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Sauerkraut, white meat and blood sausage
Manchu traditional food was also a sacrifice in the old days. Sauerkraut, white meat and blood sausage, the three musketeers in northeast home cooking, are invincible combinations.
Ingredients: sauerkraut, pig blood, pork belly, refined salt, chicken essence, onion, ginger, pepper and vermicelli.
Production method: ① Cut the pork loin or pork belly with thin skin and tender meat into blocks, put it in a clear water pot, add onion, ginger, aniseed, pepper, salt, etc. After cooking, cut it into thin slices. Its meat is white and tender, so it is commonly called white meat. (2) Take a proper amount of fresh pig blood, add seasoning, mix well with fresh soup, crush the blood cake by hand and pour it into the washed pig intestines, and cook it until it is tender and moderate, that is, it becomes a blood sausage. After taking out the pot, remove the ropes at both ends and cut into money pieces with a thickness of about 6 to 9 mm. When eating cold food, add white meat and blood sausage slices with garlic paste, chives and Chili oil. When eating hot, stir-fry sauerkraut in a spoon, add soup stock, pork belly, blood sausage, vermicelli and seasoning, and stew for 15 minutes.
Stewed mushrooms with chicken
A veritable delicacy. A few northeastern cuisines can develop into one of the home-cooked dishes comparable to other high-grade cuisines. One of the pronouns of Northeast cuisine.
Raw materials: 750g to1000g of broilers, and appropriate amounts of dried mushrooms, onions, ginger, dried red peppers, aniseed, soy sauce, cooking wine, salt and sugar.
Production method: ① Wash the chicks and chop them into small pieces. ② Soak the dried mushrooms in warm water for 30 minutes, and wash them for later use. (3) Heat the oil in the wok with high fire, add the young chicken pieces and stir-fry until the chicken turns white, and add the onion, ginger, fragrant leaves, aniseed and dried red pepper to stir-fry for fragrance. (4) Stir in cooking wine, sugar, chicken essence, soy sauce and salt in turn, stir well, and then add boiling water that can not pass all solid foods. ⑤ Boil the soup to medium heat, stew for 10 minute, add dried mushrooms and stew for another 50 minutes, and the soup will be concentrated.
Note: generally available types of dried mushrooms are frozen mushrooms, needle mushrooms and so on.
Stewed sparerib with dried beans
Home cooking suitable for all seasons. The method is simple, and a variety of other ingredients can be added, such as potatoes, eggplant and vermicelli.
Ingredients: pork ribs, northeast beans.
How to make it: first cut onion, ginger and garlic, a little. Add oil to the pan, stir-fry onion, ginger and garlic, and taste. Add a spoonful of sugar, a spoonful of soy sauce and stir-fry the backbone. When the ribs are seven ripe, add boiling water and beans. Another spoonful of cooking wine, a spoonful of soy sauce, and a little pepper powder and pepper. Bring the fire to a boil, simmer 10 minute, add some shredded onion and stew. Stew until the beans completely absorb the meat flavor of the ribs, and then take out the pot.
Stewed bean curd with potherb mustard
High-quality soybeans in the northeast create a tender tofu in the northeast. Eating with potherb mustard, it can be fried and stewed, with white and green alternating, one soft and one hard, and the entrance is moderate in Zhang Chi.
Ingredients: tofu, pickled potherb mustard, chicken essence, onion and ginger.
Production method: ① Cut tofu into pieces. (2) set the pot on fire, heat the oil to 70%, add the mustard seeds, stir fry for a few minutes, add water, bring to a boil, add the bean curd, add chicken essence, onion and ginger, and after the fire is boiled, change it to medium heat for about 15 minutes. Because potherb mustard has been salted in advance, it can be added without salt or with a small amount of salt.
Stewed persimmon with beef brisket
Beef brisket is usually paired with radish, and it is a strange combination with tomato, but it is beautiful in color and slightly sweet in taste, mainly for drinking soup.
Ingredients: sirloin, tomato, carrot, yellow wine, refined salt, chicken essence, onion and ginger.
Production method: ① After the beef brisket is scalded with boiling water, add water, yellow wine and ginger, and cook in a pressure cooker 15 to 2 1 min. ② Stir-fry tomatoes and carrots with oil. ③ Put the sirloin, fried tomatoes and carrots in a pressure cooker and cook them together for 15 minutes.