Stewed Bean Curd with Chinese Cabbage and rice vermicelli
Introduction:
This is the first recipe of the Chinese new year that I am going to introduce to you. I hope you will like it. There are many types of vermicelli that you can use for this vermicelli recipe. It can be made from rice flour, bean flour, and even sweet potato flour. You can take whatever you like and are comfortable with in this recipe. Read the rest of this entry »
happy Chinese spring festival
You must have known that seven days ago, it was a big time for the Chinese people all over the world. I drove for 27 hours and sit in the newly build train express for 11 hours, and took another 1 and 1/2 hours before I came to the village where my parents live right now. We visited our friends and relatives during the spring festival. Of course, we cooked and ate different kinds of modern and traditional local foods. Read the rest of this entry »
Stir Fried Three Veggie Slices
Introduction:
You will see what the three veggie slices are if you are curious to know after you read this title. They are three ingredients that are often used in Chinese vegetarian foods. Read the rest of this entry »
Shredded Chinese Cabbage with Dried Tofu Shreds
Introduction:
Today, I am going to present a recipe that involves sweet bean sauce which tastes sweet and salty. It is often used in noodles and salads. I also often eat cucumbers with it. I love this kind of sauce because it will not only enhance the flavor to the dish, but also add color to it. Read the rest of this entry »
Hot and Sour Radish Soup
Introduction:
Today, Rachel said she wanted to eat radish because he ate some last night from one of the small eateries on the side of the road in the community. So I find out this hot and sour soup recipe and cooked the radish soup which she liked the soup and radish, but leaving the mushrooms alone as she always does. I don’t know why she doesn’t like them and how to make her to. You know, I love mushrooms of any type. If you have some good tips, please leave a comment at the end. Thanks. Read the rest of this entry »
