Braised elbow material: main ingredient: elbow 1000g.
Accessories: 2000g(75g) of peanut oil, 50g of soy sauce, 75g of cooking wine, salt 1.5g, a little onion, a little ginger, a little spiced powder, starch 15g, sugar 10g, appropriate amount of soup and a little green garlic. Braised elbow features: golden red, soft and delicious. The elbow is fragrant and delicious. Teach you how to cook braised elbow, how to make braised elbow delicious 1, choose fresh elbow with thin skin and small pores, remove bones and trim it into a round peach shape. 2. Put the elbow skin up, heat it in a spiced pot, cook it until it is five-cooked, and take it out. 3. Heat the oil pan, and fry the elbow skin down until it is yellow. When frying, turn it constantly to prevent the bottom of the pan from burning. 4. Fry the elbow, put it in a bowl, add the minced onion and ginger, pour some water with marinated soup, pour it into a bowl and steam it on a drawer. 5. Put the steamed elbow in a big plate, drain the soup for a long time, add cooking wine and monosodium glutamate, adjust the lust, start thickening, sprinkle with green garlic, pour bright oil on the elbow. The practice of tomato noodle soup introduces the cuisine and its function in detail: delicious porridge soup of northeast cuisine
Production materials of tomato soup: main ingredients: flour, tomatoes, eggs and green leaves teach you how to make tomato soup, and how to make tomato soup is delicious. Practice: 1. Take a large bowl and add some flour. Turn the tap to the thinnest water flow, take the noodle bowl under the water flow and pour it evenly for a few seconds, then turn off the water. Flour will form a ball when it touches water, and patiently mix the flour into a knot with chopsticks. Stir for use, don't add water in a hurry. When it is determined that all the lumps in the bowl are dry flour and there is no wet dough, pour a little water and repeat the above process until it is completely mixed. 2. Heat the oil, add the tomato pieces, add boiling water after juicing, add the mixed dough bumps to cook, you can add a little soy sauce, and finally add the broken egg liquid and cabbage leaves to cook slightly. Add pepper, salt and sesame oil to the pot. The practice of pickled cabbage and white meat introduces the cuisine and its effect in detail: Northeast cuisine.
Sauerkraut and white meat production materials: main ingredients: sauerkraut and pork belly.
Accessories: vermicelli, dried seaweed, dried pepper.
Seasoning: salt, chicken essence, cooking wine, chicken essence, pepper, sesame oil and onion ginger teach you how to make white meat with sauerkraut. How to make pickled cabbage and white meat delicious 1. Pork belly is cooked, cooled and cut into pieces; 2. Stir-fry onion, ginger, dried laver and sauerkraut for a while, add a little dried pepper, add white meat, add broth and stew for 5 minutes, add vermicelli, add salt, chicken essence and pepper to taste, collect juice over high fire, and pour a little sesame oil before cooking. The practice of stewed chicken with potatoes introduces the cuisine and its functions in detail: northeast cuisine, home cooking and private cuisine.
Technology: stewed chicken with potato. Ingredients: main ingredients: chicken and potatoes.
Seasoning: salt, cooking wine, soy sauce, onion, oil, dried pepper and ginger teach you how to cook stewed chicken with potatoes, and how to cook stewed chicken with potatoes is delicious. 1) Cut chicken into pieces and marinate with salt, cooking wine, soy sauce and onion 15 minutes. 2) Peel the potatoes and cut them into 1cm square pieces. 3) put it in the pot. The practice of catfish stewing eggplant introduces the cuisine and its effect in detail: Northeast cuisine.
Sauté ed eggplant with catfish: Ingredients: two catfish, 1500g (tips for buying fish: the black one is farmed and the yellow one is wild). Clean, purple eggplant 2000g (can be added or subtracted according to the number of people). 50g of onion, 50g of garlic cloves, 30g of shredded ginger, pepper powder 10g, 20g of soy sauce, cooking wine 10g, salt 10g, monosodium glutamate 10g, sugar 15g and soybean oil 100g. Teach you how to cook catfish and eggplant stew. How to make catfish stewed eggplant delicious? 1, heat the pan, add oil, add onion and garlic cloves (shredded ginger), stir fry, add light soy sauce, dark soy sauce, pepper powder and sugar. Add water after frying, add eggplant and catfish. The water quantity is better than eggplant. 2. Bring to a boil, simmer for 40 minutes to collect the juice, and put the monosodium glutamate out of the pot. The practice of Guandong cooking introduces the cuisine and its function in detail: Northeast cuisine.
Guandong Boiling Material: Ingredients: 50 grams of Sansi Pills, white radish 1 piece, 300 grams of plain black wheel, and a little parsley. Appropriate amount of salt and essence, a little pepper. Teach you how to cook Guandong, how to cook Guandong is delicious. A. Peel the white radish and cut it into pieces, cut the coriander into pieces, and wash it with plain black wheel and three silk pills for later use. B, put the right amount of water in the pot to boil, and then add the white radish to boil. C) Add the plain black wheel, three-silk pills, salt and miso, bring to a boil, and sprinkle with pepper and coriander powder. Tip: When the white radish is translucent, you can add the plain black wheel and Sansi Pill to cook together. The making method of fish head cake introduces the cuisine and its function in detail: Northeast cuisine.
Materials for making fish head cake: main ingredients: silver carp head (one), pork belly (2~3 taels), and fried oil and salt cake ingredients: chives, dried peppers, shallots, ginger, garlic, soy sauce, tomato sauce, salt, monosodium glutamate, broth and peanut oil, to teach you how to make fish head cake. Slice pork belly into long slices and put them on a plate for later use. The fried oil and salt cake is cut into diamonds of about the same size and placed on another plate. Cut the shallots into 2cm pieces and put them in a bowl for later use. Chop onion and ginger into powder, and cut garlic into garlic slices for later use. Step 2: Pour peanut oil into the wok, heat the oil to 60%, put the silver carp head into the wok, fry until the fish head is golden yellow and ripe, remove the oil with a hedge, and serve on a plate for later use. Step 3: add oil to the wok, put the chopped pork belly in, and then add the chopped onion, ginger, garlic, pepper and so on. Stir-fry together in a wok. Then add soy sauce, tomato sauce, etc. Stir-fry twice, pour a proper amount of soup stock into the pot, add the fried fish head, add seasonings such as salt and monosodium glutamate, boil over high fire, simmer over low fire for about 20 minutes, and then serve. Step 4: Put the cut oil and salt cake on one side of the plate, and then sprinkle with the cut chives.
Dish decoration: Pork belly should not be scattered on the plate, but can be spread on the fish head in layers. The edge of the dish can be decorated with cucumber slices, and carrots and parsley can be placed in a shape to make the dish more colorful. Taste of dishes: the fish head is salty and slightly spicy, tender and fragrant, the pork belly is oily but not greasy, the oil and salt cake is crisp, and the soup is soft and delicious. Origin of dishes: Eating instant noodles in Northeast China is a very simple way to eat, and this dish is also a specialty of farmers in Northeast China. The practice of sauce chicken neck introduces the cuisine and its function in detail: Northeast cuisine, home cooking menu, private cuisine and pot-stewed dishes.
Technology: Sauced Chicken Neck Material: Ingredients: 2000g clean chicken neck.
Seasoning: 2000 grams of red halogen, 25 grams of onion, 0/5 grams of ginger/kloc-,and appropriate amount of sesame oil. 1 Spice package (containing appropriate amount of Zanthoxylum bungeanum, Illicium verum, Cinnamomum cassia, Kaempferia Kaempferiae, Nutmeg, Angelica sinensis, Pericarpium Citri Tangerinae, Flos Caryophylli, Fructus Tsaoko and Flos Magnoliae). Teach you how to make a sauce chicken neck. How to make a sauce chicken neck is delicious? 1. Soak the chicken neck in warm water, scrape and wash it, and then blanch it thoroughly in a boiling water pot. Take out and drain. 2. Put a proper amount of water into the pot, add red and old bittern, spice bag and onion ginger, add the cooked chicken neck after boiling, and then turn to low heat sauce until the chicken neck is crisp and rotten. Take it out and brush it with sesame oil. When you eat it, chop it into small pieces and put it on a plate. The practice of seafood noodle soup introduces the cuisine and its function in detail: delicious porridge soup of northeast cuisine
Materials for making seafood noodle soup: ingredients: onion ginger, three prawns, shrimp skin, some shrimp skin, ham, flour and eggs; Teach you how to make seafood noodle soup, and how to make seafood noodle soup is delicious. 1. Chop onion and ginger, peel prawns and leave only shrimps, and dice shrimps, shrimps skin and ham for later use. 2. Pour some peanut oil into the pot, and be sure to have some. This soup should be delicious. Oil will spoil the flavor. Stir-fry onion and ginger until the water boils. 3. Pour the water into the bowl. Know that the noodles are mushy. 4. After the water is boiled, pick the batter into the water bit by bit, not too big, like a small white shrimp swimming in the water. 5. After the water boils again, add the diced shrimp, shrimp skin and ham. 6. Beat in two eggs, stir well, add a little salt and serve!
The practice of kohlrabi sauce introduces the dishes and their functions in detail: northeast dishes, private kitchens, pickled pickles, spleen-strengthening and appetizing recipes.
Taste: Spiced process: Sauced kohlrabi production material: main ingredient: Chinese cabbage 2500g.
Accessories: beef (fat and thin) 1000g.
Seasoning: soy sauce 2000g, pepper 10g, star anise 10g, cinnamon1g, monosodium glutamate 5g, salt 50g, vinegar 50g and sugar 20g teach you how to make kohlrabi, and how to make kohlrabi delicious.
2. After the kohlrabi is pickled, wash it twice with clear water, control the moisture and put it into the tank.
3. Put the soy sauce and beef into the pot, and add sugar, vinegar, pepper, aniseed, cinnamon, etc. When cooking. After the beef is cooked, take it out and cut it into pieces four centimeters wide and spread it on the kohlrabi.
4. Add 500 grams of water to the cooked soup, continue to cook for 5 minutes, then let it cool, pour it into the jar of kohlrabi, marinate until it is gone, and press it with a heavy object.
You can take it out and eat it in five days. The method of steaming abalone introduces the cuisine and its efficacy in detail: Northeast Cuisine Nourishing Liver Formula Nourishing Yin Formula Yeniao Formula Mingmu Formula.
Taste: This taste is salty and fresh. Technology: steamed abalone. Ingredients: Ingredients: 200g abalone.
Seasoning: salt 5g, cooking wine 10g, shallot 10g, monosodium glutamate 2g, ginger 30g, vinegar 20g, pepper 5g, soy sauce 15g and sesame oil 5g. Steamed abalone's characteristics: This dish is white, fresh and tender, and it tastes particularly good with ginger juice. Teach you how to cook steamed abalone, how to cook steamed abalone is delicious. 1. Put an oblique straight knife on both sides of abalone and cut it from the middle;
2. Wash the onion and ginger, cut the onion into strips, cut the ginger in half and slice the other half;
3. Put abalone in a dish, add cooking wine, monosodium glutamate, soup 100 ml, onion strips, ginger slices, pepper and salt, and steam in a drawer;
4. Steam for about 10 minute, take out, and pick out onions, ginger and peppers;
5. Add vinegar, soy sauce, Jiang Mo and sesame oil to the bowl and beat into ginger juice;
6. When eating, use abalone with ginger juice and dip it in ginger juice. The practice of frying meat in pan introduces the cuisine and its effect in detail: the recipe of nourishing yin and tonifying anemia for teenagers in northeast cuisine
Taste: sour and sweet technology: stir-fried pork production material: main ingredient: pork (thin) 300 grams.
Accessories: coriander 10g
Seasoning: vegetable oil 60g, soy sauce 10g, vinegar 20g, sugar 20g, onion 5g, ginger 5g, garlic 5g, starch 5g, pepper 3g and soybean oil 60g. Stir-fried pork is a famous dish in Jilin. Teach you how to cook raw fried meat, and how to cook raw fried meat is delicious 1. Wash the meat and cut it into 0.5 cm thick slices, add starch slurry and shred evenly. Slice garlic and shred coriander. Mixing with soy sauce, vinegar, sugar and water soaked in pepper to make sauce. 2. Heat the oil in the pot to 80% heat, fry the meat piece by piece until golden brown, and remove and drain the oil. 3. Leave a small amount of oil in the pot, add onion, ginger and garlic, stir fry, add meat slices, pour the sauce and turn over, sprinkle with coriander. Tips for frying meat in a pan: Because of the frying process, you need to prepare about 1000 grams of soybean oil.