It is a place where many nationalities live together. The dishes have always been multi-flavored, salty and sweet, widely used, well-cooked, rich in flavor, strong in color and flavor, crisp and crisp, and pay attention to eating boldly and enjoyable, so the method is simple and delicious. Let's introduce some Northeast Daquan to you, and learn it!
northeast stew
materials: corn, spareribs, beans, carrots, colored peppers, onions, star anise, pepper, bean paste, ginger and salt
practice: blanch the spareribs and wash them for later use, cut the carrots into pieces, remove the tendons from the beans and break them into small pieces, and cut the corn into sections for later use. Cut onion, slice ginger, pepper, star anise and bean paste for later use. When the oil in the pan is hot, add onion, ginger, pepper and star anise and stir-fry the ribs until the oil comes out.
dilute the bean paste with water, pour it into the pot, stir-fry evenly, add a proper amount of broth (or clear water) to the ribs, bring them to a boil over high fire, and simmer for 41 minutes. Put the corn, beans and carrots into the pot, and then turn to low fire for 15 minutes.
Stewed small potatoes with ribs
Ingredients: 1,111g of ribs, small potatoes, Amomum tsaoko, star anise, red pepper, Lycium barbarum, Chinese prickly ash, fragrant leaves, crystal sugar, vinegar, cooking wine, braised sauce and fermented milk
Practice: peel the small potatoes. Pour the spareribs into a cold water pot, boil over high fire and blanch to remove impurities. Take out the scalded ribs and drain them for later use. Pour the oil in the pot, add the rock sugar and boil it until it is golden. Pour the drained ribs into the pot.
quickly fry and color. Stir-fry the braised sauce, cooking wine, fermented milk and a little vinegar. Add small potatoes. Stir-fry until the potatoes are stained with soup. Add ingredients such as tsaoko, fragrant leaves, red pepper, medlar and garlic. Add all the ingredients and put them into the pot. Add water to the top of the pot. Boil the ingredients in the pot with a small fire. Cook until the soup is half closed, then turn off the heat.
stir-fried pork belly with spicy cabbage
materials: pork belly with spicy cabbage, onion, garlic Korean hot sauce, yellow wine salt, sugar and sesame seeds
practice: wash 351g of pork belly for later use, slice pork belly into thin slices, and prepare appropriate amount of spicy cabbage, chopped green onion and garlic slices. After the pot is hot, add a little cooking oil, spread the meat slices in the pot and stir-fry them over high fire. When the meat slices are completely discolored and the oil is slightly curled, add a little yellow wine, chopped green onion and garlic slices and stir-fry over low heat.
pour in spicy cabbage and appropriate amount of spicy cabbage juice and stir-fry evenly. Add a proper amount of hot water, cover the pot and simmer for about 11 minutes, so that the pork belly is cooked and soft. After the soup is collected, add a spoonful of korean chili sauce, a little salt and sugar to taste. Sprinkle appropriate amount of white sesame seeds and chopped green onion before cooking.
materials: pork tenderloin 211g, corn starch 51g, 2 parsley, 2 cloves of garlic, 2 slices of ginger, 21g of white sugar, 21g of rice vinegar and 1/2 teaspoon of salt
Practice: cut the meat into 1.2cm thick slices, and don't cut them too thick, otherwise they won't have crispy taste. The size of the slices depends on your own preferences, and it is recommended not to be too small. Add a little water to corn starch, make it into starch slurry, add meat slices and a little oil, and grab it well. Relax the oil in the pan, heat it to 61%, add the sliced meat and fry it with low heat.
fry until the meat slices slightly change color, take them out with a colander, drain the oil and cool. Leave the oil in the pot and continue to burn. When it is 71% to 81% hot, pour in the cooled meat slices again and fry for the second time. Quickly fry the meat slices until they are slightly yellow, take them out again with a colander, drain the oil and cool. Take this waiting time, mix sugar, salt and rice vinegar together and make it into sweet and sour juice for later use.
Heat the oil in the pan to 91% heat again, add the cooled sliced meat and fry it for the third time. When the sliced meat turns golden, take it out and cool it. Slice garlic and cut ginger into short silk. Leave a little base oil in the pot, add garlic slices and shredded ginger and saute until fragrant. Add the fried meat slices and coriander, stir-fry for a while, quickly pour in the sweet and sour sauce, stir-fry until the meat slices are evenly coated with the sauce, and then take out the pot.
Fried vermicelli with spinach and eggs
Materials: spinach, eggs, vermicelli and salt
Practice: blanch the spinach in boiling water and remove it for later use. Beat the eggs, heat the oil in the pan, pour in the egg liquid and stir-fry until solidified, and take it out for later use. Put oil in the pan, add spinach and stir well after the oil is hot. Add the soaked vermicelli and stir-fry evenly. 5. Add the eggs and stir-fry evenly, and season with salt.
multicolored face lift
materials: vermicelli, carrots, dried bean sprouts, salt, vinegar, sugar, minced garlic and shredded Chili oil
practice: carrots and vermicelli buy ready-made potato vermicelli, one for five or two. Blanch dried tofu and bean sprouts with boiling water and then cool them with cold water. All materials are shredded and laid out. Put the vermicelli in the middle. Soak the vermicelli in water before cutting it to peel it off. Sprinkle some salt, vinegar, sugar, minced garlic and Chili oil. Finally, put the fried shredded pork on it and mix well to eat.
fried dumplings with ice flowers
Material: about 1.5 raw dumplings, and starch water g
Practice: about 1.5 raw dumplings (fresh jiaozi, frozen jiaozi), and starch water g (about 31g of starch is mixed with water). When the oil temperature is 51% hot, jiaozi should be packed neatly one by one, as close as possible. Slowly fry over low heat until the back of jiaozi is golden. Pour in starch water, cover, turn to low heat and cook slowly for 5 minutes. Then turn on medium heat to boil the starch water dry, and be careful not to burn it.
when you feel that the water is almost dry, open the lid and shake the pot from time to time, so that it is heated evenly. After the water is completely dried, there will be a thin layer of starch crispy rice, and ice flakes will also form. Moreover, jiaozi will be separated from the pot and will not stick to the pot. Buckle the big plate to be loaded with jiaozi in the pot, then turn the pot over, and the ice flakes will be completely loaded in jiaozi.
mashed garlic eggplant
Ingredients: 1 long eggplant, 2 coriander, 4-5 cloves of garlic, sesame oil, soy sauce, vinegar and monosodium glutamate (optional)
Practice: cut the eggplant into strips, boil the water in the pot, put the tomato strips into the plate, add the lid and steam over high fire for about 8 minutes, chop the coriander, and peel and chop the garlic into pieces.