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Why the list of hot dishes in Northeast China, pot-wrapped meat, fresh ground, pig-killing dishes and bumper harvest have been fighting for many years, but no one is convinced?
Because everyone thinks their food is particularly delicious, and no one wants to let anyone, this situation has formed. Are all their own characteristics.

Characteristics of Northeast Cuisine

1 features

Northeast cuisine, not limited to details, has the temperament of the Northeast. In practice, Northeast cuisine also combines some imperial court dishes and Han people's dietary strengths, and uses Northeast specialty raw materials and pure green food raw materials. Many dishes show the characteristics of tender but not raw, thorough but not old, rotten but not old, or crisp outside and tender inside, crisp outside and rotten inside, with mellow taste and rich and affordable dishes.

The formation process of Northeast cuisine also combines some characteristics of other cuisines in China and Han diet. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, sufficient heat, rich taste, strong color and fresh flavor, crisp and fragrant, and its cooking methods are good at stir-frying, frying, grilling, frying, steaming, stewing, and taking slip, frying, sauce and stewing as the main characteristics. Northeast cuisine pays attention to eating boldly and enjoying itself, so it is delicious in color and flavor. Generally, people think (in fact, it is not accurate) that the representative dishes of Northeast cuisine include white meat and blood sausage, pot-stewed meat, stewed meat in the northeast, sliced pork noodles, stewed hazelnut mushrooms with chicken, grilled bear's paw, shredded sweet potatoes, sauce skeleton, and pork-killing dishes, etc. The sauerkraut that Northeast people like to eat and sauce dish with vegetables dipped in big sauce are also a major feature that distinguishes Northeast cuisine from other cuisines.

2 main flavor types

Salty flavor salty flavor is the most widely used in northeast cuisine, and compared with the south, it is salty

Yang is heavier, which can be roughly divided into two types according to its different intensity.

Light and salty flavor

(1) Features: moderate saltiness, light and pleasant, highlighting the original taste of raw materials.

(2) Condiments and their functions: various condiments, such as refined salt, monosodium glutamate, cooking wine, onion, ginger, pepper water, soy sauce, etc. The specific functions of various condiments are: refining salt to make it salty; Umami flavor of monosodium glutamate auxiliary raw materials; Soy sauce color matching, and auxiliary salt to adjust salty taste. Other seasonings play the role of refreshing, enhancing fragrance and reducing odor.

(3) Scope of application: This flavor type is suitable for raw materials with delicious taste and no peculiar smell, such as chicken, duck, tenderloin, fish, shrimp and vegetables. This flavor is suitable for all seasons, especially in spring and summer, and is suitable for dishes made by frying, cooking and frying.

(4) Representative dishes: fried pork tenderloin, fried chicken slices, white crispy pork tenderloin, fried fish slices, fried pork slices, shredded pork with vegetables, fried melon slices with meat, etc.

(5) Modulation method: The dosage of refined salt should meet the needs of dishes' taste, and should be light. The dosage of refined salt and monosodium glutamate should not cover up the umami taste of raw materials, but should highlight the original taste of raw materials. The amount of other seasonings should not be too much, and its taste cannot be highlighted.