the method of braising the elbow introduces the cuisine and its function in detail: Northeast cuisine

Braised elbow material: main ingredient: elbow 1g.

Accessories: 2g peanut oil (actual consumption is 75g), 5g soy sauce, 75g cooking wine, 1.5g salt, a little onion, ginger, five spices, 15g starch, 1g sugar, a proper amount of soup and a little green garlic. Braised elbow features: golden red, soft, rotten and delicious. Elbow fragrance wafts and tastes delicious and refreshing. Teach you how to cook braised elbows, how to cook braised elbows is delicious. 1. Choose fresh elbows with thin skin and small pores, remove bones and trim them 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, fry the elbow out, put it in a bowl, add onion and ginger, pour 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. The way to make tomato soup is to introduce the cuisines and functions in detail: delicious porridge soup of Northeast cuisine

Making materials of tomato soup: main ingredients: flour, tomatoes, eggs and cabbage leaves teach you how to make tomato soup, and how to make tomato soup is delicious: 1. Turn on 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. When the flour touches the water, it will form a ball, and patiently mix the flour into a pimple with chopsticks. Set aside after mixing, and don't add water in a hurry. When it is determined that the bowl is dry flour except the mixed pimples, 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 the juice is extracted, add the mixed dough bumps and 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. Introduce the cuisine and function in detail: northeast dish

Sauerkraut white meat production materials: main ingredients: Sauerkraut, pork belly

auxiliary materials: vermicelli, dried rice, dried Chili

seasoning: salt, chicken essence, cooking wine, chicken essence, pepper, sesame oil, onion and ginger teach you how to make Sauerkraut white meat, and how to make it delicious. 2. Stir-fry onion, ginger, dried seaweed 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 function in detail: the home-cooked menu of Northeast cuisine. Private cuisine

Technology: the ingredients of stewed chicken with potatoes: main ingredients: chicken, potatoes

Seasonings: salt, cooking wine, soy sauce, onion, oil, dried Chili and ginger teach you how to cook stewed chicken with potatoes, and how to make stewed chicken with potatoes is delicious. 1) Cut chicken into pieces, use salt and ingredients. Mix shallots and marinate for 15min. 2) Peel potatoes and cut them into 1cm square pieces. 3) Heat oil in a pot, add onion and ginger, stir-fry chicken pieces until the chicken pieces change color and most of the water disappears. Add soy sauce and stir-fry potato pieces for 2min. 4) Add water flush with the materials, add salt, bring to a boil, simmer for 2min on low heat, and turn to medium heat to add some dried peppers to dry the soup. The cooking style and effect of catfish stewed eggplant are introduced in detail: northeast dish

Production materials of catfish stewed eggplant: main ingredients: two catfish, 1,5g (tips for buying fish: those with black color are farmed, those with yellowish belly are wild} Kill and wash, and 2,g of purple eggplant (can be added or subtracted according to the number of people). 5g of onion, 5g of garlic cloves (pats), 3g of shredded ginger, 1g of pepper powder, 2g of soy sauce, 1g of cooking wine, 1g of salt, 1g of monosodium glutamate, 15g of sugar, 1g of soybean oil and 5g of soybean sauce (there is Xu Shi miso now, so you must use it, otherwise it will taste bad). Teach you how to cook catfish stewed eggplant. How to cook catfish stewed eggplant is delicious. 1. Heat the pot, add oil, add onion, garlic cloves (shredded ginger), stir-fry and add soy sauce, soybean sauce, pepper powder and sugar. Add water after frying, add eggplant and catfish. (the amount of water is better than eggplant. 2. Bring the fire to a boil, simmer for 4 minutes on low heat to collect juice, and put monosodium glutamate out of the pot and put it on the plate. The practice of Guandong cooking introduces the cuisine and its function in detail: Northeast cuisine

The production materials of Guandong cooking: Ingredients: 5 grams of Sansi Pill, 1 white radish, 3 grams of plain black wheel, and a little parsley. Appropriate amount of salt and flavor, a little pepper. Teach you how to cook Guandong, and how to cook Guandong is delicious. A. Peel the white radish and cut it into pieces, cut the parsley into powder, and wash it with plain black wheel and three silk pills for later use. B, put the right amount of water in the pot and boil it, then add the white radish to cook. C, adding the plain black wheel, the three-silk pill, the salt and the miso, boiling, and sprinkling pepper and parsley powder. Tip: When the white radish is translucent, you can add the plain black wheel and Sansi Pill to cook together. The way of making fish head cake introduces the cuisine and its effect in detail: northeast dish

The material of making fish head cake: main ingredients: silver carp head (one), pork belly (2~3 liang), and the ingredients of fried oil and salt cake: shallot, dried pepper, onion, ginger, garlic, soy sauce, tomato sauce, salt, monosodium glutamate, soy sauce. Cut the pork belly into long slices and put it on a plate for later use. The fried oil and salt cake is cut into diamonds of almost the same size and placed in another plate. Cut 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 6%, put the silver carp head into the wok, fry until the fish head is golden yellow and cooked thoroughly, remove the oil with a hedge and put it on a plate for later use. Step 3: Refuel the oil in the wok, put the sliced pork belly into it, then add the chopped onion, ginger, garlic, pepper, etc. into the wok and stir-fry together. Then add soy sauce, tomato sauce, etc. and stir-fry for two times, pour a proper amount of soup stock into the pot, put the fried fish head in, add seasonings such as salt and monosodium glutamate, boil the pot with high fire, then simmer for about 2 minutes on low fire, take out the pot and put it on the plate. 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, and it 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 put into a shape to enrich the color of the dish. 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 it is soft and delicious after dipping in soup. Origin of dishes: It is a very simple way to eat pasta dipped in soup in Northeast China, and this dish is also a specialty of farmers in Northeast China. The way to sauce the chicken neck introduces the cuisine and its function in detail: the home-cooked menu of Northeast cuisine, private dish, marinated pickles

Technology: the making material of the chicken neck with sauce: 2 grams of clean chicken neck

Seasoning: 2 grams of red bittern, 25 grams of onion, 15 grams of ginger slices, and appropriate amount of sesame oil. One spice bag (containing pepper, star anise, cinnamon, kaempferia kaempferia, nutmeg, zizhi, tangerine peel, clove, tsaoko and magnolia flower). Teach you how to make a sauce chicken neck, and how to make a sauce chicken neck is delicious. 1. Soak the chicken neck in warm water, scrape it clean, then put it in a boiling water pot, scald it thoroughly, remove it and drain it. 2. Put a proper amount of clear water into the pot, add red old bittern, spice bag, onion and ginger, bring to a boil, add the cooked chicken neck, bring it to a boil, and turn to a small fire sauce until the chicken neck is crisp and rotten. Brush with sesame oil after taking it out, and chop it into small pieces and put it on a plate when eating. The practice of seafood dough soup introduces the cuisine and its function in detail: Northeast cuisine delicious porridge soup

The ingredients of seafood dough soup: ingredients: onion ginger, three prawns, some dried seaweed, dried shrimps, ham, flour and eggs; Teach you how to make seafood dough soup, how to make seafood dough soup is delicious. 1. Chop onion and ginger, peel prawns and leave only shrimps, and dice shrimps, dried shrimps and ham for later use. 2. Pour a little peanut oil into the pot, which must be a little. This soup should be delicious, and it will destroy the umami flavor if there is too much oil. Stir-fry onion and ginger until the water is boiled. 3. Put a proper amount of flour into the bowl and beat it in. Know that the noodles are mushy. 4. After the water boils, 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 diced shrimp, dried shrimps and ham. 6. Beat in two eggs, stir well, add a little salt and serve!

the way to sauce kohlrabi is to introduce the cuisine and its function in detail: the private dish of Northeast China, the recipe of strengthening the spleen and appetizing with pickled vegetables

Taste: Five-spice technology: the making material of kohlrabi sauce: main ingredient: cabbage 25g

Accessories: beef (fat and thin) 1g

Seasoning: soy sauce 2g, pepper 1g and star anise 1g. 2 grams of white sugar teaches you how to make kohlrabi, and how to make kohlrabi delicious. 1. Wash kohlrabi (cabbage), remove the residual roots, tear it one by one, and marinate it with salt for 2 hours.

2. after the kohlrabi is marinated and softened, wash it twice with clear water, control the moisture and put it in the jar.

3. Put soy sauce and beef in the pot, add sugar, vinegar, pepper, aniseed, cinnamon, etc. while cooking. After the beef is boiled, take it out and cut it into pieces four centimeters wide and spread it on the kohlrabi.

4. Add 5g of water to the boiled soup, continue to boil for 5 minutes, then let it cool, pour it into a jar filled with kohlrabi, and press it with a heavy object until it is marinated.

5. You can take it out and eat it after five days. The method of steaming abalone fish introduces the cuisine and its efficacy in detail: northeast dish liver nourishing recipe nourishing yin recipe nocturnal enuresis recipe improving eyesight recipe

taste: this flavor is salty and fresh; steaming steamed abalone production material: main ingredients: abalone 2g

seasoning: salt 5g, cooking wine 1g, shallots 1g, monosodium glutamate 2g, ginger 3g, vinegar 2g, pepper 5g, soy sauce. Teach you how to make steamed abalone and how to make steamed abalone 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 half of the ginger into powder and slice the other half;

3. Put abalone on a plate, add 1 ml of cooking wine, monosodium glutamate, soup, onion strips, ginger slices, pepper and salt, and steam in a drawer;

4. Steam for about 1 minutes, take out, and pick out the onion, ginger and pepper;

5. Add vinegar, soy sauce, Jiang Mo and sesame oil into the bowl to make ginger juice;

6. When eating, serve ginger juice with abalone and dip it in ginger juice. The way to stir-fry meat is to introduce the cuisine and its effect in detail: northeast cuisine youth recipe nourishing yin recipe anemia recipe

taste: sour and sweet technology: making material of stir-fry meat: main ingredient: pork (thin) 3g

auxiliary material: coriander 1g

seasoning: vegetable oil 6g, soy sauce 1g, vinegar 2g, white sugar 2g, green onion 5g, ginger. Teach you how to cook pot-fried meat, how to make pot-fried meat delicious. 1. Wash the meat and cut it into .5 cm thick slices, add starch paste and shred it evenly. Slice garlic and cut coriander. Mix with soy sauce, vinegar, sugar and water soaked in pepper to make a flavor juice. 2. Heat the oil in the pot to 8% heat, fry the meat piece by piece until golden brown, and remove the oil. 3. Leave a small amount of oil in the pot, fry with onion, ginger and garlic, add the meat slices, pour in the sauce and turn it over, then sprinkle with coriander. Tips for making pot-fried meat: because of the frying process, about 1 grams of soybean oil should be prepared.