How to make Northeastern home-cooked dishes
1. Guobaorou
As for the origin of Guobaorou, one theory is: "Guobaorou" is now A very common dish, it has the salty taste of northern cuisine and a bit of sweet and sour western style. Speaking of which, the taste of this dish is also related to "international relations." When Harbin was established as a port, Binjiang Prefecture in the late Qing Dynasty hosted Western consuls. In order to suit Westerners' eating habits, they put a lot of thought into the dishes. People, give instructions from the stage and let the chefs change the taste. Zheng Xingwen thought hard and changed the original salty "charred pork slices" into a sweet and sour dish. This dish is very popular among Western guests and they must order it every time they come to eat. Zheng Xingwen named this dish "Guobaorou" based on the cooking procedure. Westerners always pronounce it incorrectly when ordering. Over time, it evolved into today's "Guobaorou".
Everyone knows about Guobao Pork, especially people from the Northeast. Almost everyone can make it and everyone loves to eat it. My family especially likes to eat Guobao Pork, especially My brat, every time I ask him what he wants to eat, he always opens his mouth and says potted pork or kung pao chicken. He never gets tired of eating it.
Although many people have made this dish on the Internet, everyone’s cooking method, color or taste will be slightly different. I went here not long ago. I went to a restaurant and ordered an old-fashioned pot of pork. It was yellow in color and tasted simply sweet. Although it was delicious, I still prefer the pot of pork with sweet and sour tomato sauce. No, I made it again today. Once, friends who like this taste can make it together.
Main ingredients: about 150g to 200g of pork tenderloin
Accessory ingredients: one green onion, two slices of ginger, appropriate amount of starch and appropriate amount of water
Seasoning sauce: one bag of tomato sauce (not tomato sauce), 2 tablespoons of white sugar, one tablespoon of white vinegar, a little salt, appropriate amount of white sesame seeds
Method:
1. First cut the pork tenderloin into thin slices.
2. Coat the tenderloin slices evenly with cornstarch.
3. Add appropriate amount of water to the starch to make a thick paste, and coat the meat slices coated with cornstarch in the batter again.
4. Turn the pot on high heat, add more oil and heat it until it is 70% hot. Put the tenderloin coated in batter and deep-fry until the appearance is set. Drain and set aside. .
5. Change to high heat, and when the oil is hot and boiling again, add the previously fried meat slices and fry again, so that the excess oil can be fried.
6. Prepare the sauce. Mix all the ingredients except white sesame seeds and stir evenly.
7. Pour off the excess oil, leave the bottom oil in the pot, pour the prepared sauce and stir continuously with a frying spoon until the sauce becomes thick.
8. Pour the fried tenderloin slices into the sauce and turn several times to coat evenly with the sauce.
9. Garnish with white sesame seeds after serving.
Tips:
1. It is easier to cut the tenderloin when it is half-thawed. If the meat is too soft, you can put it in the refrigerator for a while.
2. Frying it again can not only make the pot meat crispier, but also force out the excess oil in the pot meat, so that it will not taste greasy.
3. It will taste better if you add orange juice to the sauce.
4. When cooking tomato sauce, don't put the meat slices too early or too late. If you put the meat slices too early, it will become soft and not crispy. Adding the sauce too late will affect the taste if the coating is uneven. When it is cooked until it hangs on the spoon and slowly drips, you can add the meat slices.
2. Pork stewed vermicelli
Ingredients list:
1) Pork belly: 500 grams
2) Rock sugar: 30 grams
3) Vegetable oil: 15 grams
4) Dark soy sauce Soy sauce: 40 grams
5) Cooking wine: 10 grams
6) Scallions: 15 grams
7) Ginger slices: 10 grams
8) Star anise: 2 pcs
9) Bay leaves: 1 piece
10) Cinnamon bark: a small piece, 1 cm square
11) Salt: 4 Grams
12) Dried red pepper: 3 pcs
12) Sweet potato vermicelli: 80 grams
The steps for making sweet potato stewed vermicelli are as follows:
The first step is to process the pork belly. A problem often encountered in stewed pork is that the lean meat part is relatively woody and hard. It's because too much water has been lost. So here we soak the pork belly in water for two hours in advance to let it absorb more water. We will use another "water retention" method later, but here is a trick first.
After soaking for two hours, take out the pork belly and cut it into small pieces of about 3-4 cm. Take a soup pot, add 1.5 liters of water, bring to a boil over high heat, then put the sliced ??pork belly in and gently stir it a few times with a spatula to heat it evenly. When the surface of the meat pieces turns gray-white, drain them and drain them. When making dishes such as braised pork, there are usually several pre-treatment methods. Blanching is one of them. You can also stir-fry over high heat, fry in a pan, or fry directly in an oil pan. Relatively speaking, blanching can better retain the water in the meat, but it is difficult to remove the fat from the fatty meat. High-temperature processing methods such as stir-frying, frying, and deep-frying can remove the fat from the fatty meat very well, but The water in the lean meat will also be lost. Students may want to know if there is any way to remove fat from fat meat while maintaining moisture from lean meat. Yangyang can only say that there is not (maybe Yangyang is wrong. If anyone knows such a magical way , please inform). Therefore, when stewing pork, you must choose the corresponding pretreatment method according to the characteristics of the ingredients themselves. If the pork belly has many layers and the fat layer is thin, you can choose to blanch. If the fat layer is thick, it is best to choose high temperature. How to deal with it, otherwise it will be too greasy.
The second step is to stew the meat. First, let's make the sugar color. Preheat the stew pot slightly, then add 15 grams of vegetable oil and 30 grams of rock sugar. Heat over medium heat, stirring constantly with a spatula while gently tapping the rock sugar to gradually disintegrate into smaller particles.
Sugar will melt at about 150 degrees Celsius, and will turn into coffee-colored caramel at 160 degrees Celsius, which is what we call sugar color. The caramel itself has a unique flavor and a very attractive color.
When the sugar in the pot turns to the color of black tea, put the blanched pork belly pieces in. Because the sugar may splash out, be very careful with this step and be sure to drain it in advance. The moisture on the pork belly. Gently stir with a spatula to coat each piece of meat with a golden brown color.
Add bay leaves, star anise, ginger slices, green onion segments, cinnamon bark, dry red pepper, cooking wine and dark soy sauce, and stir evenly.
Pour boiling water along the wall of the pot until the meat is roughly submerged. Add 4 grams of salt. Bring the pot to a boil over high heat and immediately reduce to low heat.
Use baking paper to cut a round piece with a diameter equal to the inner diameter of the pot, leaving a small hole in the middle. Cover the surface of the meat with this piece of paper, then cover the pot with the lid, and simmer over low heat for 1 and a half Hour. Baking paper is equivalent to adding a lid to the pot, which can reduce the rate of moisture loss of the pork belly. If you don’t have baking paper on hand, you can use cabbage leaves instead, but you need to add less boiling water in the front, because the cabbage itself will also release a lot of water.
The third step, while waiting, put the vermicelli into a large bowl, add cold water, soak for an hour, then remove and drain the water, add the vermicelli as soon as the heat of the stew is reached. .
Stir gently to allow the vermicelli to fully absorb the soup. At the same time, continue to taste the heat of the vermicelli. When it becomes soft and hard, smooth and elastic, our bold and domineering pork stew The vermicelli is ready to be plated and enjoyed.
3. Chicken stewed with mushrooms
Ingredients:
500g tender chicken
40g various dried mushrooms
30g vermicelli
Appropriate amount of water
10g chopped green onion
10g ginger slices
5g sea rice
Dried red dates 2 pcs
2 tsp wolfberry
Seasoning:
1 tbsp sugar
1 star anise
2 tsp soy sauce
2 tsp cooking wine
1 tsp white wine
1/2 tsp chicken essence
A pinch of salt
Appropriate amount of oil
Method:
1. Soak various dried mushrooms and dried red dates in warm water.
2． Wash the tender chicken, chop it into 3cm wide pieces, and blanch the excess blood foam in water.
3. Take it out, wash it with warm water and drain it, and set aside.
4. Boil the vermicelli in boiling water until soft, take it out and set aside.
5. Pour oil into the wok and when it is 50% hot, add sugar until it melts.
6. Stir continuously with a spatula until the sugar liquid turns from big bubbles to dense bubbles. Turn off the heat, add the chicken pieces and cover the pot.
7. After 20 seconds, turn on the heat again and stir-fry the chicken to color.
8． Then add chopped green onion, ginger slices, star anise, soy sauce, cooking wine and white wine in sequence.
9. Add the sea rice.
10． Pour warm water to cover the chicken pieces. Bring to a boil, then turn to medium-low heat and simmer for 30 minutes.
11. Then add various soaked dried mushrooms and red dates.
12. Finally add vermicelli and wolfberry, simmer for another 10 minutes, add salt and chicken essence.
Tips:
1. How to cut chicken into pieces quickly and neatly? When you chop a chicken whole with a kitchen knife, the blood and bone fragments flying around will stain the kitchen. You can use scissors to cut the chicken piece by piece, and the bones in the chicken breast are also easy to cut.
2． The role of dried mushrooms: Dried mushrooms are mostly made from dried wild fungi in the mountains. After being soaked and placed in the stew soup, they can add freshness to the soup and give it a fresh taste.
3. The secret to stewed meat is to add dried shrimps to it. The soup will be more delicious after the meat is stewed. It is super fragrant when you add a few spoonfuls of it to the rice. Another tip is to add a piece of red fermented bean curd when stewing the meat, which tastes great.
4. Sauced stick bones
Ingredients: stick bones, Haitian soybean paste, appropriate amount of onion and ginger, appropriate amount of cumin, cinnamon, bay leaves, pepper and star anise, dark soy sauce, salt and sugar.
Production:
Please ask the store to break the stick bones when you buy them. Soak in clean water for half a day. During this period, the water needs to be changed and the blood soaked away.
2. Heat the pot, add cold water, put in the stick bones, and turn off the heat when the water boils and the blood foam floats. Remove the stick bones and rinse them thoroughly. Discard water.
3-4. Heat another pot, add oil and sauté the spices, onion and ginger until fragrant.
5. Add the stick bones and stir-fry until the meat on the stick bones turns slightly yellow.
6. Add dark soy sauce and stir. 7. Add water again, add three tablespoons of Haitian soybean paste and sugar.
8. Add a little salt to the pot. Want to taste the saltiness. Soy sauce and soybean paste are both salty. Braise over medium-low heat for 1 hour until the meat is tender but not falling off the bones.
9. You can add two white water eggs to marinate.
Tips:
The sauce stick bones in Northeast China usually use yellow sauce. I didn’t have it at home so I added soybean paste. It tastes great.
2. It is more authentic to fry the sugar color and then sauce it. For my level, I don’t fry the sugar color. Haitian soy sauce is very good at coloring.
3. Use whatever spices you have at home, but not too much. Personally, I think too much spices will cover up the flavor of the meat.
4. The step of soaking the stick bones in cold water is very important to remove the blood foam. Then it needs to be ironed with cold water to remove the blood foam again. I added hot water at the end of cooking.
5. The braised soup tastes great when mixed with noodles or braised eggs.