Cooking northeast dishes
The main ingredients are eggplant, potatoes, green peppers and lean pork.
Practical speculation
It tastes fragrant and tender.
Cai Cheng hot dishes
Di San Xian is one of the most representative specialties in Northeast China. It tastes strong, fragrant and tender, and it is very delicious. As long as there is an iron pot, it is easy to make three fresh potatoes.
Ingredients: 2 potatoes, 3 round eggplants (long eggplants are also acceptable), 2 green peppers and 3 lean pork.
Accessories: soybean oil, salt, chicken essence, onion, ginger, garlic, starch, soy sauce and vinegar.
Exercise:
Step 1: Peel and slice potatoes (for thorough cooking), peel and slice eggplant (slightly larger), and cut green peppers into rings or strips. Cut lean meat into diced meat.
Step 2: Chop the onion, ginger and garlic for later use; Pour a little vinegar and a proper amount of soy sauce into a small bowl (soy sauce depends on personal taste); Good water starch. After the preparations are finished, start cooking, hehe.
Step 3: Heat the wok and pour in the oil that can fry things. Boil the oil, add the potato chips and stir-fry for 3-5 minutes, and the potatoes will be 78% cooked. Take out the fried potatoes and drain the oil.
Step 4: fry the eggplant in oil pan (note that the eggplant must be fried after the potatoes, because the eggplant absorbs too much oil), fry for 3-5 minutes, and the eggplant will be cooked in seven or eight minutes. Take out the eggplant and control the oil to dry.
Step 5: Put the chopped green pepper into the oil pan and roll it for a few times to take it out, and control the oil until it is dry.
Step 6: put a little oil (just a little) in the wok, boil the oil, add chopped green onion and stir fry, then add diced meat and stir fry until the meat turns white, and then stir fry a few times. Then add Jiang Mo and minced garlic.
That's great. (Note: Don't put any minced garlic) Continue to stir fry. Then add the vinegar and soy sauce, stir fry a few times, and pour in the fried potatoes and eggplant.
Stir-fry peppers for two minutes, add salt and chicken essence and stir-fry a few times. Pour in a bowl of water starch and thicken, stir-fry and turn off the heat. Sprinkle minced garlic before cooking, turn it over a few times and serve.
note:
If you don't want to turn off the fire before firing, do the first two steps, so that you can
Don't worry when the fire is raging.
Features: The meat is tender and fragrant, with bright color and balanced nutrition. It is a good appetizer.
Fried sweet corn with pine nuts
Cooking northeast dishes
Main ingredient pine nut corn sausage
Practical speculation
sweet taste
Cai Cheng hot dishes
Recipe introduction
"Pine kernel corn" is very representative in northeast cuisine. After all, pine nuts and corn are both specialties in Northeast China.
Corn is rich in calcium, lecithin, vitamin E and other nutrients, which can reduce cholesterol, prevent cell aging and slow down the deterioration of brain function. In this way, corn is indeed a kind of nutritious food that should be eaten frequently.
Ingredients: 50g pine nuts, 300g corn kernels and 50g sausage.
Seasoning salt 3g chicken essence 5g chopped green onion 5g starch 2g
Matters needing attention
1, many people like to put some diced carrots when making corn with pine nuts, but diced Cantonese sausage tastes more special.
2. Stir-fry pine nuts with slow fire to slightly change color, otherwise it will be easy to paste.
manufacturing method
Step 1: Wash pine nuts with clear water and fry them in oil pan until the color is slightly darker.
Step 2: Mix salt, chicken essence, chopped green onion, starch and appropriate amount of water to make sauce; Guangdong sausage is cut into large pieces.
Step 3: When the oil is heated to 60%, put the corn kernels into the pot, stir fry and add pine nuts and Cantonese sausage.
Step 4: Stir-fry the corn kernels until they are soft, and stir-fry the sauce until it solidifies.
Cooking northeast dishes
Main ingredients live carp
Practice stew
Wei xing xian Xiang
Cai Cheng hot dishes
Moliis stewed fish is named after its place of origin, Moliis Town. It is one of the four largest stewed fish in Northeast China, with live carp or crucian carp, vermicelli, white meat and other ingredients. It tastes delicious, and the fish is fat and tender, not fishy or greasy.
Raw materials:
One live fish, one tofu, 200g wide noodles, one pigskin, shredded onion15g, shredded ginger15g, 5 dried peppers, 7 peppers, 3 aniseed, 30g bean paste, 0/0g salt/kloc, 20g sugar, 40g oil and vinegar.
Exercise:
1. Clean the fish and separate them from the middle for later use.
2. Pour 40 grams of oil into the pot, heat it, add shredded onion, shredded ginger and dried chili, stir-fry until fragrant, then add pepper and aniseed, then add washed fish, and fry on both sides.
3. Add cooking wine and sugar when frying.
4. After frying, pour in proper amount of water. After the fire boils, add the soaked noodles, tofu blocks and skins, and then add salt, bean paste and vinegar.
5. After the pot is boiled again, start to record the time, 17 minutes later, turn off the fire, and finally sprinkle with chopped coriander, and a pot of stewed live fish in Moliis will be ready.
Northeast big lapi
Cooking northeast dishes
Ingredients: pork, peeled, cucumber and carrot.
Practice mixing
A refreshing taste
Cai Cheng cold dishes
Northeast big cosmetic means of production:
Ingredients: Accessories: green pepper, bean curd skin, sesame sauce, Chili oil, monosodium glutamate, vinegar, garlic paste and salt. Exercise:
1, cucumber, bean curd skin, carrot and green pepper are washed and shredded; Soak the skin in clean water.
2. Put oil in the pot and stir-fry the ground meat until the fragrance comes out.
3. Put the thin face plate, cucumber, bean curd skin, carrot and green pepper into the plate in turn.
3. Put sesame paste into a bowl, add garlic paste, Chili oil and appropriate amount of cold water, monosodium glutamate, salt and vinegar, mix well and pour it on the face lift.
Tip: Face lift should be cooked and then soaked in water.
Bowls and dishes
Braised pork joint
Cooking northeast dishes
Pork elbow as main ingredient
braise in soy sauce
The taste is soft and delicious.
Cai Cheng hot dishes
raw material
Main material elbow 1000g.
Accessories: peanut oil 2000g(75g), soy sauce 50g, cooking wine 75g, salt 1.5g, onion, ginger, a little spice, starch 15g, sugar 10g, appropriate amount of soup and a little garlic.
Processing technology of braised elbow
1. Choose a fresh elbow with thin skin and small pores, remove the bones and make it into a round peach shape. 2. Put the elbow skin up, heat it in a spiced pot, cook it until it is five-cooked, and take it out. 3. Heat the oil pan, and fry the elbow skin down until it is yellow. When frying, turn it constantly to prevent the bottom of the pan from burning. 4. Fry the elbow, put it in a bowl, add the minced onion and ginger, pour some water with marinated soup, pour it into a bowl and steam it on a drawer. 5. Put the steamed elbow in a big plate, drain the soup for a long time, add cooking wine and monosodium glutamate, adjust the lust, start thickening, sprinkle with green garlic, pour bright oil on the elbow.
trait
Golden red. The elbow is fragrant and delicious.
Demolis live fish
Homemade blood sausage
Raw materials: pig blood, sausage.
Practice: Pig blood is mixed with more than ten kinds of medicinal materials and poured. It is characterized by softness, lung-clearing and health care, delicacy and heat-clearing.
Wucai deer tendon soup
Cooking northeast dishes
Other livestock are the main components.
Practice stewing
Taste delicious
Cai Cheng hot dishes
Raw materials: 300g fresh deer tendon, 0/00g fresh velvet antler/kloc-,Tricholoma matsutake, wild black fungus, evergreen, taro, radish and cucumber.
working methods
1, Lujin clear soup is tasty, and velvet clear soup is shredded.
2. Soak wild auricularia auricula and evergreen in water, shred with Tricholoma matsutake, cook with broth of deer tendon and antler, and decorate with dishes made of taro, cucumber and radish.
It is salty, delicious and nutritious.
Stewed mushrooms with chicken
Cooking northeast dishes
The main ingredient is chicken (or mushrooms)
Practice stew
The taste is soft and delicious.
Cai Cheng hot dishes
Ingredients: 750g- 1000mg of native chicken and mushrooms (prepared according to personal preference).
Seasoning: onion, ginger, dried pepper, aniseed, soy sauce, cooking wine, salt, sugar, cooking oil and cinnamon.
Step 1: Prepare materials: a domestic chicken, cut into pieces.
[Step 2: Prepare dried mushrooms, which are named after growing under trees, and ordinary mushrooms can also be used.
Step 3: Soak the ground (or mushrooms).
Step 4: After boiling, simmer for half an hour.
Step 5: Add some salt and you're done.
Exercise:
1. Wash the chicken and chop it into small pieces;
2. Soak mushrooms in warm water for 30 minutes and wash them for later use;
3. Heat it in a pot, add a little oil, add the chicken pieces and stir fry after the oil is hot. Add appropriate amount of water and stew for 10 minutes, then pour in mushrooms and stew for 30 to 40 minutes on medium heat.
4. Add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine until the chicken changes color, and stir the color evenly.
5, add the right amount of water to stew for about ten minutes, then pour in the mushrooms and stew for 30 to 40 minutes on medium heat.
6. Add soy sauce, sugar, cooking wine, stir-fry evenly, add water soaked in hazelnut mushrooms and boiled water (there is not enough chicken on the water) and boil;
7. Cover the pot and simmer for about 30 minutes on medium heat until the chicken is crisp and sticky (check halfway to prevent the chicken from sticking to the pot). Finally, add salt to taste and serve.
Stewed chicken is easier to digest.
Staple food: jiaozi stuffed with celery.
Put two eggs and warm water on the dough.
The face is alive and awake, and the highest state of the face is three lights, face light, basin light and hand light.
Wake up and go out to buy meat, chicken and vegetables.
Start cutting the stuffing tray.
Celery should be chopped with sesame oil and then mixed with meat, so that celery will not come out.