Chinese Food
All Recipes
Seafood casserole (mud eel and shrimp casserole)
Seafood pot. Just as the name implies, put seafood into a pot to cook together. Today I bought mud eel and shrimp. So I used these two ingredients. In fact, it can be done according to personal preference. It's OK to put other fish or squid. Inn... ...
Boiled sea crab
This kind of crab is commonly known as Portunus. It's easier to see in the northern sea area. It's not a southern species. Its meat is delicious and the price is very close to the people. If you have friends from the north, you can buy it. As lo... ...
Braised prawns
Maybe it's because of Chaoshan people. They love seafood very much. They often buy seafood and slowly summarize their experience.
Shrimp hot pot
In 1097, the fourth year of Shaosheng, Su Shi was exiled to Danzhou in 62 years. After the Wutai poem case in Danzhou County, Hainan Province, Su Shi was relegated to Huangzhou, Huizhou and Danzhou. Among them, Danzhou is the hardest. It was dem... ...
Summer appetizer with guacamole sauce
Hot summer is the season for party. The host party, in terms of meal, is usually not suitable for too complex cuisine. Simple appetizers are more popular than the main meal because they are convenient to eat. To share this time, I also like the ... ...
Pan fried salmon in European style
Simple and tall food, delicious food, good selling, party, dazzling skills, best choice, small partners will be stunned.
Steamed perch
Few ingredients, short time and good taste is the expectation of family chefs. Steamed bass is a good choice for lazy people. It is also a good choice for beginners who like cooking. At the same time, perch also has high edible value. 1. Perch i... ...
Braised sea rice and white gourd
Wax gourd is the most common food. Braised with oyster sauce and sea rice. Turn common ingredients into unusual delicacies. It's made of vegetables and meat. It's just as delicious and attractive.
Steamed shrimps with garlic
Make some delicious food with your friends on the weekend.
Shrimp with salt and pepper
White, white, tender and tender shrimps, facing the sun, are fresh and refined in the seafood in the morning market. You don't need to shell it when you eat it. It's clean. Deep fry it. The shell is crispy. The shrimp is fresh and tender. It's m... ...
Steamed bass
I decided to make a steamed bass. The method of steamed bass is very in line with the current health concept. The key is to save time. Marinate it well in advance. When the time comes, steam it in the pot, pour hot oil and serve it on the table.... ...
[sea cucumber and spareribs soup] - fresh soup for improving immunity in season alternation
The main ingredient is sea cucumber and spareribs. It's Stewed with scallops, dried osmanthus and Cordyceps. Sea cucumber can improve immunity. Cordyceps flower can also help regulate and enhance human immune function. This soup is delicious and... ...
Stir fried sea melon seeds
Stir fried sea melon seeds to make wine and vegetables. Super cool.
Fried shrimps in soy sauce
Wanzi soy sauce was a high-grade product when we were young. We occasionally got a bottle of it. It was only used as table soy sauce. It was eaten with it. It was not willing to be used for cooking. Fortunately, we got the soy sauce this time. W... ...
Steamed perch
I really don't want to stay next to the lampblack in summer. Steaming vegetables has become the choice in summer. This is a simplified way of steaming fish from the old lady Jiang Xianzhu.
Cheddar Cheesecake
The following formula can be made into 1012 large ones. The original recipe uses a chef's machine. We don't have such a tall instrument. It's directly adapted into a freehand recipe. This recipe is similar to scone, but it doesn't count. Let's c... ...
Trial report of Wanzi pure brewing soy sauce 2 -- steamed bass
The two children at home love to eat fish, so they make it several times a week. The bass has few bones, tender meat, and moderate price. It's very suitable for children to eat. The fresh bass is most suitable for steaming. It can keep its origi... ...
