I'll teach you how to cook some Northeast dishes ..

Sauté ed pork slices with scallion

Name of the dish

Characteristics of the Northeast cuisine

Raw materials

2g of pork, 5g of scallion, 75g of plain oil, sesame oil, noodle sauce, monosodium glutamate, balsamic vinegar, soy sauce and pepper noodles.

Production process

① Slice the clean meat and mix it with flour paste and a little cooked oil. Sliced thick strips of scallion; (2) Add base oil to the wok and heat it with strong fire. Stir-fry the sliced meat in the wok. When it is six ripe, stir-fry the onion strips and shredded ginger in the wok for a few times, then add balsamic vinegar, soy sauce, pepper noodles, monosodium glutamate and sesame oil in turn, and stir-fry until the onion is crisp.

moo Shu rou

name of the dish moo Shu rou

characteristics of the northeast cuisine

raw materials

15g of lean pork, 15g of eggs, 5g of dried fungus, 5g of cucumber, 5g of salt, 3g of soy sauce, 5g of cooking wine, 8g of oil and 8g of fragrant oil.

Production process

① Cut the lean pork into filaments with a length of 5, a width of .3 and a thickness of .3 cm. Knock the eggs into the bowl and beat them evenly with chopsticks; ② Soak dried auricularia auricula in water for 5 minutes, remove the roots and tear them into pieces. Cucumber is cut into 2 cm long sections with oblique knife, and cut into pieces with straight knife after flattening, and the shape of the pieces is diamond. Shred onion and ginger; (3) the wok is ignited, refueled, and after being heated, the eggs are added to stir-fry, so that the wok becomes irregular small pieces, and the wok is put in a plate, which is called Mushu; (4) fire the wok, add oil and heat it, stir-fry the shredded pork, add onion and shredded ginger to stir-fry when the meat turns white, add cooking wine, soy sauce and salt when it is 8% ripe, add auricularia auricula, cucumber and egg pieces to stir-fry, and pour in sesame oil when it is ripe.

Braised pork knuckle

The name of the dish

The northeast dish

it is golden red, soft and delicious. Elbow fragrance wafts and tastes delicious and refreshing.

raw materials

1g elbow. Accessories: 2g peanut oil (75g actual consumption), 5g soy sauce, 75g cooking wine, 1.5g salt, a little onion, ginger and spice, 15g starch, 1g sugar, appropriate amount of soup and a little green garlic.

Production process

1. Choose fresh elbow with thin skin and tiny pores, remove the bones and trim it into a round peach shape. 2. Put the elbow skin up, heat it in a five-spice pot, cook it until it is five-ripe, and take it out. 3. Heat the oil pan, fry the elbow skin down to yellow, and keep turning it when frying to prevent the bottom from being burnt. 4, fry the elbow out, put it in a bowl, add onion and ginger, pour some water with brine soup, pour it into the bowl, and steam it on the drawer. 5. Buckle the steamed elbow into a large plate, let the soup drain for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start thickening, sprinkle with green garlic, pour in bright oil and pour it on the elbow.

stewed cabbage with ribs

dish name stewed cabbage with ribs

Northeast cuisine

Special soup is white, delicious and rotten.

raw materials

the main ingredients are 25g of pork ribs and 25g of cabbage heads. 1 grams of coriander stem, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil.

Production process

1. Chop the ribs into one-inch and five-minute sections, cut the cabbage heads into cubes, cut the coriander stalks into small pieces, cut the onions and ginger into pieces, and pat the ginger pieces with a knife. 2, put water in the spoon, boil the water, put it in the ribs and take it out, then rinse the blood foam with water. 3. Put a small amount of clear oil into the spoon. When the oil is hot, put the onion and ginger in the frying pan, then stir-fry the cabbage until it is half cooked, add broth, add ribs, salt and pepper water. Bring to a boil, simmer over low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and serve in a bowl.

Pan-fried pork intestines

Name of the dish Pan-fried pork intestines

Northeastern cuisine

It is characterized by strong flavor and soft intestines.

raw materials

main ingredients: 25g of cooked pork intestines. Accessories: 1 grams of water-soaked magnolia tablets, 15 grams of water-scalded rapeseed, 1 grams of water-scalded carrots and 1 grams of water-soaked mushrooms. Pig oil, soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, onion, ginger, garlic, coriander stalk, chicken soup, wet starch.

Production process

1. Cut the cooked fat sausage into oblique blades (about one and a half minutes thick). Slice magnolia slices and carrots. Rape is cut into sections. Onions are cut into elephant-eye pieces. Cut ginger and garlic into powder. Cut the parsley into sections. Cut the mushrooms in half. 2. Mix the juice with soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, wet starch and chicken soup. 3. Put the pig oil in the spoon. When the oil is 8% hot, pour the fat sausage into the spoon and fry it for a while. Pour it into the colander to control the oil. 4. Heat a small amount of oil in the spoon, fry the onion, ginger and garlic in a frying pan, add magnolia slices, rape, carrots and mushrooms, stir-fry them a little, then pour the fried fat sausage into the spoon, cook the juice, then add the parsley section and stir-fry it a few times.

Fried Carp

Fried Carp

Northeast Cuisine

Features

Raw materials

One fresh carp (about 75g) as the main ingredient. Accessories: chopped green onion, a little Jiang Mo, a little pepper, 2 tablespoons soy sauce, 8 tablespoons peanut oil, 1 tablespoon vinegar and 1 tablespoon salt.

Production process

1. Wash the fish, cut it in half, cut it into several pieces, put it in a bowl, add salt and pepper, mix well and marinate for 2 hours. 2. Bring peanut oil to a boil. First, fry the fish until it is cooked. Add chopped green onion, Jiang Mo, soy sauce and vinegar, fry for 2 minutes, and serve.

Scalded Carp

Name of the dish Scalded Carp

Northeast Cuisine

Features

Raw materials

5g of carp, 25g of onion, 2 slices of ginger, 3 tablespoons of wine, 2 tablespoons of vinegar, 4 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 small bowl of oil and 1 tablespoon of sugar.

Production process

1. Clean 25g of onion, dry it for later use, and cut open the carp and wash it. Mix with wine and sugar, marinate for half an hour and turn it up and down. 2. Heat a small bowl of oil in the pot, fry the fish in the oil pan, take another pot, spread a layer of carp and a layer of onion until the fish and onion alternate. Finally, sprinkle the shredded ginger. 3. Pour all the seasonings of the soaked fish into the pot, cover the pot, burn it on slow fire for 4 minutes, and finally pour sesame oil on it. Then you can serve the dish

Soft fried fish

The name of the dish

Soft fried fish

Features

Raw materials

15g of clean fish, 15g of chopped green onion, 15g of Jiang Mo and 15g of Shaoxing wine.

Production process

① Slice the fish into 3% thick slices, then cut them into strips two inches long and three minutes square, put them in a bowl, add chopped green onion, Jiang Mo, Shaoxing wine, refined salt, monosodium glutamate and sesame oil, and marinate them; ② Put the old flour fertilizer in a bowl, stir it with water, add dry flour and clear water, stir it into a thick paste, and ferment it at 3 degrees Celsius. When the paste starts, add a small amount of alkali, then add peanut oil and mix well; (3) Put lard in the wok, and simmer it to 5% heat. Dip the marinated fish strips into the batter one by one, put it into the colander in the oil and fry it. When the batter on the fish swells up and turns golden yellow when heated, remove the dripping oil, remove the paste residue outside the fish strips, and put it on a plate to serve.

grass carp slices with tomato sauce

Name of the dish

Northeast cuisine

It is characterized by bright red color, tender meat and sweet and sour taste.

raw materials

5g grass fish and 5g tomato sauce are the main ingredients. Trace amount of citric acid, 1g of Shaoxing wine, 2.5g of refined salt, 2g of white sugar, .5g of monosodium glutamate, 5g of fresh soup and 75g of cooked vegetable oil are auxiliary materials.

Production process

1. Choose fresh grass carp slices and cut them into 1cm thick slices, mix them with Shaoxing wine and refined salt, and dissolve citric acid with proper amount of water. 2. Burn the oil pan to 6% heat, and then fry the fish until it is yellow. 3. Put a wok on a medium fire, cook 5 grams of cooked vegetable oil until it is 3% hot, add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid and fresh soup, push it evenly, then add fish fillets and wrap the tomato juice evenly, and take the pan and serve.

roasted frog leg with garlic cloves

dish name roasted frog leg with garlic cloves

Northeast cuisine

Features strong garlic flavor and fresh frog.

raw material

main material: peeled frog hind leg 25g. 25g of garlic cloves. Onion, ginger, soy sauce, sugar, monosodium glutamate, Shaoxing wine, wet starch, lard, pepper water, broth.

Production process

1. Wash the frog legs, remove claws and chop them into two pieces. Peel and clean garlic cloves. Chop onion and ginger into powder. Catch the frog with soy sauce and feed it well. 2, put lard in the spoon, stir-fry the frog legs, add Shaoxing wine, sugar, soy sauce, monosodium glutamate, garlic, onion, ginger, pepper water, broth, simmer thoroughly with low fire after boiling, move to medium heat for good taste, thicken with water starch, and pour sesame oil out of the spoon.