Two cuttlefish, salt 1/8 tsp, rice wine 1 tsp, 2 shallots, shredded ginger 15g, sweet potato powder 120g, and vegetable oil 500g.
Five seasonings:
5 tablespoons tomato sauce, soy sauce 1 tablespoon, 2 red peppers (cut into rings), sugar 1 and 1/2 tablespoons chopped green onion 1 and 1/2 tablespoons.
1 and 1/2 tbsp minced garlic, 1 tbsp sesame oil, 1 tbsp chopped coriander, 4 tbsp cold boiled water.
Production method:
1. When buying cuttlefish, buy fresh or chilled, not frozen, because frozen tastes strong.
2. Tear off the black film on the surface of the flower branch, cut off the roots of the head and body, cut off the eyes and discard them.
3. Cut the flower branch in half, cut the flower knife horizontally at 45 degrees inside, and then stabilize the flower knife at 45 degrees without cutting the bottom.
4. Cut the fish into pieces with a flower knife and cut the roots into small pieces.
5. Add shredded ginger, chives, salt and rice wine into the bowl, knead them evenly by hand, and let them stand and marinate for 10 minute.
6. Spread fine sweet potato powder on the plate, and wrap a thin layer of sweet potato powder on the surface of the flower branches.
7. Put oil in the pot and heat it to 160 degrees. Add cuttlefish pieces and fry until the surface is golden yellow. Turn it with long chopsticks from time to time. When fried until the surface is hard, take out the drained oil, drain it on oil-absorbing paper for 2 minutes, and serve on a plate.
8. Mix the five flavors of seasoning juice evenly in a bowl, and then dip it. Northeast cuisine menu
Other main materials
Let it get cold.
sour flavour
Cai Cheng cold dishes
Raw materials: 250g of rhubarb silkworm chrysalis, 0g of fresh yam100g, 50g of clear brine juice.
Seasoning: salt, monosodium glutamate 25g, onion ginger 100g, dried tangerine peel 10g, star anise 10g, fragrant leaves 5g, angelica dahurica 15g, cardamom 15g, rice wine 15g, vinegar.
Making:
1. Wash the silkworm chrysalis, blanch it in boiling water for 5 minutes until it stops growing, put it in the prepared marinade, boil it with strong fire, simmer it with low fire 10 minute, soak it for 4 hours, and cool it in the refrigerator.
2. Peel the yam and replace it with 2cm strips. Soak it in white water and vinegar for 2min, take it out, rinse it, then soak it in iced silkworm chrysalis for 65,438+00 min, and serve with juice.
Features: bright color, clear marinade, rich nutrition, rich marinade flavor and tender and smooth taste.
Operation key: yam should be washed with vinegar, and silkworm chrysalis is fresh and tender.
Attachment: preparation method of clear brine: 250g of carved wine, crystal sugar 100g, 200g of rose dew, 7500g of mineral water, 30g of star anise, 30g of cinnamon bark, 20g of pepper 10g, 20g of white pepper, Tsao Tsao-ko 10g, angelica dahurica 10g, etc. Bring the fire to a boil, then simmer for 4 hours. Pork, the main ingredient in the menu of Northeast cuisine.
Practice stew
sour flavour
Cai Cheng hot dishes
Raw material: hollow bone
Ingredients: ginger, salt
Dip in sauce: garlic paste, soy sauce, Chili oil, fermented bean curd, chives and chopped parsley.
1. Make a pot of boiling water, scald the cavity bone for one minute, drive the blood away, and then wash it clean.
2. Reconnect the water in the pot, put in the cavity bone and put in two pieces of ginger. After the medium heat is boiled, turn off the heat slightly, but keep it boiling for 15 minutes, so that the soup will be whiter. Then turn into soup and simmer for an hour to an hour and a half.
3. put sauerkraut.
4. Put sauerkraut into ribs and stew for another 40 minutes.
Sprinkle some salt in the soup to make it just a little salty.
6. Mix mashed garlic, soy sauce, Chili oil, fermented bean curd, chives and chopped parsley in a certain proportion. Chicken is the main ingredient in the menu of Northeast cuisine.
Practice stew
Taste delicious
Cai Cheng hot dishes
1. Soak hazelnuts in clear water, remove roots, wash, and soak vermicelli in clear water for later use;
2. Cut the whole chicken into chunks of water; 3. After the oil in the pan is hot, add onion, ginger, pepper and aniseed to stir fry until fragrant, and add chicken to stir fry evenly;
4. Pour in cooking wine, add a little color to soy sauce, add salt to taste, and pour in hot water without chicken;
5. Add the hazelnut mushrooms and stew for 20 minutes, then add the soaked vermicelli and continue to stew for five or six minutes.
In addition, in the northeast, green onions are important accessories. material
Eggplant 100g, red pepper 1 2, 3 green peppers, potato 150g, ginger1,5 cloves of garlic, and appropriate amount of starch.
Seasoning:
500g of edible oil (the actual dosage is 30g), refined salt 1 tsp, sugar 1/2 tsp, monosodium glutamate 1/2 tsp.
working methods
1. Peel the potatoes first, then wash the potatoes, eggplant and peppers, cut them into hob blocks with the same size, put the starch in a bowl, and add appropriate amount of water to mix well.
2. Cut ginger into foam,
3. Cut garlic into minced meat,
4. Put the oil in the pan, heat it, fry the eggplant and potatoes until golden brown, then take out and drain the oil.
5. Leave a little base oil in the pot, add pepper and Jiang Mo, stir fry, then pour eggplant, potatoes and other seasonings into the pot, add garlic before taking out the pot, pour starch, thicken and serve.
trait
Fresh, salty and delicious, suitable for all ages.
The chef knows everything:
Potatoes and eggplants can be fried in the oil pan at the same time (some eggplants are older, so you can oil them first). Ingredients: northeast thin face, carrot, cucumber, black fungus, shredded tofu.
working methods
1, thin face cooked, soaked in cold water for later use.
2. Wash and shred carrots and cucumbers. Soak black fungus, cook and shred.
3. Mix shredded pork, ham or mustard together.