northeast dish
BreanneShanahan
Ganoderma lucidum has significant effects on enhancing human immunity, regulating blood sugar, controlling blood pressure, assisting tumor radiotherapy and chemotherapy, protecting liver and promoting sleep, etc. Ganoderma lucidum nourishes qi and blood and nourishes the essence. Young pigeons nourish qi and nourish the kidneys, expel wind and detoxify. <br /><br />Red dates contain rich nutrients such as protein, fat, carbohydrates, organic acids, vitamin A, vitamin C, trace calcium and various amino acids. Red dates are sweet and warm in nature, and have the functions of nourishing the spleen and stomach. They have the functions of replenishing the middle and replenishing qi, nourishing blood and tranquilizing the nerves, and relaxing the medicinal properties. Red dates are a sacred product for replenishing qi and nourishing blood. They are also inexpensive and inexpensive. Most people can make good use of red dates to achieve health care effects. <br /><br />Stewed young pigeons with Ganoderma lucidum and jujube can strengthen the spleen and appetite, replenish qi and blood, nourish the heart and soothe the nerves, enrich essence and improve eyesight, treat mental loss, heartbeat, insomnia, and dizziness. Eat it regularly to strengthen your body, reduce disease and delay aging.
QueenieReilly
In the past, I always liked to go to Huangyibo Jiukou to eat the sauce bones from that restaurant. Zheng Yuan said with a smile, our tastes really match. Heh ~~ I still remember when you said that the sauce bones I made were better than the ones in restaurants and suggested that I open my own bone shop... So, remember your praise every time I make this dish. Sour and sour ~~ Hahaha<br /><br /> The main ingredients of sauce bones are pork stick bones and spine, which is a famous dish in Northeast China. Depending on the main ingredients, there are sauce spine, sauce pork ribs and sauce stick bones. These raw materials have one common feature, that is, they can withstand long-term stewing without the meat becoming stale or dead. Among them, pork spine is the most popular because it tastes the most soft and waxy after stewing. Compared with some braised vegetables and red stewed vegetables, the use of seasonings in Northeast Sauce bones is not much different. The main features come from the selection of main ingredients (live meat with bones) and the large pieces of each bone (about three or two pieces of sauce backbone are worth one pound). Large pieces of meat tend to be more delicious after being boiled and stewed, and the meat aroma is fragrant. <br /><br />Share with you the simplest and most delicious method of bone paste ~~
DestineeSatterfield
"Cuihua, serve pickled cabbage!" You must have heard Xuecun's song "All Northeastern People Are Living Lei Feng". In Northeast China, especially Heilongjiang, there are six months of long winter every year. In the cold winter, white snow covers everything, and people prepare enough winter vegetables like mice. Before winter, every family had to pickle a large jar of pickled cabbage, and pickled cabbage became the "protagonist" of the people's tables in winter. <br />"The pure and authentic sour cabbage in Northeast China is also called kimchi and pickled vegetables. It is made from Chinese cabbage or cabbage and other seasonings, soaked and fermented under the action of Lactobacillus. Sauerkraut tastes salty and sour, has a crisp and tender taste, bright color, and has a tangy aroma. It is appetizing and refreshing. It can not only increase appetite and help digestion, but also promote the body's absorption of iron. The sourness of pickled cabbage is the result of Lactobacillus decomposing sugars in cabbage to produce lactic acid. Lactic acid is an organic acid that can increase appetite and promote digestion when absorbed by the body. <br />Sour cabbage and boiled white pork is a famous Northeast dish. The method is very simple, the soup is rich, and the meat carries the aroma of pickled cabbage. It melts immediately in the mouth. It is fat but not greasy. When eating, you can attach a plate of garlic soy sauce dipped in the meat slices. The pickled cabbage absorbs the aroma of the meat, and it tastes crisp, tender and very refreshing. I didn't pickle the pickled cabbage myself. It was a gift from a friend in Northeast China. It's great to eat authentic pickled cabbage in Northeast China every year.
