Chinese Sauteed Beef Sliced Recipe
Tips: Use high heat to stir-fry beef slice. Make sure only cook until medium raw, otherwise, the beef becomes tough and less juicy. Prepare the seasoning sauce (in Step2) in...
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Chinese Stir-fried Pork With Bitter Melon Recipe
Tips: Using cooked meat to stir-fry can make meat taste tender. Do not fry bitter melon for long. Otherwise, it can destroy the nutrition and vitamins in bitter melon.
Chinese Sauteed Lily Bulbs and Celery Recipe
Tips: We can eat celery without cooking, even though it is not tasty, Cook celery to medium raw to prevent vitamins and nutrition loss. Blanch fresh lilies before cooking. Otherwise,...
Chinese Fried Shrimps With Leeks Recipe
Tips: When stir-fry vegetables, stewing black fungus first. Because the taste of dried shrimp will penetrate to the soup. It can enhance the black fungus flavor. Dried shrimp are salty....
Chinese Fried Pork Liver with Sweet Soybean Paste Recipe
Tips: Blanch the pork liver to remove blood foam and smell. Only blanching in boiled water to shorten the cooking time. Otherwise, the liver may become tough and less tender.
Chinese Fried Spicy Clams Recipe
Tips: Use choose alive clam to cook. Because dead clam meat can cause food poisoning. Make sure clams have spit out sands and mud. You know, eating sands is a terrible...
Chinese Chicken with Radish Recipe
Tips: Cook radish until medium raw. Because cooking too long results in vitamins loss and radish may become less tender. You can blanch the radish to remove the bitter taste.
Chinese Shredded Potatoes With Vinegar Recipe
Tips: Soak potatoes stripes in cold water to have a crisp taste. When stir-fry potatoes, add vinegar first to eliminate the residual toxin of potato.
Chinese Spicy Hot Bean Curd Recipe
Tips: Blanching bean curd in salt water can remove the bitter and fishy taste. It makes bean curd tender, but not too soft.. In the balancing process, do not boil...
Chinese Stir-fried Lean Pork with Goji Recipe
Tips: Stir-fry the time of the meat should be short, otherwise, the meat becomes tough. Adding other ingredients when the meat turns white. It prevents overcooking and enhances the flavor.
