Chinese Food
All Recipes
Appetizer soybean
The appetizer before the festival. Open your appetite. Prepare for the coming feast after feast.
Mushroom and green vegetables
I've been busy selecting interest classes for Kay these days, asking him what he likes to learn. He said he would wait until he was six years old. I think he's a little late, and he's going to primary school. Well, since he's not interested in l... ...
Stir fried bean skin with green pepper
It's the first time this year to eat fried bean skin with peppers. I haven't eaten it for a long time. It's greedy. I used to add a tomato to improve the taste. I forgot to buy it this time. But it doesn't affect the taste either..
Pickles with sour and sweet taste (3 steps completed)
You can eat it after soaking for 2 hours. It's delicious. It's better after a long time.
Congee with barley and mung bean
According to the traditional Chinese medicine, Coix cold enters the spleen, lung and kidney channels. It has the functions of invigorating the spleen, invigorating the lung, clearing away heat and permeating temperature. It is also good for bala... ...
Stir fried dried parsley
Celery, also known as wild celery, is one of the special seasonal vegetables in the south of the Yangtze River. It has many fragrances and stems. It's a popular dish on the table in winter and spring. Because of its tender stems and leaves, it's... ...
Tarragon with mashed garlic
Penghaocai is the name of Shanghainese. Its official name is garland chrysanthemum. Because its flowers are very similar to wild chrysanthemum, it is also called chrysanthemum dish. In our country, it is cultivated from south to north. As early ... ...
