The traditional northeast pan
By VicentaLakin
WHEN IT COMES TO GOOD NORTH-EAST FOOD, IT IS IMPORTANT NOT TO MENTION A “HARD FOOD” THAT MANY PEOPLE WOULD LIKE TO ORDER IN THE RESTAURANT — MEAT. THE HARD FOOD IS WHAT THE NORTHEAST PEOPLE CALL A LARGE PIECE OF MEAT, WHETHER IT'S FOR A MEAL OR FOR A MEAL, WITH A FEW C-PLACED “SHOWS”, WHICH IS THE KIND OF MEAT. IT'S ORIGINALLY CALLED "PET POP" AND IS MADE OF THE TENDEREST SPINAL FLESH ON THE PIG, AND IT'S MADE OF GROCERIES, YELLOW COLOURS, SOUR AND SWEET, FOR THE CHILDREN AND THE OLD. THE FIRST BITE WAS THE SOUR SWEETNESS OF THE TIP OF THE TONGUE, FOLLOWED BY THE “SWEET” OF THE TEETH TOUCHING THE FACE OF THE CRUMBS, AND THE LAST ONE WAS THE FRAGRANCE OF THE FRAGRANCE, EACH CHEWING WITH A MIXTURE OF SOAK, BRILLIANCE, SOUR, SOUR, SWEET, AND A LITTLE BIT OF GINGER SWEETNESS AND ORANGE JUICE. IT BEGAN IN HARBIN AND EVOLVED INTO DIFFERENT PRACTICES THROUGHOUT THE COUNTRY, AND HERE WE ARE INTRODUCING MORE TRADITIONAL PRACTICES IN OUR NORTH-EAST。
Recipe Recommendations
- pork loin half a
- Jiang 2 tablets
- onion 10 grams
- garlic 1 clove
- eggs one
- starch 120 grams
- salt half a spoonful
- chicken essence a little
- water appropriate amount
- vinegar 1 scoop
- white sugar 1 tablespoon
- vegetable oil appropriate amount
- concentrated orange juice a little
- sweet and sour
- fried
- half an hour
- ordinary
Steps for The traditional northeast pan
1
Prepare all kinds of material. There's no onions at home. I'll use them。
2
Rips out the rims on the surface of the ridge and cuts the knife into large pieces 3 mm thick. Chonches, garlic slices。
3
Pour corn starch, a little water, salt, chicken, eggs and spinal meat into the bowl, pacing it with the hand, so that the surface of the meat is covered with thin slurry, which will be salted for a while. It's not easy to lose water, it's younger and it tastes better。
4
An appropriate amount of vegetable oil was poured into the iron pot, which burned to 50% of the heat, flattening the pieces and blowing them up。
5
Fifty percent of the hot oil will be used first to blow the meat tablets to gold and to extract the raw oils。
6
Then the oil in the pot will continue to heat up to 70% and the meat will be blown up again。
7
Blow up the surface of the meat, blow up the inside, get the spare. It is important that the surface be hardened so that when the last pot of custard comes back, the surface is soft, soft and tastes better。
8
Call it the right amount of white sugar for sugar juice. The ratio of sugar and vinegar is generally 1:1, and sugar can also be slightly more than vinegar, as it is followed by the use of fine orange juice。
9
It's a little bit of white sugar, vinegar, a little bit of concentrated orange juice and a little bit of water。
10
In the pot, the little fire heats up to the full melting of the sugar, and the soup drops in a blistering state, adding garlic chips and onions of ginger。
11
And pour into the fried meat tablets, and they will be tumbled quickly, so that the juice will be evenly wrapped on the meat tablets, so that they can flourish. I've been using a way to change the vinegar. I've been using the ketchup to fix the vinegar, or I'm going to do it again. As a Northeaster, I prefer the taste of our traditional methods。