Ask how to make a few simple Northeast home cooked dishes?

Simple Northeast home-cooked dishes include stir-fried meat with sauerkraut, stew with cabbage, and stew with tofu vermicelli.

Stir-fried meat with sauerkraut: 1Heat a pan and add an appropriate amount of clear oil.

2.Add the sliced meat and stir-fry until fragrant.

3.Then add green onions, ginger, and garlic and stir-fry until fragrant.

4.Then add the sauerkraut and stir-fry until fragrant, and then it can be eaten out of the pot.

Fish stew with tofu vermicelli: first clean up the fish and drain the water, cut the tofu into diamond-shaped pieces or slightly thicker slices, soak the vermicelli in boiling water until transparent and soft, wash the coriander and cut it into sections, and cut the green and red peppers into shreds. Heat the pot, put in 150 grams of oil, after the oil smokes, put the fish into the fry until both sides are yellow and slightly hard, take out the fish, leave 50 grams of oil in the pot, put the tofu pieces into the frying and bake until yellowing and take out, add 50 grams of oil in the pot, put in about 30 grams of sugar, boil until the sugar melts, the bubbles are getting smaller and smaller until the bubble disappears, the color is slightly dark red, immediately put the fish in, add peppercorns, green onion and ginger, fry the other side of the fish after frying fragrant, add about 30 grams of vinegar, and then add water, the amount of water is subject to the submerged fish.

After boiling, add the fried tofu, add salt to taste, and cover and smolder. About 3 minutes, put the vermicelli in, cover and cook for about 3 minutes, open the lid, the soup has been drained, add the minced garlic, coriander and green and red pepper shreds, and the typical Northeast home-style fish stew is ready.

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. On the basis of Manchu cuisine, Northeast cuisine has absorbed the advantages of local cuisines, especially Shandong cuisine and Beijing cuisine, and has been continuously formed and developed. Because it is easy to give people the impression that there is more than rough and exquisite, so this kind of dish is rarely made in high-end hotels and restaurants, which instead completes the image of Northeast cuisine citizen cuisine and people's cuisine.

2. Northeast cuisine is mainly characterized by stewing, sauce and roasting, with a rough shape and strong flavor. The rough lines of Northeast cuisine, not limited to details, quite like the rough lines of Northeast people, make people appetizing. Pickles such as sauce backbone, sauce pig's trotters, sauce chicken feet, chicken neck and chicken liver, if accompanied by mellow sorghum shochu, there is a bit of pride rising from the stomach, full of the taste of the plug.

3. Northeast cuisine has many flavors, salty and sweet, crispy and crispy, strong color and umami, bright oil and bright thickness, and pays attention to shape. The cooking method is long in grilling, frying, burning, steaming, stewing, pot, white meat and blood sausage, grilled bear paws, goldfish canopy, honey cherry blossoms, assorted hot pot is unique, sauce skeleton, enoki mushroom stewed chicken, pork stewed vermicelli, pot wrapped meat, harvest vegetables spray fragrant, people take pictures and appreciate.