DINNER --- Taiwan style lu-fan | parboiled dandelion leaves | stir-fried chive flowers carrots and bean curd | corn
- the sauce is from braised short rib.
Monday, August 10, 2020
Taiwanese style seasoned rice with soy-braised meat sauce
DINNER --- Taiwan style lu-fan | parboiled dandelion leaves | stir-fried chive flowers carrots and bean curd | corn
Labels:
Chinese home cooking
Blog Archive
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2020
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August
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- lemon tree blooming
- a Sunday in the park
- Sichuan-style pickling
- pan-fried pork chop
- feathery egg drop soup
- vegetables of the new world
- tofu with Si-chuan pickles
- soba and kabocha
- kakiage, second act of tempura in home kitchen
- the first order of sushi 2020
- herb leaves harvested from garden
- steamed dumplings
- Italian specialty
- Banh Mi alternative
- rice bowl with five vegetables
- pickled bean & minced meat combo over steamed rice
- Manhattan with masks and behind wheels
- Tempura and Ochazuke in home kitchen
- green green and green
- homemade Si-chuan style pickled long beans
- chilled soba with pickled seaweed and shiso
- Taiwanese style seasoned rice with soy-braised mea...
- homemade donut holes
- dare to deep fry
- in the mood for elegant serving
- Vietnamese spring rolls in summer
- chilled noodles Korean-style
- broiled salmon coated in white miso and minced fre...
- peas and corn
- vegetables from different regions
- eel kamameshi
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August
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