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东北菜英文介绍

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Qing halogen pupa raw materials: rhubarb pupa 250 grams, fresh yam 100 grams, clear brine juice 500 grams. Seasoning: salt, gourmet powder every 25 grams, onion, ginger 100 grams, dried tangerine or orange peel to 10 grams, anise 10 grams, bay leaf 5 grams, a. dahurica 15 grams, cardamom 15 grams, rice wine vinegar 15 grams, pure 0.5 gram. Production: 1, will Chao wash pupa in boiling water for 5 minutes to water cut, add modulation is good marinades born inside a small fire boil, simmer fire made 10 minutes, immerse 4 hours to use, chill town cool. 2, yam to PiGaiCheng 2 cm in whitewater add vinegar, strip out of pure immersion 2 minutes, wash, then into a pupa together in 10 minutes, take juice soaking installed dish can. Features: color is bright, marinades limpid, nutritious, the taste is stewed smells, mouth qualitative and delicate. Operating key: yam to use vinegar wash, pupa fresh and tender, enclosed: the method of making clear brine HuaDiao wine 250 grams, ice-sugar 100 grams, rose 200 grams, mineral water 75 grams, 30 grams of illicium, cassia 30 grams, Chinese prickly ash 10 grams, white pepper 20 grams, CaoGuo 10 grams, a. dahurica 10 grams, good ginger 10 grams, carrot 100 grams, parsley 100 grams, white soy sauce, ginger, Onions 250 grams every 150 grams, salt 200 grams. Bring to a boil, turn again to fire cover red sage root four hours
Sour pickled cabbage ribs

【 main ingredient 】 【 methods 】 【 stew pork sour taste type 】 【 】 the dishes into the material: QiangGu ingredients: hot dip material: ginger, salt SuanNi, soy sauce, chilli oil, fermented bean curd, Chinese chive flower, parsley 1. A pot of boiling water, do QiangGu hot minute, ward, then wash clean the blood. 2. Pot, add water to meet QiangGu, into two slices ginger. Boil over medium heat, slightly put fire turn little dots, but keep boiling state 15 minutes, this soup is white. Then fire small into soup to simmer, about an hour to an hour and a half. 3. Put sour pickled cabbage. 4. In the sour pickled cabbage into ribs cooked for another 40 minutes. 5. The soup and some salt to the soup, let sodium just. 6. The SuanNi, soy sauce, chilli oil, fermented bean curd, Chinese chive flower, parsley according to certain proportion mix together. [4] the chicken braise 44.28% 【 cuisines 】 northeast hazel the menu
The chicken braise were 94.24%

【 main ingredient 】 chicken 【 methods 】 【 taste type 】 salty stew fresh 【 dishes into 】 hot dish 1, northeast hazel with clear blisters were soft, pick to root, clean, and vermicelli with clear blisters soft spare; 2, the whole chicken cut into large pieces Chao water; Three, pot, put and thermal chungwha post after onion, ginger, Chinese prickly ash, fry out; fragrance, add chicken stir evenly; 4, smoke a little into cooking wine, old color, add salt to taste, pour into hot water didn't chicken; 5, in 20 minutes, were 94.24% stew in bubble soft vermicelli continue to braise for five or six minutes. Another: in the northeast, scallions is important accessories. [4] ======清卤蚕蛹　原料：大黄蚕蛹250克，鲜山药100克，清卤水汁500克 。调料：盐、味精各25克，葱姜100克，陈皮10克，八角10克，香叶5克，白芷15克，豆蔻15克，米酒15克，醋精0.5克 。制作：1、将蚕蛹洗净沸水中焯水5分钟至断生，放入调制好的卤汁里面大火烧开，小火煨制10分钟，浸泡4小时待用，放入冰箱镇凉 。2、山药去皮改成2厘米条状，用白水加醋精浸泡2分钟捞出，冲洗一下，再放入冰镇的蚕蛹里一起浸泡10分钟，带汁装盘即可 。特点：色泽鲜明，卤汁清澈，营养丰富，口味卤香浓郁，口质细嫩 。操作关键：山药要用醋洗，蚕蛹鲜嫩，附：清卤水的制作方法 花雕酒250克，冰糖100克，玫瑰露200克，矿泉水7500克，八角30克，桂皮30克，花椒10克，白胡椒20克，草果10克，白芷10克，良姜10克，胡萝卜100克，香菜100克，白酱油250克，葱姜各150克，盐200克 。先大火烧开，再转文火熬制4个小时
酸菜排骨
【主料】 猪肉【做法】 炖【味型】 酸味【成菜】 热菜原料：腔骨配料：姜，盐蘸料：蒜泥、酱油，辣椒油，腐乳，韭菜花，香菜碎1. 做一锅开水，把腔骨烫一分钟，驱除血末，然后洗干净 。2. 锅里重新接水，放入腔骨，放入两片姜 。中火煮开后，稍微把火转小点，但是保持沸腾状态15分钟，这样汤会比较白 。然后转成煲汤小火慢炖大约一个小时到一个半小时 。3. 放酸菜 。4. 把酸菜放入排骨中再炖40分钟 。5. 汤里撒点盐，让汤的咸淡刚好 。6.把蒜泥、酱油，辣椒油，腐乳，韭菜花，香菜碎按照一定的比例拌在一起 。[4] 小鸡炖榛蘑【菜系】 东北菜谱   
小鸡炖榛蘑
【主料】 鸡肉【做法】 炖【味型】 咸鲜【成菜】 热菜1、 东北榛蘑用清水泡软，摘去根部，清洗干净，粉条用清水泡软备用；2、 整鸡切大块焯水； 3、 锅中油热后，放和葱、姜、花椒、大料炒出香味，放入鸡肉翻炒均匀；4、 倒入料酒、老抽少许上色，加盐调味，倒入热水没过鸡肉；5、 放入榛蘑炖二十分钟，放入泡软的粉条继续炖五六分钟即可 。另：在东北，大葱是重要的辅料 。[4]
 
 
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【东北菜英文介绍】http://blog.tianya.cn/blogger/post_read.asp?BlogID=3634722&PostID=32290583

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