Chinese Food
All Recipes
A pot of brine, a must for a chef
I've been chasing Chinese restaurant recently. I especially like every delicacy made by chef Zhang Liang. In the period when Zhou Dongyu was a chef, the bright chef taught her to indulge in delicious food and brine. After watching the drama in t... ...
Sashimi
Prepare 34 fish. Wash them. Smell them with cooking wine. Heat up the pan and drain the oil. Add a little salt. Fry the sashimi on both sides. Fry the sashimi and boil it in water for five minutes to taste. Thicken the pan. If you like, let it g... ...
Stewed mushroom with chicken
The mushroom is a kind of poplar mushroom. It is mainly produced from September to November every year after the autumn rain. It tastes smooth and tastes like the mushroom in the pine tree after drying. Because it looks like Ganoderma lucidum wh... ...
Xiaoyu's private kitchen: tofu, fish, shrimp and clam
The traditional cooking of tofu shows its daily side. Common practices include Braised Tofu, rolled tofu, noodles, salt and pepper, etc. Xiaoyu's favorite way of eating is frying. Warm the oil to slowly force away the water. Finally, the high te... ...
Pan fried hairy crab
It's the happiest time of the year for hairy crabs to eat steam. They think it's fishy and fried first. It's dull and sweet.
Making salted duck eggs quickly
Salted duck egg is made of fresh duck egg. It is rich in nutrition, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various microelements, vitamins, etc. needed by human body. It is easy to be absorbed by human body. The... ...
Fried shrimp paste
It's easy to make, nutritious and delicious.
Stewed crab and vermicelli
The crab is full, fragrant and spicy. The fans of Jindao are wrapped in a thick sauce. Let's start now.
The correct way to eat hairy crabs
Introduction to crabs. It's a magic skill to eat. How to dig out a hairy crab perfectly? Just poke it in~
Rice wine and egg soup appetizer, invigorate the spleen, help digestion, eliminate fatigue and anti-aging
Rice wine, also known as fermented glutinous rice (L á oz ā o), is made by steaming glutinous rice and fermented by microorganisms. Rice wine is rich in nutrition, sweet and sour taste, and rich in a variety of amino acids, glucose, vitamins and... ...
Braised chicken with chestnut
Autumn is the season for eating chestnuts. I went to the morning market a few days ago and saw someone selling chestnuts. Thinking of having chicken legs at home, I thought of stewed chicken with chestnuts. Today I'd like to share the practice o... ...
Cantonese honey barbecue (open oven version)
Food taste. I know. This time, I brought you the authentic Cantonese barbecue. The meat is fresh and juicy. The color is attractive. It's not greasy. Barbecue is a traditional famous dish in Guangdong Province. It belongs to Cantonese cuisine. I... ...
Spicy prawns in dry pot
Spicy dried prawns addicted to one bite
Congee with seafood
Congee is the traditional congee in Cantonese cuisine. Congee has a soft bottom, fresh meat, simple operation, various collocations, and is suitable for the old and the young. -
Shrimp congee
Some time ago, I saw Lianghe new rice trying to eat. I applied with a try mentality. I didn't expect to be selected by Lianghe. I'm so happy. It took several days for MI to make the recipe yesterday. My baby broke and was busy going back and for... ...
Mixed agaric
Agaric in cold sauce is a home-made cold dish. The main ingredient is agaric. It is made of chili, coriander and other ingredients. Refreshing, palatable, nutritious, especially suitable for summer consumption
Braised chicken feet
The story behind this dish ～ (optional) chicken feet are very easy to operate. They can be stewed, marinated, fried, pickled pepper chicken feet, salt and pepper chicken feet and so on. They are very delicious food for drinking. Today, what we h... ...
