1: sweet and sour taste-(my favorite taste is usually used with cucumber, bitter chrysanthemum, dandelion and day lily). 3 tbsps of aged vinegar (more 1 ~ 2 tbsps for balsamic vinegar or cold vinegar), soft candy 1 tbsps, Jiang Mo about 1/4 tbsps, half a tbsp of mashed garlic, and appropriate amount of Chili oil without salt. If you like the taste of Shandong cuisine, you can add a proper amount of pepper aniseed water.
This is generally better to eat in summer. According to different personal tastes, it is good to add and subtract sweet and sour mouth.
2. Sauce-flavored mouth-(Sauce-flavored mouth is generally better for making meat dishes) One spoonful of soy sauce (if it is about 2 spoonfuls of douchi oil, I prefer to use douchi oil, which has a clearer taste, but the traditional soy sauce has a stronger northeast flavor), half a spoonful of Jiang Mo, about 65,438+0/4 spoonfuls of garlic, and a small amount of soft sugar (it must be less, a small amount can enhance the flavor of the dish, and one more).
The spoon I'm talking about is the round spoon when I eat hot pot. Generally, this kind can be equipped with a small pot, and three people are enough. There are many kinds of big mixed meals in Northeast China, such as big skinned, cucumber patties, sweet and sour, cold elbow flowers, and cold sauced pig's head.
3. Ingredients-To make vegetarian salad, you should generally add shredded lean meat, shred the lean meat, grab some starch juice (a small amount of starch juice should be sandwiched in the meat, so that the shredded pork is not old and delicious, and there should not be too much starch, otherwise it will not look good or delicious), then heat the oil for 8 minutes, stir-fry the meat and color it with a little soy sauce. Stir-fry a few times quickly and mix in the dish. If you like some flavors of Shandong cuisine, you can add some cooking wine while adding soy sauce.
I'm glad you like northeast food ~ you can try it.