Northeast Fried Sauce

Dianjiang is a very important food for Northeastern people. It can be used directly for dipping vegetables or as a seasoning for stewing. In the Northeast, pickles and sauce stews have completely different methods and tastes. Pickles refer to meat, soy products, some kelp and harder vegetables in miso soup. They are of the same nature as southern stewed vegetables. However, the miso soup (brine) in the Northeast contains sugar color instead of sugar, and the taste is salty. The so-called one side of the water and soil raises the other side, regional differences have also caused different tastes. Many southern dishes have been improved here. The gifts given to each other by the niece’s handmade friends on the Internet are also local specialties, from the northeast. Potato noodles and sauerkraut are very popular with southern friends, but my niece gave me some of the snacks they mailed to me. The family members said that they are not used to the salty and sweet taste because of the Northeast food. Salty is salty, sweet is sweet, just like Northeastern people's outspoken and straightforward character. Pickles have stalls in all supermarkets in the Northeast, and there are one or two small shops on each street. In the Northeast, it has a popular name, which is cooked food, which can be bought and eaten directly. The miso soup used for pickles is not the miso soup in the Korean food we have seen. Although the taste of Northeast miso is the same as Korean miso, we never drink miso soup, and just try it in a Korean restaurant. It's fresh. Northeast Dianjiang is mainly divided into Northeast Nongjia Dianjiang and Northeast Soybean Soybean Paste. Nongjia Dangjiang is the comprehensive guide to homemade Dongbei Dianjiang that I have posted. There is a special taste, not everyone can accept it, our family has some Some people are not used to the taste, but I like the soy bean paste in the Northeast. Although the soybean paste can be dipped in vegetables when it is raw, it tastes better after being cooked. It is found in supermarkets in the Northeast. There are also various cooked sauces in bags or bottles, as well as some seasoning sauces from all over the country, but people in the Northeast still like to eat fried sauces made at home. Zhajang is literally fried in oil, but it is actually fried like a stir-fried dish. The taste of the jjajang varies from one store to another. Because the sauce is high in saltiness, I like to use eggs and minced meat. To dilute the saltiness of the sauce and increase the aroma, there are some tips that have been accumulated over the years when frying the sauce. The fried sauce can be placed on dry tofu, and then rolled with vegetables and shallots. It is very delicious. It is also used to mix noodles. Very delicious, personally feel better than Beijing fried noodles.