- style of cooking classifies:
- Northeastern dish | Vegetable dish | Suit the taste of both old and young
- makes the difficulty:
- sure for cluster (not the elementary)
- taste:
- salty fragrant
- makeing time:
- 10 minute
- label:
- Sauce Dish
Main material: Cucumber, Romaine lettuce, summer radish
batching: Sharp pepper, garlic, chives
Not clear The white place?dips in the pickles method:
one, wash:
eat because there aren't material, the Northeast all The common dishes eaten raw are as follows, while dipping in the pickles Cucumber, romaine lettuce, summer radish, some seasonal mountain edible wild herbs, it is sharp to have peppers, garlics, chiveses,etc.
two, cook /> dip in the Northeast common dish of prepared food as follows, pickles Spinach, eggplant, potato When. Spinach need ink is blanched and familiar with, the eggplant, potato steam and is familiar with. I steam the eggplant, potato and rice, the eggplant is steamed for 20 minutes, potato and rice are steamed for 40 minutes. The time to steam the potato should steam to the potato badly bruised from floggingly according to the size of the potato ,Do not just have hard core to pitch with the chopsticks. Choose opening the eggplant, potato with the chopsticks while eating, put it into the batching with sauce.
three, fried bean sauce
1, oil will be put to pan,knock enter oil there aren't egg directly behind being the hot;
add because there aren't a few water, last egg, it is evenly, it is fry on the minute such as Third Five-Year Plan Period not to look through not to mix 2, sauces big.
four, batching:
This batching probably eats and dips in pickles to use in not every one.
A sharp pepper, garlic, The coriander is minced together, add the sauce of egg, use and mix the eggplant, potato or cucumber and will all do, the fragrance of the sharp pepper, in addition, the garlic is fragrant, there is coriander, it is really fresh and cool appetizer. But cut very much and break to pieces, destroy the primary taste a bit.note:
