Pu Cai Dumplings VivianneDickens Ingredients: soy sauce,salt,pucai,pork,MSG,pepper,cooking wine,onion,Jiang,peanut oil,sweet sauce,dough
assorted stew MozellKutch I fell in love with it the first time--assorted stew<br /><br /> I have a friend in Shandong. Their family has a traditional stew. He said it was very delicious and it was a dish that has been preserved to this day. Hearing what he said was very good, I specially asked him to make a Shandong stew. Not to mention, the dishes were brightly colored and fragrant when they came out of the pot. Although they were vegetarian dishes, they tasted very delicious and went well with the rice! I really fell in love with it the first time I made it, and it has been designated as one of the most popular dishes at home! Share it with you today and hope everyone will support and like it! <br /><br />Characteristics of assorted stew:<br /> simple manufacture<br /> colorful<br /> delicious taste<br /> Dinner partner
assorted pimples soup ArnoldoHintz The baby is 3 years old and is very picky about food. He is unwilling to chew what he eats. He is still willing to eat something he makes once in a while.
fried herring LizzieRoob Herring fish, which we call green carp, is the fattest when the wheat harvest is at its peak. At this time, people will not pickle it with salt and fry it in the sun to become dried fish, and use it to roast it and eat it with tortillas. I still remember when I was a child, the beautiful times when I was roasting semi-dried herring with a handful of wheat straw. The semi-dried fish was roasted until it flowed with oil, and it was fragrant in my mouth until I ate it. Now, there is no firewood, so I have to fry it in a pan. It tastes good!
Fish in onion oil CleoraRutherford This dish follows the tradition of Shandong cuisine. It is cooked by steaming and finally poured with fried onion oil. The whole fish is full of onion aroma, salty and fresh, and the meat is plump.
Face lift with shredded pork and beans DemetrisStamm This kind of bean skin paste mixed with garlic and rice was learned from my grandma. It is a cold dish that my family often eats in summer. The difference from the Northeast Big Skin paste is that it mainly uses garlic as a seasoning. The whole dish tastes salty and fresh, has a strong aroma, and has an authentic Shandong cuisine style.
Preserved vegetables and winter melon meatball soup DominiqueLubowitz Chaoshan preserved vegetables are dried radish, dried radish. Together with Chaoshan pickles and fish sauce, they are called the "Three Treasures of Chaoshan". Because radish is commonly known as "vegetable head" in Chaoshan, it is called "preserved vegetable". <br />I like preserved vegetables with a slight sweetness. Not only are the fried eggs delicious, but also the braised pork and soup have the finishing touch. Today's winter melon meatball soup tastes slightly sweet because it has dried vegetables. Even without meatballs, it tastes just as good.
stir-fried kidney flower AglaeKlein Stir-fried kidney flower is a common home-cooked dish with pork loin as the main ingredient. Made by stir-frying, it is characterized by tenderness, mellow taste, smoothness and non-greasy. has high nutritional value.
