The first course: killing pig dishes
Origin of pig-killing dishes: Northeast pig-killing dishes are farm dishes in rural areas of Northeast China. In the poor old days, people could only eat such dishes when they killed pigs, so they were called "pig-killing dishes" by the northeast people. In the past, in the rural areas of northeast China, almost every family would have several pigs, and at least one pig should be kept. These pigs are absolutely unwilling to kill and eat at ordinary times, and they will only kill and eat when the end of the year is near or when a big banquet is needed. On the day of killing pigs, relatives and friends, even daughters and sons-in-law married to other villages, are invited to eat this pig-killing dish. When you kill a pig, you put the pig's blood in a pot to make blood tofu. People cut blood tofu into large pieces, cook it in a pot and then cut it into large pieces. Then put the pork blood slices into the pot and add sauerkraut while cooking. This is the original killing pig dish. Later, the pig-killing dish evolved into pork belly stewed with sauerkraut. First, cut a pot full of sauerkraut, and then select a few pieces of good three-layer pork belly and put them in the pot to stew with sauerkraut. The stewed pork belly is cut into long and wide pieces and served with sauerkraut. Sometimes add blood sausage or steamed pig blood to stew together.
The second course: braised pork
The origin of pot-stewed meat: pot-stewed meat is a famous dish in Northeast China. Generally, dishes pay attention to color, fragrance, taste and shape, but this dish needs to add a "sound", that is, it should make a sound similar to that when eating popcorn when chewing. This is Zheng Xingwen, the founder of Harbin Daotai private cuisine and the first chef of Xue Ying Daotai, Binjiang Road. In order to meet the tastes of foreign guests, he changed the original salty "roast pork strips" into sweet and sour dishes, which led to the appearance of the first dish in Harbin. Zheng Xingwen called it "pot-wrapped meat" according to the practice of dishes, and now it is called "pot-wrapped meat". Pot meat has been passed down from generation to generation. There is a beautiful legend about braised pork in legend. According to legend, a Korean eldest sister-in-law married a neighbor to help cook, and the meat for the last dish was taken away by the dog. She used her quick wits to fry the braised pork with the rest of the meat to make a dish, which was praised by the guests after eating. This dish has been constantly improved by the chef into a typical northeast famous dish, and the original name of braised pork has also been misrepresented as braised pork. I really don't know where the braised pork is.
Third course: stewed mushrooms with chicken
Origin of Chicken Stewed Mushroom: Chicken Stewed Mushroom is a famous dish in Northeast China and one of the four traditional stews in Heilongjiang. The origin of chicken stewed mushrooms is also full of the life breath of the northeast white mountain and black soil. Chicken stewed mushrooms have a history; It is said that it comes from a proverb in the northeast: "When an uncle leads the door, the chicken will scare the soul". In other words, when the newly-married daughter goes back to her family with her husband, her family is basically stewed chicken with mushrooms. Therefore, when the new uncle enters the mother-in-law's house, the chicken will know that its end is coming, and it will be stewed with mushrooms and presented to the new uncle as delicious food. Isn't that enough to scare the soul? It also means that this dish is a delicacy for Heilongjiang to entertain distinguished guests. It is better to eat half a catty of animals than four or two birds. Stewed mushrooms with chicken have high nutritional value. Because the chicken used for stewing mushrooms is a stupid chicken from the country. Because the stupid chicken eats whole grains and insects, it tastes mellow and the rest are fragrant; The mushroom used for chicken stew is the kind of wild hazelnut mushroom with thin umbrella. The more stewed, the more fragrant. Hazelnut mushroom is named after it grows under the hazel tree. The use of hazel mushrooms can set off the fresh flavor of chicken to the greatest extent. Besides high nutritional value, stewed mushrooms with chicken has another purpose, that is, to test the adaptability of the new son-in-law. The head of the new son-in-law depends on this dish. Everyone said, what can you test with stewed chicken with mushroom vermicelli? The key to testing the new son-in-law lies in this vermicelli. The vermicelli made in the countryside is long and cooked together. When you want to eat, cut the stew with scissors. The vermicelli in the chicken mushroom stewed for the new son-in-law was not cut properly, so it was stewed in it for a long time. If you don't know how to eat with vermicelli, your son-in-law will be trapped. If you pull the old one, you can't eat it You can't put it back in the pot. You are thick-skinned and thick-necked, and your sister-in-law is watching. If this marriage is successful, it will be a handle for ridicule in the future. The clever son-in-law came to the door for the first time. When eating this dish, he only ate chicken and mushrooms, not vermicelli. Of course, this custom has changed a lot now. Unless you want to find a new son-in-law on purpose, you won't stew vermicelli in it for so long.
The fourth course: northeast jelly
The origin of jelly: jelly is a kind of food that people in Northeast China like to make by themselves. When it was made, it was made of pigskin. It not only has good toughness, good color, smell and taste, but also has important physiological health care effects on human skin, tendons, bones and hair. Because pigskin contains a lot of collagen, it can slow down the cell aging of the body. Regular consumption of skin can make the skin rich and full, and beauty beauty has an excellent effect, so it is especially sought after by many women. At first, jelly was called jelly at first. Later, people found that products made of pigskin were of higher quality, and they gradually changed to products made of pigskin, so their names naturally became skin jelly, or pigskin jelly and skin jelly. Up to now, skin freezing is divided into "clear freezing" and "mixed freezing". Do not add soy sauce and other ingredients when freezing, and boil with water. After boiling, remove the pigskin, leaving only the frozen soup. The finished product is milky white and can be cut into pieces or strips. Skilled people make clear freezing crystal clear, which is also called "crystal freezing".
The fifth course: meat cake.
Origin of meat skimming section: the representative work of Northeast cuisine-meat skimming section originated from Manchu cuisine "golden meat", and finally formed a food with northeast flavor through the cooking techniques of Shandong cuisine.
Let's call it a day, and continue to smile tomorrow.