Cooking techniques include stewing, frying, frying, steaming and boiling. Although simple, the northeast food is very rich. No matter at home or in restaurants, Northeast cuisine is a big bowl and a big plate.
Northeast cuisine was mainly developed in Qing Dynasty. Up to now, pure northeast cuisine is still in Heilongjiang (Longjiang cuisine) and Jilin (Jicai). Although it has not entered the eight major cuisines, it is called the ninth major cuisine among the people because of its unique flavor.
The main representatives are boiled white meat (white meat and blood sausage), stewed pork vermicelli, pot-wrapped meat, stewed mushrooms with chicken, stewed tofu with fish, fried dried tofu with pepper and so on. The best is the northeast pickles.
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1. Remove the internal organs of the fish, scrape off the scales, and marinate with cooking wine, onion and ginger for half an hour.
2. Heat the oil pan, add onion, ginger, garlic, pepper and star anise and stir fry.
3. Fry the fish in a pot until both sides are yellow, pour in boiling water and cook with salt, soy sauce, cooking wine, sugar and vinegar for 20 minutes.
4. Cut the tofu into pieces and put it in the pot, then stew it for 10 minutes, and then take it out.
1. Chop the chicken skeleton into pieces and blanch it with boiling water. Dice the dried tofu, roll it obliquely and string it with bamboo sticks.
2. Saute onions, ginger slices and dried peppers, add chicken pieces and stir fry.
3. Add boiling water and season with salt and pepper noodles.
4. Stew the dried tofu for 20 minutes, take it out and put it on the plate.
5. Sprinkle with hot sauce, coriander and minced garlic, and pour with chicken soup.
1. Wash the pork, cut it into large pieces, pat it with a knife, add salt and water starch and grab it evenly. Shred onion and ginger, chop garlic and cut parsley into pieces.
2. When the oil (much) is burned to 60% to 70% heat, fry the meat slices in the pan and remove the oil control. When the oil temperature is 80% hot, fry the meat slices until they are slightly red and take them out.
3. Soy sauce, salt, monosodium glutamate, sugar and cooking wine are mixed into juice.
4. Stir-fry the onion, ginger and garlic until fragrant, add the meat slices, and pour in the juice to stir quickly and evenly.
1. Wash and dry pickled cabbage, cut pork (pork belly) into large pieces, cook with onion and ginger for 7 or 8 minutes, take out and cut into large pieces, and cut blood sausage into pieces with a thickness of 1 cm for later use.
2. Stir-fry onion, ginger and star anise, stir-fry sauerkraut, add the cooked broth, and season with salt, soy sauce and monosodium glutamate.
3. After boiling, pour the sauerkraut and soup into a small pot (you can use an alcohol pot or an induction cooker) and spread the meat slices and blood sausage.
1. The tenderloin is cut into 2cm thick and 3cm long pieces and marinated with salt and cooking wine.
2. Add water and starch to the meat segment and grab it evenly for later use.
3. Soy sauce, salt, sugar, monosodium glutamate, vinegar and starch are mixed into juice for later use.
4. When the oil is burned to 70% to 80% heat, add the meat and fry until golden and tender, and remove the clean oil.
5. Stir-fry onion and ginger, add meat, green pepper and sauce, and stir fry quickly and evenly.
1. Pork belly is cut into large pieces, and Chinese cabbage is cut into sections along the silk.
2. Add the onion and ginger into the pot and stir fry, and add salt, soy sauce and pepper noodles to taste.
3. Pork belly fried cabbage, add boiling water.
4. stew for 15 minutes, and sprinkle with monosodium glutamate before taking out.
1. Long eggplant is torn into pieces by hand, and potatoes are sliced.
2. Add onion, ginger and garlic and stir-fry until fragrant.
3. Put the potatoes and eggplant into the pot and stir-fry them with soy sauce, salt, sugar and pepper noodles.
4. Add water and stew potatoes and eggplant for 20 minutes.
5. Squeeze potatoes and eggplant into mud with a shovel, and add monosodium glutamate to the pot.
1. Cook the vermicelli with boiling water and cool it. Shred dried tofu, cucumber, carrot and cabbage for later use.
2. Add soy sauce, rice vinegar, salt, monosodium glutamate, Jiang Mo and sugar and mix well.
1. Cut potatoes and eggplant into hob pieces respectively, fry until half cooked, and control the oil for later use.
2. Shred onion and ginger into garlic slices, and cut green pepper into pieces.
3. Salt, soy sauce, sugar, monosodium glutamate and pepper noodles are mixed into juice.
4. Stir-fry shallots, ginger and garlic, add green peppers and stir-fry slightly, and pour eggplant and potatoes into the pot.
5. Pour in the prepared juice and stir quickly and evenly.
1. Blanch the chicken wings in boiling water.
2. Add cola, soy sauce, a little salt and a little sugar to the pot, and add chicken wings after boiling.
3. Cook for 20 minutes, and collect the juice on high fire.
1. Boiled mushrooms are better than cold ones, and cut into pieces; Cut the baby cabbage into pieces.
2. Saute shallots, ginger and garlic, add mushrooms and stir fry.
3. Add salt and pepper noodles to taste and stir well.
4. Put the baby cabbage into the pot and stir fry quickly. Sprinkle with monosodium glutamate and mix well.
1. Cut the beans into sections and slice the meat.
2. Add the sliced meat into the onion, ginger and garlic wok and stir fry. Add pepper noodles and cooking wine to remove the fishy smell of meat.
3. Stir the beans and sliced meat together and season with salt and soy sauce.
4. Add water to stew for 20 minutes, and add monosodium glutamate before cooking.
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