1, northeast stew
Northeast stew, also known as bumper harvest, is known as a "hodgepodge" and is a traditional dish in Northeast China. Stew beans, potatoes, eggplant, green peppers, tomatoes, fungus and other vegetables with meat. Northeast stew is simple and easy to cook, with good meat quality, rich nutrition and delicious taste. It is a common home-cooked dish in Northeast China.
2. Pork stewed vermicelli
Stewed vermicelli with Chinese cabbage and pork is a traditional dish of Han nationality in northeast China. It is made of pork, Chinese cabbage, vermicelli, onion, ginger, garlic, star anise, pepper and fennel. Stewed vermicelli with Chinese cabbage and pork tastes salty and fresh, which is a very delicious home-cooked dish.
3. The third line
Di San Xian is a traditional dish in northeast China, which is made of three seasonal fresh ingredients: eggplant, potato and green pepper. As the name implies, the name Di Sanxian is simple and contains the characteristics of this dish. Fresh and rich taste, natural and green ingredients, covering the nutrition of a variety of ingredients, so that three very common ingredients can also be made into delicious dishes.
4. Northeast Pidong
Northeast skin jelly is made from skin, chicken skeleton, onion, ginger, star anise, pepper and coriander root. It is a traditional dish in Northeast China, with simple preparation method and delicious taste. It may be hard for some people to accept, but it's delicious in my hometown in the northeast.
5, pot meat
Pot-wrapped meat, formerly known as "pot-fried meat", was founded by Zheng Xingwen, chef of Harbin Daotai House during Guangxu period. The finished dish is golden in color and sweet and sour in taste. In order to meet the tastes of foreign guests, the salty "roast pork strips" were changed into sweet and sour dishes. The method is not complicated and difficult to learn, but it is not easy to make the authentic taste of Northeast cuisine.
6, blood sausage
Blood sausage is a traditional food for northerners. When slaughtering pigs (sheep), put some salt water in a big basin to catch the blood, then stir it so that the blood does not coagulate, mix in chopped pig (sheep) oil, chopped green onion, salt, ginger powder, pepper and other seasonings, enema, tie it tightly, and cook it in a pot. When slices are eaten while hot, or when sauerkraut is made, the blood sausage and white meat are put in at the same time, and the blood sausage tastes fragrant, oily but not greasy.
7. Bean bean cake
Bean cake, make a big cake with flour, put it on the beans, and stew it with them in the pot. Doudou Hu cake made with hot water and flour has a soft taste, while the cake made with cold water and flour is hard, but it has a strong taste. Bean Hu cake pays attention to a thick word, because it is necessary to cover the beans and ribs in the pot and absorb the smell of stew, so it cannot be thin. The longer you stew in the pot, the better. The longer the time, the stronger the taste.
8. Stewed beans with ribs
Stewed beans with ribs is a home-cooked dish with ribs and beans as the main ingredients and onions, ginger, garlic, cooking wine, soy sauce, pepper and pepper as the auxiliary materials. It belongs to the northeast cuisine, with salty taste and rich nutritional value. Ribs and beans are common ingredients at home. Both of them are delicious, and they have different effects together.
9. Sliced meat
Crispy meat is a traditional dish in the northeast of China, which has the characteristics of crisp outside and tender inside and delicious taste. The finished product is crispy outside and tender inside, salty and delicious, and it is a home-cooked dish on the table of the people. Pot-wrapped meat, which originated from the meat skimming section, is a classic in Northeast cuisine. 2065438+September 2008, it was rated as one of the top ten classic dishes in Jilin.
10, stewed mushrooms with chicken
Stewed mushroom with chicken is a northeast stew. It is usually stewed with mushrooms, chicken and vermicelli. Mushrooms can set off the delicacy of chicken, and the vermicelli is smooth and firm. On September 18 and 20 10, Chinese cuisine was officially released, and "Chicken Stewed Mushroom" was rated as one of the top ten classic dishes in Liaoning.