Hand in hand to teach you how to make northeast restaurant's signature dish - Northeast sauce stewed spine

Hand in hand to teach you how to make northeast restaurant's signature dish - Northeast sauce stewed spine

Introduction:

"The fertile black land of Northeast China is rich in beans, so the sauce evolved from beans is an indispensable seasoning in the kitchens of northeast people. The older generation of northeast people still keep the habit of making their own sauce. My aunt is one of them. She makes sauce almost every year. The sauce made at home tastes completely different from that sold in supermarkets. The rich sauce flavor is mixed with beans It's delicious. Stewed spine with soy sauce is the signature dish of almost every northeast restaurant. When serving, use a basin, and then give each diner a disposable plastic glove. Diners, regardless of men, women, old and young, are all directly involved, and they don't care about their image. The picture is to enjoy themselves. There are several more famous bone restaurants in Shenyang. They have to wait in line for the table every time they go. If you don't eat once in Northeast China【 The sauce bone is white. In this hot summer, a sauce rich northeast sauce bones, with chilled beer, and then two small mixed vegetables, that is called a refreshing! It is said that in the past, on April 28, the last day of the temple fair, the housewives of every family in Northeast towns and villages were almost busy making a kind of home-made sauce called Xiajiang. To choose this day is not only to use the homophonic "Fa" of the word "eight" to make the sauce pieces "ferment" smoothly, but also the solar term - around the Dragon Boat Festival. Before the rainy season, the best season in Northeast China has arrived. The steady and rising temperature can ensure the normal and rapid fermentation of Mucor in the sauce. According to legend, the tradition of Xiajiang originated from Manchu people. Just like the way of eating hot pot, it has been handed down for a long time. Up to now, Manchu people still use authentic "Pan sauce", including stir fried beans, boiled beans, ground beans, making sauce and sealing sauce until April 28. In this series of specific operations, we should grasp the advantages of temperature, humidity and strength, the selection of well water and tap water, the difference between iodized salt and non iodized salt, and the proportion of salt and water, It's handled very carefully. When the above-mentioned series of work is completed one by one, in the first month or two, a patient special person is needed to sit by the soy sauce jar at least once a day to "climb" and "skim the foam". This task is equally arduous and cannot be ignored. As for covering the soy sauce jar in rainy days and removing it in sunny days, it is not a difficult technical job. Because the temperature in Northeast China is low all the year round, which is not conducive to bacterial reproduction, people have the habit of eating vegetables raw. It's not surprising to dip eggplant, celery or kelp in sauce. Each family's dining table is indispensable a large plate of seasonable "dip pickles". Those vegetables are fresh and attractive, green and dripping. Dip them in the golden and fragrant sauce in the small blue and white dish, which is both appetizing and delicious. If you can eat a bowl of rice, at least you have to have another bowl. People in Northeast China are addicted to sauce. In the past, the living standard was not high, and green vegetables and shallots were dipped in sauce as the main course. Today, even if there are seven dishes and eight bowls for three meals a day, there is less frying and cooking, and even less northeast stew, but there is no lack of a plate of salty and delicious sauce. In the past, in Northeast China, almost every family had a sauce jar of different sizes all year round. It's not necessary to move it for three long days, and the sauce jar won't freeze. An important criterion to judge whether the housewife is qualified or not is to taste the sauce, pickled vegetables and Doubao she made. Especially the taste of raw sauce from her home. There is a folk saying that the sauce of a large family must be delicious. To be more precise, the sauce made by a housewife with a large population and a relatively small environment is more fragrant. It may sound counterintuitive, but many things are so wonderful in the beginning that they become logical later. It's not my own crop. Although I've saved my efforts in advance, I have to think a lot. Northeast sauce is a good condiment. It can be used to make pickled eggplant, pickled beans, stir fry vegetables and even dip dumplings. Therefore, when people who have moved from northeast to south to work and live in their hometown, they like to eat the sauce that they have just scooped out of the saucepan - the long lost and original flavor of the sauce, which dwarfs all kinds of old godmothers and grannies in the supermarket. Of course, there is no lack of sauce among the things that the Wanderers take away. What's more, we are not afraid of being overweight by plane. We can fill it with a portable plastic bucket of 10 Jin and 20 jin, flying in the blue sky. It can be seen that they have a special liking for Dazao. Every meal, casual through the ordinary streets in the northeast, the smell of fried sauce from time to time, continuously. In today's increasingly advocating return to simplicity, dipping pickles has won more and more people's favor. "

Production steps:

Step 1: clean the bone, put it into the boiling water pot, remove the blood and impurities, take it out, and don't pour out the water.

Step 2: make a new pot of boiling water. After boiling, add the blanched bones, and then add ginger slices, scallions and large ingredients to cook the bones until they are 8% cooked.

Step 3: take out the cooked bones and set them aside.

Step 4: slice onion and carrot, cut red pepper into rings.

Step 5: pour proper amount of vegetable oil into the frying pan, heat the oil, add chopped green onion and ginger and red pepper ring, and saute until fragrant.

Step 6: add the sauce and stir well.

Step 7: add wine.

Step 8: add soy sauce and stir well.

Step 9: add the cooked bones and stir well.

Step 10: stir well with some sugar.

Step 11: pour in the bone soup.

Step 12: make the soup level with the bone and bring to a boil.

Step 13: season with chicken essence.

Materials required:

1000 g spine

Carrot: right amount

Onion: right amount

Sauce: 2.5 tbsp

Scallion: right amount

Ginger slices: right amount

Ingredients: 3

Onion powder: appropriate amount

Ginger powder: appropriate amount

Dry red pepper: 2-3

Cooking wine: 1 tablespoon

Soy sauce: 1 tablespoon

Sugar: 2 teaspoons

Starch: appropriate amount

Chicken essence: appropriate amount

Note: you can also use this method to make "stewed pig's feet in soy sauce", "stewed bean curd in soy sauce", "stewed pig's liver in soy sauce" and other delicacies.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Maotai flavor