It can be called my private dish. When we cook prawns in brown sauce, a seasoning will be particularly delicious. This auxili... ...
Dumplings with duck meat, chili and vermicelli
It's winter in a flash. Chinese people often regard this day as the beginning of winter. Lidong doesn't serve dumpling bowls. Nobody cares if you freeze your ears. In the north, people have the custom of eating dumplings at the beginning of wint... ...
Duck leg soup with white gourd
The duck in autumn is not only fresh, tender, plump and nutritious, but also has the functions of nourishing the Yang of five internal organs, clearing the heat of fatigue, nourishing blood and water, nourishing the stomach and promoting the bod... ...
Steamed squid with vermicelli
The protein and phospholipid contained in mung bean vermicelli can excite nerves and increase appetite. It is necessary for many important organs of the body to increase nutrition. It contains a kind of globulin and polysaccharide. It can promot... ...
Chinese bacon with Tarragon
There is a saying that a grass in Kangshan mountain is a treasure for Nanchang people. It can be seen how delicious a dish is.
