Chinese Food
All Recipes
Pig's foot vinegar (pig's foot ginger)
I got up early this morning and there was snow outside the window. It had accumulated for several inches. The party with friends was cancelled because of the snow. I watched the pig's foot vinegar stewed on the stove for the party. Heated the po... ...
Braised cabbage
It's very homely. It's cold and hot. Pickled cabbage is the best choice.
Fried ham
It's a little paste, but it's very fragrant. I don't believe you do it.
Boiled chicken
On a cloudy day, make a cold dish with open taste. Drink hot soup with spicy chicken pieces. It's a feast.
Dumplings with pickled vegetables and meat
Children like to eat dumplings with pickled vegetables made by their mothers. I'll share with you today
Stir fried chicken slices with mixed vegetables
I've been losing weight recently. I'm sure I should pay more attention to my diet. Chicken breast is also a very good fat reducing meat. So I fry them with my favorite vegetables. There are meat and vegetables. Low fat and healthy, no burden
Fried eggs with shrimp
Don't miss the delicious shrimp.
Tomato and vegetable soup with pimple
Mom likes pasta. Pimple is one of them
Stir fried chicken gizzards
This is the last dish. I like it very much. I can eat three bowls of rice every time I cook it. It's spicy and spicy. It's so delicious.
Stewed rice with preserved meat
Recently, I always think of making bacon myself. Only when I think of the delicious stewed rice with preserved meat, can I have saliva when I think of it
Wonton
Today, I made my baby his favorite wonton. I enjoyed a big bowl. It's not bad. It's too much face for his mother.
Braised beans with potatoes
When I was a child, my favorite meal. Up to now, I am still moved by the full memory.
Boiled dumplings with Chinese Cabbage
Boiled dumplings are similar to but different from our traditional dumplings. 70% of the flour is boiled and 30% of the flour is boiled and mixed with cold water. After the starch in the boiled noodles is boiled, the dumplings will taste softer.
