Cooking techniques include stewing, frying, frying, steaming and boiling. Although simple, the northeast food is very generous. No matter at home or in a restaurant, Northeast cuisine is a big bowl and dish.
Northeast cuisine was mainly developed in Qing Dynasty. Up to now, the pure northeast cuisine is still in Heilongjiang (Longjiang cuisine) and Jilin (Jicai). Although it has not entered the eight major cuisines, it is called the ninth major cuisine among the people because of its unique flavor.
The main representatives are boiled white meat (white meat, blood sausage), braised pork vermicelli, pot-wrapped meat, stewed chicken and mushrooms, stewed tofu with fish flavor, fried dried beans with pepper and so on. The best is the northeast pickles.
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1. gut the fish, scrape off the scales, and marinate with cooking wine, onion and ginger for half an hour.
2. Heat the oil pan, add onion, ginger, garlic, pepper and aniseed and stir fry.
3. Fry the fish in the pot until both sides are yellow, pour in boiling water and cook with salt, soy sauce, cooking wine, sugar and vinegar for 20 minutes.
4. Cut the tofu into pieces and put it in the pot, then stew it for 10 minutes, and then take it out.
1. Chop the chicken skeleton and blanch it with boiling water. Dice the dried bean curd, roll it obliquely, and string it with bamboo sticks.
2. Saute onions, ginger slices and dried peppers, add chicken pieces and stir fry.
3. Add boiling water and season with salt and pepper noodles.
4. Stew the dried tofu for 20 minutes, remove it and put it on a plate.
5. Sprinkle with hot sauce, coriander and minced garlic, and pour with chicken soup.
1. Wash the pork, cut it into large pieces, pat it with a knife, add salt and water starch and grab it evenly. Shred onion and ginger, chop garlic and chop parsley.
2. When the oil (much) is heated to 60% to 70%, put the meat slices in the pot and fry them until cooked, and take out the oil control. When the oil temperature is 80% hot, fry the meat slices until they are slightly red and take them out.
3. Soy sauce, salt, monosodium glutamate, sugar and cooking wine are mixed into juice.
4. Stir-fry the onion, ginger and garlic, add the sliced meat, and pour in the juice to stir-fry quickly and evenly.
1. Shred sauerkraut, wash and dry, cut pork (pork belly) into large pieces, cook with onion and ginger until 7-8 minutes cooked, take out and cut into large pieces, and cut blood sausage into pieces with a thickness of 1 cm for later use.
2. Stir-fry onion, ginger and aniseed, stir-fry sauerkraut, add the cooked broth, and season with salt, soy sauce and monosodium glutamate.
3. After boiling, pour the sauerkraut and soup into a small pot (you can use an alcohol pot or an induction cooker) and spread the sliced meat and blood sausage.
1. Cut the tenderloin into 2cm thick and 3cm long pieces and marinate with salt and cooking wine.
2. Add water and starch to the meat slices and grab them evenly for later use.
3. Soy sauce, salt, sugar, monosodium glutamate, vinegar and starch are mixed into juice for later use.
4. When the oil is burned to 70% to 80% heat, add the meat and fry it until it is golden brown and tender, and remove the clean oil.
5. Stir-fry onion and ginger, add meat, green pepper and sauce, and stir-fry quickly and evenly.
1. Pork belly is cut into large pieces, and Chinese cabbage is cut into sections along the silk.
2. Stir-fry the onion and ginger in a wok, and add salt, soy sauce and pepper noodles to taste.
3. Pork belly fried cabbage, add boiling water.
4. stew 15 minutes, sprinkle monosodium glutamate before taking out the pot.
1. Long eggplant is torn into pieces by hand, and potatoes are cut into pieces.
2. Add onion, ginger and garlic and stir-fry.
3. Put potatoes and eggplant into the pot and stir-fry with soy sauce, salt, sugar and pepper noodles.
4. Add water and stew potatoes and eggplant for 20 minutes.
5. Mash potatoes and eggplant with a shovel and add monosodium glutamate to the pot.
1. Blanch the vermicelli with boiling water and let it cool. Cut dried bean curd, cucumber, carrot and cabbage into shreds for later use.
2. Add soy sauce, rice vinegar, salt, monosodium glutamate, ginger powder and sugar and mix well.
1. Cut potatoes and eggplant into hob blocks respectively, fry until half cooked, and control the oil for later use.
2. Shred onion and ginger into garlic slices and green pepper into pieces.
3. Salt, soy sauce, sugar, monosodium glutamate and pepper noodles are mixed into juice.
4. Saute the onion, ginger and garlic until fragrant, add the green pepper pieces and stir-fry, then pour the eggplant and potatoes into the pot.
5. Pour in the prepared juice and stir well quickly.
1. Blanch the chicken wings in boiling water.
2. Add cola, soy sauce, a little salt and a little sugar to the pot, and add chicken wings after boiling.
3. Cook for 20 minutes, and collect the juice on high fire.
1. Boiled mushrooms beat Liang Yu, cut into pieces; Cut the cabbage into small pieces.
2. Saute shallots, ginger and garlic, add mushrooms and stir fry.
3. Add salt and pepper noodles to taste and stir well.
4. Put the baby cabbage into the pot and stir fry quickly. Sprinkle with monosodium glutamate and stir well.
1. Cut the beans into sections and slice the meat.
2. Stir-fry the sliced meat in a wok with onion, ginger and garlic. Add pepper noodles and cooking wine to remove the fishy smell of meat.
3. Stir the beans and meat slices together and season with salt and soy sauce.
4. add water and simmer for 20 minutes, and put monosodium glutamate before cooking.