Whoever introduces a few Northeast home cooked dishes, the simpler, the better, it must be delicious

Cold shredded potatoes, cold white radish, cold bean sprouts, cold peanuts are all Northeast specialties

1. Braised potatoes and eggplant:

1) Ingredients: 250 grams of potatoes, 250 grams of eggplant, 150 grams of persimmon pepper; Appropriate amount of peanut oil, 2 grams of salt, 15 grams of soy sauce, 1 section of green onion, appropriate amount of garlic, appropriate amount of starch, 5 grams of sugar;

2) Steps: peel the eggplant, peel the potatoes, cut the hob pieces for later use, clove the green pepper into small pieces, cut the green onion into cubes, and pat the garlic for later use; Pour more oil into the pot and boil until it is 80% hot, first fry the potatoes until the surface is golden brown and remove them; Then fry the eggplant until the surface is golden brown and remove it, and squeeze the excess oil of the eggplant with a spatula. Pour the oil out of the pan, leave a little base oil, and put the green pepper, green onion, and garlic into the pan and stir-fry; Then pour soy sauce and stir-fry until fragrant; Add an appropriate amount of water to boil, add salt and sugar and stir well; Put the fried potatoes and eggplants into the pot and mix well, after the soup is boiled, burn on high heat for about a minute, and the water starch is thickened out of the pot, and those who like to eat garlic can put a handful of minced garlic at the end.

2. Cabbage and pork stewed vermicelli:

1) Ingredients: 1 cabbage, 500g pork belly with skin, appropriate amount of sweet potato vermicelli, soy sauce, cooking wine, rock sugar, salt, Sichuan pepper, star anise, cinnamon, green onion, ginger slices, appropriate amount of oil;

2) Method: Scrape and wash the hair on the pure pig skin and cut it into pieces. Wash the cabbage and cut it into cubes; Soak the sweet potato vermicelli in cool water.

Put the pot on the fire, pour in water, add the pork belly and cooking wine, and bring to a boil. Skim off the foam. Fish.

Put the wok on the fire, pour in the oil, boil until 5 is hot, add rock sugar, until the rock sugar dissolves. Pour in the pork belly and stir-fry until browned. Add green onions, ginger slices, Sichuan peppercorns, spices, cinnamon, soy sauce, stir-fry a few times, add water, and cover the pork belly.

Simmer for 30 minutes, add sweet potato vermicelli, salt and simmer for 5 minutes.

3. Stir-fried potatoes with leeks:

1) Raw materials: leeks, potatoes, vegetable oil, salt, aged vinegar.

2) Method: Peel the yellow potatoes and cut the leeks into sections. Slice the potatoes first and cut the shredded potatoes.

Soak in cold water and wash it. Remove the starch so that the fried shredded potatoes don't stick. Heat the oil and stir-fry the shredded potatoes.

Add a spoonful of salt, a spoonful of vinegar and stir-fry. Shredded potatoes, add a little water to the pan during the frying process, stir-fry to change color, add leeks and stir-fry out of the pot.

1. Chicken stew mushrooms in the Northeast, the selection is the unique hazel mushroom in the Northeast, plus the free-range chicken on the sweet potato, Pai Wukai generally selects about a pound of chickens, plus vermicelli to stew together, hazel mushroom is a precious mountain treasure, and the chicken stewed after the taste is more smooth and tender and refreshing, the meat of the chicken is firm, very chewy, this dish has a strong taste, very delicious.

2. Pork and cabbage stewed vermicelli is also one of the specialties of the Northeast, if you want to eat the best pork and cabbage stewed vermicelli, it is best to choose autumn and winter, the best season for Chinese cabbage is autumn and winter, autumn and winter, prepare a casserole, stew a pot, pour it on the rice, there are meat and vegetables, the taste is salty, fragrant and soft.

3. Pot-wrapped pork was originally called pot-fried meat, which is a special dish that originated in the Northeast. The finished pot dust is golden and bright in color, sweet and sour in taste, charred on the outside and tender on the inside, not only loved by Northeast people, it is estimated that there are many friends in front of the screen who like this dish, this dish is definitely a must-have dish for Northeast people during the New Year's Festival.

4. Pig killing dish is a dish with Northeast characteristics, as the name suggests, this dish can only be eaten when pigs are killed during the festival and New Year. The authentic pig-killing dish is stewed with pork, pig blood sausage, Northeast sauerkraut, etc., this dish is liked by many Northeast people, the meat is delicious, the blood sausage is smooth and tender, and the sauerkraut is sour and delicious.