Northeast cuisine refers to the cooking dishes in Northeast China, including Heilongjiang, Jilin, Liaoning, eastern Inner Mongolia and northeastern Hebei. Due to the unique and unified humanistic and natural environment in Northeast China, the diets in all parts of Northeast China are highly similar, but there are also sayings of Japanese cuisine, Liao cuisine and Longjiang Caicai (in fact, due to the special selection of materials for Northeast cuisine, only the original ecological raw materials produced in the black soil plain of Jilin and Heilongjiang cannot be planted in greenhouses, and today's Liao cuisine combines many cooking methods of other cuisines, so Longjiang cuisine is the traditional Northeast cuisine; Now it may only be eaten by farmers in Heiji. Among the "eight major cuisines", Northeast cuisine is not in the top position, but this has not hindered its business, and it is even called "the ninth major cuisine". Even in Guangzhou, far away from its birthplace, Northeast cuisine can be as warm and heroic as kapok. The formation process of Northeast Cuisine also integrated the characteristics of some other cuisines in China and the diet of Han nationality. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, sufficient heat, rich taste, strong color, fresh taste and crisp fragrance. Its cooking methods are good at frying, frying, roasting, frying, steaming and stewing, and its main characteristics are slippery, fried, sauced and stewed. Northeast cuisine pays attention to bold eating and enjoys itself, so it is full of color, flavor and taste. Generally, people think (in fact, it is not accurate) that the representative dishes of Northeast cuisine are white meat and blood sausage, pork stewed vermicelli, braised pork, Northeast stew, chicken stewed hazelnut mushroom, minced meat, fresh ground three herbs, roasted three white, papaya, shredded sweet potatoes, sauce skeleton, and pork-killing dishes. Sauerkraut, which is popular in Northeast China, and pickles dipped in soy sauce with vegetables are also a major feature that distinguishes Northeast cuisine from other cuisines.
In fact, this kind of stew retains the nutrition of food to a great extent except the salt weight, which is still worth promoting. Northeast cuisine is one of the cuisines that can best embody the essence of "homely" in China. Large quantity, low price and low consumption.
Stewed potatoes with chicken.
1. Cut the chicken into pieces of moderate size, rinse them with clear water, and drain them in a drain basin for later use.
2. Put the drained chicken pieces into a pot, add salt, cooking wine, soy sauce and onion, and marinate for 15 minutes.
3. Cut the onion into sections, slice the ginger, soak the dried Chili in clear water and drain, and use two star anises for later use.
4. Wash, peel and cut potatoes for later use.
5, put oil in a hot pot, the oil temperature is 60% hot, add marinated chicken pieces, stir fry, add onion ginger and star anise until it changes color, and continue to stir fry.
6, stir-fry until most of the water disappears, add potatoes, stir-fry for two minutes, pour in soy sauce, soy sauce, stir-fry until the potato surface is slightly transparent yellow.
7. Add hot water. Just flush with the chicken nuggets. Add salt, bring to a boil over high fire and simmer for 20 minutes.
After 8.20 minutes, adjust the medium heat and cook the soup until it is slightly sticky and sticky.
9. Turn off the fire and add a little monosodium glutamate. Put it in a bowl and serve.
Pine kernel corn practice:
Pine kernel corn is one of the most representative dishes in Northeast China. Next, I'd like to introduce how to make this dish. The ingredients we need to prepare are: corn, cucumber, carrot, pine nuts, and some oil and sugar. First, we diced cucumbers and carrots and kneaded corn into granules. Pour oil into the pan and stir-fry pine nuts. Then pour the diced cucumber and carrot into the pot and continue to stir fry, then add the corn kernels and continue to stir fry. Finally, add sugar to the pan and stir fry for about a minute, and the dish will be ready.
Pot meat practice
Pot meat is a northeast dish, sweet and sour. It is non-greasy and fat-free, and it is a dish that adults and children will like. I'll tell you how to cook this dish. The ingredients we need to prepare are tenderloin, proper cooking wine, salt, tomato sauce, sugar and starch. First, we slice the tenderloin, add some cooking wine and salt, and stir well. Then put the starch on the plate and dip our marinated meat slices with starch. Then put the oil in the pot, put the meat slices down and fry them twice, then add the oil into the tomato sauce and sugar, stir fry over low heat to make bubbles, and then pour out the fried meat slices. Finally, we dipped the sliced meat in tomato juice evenly, and the dish was ready.