northeast dish
VicentaLakin
An extremely simple festival, a feast, a home dish, with vegetables, meat, eggs, and ears, rich in food, co-ordinated, nutritionally balanced, delicious food
VicentaLakin
In the north-east, there is a “mixed” meaning that soybeans, potatoes, eggplants, green peppers, tomatoes, mussels, etc. are cooked with ribs. The north-east is a common north-easterly dish, which is easy to cook, is well-fed, has a good taste, and is one of the most popular foods of the north-east in their New Year. The raw materials for the northeast are tomatoes, eggplants, peppers, lentils, cabbage and potatoes, as well as mushrooms and soybeans, which are unique to the northeast. This dish alone contains nearly 10 kinds of food that are very compatible with the nutritional requirements of food diversity, and is also compatible with the healthy nutrition concept of red tomatoes, blue purple eggplants, orange pumpkins, green green peppers and lentils, white cabbage and potatoes, and black mushrooms, which eat 5-7 colours of food per day. In general, vitamin C in the food is too hot to be destroyed by heat and is taboo in stew. However, the presence of a special enzyme in tomatoes results in very little damage to vitamin C during cooking. In addition, tomatoes contain a wealth of tomato erythromatide, a sort of fat soluble thing that can be better absorbed and used in the human body only if it is heated and oily, and it is therefore perfect to place tomatoes in this dish. In the whole course, mention should be made of blue purple eggplants, which are the most resistant to oxidation in all coloured foods. Food of no other colour is comparable in terms of helping to depress, slow or even reverse some of the damage to the aging brain and improving memory. Even more difficult is the fact that tomatoes and eggplants both contain bio-yetone at very high levels (7000 ug), which can prevent the oxidation of low-density proteins, help to reduce the trend of carcinose coagulation in the blood, can also make the aneurysms and cardiacs in the heart more robust, have the function of regulating blood pressure and the heart, prevent heart disease and stroke, and prevent the spread of cancer cells. In the north-east, tomato chromosomals, β-carrotin in pumpkins, bio-yellone in tomatoes and eggplants, vitamin C in peppers are powerful antioxidants, mushrooms contain large amounts of vitamin B and mineral, beans contain high-quality proteins, and multi-nutrients and antioxidants can be of great benefit to human immunity and resistance. It's related to a pot that stirs a spoon, also known as "a pot that stirs a spoon," which is a saying of the tunnel. When you see it, you remind me of the northeast stew. Cooking is one of the most common ways of cooking in the northeast, and it is about the cold in the northeast. You know, the cuisine comes up, it's hot, it's hot, it's warm, it's warm, it's warm, and it doesn't get cold very soon. Even if it's longer, it's warmer. Most of the practices in the north-east are related to the north-east ethnic group, and it has been said that stew is a legacy of the north-east nomadic peoples, who used to live in the land of Mongolia, Daejin, Taisai and Manu, who live in exile on the back of horses, with a large iron pot on the back of horses, and when they arrive in the camp, they are thrown into a pot with vermin and slowly form the north-east character of the stew. The northeast cuisine doesn't need any heavy crafts, the vegetables, the meat, the meat, the meat, the meat, the meat, the meat, the pot, the fire, the cuisine, the cuisine, and the cuisine, with a small iron pot, a iron pot or a large bowl. Look at the stew, look at the amount of it, it's the warmth and goodness of the Northeast. Don't worry about the lack of food. You can make it in the big bowl. It's important to eat the northeast cuisine, to be civilized, to be polite, to dance with chopsticks, to laugh loudly, to have a cup shattering, to be sweaty on your face, to eat fast, to stand up, to sit on a stool, to hold a drink cup in your hand, to pick up a dish, to laugh in your mouth, to be seen as a bandit in other places. This is now less common in cities, but it is often seen in rural areas when it comes to big and small events. Northeast stew looks simple, but it's more interesting to think about it, but it's better known as “pork stew”, “poo-poo-poo”, “poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-po-po-po-poo-po-po. There are, of course, a variety of materials, such as the “Northeast Scorch” that people now eat, which is mixed with different materials in different seasons, about a dozen of which are made together. Northeasters like to eat stew, like people who live in the northeast, it's simple and coarse. Whatever material you can eat, you can push a pot of stew, but sometimes two or two pairs, and sometimes multiples, but after a fire, different things fade away from each other, and really do it with you, with me, with you, and with no distance. Northeasters live in ice and ice, and in order to protect themselves from natural and man-made disasters, they have developed a spirit of solidarity, a diet that stirs a spoon in a pot and draws into each other ' s relationships. The broadness of character, atmosphere, enthusiasm and tolerance are reflected in the stew。
VicentaLakin
At the end of the year, last year's end was as if it had happened yesterday, and this year it started again, and I don't know if people have grown up to feel that time is going on so fast. I always remember that when I was a kid, I had to wait for a weekend, and now it's always like a weekend and a weekend, and we've grown up in the dust of our years. I've been thinking about what my food dream is, but I didn't think about it when I first learned to cook it, but when I cook for the people I love, when I watch people eat happy and enjoy the food you cook, there's a sense of satisfaction in my heart, and in order to keep it going, I'm learning, and gradually the kitchen becomes a place of love. Remember when we renovated the house, Bear said that I was going to break the wall of the library and put it in glass so that I could see you in the kitchen while working in the library, so that the wall that we saw in the kitchen actually turned into glass. So my food dream is simple, I'm willing to do it, and the people who eat it enjoy it, that's enough. Well, that's a lot of things. Is it like our lives to make a dish that you've never done before, try and taste well, sour and sweet and sour? The pan is a northeast veggie, usually ending with ketchup. I didn't put it today, but it tastes good。
VicentaLakin
In modern life, there is a greater desire for food hygiene and safety, which is a very correct idea from a health point of view, so that people will also be more careful in their choice of food, and that is no shame. Indeed, a large number of genetically modified foods, anti-fat foods, heavy salt foods and excess preservative foods, among others, are on shelfed and marketed, reducing the choice of healthy foods. In general, when shopping and choosing foods, the intangibles allow people to take stock and accumulate common sense of selection and some knowledge related to food health, and while government departments are strictly regulated, we do have to raise some awareness about healthy foods, choosing only the right and not the only measure of price in shopping. Today, I'd like to introduce a pickled dish. There is some misunderstanding about pickles, most of which are considered unhealthy because of high levels of nitrite, which can cause cancer. It is also not entirely true that some of the long pickled dishes are not carcinogenic, but that high salty foods are still poorly eaten and, while not necessarily carcinogenic, are prone to the hardening of cardiovascular vessels, which is also detrimental to health. Pickles, if they are salted for longer than 20 days, will gradually decline from their initial peak to almost zero. Experimental use of pickles, while not carcinogenic, is also detrimental to the cardiovascular environment, especially for friends suffering from such diseases, who eat less or less. But pickled sour foods are different, and as long as they are made well and hygienicly controlled, they are healthier. It contains a large amount of lactacid that promotes metabolism in the human body, which is both appetizing and good for health. However, if there is no strict sanitary control during the pickle process, the mixing of the fungus can contaminate the raw materials of the pickle, and the bad taste can affect health. Today's first production is a spicy cabbage. This dish has already been introduced, but at the invitation of a friend, it is presented once more in detail. The most important thing about making spicy cabbage is hygiene, starting with the strict disinfection of the vessels in use and the burning and cooking of the upcoming bottle jar jars or scavengers with boiling water. If a box is used, it must be marked with a triangulation and marked with five words in the centre of the triangulation, which is a non-toxic, non-temperature-resistant container, with the market being open to South Korean imports and domestic production. The box was chosen to wash it and then put a small amount of clean water into the microwave and rotate it with a high fire for five minutes to achieve total disinfection. The pickle process, which selects the salt of small particles, is sold. It is suggested that, if you have the conditions, the pepper noodles should be made by yourself, that you can go to the market and choose some of the best pepper colours, which are pure and even, and then go home and use the scissors and mix them with a cuisine machine to grind them into pepper noodles, and that the hot cabbage is good-looking and delicious, if you don't like it too hot, and you can choose a small spicy brand of pepper, so that it tastes so hot and eats sour, salty and salty seafood with fruit and light. The reason I'm suggesting homemade pepper noodles is to prevent the purchase of fake chili noodles, which, if you don't look away, will be filled with nuclei nuclei or wheat peppers, which will probably be filled with poisons such as pigment, which will significantly affect your health and that of your family. Specific steps in the production of “spicy cabbage” are described below。
VicentaLakin
In the north-east, and particularly in Heilong River, there is a long winter of six months a year. In the cold winter, the snow of the horse covered everything, and people were ready for winter vegetables like rats. Before the winter, the family had to pick up a big bowl of sour vegetables, which became the “principal” of the winter people's table. “The sour cabbage in the north-east, known as pickles, pickles, etc., is fermented by fermentation through a blisters, which are used in the pure tunnel. It tastes sour, it tastes sour, it tastes so bright, it smells sour, it smells sour, it refreshs, it awakes, it not only enhances appetite, it helps digestion. Sour and white is a famous Northeast dish. It's very simple, the soup is thick and the meat smells of sour sauce. It's good to be used as a hot pot, and it's good to cook with something that's resistant to cooking. You can eat with a plate of garlic sauce and meat. The sour is full of meat and has a soft taste and a very good mouth。
