Our northeast black land specialty is golden glutinous rice. Today, Bian Xiao will repeat it-various ways to eat glutinous rice in the northeast of China.
Zao keng Shao Mi Bao
Because the northeast countryside is a big kang that can only be heated by fire, there is a special way to eat corn in the countryside-burning corn in the stove pit. When burning corn in the pit, you must use charcoal fire. The burnt corn is not only non-sticky, but also delicious!
Mao Yu rice
Cooked corn is a common way to eat in Northeast China, commonly known as "boiled corn". It is called "cooked corn" because every kitchen in Northeast China has a big iron pot. Cooking in the big iron pot is called "cooked corn", which is the most common cooking method in Northeast China.
corn salad
As the name implies, corn salad is to peel off corn kernels and cook them, then add salad and stir. Corn salad is also called "corn cup" in KFC, Wallace and other fast food restaurants. Although the cup is small, it can be used as a supplementary food. Friends who like to eat vegetables and fruits can also mix vegetables and fruits into corn salad.
Baked corn with cheese
Grilled corn kernels with cheese are young people's favorite. Like pizza, it can pull out long filaments and has a crisp taste of corn. Cooking is also very convenient. Stir the corn kernels and cheese sticks and put them in the oven. Take them out as a plate of roasted corn and fragrant cheese. Friendly reminder: canned corn works better ~
Ballast porridge
I believe many northeastern people have childhood memories of "big porridge, tea eggs ~" accompanied by the unique fragrance of big porridge all over the street. Southerners like to eat preserved eggs and lean meat porridge, while Northeasters prefer to eat big porridge. It is always said that people in Northeast China "smell like big glutinous rice". Big glutinous rice is big glutinous rice grains, and big glutinous rice porridge is made of glutinous rice grains. Soak glutinous rice and kidney beans in water to make them swell, then put them in a pot and cook them slowly until they are soft, and take them out to get the big glutinous rice porridge ~