东北烧菜的主料,大多要经过初步热处理,以过油为主。原料形状较大,烧制时间较长。其成品的共同特点是质烂、醇厚、咸中微甜、色泽红润诱人。在东北家常菜中多以“红烧”或“干烧”见长。1、烧茄子取直径约5厘米左右的长形白茄子600克,去蒂,削去外皮,切成较大均匀的滚刀块。取猪瘦肉50克,切成普通薄片,再取葱、姜、蒜共20克,切碎,香菜适量,洗净后切成1厘米长小段;锅刷净、倒入植物油约1500克,烧至七八成热时,将茄子表面撒少许面粉,拌匀,放入油锅中,边炸边翻动,见茄 Northeast cooking ingredients, mostly through the initial heat treatment, the main oil. Big shape of raw materials, firing longer. The common feature of its finished product is rotten, mellow, salty sweet, attractive color and lush. In the northeastern home cooking and more “braised ” or “dry burn ” known. 1, burning eggplant diameter about 5 cm long white eggplant 600 grams, to the pedicle, cut off the skin, cut into larger uniform hob block. Take 50 grams of pork, cut into ordinary slices, then take onions, ginger, garlic a total of 20 grams, chopped, coriander amount, washed and cut into 1 cm long section; pot brush net, pour about 1,500 grams of vegetable oil, Burn until seventy or eighty percent hot, the eggplant surface sprinkle a little flour, mix well, into the pan, while the fried side flip, see the eggplant