Dipping pickles is the simplest dish in Northeastern cuisine and the most retains the original flavor of the food. No seasoning is added to the dish. It can be eaten raw or steamed, and can be eaten with dipping sauce. With less cooking fumes and a wide variety of ingredients, this dish is the most popular in summer and is also the most popular dish on the summer table.

Preparation methodCollapse

The sauce used for dipping pickles in Northeastern China is egg sauce. The best sauce for fried egg sauce is Northeastern soybean sauce. If you can’t buy it, use Korean soybean sauce. The sauce has the same taste as Northeastern soybean sauce. It doesn’t matter if you use Beijing yellow sauce or scallion or bean paste

Cleaning

Clean all the ingredients. Commonly used Northeastern pickles. Raw vegetables include: cucumbers, lettuce, radish, some seasonal wild vegetables, as well as peppers, garlic, green onions, etc.

Steaming

Common cooked dishes in Northeastern pickles include: spinach, eggplant, potatoes, etc. Spinach needs to be blanched in water, and eggplant and potatoes can be steamed. Steam the eggplant, potatoes and rice together. Steam the eggplant for twenty minutes, and steam the potatoes and rice for forty minutes. The time to steam the potatoes should depend on the size of the potatoes. Steam until the skins of the potatoes are open and the flesh is split, and there is no hard core when pricked with chopsticks. When eating, use chopsticks to pick apart the eggplant and potatoes, add the ingredients to dip them in the sauce and eat them.

Zhajiang

1. Put oil in the pot. When the oil is hot, directly break in the eggs and use chopsticks to break up the eggs until the egg liquid solidifies;

2. Doenjang Add a small amount of water to dilute it, pour it into the eggs, mix evenly, and stir-fry for three to five minutes. Put the eggs directly into the pot and break them up. The yolks and whites are distinct and have a unique flavor. The most important thing is that it saves time and takes up one less bowl. This is a secret for lazy people. If you are not afraid of trouble, you can also break the eggs in advance.

Ingredients

Ingredients are probably not used by everyone who eats pickles. Chop the peppers, garlic, and coriander together, add the egg sauce, and mix it with eggplant, potatoes, or cucumbers. The fragrance of the peppers, garlic, and coriander make it a refreshing appetizer. But it was chopped too finely, which ruined the original flavor a bit.