Because my hometown is in Heilongjiang.
So my mother and I learned to cook several special dishes.
The third fresh:
Ingredients: potato, eggplant, pepper.
1 Peel potatoes and cut them into 2mm pieces. Eggplant is cut obliquely. Pepper is wide and silky.
Pour a lot of oil into the pot. When the oil boils, fry the potato chips and eggplant slices in the oil until golden brown. fish out
Leave a little oil in the pan and add chopped green onion, Jiang Mo and garlic. Stir fry a few times. There is a smell coming out.
Pour in a little soy sauce, then immediately put the fried potatoes and eggplant into the pot. Then pour in shredded pepper. Immediately add starch water prepared in advance for thickening. Then add salt.
According to personal taste, you can also put a few drops of vinegar to taste. Stir fry a few times.
Stewed mushrooms with chicken:
1 Cut the chicken into pieces, copy it in boiling water, then take it out and rinse it with clean water.
Remember, you must wash the blood after copying, otherwise it will stink.
Add a little oil to the same pot. When the oil is hot, add chopped green onion and minced ginger and garlic and stir fry.
3 pour in soy sauce (the purpose of pouring in first is that soy sauce will be particularly fragrant when heated with oil, and the coloring effect is also very good). Put the chicken into the pot quickly, add some sweet noodle sauce, pour some water, or put some potato pieces, which is also delicious. Finally, add mushrooms and salt and stew until the soup is almost gone.
There are also stewed ribs, which are similar to those above.
The characteristic of cold dishes in northeast China is that they are mixed with skin-lifting.
The most important thing is, stir-fry shredded pork with soy sauce and pour it into cold dishes.
There are many more, because time is running out.
But it almost makes sense.