Celery mixed with dried bean curd Ingredients: chicken essence,salt,dried bean curd,celery,sesame oil
Coral algae salad One day, I saw coral algae for sale in the supermarket, so I bought a pack of cold salad. It was crispy. I didn't expect my son to like it very much. <br /><br />Coralline algae, also known as carnivorous and sea bird's nest, has high calcium and fiber, prevents osteoporosis, enhances immunity, promotes metabolism, and is a sacred product for beauty and beauty.
Arctic scallops mixed with garlic Arctic shellfish are a specialty of Canada. The price is not very expensive in the United States, and my family likes it very much, so they will buy a few boxes and keep them on special prices. Generally, I eat them cold.
Green and red shredded salad Summer is here and the weather is getting hotter and hotter. I don't want to cook too hot. Let's have something simple
lazy porridge Why is it called lazy porridge! Because I was lazy to cook when I came home from work, I had already cut the vegetables, but I couldn't afford to cook them all. So he used the washed rice to cook and used it to cook porridge. Just throw the vegetables down. It saves trouble! The baby also eats well...
Canadian Geoduck Ingredients: celery,onion,winter mushroom,pork,sugar,oyster sauce,olive oil,chicken powder,Longhou sauce,sweet red pepper,shangtang,pine nuts,yellow pepper
Assorted spicy fried noodles Seeing that there was not much green curry cream left, I used it to cook the noodles. And I made chicken curry yesterday to match it with it! It's refreshing and spicy... Eat happily!
stir-fried pork with celery Celery is one of the commonly used vegetables. It is the whole grass of the umbelliferous plant parsley. It can be stir-fried hot and cold, making it very popular among people. Many studies in recent years have shown that this is a plant with good medicinal value and can be eaten by the general public. However, people with deficiency of the spleen and stomach, unstable intestines, and low blood pressure should eat less celery.
