This issue: Dragon Boat Festival family dinner, share 10 northeast men's "hard-core" wine dishes, meat and vegetables, wine delicacies
Dragon Boat Festival is coming, holiday break, leisure time, family reunion, old friends, always drink a little wine, with some food, good wine with good food, life can be tasty.
So, the Dragon Boat Festival family feast, the Northeasterners have what drink dishes on the table? There are different dishes all year round, suitable for summer drinking dishes, generally more cold dishes, eating refreshing, non-greasy dishes, share 10 northeast men's "hard core" drinking dishes, there are meat and vegetarian, drinking and appetizing, summer drinking delicacies.
Here's a look at the northeast men's summer drinking 10 essential dishes, you have eaten several? Do you like to eat such dishes?
Ingredients needed: half a catty of pork (cooked), 2 cucumbers, 1 cilantro, half a bowl of fried peanuts, 5-6 chillies, salt, 2-3 tablespoons of soy sauce, half a tablespoon of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of dried chillies, a little monosodium glutamate.
Steps to do.
1. The pork head used is cooked, brined, and sliced into pieces.
2. Wash the cucumber, put the cucumber on a chopping board, use the back of a knife to crack the cucumber, use a knife to cut a knife in the middle of the cucumber, and then cut the cucumber into sections with a diagonal knife.
3. Cut the cilantro into small pieces, chop the garlic into minced pieces, and cut the chili pepper rings from the millet chili.
4. Put millet chili and dried chili pepper in a bowl, add oil to the pot and heat it up, pour hot oil into the bowl with millet chili and dried chili pepper and fry the chili pepper to get the fragrance.
5. Add a little more salt, sugar, rice vinegar, soy sauce and monosodium glutamate to the chili bowl, stir well, and mix into the seasoning sauce.
6. Put the sliced pork head and patted cucumber together in a basin, then add the cilantro, minced garlic, and drizzle in the seasoning sauce.
7. Mix evenly with chopsticks, and finally, add fried peanuts, mix well, serve on a plate, a colorful and flavorful dishes, pork pat cucumber on the mix.
【dipping sauce vegetables】Required materials: cabbage, water radish, small onion, stinky vegetables, cucumber, dried tofu, eggs, bean paste
Steps to do.
1. the greens of the first old leaves to choose away, put some salt in the water, put the greens in the water to soak for a while, and then cast clean, especially the root to pay special attention to clean.
2. the washed ingredients, arranged on a plate, cucumbers cut into strips, small onions cut into segments, longer vegetables can also be cut into two segments
3. now we have to do dipping sauce for vegetables, sauce with bean paste, that is, soybean paste, or use the farmers themselves to make the northeastern soy sauce big sauce, I use the fragrant its sauce, saving, is also a kind of soybean paste, is cooked sauce, directly with vegetables dipping can be eaten, knock the eggs into the bowl, stirring evenly, put the dried tofu in boiling water, can make the dried tofu soft, good taste, not hard, and then cut into about ten centimeters cubes, use to roll vegetables for dipping sauce.
4. Heat the oil in the pot, pour in the egg mixture, spread it out, wait for the egg mixture to solidify slightly, stir it into small pieces with chopsticks, put in the chopped onion, and bean paste, add a little water, boil, let the taste of eggs and sauce blend together, stir from time to time with a spatula to prevent the sauce paste the bottom of the pot, to evaporate the water, the sauce becomes thick, the egg sauce is ready, serve the egg sauce, and vegetables together on the table can be, with vegetables directly dipped Eat the sauce directly with vegetables, or use dried tofu to roll the vegetables and sauce together.
Ingredients needed: 1 catty of pickled jellyfish head, 1 cabbage heart, 1 carrot, salt, 1 green onion, 3-4 cloves of garlic, 2 tablespoons of seafood soy sauce, 3 tablespoons of aged vinegar, 1 tablespoon of sugar, ½ tablespoon of cooking wine
Steps to do.
1. Clean the jellyfish head and soak it in water for a few hours to remove some of the saltiness, peel off the leaves of the cabbage heart, cast and wash it, and drain the water for use.
2. Using a knife along the jellyfish flap, slice the jellyfish head into pieces and place them in water for another 1-2 hours, changing the water 1-2 times during this time to remove the salty taste.
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4. fish out the stings and put them in cold water to cast them cool, so that they cool down quickly, fish them out and drain the water for use.
5. Cut cabbage into shreds and carrots into shreds and put them in the basin.
6. Shred the scallions, mince the garlic, and cut the chili peppers into rings.
7. Add salt, sugar, aged vinegar, seafood soy sauce, minced garlic, white sugar and toss well with chopsticks in the basin.
8. Add the stings and toss with chopsticks to mix evenly, serve on a plate and sprinkle with chili rings.
Ingredients needed: 1 cucumber, 2 sheets of dried tofu, half a carrot, half a catty of spinach, 1 handful of vermicelli, 2 sprigs of parsley, 100g lean pork, oil and salt to taste, 3 cloves of garlic, 3 tablespoons of sesame sauce, 1 tablespoon of sesame oil, 1 tablespoon of chili oil, 2 tablespoons of sugar, 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, ½ tablespoon of soy sauce, ½ tablespoon of cooking wine.
Steps to do.
1. Prepare the required ingredients, wash the cucumber, peel and wash the carrots, remove the old leaves from the spinach and wash them, the best choice of vermicelli is to use mung bean flour or potato flour to make vermicelli.
2. Put the fans in a basin, pour boiling water, soften the fans, and then soak in warm water for about ten minutes, the fans are soaked, do not use hot water has been soaked, that is easy to soak the fans broken. After the vermicelli is soaked, use scissors to cut long sections.
3. cut the cucumber into shreds, carrots cut into thin shreds, carrot shreds to cut some fine, silk cut thick, eating taste hard, the pig 4. meat cut into shreds, garlic cut into minced, cilantro cut small sections, cucumber shreds and carrot shreds turned around and placed in the plate.
The following to mix the cold dish sauce, buy the sesame sauce is very thick, eat to the mouth will be very greasy, usually water or sesame oil to dilute the sesame sauce, this process is called slack sesame sauce. There are also some skills to creek sesame sauce, creek bad sesame sauce will be completely loose, the taste is also bad. Put the sesame sauce in a bowl, stir the sesame sauce in one direction with chopsticks, the sesame sauce will become very sticky and form a ball, then drizzle warm water in stages, let the sesame sauce and sesame oil fully mixed until the sesame sauce stirred to a thick state like yogurt is ready, take another bowl, add soy sauce, sugar, salt, rice vinegar, sesame oil, chili oil and stir well.
6. Add water to the pot and bring to a boil, then blanch the dried tofu, boil and cook for 1-2 minutes, drain the dried tofu, then cut the dried tofu into shreds for use.
7. reboil the water in the pot and blanch the spinach, blanch the spinach until the color turns dark green, take the spinach out and put it in cold water to cast cool, then take the spinach out and clutch the water away with your hands, cut the spinach into inch sections for use. Spinach is easily cooked, don't over blanch it, put it in cold water to cool down after blanching so that the spinach color doesn't turn yellow and keep the spinach bright green and crisp.
8. Place the dried tofu, spinach, and cilantro in a circle around the plate, put the vermicelli in the middle, and sprinkle with minced garlic. This looks more beautiful, if you do not care about the appearance, all together in the pot can also be.
9. Heat 2 tablespoons of oil in a wok, stir-fry the shredded meat, stir-fry the meat until the color turns white, drizzle in the cooking wine and soy sauce, stir-fry the shredded meat for color, serve the shredded meat, so that the meat bubble is fried. Pour the stir-fried minced meat over the vermicelli, drizzle in the seasoned sesame sauce and seasoning sauce, and toss it when eating. This is a plate of color and flavor of the Northeast home-style cold dishes are ready.
Ingredients needed: 1 box of lactone tofu, 3 eggs, 1 cilantro, 2 green onions, 2-3 chili peppers, oil and salt, 3 cloves of garlic, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, a little sugar.
Steps to do.
1. Prepare the required ingredients, wash the small onion and cilantro.
2. Pour out the box of lactone tofu and leave it in the tray for a while, lactone tofu contains more water, control out the water in the tofu, otherwise the pouring sauce will be diluted and the taste will be light, then cut the tofu into two pieces, then cut the tofu diagonally into triangular pieces, take one side of the tray and yard the tofu diagonally in the tray.
3. Peel off the egg shells, then cut each egg into 4 pieces, chop the small onion into scallions, chop the cilantro into small pieces, chop the garlic into minced pieces, and cut the chili pepper into rings.
4. Take a bowl, add minced garlic, cilantro, soy sauce, balsamic vinegar, sesame oil, a little salt and sugar, stir well and mix to make a sauce.
5. Place the cut up skinned eggs on top of the tofu.
6. Drizzle in the seasoned sauce, put the chopped green onion on the egg in the middle of the plate, and finally put the chili on top.
7. Heat the oil in a wok until it smokes, then drizzle the hot oil over the chili and green onions to bring out the aroma. A plate of fresh and crisp skin egg tofu is ready.
Ingredients needed: 2 pork bones with meat, 4-5 cloves of garlic, 3-4 tablespoons of soy sauce, 1 green onion, 1 piece of ginger, 10 peppercorns, 2 Chinese herbs, 1 tablespoon of cooking wine, 2-3 slices of allspice.
Steps to do.
1. wash the pig bones, now the pork is cheaper, so, buy the bones with more meat, the bones are the Harappa part, that is, the part of the shoulder blade, there are tendons and meat, eat good taste.
2. Add water to the pot, cold water into the pork bones, after the water boils, cook for 5-6 minutes, skim off the froth and fish out the bones. Re-add water to the pot, add pepper, Chinese herbs, scallions, ginger, incense leaves, add pork bones, drizzle with cooking wine, boil over high heat, turn down the heat and cook for 1 hour to cook the meat on the bones.
3. When the time comes, fish out the pork bones to cool, the rest of the broth, you can stew vegetables, or make soup with a special flavor, and will not be wasted.
4. Peel off the large pieces of meat from the pork bones, the parts that are difficult to tear, pick the meat off with a knife, and then tear the pork into strips.
5. Crush the garlic with a knife, then mince the garlic, put the minced garlic in a small bowl and drizzle in the right amount of soy sauce, and the garlic sauce is ready.
6. Tear the boneless meat on a plate and serve it with the seasoned garlic sauce for dipping. A plate of original flavor, meat flavor of garlic mashed pork is ready.
Ingredients needed for "Pork Claw in Sauce": 4 pork forepaws, oil and salt to taste, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2-3 dried chili peppers, 3 tablespoons of dried yellow sauce, 1 tablespoon of red hot soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 2 sachets of sauce meat ingredients, 1 tablespoon of sugar
Steps to do.
Pork claws, also known as pig's feet, pig's hand, called different around, pig's claws before and after two, the front hoof meat bone less, is straight, the hoof meat less bone slightly more, is curved. Pork front hoof meat layer thicker, hind hoof tendons more meat layer thin and a large, the pig's front hoof than the hind hoof small and short, sauce pig hand best to use the pig's front paw for good, buy pig claws must buy the tendons, some merchants to pull out the tendons inside single sale, no hoof tendons pig feet is not good.
2. buy the pig's hand with a gas stove fire baked white slightly yellow, baked color black is fine, put into warm water soaked for a while, use a steel wire ball and then wipe the white and clean. The advantage of doing so is that you can remove the odor of the pig's claw, and pig's hair, to make the pig's claw eating taste. Pork claw pig hair and nails between the dirt to deal with clean, processing is not clean, the odor heavy.
3. Add water to the pot, then add peppercorns and cooking wine, cold water into the pig claw blanching, bring the water to a boil, cook for 5-6 minutes, fish out the pig claw, rinse well. Pork claw blanching, add wine and peppercorns have the effect of removing fishy.
4. prepare the spices, onion cut, ginger sliced, garlic shot cracked, sauce meat seasoning package is bought ready-made in the supermarket, a few dollars a large packet, is made with pepper, spices Sharen, cardamom, cloves, cinnamon, cumin and other seasonings ground together into powder, with very convenient, with two small packets can be. Soy sauce is best to use red hot soy sauce, the color is good, with the old soy sauce out of the pig claw color black, add some water to the dry yellow sauce, stir well, dilute it. Dry soy sauce is an essential seasoning, no dry soy sauce will be used instead of soybean paste.
5. Add 3-4 tablespoons of oil to the pot and heat, then add the diluted dry yellow sauce and stir-fry over low heat, so that the pork claws are made without the taste of raw sauce, there is some fat in the soup, and the surface of the cooked pork claws is not dry. Drizzle the right amount of water to boil, the amount of water can not be over the pig's claw can be, add onion, ginger, garlic, dried chili, soy sauce, sugar, cooking wine, sauce meat material packet 2 small bags, add salt, salt to put some more than the usual amount of salt put into the dish twice, high heat boil, turn off the fire.
6. blanched pork claws, put the rice cooker liner, drizzle into the seasoned sauce soup, put the rice cooker, select the cooking function, to time, do not open the lid, pork claws in the inside of the stew for half an hour, and then select the cooking function, continue to sauce a cooking program, to time, and then continue to stew for half an hour, with two cooking programs, the middle stew for half an hour, and then finally stew for half an hour, it is easy to the pork claws Cooked rotten, the pig skin cracked, with chopsticks, it is easy to pierce that is good, if not cooked rotten, add another cooking program. This is the benefit of using a rice cooker sauce pork claw, heating stability, saving time, but also save time, easy to cook.
7. the pigs claw and sauce soup together pour out to the container, let the pigs claw in the sauce soup soaked overnight, the pigs claw fully soaked into the taste, which is also to do the pigs claw taste tips, the next day knife can eat, the rest of the sauce soup do not throw away, you can put in the refrigerator to freeze, the next time used to sauce a variety of ingredients, and then put some sauce meat packet, taste better, the more times the sauce soup used, sauce out of the dishes taste more mellow.
【Old village chief under the drink dish】Required materials: 1 hang of pork chicken crown oil, 1 pork loin, 1 pork conjoined, 1 section of green onion, 1 piece of ginger, 1 tablespoon of cooking wine, barbecue dipping sauce or spicy fresh moderate amount of
Steps to do.
1. pig cockle oil is attached to the pig small intestine oil, shaped like a cockle, so called: cockle oil, there is no relationship with the chicken, can be used to fry lard, lard can be used to stir-fry or do baking use. Pig conjoined also called: sand liver, is the spleen of the pig, pig loin is the kidney of the pig.
2. The middle part of the chicken crown oil is more lymph, so use scissors to cut the middle part with lymph do not want, only retain the circle with grease like a chicken crown part.
3. Then cut the chicken crown oil into larger pieces.
4. Cut the pork loin and pork loin into slices about 1 cm thick and soak them in water for 1 hour to soak out the blood in the pork loin and pork loin.
5. Add water to the pot, drizzle into the wine, cold water into the pork loin slices and pork loin slices blanching, water boiling, skim off the foam, cook for 2-3 minutes, the pork loin and pork loin together, put into water to wash away the blood foam, wash, fish out and drain the water for use. After the pork loin and the pig's body is cut, put it into water to soak and then blanch it, it can remove the blood, and after frying, eat without fishy taste.
6. Add half a bowl of water to the pot, add the chicken crown oil, then add 1 section of onion, 1 piece of ginger, onion and ginger can remove the fishy taste can also increase the aroma.
7. Cook over medium heat, stirring slowly with a spoon, when the water evaporates no more, then fry over low heat.
8. fry out the oil inside the chicken crown oil, the color becomes light yellow, turning when there is a rustling sound, it is fried, the chicken crown oil out of the drainage of oil, put into the plate, the chicken crown oil out of the color is light yellow, fish out and leave for a while, the color will become darker, do not overfry, overfrying will have a bitter taste.
9. Add the pork loin slices and the pork loin slices, fry over medium-low heat, fry the pork loin to golden brown, fish out with the pork loin, drain the oil and put it in a plate.
10. eat with barbecue dipping sauce or spicy fresh dipping sauce, dipping can be, a plate of crispy and delicious under the drink is ready.
【Open-edged silkworm chrysalis】Materials needed: 400g silkworm chrysalis, 1 box of spicy crisp, oil and salt to taste, 1 teaspoon of pepper salt
Steps to do.
1. Wash the pupae with lightly salted water. Add water to the pot, blanch the pupae under cold water, after the water boils, add 1 tablespoon of cooking wine, cook for 5 minutes, fish out the pupae and let them cool.
2. Cut the pupae in half vertically with scissors, and pick out the black parts without.
3. Spread the dry starch on a plate and dip the cut side of the pupae into an even layer of starch, doing all the pupae in the same way.
4. Prepare the seasoning, pepper salt and spicy crisp, with these two seasoning can be. These two seasonings can be bought in the supermarket, pepper salt contains pepper powder and salt, spicy crisp is a seasoning ingredients, with dried pepper, peanut rice and sesame seeds and other seasonings made, eat crispy not spicy, many spicy dishes can be used, such as: spicy chicken wings, spicy ribs, spicy beef, spicy crab, spicy shrimp, and other dishes.
5. Add oil to the pot and heat it up, searing 6-7% hot, put in a silkworm pupa, immediately around up dense bubbles, the pupa will float up, the oil temperature will be fine, put the pupa into the frying pan, fry the pupa until it is set, fish out the pupa.
6. Increase the temperature of the oil in the pot, fry the pupae again, fry them until the surface is golden and crispy, then drain the oil from the pupae for use. Do not overfry the pupae, the pupae are fried dry inside, the flavor is not fragrant.
7. Pour the oil out of the fried pupae, leaving a little oil, stir-fry the spicy crisp, then add the fried pupae and pepper salt, stir-fry quickly and evenly, turn off the heat, serve on a plate.
【Dry fry small yellow croaker】Required ingredients: 500g small yellow croaker, oil and salt to taste, pepper salt to taste, 1 green onion, 2 slices of ginger, 1\2 tablespoons of cooking wine, 1 teaspoon of five spice powder, 2 tablespoons of flour, 2 tablespoons of starch
Steps to do.
1. First scrape the scales off the small yellowtail, then wash the fish and drain the water.
2. Yellow croaker is a fish with fewer internal organs, and the mouth of yellow croaker is larger, so we can use the method of cleaning the internal organs of yellow croaker without breaking the belly. Insert chopsticks through the mouth of yellow croaker, insert two chopsticks from the mouth of the fish to both sides of the gills up to the belly, then after rotating the chopsticks two or three times, all the internal organs and gills of the yellow croaker, will be wrapped around the chopsticks, then pull out the chopsticks and bring out the internal organs and gills together, so that all the internal organs and gills of the yellow croaker can be perfectly removed. The fish shape is complete and beautiful.
3. put the cleaned yellow croaker in a container, add onion strips, ginger strips, five spice powder, salt, wine, toss evenly, marinate for half an hour, onion and ginger and wine have the effect of removing the fishy smell of yellow croaker.
4. to the time, the onion and ginger picked out do not, the basin marinated out of the water poured into the flour and starch
5. Toss with chopsticks, so that each yellow croaker is evenly coated with a layer of powder, not adhering to each other, and leave for a few minutes
6. pot oil heat, put in the yellowtail frying system, the yellowtail fry shape, the yellowtail fish out
7. Raise the oil temperature, fry the yellow croaker again, fry the yellow croaker to a golden, crispy appearance, drain the oil, put on a plate, with pepper salt on the table for dipping.
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