The 6-course dish is famous in Tohoku

Three fresh

This dish can be described as a well-known dish in Northeast China, and three different vegetarian dishes are combined into a famous dish with a rich sauce and delicious to lick the plate.

Ingredients: eggplant, green pepper, potato

Ingredients: light soy sauce, salt, starch, dark soy sauce, sugar, garlic, green onion, sugar, oyster sauce

1. Cut the potatoes into hob pieces, blanch them with water, fry them in oil, fry them until they are golden brown and take them out for later use, and fry the green peppers in oil and remove them for later use.

2. Wrap the eggplant in starch, fry it in oil, finally get out of the pot, heat the oil, put the green onion segments, minced garlic, and pour in the seasoned sauce.

3. Three spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of sugar, one spoonful of oyster sauce, one spoonful of starch, a little chicken essence, add a little water and pour it into the pot.

4. Put the fried potatoes, eggplant, and green peppers into the pot and fry them a few times, and then you can get out of the pot.

Cabbage and pork stewed vermicelli

Cabbage and pork stewed vermicelli This dish is too classic, salty and delicious, the vermicelli is full of soup, the pork is fat but not greasy, take a bite, super satisfied!

Ingredients: pork, vermicelli, cabbage, green onions, ginger, garlic, dried chilies

Ingredients: salt, light soy sauce, spicy fresh, dark soy sauce

1. Boil water first, put the vermicelli in it and soak it until soft, slice the pork belly, put it in the pan and fry for two minutes, turn it over and continue to fry for two minutes.

2. When frying, cut other things, green onions, ginger, garlic, and dried chili peppers are fried, and after stir-frying for half a minute, fry the cabbage for two minutes.

3. Then add the cabbage leaves and fry for one minute, then add boiling water and put a little more, and put the soaked soft vermicelli in after boiling.

4. Add salt, light soy sauce, spicy fresh, cover and simmer over medium low heat for 10 minutes, and sprinkle chopped green onions out of the pot.

Pot wrapped meat

Pot-wrapped meat is the favorite of Northeast people, crispy and tender, sweet and sour.

Ingredients: potatoes, carrots

Ingredients: coriander, sugar, salt, white vinegar, green onion, starch

1. Cut the ginger loin five centimeters thick, soak for 10 minutes, dry the water, and pat it thinly and relaxed. The potato starch must be packed in bulk, soak in water for more than half an hour, and pour out the starch on the surface after standing for one hour.

2. Grab a piece of starch, put it into the meat slices, stir well, add a little water, stir evenly and add a few drops of oil to prevent it from collapsing when frying.

3. Fifty percent of the oil temperature is just smoking, you can get off the meat when it feels hot, the meat can float up immediately, the oil temperature is just on the fire, and the fried meat is slightly lowered to the heat, don't let the starch into the pot.

4. When the starch enters the pot, the oil is easy to splash. The first time it is set, wait for 30 seconds and then fry it a second time, and the oil temperature rises to re-frry.

5. Mix a tablespoon of sugar, white vinegar, a few grains of soy sauce, a little salt, and a little starch, pour it on the pot and meat, and put it on a plate!

Sauce bones

The sauce bones really satisfy the dreams of foodies to eat meat, salty and fragrant, so delicious that you can't stop eating it.

Ingredients: Large bones

Ingredients: rock sugar, dark soy sauce, light soy sauce, star anise, bay leaves, cinnamon, cooking wine, Sichuan pepper, salt, cloves, dried chili, nutmeg

For large bones, soak them in water for two hours, and change the water in the middle to soak the bones out. Soybean paste does not need to follow the ingredient list, and soybean paste can be increased or decreased according to taste.

1. Blanch the bones in water for two minutes, remove the foam, rinse well, heat the rock sugar to boil the sugar color, and boil it over medium-low heat until brown and brown.

2. Stir-fry the bones and syrup evenly, add water to boil, prepare some ingredients, turn to low heat and simmer for two hours, and then turn to high heat to collect the soup after two hours.

3. When you receive half of the soup, taste it and decide whether to add sugar. Turn off the water, turn off the heat and remove from the pot, and let it cool naturally after removing from the pot.

Sauerkraut stewed pork

The old sauerkraut in the Northeast is full of sourness, and it is a homely taste in the memory of Northeast people.

Ingredients: sauerkraut, pork belly, salt, ginger, green onion, garlic

Ingredients: star anise, Sichuan pepper, cooking wine, sugar, oyster sauce thirteen spices

1. Wash the pork belly, pot under cold water, add ginger slices, peppercorns, spices and cooking wine, and bring to a boil over low heat.

2. Rinse the sauerkraut with water, put it in the pot with cold oil, stir-fry the green onion and ginger until fragrant, add the sauerkraut, fry it over medium heat, and pour it into the rice cooker.

3. Stew the pork belly directly in the main pot over low heat and put it on top of the sauerkraut, pour in the boiling water that has not been over the pork belly, ask for hot water, add two spoons of salt, and cook rice with an appropriate amount of dry chili peppers and press the cooking button.

4. After cooking, cut the pork belly into thin slices and mix well with sauerkraut, add an appropriate amount of thirteen spices, a spoonful of sugar, a spoonful of oyster sauce, and eat!

Chicken stewed mushroom vermicelli

The chicken in this dish is fragrant and delicious, and the vermicelli is smooth and firm, making it a feast for the palate.

Ingredients: local chicken, potato flour, hazel mushrooms

Ingredients: sugar, chopped green onion, minced garlic, star anise, Sichuan pepper, cinnamon, ginger, dark soy sauce

1. Dry hazelnut mushrooms, wash off the dust with water, then clean the chicken, cut it into pieces of appropriate size, boil the water, blanch the chicken pieces for one minute, blanch the blood foam and remove it for later use.

2. Add soybean oil, sugar and stir-fry until the sugar melts. Pour into the chicken pan, pour the chicken into the pan and sauté until golden brown.

3. Add chopped green onion, minced garlic, ginger, star anise, Sichuan pepper, cinnamon, continue to stir-fry, add soy sauce, dark soy sauce, seasoning and coloring, stir-fry evenly, and add the soaked enoki mushroom.

4. Then pour in the water that soaked the enoki mushrooms and cover the chicken. Add sweet potato flour or potato flour, cover the pot and simmer for 40 minutes to reduce the juice.