esc0rp 发表于 2024-10-22 09:27:34

黑龙江、吉林、辽宁有啥“硬菜”?10道东北菜开眼界了,真解馋啊


    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">每到冬季,<span style="color: black;">非常多</span><span style="color: black;">外区</span>的<span style="color: black;">伴侣</span><span style="color: black;">皆想</span>去东北过一把“雪瘾”,看一看大型冰雕、雾凇,体验一把长白山的天然温泉以及当地的风土人情,当然<span style="color: black;">亦</span><span style="color: black;">不可</span><span style="color: black;">错失</span>它的<span style="color: black;">特殊</span>美食。东北菜又<span style="color: black;">叫作</span>为关东菜,<span style="color: black;">因为</span>东北三省统一的自然环境和人文环境,造就了东北三省的<span style="color: black;">膳食</span>文化<span style="color: black;">亦</span>很<span style="color: black;">类似</span>,<span style="color: black;">因此</span>黑龙江省、吉林省和辽宁省三省的菜肴统<span style="color: black;">叫作</span>为东北菜。东北菜虽不似南方的菜肴精致,但它在满族菜肴的<span style="color: black;">基本</span>上,结合鲁菜、京菜等<span style="color: black;">地区</span>菜肴的优点,咸甜分明、味足量大,好似东北人豪爽的性格。<span style="color: black;">那样</span><span style="color: black;">倘若</span>到了黑龙江、吉林、辽宁要吃点啥呢?这10道东北菜<span style="color: black;">不可</span>放过,个个都是东北味。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/9b9d092f599149a88e6bc68f35364f49~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=lYii9AA%2BRAeR%2Buwz4j3cNWrvMO4%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;">1、【锅包肉】</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">锅包肉,衍生于清朝光绪年间,<span style="color: black;">因为</span>历史<span style="color: black;">原由</span>,创制人郑兴文将传统的焦烧肉片改<span style="color: black;">成为了</span>酸甜口,并<span style="color: black;">按照</span>烹饪<span style="color: black;">办法</span>命名为“锅爆肉”,<span style="color: black;">不外</span>俄罗斯人“爆”与“包”字发音相同,久而久之锅爆肉就被传<span style="color: black;">成为了</span>锅包肉。刚出锅的锅包肉端上桌后,鼻子和舌尖<span style="color: black;">同期</span>品味到酸甜的味道以及猪肉的鲜香,这种复合味瞬间充满口腔,让人直呼过瘾。锅包肉经百年的时间、数代人的改版,<span style="color: black;">已然</span>发展了好几个版本,像哈尔滨糖醋锅包肉、辽宁的<span style="color: black;">西红柿</span>酱锅包肉等,不管哪个版本都是适口者珍。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/d41418e0826c43df8716d38349c52d78~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=JCwPUM3%2BRd51MkAV70zM6%2F1tE5A%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;">2、【地三鲜】</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">茄子、<span style="color: black;">马铃薯</span>和辣椒,这三种食材在东北地区堪<span style="color: black;">叫作</span>为三剑客,其中最深入人心的做法<span style="color: black;">便是</span>地三鲜。地三鲜要做的色香味俱佳,关键在于掌勺人的“过油”功夫,茄子、<span style="color: black;">马铃薯</span>和辣椒,这三种<span style="color: black;">口味</span>、质地<span style="color: black;">区别</span>的食材分别过油炸熟,所需的时间都<span style="color: black;">区别</span>,炸好后经过简单的烹饪,成菜有形、色泽亮丽、味道惊艳,吃白米饭时即使<span style="color: black;">仅有</span>一盘地三鲜,<span style="color: black;">亦</span>能津津有味的吃下两碗饭。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/a3ca2672a80b4bd0af556b16af93729c~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=DPl7YA0ykwz2VtctGdql%2B3Sfq7g%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;">3、【小鸡炖蘑菇】</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">在东北有句老话说“姑爷新上门 小鸡吓掉魂”,说的<span style="color: black;">便是</span>在东北贵客上门的最高礼遇<span style="color: black;">便是</span>杀一只鸡,<span style="color: black;">因此</span>小鸡炖蘑菇是东北家宴中最高规格的菜品之一。小鸡炖蘑菇中的蘑菇是一种泛指,东北自然资源丰富,蘑菇种类<span style="color: black;">更加是</span>数<span style="color: black;">不堪</span>数,像比较<span style="color: black;">平常</span>的红菇、榛菇、草菇滑子菇、平菇等,<span style="color: black;">不外</span>以榛蘑为首选。小鸡炖蘑菇<span style="color: black;">选择</span><span style="color: black;">鲜嫩</span>的笨鸡,搭配上等的山珍蘑菇,只需几勺东北大酱,即使不添加任何提鲜剂,炖出来的小鸡炖蘑菇汤鲜味美,好吃极了。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/88ba17857e0a4b518248912de624399e~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=O8EdGwk2PvE4veP8G6c97ypYNhQ%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;">4、【铁锅炖大鹅】</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">针对</span>最会享受冬天的东北人<span style="color: black;">来讲</span>,每到冬季<span style="color: black;">她们</span>都会用自家的大铁锅展示东北人的“看家本领”,用<span style="color: black;">各样</span>食材炖成一锅锅鲜美又暖身的炖菜。其中铁锅炖大鹅可算得上炖菜中的硬菜了,将近十斤的大鹅切成大块,与<span style="color: black;">马铃薯</span>、粉条等炖一锅,食材都充分吸收了鹅肉的油脂,变的<span style="color: black;">反常</span>鲜美,鹅肉香醇有嚼劲,再贴上几个玉米面小饼,别提多美味了,非常适合冬天吃,<span style="color: black;">倘若</span>有幸去东北记得尝一尝。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/17405ee0be4d4a8d978d2f5f909bb573~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=K1GqbFixyBYsUblpBug6ELLZqDc%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;">5、【酸菜猪肉炖粉条】</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">东北天气寒冷,炒菜出锅后不久就凉了,为了避免这个问题,东北人钟爱<span style="color: black;">各样</span>炖菜。除了<span style="color: black;">平常</span>的小鸡炖蘑菇、铁锅炖大鹅等,酸菜猪肉炖粉条<span style="color: black;">亦</span>是东北<span style="color: black;">特殊</span>菜之一,用自家腌制的酸菜,加上肥瘦相间的五花肉以及<span style="color: black;">马铃薯</span>粉条,经过一段时间的炖煮,食材的味道相互融合,吃起来鲜美爽口,真是过瘾。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/9e457188c4234086a17668fa814de78e~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=WJYVV8kgdt2p2U03BnlqW3Bi%2FH4%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;">6、【杀猪菜】</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">杀猪菜,<span style="color: black;">本来</span>是东北地区农村过年前杀猪时所吃的一种炖菜,<span style="color: black;">逐步</span>演变<span style="color: black;">成为了</span><span style="color: black;">此刻</span>的东北名菜。杀猪菜<span style="color: black;">并不</span>是特指一道菜,而是将以猪肉、内脏、猪骨等分别制作的一系列的菜肴的总<span style="color: black;">叫作</span>,<span style="color: black;">亦</span><span style="color: black;">能够</span>说是一种小型的全猪宴。<span style="color: black;">一般</span><span style="color: black;">来讲</span>,白肉酸菜炖血肠是东北杀猪菜中比较经典的主菜,用土灶架上铁锅炖满园飘香,在白肉和酸菜炖熟后放入整根血肠,继续慢慢炖煮,揭开锅盖后香味扑鼻,鲜香诱人。做好后上菜时,<span style="color: black;">一般</span>是一盘白肉、一盘酸菜、一盘血肠,<span style="color: black;">亦</span><span style="color: black;">能够</span>将三者合一装入大盆中直接端上桌。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/b76309c2c7574f419940a0be08b70cfb~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=i%2FCINRdPZi%2Fo20BqQ2vxbvrXip8%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;">7、【蘸酱菜】</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">在东北,最<span style="color: black;">平常</span>的烹饪<span style="color: black;">办法</span><span style="color: black;">便是</span>“酱焖”,<span style="color: black;">因为</span>东北气候比较寒冷,这种重口味的做法最能诱人食欲,而这“酱焖”的灵魂便是东北的黄豆酱。黄豆酱不仅适合炒菜、炖菜,即使与各类蔬菜搭配在<span style="color: black;">一块</span>鲜食,<span style="color: black;">亦</span>是一顿丰富的营养快餐。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/f42fc148072c4b3bbbcfe2b09186f954~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=PTPqIVnki8IXUf5i0N30F%2BiMRwY%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;">8、【东北扣肉】</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">东北扣肉<span style="color: black;">亦</span>是东北<span style="color: black;">特殊</span>菜之一,用白菜心<span style="color: black;">或</span>青菜叶铺在碗中垫底,既中和了肉的厚重感,又丰富了菜品的味道和外观,五花肉肥瘦相间、晶莹剔透,入口即化,吃起来毫无油腻感。<span style="color: black;">倘若</span>再搭配上一碗白米饭,五花肉的香醇与白米饭的香味融合在<span style="color: black;">一块</span>,让人越吃越想吃。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/84294657c07647ac9b3781a94a6a1b62~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=J4WhcD55ckERxruSiw3blfsfAuI%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;">9、【得莫利炖鱼】</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">炖鱼是东北地区各地皆有的<span style="color: black;">地区</span>菜,但<span style="color: black;">每一个</span><span style="color: black;">地区</span>都有<span style="color: black;">区别</span>的炖法,其中最有名的要属莫得利炖鱼了。在哈尔滨郊区有一个名为莫得利的村子,北靠松花江,20世纪60年初,莫得利村的一对老人在路边开一家小饭馆,用当地<span style="color: black;">新鲜</span>的鲤鱼、鲫鱼等与豆腐、宽粉搭配在<span style="color: black;">一块</span>炖,味道鲜美无比,让人回味。后来这个炖鱼的做法传遍大街小巷,<span style="color: black;">逐步</span>变成东北的<span style="color: black;">特殊</span>菜之一。东北人炖鱼<span style="color: black;">爱好</span>用黄豆酱入味炸锅、起锅时以蒜为引,莫得利炖鱼<span style="color: black;">更加是</span>将这个风味发挥到了极致,汤鲜味美,很是诱人。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/8e138f58a4ff46288da3f8d1e6f3aff7~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=dSL0RIvb1Bupef87PQY7ruX9IPY%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;"><span style="color: black;">十、</span>【酱大骨】</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">来到东北,自然要去骨头馆中尝一尝东北的<span style="color: black;">特殊</span>美食——酱大骨。有<span style="color: black;">伴侣</span>会说,<span style="color: black;">倘若</span>要啃骨头的话,排骨肯定数<span style="color: black;">第1</span>啊,不柴不腻、啃食方便,大骨头肉少骨头多,怎么就让东北当地人如此念念不忘的呢?其实,东北人在吃方面虽豪迈,但<span style="color: black;">亦</span>有些细腻的一面,像南方的大闸蟹时<span style="color: black;">运用</span>蟹八件,吃起来虽费时费事,但美味与乐趣同在,酱大骨<span style="color: black;">亦</span>是如此。</span></p>
    <div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/da0812ec92ef47c8ae2ddba72408e900~noop.image?_iz=58558&amp;from=article.pc_detail&amp;lk3s=953192f4&amp;x-expires=1729441377&amp;x-signature=SrQItRTizC4T8Wt9E0FXwL0NpHQ%3D" style="width: 50%; margin-bottom: 20px;"></div>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">东北人将棒骨、扇骨等加入东北特有的黄豆酱以及其他调味品炖卤,做好之后酱香四溢、让人垂涎。与排骨相比,啃大骨最大的乐趣就在于<span style="color: black;">能够</span>手口并用,两只手紧紧地握着大骨棒,吃肉、啃筋、吸髓一气呵成,真是过瘾啊。</span></p>
    <h1 style="color: black; text-align: left; margin-bottom: 10px;">——老井说——</h1>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">外省皆知的“东北乱炖”,<span style="color: black;">非常多</span>人以为“炖”是其中的精髓,但实则是在于这个“乱”,并不是家里有什么就丢进锅中炖,东北菜的“乱炖”是乱中有序、有<span style="color: black;">必定</span>的法则的,<span style="color: black;">根据</span>【肉类+蔬菜】<span style="color: black;">这般</span>的公式进行搭配,如夏秋两季就肉类搭配当季蔬菜,而冬天则用各肉类炖煮干菜、腌菜和储菜,荤素<span style="color: black;">平衡</span>、营养全面,将东北人们在生活的智慧<span style="color: black;">表现</span>的淋漓尽致。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">我是市井觅食记,与世界交手<span style="color: black;">数年</span>,依然光彩依旧,兴致盎然!<span style="color: black;">爱好</span>专注吃喝玩乐市井小事,每日更新菜谱和美食趣闻,关注我,享受美食不迷路。</p>




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