Classic northeast Cuisine: simple and unadorned(jing dian dong bei cai pu shi wu hua di san xian )

Classic northeast Cuisine: simple and unadorned

Introduction:

"Among the eight major cuisines, northeast cuisine can't be ranked on the list. It's easy to give people the impression that it's rough and not refined enough, so it's rare to make northeast cuisine in high-end hotels and restaurants. On the contrary, it helps the image of common people's food and gives the diners a lot of cordial feelings. Northeast cuisine has some characteristics of the northeast people. It's bold and unconstrained. You can enjoy a large plate of meat, a large plate of dishes and a large glass of wine! Northeast cuisine is originated from Shandong cuisine, with pickles and pickles as its main characteristics. It tastes heavy and salty. Thick line of northeast food, quite like thick line of northeast people, it is appetizing. If accompanied by mellow sorghum wine, there will be some pride rising from the stomach. The Northeast cuisine full of the flavor outside the pass is quite legendary. You may not know that chicken stewed with mushroom or pork stewed with vermicelli, but you can't help but know that although the three delicacies are simple ingredients, they are really the big stars on the table of northeast people. "

Production steps:

Step 1: peel and cut eggplant and potato into hob pieces, and cut green and red pepper into pieces.

Step 2: soak the cut potatoes and eggplant in water for 5 minutes.

Step 3: take out eggplant and potato, drain and sprinkle starch evenly.

Step 4: heat up some oil in the pan, deep fry potatoes over low heat until golden brown, remove and drain oil.

Step 5: pour the eggplant into the oil pan and deep fry until golden brown. Remove.

Step 6: mix the soy sauce, salt, sugar and starch to make the flavor juice.

Step 7: heat a pot with a little oil, saute shallot and garlic, add potatoes, eggplant and green pepper.

Step 8: stir in the flavored juice and heat slightly to make the starch gelatinize.

Step 9: sprinkle in the garlic, stir fry evenly, then out of the pot.

Materials required:

Eggplant: moderate

Potatoes: moderate

Green and red pepper: moderate

Onion powder: appropriate amount

Minced garlic: right amount

Corn starch: right amount

Starch: appropriate amount

Soy sauce: 2 teaspoons

Salt: right amount

Sugar: a little

Note: 1, eggplant cut into pieces or pieces, due to oxidation will soon turn brown from white. If the eggplant is cut into pieces and soaked in water immediately, it can be picked up and dried when cooking, so as to avoid eggplant discoloration. 2. Frying eggplant will cause a lot of loss of vitamin P. frying eggplant after pasting and sizing can reduce this loss. 3. Vegetables covered with starch and then fried, will not inhale too much fat. 4. Adding minced garlic can improve the taste and aroma.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jing Dian Dong Bei Cai Pu Shi Wu Hua Di San Xian