东北玉米肉饼
About Northeastern Corn Patties
Northeastern corn patty is a classic traditional dish in Northeast China and a representative work of Northeastern cuisine. It is generous in portion and rich in taste. It is famous for stewing, boiling, stir-frying and deep-frying. It makes good use of sauerkraut and vermicelli. (Zhūròu Dùn Fěntiáo) is widely popular in local families and restaurants.
Ingredients
- Flour 300g
- Beef Stuffing 300g
- Edible oil to taste
- Salt to taste
- Soy sauce 1 spoon
- Appropriate amount of onion, ginger and garlic
- 1 spoon of cooking wine
Preparation Steps
- 1. Cut the beef filling into thin slices or small pieces, add cooking wine and a little soy sauce and marinate for 15 minutes
- 2. Pour an appropriate amount of cooking oil into the pot and heat it up to 70% heat
- 3. Add the beef filling and stir-fry quickly over high heat until it changes color
- 4. Add the onion, ginger and garlic and continue to stir-fry until cooked
- 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and remove from the pan
- 6. Remove from the pan and serve on a plate
Cultural Notes
Northeastern corn patties embody the culinary essence of Northeastern cuisine. Northeastern cuisine is a unique branch of Chinese regional cuisine. Based on the rich products of the black soil, it has formed a bold and authentic food style. Pork stewed with vermicelli, chicken stewed with mushrooms, and sauerkraut with white meat are all classic representatives. In Northeast China, people are very particular about the selection of ingredients and the control of heat. Northeast corn patties are the epitome of this ingenuity.