Sauce is a specialty of Northeast China.

The practice of northeast miso is as follows

Materials; Soybeans, salt and water.

Carefully select soybeans, remove impurities such as bad and deteriorated beans, wash them with clear water, put them in a pot and add water to cook them. When the soup is clean, don't burn them. Twist the beans by hand, they will be crisp and rotten. Turn off the fire and stew until the next morning, and the beans will turn red. Then grind it into uniform bean paste with a meat grinder. Wet and dry sauce is suitable, and it is too dry to reunite into blank, which affects normal fermentation; If there is too much water, the sauce blank will be too soft and difficult to form, and the core will be easily damaged by heat, moth and rancidity. Generally, the size of the sauce blank is 3 kg of dried beans, with a length of about 30 cm and a cross-sectional area of 20 cm, which is easy to ferment. Dry the sauce in a cool and ventilated place indoors until it dries outside (about three to five days), and then cover the sauce with a layer of kraft paper (to prevent the corrosion of flies and insects, dust pollution, etc.). ) and put it in a cool and ventilated place. The spacing between blanks is about one inch. Sauce blanks can be layered for a long time, but separated by thin strips. It will take about a week to change the position of the sauce blank and continue to store it as before. To a certain extent, it is good to have white hair inside. Sauce will be served on April 18 or 28 of the lunar calendar. After removing the outer wrapping paper, carefully clean the sauce blank with clear water and brush off all impurities on the skin; Then cut the sauce blank into as small pieces as possible and put it in a jar. The jar should be placed in front of the window with full sunshine. In order to avoid the cold atmosphere, the sauce jar is usually placed on the masonry. Immediately, the sea salt was fully melted with clean well water according to the ratio of 2 kg of bean material and 1 kg of salt, and the sediment was removed and injected into the tank. The ratio of water to sauce blank is about 2: 1. Then cover the cylinder mouth with a clean white cloth. Raking begins in three days. Rake with a sauce rake (that is, point a board under a wooden stick) every day for about a month. Rake it once every morning and evening, about 200 times each time, take out the foam and throw it away until the foam on the surface of the sauce is completely removed. Rake every day, the sauce will become very fine, and the sauce can be eaten when it is fat. In the meantime, we should pay special attention to avoid "covering the sauce head"-the sauce is fermented too hard to produce odor. In order to ventilate and prevent rain, you should wear a "sauce jar cap" on the jar mouth. The traditional method of making rural sauce cap is to use local materials and weave a big straw hat with straw or reed stalks, which is both breathable and rainproof.

Chicken oil

The fat in the chicken's belly is particularly soft and tender, and it is easy to dissolve out. There are three traditional methods for refining chicken oil.

First, put chicken oil into a boiling water pot to remove some moisture and peculiar smell, then clean the pot and fry it, add chicken oil, ginger and onion, and extract it with low fire, and remove the residue after extracting chicken oil. When refining in this way, we must pay attention to the temperature. If the temperature is too high, the chicken oil will become dark and turbid, reddish brown, and the flavor will be greatly reduced.

In order to reduce these defects, many chefs have made some improvements to the first method of extracting chicken oil-soaking chicken oil in water, putting it in a pot, adding appropriate amount of water, and adding onion and ginger to extract it together. Refining until the oil comes out and the water is slightly dry to obtain filter residue. This is the second method. The chicken oil extracted by this method is lighter in color, similar to salad oil, and the effect of cooking braised vegetables is better, but the disadvantage is insufficient flavor.

The third method is to put the chicken oil into a bowl, add ginger slices, seal it, steam it in a cage, take it out and dry it a little, and skim off the oil on it. The chicken oil steamed in this way has a heavy moisture and a strong umami flavor, but it has a slight odor. In the past, many masters used this method to make chicken oil.

The extraction method of chicken oil in Cantonese cuisine is different from the first three, because a lot of salad oil and spices are added to extract it in the same pot. The biggest feature of this method is that it is full of flavor and does not have the greasy taste of ordinary chicken oil. Whether it is used as taming oil (or tail oil) for high-grade abalone wings, ordinary soup and braised dishes, or as base oil for stir-fried and fresh-fried dishes, as well as hot oil for steaming and cooking dishes, the effect is very good.

Rice is ordinary rice, yes.