Chinese Food
All Recipes
Akishi braised cuttlefish with home cooking sauce
Autumn swordfish is very common on the table. But the smell is often intimidating. It's very easy to make autumn swordfish without the smell. Besides, akishi needs to add something today. The taste will be too fragrant.
Dried celery leaves
When the celery leaves are blanched, the original bitter taste is only the fragrance. After chopped, the taste will not be too rough. It is mixed with dried herbs. No need to add too much seasoning. Simple stir fry and mix. It becomes a delicate... ...
Sweet chrysanthemum
Carrots, garland and coriander are all grown by my mother. Green food
West lake vinegar fish
West lake vinegar fish is a famous traditional dish in Hangzhou, Zhejiang Province. This dish is made of West Lake Kun fish. Before cooking, it usually needs one or two days of starving in a fish cage to make it excreted in the intestines. The c... ...
Braised prawns
How to deal with crawfish - * * the crawfish bought back. Soak it in light salt water for about 30 minutes. Rinse it with clean water. Brush the whole body of the crawfish with a clean toothbrush. Especially the gap between legs and feet. Hold t... ...
