[Haichuan. Go home for the New Year] How many of Jilin’s top ten famous dishes have you tried?
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This post was last edited by Yuyu in the Desert on 2019-1-28 10:36. How many of Jilin’s top ten classic dishes do you know?
The full name of white meat blood sausage should be "sauerkraut stewed white meat blood sausage". There is a famous Internet song "Northeasterners are all living Lei Feng", the last sentence says: “Cuihua, serve sauerkraut! ”The sauerkraut here refers to "sauerkraut stewed with white meat and blood sausage". In winter, cabbage cannot be kept any longer, so people pickle it into "sauerkraut". In the rural areas of Northeast China, almost every household has to pickle some. ； White meat is pork belly ； Blood sausage is made by adding pig blood and other ingredients into the casing and cooking it. The sauerkraut is cut into thin strips, and the flying knife cuts out neat white meat and blood sausage, which are also stewed over high fire. If it is used as a meal, add more salt. If it is used as a meal, just add less salt.
Casserole Lu Bao is an innovative and nutritious delicacy of Kyrgyzstan cuisine. This dish uses the essence of sika deer, a specialty of Jilin, namely: Deer whip, tendon, tail, tongue, ears, heart, blood, deer antler, etc. are used as the main ingredients, supplemented by a special thick soup, and made by boiling, stewing, steaming, stewing and other techniques. It has a rich fragrance, rich colors, soft texture and great nourishment.
Xueyi bean paste belongs to Ji cuisine (Northeast cuisine), has a history of hundreds of years, and is very popular among tourists. The main raw materials are red beans, eggs, sugar, etc. It is round in shape and white in color, and is sprinkled with sugar before eating, hence the name. This dish is sweet, delicious and has a unique flavor.
What is "Liu Sanliang Sanliang"? There can be many combinations. Commonly used are kidneys, liver tips and lean meat to make this dish. The effect of this dish is that if you usually eat one bowl of rice, you will eat six bowls of rice today...
When making egg skins from shredded ginkgo, don't use high heat. The egg skins should be thin, and the pan should be filled with oil but there should be no excess oil. When frying sugar, the fire should not be too high. Stirring frequently is the most important thing to prevent it from burning. If you like sesame seeds, you can also add some sesame seeds when serving.