在东北乡村,有一道地道的农家菜,近年来在辽菜谱系中崭露头角,名声大噪,它以独特的口味征服了越来越多崇尚返璞归真的现代人。这道菜便是炒盐豆。作为典型农家主妇的母亲,炒得一手好盐豆。从小到大,我没少看她当着家人或亲友的面,表演她颇为得意的炒盐豆手艺,以至于我的“准岳父”第一次来我家“相门户”时,点名要品尝母亲做的炒盐豆!母亲做炒盐豆这道菜时,首先簸出一些籽粒饱满、成色较足、品质较好的黄豆——东北大平原土质肥沃,种出的黄豆做酱、榨油、泡芽、热炒、磨浆、做豆腐, In the northeastern countryside, there is an authentic farmhouse dish that has emerged in recent years in the pedigree of the Liaoning cuisine. With its unique taste, it has conquered more and more modern people who advocate returning to nature. This dish is fried salt beans. As a typical farm housewife’s mother, fried good hand bean. From small to large, I did not see her in the face of family or relatives, performing her quite proud of fried bean technology, so that my “prospective father” came to my home for the first time , Named to taste the mother to do the fried salt beans! The mother made fried salt beans dish, first of all, some full-bodied grain, better quality, better quality soybeans - the fertile soil of the Northeast Plains, planted soybeans to do Sauce, squeeze the oil, soak buds, stir-fried, refining, making tofu,