Northern delicious home-style dishes

Author: Chief Editor: Wu Jie et al
Publisher:
Publishing Date: 2001-07-01
Features: This is a recipe book dedicated to introducing how to make delicious Northern home-style dishes, serving as a companion to the Jin edition of "Southern Delicious Home-Style Dishes." The book includes 24 varieties of vegetables, such as leafy greens, stem vegetables, root vegetables, flower vegetables, and eggplant-fruit vegetables, with a total of 213 dishes. It provides the ingredients, ratios, cooking methods, and characteristics of each dish. The finished dishes are rich in Northern flavors, catering to the dietary preferences of people in the Northern region. The book is rich in content, easy to understand, technically reliable, and scientifically practical. Following the instructions, ordinary home-style dishes can be transformed into delicious delicacies. It is suitable for households in the Northern region to read and use, as well as for catering industry professionals and students/staff of relevant universities, vocational training centers, and workshops.
Excerpt: Ingredients: 150g of cabbage leaves, 150g of pork filling, 10g each of scallions and ginger, 25g of water-moistened wood ear mushrooms, 25g of carrots, 15g of cornstarch, 10g of cooking wine, 100g of chicken broth, 20g of sesame oil, 5g of salt, 3g of MSG, 5g of Sichuan pepper water, and 2g of pepper. Method: ①Blanch the cabbage leaves in boiling water, then cool and drain. ②Wash and chop the wood ear mushrooms and carrots separately, then mix them with the pork filling. Add 10g of sesame oil, 5g of cooking wine, 3g of salt, 2g of MSG, and scallions and ginger, and mix well. ③Lay out the cabbage leaves, spread the filling on them, roll them into logs with a diameter of 1.5 cm, cut them in half, and arrange them upright in a bowl. Add pepper, Sichuan pepper water, 50g of chicken broth, and steam for 10 minutes. Remove from the steamer, invert onto a plate, and drain the liquid. ④In a pot, add chicken broth, salt, MSG, and the drained liquid. Bring to a boil, thicken with cornstarch, drizzle with sesame oil, and pour over the cabbage rolls. Serve immediately. Features: Attractive presentation, tender and savory, balanced meat and vegetables, and nutritious.
Butter-Braised Cabbage Ingredients: 400g of cabbage hearts, 50g of butter, 400g of chicken broth, 15g of chicken fat, 1g of pepper, 10g of cooking wine, 5g of salt, 3g of sugar, 2g of MSG, 10g of scallion and ginger juice, 15g of cornstarch, and 700g of vegetable oil (approx. 70g used). Method: ①Cut the cabbage hearts into four pieces, wash and drain, then blanch in vegetable oil at 40% heat and transfer to a sieve. ②In a pot, add chicken broth, cooking wine, salt, scallion and ginger juice, sugar, and cabbage hearts. Bring to a boil, then add butter, MSG, and pepper. Thicken with cornstarch, drizzle with chicken fat, and serve. Features: Savory and mellow, tender and palatable, rich butter flavor, and nutritious.
Golden-Edge Cabbage Ingredients: 350g of tender cabbage stalks, 10g of dried red chili peppers, 10g each of scallions and ginger, 5g of cooking wine, 20g of vinegar, 8g of sugar, 4g of salt, 2g of MSG, 10g of soy sauce, 5g of cornstarch, 30g of vegetable oil, and 15g of sesame oil. Method: ①Wash and drain the cabbage stalks, (pāi sōng - pound to loosen), and cut into 1 cm wide strips. Cut the dried red chili peppers into 3 cm long strips. ②Heat the oil in a pot, add the chili strips and fry until they change color. Add scallions and ginger, and quickly stir-fry with the cabbage. Pour in vinegar and stir-fry. Add soy sauce, sugar, salt, cooking wine, and MSG, stir-fry until the color turns yellow. Thicken with cornstarch, drizzle with sesame oil, and serve. Features: Beautiful color, sour and spicy, crisp and savory.
Cabbage with Stewed Pork Intestines Ingredients: 300g of cabbage, 100g of stewed pork intestines, 20g of water-moistened dried shrimp, 10g of cooking wine, 5g of soy sauce, 3g of Sichuan pepper water, 4g of MSG and sugar each, 5g of salt, 50g of vegetable oil, 150g of fresh soup, 15g of cornstarch, 2g of vinegar, 5g each of scallions, garlic, and ginger.