Chinese Food
All Recipes
Beiqi dangshen eel soup
All in silence
Mushroom with oyster sauce
Pleurotus eryngii mushroom meat is fat, crispy and tender. Especially, the stipe is dense, firm and milky white. It can be eaten completely. Moreover, the stipe is crisper, smooth and refreshing than the cap. It is called king of Pinggu mushroom... ...
Egg tarts / yellow peach egg tarts
Fatten us up!
Cream yellow
Daihuang, also called Daihuang, is often used to make a very traditional Cantonese dessert - Daihuang Baobao. Cantonese like to order a cage when they drink morning tea. It's accompanied by a well brewed fragrant piece. Slowly taste its strong m... ...
Pickled rice with preserved coriander
Have a good breakfast. It's more nutritious with an egg.
Sweet and sour eel
Monopterus albus is delicious and nutritious for Dabu
Yellow peach and Portuguese egg tarts (small white version)
The reason for studying this recipe is that there was a disastrous experience in the production of pastry before. That's terrible. And the amount of waste is huge. The amount of heartache is a little butter... Hoo... So the amount of this recipe... ...
Prawn casserole
Shrimp is my favorite. I miss the prawn pot in xiashafu's cookery a few days ago. It's too far to eat. So I found it on the Internet. Haha. In fact, the key ingredient of the cookery is the last layer of spicy powder. Fortunately, it's easy for ... ...
Braised chicken feet and wings
I have wanted to eat chicken feet for a long time. I always thought it would be difficult to do it. Today, I flipped through the menu. I found that the logic was clear and the steps were simple. So I experimented. I have to say, it's another dis... ...
Double cooked pork
Precautions - 1-CUT the meat after it is cold or it will be fragile (you can use tap water to cool it in a hurry) 2-taste the saltiness of the bean petals to determine the salt quantity 3-dilute the sweet sauce with water according to 1-2 ratio ... ...
Panlong eel
When I was a child, I liked eating the Panlong eel made by my mother. But I never did it. Because I felt the slippery eel hairy. After I had a family by myself, I missed the taste very much. I recalled my mother's practice and made it myself. It... ...
[purple sweet potato ice skin moon cake]
Because the dosage was not calculated before, and I tried it again recently, and the finished dough is about 450g. So according to 15g per crust (with 35g filling and 50g per mooncake), the following formula should be able to [make 30].
