korean cold noodles
Materials for making Korean cold noodles:
Buckwheat flour1000g, potato starch1500g, refined beef 600g, Chinese cabbage 2500g, pear 500g, shredded egg150g, cooked sesame seeds 25g, Chili powder 50g, garlic paste 50g, Jiang Mo 3g and soy sauce 600g.
Korean cold noodles are characterized by bright colors, smooth noodles and delicious soup.
Production method:
1. Cut the beef into 250g pieces, wash it and put it in a boiling water pot. When it is 80% ripe, add salt and soy sauce and cook it over low heat.
2. Peel the onion, scrape the carrot with a knife, roast it with low fire, put it in a cloth bag, tie the mouth tightly, and cook it in a half-cooked meat pot.
3. When the meat is cooked, take it out and let it cool, and cut it into thin slices 3 cm wide and 5 cm long. Cook the meat's soup is made by filtering reed in a big pot, cooling, and then adding vinegar essence and monosodium glutamate to form a cold noodle soup. The weight of this soup is 5000 grams.
4. Remove the old green leaves from the Chinese cabbage, cut it into 3 cm long filaments, add 30 g of refined salt, 20 g of Chili powder, 30 g of garlic paste and 3 g of Jiang Mo, stir evenly, and put it in a porcelain jar for natural fermentation for 2 days to obtain the salted Chinese cabbage.
5, pear pedicle, skin, core, cut into thin slices for later use. 30 grams of Chili powder, 20 grams of garlic paste, mixed with a little cold noodle soup, made into porridge, which is sauce.
6. Dissolve the edible alkaline water with 30g warm water, stir the two kinds of flour evenly, and add1250g boiled water to make instant noodles.
7. Press the noodles into noodles with a cold noodle machine and put them in a boiling water pot. When the surface is shiny, take them out with a big colander, let them cool, put them in a laundry list to control the water, then put them on a chopping board, break them into strips of about 50 cm, and put them into balls and bowls.
8. Put a pickle hat in the bowl, pour in 1 tablespoon sauce, add a little meat slices, 2-3 pear slices and shredded eggs, sprinkle with sesame seeds, pour in cold noodle soup and pour in sesame oil.
Dog meat hotpot
When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other places in China, hot pot and Korean dog meat hot pot are also popular. Special pot bottom, stewed dog meat and dog ribs. Only fresh is spicy. It may be that Yanji is too cold, so pepper should be added to the dog meat. Eat it all year round, and it is best to cure a cold in summer!
Yueju
Vaccinium is cold-resistant and has the characteristics of cold plants. Born in mixed forests or coniferous forests at an altitude of 900-2000 meters, it is distributed in Antu, Helong, Fusong and Changbai. Vaccinium has the reputation of red beans in the north. August is the tourist season. In the place where the blueberry grows in pieces, among the dense green and bright leaves, there are small bright red fruits, which are particularly delicate and beautiful. Vaccinium uliginosum leaves contain arbutin, ursolic acid and other components, which have anti-inflammatory and diuretic effects and can be used as medicine to treat urethritis and other diseases. The processed leaves of Vaccinium uliginosum can also be used as tea. Vaccinium uliginosum fruit is fragrant and juicy, sweet and sour, and contains many vitamins, glucose, organic acids and so on. It can be eaten fresh, brewed or made into jam.
Yanbian spicy cabbage
Korean spicy cabbage is a table food handed down from generation to generation by Koreans. In Korean families in Jilin Province, no matter how simple the tea is and how delicious the wine is, it is inseparable from spicy cabbage. Without this delicious side dish, there will always be some regrets.
Late autumn is coming, which is the season for Korean families to pickle spicy cabbage. Housewives help each other and exchange recipes, as busy as a holiday. Pickled vegetables and spicy cabbage taste fresh, which is not easy. You really need to work hard.
Spicy cabbage, as a famous flavor dish in Jilin Province, is more nutritious than common pickles or pickles, and it is also suitable for retaining multiple vitamins in fresh vegetables. Winter is long in the north, so vegetables are not easy to store. Pickled spicy cabbage can be stored in winter and eaten in the same way.
The protection scope of Yanbian spicy cabbage national geographical indication products is defined as "8 counties (cities) under the administrative area of Yanbian Prefecture". Those who have obtained the protection of national geographical indication products will enjoy the use of national geographical indication protection product names and special signs for the protection of national geographical indication products; Under the protection and supervision of the national Regulations on the Protection of Geographical Indications, it can effectively prevent the intrusion of counterfeiting.
Hancheng dog meat
Hancheng dog meat cuisine has a unique Korean fashion theme style, elegant and subjective, which continues the traditional Chinese and Korean food culture. Our restaurant in Jilin, where Korean cuisine is popular, provides you with authentic nutritious dog meat, Korean home cooking, authentic Korean cuisine and exquisite China cuisine. In strict accordance with the production, but also for the purpose of authenticity, establish a strict and excellent management system, and hire chefs and managers with high salaries. With perfect quality institutions, a group of excellent service personnel who have undergone strict training and meticulous service, guests can taste authentic Korean food and feel the thoughtfulness and warmth of all the staff in Korean dog meat cooking.
Jiaozi, tsinghua campus
Huaqing Lantern Festival comes from the series of Man-Han Banquet and Man-Zhou Uncle. During the Qianlong period in the late Qing Dynasty, when the imperial court accompanied the chef to patrol with the emperor, based on "Manzhouli steamed dumplings", it absorbed the strengths of various families and created "fried dumplings with ice flowers".
Changbai mountain bear's paw
Bear's paw, also known as bear's paw, is the sole of black bear and brown bear, and it is a precious specialty in Changbai Mountain area of Jilin Province. Both black bear and brown bear are Xiong Ke animals, with large bodies, ranging from1.7m to1.9m, and some brown bears are more than 2m. The dense forest in Changbai Mountain is an excellent environment for black bears and brown bears to survive. When winter comes, they look for caves and tree holes to hibernate. Locals call the hibernation of black bears and brown bears "crouching". When squatting in the warehouse, they are used to licking their palms, and the body fluid gum secreted in their mouths moistens their palms from time to time, which is one of the reasons why bear paw gum is rich in fat. The left front foot that licks the most is the fattest. Palm flower is obviously the top grade in the bear's paw. Bear's paw contains 43.9% fat, 55.23% crude protein, 8.83% total nitrogen and 0.94% ash. Hydrolysis of protein produced 17 kinds of amino acids, and the sum of amino acids in front and rear paws was dermis >: epidermis > subcutaneous connective tissue, and the forefoot was slightly higher than the hind paw, but there was no significant difference. The amino acids in epidermis are glutamic acid, glycine, serine, leucine and aspartic acid. Bear's paw is delicious and nutritious, which is closely related to various amino acids contained. Traditional Chinese medicine believes that bear's paw is a precious nourishing food, which is flat in nature and sweet in taste and enters the spleen and stomach. "Japanese Materia Medica" records that bear's paw can protect against cold and replenish qi, and "Compendium of Materia Medica" also records that bear's paw can nourish blood and replenish qi, dispel wind and remove arthralgia.