Radish balls made at home or bought at home are very popular.

Mixed platter of pork liver, pork heart and beef sauce

I bought it in a deli years ago, and on Chinese New Year's Day, I cut a plate full of garlic sauce, so I can eat and drink, specializing in Xiong Haizi, which can be called a "wild dish" in the New Year's Eve. Harbin's friends can also eat the deluxe version with red sausage!

Colorful face lift

Northeast Rapi is a well-known snack in Northeast China, which is loved by Northeast people for its softness, refreshing taste and delicious taste.

Chinese dumpling

It is said that eating jiaozi in Northeast China during the New Year is very particular. It is compulsory to eat vegetarian stuffing for 30 years, and meat stuffing for the first day ... Is this true? Eating celery means being diligent; The meaning of leek stuffing is long-term wealth; The implication of cabbage trap is a hundred treasures ... What stuffing does your family eat?

Jujube mantou

Many people like to steam jujube steamed buns in the New Year, which means that life is booming in the new year, getting up early, and it also means exorcising evil spirits and praying for blessings.

fish

Fish, needless to say, no matter what fish is braised, steamed or not, there must be one in the middle of the table, yes, it is a whole piece! Fish have to leave a head and a tail, which means that there is a head and a tail in a year. Usually, you can't eat it all. You have to leave it until the first day of junior high school. You know the reason. There is more than one year ~

upper part of a leg of pork

There must be a big elbow on the dinner table, which means "walk the word"! The elbow is ready, fat but not greasy. It is super delicious when dipped in garlic sauce and eaten with an empty mouth.

Pig feet, chicken feet

Pig feet and chicken feet must be available. Eating chicken feet means scratching upwards in the new year and rising steadily; Pig's paw means "money-grabbing" rake, eating a pig's paw in the New Year, hoping for a prosperous new year.

Stewed mushrooms with chicken

This dish is definitely made of ingredients! It's that smell! To be delicious, chickens must be stupid chickens that don't feed, and mushrooms are wild hazelnuts in the mountains. That's "positive" when you do this!

Shazhu cuisine

Braised white meat with sauerkraut, stewed big bone sticks with sauerkraut, shredded meat, and blood sausage dipped in garlic sauce are all pig-killing dishes. In the past, pigs were killed in rural areas during the New Year, but they could not be killed when they were young.

Ten home-cooked dishes of Northeast New Year's Eve 2 1. Stir-fried bean sprouts

In the northeast, if you visit relatives a week before the Chinese New Year, you will find that almost every household has a basin covered with white cloth, either on the ground or on the kang. If you ask, you will know that it is sprouting bean sprouts. After only a week, the pot was full of white and fat bean sprouts. When the Chinese New Year is over, it tastes the best whether it is stir-fried or cold.

Ingredients: bean sprouts, chopped green onion, salt, chicken essence, oyster sauce, soy sauce.

Practice:

1, first soak the bean sprouts for 3 minutes and pick up the floating bean shells.

2. Then pick up the bean sprouts and dry them. Cut chopped green onion for later use.

3. Heat the oil in the pot. When the oil is hot, put the bean sprouts into the pot and keep stirring. Stir-fry until 70-80% mature, add salt, chicken essence, oyster sauce and soy sauce, and finally stir-fry for a few times before serving.

4, plate, sprinkle with chopped green onion.

Second, stewed beans with ribs

If you haven't eaten this dish, you haven't eaten Northeast food. Fragrant ribs, garlic-scented beans and a bowl of soft and delicious rice will definitely open your sluggish taste. In Northeast China, this dish is one of the most popular main courses for eating and drinking on holidays and weekdays.

Ingredients: 500 grams of ribs, several beans, onion, ginger, garlic, cooking wine, soy sauce, salt, pepper, pepper and coriander.

Practice:

1, heat the oil in the pot, stir-fry the onion, ginger and garlic to taste, add the spareribs, 1 spoonful of sugar and 1 spoon of soy sauce and stir-fry until the bones at both ends of the spareribs show a little, then pour in hot water, and add the beans until the spareribs are not much.

2. Put 1 spoon of cooking wine, soy sauce, salt, pepper powder and pepper in the pot, simmer for 10 minute, then add some shredded onion and stew again, and add coriander after 30 minutes.

Key: Heat the oil in the pot, stir-fry the onion, ginger and garlic to taste, add the ribs, 1 spoonful of sugar, 1 spoon of soy sauce and stir-fry until the bones at both ends of the ribs are exposed, then pour in hot water, and add the beans until the ribs are a little more.

Third, the chicken stewed mushrooms

The so-called authentic, in the northeast cuisine, often refers to the ingredients. Take the dish of stewed mushrooms with chicken as an example. In Northeast China, chickens refer to domestic chickens that are kept free-range without feed, while mushrooms refer to wild hazelnuts that grow in the mountains. Only when the ingredients meet the above requirements can the dishes taste pure. Therefore, during the Spring Festival, domestic chickens and wild hazelnuts are essential raw materials for the Northeast New Year's Eve dinner.

Ingredients: chicken 750g ~1000g, mushroom 75g, onion, ginger, dried red pepper, aniseed, soy sauce, cooking wine, salt, sugar and edible oil.

Practice:

1. Wash the chickens and chop them into small pieces.

2. Soak the mushrooms in warm water for 30 minutes and wash them for later use.

3. Heat the pot, add a small amount of oil, and after the oil is hot, add the chicken pieces and stir fry. Add appropriate amount of water and stew for about 10 minutes, then pour in mushrooms and stew for 30 to 40 minutes on medium heat.

4. Add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine until the chicken becomes discolored, and stir the color evenly.

5, add the right amount of water to stew for about ten minutes, then pour in the mushrooms and stew for 30 to 40 minutes on medium heat.

6, add soy sauce, sugar, cooking wine, stir-fry the color evenly, add the water soaked in hazelnut mushrooms and boiled water (the chicken is not enough on the water surface) to boil; 7. Cover and simmer on medium heat for about 30 minutes until the chicken is crisp and rotten, and the soup is thickened (check it halfway to prevent the chicken from sticking to the pot). Finally, season with salt and serve. Chicken cooked in slow fire is easier to digest.

Fourth, pork stewed vermicelli

Ingredients: 500g pork with pork skin, 0/00g vermicelli/kloc-,250g Chinese cabbage leaves, coriander, cooking oil, soy sauce, Shaoxing wine, white sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger.

Practice:

1 Peel the pork with fire, scrape it in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, pour it into a colander, and control the oil content.

2. Soak the vermicelli in warm water, wash and soak until soft; Wash cabbage leaves and cut into 8 cm long segments; Then chopped coriander; Zanthoxylum bungeanum, aniseed and cinnamon are put into gauze bags, and the bag mouth is tied tightly for later use.

3. Put pork pieces and vermicelli into the pot, add Shao wine, white sugar soy sauce, onion pieces, ginger pieces and seasoning bags, add soup, boil over high heat, skim the floating foam, turn to low heat and stew until cooked, add Chinese cabbage pieces, add refined salt and monosodium glutamate to adjust the taste, pick out onion pieces, ginger pieces and seasoning bags, sprinkle coriander powder, and serve in a bowl.

Five, stewed beef with radish

Ingredients: beef100g, white radish150g.

Practice:

1, cut the beef into pieces, and cut the white radish into oblique knives for later use.

2. Wash the beef first, blanch it in boiling water, add ginger, cooking wine and water to the pot, and stew.

3. After 1 hour, put the radishes together and stew until the beef is rotten, and add seasonings such as salt.

Six, braised crucian carp

Fish symbolizes auspiciousness and prosperity in the northeast, and the implication of braised crucian carp is that it is more than enough every year. In the northeast, this dish is usually placed in the middle of the table, and it is also the first bite of the head of the family. This dish usually has a surplus, which means a rich year.

Ingredients: a fresh crucian carp; 4 shallots; 4 slices of ginger; 3 cloves of garlic. Pixian bean paste 1 spoon; Soy sauce 1 spoon; 2 tablespoons soy sauce; Cooking wine 1 spoon; A little sugar; A little vinegar.

Practice:

1, prepare the required materials. Wash the crucian carp and draw oblique knives on both sides of the fish.

2. Dry the water on the surface of the crucian carp with a kitchen paper towel, heat the oil in the pot, add the fish, fry until golden brown on both sides, and then add the onion, ginger and garlic to fry until it is fragrant. Add Pixian bean paste and cook until red oil is produced.

3. Add cooking wine and Lee Kum Kee. Add Lee Kum Kee's secret braised juice, and then add a little sugar and vinegar to taste. Sugar is used to freshen up and vinegar is used to remove fishy smell and taste, just a little bit.

4. Pour in the right amount of hot water. After the fire boils, turn to low heat and stew for 20 minutes, and turn over the fish halfway. Stew until the crucian carp is crisp and rotten as shown in step 9, turn to high heat to collect thick soup and sprinkle with chopped green onion.

Seven, catfish stewed eggplant

Ingredients: catfish 1 tail, tender eggplant, onion, shredded ginger, garlic, cooking wine, pepper water, refined salt, monosodium glutamate, chicken soup, coriander segments and cooked lard.

Practice:

1, cut catfish into sections, peel eggplant and tear it into strips by hand.

2. Put a little cooked lard in the spoon, stir-fry the eggplant and pour it out.

3. Put a little base oil in the spoon, add onion and shredded ginger into the wok, add catfish and eggplant after adding soup, then add cooking wine, pepper water and refined salt, boil with high fire to skim the floating foam, simmer with low fire, and add garlic slices and monosodium glutamate when the eggplant is cooked, put it in a soup bowl, and then add coriander.

Eight, braised pork hands

Pig's hand, also known as pig's trotters and pig's feet, means "money-grabbing" rake in northeast folk customs. No matter men, women and children, they always chew a pig's hand on New Year's Day, hoping for a prosperous fortune in the New Year.

Ingredients: pork hand1000g, onion, ginger, cooking wine, monosodium glutamate and marinated soup.

Practice:

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

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

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, soak the soup for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, and start to thicken, then sprinkle with green garlic, pour in bright oil and pour it on the elbow.

Nine, goose liver sauce baked white mushroom

Ingredients: Pleurotus eryngii, foie gras, red pepper.

Practice:

1, clean Pleurotus ostreatus.

2. Control the dried Pleurotus eryngii, and then sprinkle with a layer of raw powder.

3. The fried surface is crisp.

4. Chop the red pepper.

5. Stir-fry the foie gras with a little oil.

6. Add the fried Pleurotus eryngii and stir well, and sprinkle with chopped red pepper.

Ten, northeast Chinese sauerkraut stuffing jiaozi.

Ingredients: sauerkraut 1 tree, pork belly stuffing 1 kg.

Accessories: pepper, salt, mixed stuffing, ginger, onion, 2 grams of sugar, soy sauce, oyster sauce, soybean oil and sesame oil.

Steps:

1. Add eggs, salt and cold water to flour, and it will be more somersault if it is a little harder. The "three lights" standard of dough mixing, that is, face light, hand light and basin light, wakes the dough for half an hour.

2. Add pepper water, salt, soy sauce, oyster sauce, stuffing, sugar, chicken powder, cooked soybean oil, sesame oil, ginger paste and onion paste into the meat stuffing, stir well and marinate for half an hour.

3. Wash and chop the sauerkraut, see if it is soaked to remove the sour taste according to personal hobbies, and then squeeze out the excess water. After the meat stuffing is marinated, add sauerkraut and mix well to make stuffing.

4. After waking up, smash or cut into small squeezers and flatten them into dumpling skins. After wrapping, boil in a boiling water pot, add a spoonful of cold water and repeat for three times. Take it out at last and eat it.