Chinese Food
All Recipes
Sichuan cold noodles
Before I went to bed last night, fan ran to my bed and said, Mom, I want to eat cold noodles. Make me a meal tomorrow. In the face of the request of less sails, my mother has no reason to refuse. She is worried about where to buy soda water in ... ...
Steamed egg with minced meat
The first one to eat this dish. It was made by her mother-in-law brought by a friend. It's delicious. Later, I have been thinking about how to make it. But I seldom use it to make a dish formally. Most of them are making dumplings and other left... ...
Pan fried plain fish
The fresh flatfish itself is very delicious. Usually fry the flatfish in a pan. It always peels or bursts oil. It's a headache. The size of the air frying pan is just right for the effect of frying. I added a piece of tin paper at the bottom of ... ...
Minced pepper hooves in the Jianghu of CC family
It's a real Chongqing Jianghu food. One night, I went out with my friends to have a little party. I found a small restaurant where pig's hoof is said to be well made. I became addicted to it as soon as I ate it. After coming back and doing it fo... ...
[10 minutes of lazy food] ~ salt and pepper pumpkin
Pumpkin is rich in carotene and vitamin C. It can strengthen the spleen, prevent gastritis, prevent night blindness, protect the liver, make the skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two kinds of ... ...
Wonton in chili oil
I've been eating this recently. It's mainly easy to cook. And it's appetizing to put vinegar back in the mouth. Wonton is matched with vinegar and homemade chili oil. Generally, I can only eat six wontons made outside, but I can eat a dozen at h... ...
Chili oil with pepper flavor
This chili oil is a kind of chili oil made of Sichuan round bell pepper. It looks like a little tomato. I remember that when I first went to the restaurant to eat the spicy bullfrog, I saw this chili and thought it was a little tomato. Later my ... ...
Spicy lunch meat
Many kinds of spicy pot have been eaten. It's time to develop new varieties
