There are "red braised bear paws", "flying dragon soup", "three fresh deer antler soup", "delicious nose", "white pine salmon", "white braised hericium", "assorted toads" There are hundreds of kinds including oil, pot-roasted meat, chicken stewed with mushrooms, stewed four whites, fried popsicles, etc. Ingredients:
Two squid (cuttlefish), 1/8 tsp salt, 1 tsp rice wine, 2 chives, 15 grams of shredded ginger, 120 grams of fine sweet potato powder, 500 grams of vegetable oil
Five-flavor seasoning:
5 tsp of tomato sauce, 1 tbsp of light soy sauce, Chaotian 2 red peppers (cut into rings), 1 and 1/2 tablespoons of sugar, 1 and 1/2 tablespoons of chopped green onion, 1 and 1/2 tablespoons of minced garlic, 1 tablespoon of sesame oil , 1 tablespoon chopped coriander, 4 tablespoons cold boiled water
Preparation method:
1. When buying flower branches, buy fresh or chilled ones, do not buy frozen ones. The smell is very strong.
2. Tear off the black film on the surface of the flower branches, cut the roots and body of the head, and cut off the eyes.
3. Cut the body of the flower branch in half, cut the flower knife at 45 degrees horizontally inside, and then cut the flower knife at 45 degrees, leaving the bottom uncut.
4. Cut the fish into pieces. Cut the roots into small pieces.
5. Put the shredded ginger, scallions, salt and rice wine in a bowl, knead evenly with your hands, and let marinate for 10 minutes.
6. Spread fine sweet potato powder on the plate and coat the surface of the flower branches with a thin layer of sweet potato powder.
7. Heat oil in the pot to 160 degrees and fry the flower branches. When the surface is golden brown, stir it occasionally with long chopsticks. When the surface is a little firm, remove and drain on oil-absorbing paper for 2 minutes, then place on a plate and serve.
8. Mix the five-flavor sauce evenly in a bowl to make a dipping sauce. Northeastern Cuisine Recipes
Other Ingredients
Preparation Chilled
Flavour. Sour flavor
Cold dish
Ingredients: 250 grams of rhubarb silkworm chrysalis, 100 grams of fresh yam, 500 grams of brine juice
Seasoning: 25 grams each of salt and MSG. grams, 100 grams of onion and ginger, 10 grams of tangerine peel, 10 grams of star anise, 5 grams of bay leaves, 15 grams of angelica, 15 grams of cardamom, 15 grams of rice wine, 0.5 grams of vinegar essence
Preparation:
1. Wash the silkworm pupae and blanch them in boiling water for 5 minutes until they are raw. Put them in the prepared marinade and bring to a boil over high heat. Simmer over low heat for 10 minutes. Soak for 4 hours and set aside. Put them in the refrigerator to cool down.
2. Peel the yam and cut it into 2 cm strips. Soak in white water and vinegar for 2 minutes. Take it out, rinse it, then put it into the iced silkworm chrysalis and soak it together for 10 minutes. Serve it on a plate with juice. Yes.
Features: bright color, clear marinade, rich nutrition, rich flavor and tender texture.
Operation key: wash the yam with vinegar to make the silkworm chrysalis fresh and tender. /p>
Attachment: How to make clear brine: 250 grams of Huadiao wine, 100 grams of rock sugar, 200 grams of rose water, 7500 grams of mineral water, 30 grams of star anise, 30 grams of cinnamon, 10 grams of Sichuan peppercorns, 20 grams of white pepper, grass 10 grams of fruit, 10 grams of Angelica dahurica, 10 grams of galangal, 100 grams of carrots, 100 grams of coriander, 250 grams of white soy sauce, 150 grams each of onion and ginger, and 200 grams of salt. Bring to a boil over high heat, then simmer over low heat for 4 hours. Pork is the main ingredient in Northeastern cuisine recipes
Stew method
Sour flavor
Hot dishes
Ingredients: cavity bones
Ingredients: ginger, salt
Dipping ingredients: minced garlic, soy sauce, chili oil, fermented bean curd, chive flowers, chopped coriander
1. Make a pot of boiling water and add the bone Scald for one minute to drive out the blood, then wash clean.
2. Add water to the pot, add the bone bones, and two slices of ginger. After boiling over medium heat, turn down the heat slightly, but keep it boiling for 15 minutes, so that the soup will be whiter. Then turn to soup and simmer over low heat for about an hour to an hour and a half.
3. Put sauerkraut.
4. Put the sauerkraut into the pork ribs and simmer for 40 minutes.
5. Sprinkle some salt into the soup to make the soup just right.
6. Mix the minced garlic, soy sauce, chili oil, fermented bean curd, chive flowers, and chopped coriander together in a certain proportion.
The main ingredient of Northeastern cuisine recipes is chicken
How to cook and stew
Taste salty and fresh
Hot dishes
1. Northeast Hazel Mushrooms Soak in water until soft, remove the roots, clean, soak the vermicelli in water until soft and set aside;
2. Cut the whole chicken into large pieces and blanch them; 3. After the oil is hot in the pot, add onions, ginger, pepper, Stir-fry the aniseed ingredients until fragrant, add the chicken and stir-fry evenly;
4. Pour in some cooking wine and dark soy sauce to color, add salt to taste, and pour hot water to cover the chicken;
5. Add hazelnut mushrooms and simmer for 20 minutes. Add soaked vermicelli and continue simmering for another five or six minutes.
Another: In the Northeast, green onions are an important auxiliary ingredient. Ingredients
100 grams of eggplant, 1/2 red pepper, 3 green peppers, 150 grams of potatoes, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch
Seasoning:
500g cooking oil (30g actual consumption), 1 tsp refined salt, 1/2 tsp sugar, 1/2 tsp MSG
Method
1 ． Peel the potatoes first, then wash the potatoes, eggplants and peppers, and cut them into hob pieces of the same size. Put the starch in a bowl and add an appropriate amount of water and mix thoroughly.
2. Ginger cut foam,
3. Chop the garlic into fine pieces,
4. Put oil in the pot, heat it up, fry the eggplant and potatoes until golden brown, then remove and drain the oil,
5. Leave a little base oil in the pot, add chili and minced ginger, stir-fry, then pour eggplant, potatoes and other seasonings into the pot, add minced garlic before serving, pour in starch, thicken and serve.
Features
The three delicacies are salty and delicious, suitable for all ages.
Chef's Tip:
Potatoes and eggplants can be put into the oil pan at the same time for frying (some eggplants are older and can be fried in oil first). Ingredients: Northeastern pulled skin, carrots, cucumbers, black fungus, shredded tofu
Method
1. Cook the pulled skin, soak in cold water and set aside.
2. Wash and shred carrots and cucumbers. Soak the black fungus, cook and cut into shreds.
3. Mix the shredded pork, ham or mustard together.