Fried Dried Shrimp with Rape Flowers
Tips 1. In step4, filter the steamed soup, remove scallion and other ingredients. This soup contains a strong shrimp taste. It is the best seasoning for this dish. 2....
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Feature: Frying
Fried Shrimp With Assorted Vegetable Recipe
Tips 1. The feature of eggs white is to coat shrimp and ensure its tender and fresh taste. Add more egg white if you cook a lot of shrimps at...
Fried Eggs with Chicken Strips Recipe
Tips: Use low heat to fry egg mixture. Be caution, it is to overcook the egg mixture and burnt easily. In step 8, remove from heat ASAP when chicken strips...
Chinese Curry Chicken Recipe
Tips Before frying the chicken, marinate with cooking wine can remove the bad smell of raw meat. When frying, the inside meat will be fresh and tender without the bad...
Chinese Fried Banana Chicken Recipe
Tips Do not store bananas don’t place in the refrigerator. Store it under the condition of 10 ~ 25 ℃ to make sure it is fresh. Add more oil to...
Chinese Fried Chicken with Pickled Pepper Recipe
Tips: Use a chick to make this dish, because chicken meat is more tender than an old one. Marinade for a longer time can enhance the meat taste and flavor....
Easy Chongqing Spicy Chicken Recipe
Tips: When marinating chicken meat, mix well. Chicken meat can soak taste and moisture of the ingredient. Then stir-fry over high heat to shorten cooking time. In doing so, chicken meat will...
Chinese Fried Bean Curd Sandwich Recipe
Tips: You can wipe the bean curd inside with cornstarch before put pork stuffing. It makes bean curd more sticky and easy to press. After pressing two pieces bean curd,...
Chinese Fry Lotus Root Sandwich Recipe
Tips: Lotus root is easy to oxidize and turn dark. After cutting lotus root slices, cook as soon as possible. If you don’t use it, you can temporarily store it...
Chinese Oyster Omelette Recipe
Tips: 1. Blanching can remove the excess water, Oysters contain a lot of water. Excess water can affect the appearance and taste when frying, so never forget the blanching step. 2....
