Hand-in-hand to Teach You How to Cook The Signature Dish of The Northeast Restaurant—the Braised Spine in Northeast Sauce
by Espresso light mood
Favorite
Difficulty
Normal
Time
1h
Serving
2
The fertile black soil of the Northeast is rich in various kinds of beans, so the bean paste evolved from beans is an indispensable seasoning in the kitchens of Northeastern people. The older generations of Northeast people still keep their own bean paste. My aunt is one of them. She makes sauce almost every year. The taste of the sauce made at home is completely different from the one sold in the supermarket. The rich sauce is mixed with the aroma of beans, which is delicious.
[Boiled spine in sauce] Almost every Northeastern restaurant’s signature dish, when serving dishes, use a pot, and then give each diners a disposable plastic glove, diners regardless of men, women, young and old will start directly without taking into account the image , The picture shows the enjoyment of eating. There are several well-known [Bone Shops] in Shenyang. You have to wait in line for a table every time you go. If you come to the Northeast and don’t eat [Sauce Bone] once, you will be in vain.
In this hot summer, a sauce-rich Northeast sauce bone, accompanied by iced fresh beer, and two small mixed dishes, it is called a refreshing!
The following introduction about Dongbei Dianjiang comes from Baidu:
It is said that on April 28, the last day of the temple fair, the housewives of every household in the northeastern towns and villages were almost busy making a homemade soybean paste called "Xiajiang". Choosing this day is not only with the help of the homophonic "fa" of the "eight" character, so that the sauce cubes that have been put out of time can be smoothly "fermented", and the most important thing is the solar terms-around Dragon Boat Festival, before the rainy season, the Northeast is the best The season is here, and a steady and rising temperature can ensure that the mucor in the soybean paste ferments normally and quickly.
According to legend, the tradition of Xiajiang originated from the Manchus. It has been handed down like the way of eating hot pot, and it is enduring for a long time. To this day, the Manchus still make authentic "pan sauce", stir-fry beans, boil beans, twist beans, make sauce cubes, and seal sauce cubes until the official sauce on April 28. This series of specific operations In the middle, the control of temperature, humidity, intensity, the selection of well water and tap water, the difference between iodized salt and non-iodized salt, and the ratio of salt to water, etc., must be handled accurately and meticulously. After the above series of tasks are completed one by one, in the first one or two months, a patient and dedicated person is required to sit next to the sauce tank at least once a day to "crawl" and "skimo". This task is equally arduous. Ignore. As for the cover of the sauce tank on rainy days, and removing the cover on sunny days, it is not a difficult technical task.
As the temperature in the Northeast is low all year round, it is not conducive to the propagation of bacteria, so people have the habit of eating raw vegetables. It is not surprising to use eggplant, celery, or kelp as a dipping sauce. A large plate of seasonal "dipping sauces" is indispensable on the tables of every family. Those green vegetables are fresh and tempting, and the green is dripping. Dip it with the golden and fragrant sauce in the small blue and white dish. It is appetizing and delicious. If you can eat a bowl of rice, you need at least another bowl.
Northeast people are addicted to sauce. In the past, the standard of living was not high, and the green onion dipping sauce was right as the main course. Today, even if there are seven dishes and eight bowls for the three meals a day, there are few fried dishes, even the big stew in the northeast, but there is a dish of salty and delicious miso.
In the past, in the Northeast, almost every family kept a bite of sauce jars of different sizes all year round. There is no need to move for three long days, and of course the sauce jar will not freeze. An important criterion for judging the qualifications of this housewife is to taste the miso, pickled vegetables, and bucket buns she "personally" made. Especially to taste the taste of her raw sauce. There is a folk saying: The sauce of the big family must be delicious. To be more precise, the family has a large population and the environment is relatively poor. The housewife who is not clean and neat will make the sauce more fragrant. It sounds counterintuitive, but many things are so wonderful at first, but later they become logical. You don’t grow your own crops. Although you save your energy in advance, you have to use your brain a lot.
Tohoku miso is a good condiment. It can be used to make sauced eggplants, sauced beans, stir-fry dishes and even dip dumplings. Therefore, people who move from the northeast to the south to work and live, when they return to their hometown, like to eat the big sauce that has just been scooped out of the sauce jar at home-the long-lost, original sauce, let the supermarket Lin Lin Lin Lin All kinds of old godmothers and Axiang ladies pale in comparison. Of course, the stuff that the wanderers took away was the bean paste. What's more, you are not afraid of being overweight when you fly by plane. Use a portable plastic bucket full of ten catties and twenty gold, and soar into the blue sky. This shows that they have a special love for soybean paste.
During the meal, I walked through the ordinary streets and alleys of the northeast at will, and the fragrance of fried sauce floated from time to time, endlessly. Today, dipping sauces are becoming more and more popular among people. "
[Boiled spine in sauce] Almost every Northeastern restaurant’s signature dish, when serving dishes, use a pot, and then give each diners a disposable plastic glove, diners regardless of men, women, young and old will start directly without taking into account the image , The picture shows the enjoyment of eating. There are several well-known [Bone Shops] in Shenyang. You have to wait in line for a table every time you go. If you come to the Northeast and don’t eat [Sauce Bone] once, you will be in vain.
In this hot summer, a sauce-rich Northeast sauce bone, accompanied by iced fresh beer, and two small mixed dishes, it is called a refreshing!
The following introduction about Dongbei Dianjiang comes from Baidu:
It is said that on April 28, the last day of the temple fair, the housewives of every household in the northeastern towns and villages were almost busy making a homemade soybean paste called "Xiajiang". Choosing this day is not only with the help of the homophonic "fa" of the "eight" character, so that the sauce cubes that have been put out of time can be smoothly "fermented", and the most important thing is the solar terms-around Dragon Boat Festival, before the rainy season, the Northeast is the best The season is here, and a steady and rising temperature can ensure that the mucor in the soybean paste ferments normally and quickly.
According to legend, the tradition of Xiajiang originated from the Manchus. It has been handed down like the way of eating hot pot, and it is enduring for a long time. To this day, the Manchus still make authentic "pan sauce", stir-fry beans, boil beans, twist beans, make sauce cubes, and seal sauce cubes until the official sauce on April 28. This series of specific operations In the middle, the control of temperature, humidity, intensity, the selection of well water and tap water, the difference between iodized salt and non-iodized salt, and the ratio of salt to water, etc., must be handled accurately and meticulously. After the above series of tasks are completed one by one, in the first one or two months, a patient and dedicated person is required to sit next to the sauce tank at least once a day to "crawl" and "skimo". This task is equally arduous. Ignore. As for the cover of the sauce tank on rainy days, and removing the cover on sunny days, it is not a difficult technical task.
As the temperature in the Northeast is low all year round, it is not conducive to the propagation of bacteria, so people have the habit of eating raw vegetables. It is not surprising to use eggplant, celery, or kelp as a dipping sauce. A large plate of seasonal "dipping sauces" is indispensable on the tables of every family. Those green vegetables are fresh and tempting, and the green is dripping. Dip it with the golden and fragrant sauce in the small blue and white dish. It is appetizing and delicious. If you can eat a bowl of rice, you need at least another bowl.
Northeast people are addicted to sauce. In the past, the standard of living was not high, and the green onion dipping sauce was right as the main course. Today, even if there are seven dishes and eight bowls for the three meals a day, there are few fried dishes, even the big stew in the northeast, but there is a dish of salty and delicious miso.
In the past, in the Northeast, almost every family kept a bite of sauce jars of different sizes all year round. There is no need to move for three long days, and of course the sauce jar will not freeze. An important criterion for judging the qualifications of this housewife is to taste the miso, pickled vegetables, and bucket buns she "personally" made. Especially to taste the taste of her raw sauce. There is a folk saying: The sauce of the big family must be delicious. To be more precise, the family has a large population and the environment is relatively poor. The housewife who is not clean and neat will make the sauce more fragrant. It sounds counterintuitive, but many things are so wonderful at first, but later they become logical. You don’t grow your own crops. Although you save your energy in advance, you have to use your brain a lot.
Tohoku miso is a good condiment. It can be used to make sauced eggplants, sauced beans, stir-fry dishes and even dip dumplings. Therefore, people who move from the northeast to the south to work and live, when they return to their hometown, like to eat the big sauce that has just been scooped out of the sauce jar at home-the long-lost, original sauce, let the supermarket Lin Lin Lin Lin All kinds of old godmothers and Axiang ladies pale in comparison. Of course, the stuff that the wanderers took away was the bean paste. What's more, you are not afraid of being overweight when you fly by plane. Use a portable plastic bucket full of ten catties and twenty gold, and soar into the blue sky. This shows that they have a special love for soybean paste.
During the meal, I walked through the ordinary streets and alleys of the northeast at will, and the fragrance of fried sauce floated from time to time, endlessly. Today, dipping sauces are becoming more and more popular among people. "
