Chinese Food
All Recipes
Stewed spareribs with rice
The essence of potting rice is that it can't be stopped. Let me teach you how to make a soulful rice pot.
Minnan authentic fried oyster
When I was little, my mother would cook it for me on rainy days. Now I think of it every rainy day
Korean oxtail soup
Come here. I'll have soup today. What kind of soup should I have? Oxtail soup. Friends who often eat Western food must be familiar. But for oxtail soup, I think the classic or Korean oxtail soup is milky white. It's like boiling milk. It's very ... ...
Egg noodles without flour
Crane Pu features Kwai Fu. Recently, I'm a little addicted to eating noodles. Wheat noodles, rice noodles, and handmade noodles. I used to eat noodles when I was a child. The taste of noodles is different. No need to knead. Time saving and labor saving
Sweet and sour lotus root
There are many ways to eat lotus root. Juicing, cold mixing, hot frying, and soup are all delicious. But my favorite is this sweet and sour lotus root. It's simple and quick. It's bright and red in color, sour and sweet in taste. It's appetizing... ...
Potato ball soup
Every time I go to the food market, I think everything is good. I want to buy it back. Among them, the potato stock is overstocked. Digest it quickly. Have a potato ball soup.
Stewed vermicelli with cabbage
Vermicelli is my favorite. It's delicious with any dish. Even with the most common cabbage, it can produce different taste. Use chopsticks to pick up a handful of chalk strips and put them to your mouth. Ziliu takes a breath of it and it's obedi... ...
Chaoshan oyster
As a Chaoshan people, I have to know this. It's the green oyster brand that is crispy on the outside and tender on the inside. Even I, who don't eat oysters, love it very much Mei ️
Baby's supplementary lunch meat
Baoma who has a baby will always try her best to prepare her baby's complementary food in different ways, just to let her baby eat healthy and fresh things. Today, I'd like to introduce a kind of tender luncheon meat. It's healthier to buy your ... ...
[five willow branch fish] it's an old fish flavor. There's really fish.
The five willow branch fish is an ancient Taiwanese fish dish. The main point of cooking is to fry the fish in the crispy and tender food, then boil and thicken the fish with five kinds of shredded vegetables, and pour them on the crispy and dry... ...
Stewed rice with beef and egg
When I was studying in Guangzhou, I would ask my classmates to have a pot of rice every three to five days. The reason why baozai rice is called baozai rice is that it is cooked in a small clay pot (also called a casserole). There are various ki... ...
Dongdong version boiled meat slices
In the past two years, boiled live fish, boiled meat slices and grilled fish are very popular. Sichuan restaurant can be seen all over the street. But the cooking in the restaurant is very spicy. We Quanzhou people can't eat too spicy. So we wen... ...
White gourd and kelp thin meat soup (lazy version)
In these two days, the gums are on fire. It's a little painful to eat. You can't speak correctly... So I stewed a fire-fighting soup specially. We all know that the wax gourd and kelp are good products for burning. So I believe that after drinki... ...
Homemade Sichuan hot and sour noodles
Hot and sour powder is a famous Sichuan special snack. As long as you have the impression of hot and sour powder in your mind, the hot and sour, fresh, salty, fragrant and hemp will mix instantly. Your saliva will not be restrained.. I didn't kn... ...
A common family home dishes deep fried spare ribs.
Pork chop that adults and children love to eat. They are afraid that they will not bite their teeth. The skin is not crispy enough. What should they do to make delicious pork chop?
