First, small pickles in Northeast China

1, ingredients

200 grams of seaweed silk

200 grams of peanuts

Celery100g

1 carrot

2 cucumbers

chinese anise

Sichuan pepper

Proper amount of salt

Proper amount of vinegar

monosodium glutamate

Garlic 1 head

Step 2

First, clean the kelp silk. Generally, the kelp silk sold in the market is relatively long, and we can cut it into edible length with scissors. Cut the kelp and start boiling water. After the water boils, put the kelp into the pot, cook it once, remove the raw flavor of the kelp, and then take it out and cool it in cold water. Don't soak kelp in the pot for too long, just about half a minute, otherwise it will affect the taste of kelp.

After kelp is treated, carrots and celery are treated. Dice carrots and cut celery into strips. Put the chopped carrots and celery into the pot that has just been blanched with kelp, control the time by yourself, about 30 seconds-1 minute, and then take it out and put it aside.

Boiled peanuts. Peanuts account for a large part of the side dishes, so cooking peanuts is very important. Put peanuts in a pot, inject proper amount of water, then add salt, star anise and pepper, preferably more salt, so that the boiled peanuts have a taste. When the peanuts are ripe, pick out the pepper and star anise inside and put them aside to cool. In the process of re-cooking, we must pay attention to the fire. If you add too much salt, it's easy to paste the pot. )

Peel garlic and cut it into minced garlic. Dice the cucumber and set aside. Drain the kelp with cold water, take it out, put it in a large basin which is easy to stir, then pour in the boiled diced peanuts, diced carrots, diced cucumbers and diced celery, add the minced garlic, add a proper amount of salt, monosodium glutamate and vinegar, and stir the seasoning evenly.

Wrap the evenly stirred pickles with plastic wrap and put them in the refrigerator for one night. By the next day, fresh and refreshing pickles were ready. Simple without losing flavor, authentic northeast pickles.

Second, the northeast cold dishes

1, material

Cabbage heart

cucumber

fans

salt

sugar

chicken essence

wrong

Cooked sesame

Eight angles

Sichuan pepper

2. Practice

Carefully cut the cucumber, cut the cabbage sideways for one or two times and cut it into filaments.

Soak the vermicelli in warm water, boil it in boiling water, and drain it in cold water for later use.

Put shredded cucumber, shredded cabbage and vermicelli into a large bowl, and add appropriate amount of salt, sugar, chicken essence, vinegar and cooked sesame seeds.

Put oil in the pan, add star anise and pepper, stir fry, add shredded onion, take it out, cool the oil, and pour it into the prepared dish and mix well.

Third, the northeast cold salad.

1, material

Salt, sugar, vinegar, garlic, sesame oil, pepper sesame oil, pepper granules, and a very fresh taste.

Shredded carrot, vermicelli, shredded cabbage, shredded cucumber, shredded pork, shredded ginger, shredded onion, coriander and tofu skin.

2. Practice

Shred all vegetables, the finer the better, or add other vegetables and put them in a container.

Put oil in a hot pan to cool, put a few mouthfuls of pepper in a wok, add onion and ginger until fragrant, and then add shredded pork to stir fry. Turn off the fire, cool and pour into the container of vegetables.

The vermicelli had better be scalded with hot water and fried with dried bean curd. First, it tastes good, and second, it removes the beany smell.

Then mash the garlic, put the salt, sesame oil, pepper oil, vinegar and sugar into the cold dish, stir and plate.

Fourth, the northeast cold salad.

1, material

Chinese cabbage core or (a baby dish)

One or two cucumbers

A piece of dried bean curd

Some dried peppers

Small half root of onion

Garlic 5 cloves

salt

soybean

vinegar

2. Practice

Cut the washed cabbage core, cucumber and dried bean curd into shreds and put them in a small pot (the cabbage core should not be blanched, otherwise it will not be crisp). Then shred the onion and dice the garlic.

Add salt, soy sauce and vinegar to the cold dishes (you can add more if you like acid), and you can also add monosodium glutamate when you are used to it, and stir evenly with chopsticks.

Peel it off in the middle of the dish with chopsticks, then cut the pepper into small pieces with scissors and put it in the middle. Pour the boiling oil on the pepper and mix well.