Gongbao chicken is a classic dish of Sichuan cuisine, invented in Sichuan Province in western China. It is made from pieces of chicken fillet fried with nuts and red chili pepper. It is served with a lot of chicken and a small amount of fresh, but properly cooked rice. Come in and I’ll show you how to cook this rice so that it turns crumbly, just rice to rice, and how to cook this delicious chicken.
How I love it, cooked in the oven! A minimum of effort and a maximum of useful and delicious results. It’s simple. Recently I tried sweet potatoes and fell in love with them forever. Very tasty and healthy!
Stunningly delicious, juicy and fragrant brisket with spices, surrounded by spicy curry potatoes, well, what could be tastier? You will be able to fully enjoy the impeccable meat and even an amazing side dish.
Lagman with gravy is a Uighur noodle roast. Be sure to try marinating the meat according to the recipe, it turns out very tender, just melts in your mouth. Also an important ingredient is celery, which gives lagman the main flavor.
The recipe for this soup was invented impromptu – I have a head, a tail and a couple of pieces of catfish. I really wanted a very light soup, and as part of the competition I experimented with soy sauce
The soup turns out to be thick, rich, but at the same time low-fat and easy for the stomach. Cauliflower is a storehouse of trace elements, and ginger protects against colds.
