Chinese Food
All Recipes
Steamed sea bass with black bean and pepper
Steamed perch with black bean and pepper is a family recipe with high value. In this production, pure canola oil with golden dragon nutrition and vitamin A is selected to make the stir fry clearer, fresher and less smoke when cooking. Perch cont... ...
Pigeon soup with yam.
I'm thin. My wife and children need nutrition. So when I'm free, I'll learn to cook simple and nutritious meals..
Steamed yellow croaker
The best way to eat seafood is steaming. This way of cooking can retain the nutrition of ingredients and lock in the delicious food. Yellow croaker is tender, delicious and nutritious. It is rich in protein, minerals and vitamins. It has a good ... ...
Boiled fish
Boiled fish is also called boiled live fish. You can think of it as a warm and fiery dish. It's a delicious dish popular from Chongqing to the whole country. It's simple and exquisite. It's usually made of fresh grass carp as the main material a... ...
Diced chicken with chili
[smell chicken and dance] spicy chicken is a classic traditional delicacy in Sichuan and Chongqing. Generally, chicken is the main ingredient. It is refined with onion, dried pepper, prickly ash, salt, pepper, monosodium glutamate and other mate... ...
Barbecued pork [family version]
There's a little treasure at home who doesn't like eating meat. It's drunk to make meat with the whole pattern every day.
Pan fried oyster
My favorite seafood. Never enough. It's baked every time. This time, it's fried. I feel the perfect combination of seafood and golden dragon fish nutrition enhanced vitamin a pure canola oil.
Braised taro with Rosemary
It's the best way to eat Lipu Taro. I think it's just stewed meat, especially stewed pork. Steam the two ingredients together for 40 minutes. The glutinous taro absorbs the fragrance and oil of the streaky pork. Don't mention how delicious it is.
Stir fried pork intestines with pickled radish
I pickled radish with fat intestines, acid of radish, sweet of sauce and stink of fat intestines. I was stir fried with pure canola oil of vitamin A fortified by golden dragon fish. I used to fortify vitamin A with pure canola oil of golden drag... ...
Shredded pork with green pepper
Every family has several Reserved meals. I can't eat enough. I always eat them two or three times a week. Just like this steamed rice with green peppers. My family eats at Zhou Zhou. With rice and noodles, it's quite awesome. The meat I use is t... ...
Fried broccoli with shrimp
This is a quick homely Kwai saute. The combination of broccoli and shrimp is perfect. With the aroma of garlic, it is full of fragrance. Golden dragon fish nutrition fortified vitamin a pure fragrant rapeseed oil was used in the stir fry, which ... ...
Sauerkraut
I like Sichuan food very much. As a southerner, I can't eat too spicy, but the fish with pickled vegetables is just spicy. It's sour and spicy. It doesn't irritate the stomach. It's too addictive. I like to add some dishes I like to eat in sauer... ...
Diced fresh and tender corn meat
Autumn is a season rich in fresh corn. In addition to cooking and stewing, we can also stir fry corn into vegetables. When frying, we should choose healthy, nutritious and fragrant oil. This kind of oil smells fragrant. It doesn't emit black lam... ...
Balding butter (crab sauce)
The sea crab is too fat. I bought 10 jin. The whole family ate five Jin. The other five Jin let me steam and take out the meat. Cooked delicious crab sauce.
Fat beef in sour soup
Fool's operation. Convenient Kwai's banquet. Sour and spicy appetizer. Super rice.
Chicken with scallion and wine
[389] it's a story about the rain on the terrace that can stimulate cute people to wait for spicy chicken with rice It's the rain 2018.9.19
Stewed bean sprouts with pigskin
If you bring skin to the pork you usually buy, do you still lose it. As we all know, pigskin is very nutritious. It contains a lot of collagen, which can slow down the aging of cells. Often eat meat skin. It can make skin plump, elastic, smooth ... ...
Spicy lotus root
This dish is similar to the lotus root slices in the dry pot. But I cut the lotus root into shreds. The finished product tastes better and can shorten the cooking time. It's easier to cook. The finished product is spicy, crisp and unique in flavor.
Steamed perch
Today's introduction is a very classic steamed fish. I learned to steam all sea fish and freshwater fish. Go to buy some unusual fish. I often hear people say they don't know how to do it. In my eyes, all the fish can be steamed like this. It is... ...
