Soy sauce; rice wine; water starch; salt; oil; Northeastern facelift is a famous snack in the Northeast, also known as facelift, Northeastern facelift, water facelift, etc. It has a strong mass base in the Northeast, and it can be said that no one knows it.

People don’t know it, but its preparation is simple, the combination is reasonable, it is delicious and refreshing, and it feels a bit similar to Korean mixed vegetables.

Method and steps of skin-pulling: 1. Soak the dry skin-pulling in water until soft; wash the tenderloin, add salt and water starch and marinate for a while; 2. Wash the cucumber, carrot, onion, garlic, and coriander and cut with a knife;

Heat the oil in the pot over high heat. When it is 60% hot, add the tenderloin and stir-fry until it is cooked through. Remove the oil and set aside. 3. Leave a little base oil in the pot. When it is hot, add the onion and garlic and saute until fragrant.

, then add the fried tenderloin, carrots, peel, soy sauce, rice wine, stir-fry for a while; finally add cucumber and coriander and mix well.

4. If you really can't buy facelift, you can also use tough pink leather instead, but the taste is not the same as facelift.

5 Northeast Lapi is a famous snack in the Northeast, also known as Lapi, Northeast Lapi, water Lapi, etc. It has a strong mass base in the Northeast, and it can be said that everyone knows it. It is simple to make and has reasonable combinations.

, delicious and refreshing, it feels a bit similar to Korean mixed vegetables.

6 Northeast Lapi is originally made from potato starch or mung bean starch.

But in recent years, tapioca starch is often used as raw material.

Northeast Lapi is famous for its crystal clear color, soft and smooth texture, strong taste and delicate texture. It is one of the main raw materials of Northeast cold dishes (also called Northeast cold dishes).

7. The appearance of Northeast Lapi is similar to that of vermicelli, and its elasticity is much stronger than that of vermicelli. Although it is very thin, it is very tough. It must be soaked until it is completely transparent before cooking. If you cannot find it, you can only use vermicelli.

Instead, the taste will be much different.