Its cuisine is northeast cuisine.
200 grams of clean chicken gizzards. Accessories: water-prepared magnolia tablet 15g, boiled carrot 10g, boiled rape 15g. Soy sauce, vinegar, pepper water, monosodium glutamate, onion, ginger, garlic, mixed oil, chicken soup, water starch.
manufacturing process
1. Peel the chicken gizzards from the inside out and cut them into deep and airtight flower knives one by one. Carrots, rape and magnolia slices are all cut into small pieces. Cut the onion into chopped green onion. Cut ginger into powder. Pat the garlic and cut it into powder.
2. Put the water in the spoon. After the water boils, put the chicken gizzards in and blanch them, then take out the purified water.
3. Put the broth, soy sauce, monosodium glutamate, pepper water, Shaoxing wine, vinegar and water starch into the mixed juice.
4. Put the oil in the frying spoon. When it is 80% or 90% hot, add the scalded chicken gizzards and turn them over, and quickly pour out the oil. Then put a little oil in the spoon, make a pot with onion, ginger and garlic, add magnolia slices, carrots, rape and flower buds, turn over, then pour in a proper amount of juice, turn over and plate.
Featured chicken gizzards bloom like chrysanthemums, fresh and crisp, and delicious to drink.
Braised mushroom box with vegetable name
Its cuisine is northeast cuisine.
Ingredients: 40 mushrooms (moderate size).
Accessories: 200 grams of fresh shrimp, 50 grams of poplar, 50 grams of eggs, and appropriate amount of shrimp head oil.
Seasoning: peanut oil 1 kg (the actual dosage is 75g), duck oil 25g, monosodium glutamate 7.5g, butter15g, white juice 50g, chicken soup 250g, starch 40g, onion, Jiang Mo, and salt noodles.
manufacturing process
1. Put the mushrooms in a pot, soak them in warm water until they are soft, take them out, remove the roots, clean them, cook them in boiling water, take them out, put them in a spoon, add white juice (30g), chicken soup (250g), monosodium glutamate (2g), yellow wine (3g) and salty noodles, bring them to a boil with strong fire, and simmer them with slow fire until they are tasty. Peel cotton poplars and chop them.
2. Chop prawns into minced meat, put them in a bowl, beat in eggs, add minced radish, onion, Jiang Mo, monosodium glutamate (2g), yellow rice wine (5g), salt noodles and the oil in the shrimp head, and stir evenly to make stuffing.
3. Spread the evenly stirred stuffing on 20 shiitake mushrooms, cover the other 20 shiitake mushrooms to form a shiitake mushroom box, then put it in a drawer and steam it thoroughly, and take it out for later use.
4. Put the frying spoon on the fire, add peanut oil, heat it, put it in a mushroom box, fry it until the surface is slightly hard, take it out and put it in boiling water to remove the oil slick. Control water removal after taking out.
5. Sit the soup spoon on the fire, add white juice (20g), chicken soup, monosodium glutamate (3.5g), butter (7g), salted noodles and fragrant shavings box, simmer with slow fire after boiling, collect the finished concentrated juice, thicken it with a little starch, pour in chicken oil, and serve the soup spoon on a plate.
Features beautiful appearance, fresh, salty and mellow.
Roasted fresh mushrooms and asparagus with vegetable names
Ingredients: 200g fresh mushrooms, canned asparagus100g.
Seasoning: 25g of duck oil, 5g of monosodium glutamate, 5g of yellow rice wine, 5g of starch15g, 50g of soy sauce10g, 50g of white juice, 250g of chicken soup, moderate salty noodles and sugar color.
Production process:
1, blanch fresh shiitake mushrooms with boiling water, take them out, break them into pieces and put them into one end of a flat plate; Blanch Gracilaria lemaneiformis with boiling water, remove and peel it, and put it neatly at the other end of the flat plate.
2. Put the spoon on the fire, add the white juice, chicken soup, monosodium glutamate, yellow wine, soy sauce, salty noodles and sugar, then put the fresh mushrooms and Gracilaria lemaneiformis into the spoon neatly. When the soup is boiled, simmer slowly. After eating, collect concentrated juice, thicken with starch, pour duck oil, turn over, take out the spoon and drag it on the plate.
Features: This dish is light and delicious, refreshing and appetizing.
Vegetable, mutton and winter melon soup
Its cuisine is northeast cuisine.
Mutton 150g and clean wax gourd 150g are the main raw materials. Accessories: refined salt, monosodium glutamate, pepper water, Shaoxing wine, pepper, shredded onion, shredded ginger, coriander, pig clear oil and internal soup.
Production process:
1, cut the mutton into small pieces. Peel wax gourd, remove seeds and cut into rectangular thin slices, blanch in boiling water, and cut parsley into eight sections.
2. Put the broth, wax gourd, salt, pepper water, Shaoxing wine, monosodium glutamate and pepper into the spoon. After the soup is boiled, put the mutton, shredded onion, shredded ginger and coriander into a spoon, then boil it, add a little lard, and immediately take it out and put it in a bowl.
Features: the soup is light, the mutton is fresh and tender, and the melon is fresh and rotten.
Fried shrimp slices with auricularia auricula
Its cuisine is northeast cuisine.
Ingredients: Auricularia auricula100g, 50g of shrimp. Accessories: 50 grams of green beans, 25 grams of carrots and 25 grams of green peppers. Seasoning: peanut oil 30g, monosodium glutamate 3g, chopped green onion 10g, shredded ginger 3g, chicken soup and a little salt.
Production process:
1, remove the pedicel of Auricularia auricula, and choose to wash it; Soak shrimps in water (the rest of the water is reserved); Blanch mung beans with cold water; Seed the green pepper and shred it; Wash carrots and shred them.
2. Put the pot on the fire, add peanut oil, until it is half cooked, add chopped green onion and shredded ginger, stir-fry until fragrant, add auricularia, shredded green beans, shredded carrots and shredded green peppers, stir-fry for a few times, then add chicken soup and salt, stir-fry until cooked, then add monosodium glutamate, stir-fry for a few times, and serve.
Features bright colors, light and elegant.
The name of this dish is Yuanyang Longfei.
Its cuisine is northeast cuisine.
Ingredients: 200 grams of dragon meat, 50 grams of chicken breast, mushrooms, egg white, ham and cabbage.
Production process:
1. Slice the meat of flying dragon, size it with egg white paste, soak it thoroughly in boiling water and take it out;
2. Stir 150g egg white into an egg-soaked paste, beat the chicken breast into a velvet shape, add it into the egg-soaked paste and mix well, pour it into a mold to make it look like a mandarin duck, decorate the mouth, eyes and wings with red, green and green peppers, steam it in a drawer and take it out;
3. Cook chicken soup with flying dragon slices, ham slices, fresh mushrooms and rapeseed, take it out and put it in a bowl, boil the remaining soup, skim off the floating foam, adjust the taste, pour it into the soup bowl, and then add the steamed mandarin duck.
The name of this dish is jade and delicious food.
Its cuisine is northeast cuisine.
Ingredients: pork tenderloin100g, bracken 500g.
Production process:
1. Shred pork tenderloin, season with salt, monosodium glutamate, cooking wine and pepper, add a little egg white, smooth it in 60% hot oil and take it out.
2. Wash bracken and cut into sections.
3. Put the wok on medium fire, choke the wok with onion and ginger, stir-fry the bracken until it is cooked, then add the smooth shredded pork and stir-fry it with a spoon to serve.
Braised double winter with vegetable name and oil
Its cuisine is northeast cuisine.
Ingredients: 2 winter bamboo shoots, 2 winter mushrooms (Pleurotus ostreatus) 12, bean sprouts 1 2 kg, seasoning: oyster sauce and sugar 1 tablespoon, 3 tablespoons of soy sauce, white powder1tablespoon, and a little sesame oil.
Production process:
1. Soak the mushrooms until soft, remove the pedicels, squeeze out the water, and fry them in the oil pan.
2. Cut the winter bamboo shoots into thick slices (or roll them into slices) and fry them in the oil pan until they are slightly yellow.
3. Take the oil pan, stir-fry the bean sprouts with 4 large oils at high temperature, add salt and monosodium glutamate to taste, and put them at the bottom of the pan.
4. Put the mushrooms, bamboo shoots and seasonings into the pot and stew until the juice is almost dry, thicken them with white powder water and pour them on the bean sprouts.
The name of the dish is fresh and rotten, and the fish slices are fried with fungus.
Its cuisine is northeast cuisine.
Ingredients: ingredients: yellow croaker 1 strip (750g), 50g of water-borne fungus. Seasoning: 35g of fermented grains, egg white 1, 20g of sugar, 5g of salt, 50g of water chestnut, 35g of lard, 2g of monosodium glutamate, 0/0g of chicken oil, and 500g of clear soup.
Production process:
1. Scrape the scales of yellow croaker, remove gills and internal organs, cut it open with a knife, turn around and spine, and divide it into two pieces. Then cut it into 12 inclined blades (with skins), soak it in water, take it out, squeeze it out, put it in a bowl, and size it with egg white, salt and water chestnut powder. Remove the roots of auricularia auricula and wash the sediment for later use.
2. Heat the pan, add lard, when it is 60% hot, put the fish pieces one by one, fry for about 1 min, take them out, drain the oil, and pour out the hot oil in the pan.
3. Blanch the fungus with boiling water for half a minute, remove it and drain it, and put it in a bowl.
4. Add clear soup, sugar, salt and monosodium glutamate to the hot pot, add fish fillets and auricularia auricula, boil, skim the floating foam, simmer for 15 minutes, add mellow distiller's grains wine, hook water chestnut powder after boiling, pour lard, and finally turn the fish fillets over in the pot and pour chicken oil.
Features Fresh, mellow and slightly sweet taste.
Roasted mushrooms with shrimps.
Its cuisine is northeast cuisine.
Ingredients: Ingredients: fresh mushrooms 350g, shrimps 15g. Seasoning: chicken soup 100g, chicken oil 50g, yellow rice wine 10g, monosodium glutamate 3g, wet starch 15g, a little sugar and pepper, proper salt, onion 2g and ginger 2g.
Production process:
1. Remove the roots of fresh mushrooms, wash them, cut them into pieces, blanch them in boiling water, take them out and drain them for later use.
2. Put the shrimp in a bowl and soak it in warm water. After clarification, soak it in cold water.
3. Heat the pot, add the chicken oil. When it is 60% hot, put the shrimps in the pot, fry them for fragrance, cook the rice wine, add the chicken soup, monosodium glutamate, sugar, salt and mushroom slices, simmer for a while, thicken them with wet starch, take them out of the pot and serve with pepper.
Features: This dish is tender and slightly spicy.
Curry mushrooms
Its cuisine is northeast cuisine.
Ingredients: 65438 raw mushroom +00, 65438 raw mushroom+000g potato 1 apple 1. Seasoning: 1 teaspoon ginger, 3 teaspoons salad oil, 3 teaspoons curry powder, 1 teaspoon cheese powder, 1 cup soup, a little salt, black pepper and soy sauce.
Production process:
1. Lentinus edodes and sliced Lentinus edodes, peeled potatoes, washed and diced.
2. Cut the apple in half, dice it and grind it into mud.
3. After the potatoes are cooked, stir-fry all the ingredients for about 2 minutes, add ginger paste, curry powder, black pepper and soy sauce and stir-fry for a while. If it is too dry, stir-fry it with a small amount of stock until it is thick, then put it in a container and sprinkle with cheese powder.
Features: delicious
Cai Ming dog meat hotpot
Its cuisine is northeast cuisine.
Ingredients: yellow dog with skin 1250g, lettuce 500g, onion 75g, garlic 75g, ginger 25g, salt 5g, pepper 1g, leek flower 12g, Guangzhou Chili sauce 50g, soy sauce (Guangdong red soy sauce) 25g, monosodium glutamate 5g, etc.
Production process:
65438+ Tear the lean meat into filaments, put it on a plate, filter out the residue of the original soup, and pour the soup into a hot pot to serve with lettuce.
2. Add Chili sauce, mashed garlic, monosodium glutamate, salt, soy sauce, sesame oil and oyster sauce to the bowl, adjust to small ingredients, and serve in the soup.
3. When eating, put the shredded dog into a hot pot to iron it, then iron the lettuce and dip it in the seasoning.
Features: delicious
Fried black fungus slices with vegetable names
Its cuisine is northeast cuisine.
Ingredients: Main ingredients: 75g of auricularia auricula and 250g of herring. Accessories: 50 grams of winter bamboo shoots. Seasoning: salt 5g, soy sauce 10g, monosodium glutamate 3g, vinegar 2g, broth 100g, chopped green onion 3g, garlic 3g, sesame oil 25g, peanut oil 1kg (actual consumption 100g) and egg white 65438+.
Production process:
1. Cut the fish into slices with a length of 5cm and a width of 1.2cm, and put them in a bowl; Add salt, egg white and water chestnut, and stir into paste. Then put the broth, monosodium glutamate, salt, soy sauce, vinegar, garlic slices, water chestnut powder and chopped green onion into a bowl and stir them into small materials for later use.
Features: light yellow in color and fresh and fragrant in taste.
2. Wash the fungus and remove the roots.
3. Heat the pan, add peanut oil, add fish fillets when it is 80% hot, fry until crispy outside and cooked inside, pour in a colander and drain the oil. Add sesame oil to the original pot, stir-fry bamboo shoots and fungus, then add fish fillets and seasonings, stir-fry for a few times, and serve.
Features: light yellow in color and fresh and fragrant in taste.
Braised tendons with vegetable names
Its cuisine is northeast cuisine.
Raw material: 250g of fresh beef tendon. Accessories: soy sauce 15g, cooking wine 10g, salt 3g, monosodium glutamate 2g, sugar 5g, chicken soup 20g, starch 2g, onion 30g and oil 50g.
Production process:
1. Cut the rib into strips with a length of 5 cm and a width of about 1 cm (if the rib is small and thin, it may not be processed).
2. blanch the tendon in boiling water before taking it out.
3. Stir-fry 50 grams of oil in a wok, stir-fry the onion until it is fragrant and slightly golden, add the tendon, stir-fry it quickly, heat the tendon evenly, add soy sauce, cooking wine, salt, monosodium glutamate, white sugar and chicken soup, bring the wok to a boil, reduce the heat to 10 minute, then heat it with high fire and serve. Features: salty and fragrant, golden red in color.
Boiled Fish with Pickled Cabbage and Chili
Its cuisine is northeast cuisine.
Ingredients: carp 1 strip (about 1000g), 250g pickled cabbage. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.
Production process:
1. carp scales, gills, laparotomy, internal organs, clean, take off two fish fillets with a knife, split the fish head, and break the money bones into pieces. Wash sauerkraut and cut into sections.
2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.
3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
Features: fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and delicious soup.
Stewed Hericium erinaceus with chicken legs
Its cuisine is northeast cuisine.
Ingredients: Ingredients: cooked chicken leg100g, Hericium erinaceus 50g. Accessories: 5 grams of coriander. Seasoning: soy sauce, monosodium glutamate, pepper water, Shaoxing wine, onion, ginger, lard, chicken soup and water starch.
Production process:
1. Cut the cooked chicken leg into strips with a length of 5cm and a width of1.2cm, and code it down on one side of the plate. Tear the hair of Hericium erinaceus into pieces by hand and code it on the other side of the plate. Cut the parsley into pieces. Slice the onion and ginger, and pat the ginger loosely with a knife.
2. Put a little oil in the wok, heat the oil, add onion and ginger until fragrant, add soup, add soy sauce, Shaoxing wine and pepper water, and push the chicken and Hericium erinaceus into the wok. After the soup is boiled, cover the lid and simmer for 0/0 minute, then open the lid, take out the onion and ginger pieces, add monosodium glutamate, thicken it with water starch, add coriander and add some bright oil to serve.
Features: both meat and vegetables, soft, rotten and delicious, rich in nutrition.
The name of this dish is Lian Baihua.
Its cuisine is northeast cuisine.
Ingredients: main ingredients: auricularia auricula150g, Chinese cabbage 250g. Seasoning: 25g rice vinegar, 60g cooked peanut oil, 50g sugar, 50g fresh soup, a little wet starch and 2g refined salt.
Production process:
1. Wash Auricularia auricula, remove impurities and squeeze out water; Wash the cabbage after removing the old leaves, cut it into domino pieces and drain the water.
2. Put the wok on a high fire, add 50g of peanut oil. When it is 70% hot, put auricularia auricula and Chinese cabbage into the wok and stir fry at the same time, add refined salt, white sugar and fresh soup to boil, thicken with wet starch, and finally add rice vinegar, pour peanut oil (65,438+00g), and take the pan and plate.
Features: delicious, sweet and sour.
Braised Sea Cucumber with Three Delicacies
Its cuisine is northeast cuisine.
Ingredients: ingredients: water-borne auricularia auricula100g, water-borne mushrooms 50g and cooked winter bamboo shoots 50g. Accessories: 50 grams of sweet pepper, 50 grams of vegetarian chicken and 50 grams of cooked cauliflower. Seasoning: monosodium glutamate 1.5g, sugar 2g, Shaoxing wine 1g, Jiang Mo 1g, fresh soup 150g, flour 25g, wet starch 50g, refined salt 1g, soy sauce 30g and cooked peanut oil 50g (about 650.
Production process:
1. Wash Auricularia auricula, drain water, cut into powder, then put it in a big bowl, add flour, refined salt, monosodium glutamate (0.5g) and water (25g) and stir it into a thick paste; Wash the water mushroom, remove the pedicle and cut it into pieces; Cut the cooked bamboo shoots and vegetarian chicken into hob blocks; Break the cooked cauliflower into 2 cm pieces by hand; Wash the sweet pepper, remove the seeds and cut into spindle-shaped pieces.
2. Put the wok on the fire, pour in peanut oil, and when it is 60% hot, pick up the thick paste in your left hand and spread it in your palm; Scrape the thick paste into strips with a bamboo scraper in the right hand, then drop them into the oil pan one by one, fry until the oil surface is reached, and take out and drain the oil to get the vegetarian sea cucumber.
3. Leave 50g oil in the wok and heat it to 70% heat. Stir-fry the cooked bamboo shoots, vegetarian chicken and cauliflower, then add Jiang Mo, Shaoxing wine, soy sauce, white sugar, monosodium glutamate (1 g) and fresh soup and cook for about half a minute. Put the vegetarian sea cucumber into a wok and mix well. After boiling, thicken with wet starch and pour in. Features: bright color, rich marinade, tender and delicious.
Cai Ming Shuai xiu Tang
Its cuisine is northeast cuisine.
Raw materials: 50 grams of cooked pork, eggs 1 piece. Accessories: Auricularia auricula 10g, Magnolia grandiflora slices 25g, spinach 50g, carrot 5g, water starch, soy sauce, refined salt, monosodium glutamate, pepper water and Shaoxing wine. Broth, sesame oil
Production process:
1. Shred cooked meat. Wash spinach and cut it into small pieces. The fungus is cut into small pieces. Slice magnolia and shred carrot. Beat the eggs in a bowl and stir them evenly with chopsticks.
2. Put Tonga into the spoon. After the soup is boiled, put shredded pork, spinach, Flos Magnoliae, carrot and auricularia into the soup, add soy sauce, pepper water, monosodium glutamate and Shaoxing wine, and thicken the soup with water starch when it is boiled again.
3. Throw the eggs in the bowl into the soup, skim off the floating foam, add some sesame oil and use it as a spoon.
Features: bright colors, delicious taste and various dishes.
Fresh eggplant with double mushrooms
Its cuisine is northeast cuisine.
Ingredients: main ingredients: red tomato 10 (uniform size), water mushroom 150g and shiitake mushroom 150g. Accessories: cooked mung bean 100g, cooked potato 50g, and proper amount of green leaves. Seasoning: monosodium glutamate 1.5g, sugar 2g, Jiang Mo 1g, Shaoxing wine 1g, wet starch 5g, peanut oil 100g and refined salt 2g. Production process:
1. Mash potatoes and green leaves into juice; Cutting mushrooms and shiitake mushrooms into grains the size of rice grains; Cut off the lid of the tomato and dig out the tomato seeds. Mashed potatoes and green vegetable juice are mixed together to make tomato lids. Then, put 50g of oil in a wok, heat it, stir-fry mushrooms, mushrooms and green beans, add monosodium glutamate, Jiang Mo, white sugar, Shaoxing wine and refined salt, boil it, and thicken it with wet starch to get the stuffing.
2. Fill the tomato belly with stuffing, cover it, pour in cooked peanut oil, put it in an iron pot for 8-9 minutes, and take it out of the oven and plate it when the skin wrinkles and seals are golden yellow.
Features: bright red color and crisp taste.
Braised Hericium erinaceus
Its cuisine is northeast cuisine.
Ingredients: main ingredient: Hericium erinaceus 200g. Accessories: lean pork 100g. Seasoning: lard, salt, soy sauce, sugar, starch, pepper water, onion, ginger, chopped green onion, Jiang Mo and monosodium glutamate.
Production process:
1. Wash Hericium erinaceus, remove the old roots, peel off the old skin and hair, wash, cut into thick slices with a width of 1 cm, and then put them in a boiling water pot 1 hour.
2. Slice the pork, soak it in boiling water, take it out and wash it.
3. Put the Hericium erinaceus in the pot, add pork slices, onion slices and ginger slices, add appropriate amount of soup, steam on the drawer for 30 minutes, discard the onion and ginger, and take out the pork for later use.
4. Put the frying spoon on the fire, add lard and heat it to 60%, that is, fry the Hericium erinaceus slices in oil, and then pour them into the colander to control the oil for later use.
5. Leave the base oil in the original frying spoon, stir-fry with onion and Jiang Mo, add Hericium erinaceus slices, add soy sauce, refined salt, pepper water and white sugar, stir-fry, add appropriate amount of soup, add monosodium glutamate and starch, thicken with clear oil, and serve. Hericium erinaceus is fresh and fragrant, soft and rotten, and its color is red and bright.
Features: Hericium erinaceus is fresh, fragrant, soft and rotten, with bright red color.
Braised pork with vegetable name
Its cuisine is northeast cuisine.
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.
Production process:
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, take it out, put it in a bowl, add onion and ginger, mix some water with marinated soup, pour it into the 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.
Features: golden red, soft and delicious. The elbow is fragrant and delicious.
Vegetables famous roasted fresh mushrooms
Its cuisine is northeast cuisine.
Ingredients: Ingredients: 400g of fresh mushrooms. Seasoning: monosodium glutamate 2.5g, soy sauce 15g, ginger 5g, sugar 10g, refined salt and starch, a little sesame oil, soybean sprout soup 50g and cooked soybean oil 50g.
Production process:
1. Wash the fresh mushrooms, remove impurities and put them on the plate; Cut ginger into powder for later use.
2. Put a frying spoon on the fire, add 40g of soybean oil, heat it, then put it into a Jiang Mo wok, add soy sauce, monosodium glutamate, sugar and refined salt to taste, add fresh mushrooms, add some bean sprout soup, boil, thicken it with water starch, pour in cooked soybean oil (10g) and sesame oil, and serve.
Features: fresh and smooth, fragrant and palatable.
Stewed mushrooms.
Its cuisine is northeast cuisine.
Ingredients: Ingredients: 24 Pleurotus tuber (diameter 4 cm). Accessories: shrimp150g, cooked lean ham 25g, onion10g, seasonal Chinese cabbage100g. Seasoning: clear soup100g, miscellaneous bone soup 250g, wet starch 25g, monosodium glutamate 0.5g, refined salt1.5g, sesame oil1.5g and cooked lard 75g. ..
Production process:
1. Boil the mixed bone soup and refined salt (0.5g) in a wok, then add mushrooms and cook for two minutes, then take out and drain. Wash the lean ham and onion, and cut into rhombic slices with a side length of 0.8 cm. Wash the cabbage.
2. Put the mushrooms face up on the chopping block, pat them flat one by one with the back of a knife, then spoon the shrimp material on each mushroom, put two hams and two hams obliquely after flattening, put them flat on a large porcelain plate, steam them in a cage for 15 minutes, take them out, put them in bowls alternately on both sides, and put them in a cage for heat preservation.
3. Put 25g cooked lard into a wok, cook until it is half cooked, and then stir-fry the cabbage and salt (0.5g). Turn over the mushrooms in the dish and put the cabbage on both sides of the mushrooms. Add 50g of cooked lard to the wok, add broth, refined salt (0.5g) and monosodium glutamate when it is half ripe, bring to a boil, thicken it with wet starch, pour it on the mushrooms, and sprinkle with sesame oil.
Features: color, freshness, fragrance and tenderness.
Fried shrimp balls with vegetable names
Its cuisine is northeast cuisine.
Ingredients: 300g prawn. Accessories: 2 egg whites and 50g fat. Oil, starch, refined salt, Shaoxing wine, monosodium glutamate, pepper water.
Production process:
1. Remove the head, tail and skin of prawns, remove the sand line on the back and wash with clear water; Slice the fat meat, put it with prawns and mash it with the back of a knife. Add chicken soup, salt, monosodium glutamate, Shaoxing wine and pepper water and mix well. Put the egg white in the soup plate and beat it with chopsticks. Add starch and stir well. Add it to the shrimp paste and stir well.
2. Put the lard in the spoon. When the oil is heated to 40%, squeeze the shrimp paste into balls, scoop them into the spoon with a small spoon, fry them until they are light yellow, and then take them out and serve. Dip some pepper and salt when eating. Note: you must use clear oil to cook this dish, so as to ensure beautiful color. The lighter the color, the better.
Features: golden red, soft and delicious. The elbow is fragrant and delicious.
Shredded pork and vegetable skin
Its cuisine is northeast cuisine.
Material: 500g pigskin (upper rib). Auxiliary materials include Chili oil, sesame oil, refined salt, monosodium glutamate, pepper noodles and scallion.
Production process:
1. Scrape the skin clean, put it in a pot, add water to cook it (subject to pinching), take it out and put it in cold boiling water for cooling, slice it to remove the fat inside, obliquely cut the blade into extremely thin pieces, and then cut it into extremely thin wires; Onions are cut into filaments.
2. Put the shredded pork skin into a dish, add chopped green onion, add refined salt, monosodium glutamate, Chili oil, sesame oil and pepper noodles, and mix well to serve.
Features: spicy and crispy, suitable for wine and rice.
Cai Ming shuijing frog
Its cuisine is northeast cuisine.
Ingredients: ingredients: frog 1000g, shrimp 200g, white oil 200g, 2 egg whites, wet mushrooms 25g, ham 25g, celery 50g, monosodium glutamate, refined salt, wet starch and soup.
Production process:
1. Kill the frog alive, peel off the skin, cut off the head, dig out the internal organs, wash them, remove the bones and cut the meat into fine particles. Chop the shrimp, put it in a bowl with the chicken, add the egg white, monosodium glutamate and salt and mix well for later use.
2. Cut the fat into thin slices in the shape of a round wheel, spread the mixed frog shrimp on the fat, smooth all around, cut the ham, mushrooms and celery into powder, put them on the frog, cook them, put them on a plate, steam them in a steamer for 15 minutes, take them out and put them on a plate, pour the raw juice into a tripod, and add the soup and celery.
Features: smooth and refreshing.
The name of this dish is muxi Meat.
Its cuisine is northeast cuisine.
Raw materials: lean pork 150g, egg 150g, dried fungus 5g, cucumber 5g, salt 5g, soy sauce 3g, cooking wine 5g, oil 80g and sesame oil 5g.
Production process:
1. Cut lean pork into filaments with a length of 5, a width of 0.3 and a thickness of 0.3 cm. Knock the eggs into a bowl and beat them evenly with chopsticks;
2. Soak the dried fungus for 5 minutes, remove the roots and tear it into pieces. Cucumber is cut into 2 cm long sections with an oblique knife, flattened and sliced with a straight knife, and the shape of the slices is diamond. Shred onion and ginger.
3. Heat the wok, put oil in it, heat it, add the eggs and stir-fry them into irregular small pieces, and put them on a plate, which is Mushu.
4. Heat the wok and put oil on it. Fried shredded pork. When the meat turns white, add the onion and shredded ginger and stir fry. When it is eight ripe, add cooking wine, soy sauce and salt. Stir-fry, add auricularia, cucumber and egg pieces and stir-fry. When cooked, pour in sesame oil.
Features: bright colors, delicious and refreshing.
Cai Ming chestnut roast chicken
Its cuisine is northeast cuisine.
Ingredients: 1 live hen or capon, weighing about 1500 ~ 2000g, vegetable oil (or melted lard) 100g, watercress 25g with millet 100g, ginger 50g, scallion 10g, and white sugar or rock candy.
Production process:
1. Slaughter the chicken, pluck its hair, gut it, wash it, and cut off its head, wings and feet with cowhide.
2. Then cut the chicken in half, cut the chicken into a rectangle with a length of 3 cm and a width of 2 cm, and cut the chicken head, chicken wings and chicken feet into 3 cm sections.
3. Put the pot on a big fire, add 100g vegetable oil to heat it, and then put the chicken pieces in a hot oil pan to stir fry. When the chicken is hard, add cooking wine, ginger slices, watercress and pepper.
4. Stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water and a small amount of salt, soy sauce, sugar and star anise.
5. Cover and stew until it is cooked in June and July, then add chestnuts and cook for about 15 minutes. Add onion and monosodium glutamate when cooking, and a small amount of soup is appropriate.
Features: the chicken is crisp and rotten, the chestnuts are sweet and delicious in season.
Cai Ming chestnut roast chicken
Its cuisine is northeast cuisine.
Ingredients: 1 live hen or capon, weighing about 1500 ~ 2000g, vegetable oil (or melted lard) 100g, watercress 25g with millet 100g, ginger 50g, scallion 10g, and white sugar or rock candy.
Production process:
1. Slaughter the chicken, pluck its hair, gut it, wash it, and cut off its head, wings and feet with cowhide.
2. Then cut the chicken in half, cut the chicken into a rectangle with a length of 3 cm and a width of 2 cm, and cut the chicken head, chicken wings and chicken feet into 3 cm sections.
3. Put the pot on a big fire, add 100g vegetable oil to heat it, and then put the chicken pieces in a hot oil pan to stir fry. When the chicken is hard, add cooking wine, ginger slices, watercress and pepper.
4. Stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water and a small amount of salt, soy sauce, sugar and star anise.
5. Cover and stew until it is cooked in June and July, then add chestnuts and cook for about 15 minutes. Add onion and monosodium glutamate when cooking, and a small amount of soup is appropriate.
Features: the chicken is crisp and rotten, the chestnuts are sweet and delicious in season.
Cai Ming chestnut roast chicken
Its cuisine is northeast cuisine.
Ingredients: 1 live hen or capon, weighing about 1500 ~ 2000g, vegetable oil (or melted lard) 100g, watercress 25g with millet 100g, ginger 50g, scallion 10g, and white sugar or rock candy.
Production process:
1. Slaughter the chicken, pluck its hair, gut it, wash it, and cut off its head, wings and feet with cowhide.
2. Then cut the chicken in half, cut the chicken into a rectangle with a length of 3 cm and a width of 2 cm, and cut the chicken head, chicken wings and chicken feet into 3 cm sections.
3. Put the pot on a big fire, add 100g vegetable oil to heat it, and then put the chicken pieces in a hot oil pan to stir fry. When the chicken is hard, add cooking wine, ginger slices, watercress and pepper.
4. Stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water and a small amount of salt, soy sauce, sugar and star anise.
5. Cover and stew until it is cooked in June and July, then add chestnuts and cook for about 15 minutes. Add onion and monosodium glutamate when cooking, and a small amount of soup is appropriate.
Features: the chicken is crisp and rotten, the chestnuts are sweet and delicious in season.
Sliced grass carp in tomato sauce
Its cuisine is northeast cuisine.
Ingredients: 500g grass carp, 50g tomato sauce. The auxiliary materials are citric acid, Shaoxing wine 10g, refined salt 2.5g, sugar 20g, monosodium glutamate 0.5g, fresh soup 50g and cooked vegetable oil 750g.
Production process:
1. Select fresh grass carp slices, cut them into thin slices with the thickness of 1 cm, mix them well with Shaoxing wine and refined salt, and dissolve citric acid with appropriate amount of water.
2. Heat the oil pan to 60% heat, fry the fish until it turns yellow, and then take it out.
3. Put the wok in medium heat, add 50g cooked vegetable oil and heat it to 30%.
4. Add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid and fresh soup, push evenly, then add fish fillets and wrap them in tomato juice, and serve from the pan.
Features: bright red color, tender meat, sweet and sour.