What is your favorite Northeast dish?

My favorite Northeast dishes are braised elbow, stewed vermicelli with pork, shredded pork with fish flavor, sweet and sour crucian carp, braised beef head, sauce skeleton, fat sausage, peel, chicken stewed with mushrooms, and scrambled eggs with mushrooms. Although these dishes are inconspicuous and are home-cooked dishes in the Northeast, they are comfortable to eat.

I like to pull sweet potatoes, Northeast dipping pickles, three fresh, slipping pork segments, blood sausages, etc., but if you want to say that I like my favorite Northeast dish, it still has to be "pot wrapped meat".

The skin is jelly, the pork skin is boiled out, and it is placed in the cold air in winter, which forms a jelly, very Q bomb, cold and cold, and the taste is smooth and delicate.

Pig killing dish, everyone should have heard of this, which is sauerkraut stewed with white meat and blood sausage, and some restaurants will add some vermicelli.

Altar meat, a bit like red stewed meat, but the taste is completely different, I think it's more like mini grilled meat, but it's more acceptable than grilled meat.

I can't lack pot-wrapped meat in my life, I live like a year without pot-wrapped meat, the meat inside the pot-wrapped meat is pork, the outside is noodles, the taste is generally divided into two kinds, the more common is sweet and sour taste (divided into sweet and sour taste and tomato taste), a small number of restaurants will be made salty.

My favorite is chicken stew with mushrooms, which is made with chick and dried hazel mushrooms, and is one of the preferred hospitality dishes.

Sauerkraut stewed pork vermicelli, when this dish is stewed, you can eat it, eat this dish at this time, that is, delicious and nutritious, eat the meal and then drink two mouthfuls of the sauerkraut soup, it is a word, cool.

Braised pig's head, dried tofu with sharp peppers, stewed beans with pork ribs, stewed eggplant with catfish.

I love to eat Northeast food: pot wrapped meat, sloping pork segments, sauerkraut stewed white meat, chicken stewed mushrooms.

Iron pot stew, with a unique sauce in front of the diners, covered with a wooden lid for stewing. As the heating process progresses, the aroma gradually fills the nose, and the iron pot is generally very large, like a modified rural large iron pot. The taste is a little salty, but the meat will not be diluted by the flavor of the seasoning, but more fragrant.

Pot-wrapped meat, three fresh ground, slippery meat, shredded sweet potato, egg yolk baked sweet potato.

Sauerkraut stewed goose, pig killing vegetables.

Divided into seasons, I like to eat wild vegetables in spring, defeat fire, especially like to prick old teeth, like cold vegetables in summer, like to eat seafood in autumn, seafood is the fattest in autumn, and like mutton shabu in winter.

Stewed goose in an iron pot! After a heavy snowfall, sit on the hot kang and drink some strong liquor, the scene is not inferior to eating pig-killing vegetables......

Chicken stewed with mushroom sauce and fish stewed in a big bone iron pot.

In winter there is sauerkraut white meat. Jelly. Sauerkraut stuffed dumplings.

In spring, there is a small cabbage ball soup. Three fresh.

In summer, there are cucumbers and big facelifts.

Burnt eggplant in autumn. Chestnut braised pork. Braised peppers in oil. Shredded cabbage.

The best thing to eat in the Northeast is tofu, a derivative of dried tofu. Leaving the Northeast is what I miss the most.

Sauerkraut stewed vermicelli, chicken stewed with mushrooms.

Chicken stew with mushrooms! A hard dish to drink and eat!

I haven't eaten crispy white meat for too many years, and now young people don't remember it.

As long as it is Northeast cuisine, I love to eat it.

My favorite Northeast dish is stewed vegetables. It's sauerkraut pork belly and blood sausage. The Northeast stew is very delicious, and then paste some flatbread. Not to mention how fragrant it is, how much it tastes.

Eating it in winter is hot and fragrant, and it feels very warm and happy. Northeast cuisine also has pot-wrapped meat. Fish-flavored shredded pork. There is also lamb stewed noodles. Make winter melon mutton soup. Winter is definitely a big supplement.

There are many specialties of the Tohoku. Stewed frozen tofu. Will duck intestines. These are the specialties of the Northeast. Haggis soup. It's all a big supplement. Same as I thought, so be it!

Favorite Northeast cuisine: 1. Stewed vermicelli with pork and cabbage is the most suitable for autumn and winter. This dish is very simple, there are dishes and soups, and meat and vegetables are matched, which is very good.

It's cold, and eating this dish will warm up your whole body. Pork and cabbage stewed vermicelli are washed and cut into small pieces with fresh pork belly, poured cooking oil into the pot, the oil is hot and the pork is stir-fried to get oil, the soaked vermicelli and cut cabbage are added, stir-fried evenly over high heat, add salt, light soy sauce and pepper and stew until cooked. The taste of stewed vermicelli with pork and cabbage:

Fragrant, salty, soft and glutinous very delicious.

Second, pull the sweet potato.

It is also the most famous dish in the Northeast, and it is also a very distinctive specialty in the Northeast. Sweet potatoes from the Northeast are selected, peeled off the skin, washed and cut into small pieces, dipped in flour, fried in an oil pan until golden brown, then removed to control the oil, put edible oil into the pot, add white sugar under the oil heat, fry the syrup, add the fried sweet potato, stir-fry evenly, so that each sweet potato is evenly coated with syrup and put on a plate. When eaten hot, the sweet potato will be famous for its sugar shreds, which is very beautiful.

3. Killing pigs.

Pig killing dish is one of the traditional specialties of Northeast China. Northeast people will kill pigs every year when the Chinese New Year is approaching, and then they will make pig-killing dishes for their families and guests to eat. There are pork, pig blood, and Northeast sauerkraut stewed together in the pig-killing dish, which is the favorite home-cooked dish of many Northeast people.

The taste of pig-killing vegetables: the meat is fragrant and tender, the soup is fragrant, the sauerkraut is sour and delicious, and it is very appetizing and delicious.

1. [sauerkraut, white meat and blood sausage].

Northeast sauerkraut is made by fermenting and pickling Chinese cabbage, which is different from the sauerkraut used in the south to make sauerkraut fish. This sauerkraut white meat and blood sausage, also known as killing pig vegetables, the cold winter in the countryside is cold, the big fat pig will be killed, directly boiled on a large pot of meat, to stew sauerkraut, after cooking, add a little blood sausage, sauerkraut is sour and mellow, fat meat is not greasy, eat a mouthful of vegetables and drink a mouthful of soup, it is really quacky!

Article **2 two [chicken stewed vermicelli].

The chicken is a small stupid chicken raised by the farmer, chopped into small pieces and blanched, then fried with sugar, plus various seasonings, simmered on low heat for 1 hour, and then added the noodles soaked in advance.

Article **3 three [pig skin jelly].

Pork skin jelly is a must-have dish for many Northeast men to drink, Q bomb Q bomb, this small dish looks simple, but it is quite troublesome to do, you must first boil the pig skin, scrape off the grease repeatedly with a knife, and then cut it into strips, add a certain proportion of water after a long time to boil, boil out the gum in the pig skin, and cool it down.

Article **4 four [three fresh].

This dish is made of eggplant, potatoes and peppers, after frying, and then burn it with the seasoned sauce, the taste is fresh and fragrant, and it is also one of the classic dishes in the Northeast.

Article **5 Five [Lying Eggs].

This lying egg, friends in the south estimate that many people have not eaten, because it is too homely, unlike other restaurants have, the method is also extremely simple, pour some light soy sauce and vegetable oil on the plate, the egg is knocked into the plate, the water is boiled into the pot and steamed for 8 minutes, and then a little light soy sauce and sesame oil are poured out of the pot, which is trouble-free and delicious.

Article **6 six [pot wrapped meat].

The original name of the pot wrapped pork is pot fried pork, this dish is sweet and sour, and there are two methods, one is the sauce with sugar and vinegar, and the other is with tomato sauce. Usually use pork loin to add water starch to grasp and marinate evenly, after two times of frying, and then into the pot with seasoning sauce to fry and thicken, the taste is crispy on the outside and tender on the inside, sweet and sour, women and children especially like it.

Article **7 Seven [Dipping Pickles].

Northeast people love to eat raw vegetables, such as shallots, lettuce, cucumbers, coriander, and Chinese cabbage frozen outside in winter, which is blanched and dipped in sauce

My favorite Northeast dish is the old-fashioned pot wrapped pork, the sauce is made with vinegar and sugar, the color is light, and the taste is sweet and sour. It is often garnished with shredded green onions, which makes it taste better.

The classic dishes of Northeast cuisine include Northeast Stew, Sweet and Sour Pot Wrapped Meat, Di San Xian, Shredded Sweet Potato, Northeast Sticky Bean Bun, Sauerkraut White Meat, Slippery Pork Section, Pork Stewed Vermicelli, etc., and I like to eat pork stewed vermicelli the most.

Lying eggs. Mix the egg whites and egg yolks together to make two bowls.

2. Fry stupid eggs.

3. Pepper potato chips.

4. Potatoes stewed with large eggplant.

When we were young, we called ketchup, and it didn't look good, but when we got old, we realized how delicious it was after eating.

5. Stir-fried cabbage with wild mushrooms.

6. Chicken stew with mushrooms.

7. Stewed beans with pork ribs.

8. Stewed pork ribs.

The sweetness of the bud rice and the fresh aroma of the pork ribs penetrate each other and blend perfectly.

9. Chicken pork ribs stewed with dried potatoes.

I can't say that it tastes good.

10. Pork stewed vermicelli.

A classic dish in the Northeast, the vermicelli has a deep flavor, which is amazing.

11. Northeast skin jelly.

Every year during the Chinese New Year, my mother will boil her skin jelly, and she can't stop dipping it in soy sauce.

12. Stir-fry meat with green peppers.

Although I don't like green peppers, I love this dish when I eat somen noodles.

13. Slipping meat section.

The banquet must be a hard dish, if there is no such dish, it will be a good bad review.

My favorite Northeast dish is also pot wrapped meat, sweet and sour is delicious, let's take a look at the recipe of this dish.

Pot wrapped meat] 1First of all, we prepare the ingredients, 500 grams of tenderloin, cut it into even slices and put it in clean water, sprinkle a little salt, grab the blood water in the meat slices, wash it and remove it to dry it and prepare for marinating.

2.Add 2 grams of salt, 1 gram of pepper, and 5 grams of cooking wine to the bowl to remove the smell, grasp and mix evenly and marinate for 10 minutes, so that the meat slices can absorb the seasoning and taste.

3.Prepare a large basin, grab a handful of starch, add an appropriate amount of water, stir the starch to dissolve, make a batter, put the marinated meat slices into the batter, and make the batter evenly wrap the meat slices for later use.

4.Then prepare the accessories, cut a piece of ginger into thin strips, peel off the hard core of the green onion and cut it into thin strips, add water and soak.

5.Prepare a small basin, add 2 grams of salt, 50 grams of sugar, 30 grams of white vinegar, 20 grams of aged vinegar, stir well and set aside.

6.After all the ingredients are ready, we start cooking, heat oil in the pot, when the oil temperature rises to 50% hot, put the meat slices wrapped in slurry into the pot one by one, the starch viscosity is relatively large, one by one to prevent sticking, open low heat and fry for about 2 minutes, and remove the oil control when the surface of the meat slices is slightly yellow.

7.After the oil temperature is raised to 60% hot on high heat, turn to low heat and pour in the meat slices, re-fry for 30 seconds to pour out the oil control, and the re-fried meat slices are fried until the outside is charred and tender on the inside, and it is not easy to soften after being coated with juice.

8.Leave the bottom oil in the pot, pour in the green onion and ginger shreds and stir-fry over low heat to bring out the fragrance of the green onion, put the fried meat slices into the pot, put in the adjusted bowl material, turn to high heat and quickly turn the pot to make the juice evenly wrapped on the surface of the meat slices, and then you can put it out of the pot and put it on the plate after stirring evenly.

Our family's favorite Northeast dish is chicken stewed mushrooms, or a pot of stewed is okay, but we can't completely follow the Northeast people to make things that are too salty, we can only improve on their basis, according to our own taste, we must at least put a lot of less salt to be able to eat, directly eat the Northeast people made that is not edible.

Pot wrapped pork, formerly known as pot fried pork, is a famous Northeast dish and one of my favorite Northeast dishes. The pot wrapped meat was created by Zheng Xingwen, a generation of celebrity chefs more than 100 years ago. The original type of pot wrapped meat was called "charred pork pieces", which was originally salty and umami, and later Zheng Xingwen changed it to a sweet and sour dish, which made Harbin the origin of pot wrapped meat.

At that time, Zheng Xingwen called this dish "pot fried meat", which later evolved into today's "pot wrapped meat". The pot wrapped meat is sliced with pork loin, marinated first, wrapped in starch, fried in the pot until golden brown, and then stir-fried in the pot, thickened with sweet and sour. The meat is golden in color and sweet and sour in taste.

My favorite Northeast dish is definitely the stewed dish of Northeast China. The stewed dishes in the Northeast should be very famous, and this method is a kind of random stew, and the taste is very fragrant. When you go to a Northeast restaurant, you generally have to order the stewed dishes of the Northeast.

Oh, the favorite Northeast dish, that is, pork stewed vermicelli, this is still the most classic Northeast side, there are some more, that is, some of the more common big pot dishes are also more delicious, and there is back to the pot meat and the like, these are all Northeast dishes, and chicken stewed mushrooms are also very good.

The best taste of Northeast cuisine is chicken stewed mushrooms, chicken stewed mushrooms are to the standard dishes to greet guests, for example. When the son-in-law comes to the door, the uncle will make chicken and stew mushrooms.

What's your favorite Northeast food? Northeast cuisine refers to the culinary dishes that exist in the Northeast region.

The representative dishes of Northeast cuisine are white meat and blood sausage, pork stewed vermicelli, pot wrapped meat, Northeast stew, chicken stewed hazel mushroom, slippery meat section, three fresh, grilled three white, bear paws, sauce skeleton, pig killing dishes, etc., Northeast people like to eat sauerkraut and dipping pickles with vegetables dipped in sauce are also a major feature of Northeast diet that distinguishes it from other cuisines.

My favorite Northeast dishes include chicken stewed with mushrooms, pork stewed vermicelli, pot wrapped meat, and cabbage. Wait a minute.

Dried tofu with sharp peppers, the favorite of the Northeast men, and the dish that the Northeast old men can't miss when they drink!

The meat is dipped in garlic sauce, and the meat taken from the boiled big bones is much more fragrant than the tenderloin!

Chicken stewed mushrooms, Northeast stupid chicken and Northeast wild mountain mushrooms, all full of game, the chicken is firm, and the mushrooms are delicious!