Must-eat Northeastern dishes

Must-eat Northeastern dishes

1. Northeastern Pot Pork:

1. Soak the starch in water for half an hour in advance. After soaking, pour out the excess water. The ratio of sweet and sour sauce is in the text. After preparing the side dishes, slice the pork tenderloin and soak it in water. After the blood is drained, squeeze it dry, add soaked starch and a small spoonful of raw soybean oil to the meat slices, and gently mix it into a batter.

2. Heat the oil to 60% and heat the meat slices. Fry the meat slices in a pan until they change color. Remove the meat and fry again when the oil temperature rises. Leave the bottom oil in the pan and fry the shredded ginger and garlic. Add sugar. When the vinegar sauce bubbles up, add the fried meat slices and garnishes and quickly mix well and serve.

2. Northeastern egg sauce:

1. The sauce is in the text, beat 5 eggs, fry the eggs and stir well into the sauce, stir-fry evenly, add the ingredients chopped green onion, green and red pepper, stir-fry evenly. It's ready to eat. It tastes great when mixed with rice.

3. Three delicacies from the Northeast:

1. Cut the eggplant, potatoes and pepper into pieces. Spray a little oil on the potato pieces and heat at 180 degrees for 15 to 20 minutes. Grasp the eggplant pieces with a thin layer of starch. Spray less oil and heat at 180 degrees for 8 to 10 minutes. Minutes, spray the chili cubes with oil at 180 degrees for 5 minutes. Add oil to the pot and stir-fry the minced garlic. Add the sauce and bring to a boil (two spoons of light soy sauce, one spoon of vinegar, half a spoon of oyster sauce, half a spoon of dark soy sauce, a little sugar and starch, half a bowl water) put the fried ingredients, add a little chicken essence and stir well and take it out of the pot.

Four. Northeastern leek box:

1. Add 300 grams of flour to 180 grams of boiling water (the water temperature is about 70 to 80 degrees), stir into a flocculent shape and knead into a smooth dough, cover with plastic wrap and let stand for 30 minutes. Knead the rested dough a little and roll it into a long strip. Cut it into individual dough pieces. Flatten the dough and roll it into a large dough. Add the fillings, pinch the mouth tightly like making a dumpling, and make a small lace. If you don’t know how to pinch the edges, just wrap them like dumplings. Remove the roots of the leeks and chop them into fine pieces. Add an appropriate amount of cooking oil and stir evenly. Add the fried eggs and vermicelli and stir evenly. Add a spoonful of oyster sauce and an appropriate amount of chicken essence. Salt, appropriate amount of thirteen spices (thirteen spices can be omitted) and stir evenly. Fry in a little oil until both sides are browned.