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Cuisine: Northeastern
, soy sauce bones, soy sauce beef, soy sauce lamb and so on. This kind of dish is generally meat and sauce aroma is more prominent, the most important feature is

light soy sauce fresh fragrance, do not put other more ingredients, ingredients cooked is what flavor is what flavor, more colorful.

This kind of dish from the taste seems to be mainly steamed, but also more concerned about the technology, do not do a good job is too greasy.

General use of the cavity bone, in addition to eating the surface of the meat, inside the bone marrow and outside the tendon taste better. Another type of dish is Beijing sauce,

which uses a sweet sauce (different from this kind of soy sauce) and is either put inside shredded meat or dipped in Beijing sauce and rolled

in cabbage or noodle or bean skin. This kind of dish has the sweetness of the Beijing sauce, as well as the flavor of the ingredients and the freshness of the bok choy.

Second, chicken stewed mushrooms (young chicken and hazelnut mushrooms), pork stewed vermicelli, beef blunt radish, bean curd stew, kill the pig's vegetables, East

North chaotic stew and so on. The main feature of these dishes is the "stew", which is a crispy meat stew with a fresh flavor, served with vermicelli and cabbages and other

textures, usually brown in color. Some also have sauerkraut as a topping, or a strong vinegar flavor.

Three: Northeastern pulled pork. Northeastern meat jelly. It is more refreshing, and some have chili oil and minced garlic. Differ from the Xi'an cold skin

things: the appearance of more thin and transparent, smooth taste in the more delicate and warm, occasionally put a trace of green onions.

Four: The Great Harvest. The first time I ordered this dish, I was full of expectation and imagination. I was dumbfounded by the large plate of washed

and cleaned lettuce that came up. The harvest consisted of nothing more than green onions, cucumbers, cabbages, white radishes and the like

, all red and green, with a small dish of sauce and bean skins rolled around the outside of the vegetables.

V. Stir-fried pork with scallions. Shredded potatoes in vinegar. The groundnuts are pulled out of the ground. Shredded pork with pickled vegetables. These fried vegetables I still prefer to eat, big

scallion

fried meat is somewhat similar to onion fried meat, sticky texture with a hint of sweetness. The vinegar-fried potatoes are more raw, so they taste

crisp. Plucked groundnuts are the last to be served in every restaurant, a dish more popular with girls ~~~~~ but also a dish that is easy to put on weight

Oh!

In general, the Northeast cuisine is said to have originated from the Lu Cuisine, to soy sauce, pickles, etc. as the main features, heavy taste, salty, eat more

also easy to get tired of people. The dish is like a person, the rough and tumble northeastern cuisine, not sticking to the details, rather like the rough and tumble northeastern people. Some people

don't like it because it's not refined enough; some people like it because it's more native. The introduction is as above, we suggest to try ~~~~~~~~

~

Homemade blood sausage

Ingredients: pig's fresh blood, bright intestines

Practice: pig's blood and more than ten kinds of medicinal herbs are blended, and infused

Characteristics: soft and tender, lung-cleansing health care effect, the fire is well thought out

Sauce big stick bone

Ingredients: the stick bone of the selected pig. Sauce soup has a history of more than 20 years

Practice: made of sauce

Features: fat but not greasy, sauce flavor

Leek box

Raw materials: young leeks, fresh eggs, special flour

Practice: frying

Features: beautiful appearance, taste and smell

Sticky bean buns

In the ancient times there was a Legend has it that when the weather is very cold, there is a Hikari saying (cold winter months, freezing off the jaw) so eat sticky bean buns can be dipped.

Practice: rhubarb rice as skin northeast of the rice beans as filling, wrapped and made

Features: sticky tender, smooth, sweet

Pine nuts burned deer tendon

Raw materials: this dish is with plum deer tendon, pine nuts in Daxinganling

Practice: the deer tendon soaked for more than four hours, burned

Features: the color of the rosy red, the deer tendon is soft and tender, has the The efficacy of strong tendons and bones

Slippery Roux fried cucumber incense

Raw materials: collected in the Changbai Mountain on the wild vegetables, functional experiments have proved that long-term consumption,

have heat detoxification, cancer prevention and tranquility and immune regulation, health care effects.

Practice: Cooking methods, fried slip and become

Family heirloom casserole chicken

This dish raw materials collected in the Northeast farmers stupid chicken, by the Han family three generations of cooking combined with the practice of the family heirloom practice has more than thirty kinds of valuable herbs. Boil more than five hours on the fire.

Features: Tender, rich flavor, mouth and mouth

Pot Bun Meat

Pot Bun Meat is a dish derived from the Northeastern slipped meat section, but now it is a slice of meat, wrapped in a starch made of potatoes, and put in oil to deep fry, so it is also called "pot popping meat", crispy, sweet and sour, the inside of the meat is tender. The meat is tender.

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