What is the name of the plaque for the down to earth Northeast cuisine

You can call the farmer a pot out, the northeast wind smell building or the name of your family's specialty dish is easy to remember, but also easy to spread.

Northeast stew -—— pig-killing dish.

In previous years, the Northeast people would kill pigs during the New Year, cut off large pieces, and when relatives and friends visited, they stewed it in a pot with vermicelli. The vermicelli is also made of potato starch, a specialty of Northeast China, and after a while of the fire, the aroma is overflowing, and you can faint with happiness when you smell it. Serve a bowl of rice, pull the pork stewed vermicelli with soup and water into the bowl, gather together, and eat.

Life is so hot and wonderful.

Ingredients: 500 grams of pork belly with skin, 100 grams of vermicelli, 250 grams of Chinese cabbage leaves, 10 grams of coriander.

Excipients: cooking oil, soy sauce, Shao wine, sugar, refined salt, monosodium glutamate, Sichuan pepper, ingredients, cinnamon, green onions, ginger.

Operation: 1. Burn the pork with fire to remove the hair on the skin, scrape it clean in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, pour it into a colander to control the oil content.

2. Soak the vermicelli in warm water, wash and soak until soft for later use; Wash the cabbage leaves and cut them into 8 cm long pieces; Chop the coriander; Put the peppercorns, ingredients, and cinnamon into a gauze bag, and tie the bag tightly for later use.

3. Put the pork pieces and vermicelli into the pot, add Shao wine, white sugar soy sauce, green onion segments, ginger pieces, seasoning bags, add soup, boil over high heat, skim off the foam, turn to low heat and simmer until ripe, add cabbage segments, add refined salt and monosodium glutamate to adjust the taste, pick out the green onion segments, ginger pieces and seasoning bags, sprinkle chopped coriander, and put them in a bowl out of the pot and serve them.

The word stew can represent the specialties of the Northeast.

There are "eight stews" in the Northeast stew, including pork stewed vermicelli, lamb stewed sauerkraut, beef stewed potatoes, pork ribs stewed tofu, chicken stewed mushrooms, pork ribs stewed beans, catfish stewed eggplant, and Demoli stewed fish.

The dishes of the Northeast are mostly paired in pairs, put into the pot together, stew wildly over the fire, the Northeast people will kill pigs during the New Year, cut down in large pieces, and have relatives and friends to visit, so they will stew it in the pot with the vermicelli. The vermicelli is also rolled with potato starch, a specialty of the Northeast. The nutritional mix is reasonable, there are nearly 10 kinds of food, which meets the nutritional requirements of the food diversification segment, and the food color is diverse.

Menu features. Northeast cuisine mainly integrates the food culture of Han, Manchu and Mongolian and other ethnic groups, and also absorbs some food elements of other ethnic groups and regions and even foreign countries. Since the era of "Manchu and Han full banquets", it has been compared with the "eight major cuisines" of Han cuisine.

Even in Guangzhou, far from its birthplace, Northeast cuisine can bloom like kapok, with enthusiasm and heroism. The characteristics of Northeast cuisine are that this dish is multi-flavored, salty and sweet, widely used, the heat is sufficient, the taste is rich, the color and umami are strong, crispy and crispy, and the cooking method is long in boiling, exploding, grilling, frying, burning, steaming, stewing, boiling, frying, frying, stewing, boiling, frying, sauce, stewing as the main special luck burning point.

Stir-fried vegetables: scrambled eggs with tomatoes, scrambled eggs with bitter gourd, eggs from stalls, scrambled eggs with leeks, scrambled eggs with toon, mushu meat, shredded pork with Beijing sauce, stir-fried meat with cabbage and mushrooms, shredded potatoes, fried pork slices with potatoes, hot and sour cabbage, slippery three kinds, loin flower, boiled liver tip, fried large intestine, shredded fish-flavored pork, kung pao chicken, roasted eggplant, fried meat with chili, spicy tofu, home-style tofu, three fresh, fried meat with beans, hot and sour belly, fried meat with shallots, sliced pork with cumin, fried meat with cauliflower, sea rice bean curd, boiled pork slices, boiled fish, fried lamb with coriander, steamed eggplant, Sauerkraut lung shreds.

Cold dishes: cucumbers, bean slices, toon tofu, braised chicken feet, braised chicken hearts (chicken liver), mixed vegetables, kelp, peanuts, tiger vegetables, jellyfish, white sliced meat.

Food: braised fish, braised pork, Sichuan pepper pork, steamed sea bass, stewed beef, stewed pork ribs, braised pork ribs, stewed pork with potatoes and beans, white meat with sauerkraut, stewed haggis.

Soups: cabbage and tofu soup, tomato and egg soup, meatball soup, seaweed egg soup, coriander egg soup, sauerkraut and meat sliced soup.