The place I miss most is my hometown, and the most delicious taste is my hometown! ? Let the wanderers overseas have a delicious taste of their hometown in the north. Here are some methods I have compiled for the cookbooks in the north, hoping to help everyone!

The detailed methods of making complete cookbooks in northern China are as follows:

1. The method of making mushrooms with tomato sauce:

1. Heat a small amount of oil in the pot, add two tablespoons of tomato sauce, stir fry over low heat, add white vinegar, sugar, appropriate amount of water, a little soy sauce, hook in thin sauce and stir fry constantly

. When the soup is thick, add chicken essence and sesame oil, and take it out of the pan

. Then add some spicy bean paste, and it will become the fish flavor.

Second, the method of cold tender tofu:

Pour the boxed tender tofu into a deep dish ~

Prepare the sauce: 2 tablespoons of soy sauce, 1 tsp of sugar, 1 tsp of spicy oil, 1 tsp of sesame oil. Another tablespoon of fried peanuts is prepared, peeled and crushed into pieces, and minced coriander, chopped green onion and minced garlic are optional. Put all the prepared sauces and ingredients into a tender tofu dish and mix well.

Third, the method of small stewed pork with beans:

Raw materials: pork elbow, potatoes and beans

Practice:

1. First, size the meat, wash the elbow, cut it into pieces 2 cm square, put it in a pot, add proper amount of salt, chicken essence, pepper, soy sauce and about one-fifth of water, and grab it by hand. Add a proper amount of starch, grab it evenly, then add a little oil, grab it evenly, seal the plastic wrap, and put it in the refrigerator for cold storage

2. Cut the potatoes into hob blocks, wash the beans and remove their pedicels, and break them into small pieces

3. Add a little more oil into the pot, heat it, then add the potatoes in turn, and take out the beans after they are oiled

4. Leave the bottom oil in the pot, and put the processed meat down. Star anise, add meat and cooking wine, stir-fry for a while, add enough water, bring to a boil over high fire and simmer for about 15 minutes, add potatoes and beans, and continue to stew until cooked

6. Add salt, vinegar, soy sauce, chicken essence, sesame oil, coriander and take out.

fourth, the method of frying minced meat with sour beans:

raw materials: 25g of sour beans, 2g of pork (2g of fat and thin), 1g of garlic paste, 2g of dried pepper powder, and appropriate amounts of cooked lard, refined salt, monosodium glutamate and soy sauce.

Practice:

1. Wash the sour beans, soak them in warm water for a while, take them out and cut them into small pieces of .5 cm; Cut the pork into minced meat for later use.

2. Put the wok on high fire, first put the sour beans in the wok and fry them to dry. Heat lard in the pot, pour minced meat, add salt and stir-fry slightly, then add sour beans and stir-fry, then add garlic paste, dried pepper powder and soy sauce and stir-fry, add 5 grams of water to stew, collect the soup, and put monosodium glutamate into the pot.

5. Method of brewing green peppers:

Raw materials: 24 tender-horn green peppers and 1g pork loin. 25 grams of pork fat and 5 grams of shrimp paste. 1 gram of refined salt, 1.5 grams of monosodium glutamate, 1 grams of soy sauce, 1 grams of vinegar, 1 grams of Shaoxing wine, 1 pieces of white sugar and 1 egg white. 5 grams of minced scallion, 1 grams of ginger juice, 25 grams of dry starch, 5 grams of wet starch, 1 grams of sesame oil and 4 grams of cooked lard.

Practice:

1. Choose 24 green peppers with a length of 7 cm, open them with scissors, remove all the seeds, and sprinkle dried starch in the peppers.

2. Chop tenderloin, fat and shrimp into mud, add water, egg white, refined salt, monosodium glutamate, ginger juice and chopped green onion, mix with wet starch, add 5 grams of sesame oil, stir well, divide into 24 parts, brew with green pepper and smooth.

3. Heat the wok on a low fire. When the lard burns to 3% heat (about 66℃), fry the green pepper in the wok, drain off more oil, cook Shao wine, add soy sauce, sugar and vinegar, rotate the wok, pour 5 grams of sesame oil on it, and put it in a plate.