Sauce dish, a green vegetable growing on the black soil in Northeast China, is rich in flavor and fragrant. You must eat it with the northeast sauce before you can enjoy it. In the northeast, sauce dish is usually eaten in soybean sauce. Also called big sauce! In the rural areas of Northeast China, almost every family used to have a sauce jar, which made some big sauces every year, basically meeting their own consumption! If you really want to eat this sauce, you have to go to the northeast!
The seemingly simple process actually lasts for half a year. The beans are soaked in December of the lunar calendar, and the sauce is placed in April of the lunar calendar, and it will be ready in May. Every link should not be neglected. Choose oval beans, soak them for 6 ~12 hours until the beans stretch and swell, and soak them for 3 ~ 5 hours until the color becomes dark. Crush it with a blender, and finally put it into a plastic mold (plastic lunch box) and compact it to form a rectangle. Finally, wrap it in newspaper or kraft paper and ferment it in a cool and ventilated place. The way to eat soy sauce in Northeast China is not just dipping vegetables in soy sauce, but hometown people prefer to put soy sauce in cooking.
Sauced eggplant, mashed potatoes, all kinds of marinades … except for cooking, there is not much sauce, and many stews are sauced. The most mother-like sauce tastes like soybean sauce, a field spring. Because the products in different parts of Northeast China are different, there are some characteristic wild vegetables, which can be seen in their producing areas, and it is difficult for people in other places to enjoy them. For example: tender buds, yellow melon incense, water celery, Qu Ma Cai and Ku Ma Cai. Sauce dish, Liaoning and Jilin are also eating, but Heilongjiang eats the most, regardless of spring, summer, autumn and winter, restaurants, homes, different occasions and different seasons, eating sauce dish is not the same.