is one of the important coal bases in the country, and is a major old industrial base in Northeast China.(Hegang) has an area of 14,784 square kilometers and a population of 1.09 million.

FeaturesSnacksExamples: Homemade fish stew, mushroom stir-fryEggplantHegangMushroom fried noodlesWhite fishDumplingsFish in iron potPotatoStewedBean sprouts,MushroomsStewed chicken, small basket noodlesSteamedBeefSliced meat,Bone stewStewed sauerkraut.

Stewed chicken with mushrooms

Introduction

Stewed chicken with mushrooms is a famous Northeastern dish, made with dried mushrooms,Chicken meatandnoodlestogether.Steamed chickenMushrooms are best when using wildHarin mushroomsandthe thin-stemmed small umbrella varieties. Harin mushrooms can best highlight the aroma of the chicken.Authentic mountain delicacies.Northeastern cuisineOne of the few Northeastern cuisines that can be comparable to other high-end cuisines.Everyday dish

Method

Main ingredients

750-1000g of young chicken, 75g of mushrooms (preferably Northeastern Harin mushrooms)

Seasonings

Green onions,GingerRed chiliSaffron,Soy sauce,Rice wine, salt, sugar, cooking oilSteps

1. Wash the young chicken, cut into small pieces;

2. Soak the mushrooms in warm water for 30 minutes, wash and set aside;3. Boil water in a pot, add a small amount of oil, when the oil is hot, add chicken pieces and stir-fry until the chicken is colored, add green onions, ginger, saffron, chili, salt, soy sauce, sugar, rice wine, stir and cook for about 10 minutes, then add mushrooms and cook over medium heat for 3-4 minutes.Potato and bean sprouts

Introduction

Potato and bean sprouts are a local Northeastern dish, with simple ingredients and easy preparation.

The simplest way to prepare potato and bean sprouts is to stew them together.

This dish belongs to the Northeastern cuisine, so it is important to note that Northeastern bean sprouts are not long bean sprouts, but

(sijiu dou)

The simplest way to cook potatoes and beans is to cook them together, or some people add meat to cook, which tastes better.MethodMain ingredients: 1 potato, 200g bean sprouts.Auxiliary ingredients: 5g ginger, 5g garlic, 3g salt, 5g soy sauce.

Method:

1. Wash and peel the potatoes, cut into strips;

Wash and cut the bean sprouts into segments.

2. Heat up a pot, add oil, stir-fry the ginger and garlic, then add the bean sprouts and stir-fry until they change color.

3. Pour in the potato and continue to stir-fry, add salt and soy sauce, add water and cover the pot to steam until the potatoes and bean sprouts are cooked.Noodle soup

Introduction

Noodle soup, a Chinese Han ethnic dish

noodles

popular in Northern China.

It is spicy and fragrant.Chili, chopped green onions.Popular in northern China.Chili sauce3 tablespoons, chili oil 1 tablespoon, a pinch of salt, chili flakes plusStockMix well.Cook the noodles, drain and place in a bowl, add the sauce and chopped green onions.MethodIngredients:Noodles 250g, 3 chilies, 2 green onions, 1/2 cup of broth.

3 tablespoons chili sauce, 1 tablespoon chili oil, a pinch of salt.

Method:

1. Chop the chilies and green onions.2. Mix chili sauce, chili flakes and broth.

3. Cook the noodles, drain and place in a bowl, add the sauce and chopped green onions.

Bone stew sauerkraut

Introduction

Bone stew sauerkraut is a Northeastern specialty.

Method

Ingredients:

Main:

3 pieces of pork belly, 1 large potato, a small handful of noodles, 1/4 piece of sauerkraut.

Seasonings: green onion, ginger, soy sauce,

Fennel

Powder, rice wine, salt,Chicken powder3 potatoes, a small handful of vermicelli, 1/4 of a cabbage.

Operation:1. Cut the pork belly into small pieces, take the small belly, and discard the two large bones (save them to boil soup).Wash the pork belly with boiling waterto removeblood

foam.

Cut the sauerkraut into small pieces, slice the thick skin of the sauerkraut into thin slices, soak in cold water for a while.Peel and cut the potatoes into large pieces.Soak the noodles in hot water.Chop green onions and ginger.2. Prepare the ingredients while boiling the pork belly.In a small bowl, mix rice wine, fennel powder, salt, chicken powder and water.3. Heat the oil in a pot, add green onions and ginger, then add the pork belly and stir-fry until it is 50% cooked, then add sauerkraut, potatoes and noodles, add the prepared ingredients.Add another small bowl of water, enough to cover the ingredients, cover the pot and cook over medium heat.

After 10 minutes, the dish is ready.Pay attention to not letting the water dry out while cooking, otherwise it will affect the appearance and taste of the dish.

Sliced meatIntroductionSliced meat is a traditional Chinese Han ethnic dish.First, wash thepig's backmeat

and put it in a pot of cold water, add 10g of green onion, 10g of ginger, 5g of rice wine;

Cook the meat until it is 70% cooked, then cool and cut it into 0.5cm thick, 3cm wide and 5cm long slices;

Add water to thewinter mushroomand remove the root, and insert a piece of meat in the middle. Then, arrange the meat slices neatly on the bottom of the soup plate, and sprinkle the shredded ingredients on top.Add salt, green onions, ginger, soy sauce,MSGand rice wine, 250g of water;Put in a steamer and steam for 40 minutes, then take it out and pour the juice into the pot;Put a flat plate on top of the soup, then turn it upside down, so that the ingredients are in the middle of the plate, and the neatly arranged noodles are on the top;You can also add a little green leaf to decorate.RadishCut into 3cm long, 0.5cm wide and 0.5cm thick strips, blanch in water and arrange in a cross shape on the edge of the plate.Heat up a pot, boil water and add potato starch, then pour it on the meat.MethodThe ingredients for making sliced meat are:Main: 750-1000g of young chicken, 75g of mushrooms (preferably Northeastern Harin mushrooms)Seasonings: 5g green onions, 5g ginger, 3g salt, 5g soy sauce, 5g rice wine, 250g waterRadishCut into 3cm long, 0.5cm wide and thick, blanch in water and arrange in a cross shape on the edge of the dish;Heat the pot, add water starch after boiling, just cook on the surface of the sand.

Recipe

Materials for making meat strips:

Main ingredients:Pork legMeat 500g.

Ingredients:Shiitake mushrooms100g (fresh)Carrot50g

Seasoning: Salt 10g, white sugar 15g, soy sauce 20g, MSG 4g, rice wine 10g, green onions 15g, ginger 15g, cornstarch (Corn) 5g.Instructions:

1. First, cut the

pig hind leg meatinto pieces, put it in a cold water pot, add green onions, ginger (10g each), and rice wine (5g);2. Cook the meat over medium heat until it is 70% cooked, then cool and cut into 0.5cm thick, 3cm wide, 5cm long pieces;

3. After removing the root of the shiitake mushrooms, place them in the middle of each piece of meat. Arrange the meat pieces neatly at the bottom of the soup dish. Place the remaining ingredients on top, and add salt, chopped green onions, ginger, soy sauce, MSG, rice wine, white sugar, and 250g of water;

4. Steam for 40 minutes, then remove the soup and pour it into the pot;

5. Place a flat plate on the soup, then invert it, so that the ingredients are in a neat shape on the plate and the crumbs are at the bottom;

6. You can also add some green leafy ingredients for decoration;

7. Cut the carrots into 3cm long, 0.5cm wide and 0.5cm thick pieces, and blanch in water. Then arrange them in a cross shape on the edge of the plate;

8. Heat up the frying pan, add water and starch to thicken, and cook on the surface of the braised meat.

Small dumplings with beef

Introduction

Small dumplings with beef is a traditional Chinese dish.

It has been popular for decades.Legend has it that master painter Zhang Daqian once personally cooked "small dumplings with beef", and added chili powder, Sichuan peppercorns andcorianderto increase the aroma of the dish, which is rich in flavor.Everyone praised it.Small dumplings with beef, home-style dish.It has the effects of nourishing blood and qi, replenishing and nourishing the body, and improving digestion.Method

Prepare the materials:

Beef

1 piece (350g), five-spice powderRice flour100g, ginger 1 piece, small green onion a small bunch, driedLotus leaf1Prepare the seasoning:

Salt, black

pepperA little, a small spoonful of edible oil, a spoonful of old soy sauce, half a spoonful of sugar, two spoonfuls of oyster sauce, 1/4 lemonJuice (can be omitted or replace with a small spoonful of cornstarch), about half a bowl of water.Instructions:1. Prepare the materials, and soak the dried lotus leaves in water in advance;

2. Wash the beef, cut it into thin slices along the grain, you can use the back of the knife to cut the meat twice, so that the meat is more fluffy and flavorful when cooked;

3. Chop a small piece of ginger into very fine minced ginger, and chop the small green onion into green onion;

4. Put the beef in a bowl, add minced ginger and all the seasonings except the water, and stir well. Let it sit for 30 minutes to marinate;

5. Pour rice flour into the bowl, slowly add water, and mix it with the beef. Let the rice flour gradually absorb water;

6. Place the soaked lotus leaf on the steaming rack. If the lotus leaf is large enough, you can stack it to prevent the soup from the beef from leaking out;

7. Evenly spread the mixed rice flour and beef on the lotus leaf;

8. Place the steamer on the stove, add enough water, and start cooking. Cook over high heat for 20-30 minutes;

9. Sprinkle with chopped green onions.

Sauce,

Red bell pepperOnly for decoration, can be omitted.Operation tips:1. If you buy pre-packaged steamed meat with rice flour, you can omit the salt, as pre-packaged steamed meat with rice flour already contains a lot of salt. When making, you can first add a little salt, and then taste it after mixing, and adjust it accordingly.

2. Add

Lemon juiceto make the beef more tender. If you don't have it, you can omit it or use cornstarch instead.3. Lotus leaf can be bought in Chinese medicine shops or tea shops. I bought it at. If you don't have it, you can use steaming cloth or cooking paper instead.

Home-style fishIntroductionHome-style fish is a home-style dish, with fish as the main ingredient. It is simple to cook and nutritious. The soup is flavorful.

Features:

The soup is rich and fragrant, with a salty and sweet flavor.

Nutritional value:

River fish

contains high-quality, complete, and easily digestible protein, which is a good protein source for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. It can enhance the body's resistance to disease. Patients with hepatitis, nephritis, hypertension, cardiovascular disease and chronic bronchitis can eat regularly;

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Nutritional value:

CodContainsProteinExcellent quality, complete, easy to digest and absorb, a good source of protein for patients with liver and kidney diseases, cardiovascular diseases, often eating can enhance resistance, patients with hepatitis, nephritis, high blood pressure, heart disease, chronic bronchitis and other diseases can eat frequently;2. Cod is good for strengthening the spleen and dehumidifying, and for opening appetite, and blood circulation, warming and clearing the air, which is very beneficial for the spleen and stomach, edema, ulcers, pharyngitis, asthma, diabetes;Stewed after giving birthCodFish soupcan replenish and promote lactation;3. Cod meat is tender and fresh, can be made intoPorridgeSoup, dishes, snacks, etc.Especially suitable for making soup, cod soup is not only fragrant and fresh, but also has strong nourishing properties, is very suitable for elderly people and patients after illness, and is especially suitable for pregnant women.

Recipe

One and a half cod,Tofuhalf a block, five flower porkPorkFour ounces, two ounces of vermicelli.

Seasoning: Six red peppers, green onions, ginger, garlic, white sugar, cooking wine, cloves, peppercorns,VinegarSea Tian soy sauce, salt.

Prepare ingredients:

Wash and peel the fish, cut into two halves and into small segments, fry in oil until golden brown;Cut the tofu into 1cm thick triangles, fry in oil until golden and crispy, cut the five flower pork into strips after boiling in hot water, and wash the vermicelli.

Production process:

1, put a spoonful of oil in the pressure cooker and put five large cloves and twenty peppercorns, fry until fragrant and remove.Add a spoonful of white sugar to stir until it becomes a sauce color, then add green onions, ginger, garlic, red peppers to stir out the aroma, add appropriate amount of water, then add cooking wine, vinegar, soy sauce, salt.Put all the ingredients in, cook until the ingredients are one centimeter high.

2, cover, after opening the pot, add the valve, after gas, close the fire.After five minutes, take out the fish, put a large bowl of oil.If there is too much soup, open the cover and roast it.

Clear stewed original beef

Introduction

Features:

Clear stewed original beef can strengthen the spleen and stomach, nourish blood and qi, strengthen muscles and bones.In this cold winter, you can try it, the method is simple, and the seasoning needs to be cooked over a small fire, when you have free time at home, try it, the taste is very original and delicious!

Recipe

Ingredients: Beef, peppercorns, cloves, dried chili peppers.

Recipe:

1, cut the beef into small pieces, remove the blood foam in hot water.

2, put peppercorns, cloves, dried chili peppers into a seasoning egg (that is, a container that can hold things with holes, like an egg), wrap in gauze.Add a slice of ginger to remove the smell…

3, then cook, cook first with a large fire to boil the water, then reduce the heat slowly, easy to cook and will not cook the soup dry, absolutely can't see the dish at this time, otherwise when you want to come back, it will be burnt.

Mushroom stewed small chicken

Introduction

Mushroom stewed small chicken

The method of cooking small chicken with mushrooms is very simple, as long as you followRecipeSteps, you will definitely enjoy a delicious dish, small chicken stewed with mushrooms is a very characteristic dish of the Northeast cuisine of China, small chicken stewed with mushrooms is the main material of chicken, and the cooking method is stew, the taste is home-style.

Recipe

Ingredients:

Main ingredients: 750g-1000g small chicken, 75g mushrooms

Seasoning: green onions, ginger, dried red chili peppers, cloves, soy sauce, cooking wine, salt, sugar, edible oil

Operation:

1, wash and cut the small chicken into pieces;

2, soak the mushrooms in warm water for 30 minutes, wash and set aside;

3, put the pot on high heat, add a small amount of oil, wait for the oil to heat up, add the chicken pieces and stir fry until the chicken changes color, add green onions, ginger, cloves, dried red chili peppers, salt, soy sauce, sugar, cooking wine, stir fry until the color is evenly colored, then add an appropriate amount of water, and cook for about ten minutes, then add the mushrooms, and cook over medium heat for about four minutes.

White fish dumplings

Introduction

White fish dumplings are a local snack in the mountains, named after the large white fish in Xingkai Lake, which is thin and has a lot of filling.The taste is fresh and fragrant, and has a unique flavor.

Recipe

Ingredients: (Make 90)

Flour500g, 350g white fish, 25g green onions, 15g ginger, 25g fragrant oil

Chicken soup50g

Production:

One, add flour and warm water to make dough, and cut into 90 pieces.

Two, remove the bones and thorns from the white fish, chop the fish meat into minced meat, add green onions, fragrant oil, ginger and chicken soup to make the filling.

Three, cut the dough into pieces, pack the filling, shape intoDumplingsShape, pinch the edges, boil in boiling water.