The characteristics of northeast cuisine. In cooking methods, pay attention to frying, roasting, boiling, frying, stewing, especially scooping, especially turning. The more famous northeast dishes are pork stewed vermicelli, pork-killing dishes, braised pork, chicken stewed mushrooms, northeast stew, roasted bear's paw, three fresh antler soup and braised Hericium erinaceus.
Braised pork with vermicelli
Pork stewed vermicelli is one of the four famous dishes in Northeast China. (Pork stewed vermicelli, chicken stewed mushrooms, catfish stewed eggplant, ribs stewed beans) ranked first. The main ingredients are pork and vermicelli, pork is pork belly, fat but not greasy, vermicelli is sweet potato vermicelli, vermicelli fully absorbs soup. It is delicious, and some people add their own pickled sauerkraut to make it more delicious.
Stewed mushrooms with chicken
Stewed mushrooms with chicken is a classic northeast dish. Choose dried hazel mushroom products picked in the deep mountains of Northeast China and cockerel raised at home. Add some vermicelli and stew it. Fans are slippery and soft. The stewed chicken is tender, and the more you chew it, the better it tastes. It tastes salty, very nutritious and delicious, and has a good nourishing effect on the body.
Pot meat
How can I go to the northeast without eating pot-wrapped meat? Authentic pot meat is pork loin. It is required to cut the pork tenderloin into pieces with uniform thickness, and then use a kitchen knife on the chopping board. Flatten repeatedly and coat with potato starch. Fry in a hot oil pan twice, and the required meat slices can only be qualified by tapping with a spoon, and then hang the sweet and sour juice boiled with white vinegar and white sugar, which is sweet and sour. Put the sliced meat in your mouth. Can chew a clicking sound. It is a northeast hard dish that combines fire, spoon and knife skills.
Sauce bone
The ingredients of sauce bone are mainly pig spine, stick bone and ribs. Bones should be cut into large pieces of moderate size. Soak in cold water for two to three hours. Change the water twice to remove the blood from the bone. Then blanch the big bones. Use soy sauce, sugar, sugar and monosodium glutamate. Good soup, you should also add authentic northeast miso. And spices such as cinnamon, fragrant leaves, star anise and nutmeg. Stew for an hour and a half, and turn off the fire for half an hour. The finished sauce bone is rich in flavor, and the meat is rotten and fragrant. The muscles on the bones are eating Q-bombs, and the lean meat is thin but not firewood. The more you eat, the more fragrant it is. After eating a pot, I want to eat another pot, and I can't stop smelling it.
Stewed fish and flour cakes in an iron pan.
Stewed fish in iron pot and scones are also local specialties in Northeast China. It can be said that it is a cauldron dish with the characteristics of rural areas in Northeast China, also called "one pot out". One pot is a simple and simple local food invented by busy farmers. The main course is cooked with the main course and served together. Chicken, fish and vegetables can all be put in the pot. Steamed bread, flower rolls, big cakes and noodles can all be brought in. Most importantly, the farmer's pot is made of the farmer's cauldron and firewood. These are all lacking in modern cities. When farmers cook, the most popular thing is the iron pot fish paste cake. There are delicious small fish in the pot, and golden tortillas are stuck on the side of the pot. The small fire in the stove licked the bottom of the pot and branded the biscuits with gold gab. Think about it and be greedy. Stir corn flour, white flour and soybeans evenly according to the ratio of 20: 10: 3. Put the yeast water into warm water and stir evenly, the amount of water is about half of the amount of flour. Put yeast water into flour, stir it into dough, and ferment it in a warm place for two hours. Small yellow croaker removes fins and cleans internal organs. Dip starch in the pan and fry on both sides. Use onion, ginger, pepper, aniseed, bean paste, or use northeast miso. Add water to the pot and simmer the small yellow croaker, then add the dough. Stick it on the edge of the pot and cook for 20 to 30 minutes. The cornmeal cake will be baked golden brown and then served.
Shazhu cuisine
Pig-killing dish is a dish that every household in Northeast China will cook during the New Year. Killing pigs is not a dish either. But a series of meat dishes made of pork, pig bones and internal organs. It can be called a small whole pig feast. People who raise pigs in rural areas in Northeast China have a tradition of killing pigs and selling meat in the New Year. It's not easy to kill a pig weighing two or three hundred pounds. I often ask a few relatives and friends to help me and keep busy all day. At the end of the day, the host will hold a whole pig feast. Fresh white meat, heart-protecting meat, torn flesh and blood, boiled in water, dipped in garlic paste to eat part of the dish. And killing pig dishes, as the name suggests, has become the main course of this table. The raw materials of pork-killing dishes all come from the most common ingredients in winter kitchens in northeast rural areas ~ sauerkraut, vermicelli, newly cut pork white meat and newly poured pork sausage. These are the four essential elements of killing pig dishes. As long as the host and relatives and friends are willing to eat. Ah, other unsalable parts of pigs, such as bones, liver, water, etc. , can be stewed in that dish. Chili peppers cooked with Chili oil or firewood are just a little wine, which is hot and sour and lively. It's freezing outside, it's snowing heavily, and the room is in full swing. The sour, salty and spicy taste strongly stimulates the taste buds.