Chinese Food
All Recipes
Beef with slovenly sauce (tendon of money)
The beef in brown sauce is very simple. As long as the corresponding seasoning is prepared, the beef tendon must be selected as the part of the tendon. A cow can produce ten kilograms of bovine tendon. But only the most elite part is only three kilograms.
Diced Pork and eggplant pot stickers
Guotie, a famous Chinese traditional snack, belongs to the small food of fried stuffing. It's exquisitely made and tastes delicious. According to the season with different fresh vegetables. The shape of pot stickers is different from place to pl... ...
Beef with sauce
It's the key to make sauce beef. But it's not the key to this article. Sauce beef chooses beef Jianzi meat. It's also the meat of beef legs. It's often active. It has many muscles and veins.
Braised spare ribs
Ribs contain not only protein, fat and vitamins, but also a lot of calcium phosphate, bone collagen and bone mucin, which can provide calcium for children and the elderly. Spareribs have high nutritional value. They have the functions of nourish... ...
Stewed beef with rice in casserole
In early spring, the weather is still cold and hot, so we should not be too light in diet. High calorie and nutritious food can make our body stronger. At the same time, we should be ready for the coming of hot summer. Therefore, this spring is ... ...
Old Beijing fried noodles with soy sauce
When I was young, I studied in Beijing. Because it was delicious. In my spare time, I found food in old Beijing. From restaurants to old Beijing families. In my opinion, the best fried noodles in Beijing are not in the restaurants under the bann... ...
Shredded pork with Beijing sauce
Beijing sauce shredded pork is a Kung Fu dish. The meat shreds with strong sauce flavor, the bean curd skin with tendons, and the onion shreds or the fresh cucumber shreds. Bite down the meat flavor, the sauce flavor and the fragrance of the dis... ...
Guangdong style litchi beef ribs
From Chinese restaurant
Stewed beef brisket
The first taste memory and later love for cooking came from my dead grandfather. This taste was deeply rooted in my heart when I was very young. Now I can vaguely find the taste of Grandpa from my mother's cooking. I think I have the obligation ... ...
