Chinese Food
All Recipes
Steamed hairy crab
The crab claw is the golden liquid. The louqiu is Penglai. You need to drink good wine. Take a boat to get drunk.
Kung pao chicken
Kung pao chicken is not a success. I need to continue to think about it. I made it twice for myself to learn from it. The first comment of Guo Niu was that it was not delicious at first sight. It was not as good as Grandma's. it was too spicy. T... ...
Steamed eggplant strips
Steamed eggplant is a very common dish at home at ordinary times. Cut and steam the fresh eggplant and then dip it into the food. It retains most of the nutrients in the fresh eggplant. Moreover, these nutrients are more conducive to the absorpt... ...
Stewed carp
After the beginning of autumn, give more food to children, nourish the spleen and stomach, nourish the brain and strengthen the muscles and bones. The weather in the north changes obviously with the solar term. After the beginning of autumn, the... ...
Braised crucian in sauce
Crisp fish belongs to Hebei cuisine or Zhejiang cuisine. It is characterized by bright yellow color, beautiful color and fragrance, tender bone and crisp meat, delicious flavor and long time eating. Crisp fish is rich in protein, fat, vitamin, n... ...
Fish flavored shredded pork
Every family can cook fish flavored shredded pork. It's very good with rice or noodles. I can't say what I did is authentic. But I did it according to my family's hobbies and learning from others' experience. It's very interesting. The owner of ... ...
Side dishes - [pickled white radish]
Breakfast, porridge and food are prepared specially. They are handled the night before. They are sealed in a container and put in the refrigerator for one night. They can be enjoyed the next day. It's very simple and convenient. It's crispy and delicious.
Canadian Arctic shrimp in Japanese oil and vinegar sauce
Canada's wild Arctic shrimps are produced in the Arctic Ocean and the cold water 400 meters deep in the North Atlantic Ocean. They are cooked on board immediately after fishing and frozen at minus 28 degrees. Canadian Arctic shrimp can be thawed... ...
Fish mushroom
Since learning how to do this with Lentinus edodes, stir fry it in three or two times. It's delicious. It's better than fish flavored shredded pork.
Sweet and sour spareribs
Simple sweet and sour spareribs. The taste is sour, sweet, soft and waxy. The method is simple, especially appetizing.
Lazy pickled radish
By chance, Congcong learned a pickled radish with a taste similar to Sichuan pickle. This method is really super simple. It doesn't need to be pickled or fermented. Although it's not authentic, it's really very convenient. The pickled radish can... ...
Zucchini in cold sauce
Zucchini is mostly used for cooking. It's a regular on the table in summer and autumn. I once had a cold zucchini with my friend in a restaurant. I didn't know what it was for half a day. I only felt the taste was familiar. It tasted different. ... ...
Canadian rib eye steak, oatmeal and rice
Rib eye steak is from the meat between the 6th and 12th ribs of the rib ridge, that is, the meat beside the beef bone. Generally speaking, frosted beef refers to here. The rib eye steak may not be as tender as the loin, but the meat on the side ... ...
Fried eggs with peppers
The way of making quail eggs is in my recipe.
Stir fried shredded kelp with spicy sauce is a delicious small cold dish with reduced fat. Less oil version is healthier.
Stir fried shredded kelp with spicy sauce. Delicious small cold dishes to reduce fat. How to use less oil. Stir fried delicious healthy dishes. Add some sesame. Very delicious. The characteristic of stir fried vegetables is to pour hot oil on ve... ...
Shredded beancurd in cold sauce
Mr. Ma has a toothache these days. He can't eat anything harder. So when I make this cold mixed beancurd, I will change it a little. I will mix it in the form of a strip torn by hand. In this way, the ingredients can be better integrated. And th... ...
Steamed eggplant with garlic
Have some appetizers in summer when you have no appetite.
