What to eat after coming to our northeast, which has become quite an important issue, although the northeast cuisine is not as well known as the eight major cuisines, but it is unique, more close to the people, in the hearts of the people that is also very important
Today, I will recommend 6 classic Northeast dishes do not always think about fried noodles, tofu brain, the 6 dishes, there are chicken, fish, meat, meat and vegetarian staples, sweet and sour, fragrant, spicy, a full range, each is the essence of the Northeast, solve the problem that you do not know what to order, to not live in the Northeast for decades, you simply can not order such authentic dishes
Chicken and Mushroom Stew
Chicken and mushroom stew, how to stew can be fresh and tasty, the taste does not eat wood at all?
A small chicken, clean up after the knife chopped into large pieces, soak in cool water for 15 minutes, soak the blood, soak well after fishing out of the water control
Put the wild hazel mushrooms in the basin, we add boiling water to soak for about 20 minutes, then prepare the head of material, green onion, ginger and garlic, pepper, star anise, dried chili pepper spare
Start a pot of boiling soybean oil, after the oil is hot, put in the cleaned and controlled water chicken pieces, turn on high heat and stir-fry, stir-fry the water vapor from the chicken pieces, stir-fry the grease from the chicken pieces, then put in all the ingredients and continue to stir-fry, cook the right amount of high white wine, spray white wine than cooking wine to remove the fishy effect, cook the white wine, then put in the right amount of soy soy sauce, then a little oyster sauce, to a little bit of old soy. color, open the fire stir-fry, stir-fry the chicken pieces evenly, stir-fry to the top color, then add a little soaked hazel mushroom soup, especially the taste, then add the right amount of boiling water, add a spoonful of salt a little more, so there is a taste, and then a little pepper, to a little sugar to refresh, down into the cleaned hazel mushrooms, cover the pot, open the slow stew over low heat for about 30 minutes
Do this dish to remember the two key points, the chicken cleaned, chopped up after not blanching, direct generation, which can increase the aroma of chicken, stewing, do not add cold water, direct heating water, so that the stewed chicken pieces tender not Chai, chicken pieces stewed, we then put the vermicelli soaked in advance, and then stew him 15 minutes on the pot.
So a delicious plate of chicken and mushroom stew is ready, try it if you like!
Vermicelli with pickled vegetables and pancetta
Do a northeast home cooking, sauerkraut vermicelli five-flower meat without eating, look are fragrant, the old people's favorite
Pork, clean, cut into small pieces, cool water into the pot, add onion, ginger, star anise and pepper, then put half a spoon of wine to fishy
Cover the pot, turn on the pot to a low heat first stew 30 minutes, this time, the sauerkraut cut, sauerkraut help cheat a knife, so cut into the shredded relatively fine. Sauerkraut cut, wash with water twice, do not like to eat too sour can be more cast wash a few times.
After the water is clenched dry, another pot of oil, put in the clenched dry water sauerkraut, stir-fry with high heat, stir-fry part of the water, water evaporated after ah, he can better absorb the flavor of the soup, stewed sauerkraut more fragrant and more flavorful, which is very critical
Now the meat has been cooked for half an hour, put the stir-fried sauerkraut inside the meat, cover the pot, and then stew for about 20 minutes, the time is up, the large piece of pancetta will be pulled out, sauerkraut continues to be placed in the pot will cover the meat, pulled out the meat cut into thin slices, after cutting, put into the sauerkraut pot
Add salt, chicken and pepper to taste, turn on the heat and stew until five minutes, add the vermicelli, and then stew for about 15 minutes can be removed from the pot, well sauerkraut vermicelli stew is ready, like to try it!
Meat section of the chicken or tenderloin cut into one centimeter square small dice, must be soaked in water for a while, and then cut some ingredients, soaked meat clenched clean water, add a little salt, a little wine, mix evenly, marinate for about five minutes, add two tablespoons of potato starch, the right amount of water, a little soy sauce, mix evenly, grasp.
Heat oil in a pot, burn to 60% heat, put the meat sections one by one, in two go deep-fried, all fried until set, fish out, the
Turn on high heat, wait for the oil temperature to rise again, fry in a pan until 20 seconds, to reach the outside of the scorched inside, add the ingredients pepper sections, fish out and set aside
Pour out and control the oil, start a pot of boiling oil, chopped onion, garlic slices burnt, into the soy sauce, oyster sauce, about two spoons of water, salt, chicken essence, thirteen spices, soy sauce seasoning, drizzle some water starch, hook thin gravy, add all the ingredients, from the side of the pot less put some vinegar, quickly stir-fry evenly, well out of the pot to plate, a plate of charred buttery meat section is ready, like to try it!
Prepare the ingredients, 4 eggplant, first peel the eggplant and change the knife, cut into hobnail pieces, and then cut some green and red pepper pieces to match a color.
Wash the cut eggplant twice with water, control the water, grab a handful of corn starch and mix well with your hands, so that each eggplant is evenly wrapped with a layer of corn starch.
Heat oil in a pot, raise the oil temperature to 60% heat, put in the eggplant wrapped in flour, just do not move first, there is a process of shaping, after frying shaping, then stirred with a spoon, the eggplant will be fried crispy, take out and set aside.
When smashing this eggplant ground, the oil temperature must be a little higher, so that it is not easy to get oil, and after making crispy, but also delicious!
pan left the bottom of the oil, add garlic, stir fry aroma over low heat, stir fry after a bag of red hot sauce, other seasonings what do not need to put, open low heat the red hot sauce stir fry, add two spoons of water, water boiling after dripping into a layer of water starch gravy, high heat will be simmering sauce thickened, put into the fried eggplant, add green and red bell pepper, with a color, open high heat stir fry evenly on the pot, well braised eggplant is done like try it!
Vegetable wrapped rice
Bowl with chopped green onion, cilantro segments, wild cabbage Brahmi cleaned and set aside
Potatoes steamed on the pot, mash the steamed potatoes, then add a little fried peanut rice, steamed rice
Heat oil in a wok, pour in the egg mixture, scramble with chopsticks, add diced green pepper and two spoons of soy sauce, stir fry to get the sauce flavor and you are ready to go.
Egg sauce into a bowl, mix evenly with your hands, and then take some on the cabbage leaves, or lettuce leaves can also be done, vegetable rice is ready like to try it, especially simple it
Prepare the ingredients, choose carp, about two pounds of fish, clean, both sides of the fish will be changed on a word-shaped knife, knife reshaping, the knife is not easy over the mountain, the fish is not easy to break.
Heat oil in a pot, add a pinch of salt, then add the fish to the pot and fry slowly over low heat until golden brown on both sides, then set aside.
Heat oil again in a pot, put a large piece of onion, ginger and garlic to stir fry the fragrance, put an star anise, a little chili pepper, a spoonful of Pixian bean paste, stir fry the red oil with low heat, stir fry the aroma of the ingredients, cook a little cooking wine, a dash of vinegar, then put the fish into the pot, be sure to add boiling water, not over the fish, season with a little salt, add a little sugar, then half a spoon of soy sauce, a little dark soy sauce for color, use a spoon to stir this seasoning thoroughly until melted, cover the pot, stew slowly for 15 minutes on low heat.
The point is to fry fish, must be hot pan of cool oil, add some salt, the fish skin is not easy to break, not easy to stain the pan, stewing, must be a small slow stew, so that the stewed fish, more tender, more flavorful
15 minutes later, the fish out, the leftover pot of soup to collect the juice, drizzle a thin owe, with a spoon ah this soup to the fish on a tease, more tasty, and finally put some cilantro, well braised fish is ready, like to try it!