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Northeast food is delicious, too. If you want to learn to cook, where can I find relevant recipes?
The name of the dish is Hua Hua Zhang

Its cuisine is Northeast cuisine.

200 grams of net chicken gizzards. Accessories: Shuifa Yulan tablets15g, scalded carrots10g, scalded rape15g. Soy sauce, vinegar, pepper water, monosodium glutamate, scallion, ginger, garlic, mixed oil, chicken soup, water starch.

manufacturing process

1, peel the chicken gizzard from the inside out and cut it into deep and impenetrable flower knives one by one. Carrots, rape and magnolia slices are all cut into small pieces. Cut the onion into chopped green onion. Cut ginger into powder. Pat the garlic and cut it into powder.

2. Put water in the spoon. When the water boils, put the chicken gizzards in and scald them, then remove the purified water.

3. Put broth, soy sauce, monosodium glutamate, pepper water, Shaoxing wine, vinegar and water starch into a mixed juice.

4. Put the oil in the frying spoon, and when it is 80% to 90% hot, add the scalded chicken gizzards and turn them over, and quickly pour out the oil. Then put a small amount of oil into the spoon, use onion, ginger and garlic as a pot, add magnolia slices, carrots, rape and flower buds, turn them over, then pour in the right juice, turn them over and put them in a plate.

Features Chicken gizzards bloom like chrysanthemums, fresh and crisp, and drink delicious food.

Braised mushroom box with vegetable name

Its cuisine is Northeast cuisine.

Ingredients: 40 mushrooms (moderate size).

Accessories: 200 grams of fresh prawn meat, 50 grams of cottonwood, 50 grams of eggs, and appropriate amount of oil in prawn head.

Seasoning: peanut oil 1 kg (actual consumption is 75g), duck oil 25g, monosodium glutamate 7.5g, butter/kloc-0.5g, white juice 50g, chicken soup 250g, starch 40g, onion, Jiang Mo and salted noodles all in moderation.

manufacturing process

1, put mushrooms in a pot, add a proper amount of warm water to soak until soft, take them out and remove their roots, wash them, put them in boiling water and cook them thoroughly, take them out and put them in a spoon, add white juice (30g), chicken soup (250g), monosodium glutamate (2g), yellow rice wine (3g) and salty noodles, bring them to a boil on fire, and simmer them with slow fire until they are tasty. Peel cottonwood and chop it into pieces.

2. Chop the prawns into minced meat, put them in a bowl, knock in the eggs, add the minced turnip, onion, Jiang Mo, monosodium glutamate (2g), yellow rice wine (5g), salted noodles and the oil in the prawn head, and stir well to make stuffing.

3. Spread the evenly mixed stuffing on 20 shiitake mushrooms, then cover the other 20 shiitake mushrooms to form a shiitake mushroom box, then steam it thoroughly in the drawer and take it out for later use.

4. Put the frying spoon on the fire, add peanut oil to heat it, put it in the mushroom box, fry it until its appearance is slightly hard, take it out and put it in boiling water to remove the oil slick. After taking it out, control the water removal.

5. Sit the spoon on the fire, add white juice (20g), chicken soup, monosodium glutamate (3.5g), butter (7g), salted noodles and fragrant shavings box, simmer with slow fire after boiling, collect the concentrated juice after eating, thicken it with a little starch, pour in chicken oil, and put the spoon on a plate to serve.

Features beautiful appearance, fresh, salty and mellow.

Grilled fresh mushrooms and asparagus with vegetable names

Ingredients: fresh mushrooms 200g, canned Gracilaria lemaneiformis100g.

Seasoning: 25g of duck oil, 5g of monosodium glutamate, 5g of yellow rice wine, 5g of starch15g, 50g of soy sauce10g, 50g of white juice, 250g of chicken soup, with appropriate salty noodles and sugar color.

Production process:

1, blanch the fresh mushrooms with boiling water, take them out in two pieces, and put them into one end of the flat plate; Blanch the Gracilaria lemaneiformis with boiling water, remove it and peel it off, and neatly put it into the other end of the flat plate.

2, put the spoon on the fire, add white juice, chicken soup, monosodium glutamate, yellow wine, soy sauce, salty noodles, sugar, and then put the fresh mushrooms and Gracilaria lemaneiformis neatly into the spoon, wait for the soup to boil, and simmer with slow fire. After eating, collect the concentrated juice, thicken it with starch, pour in duck oil, turn it over, take out a spoon and drag it on the plate.

Features: This dish is light and delicious, refreshing and appetizing.

Vegetable mutton and winter melon soup

Its cuisine is Northeast cuisine.

Raw materials: mutton150g, clean wax gourd150g. Accessories: refined salt, monosodium glutamate, pepper water, Shaoxing wine, pepper, shredded onion, shredded ginger, coriander, pig clear oil and internal soup.

Production process:

1, cut the mutton into small slices. Peel wax gourd, remove seeds and cut into rectangular thin slices, blanch with boiling water, and cut parsley into eight-minute sections.

2. Put broth, wax gourd, salt, pepper water, Shaoxing wine, monosodium glutamate and pepper into the spoon. When the soup is boiled, put mutton, shredded onion, shredded ginger and coriander into the spoon, then boil it, add a little pig oil, and immediately take it out and put it in a bowl.

Features: the soup tastes light, the mutton is tender, and the melon is fresh and rotten.

Fried shrimp slices with edible fungus

Its cuisine is Northeast cuisine.

Ingredients: Auricularia auricula100g, 50g shrimp. Accessories: 50 grams of green beans, 25 grams of carrots and 25 grams of green peppers. Seasoning: peanut oil 30g, monosodium glutamate 3g, chopped green onion10g, shredded ginger 3g, chicken soup and a little salt each.

Production process:

1, pedicled auricularia auricula, and optionally washed; Shrimp is soaked in water (the remaining water is reserved); Green beans are boiled with cold water; Seed the green pepper and shred it; Wash carrots and cut them into shreds.

2. Put the pan on the fire, add peanut oil, and when it is half cooked, add chopped green onion and shredded ginger to the pan, stir-fry the fragrance, add auricularia, shredded green beans, shredded carrots and shredded green peppers, stir-fry for a few times, then add chicken soup and salt, stir-fry until it is cooked, then add monosodium glutamate, stir for a few times, and serve on a plate.

Features bright colors, light and elegant.

The name of the dish is Yuanyang and Feilong

Its cuisine is Northeast cuisine.

Ingredients: 200 grams of dragon meat, 50 grams of chicken breast, mushrooms, egg white, ham and cabbage.

Production process:

1. Slice the meat of flying dragon, size it with egg white paste, soak it thoroughly in boiling water and take it out;

2. Stir the egg white with150g into an egg bubble paste, make the chicken breast into velvet, add it into the egg bubble paste and mix well, pour it into a mold to form a mandarin duck, decorate the mouth, eyes and wings with red, green and green peppers, steam it in a drawer and take it out;

3. Boil the chicken broth with flying dragon slices, ham slices, fresh mushrooms and rape seeds, fish it into a bowl, boil the remaining soup, skim the floating foam, adjust the taste, pour it into the soup bowl, and then add the steamed mandarin duck.

The name of the dish is jade and delicacies.

Its cuisine is Northeast cuisine.

Ingredients: pork tenderloin100g, bracken 500g.

Production process:

1. Shred pork tenderloin, add salt, monosodium glutamate, cooking wine and pepper to taste, add a little egg white, add 60% hot oil, smooth and remove.

2. The bracken is cleaned and cut into sections.

3. Put the wok on medium fire, choke the wok with onion and ginger, stir-fry the bracken until cooked, then add the smooth shredded pork, stir-fry with a spoon and serve.

Braised double winter with vegetable name and oil

Its cuisine is Northeast cuisine.

Ingredients: 2 winter bamboo shoots, 2 winter mushrooms (Pleurotus ostreatus) 12, bean sprouts 1 2 kg, seasoning: oyster sauce, sugar 1 tablespoon, 3 tablespoons of soy sauce, white powder1tsp, and a little sesame oil.

Production process:

1. Soak mushrooms until soft, remove pedicels, squeeze out water, and fry them in oil pan.

2. Cut the winter bamboo shoots into thick slices (or roll them into pieces) and fry them in the oil pan until slightly yellow.

3. Take the oil pan, stir-fry the bean sprouts with 4 big oils at high temperature, add salt and monosodium glutamate to taste, and put them out at the bottom of the plate.

4. Stew the mushrooms, bamboo shoots and seasonings in the pot until the juice is almost dry, thicken them with white powder water and pour them on the bean sprouts.

The name of the dish is fresh and bad, and the fish fillets are fried with fungus.

Its cuisine is Northeast cuisine.

Ingredients: main ingredients: yellow croaker 1 strip (750g), and 50g of auricularia auricula. Seasoning: 35g of fragrant fermented grains wine, egg white 1 piece, 20g of white sugar, 5g of salt, 50g of caltrop, 35g of lard, 2g of monosodium glutamate, 0g of chicken oil10g, and 50g of clear soup.

Production process:

1. Scrape the scales of yellow croaker, remove gills and internal organs, cut it open with a knife, remove the head and spine, and split it into two fillets. Then slice it into 12 oblique blades (with skins), take it out after soaking in water, squeeze out the water, put it in a bowl, and size it with egg white, salt and water chestnut powder. Remove the roots of auricularia auricula and wash the sediment for later use.

2. Heat the pot, add lard, and when it is 60% hot, add fish pieces one by one, fry it with slow fire for about 1 min, take it out, drain the oil, and pour out the hot oil in the pot.

3. Boil the auricularia auricula with boiling water for half a minute, remove and drain the water, and put it into a bowl.

4. Add clear soup, white sugar, salt and monosodium glutamate into a hot pot, add fish fillets, auricularia auricula, boil, skim off floating foam, simmer on slow fire for 15 minutes, add fragrant distiller's grains wine, hook it with water caltrop after boiling, pour lard, turn the fish fillets over in an end pot, and pour chicken oil on it.

Features fresh and mellow taste, slightly sweet.

Roasted mushrooms with shrimps.

Its cuisine is Northeast cuisine.

Ingredients: Ingredients: 350g of fresh mushrooms, 0/5g of shrimp/kloc-. Seasoning: chicken soup100g, chicken oil 50g, yellow wine10g, monosodium glutamate 3g, wet starch15g, a little sugar and pepper respectively, a proper amount of refined salt, and 2g of onion and ginger respectively.

Production process:

1. Remove the roots of fresh mushrooms, wash them, cut them into pieces, blanch them in a boiling water pot, take them out and drain them for later use.

2. Put the shrimps in a bowl, soak them in warm water, clarify them and soak them in cold water.

3. Heat the pot, add chicken oil, and when it is 60% hot, put the shrimps into the pot, fry them for fragrance, cook rice wine, add chicken soup, monosodium glutamate, sugar, salt and mushroom slices, simmer for a while, thicken with wet starch, take out the pot and put it on a plate, and sprinkle with pepper for eating.

Features: This dish is tender and slightly spicy.

Mushroom curry with vegetable name

Its cuisine is Northeast cuisine.

Ingredients: large raw mushrooms 10, raw mushrooms 100 grams of potatoes 1 apple 1 piece. Seasoning: ginger paste 1 tsp, salad oil 3 tbsp curry powder 3 tbsp cheese powder 1 tsp, broth 1 cup salt, black pepper and soy sauce.

Production process:

1. Slice mushrooms and shiitake mushrooms, peel potatoes, wash and dice.

2. Cut the apple in half, dice it and grind it into mud.

3. After the potatoes are cooked, stir-fry all the ingredients for about 2 minutes, add ginger paste, curry powder, black pepper and soy sauce and stir-fry for a while. If it is too dry, stir-fry a small amount of stock until it is thick, then put it in a container and sprinkle with cheese powder.

Features: delicious

Caiming dog meat hotpot

Its cuisine is Northeast cuisine.

Ingredients: yellow dog with skin 1 250g, lettuce 500g, scallion 75g, garlic 75g, ginger 25g, salt 5g, pepper12g, leek flower12g, Guangzhou Chili sauce 50g, soy sauce (Cantonese red soy sauce) 25g.

Production process:

1. Put the yellow dog meat face down on the coal fire, burn it until the skin side turns brown, immerse it in a warm water basin, take it out after about 20 minutes, scrape off the brown color on the skin with a knife, clean it, cut it into 4 sections, put it in a hot water pot, add it (3,000 grams), boil it, skim off the floating foam, take out the dog meat, wash the blood foam, and put it back. Tear the lean meat into filaments, pack them in a disc, filter off the residue from the original soup, pour the soup into the hot pot, and serve with lettuce.

2. Add Chili sauce, mashed garlic, monosodium glutamate, salt, soy sauce, sesame oil and oyster sauce to the bowl, adjust it into small ingredients, and put it into a soup dish to serve.

3. When eating, put the shredded dog into the hot pot and scald it, then scald the lettuce and dip it in the seasoning.

Features: delicious

Stir-fried black fungus fillets with vegetable names

Its cuisine is Northeast cuisine.

Ingredients: main ingredients: 75g of agaric and 250g of herring. Accessories: 50 grams of winter bamboo shoots. Seasoning: 5g of salt, 3g of soy sauce 1 0g, 3g of monosodium glutamate, 2g of vinegar, 3g of broth 1 00g, 3g of chopped green onion, 3g of garlic slices, 3g of green garlic, 20g of sesame oil, and 0g of peanut oil1kg (actual consumption100g).

Production process:

1. Cut the fish into slices with a length of 5cm and a width of1.2cm, and put them in a bowl; Add salt, egg white, and water chestnut, and mix and paste. Then put the broth, monosodium glutamate, salt, soy sauce, vinegar, garlic slices, water chestnut powder and chopped green onion into a bowl and mix them into small materials for later use.

Features: light yellow in color and fresh and fragrant in taste.

2. Wash the fungus and remove the roots.

3. Heat the pot, add peanut oil, add fish fillets when it is 80% hot, fry until crispy outside and cooked inside, then pour into a colander and drain the oil. Add sesame oil into the original pot, stir-fry bamboo shoots and fungus, then add fish fillets and small ingredients, stir-fry a few times, and serve.

Features: light yellow in color and fresh and fragrant in taste.

Braised tendon with vegetable name

Its cuisine is Northeast cuisine.

Raw materials: 250g of fresh beef tendon. Accessories: soy sauce15g, cooking wine10g, salt 3g, monosodium glutamate 2g, sugar 5g, chicken soup 20g, starch 2g, onion 30g and oil 50g.

Production process:

1. Cut the tendon into strips with a length of 5 cm and a width of about 1 cm (if the tendon is small and thin, it can be processed no longer).

2. blanch the tendons in boiling water before taking them out.

3. Fire the wok, add 50 grams of oil, stir-fry the onion until it smells fragrant and the onion turns slightly golden, add the tendon, stir-fry it quickly, heat the tendon evenly, add soy sauce, cooking wine, salt, monosodium glutamate, white sugar and chicken soup, boil the wok, switch to low fire for 0 10 minute, and then heat it with high fire. Features: salty and fragrant, golden red in color.

Vegetable fish with Chinese sauerkraut

Its cuisine is Northeast cuisine.

Raw materials: carp 1 strip (about1000g), 250g of aged pickled cabbage. Auxiliary materials: egg white 1 piece, mixed oil 40g, soup1250g, refined salt 4g, monosodium glutamate 3g, pepper noodles 4g, cooking wine15g, pickled pepper powder 20g, pepper10g, ginger slices 3g and garlic cloves 7g.

Production process:

1. Remove scales, gills, laparotomy and viscera from carp, take down two pieces of fish with a knife, split the fish head, and make money bones into pieces. Wash pickled cabbage and cut into sections.

2. Put the wok on fire, heat it with a little oil, add pepper, ginger and garlic cloves to fry until fragrant, then stir-fry with pickled cabbage, add soup to boil, add fish heads and bones, and cook with high fire. Skim off the foam on the noodle soup, and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.

3. Slice the fish into 0.3cm-long fish fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fish fillets are evenly covered with a layer of egg paste.

4. After the soup in the pot tastes, shake the fish fillets into the pot. Heat the oil in another pot, stir-fry the pickled pepper powder, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.

Features: fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious.

Braised Hericium erinaceus with chicken legs

Its cuisine is Northeast cuisine.

Ingredients: Ingredients: cooked chicken leg meat100g, Hericium erinaceus 50g. Accessories: 5 grams of coriander. Seasoning: soy sauce, monosodium glutamate, pepper water, Shaoxing wine, onion, ginger, lard, chicken soup and water starch are all appropriate.

Production process:

1. Cut the cooked chicken leg into long strips with a length of 5cm and a width of1.2cm, so that the cooked chicken leg can be stacked face down on the side of the plate. Tear the hair of Hericium erinaceus into pieces by hand and code them on the other side of the plate. Cut the parsley into sections. Cut the onion and ginger into pieces, and pat the ginger pieces loose with a knife.

2. Put a small amount of oil into the frying pan, heat the oil, fry the pan with onion and ginger, add soup, add soy sauce, Shaoxing wine and pepper water, and push the chicken and Hericium erinaceus into the frying pan. Cover the soup after it is boiled, simmer it on low fire for 10 minute, take the cover, take out the onion and ginger pieces, add monosodium glutamate, thicken it with water starch on medium fire, turn over the spoon, add coriander, add some bright oil and serve on the plate.

Features: both meat and vegetables, soft, rotten and delicious, rich in nutrition.

The name of the dish is Lian Baihua

Its cuisine is Northeast cuisine.

Ingredients: Ingredients: Auricularia auricula150g, cabbage 250g. Seasoning: 25g of rice vinegar, 60g of cooked peanut oil, 50g of sugar, 50g of fresh soup, a little wet starch and 2g of refined salt.

Production process:

1. Wash Auricularia auricula, remove impurities, and squeeze dry water; Wash the cabbage after removing the old leaves, cut it into domino pieces, and drain the water.

2. Put the wok on a high fire, add 50g of peanut oil, when the heat reaches 70%, stir-fry the auricularia auricula and cabbage in the wok at the same time, add refined salt, white sugar and fresh soup to boil, thicken it with wet starch, and finally add rice vinegar, drench the peanut oil (10g), and take the pan and plate.

Features: delicious, sweet and sour.

Cuisine Sam sun sea cucumber

Its cuisine is Northeast cuisine.

Ingredients: main ingredients: water-borne auricularia auricula100g, water-borne mushrooms 50g and cooked winter bamboo shoots 50g. Accessories: 50 grams of sweet pepper, 50 grams of vegetarian chicken and 50 grams of cooked cauliflower. Seasoning: monosodium glutamate 1 .5g, sugar 2g, Shaoxing wine 1 g, Jiang Mo 1 g, fresh soup150g, flour 20g, wet starch 50g, refined salt1g, soy sauce 30g, cooked.

Production process:

1. Wash Auricularia auricula, drain the water, cut it into powder, then put it in a big bowl, add flour, refined salt, monosodium glutamate (0.5g) and clear water (25g) and mix to make a thick paste; Washing the water-soaked mushrooms, removing pedicels, and cutting into shuttle pieces; Cut cooked bamboo shoots and vegetarian chicken into hob blocks; The cooked cauliflower is broken into 2 cm pieces by hand; Wash the sweet pepper, remove the seeds and cut into shuttle pieces.

2. Put the wok on a strong fire, pour in peanut oil, and when it is 60% hot, pick up the thick paste with your left hand and spread it in your palm; Scrape the thick paste into strips with a bamboo scraper in the right hand, then drop them into the oil pan one by one, fry them until they come out of the oil surface, and then take out and drain the oil to get the vegetarian sea cucumber.

3. Leave 50 grams of oil in the wok and heat it to 70%. Stir-fry the cooked bamboo shoots, vegetarian chicken and cauliflower, then add Jiang Mo, Shaoxing wine, soy sauce, white sugar, monosodium glutamate (1 g) and fresh soup, and cook for about half a minute. Put the vegetarian sea cucumber in the wok and mix well. After boiling, thicken with wet starch. Features: beautiful color, rich marinade, tender, smooth and delicious.

Dish name shuaixiu soup

Its cuisine is Northeast cuisine.

Ingredients: 50 grams of fat and lean cooked pork, eggs 1 piece. Accessories: Auricularia auricula10g, Olay tablet 25g, spinach 50g, carrot 5g, water starch, soy sauce, refined salt, monosodium glutamate, pepper water and Shaoxing wine. Broth, sesame oil

Production process:

1. Shred the cooked meat. Spinach is washed and cut into small pieces. The fungus is cut into small pieces. Magnolia slices and carrots are shredded. Beat the eggs in a bowl and mix well with chopsticks.

2. Add soup to the spoon. After the soup is boiled, put shredded pork, spinach, magnolia slices, carrots and fungus into the soup, add soy sauce, pepper water, monosodium glutamate and Shaoxing wine, and thicken the soup with water starch when it is opened again.

3. Throw the eggs in the bowl into the soup, skim off the floating foam, add some sesame oil, and serve as a spoon.

Features: bright colors, delicious taste and many dishes.

Fresh eggplant with double mushrooms

Its cuisine is Northeast cuisine.

Ingredients: main ingredients: red tomatoes 10 (uniform size), water-soaked mushrooms150g, mushrooms150g. Accessories: cooked green beans100g, cooked potatoes 50g, and appropriate amount of green leaves. Seasoning: monosodium glutamate 1 .5g, sugar 2g, Jiang Mo 1 g, Shaoxing wine1g, wet starch 5g, peanut oil100g and refined salt 2g. Production process:

1. Mud potatoes, and pound the green leaves to get juice; Cut mushrooms and mushrooms into grains the size of rice grains; Cut off the lid of the tomato and dig out the tomato seeds. Mashed potatoes are mixed with green vegetable juice to make tomato lids. Then, put 50g of oil into a wok, heat it, stir-fry the mushrooms, mushrooms and green beans, add monosodium glutamate, Jiang Mo, white sugar, Shaoxing wine and refined salt, boil it, and thicken it with wet starch to get the stuffing.

2. Fill the tomato belly with stuffing, cover it, pour in cooked peanut oil, put it in an iron pan and bake it for 8-9 minutes. When the skin is wrinkled and the seal is golden yellow, it can be taken out of the oven and put on the plate.

Features: bright red color, crisp and fragrant taste.

Braised Hericium erinaceus

Its cuisine is Northeast cuisine.

Ingredients: main ingredients: Hericium erinaceus 200g. Accessories: lean pork100g. Seasoning: lard, salt, soy sauce, sugar, water starch, pepper water, onion segments, ginger slices, chopped green onion, Jiang Mo and monosodium glutamate.

Production process:

1. Wash Hericium erinaceus to remove the sediment, remove the old roots, peel off the old skin and hair, wash it, cut it into 4 cm thick slices with a width of 1 cm, and then stew it in a boiling pot for 1 hour.

2. Slice the pork, soak it in boiling water, take it out and wash it.

3. Put the Hericium erinaceus into the pot, add pork slices, onion slices and ginger slices, add appropriate amount of soup, steam it on the drawer for 30 minutes, discard the onion and ginger, and take out the pork for other purposes.

4. Put the frying spoon on the fire, add lard and heat it to 60%, that is, put the Hericium erinaceus slices into the oil and fry them, then pour them into the colander to control the oil for later use.

5. Leave the base oil in the original frying spoon, use onion and Jiang Mo to wok, add Hericium erinaceus slices, add soy sauce, refined salt, pepper water and white sugar to stir fry, add a proper amount of soup, add monosodium glutamate, thicken with starch, pour in clear oil, and serve. Hericium erinaceus is fresh and fragrant, soft and rotten, and its color is red and bright.

Features: Hericium erinaceus is fresh, fragrant, soft and rotten, and its color is red and bright.

Braised pork joint with vegetable name

Its cuisine is Northeast cuisine.

Material: elbow1000g. Accessories: 2000g of peanut oil (75g in actual consumption), 50g of soy sauce, 75g of cooking wine, 5g of salt1.5g, a little of onion, ginger and five spices, 0/5g of starch10g of sugar10g of soup, and a little of green garlic.

Production process:

1. Choose a fresh elbow with thin skin and tiny pores, remove the bones and trim it into a round peach shape.

2. Put the elbow skin up, heat it in a five-spice pot, cook it until it is five-ripe, and take it out.

3. Heat the oil pan, fry the elbow skin down to yellow, and keep turning it when frying to prevent the bottom from being burnt.

4. Deep-fry the elbow, take it out, put it in a bowl, add onion and ginger, mix some water with brine soup, pour it into the bowl, and steam it on the drawer.

5. Buckle the steamed elbow into a large plate, let the soup drain for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start thickening, sprinkle with green garlic, pour in bright oil and pour it on the elbow.

Features: golden red, soft, rotten and delicious. Elbow fragrance wafts and tastes delicious and refreshing.

Roasted fresh mushrooms with vegetable names

Its cuisine is Northeast cuisine.

Ingredients: main ingredient: 400g fresh mushrooms. Seasoning: 2.5g of monosodium glutamate, 5g of soy sauce15g, 5g of ginger, 0g of sugar10g, proper amount of refined salt and water starch, a little sesame oil, 50g of bean sprout soup and 50g of cooked soybean oil.

Production process:

1. Wash fresh mushrooms, remove impurities and put them on a plate; Cut ginger into powder for later use.

2. Put the frying spoon on the fire, add 40 grams of soybean oil, heat it, then put it in a Jiang Mo frying pan, then add soy sauce, monosodium glutamate, sugar and refined salt to adjust the taste, pour in fresh mushrooms, add some bean sprout soup, boil it, thicken it with water starch, pour in cooked soybean oil (10 grams) and sesame oil, and then take it out of the spoon and put it on a plate for eating.

Features: fresh and smooth, fragrant and palatable.

Stewed mushrooms with vegetable names.

Its cuisine is Northeast cuisine.

Ingredients: main ingredients: 24 water-borne mushrooms (diameter 4 cm). Accessories: shrimp material150g, cooked lean ham meat 25g, onion10g, seasonal Chinese cabbage100g. Seasoning: clear meat soup100g, miscellaneous bone soup 250g, wet starch 25g, monosodium glutamate 0.5g, refined salt1.5g, sesame oil1.5g and cooked lard 75g.

Production process:

1. Bring the mixed bone soup and refined salt (0.5g) to a boil in a wok, then add the mushrooms and cook for two minutes, then take them out and drain them. Wash the lean ham and onion and cut them into diamond-shaped slices with a side length of 0.8 cm. Wash the cabbage.

2. Place the mushrooms face up on the chopping block, pat them one by one with the back of a knife to make them flat, then spoon the shrimp material on each mushroom, put two pieces of ham and two pieces of ham diagonally after smoothing, put them flat on a large porcelain plate one by one, steam them in a cage for 15 minutes, take them out, put them in a bowl alternately on both sides, and put them in a cage for heat preservation.

3. Put 25g of cooked lard into the wok, and cook until it is half cooked, then stir-fry the cabbage and salt (0.5g). Turn the mushrooms over in the dish, and put the cabbage on both sides of the mushrooms. Add 50g of cooked lard into the wok, add meat broth, refined salt (0.5g) and monosodium glutamate when it is cooked to 60%, bring to a boil, thicken with wet starch, pour it on the mushrooms, and pour in sesame oil.

Features: colorful, fresh, fragrant and tender.

Fried shrimp balls with vegetable names

Its cuisine is Northeast cuisine.

Ingredients: 300 grams of prawns. Accessories: 2 egg whites and 50g fat meat. Oil, starch, refined salt, Shaoxing wine, monosodium glutamate, pepper water.

Production process:

1. Remove the head, tail and skin of prawns, remove the sand line on the back, and wash with water; Slice the fat meat, put it with prawns and smash it into mud with the back of a knife. Add chicken soup, refined salt, monosodium glutamate, Shaoxing wine and pepper water and mix well. Put the egg white in the soup plate and beat it with chopsticks. Add starch and mix well. Add it into the shrimp paste and mix well.

2. Put the pig oil in the spoon. When the oil is heated to 40%, squeeze the shrimp paste into balls, scoop it into the spoon with a small spoon, fry it in light yellow, remove it and serve. Dip in pepper and salt when eating. Note: you must use clear oil to make this dish, so as to ensure the beautiful color. The lighter the color, the better.

Features: golden red, soft, rotten and delicious. Elbow fragrance wafts and tastes delicious and refreshing.

Dish with shredded pork skin

Its cuisine is Northeast cuisine.

Ingredients: 500g pork skin (upper rib). Auxiliary materials include Chili oil, sesame oil, refined salt, monosodium glutamate, pepper noodles and scallion.

Production process:

1. Scrape the skin clean, put it into a pot, add water to cook it (subject to pinching), soak it in cold boiling water to cool it, slice it to the fat inside, slope the blade into extremely thin slices, and then cut it into extremely thin shreds; Scallion is cut into filaments.

2. Put shredded pork skin into a dish, put shredded scallion on it, add refined salt, monosodium glutamate, Chili oil, sesame oil and pepper noodles, and mix well to serve.

Features: spicy and crispy, suitable for wine and rice.

Cai Ming shui Jing Tian chicken

Its cuisine is Northeast cuisine.

Ingredients: main ingredients: frog1000g, shrimp 200g, white fat 200g, egg white 2, wet mushrooms 25g, ham 25g, celery 50g, monosodium glutamate, refined salt, wet starch and soup.

Production process:

1. Kill the frog alive, peel off the skin, cut off the head, remove the internal organs, wash it, remove the bones, and cut the meat into fine particles. Chop the shrimp, put it in a bowl with the chicken, add the egg white, monosodium glutamate and salt and mix well for later use.

2. Cut the fat meat into thin slices in the shape of a round wheel, spread the mixed chicken and shrimp meat on the fat meat, smooth all around, cut the ham, mushrooms and celery into powder, put them on the chicken, put them in a plate after cooking, steam them in a steamer for/kloc-0.5 minutes, take them out and put them on a plate, pour the original juice into a tripod and add them.

Features: tender, smooth and refreshing.

The name of the dish is Muxi meat.

Its cuisine is Northeast cuisine.

Raw materials: lean pork150g, egg150g, 5 g of dried fungus, 5 g of cucumber, 5 g of salt, 3 g of soy sauce, 5 g of cooking wine, 80 g of oil and 8 g of fragrant oil.

Production process:

1. Cut lean pork into filaments with a length of 5, a width of 0.3 and a thickness of 0.3 cm. Knock the eggs into the bowl and beat them evenly with chopsticks;

2. Soak the dried fungus for 5 minutes, remove the roots and tear it into pieces. Cucumber is cut into 2 cm long sections with oblique knife, and cut into pieces with straight knife after flattening, and the shape of the pieces is diamond. Shred onion and ginger.

3. Heat the wok, add oil, heat it up, add the eggs and stir it up to make it into irregular small pieces, and put it on the plate, which is the mushu.

4. Heat the wok, add oil and heat it. Stir-fry the shredded pork. When the meat turns white, add onion and shredded ginger and stir-fry. When it is 80% ripe, add cooking wine, soy sauce and salt. After stir-fry, add fungus, cucumber and egg pieces and stir-fry. When it is ripe, pour in sesame oil.

Features: bright colors, delicious and refreshing

Caiming chestnut roast chicken

Its cuisine is Northeast cuisine.

Raw materials: live female chicken or capon 1 bird, about weight1500 ~ 2000g, vegetable oil (or melted lard)100g, millet100g douban 25g, ginger 50g, scallion10g.

Production process:

1. Slaughter the chicken, pluck its hair, disembowel it, wash it, and cut off its head, wings and feet in gaskin.

2. Then cut the chicken in half, cut the chicken into a long square with a length of 3 cm and a width of 2 cm, and cut the chicken head, wings and feet into 3 cm segments.

3. Put the pot on a high fire, add100g vegetable oil to heat it, then stir-fry the chicken pieces in the hot oil pot. When the chicken becomes hard, add cooking wine, ginger pieces, watercress and pepper.

4. Stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water, add a small amount of salt, soy sauce, sugar and star anise.

5. Cover and simmer until it is 67% mature, and then add chestnut for co-roasting 15 minutes. Add onion segments and monosodium glutamate when taking out the pot, and a small amount of soup is appropriate.

Features: the chicken is crisp and rotten, the chestnut is sweet, seasonal and delicious.

Caiming chestnut roast chicken

Its cuisine is Northeast cuisine.

Raw materials: live female chicken or capon 1 bird, about weight1500 ~ 2000g, vegetable oil (or melted lard)100g, millet100g douban 25g, ginger 50g, scallion10g.

Production process:

1. Slaughter the chicken, pluck its hair, disembowel it, wash it, and cut off its head, wings and feet in gaskin.

2. Then cut the chicken in half, cut the chicken into a long square with a length of 3 cm and a width of 2 cm, and cut the chicken head, wings and feet into 3 cm segments.

3. Put the pot on a high fire, add100g vegetable oil to heat it, then stir-fry the chicken pieces in the hot oil pot. When the chicken becomes hard, add cooking wine, ginger pieces, watercress and pepper.

4. Stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water, add a small amount of salt, soy sauce, sugar and star anise.

5. Cover and simmer until it is 67% mature, and then add chestnut for co-roasting 15 minutes. Add onion segments and monosodium glutamate when taking out the pot, and a small amount of soup is appropriate.

Features: the chicken is crisp and rotten, the chestnut is sweet, seasonal and delicious.

Caiming chestnut roast chicken

Its cuisine is Northeast cuisine.

Raw materials: live female chicken or capon 1 bird, about weight1500 ~ 2000g, vegetable oil (or melted lard)100g, millet100g douban 25g, ginger 50g, scallion10g.

Production process:

1. Slaughter the chicken, pluck its hair, disembowel it, wash it, and cut off its head, wings and feet in gaskin.

2. Then cut the chicken in half, cut the chicken into a long square with a length of 3 cm and a width of 2 cm, and cut the chicken head, wings and feet into 3 cm segments.

3. Put the pot on a high fire, add100g vegetable oil to heat it, then stir-fry the chicken pieces in the hot oil pot. When the chicken becomes hard, add cooking wine, ginger pieces, watercress and pepper.

4. Stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water, add a small amount of salt, soy sauce, sugar and star anise.

5. Cover and simmer until it is 67% mature, and then add chestnut for co-roasting 15 minutes. Add onion segments and monosodium glutamate when taking out the pot, and a small amount of soup is appropriate.

Features: the chicken is crisp and rotten, the chestnut is sweet, seasonal and delicious.

Sliced grass carp in tomato sauce

Its cuisine is Northeast cuisine.

Ingredients: 500g grass fish and 50g tomato sauce. Trace amount of citric acid, Shaoxing wine10g, refined salt 2.5g, sugar 20g, monosodium glutamate 0.5g, fresh soup 50g and cooked vegetable oil 750g.

Production process:

1. Select fresh grass carp slices and cut them into slices with a thickness of 1 cm, mix them with Shao wine and refined salt, and dissolve citric acid with appropriate amount of water.

2. Heat the oil pan to 60%, fry the fish until it turns yellow, and then take it out.

3. Put the wok on medium heat, add 50 grams of cooked vegetable oil and heat it to 30%.

4. Add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid and fresh soup, push them evenly, then add fish fillets and wrap them in tomato juice, and take a pan and serve.

Features: bright red color, tender meat and sweet and sour taste.