Chinese Food
All Recipes
Braised broad noodles with lentils
This is also a delicacy passed down from my mother. When I was very young, my mother often made it to eat. At that time, the food was small and the tableware was big. When I couldn't eat it, I often took it to my friends. Then I went home and li... ...
Marinated pig's hoof
Marinated pig's hoof. It's absolutely suitable for novice cooks with zero cooking skills and lazy like fish... It's really simple. Just get all the materials ready and throw them into the brine. The next thing is to wait for eating. Ha ha. Durin... ...
Stewed pig's feet with chestnuts
Chestnut is a delicious food. It's very delicious whether it's Roasted separately or processed together with all kinds of food materials after peeling. Today, it's really delicious to make a stewed pig's hoof with chestnut. It's really delicious... ...
Braised eel with chili sauce
I like eating eel in winter. I won't be afraid of dryness and heat. Hee hee. Very mending
No brain operation can bake lamb chops at home
Recently, it was found that broil in the oven is a good thing. My husband likes kebabs very much. Although I don't have mutton and kebab sticks at home for the time being, let's try the Australian lamb chops first. It's simple, delicious, not gr... ...
Braised pork in brown sauce
My best friend missed my spicy noodles. I can't let her eat only a bowl of noodles when I come here so far. So I stewed a pot of lotus root and spareribs soup, cold mixed a plate of wild fungus, stir fried a plate of wheaten vegetable. Most impo... ...
Tricolor chicken
No.47 restaurant of Sichuan cuisine of beast pie The reason why Ms. Huang protested is that last week, she had to eat either boxed rice or oven food with a little pot gas to stop cooking. In fact, it's because my fingers were scalded by the gril... ...
Abalone Mushroom with preserved apricot
Kung pao chicken is a very classic dish. This time, we replaced the chicken with apricot abalone mushroom and made Kung Pao apricot abalone mushroom. It's very good. It's better than meat...... Pleurotus eryngii has thick meat, crispy and tender... ...
Pickled cabbage
NO.48 Sichuan cuisine of beast pie [pickled cabbage] No.2 canteen The cabbage in winter is lovely, but the one in small size is tender. It's sweet and sweet. It's the same as sweet and sweet lotus white. It's very suitable for people like Miss H... ...
Steamed rice with pork ribs and sausage
It's easier to catch fire in dry weather. So I dare not make it in a pot. Use an electric cooker instead.
Chicken wings with beer
Wine is an important seasoning in cooking dishes, especially meat. Wine mainly plays the role of deodorization and deodorization. Seasoning and freshness. In Chinese cooking, yellow rice wine is often used. There are also white wine. For example... ...
Stewed monkey head mushroom with pig's hoof
Pig's hoof has always been a girl's favorite food. And I especially like to eat Hericium Mushroom. Today, I finally catch up with the vegetable market and have fresh Hericium Mushroom. Before, they were all served in braised pork. This time, I'd... ...
Stewed tea tree mushroom with pork
My husband likes to eat streaky pork. So he bought 2 jin. He usually cooks it with tea tree mushroom. Friends who like to eat meat like it very much. Although it's usually done in this way, I'd like to see how others make it. I didn't have this ... ...
Braised goose with wild rice
It's easy to learn how to cook goose with wild rice. It's the best in winter.
Secret duck feet
I don't like duck meat, but I'm crazy about duck feet, especially braised ones. Every time I make this delicious duck feet, I won't let go of the soup. Ha ha ha.
