Chinese Food
All Recipes
Seafood (crab) congee
Because there are only two steamed crabs left
Mixed vegetables
Among the three vegetables mixed with vegetables, we have selected the current seasonal vegetables, spinach, bean sprouts and cucumbers. The first two are cooked vegetables, and the second is lettuce. Three kinds of ingredients, three kinds of K... ...
Sweet and sour spareribs
I've seen the Chinese restaurant. I'd like to make sweet and sour ribs.
Sweet and sour spareribs
The most convenient and best dish that my mother-in-law taught me before. Although I am alone now, I feel warm every time I go to see the recipe given by my mother-in-law. I miss that he and my mother-in-law made this dish yesterday on the Chine... ...
Clearing away heat and promoting diuresis
Heat clearing and detoxicating. Kwai fat, antihypertensive, and fern root powder. Low in calories and satiety. It's a delicious cold salad. With the clear heat and dampness. Cool blood, stop bleeding and drop amaranth. Balanced and healthy nutrition.
Sweet and sour spareribs
Attractive luster, sour and sweet sauce, fresh and tender pork chops. It's hard to stop when you take a sip. The traditional cooking method of sweet and sour pork ribs is to use oil to melt sugar. It costs oil and is easy to burn. Accidentally, ... ...
Sweet and sour spareribs
Low oil version. It's slimming. It doesn't like oil, so it doesn't need to be fried. Once the classic sweet and sour juice is poured on it, the ribs are instantly perfect.
Sweet and sour spareribs
My sweet and sour pork ribs have always been the most popular home cooking. Every time I make this dish, my child's appetite is very big. I also like it very much. It's very appetizing, sour and sweet. The teeth are delicious and fragrant. There... ...
Beanbag
This Kwai baozi stuffed with red bean paste. No warm afternoon sun. No northern exclusive radiator. We have to tell you. Fermentor. We need to send it out anytime.
Prawns in tomato sauce
Every dish, made by different people, is endowed with different souls. The most beautiful style of Chinese food is flexible transformation and free combination.
Lotus root slices with osmanthus
The cold dew is over. The temperature is falling. The osmanthus is blooming. The lotus root is fat and tender. The lotus root slice and osmanthus are used to make a cold dish with sweet and sour taste. It's crisp, delicious, fragrant and beautiful.
White rice
Just a little try
Fried lotus root with sour and sweet sauce
Sweet and sour.
