1. Pork stewed vermicelli
Northeasters will kill pigs in Chinese New Year, cut them in chunks, and stew vermicelli when relatives and friends visit. The vermicelli is also rolled with potato starch, which is a specialty of northeast China. After a while, the fire will smell fragrant, and you will feel happy when you smell your nose. Fill a bowl of rice, put pork stewed vermicelli and soup into the bowl and eat together. Life is so warm and beautiful.
2. Stewed white meat and blood sausage with sauerkraut
In addition, white meat and blood sausage. Its full name should be "Stewed white meat and blood sausage with sauerkraut". There is a famous online song "Northeasters are all living Lei Feng", and the last sentence says: "Cui Hua, serve sauerkraut!" The sauerkraut here refers to "stewed white meat and blood sausage with sauerkraut". Chinese cabbage can't be put down in winter, so people pickle it into "sauerkraut". In the rural areas of Northeast China, almost every household will pickle some. White meat is pork belly; Blood sausage is made by adding pig blood to other seasonings and pouring it into casing to boil. Sauerkraut is cut into filaments, and the flying knife cuts out neat white meat and blood sausage, which is also stewed by fire. If it's for eating, add more salt. If you eat vegetables directly as rice, put less salt.
3. Stewed mushrooms with chicken
And stewed mushrooms with chicken. The so-called chicken is actually a stupid chicken in the country. Because stupid chickens eat whole grains and insects, and the taste is mellow, and the rest are fragrant, especially in today's popular feed chickens, stupid chickens give people a feeling of returning to nature. Mushrooms are hazel mushrooms on Changbai Mountain. The more stewed, the more fragrant they are. There is a famous song "Happy Little New Year" in the Errenzhuan, which says that the young couple go home together to pay a New Year call. "When my mother-in-law saw her, she clapped her hands and laughed, and the new son-in-law came to our house to make him something to eat, stew chicken with mushrooms and kill a big reed flower ..." You see, how high the salary is!
Stewed mushrooms with chicken is a famous dish in Northeast China. It is best to choose wild hazel mushrooms and Pleurotus ostreatus for stewing chicken, which can set off the fresh flavor of chicken to the greatest extent. ...
4. stewed beef with radish
Next is stewed beef with radish. Stewed, radish is red and white, and the soup is clear. Why not stewed ribs with radish or stewed beans with beef? No one can tell, it has been handed down from ancient times. There must be a reason why it can't be changed.
5. Stewed beans with ribs
Stewed beans with ribs. Red and black, beans can remain intact.
6. Braised eggplant with catfish
There is a saying in the northeast: "Braised eggplant with catfish will support the old man to death". Clean the catfish in Songhua River, scald them in boiling water, take them out and soak them in cold water, then take them out and scrape the surface mucus with chopsticks. Large catfish can be cut into 6-7 cm pieces, and small catfish can be whole. Wash and peel the eggplant, tear it into strips and put it in the pot. The biggest feature of eggplant is that it absorbs the fragrance and is soft and easy to eat, but it has fully absorbed the taste and nutrition of catfish.
7. Stewed tofu with dog meat
Finally, stewed tofu with dog meat. Dog meat is originally the favorite of the Korean people, and it is the dog meat hot pot of the Koreans. Special pot bottom, stewed dog meat and dog ribs. Only fresh is spicy. It may be that Yanji is too cold, so pepper should be added to the dog meat. Eat it all year round, and it is best to cure a cold in summer! Later, it spread all over the northeast and became delicious on people's tables. Tofu is as easy-going and delicious as eggplant. Stewed with dog meat, it is tender and fragrant.
These stews are similar in practice. First, heat the soybean oil for eight minutes, then add the onion, ginger, red pepper and so on. Stir-fry until fragrant, then add main ingredients such as chicken and pork, and then stir-fry until white. After adding stock, add vegetables and stew until rotten. If beef and mutton don't like rotten, you can add hawthorn.
8. Goubangzi smoked chicken
History: Goubangzi smoked chicken in Guangxu period of Qing Dynasty. It is said that the founder was Liu Shizhong, who moved from his hometown of Anhui in the 25th year of Guangxu to Goubangzi Street in Beizhen County, Liaoning Province, which is now Goubangzi Town. Liu used to sell smoked chicken in his hometown in Anhui, but he still made smoked chicken in Goubangzi. In order to make smoked chicken delicious, he added flavoring drugs at the suggestion of local old Chinese medicine practitioners, and improved the processing technology and formula, and the quality was obviously improved. The name "Chicken Smoked Liu" spread all over western Liaoning. By 1927, there were more than a dozen shops processing Goubangzi smoked chicken, among which Du, Qi, Sun, Zhang and Ma were the most famous.
Features: After years of praise, the original boiled chicken soup is delicious, the smoked chicken is bright and fragrant, and the meat is tender, rotten and even, which is praised by the eaters.
Technology: Goubangzi smoked chicken is delicious mainly because of superior materials, good ingredients and fine production. It chooses the annual rooster. Because a year's cock is tender and delicious. There is too much fat in the chicken nest and it tastes greasy. There are sixteen processes from chicken selection to smoking. After shaping the chicken, soak it in seasoned old soup for a while, and then cook it in a pot for two hours. Add salt when it is cooked, cook until it is rotten or even broken, then take it out of the pot and smoke it while it is hot. Brush it with sesame oil and put it in the pot with an iron. When the bottom of the pot is slightly red, add sugar and cover the pot tightly. Turn the chicken once every two minutes and then cover it tightly. You can smoke it in two or three minutes.
9. Canned meat
Pot-wrapped meat is a dish originated from the Northeast Meat Skimming Festival, but now it is a piece of meat, which is wrapped in potato starch and fried in oil, so it is also called "pot-wrapped meat", which is crisp and sour on the outside and tender on the inside.
That's all for the time being. I believe that if you cook enough dishes, your boyfriend will eat until the fifteenth day of the first month. . . Hehe ~ ~ Please ask the landlord and sister to adopt it! ! ~ Happy New Year to the whole family! !