northeast dish

eight Immortals crossing

eight Immortals crossing

VidaD'Amore

When I was a child in Gulangyu, my favorite thing was to go to the beach, swim in summer, and dig sea turtles and sea stone flowers in winter. <br />I remember once digging sea booms on the rocks of Dade Kee Beach and seeing two fishermen cooking on a fishing boat next to me.<br /> We were all surprised when they put Qinglan (a kind of fish, in southern Fujian) and the conch into the pot and cooked it!~~~ <br />Later, I learned that seafood can be stewed in one pot, and the taste is still so good! <br />In 2007, I returned to Xiamen again, and the husband of Aji, an old neighbor of Gulangyu, invited me to eat this Eight Immortals Crossing the Sea. <br />The Eight Immortals Crossing the Sea-is a clear soup made from various shellfish, fish, shrimp, and crab. <br />Original enjoyment!
white pork with garlic mashed

white pork with garlic mashed

LeonorSchoen

I remember when I first came into contact with Sichuan cuisine, I ate this white pork with garlic paste. The first Sichuan restaurant in the area makes very delicious white pork with garlic. The master chose the pork rump meat, which was cut thinly and the seasoning tasted quite good. The ingredients are simple and have a strong aroma, so I have loved this dish ever since. Many Sichuan restaurants have this dish with different flavors. Compared with it, I still like the simple white pork with garlic paste that I ate for the first time. Today, I also make a simple and home-cooked dish. I bought a pound of local pork. Although the price is a bit expensive, it tastes good. The raw materials for this dish are very important.
Twice-cooked pork with soy sauce

Twice-cooked pork with soy sauce

NonaCrona

"Twice-cooked pork" is a home-cooked dish in Sichuan. In the past when people were not very prosperous, there was a saying called: "Eat twice-cooked pork for a tooth sacrifice", which proves that twice-cooked pork tastes very delicious! <br />The "twice-cooked pork" is really fragrant, and it tastes fat but not greasy. Every time I make twice-cooked pork, I prefer to stir-fry it with Yongchuan fermented beans. The strong flavor of fermented soybeans adds an aroma to the twice-cooked pork, making it even more delicious, hehe! <br />The main reason why "twice-cooked pork" is not greasy is that the meat is boiled 80% cooked first, then sliced and stir-fried. The cooked meat will generally not become greasy after being stir-fried. Today, I will make this "Double-Cooked Pork with Soy Sauce" that I am good at. The specific recipe is as follows;
chicken stewed mushrooms

chicken stewed mushrooms

HazelRohan

A friend went to Northeast China on a business trip and brought me some authentic Northeast wild hazel mushrooms and sweet potato vermicelli strips. He said they were good for making chicken stewed mushrooms. I like this dish. I like to order this dish even if I go to a Dongbei restaurant to eat. The aroma of wild hazel mushrooms can fully integrate the delicacy of chicken and make it a very delicious dish. <br />Taking advantage of the weekend holiday, the little girl went to the market to buy a local chicken and cook a Northeast dish to try it. The little girl liked it very much and said that it was better than the restaurant. There was nothing to eat at school, so she ate more while she was home. Haha, this hungry ghost.
Northeast Three Delicacies

Northeast Three Delicacies

WhitneyWalsh

Di San Xian is a common home-cooked dish in Northeast China. It tastes delicious and is very good for rice. It can be said that rice suffers. Most restaurants use Di San Xian to oil potatoes, eggplant and green peppers in large amounts of oil, so the finished product looks very It is bright and bright, but nutrition experts point out that no matter how healthy vegetarian dishes are after taking a "oil-pan bath", they become unhealthy. Although the three delicacies are vegetarian dishes, once they are overcooked, their calories are higher than meat. The main ingredients of the three delicacies are potatoes, eggplant and green peppers. After potatoes are fried at high temperatures, they will produce carcinogens such as acrylamide; eggplants are rich in vitamin P and inhibitory keratin. They can lower blood lipids when eaten frequently, but they have a strong oil absorption ability. The fried eggplants are simply turned into small oil bags; Green peppers are "baptized" in the oil pan, and vitamin C is almost exhausted. <br />In this way, although the three delicacies are delicious, they are not suitable for eating more. If the family makes the three delicacies themselves, they can have less oil. Today, the third delicacies I made are not fried in oil, but fried in a small amount of oil. Although it is also more oil than the usual stir-fried food, it is already less oily compared with the ones in restaurants.