1 stewed kidney beans with potato ribs
This dish ranges from snacks to big dishes, and it is also delicious when I cook it. TVB is all about cooking noodles, and we are all about stewing ribs, which is sincere, but we say, right!
Ingredients: ribs, kidney beans, potatoes, oil, onion, ginger and garlic, star anise, soy sauce, salt and monosodium glutamate.
Practice:
1, all materials are washed and prepared.
2, onion, ginger and garlic, stir-fry the ribs in the pot, add soy sauce and star anise.
3, the ribs change color, put half a pot of water, add onion and ginger, and simmer for 40 minutes until the ribs are cooked.
4, add kidney beans, potato pieces, stew until the kidney beans are soft and rotten.
5. Add salt and monosodium glutamate to taste. Don't forget the boring meal ...
2 Stewed blood sausage with sauerkraut
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If it's killing pork in the countryside and pouring blood intestines now, it's even worse! Many people dare not eat blood sausage. In fact, blood sausage is rich in nutrition and delicious. It is a great pity for students who dare not eat it!
Ingredients: sauerkraut, pork belly, blood sausage, vermicelli, oil, onion, ginger and garlic, aniseed, dried pepper, salt and monosodium glutamate.
Practice:
1 First, stir-fry the cooked pork belly with dried peppers and aniseed.
2, and then add the cut northeast sauerkraut (the best product). Stir fry.
3. Put some broth or hot water. Boil and simmer 15 minutes.
4. Add the cut blood sausage pieces and soaked vermicelli. Stew again 15 minutes or so.
5, before the pot, put some salt and sprinkle some chopped green onion.
3 Hu cake
It is said to be Jinzhou cuisine, which has the same effect as iron pot braised noodles! Hu cake has a history of more than 300 years, but we eat the old taste, and the cake tastes like food. It's great!
Ingredients: flour, kidney beans, potatoes, pork belly, lard, green onions, ginger, thirteen spices, soy sauce, cooking wine, salt, chicken essence and yellow sauce.
Practice:
1, vegetables washed and prepared. Fry the fat pork in a pan.
2. Cut the pork belly into large pieces, cut the onion and ginger into large pieces and stir-fry in the pot, add thirteen spices, soy sauce, cooking wine and salt, pour the cooked beans into the pot and stir-fry, stir-fry for a while, pour the potato pieces into the pot and stir-fry. When mixed evenly, add more water and simmer.
3, dough, pay attention to use warm water and dough, otherwise the noodles will be very hard. Make the dough softer, wake up for a while (to make the dough softer), pull the dough into small dough, roll it into cakes (thicker), and put some oil on both sides to pile several cakes together and roll them into big cakes. Be sure to put more oil on it or it won't open.
4. Put the rolled cake into the pot, cover it on the dish, and simmer slowly. Be careful not to let the soup get too dry. Just take it out of the pot.
Stewed tofu with Chinese cabbage
The dish cooked in minutes, Chinese cabbage is the best dish in Northeast China, with sweet fragrance, tender tofu and fragrant pork belly. Eat it!
Ingredients: Chinese cabbage, tofu, pork belly, vegetable oil, chopped green onion, ginger, green onion, ginger, pepper, chicken essence, salt.
Practice:
1, wash and slice cabbage, wash and cut tofu.
2. Heat the oil in the pot, add chopped green onion, ginger slices and pork belly and stir fry. Add a little soy sauce.
3. Add Chinese cabbage, stock and tofu and cook.
5 stew
Northeast stew, to put it bluntly, is a pile of vegetables cooked together, and the taste of the raw juice of the vegetables mixed together is delicious and drunk. Do you think the stew is grinding? In fact, you don't know its beauty!
Ingredients: pork belly, tomatoes, potatoes, beans, eggplant, cabbage, ginger, onion, garlic, star anise, pepper, oil, salt, soy sauce, bean paste and chicken essence.
Practice:
1, onion, ginger and garlic. Stir-fry chives, ginger and garlic in a hot pan with cold oil.
2. Slice the pork belly into thick slices, add the pork belly and stir-fry, and stir-fry the oil on low heat, about 10 minute.
3, eggplant pedicled, torn into sections by hand, put in the pot and stir fry to change color.
4. After the beans are deboned, break them into palatable segments, add them to the pot and stir well.
5. Cut the tomatoes into hob blocks and add them to the pot and stir well.
6. Peel the potatoes, cut the hob blocks, add them to the pot and stir well.
7. Add soy sauce, stir well and add bean paste.
8. Add enough water to cover the over-eaten materials, boil them on high fire, simmer for 30 minutes on low fire, and then collect the juice on high fire.
9. When the juice is almost dry, add the cabbage torn by hand, and finally add salt and chicken essence to taste.
6 stewed pork and cabbage vermicelli
More cabbages, more soy sauce, this dish can also be called old chef cabbage, yes, famous dishes come from Jianghu! I have to tell you, this dish is the best!
Ingredients: Chinese cabbage, pork belly, vermicelli, salad oil, salt, onion, ginger and garlic, star anise, pepper, cinnamon, soy sauce, soy sauce.
Practice:
1, oil pan, when it is about 50% hot, add pepper and ginger slices to saute, take out pepper, add cinnamon and star anise to saute;
2. Pour in the dried pork belly and stir-fry for 5 minutes. After the skin is golden yellow, add a little soy sauce. After stir-frying, pour in hot water. Cover the pork belly and simmer over low heat.
3. After 20 minutes, add cabbage and vermicelli, add salt and light soy sauce at the same time, cover the lid and continue to simmer. Be careful not to stew noodles with vermicelli, just take it out of the pot when doing somersaults.
7 dishanxian
Di San Xian can be said to be a classic dish forever. Although eating rapeseed is not very healthy, we can try to put as little oil as possible. Come on, let the rice stutter!
Ingredients: potato, eggplant, green pepper, onion, ginger and garlic, salt, soy sauce, chicken essence, water starch and sesame oil.
Practice:
1, prepare the material.
2, non-stick pan fry potatoes until slightly yellow.
3. Pour the hot oil in the wok into the eggplant and stir fry.
4. Stir-fry until the eggplant skin wrinkles and softens, and then saute shallots, ginger and garlic.
5. Pour in potatoes and stir well.
6. Add soy sauce and salt. Add a little water and stir fry for a while.
7. Add green pepper pieces and a little chicken essence and stir fry.
8. Add appropriate amount of water starch and stir well. Finally, pour in sesame oil, stir-fry evenly and turn off the heat.
8 you rou Duan
Northeast meat loaf is the most classic northeast dish. It's crispy outside and tender and salty, but it's not very easy to make. Chef Da Liao will teach you!
Ingredients: pork, potato powder, green pepper, salt, soy sauce, onion, ginger and garlic, cooking wine, water, sugar, vegetable oil and thirteen spices.
Practice:
1, first put potato starch in a container, put water and stir it into starch water, regardless of the amount of water, just dilute the starch water. Let the starch water stand for about 10 minute, and the starch and water will separate.
2. Cut the green pepper into small pieces when standing the starch water.
3. Take a bowl, put the onion, ginger, minced garlic and 1.5 tbsp soy sauce into the bowl, then add 1/2 teaspoons of salt, sugar and thirteen spices, add a little starch, and finally add half a bowl of clear water to mix them together to form seasoning juice.
4. When the starch is standing, cut the meat into small pieces and put it in a large bowl. Add 1 tablespoon cooking wine, half a tablespoon soy sauce and 1/2 teaspoons salt, grab them evenly and marinate them for a while.
5. Pour the soaked starch water out of the clear water above, and pour the remaining starch slurry into the meat bowl. It is not easy to pour out the starch after precipitation. You can stir it with a spoon or hand and put it into the bowl. You can also drop a few drops of oil and mix well together, so that you don't like to collapse when frying meat.
6. Grasp the meat and starch slurry evenly by hand. Pour a little more vegetable oil into the pot, heat it to 50%, put the small pieces of meat wrapped in starch paste into the pot, fry them in medium heat until the skin and hard shell are removed, and fry them twice for the first time, so you don't need to put too much oil.
7. After the first frying, open a medium fire to burn the pan into the oil, and there will be no crackling sound. Pour all the meat pieces that have been fried for the first time into the pan and fry them for half a minute. At this time, the skin of the meat pieces is very crisp and the inside is very tender and smooth. At this time, sprinkling salt and pepper is the salt and pepper tenderloin; If you use green peppers with thick skin, it is best to put the green pepper pieces into the oil and slide them after frying the meat, so that the green peppers can be cooked.
8. When frying for the second time, you can take another pot and stir the prepared seasoning juice into the pot.
9. Boil the juice until it is slightly thick (don't put too much starch into it like porridge), and then pour a little fried meat oil.
10, put the green pepper and the fried meat into the pot.
1 1, quickly pull it twice on the fire, and then take it out of the pot. The juice should be less, so that the crispy skin of the meat segment will not become soft. Of course, if you like it more tasty, you can wrap the meat segment with more juice. This has the advantage of being very tasty, but the disadvantage is that the skin of the meat segment will become soft soon, but it is also quite delicious.
9 stewed persimmon with beef
I didn't like eating when I was a child, but I loved eating ripe persimmons when I grew up. Super nutritious!
Ingredients: beef, tomato, onion, ginger and garlic, star anise, pepper, cinnamon, cooking wine, soy sauce, oil, salt and coriander.
Practice:
1, put the onion and ginger, star anise, pepper, cinnamon, cooking wine, a little salt and beef in a pressure cooker, stew for 20 minutes and then deflate.
2, fish out the meat, stir fry in the oil pan, add soy sauce, salt, etc.
3. Pour the meat into the stew soup, add the tomatoes and stew until the tomatoes turn rotten.
4, add potatoes to stew, add salt to taste, and add parsley.
10 tomato strips with sauce
It's hard to give up eggplant. It should be the most delicious dish here. Come to three bowls.
Ingredients: eggplant, onion, ginger and garlic, yellow sauce, sugar, vegetable oil and colored pepper.
Making:
1, wash the eggplant and cut it into large slices before cutting it into strips.
2. Put the oil in the pot and burn it until it feels hot when you put it on the oil by hand. Add the tomato strips and turn the tomato strips at any time until the tomato strips become greener, lose some water and soften, and then remove them for later use.
3. Leave a little oil in the pot, stir-fry in the northeast miso twice, then add the tomato strips, sugar, minced garlic, chicken essence, colored pepper and stir-fry.
When cooking, don't forget to stew rice!