1. The practice of Northeast cuisine with rice.
1. Ingredients: rice, Chinese cabbage leaves, the rest of lettuce (such as coriander, stinky vegetables or old woman), chopped green onion and minced pork.
2. Seasoning: yellow sauce or noodle sauce, sugar, cooking wine, sesame oil and salt.
3. Preparation: Wash the Chinese cabbage leaves and lettuce, and control the raw water on them for later use.
4. Practice steps:
0 1, stir-fry the chopped green onion first, then stir-fry the minced pork until it changes color, and add yellow sauce or flour sauce to stir-fry until the sauce bubbles.
02. Switch to low heat, add seasonings such as salt, sugar and cooking wine, add a little boiling water and stir well, drop a few drops of sesame oil and stir well.
03. Smooth the washed leaves of Chinese cabbage, put proper amount of rice on the leaves of Chinese cabbage, and then spread the fried meat sauce and roll it up.
Second, the practice of Northeast cuisine with rice.
After washing lettuce leaves, drain the water and smooth them. First, put some rice on the raw lettuce leaves, then add some shredded onion or scallion, a few parsley, a shredded fresh pepper, and finally add egg sauce to smooth them and roll them up to eat.
Iii. The practice of Northeast cuisine with rice.
1. Ingredients: rice 1 00g, egg sauce10g, large pieces of Chinese cabbage leaves1slice, chopped parsley and chopped green onion.
2. Practice steps:
0 1, spread the washed and dried leaves of Chinese cabbage on a plate, sprinkle some chopped green onion and parsley on them, and add a proper amount of egg sauce.
02. Put the rice on the cabbage leaves and mix well. Wrap it up and you can eat it directly.
4. It is not necessary to use raw vegetable leaves for the cabbage rice in Northeast China.
You don't have to use raw cabbage leaves for paella in Northeast China, you can also use fresh Chinese cabbage leaves, and the collocation and seasoning methods of ingredients are also very different from those of Korean paella.