For example: cabbage, potatoes, beans, eggplant, corn, green peppers .......
There are also: fungus, seaweed, tofu, pig's blood, pork ribs, vegetarian rice cakes, a variety of shabu-shabu pills, sweet potatoes (a friend told me, the northeast stew put sweet potato pieces is very delicious, you can try, I tried it is delicious), eat the rest of the dumplings, you can also be stewed, be sure to put the last left over the dumplings, or it will be stewed rotten.
If you can only taste heavier, you can put some chili peppers, you can also put some northeastern sauce, so that the dish to eat, the taste is heavy.
There are many other ingredients can be stewed, you can try, winter eating is very good.
The Northeast stew a variety of different, each with its own characteristics, with the taste of each family hobby, my family stew basically listen to me.
Usually, my family does not do a lot of messy stew, basically after the holidays to do a few meals. Because, the holidays will be left "big dishes", such as: pork elbow, pig's trotters, pork ribs, big bones, etc.. This is the time to show my level of messy stew.
First of all, all kinds of "big dishes" thrown into the pot, stew him for a few hours, basically "big dishes" in the essence of the stew out. Then, add in cabbage, potatoes, carrots, tomatoes, eggplant, wide noodles, and then cut some extra pork to put in. If, in addition, there are frozen tofu and blood sausage, it will be even more beautiful.
The male masters scalded white wine hot, and then with a few plates of oil-exploded peanuts, choking shredded potatoes, dry tofu in old soup. The first thing you need to do is to get your hands on some of the most popular products in the world, and then you can get your hands on some of the most popular ones.
At this moment, who are our men, what do they do, how much money do they have in their pockets? I don't know. I'm not sure who I'm talking about, but I'm talking about what I'm talking about, and I'm talking about what I'm talking about," he said.
Northeast stew
Ingredients: ribs, beans, potatoes, carrots, eggplant, tomatoes, fungus, anise, scallions, garlic, ginger
Seasonings: oil, five spice powder, salt, chicken powder, Northeast Sauce
Practice:
1, ribs washed, chopped into segments, blanched into boiling water, fished out of drained water and wait for use.
2, wash carrots, potatoes, are cut into hobnail blocks; beans cut into segments, tomatoes cut into flaps, fungus cut into pieces.
3, the pot is hot and refueling, put star anise, scallion, garlic and ginger stir fry.
4, after pouring into the ribs stir-fry, and then pour into the potato, carrot pieces stir-fry evenly.
5, in turn, pour in the eggplant, green pepper, tomatoes, beans and fungus, stir fry with the ingredients in the pot.
6, add water and stir-fry, high heat to boil, change to low heat and simmer for 20 minutes, until the soup is thick.
7, add five-spice powder, salt, Northeast China sauce seasoning, open high heat until the soup, you can pot.
Northestern China Stew II
Main Ingredients: pork ribs, beans, pumpkin, potatoes, corn, bell pepper
Seasonings; vegetable oil, cooking wine, salt, soy sauce, green onion, ginger, garlic, peppercorns, spices
Directions:
1. Potato skinned and cut into hobnail pieces, pork ribs chopped into chunks
2. Beans cleaned and cut into sections, pumpkin, corn Cut into pieces
3. pot with water to boil, down into the ribs blanching, skimming foam, sheng out to be used
4. pot of oil to heat, down into the onion, ginger and garlic, pepper spices burst incense, down into the ribs stir-fry, pouring into the cooking wine, soy sauce
5. down into the beans, potatoes, pumpkin stir-fry together, to the beans dark green
6. in the down into the corn
7. Add the right amount of water, salt, boil, medium-low heat stew for about 30 minutes
8. left a little soup, add red pepper stir fry evenly can be served
While we all say that the Northeast stew, in fact, stew this dish was not originally invented in the Northeast, about the same as the Demolition of the stewed fish in the early 1990s in Hainan first popularized (or may be the end of the 80's or spread to other areas, this is difficult to verify), the first time in the early 1980's, the Northeast, the Northeast, the Northeast, the Northeast, the Northeast, the Northeast, the Northeast, the Northeast, the Northeast, the Northeast, the Northeast. This is difficult to prove), in the early years of Northeastern people in the field are very excluded from being asked you eat stew this kind of question (generally pass this thing as a joke), of course, nowadays, young people in Shenyang and Harbin restaurants may also be able to order the stew this dish is another story. So there has never been a so-called "authentic" Northeast stew, the question can only be answered as authentic Northeast stew in what. When it comes to Northeast China, there are fixed combinations of stews, such as chicken + mushrooms, pork + noodles, potatoes + cabbage
Why? Because of the long winter, food scarcity, to eat hot to portion enough, it gradually formed a big stew style of eating, up to the addition of reserves of white radish and ice-breaking dug out of the fish, of course, these dishes left over, and then add a little bit of material and is a meal, such as pork stewed vermicelli inside the addition of a little bit of cabbage and potatoes back to the pot, to say that this is the mess of the stew is also barely justified.
Introduction: Northeast stew are what stew?
Look at this question I'm a little confused, as many years of catering people, this question is a little confused, as a local northeastern people, is the same not understand. Why do you say so? Northeastern stew early in the northeast it is not a dish, at least in ninety-six years ago in Harbin has not been this dish, northeastern eight stew dishes in the stew did not say. After 1996, I went to Beijing to continue to engage in catering, also did not do or heard of this dish. Until 1999 to 2000, Beijing, some of the Northeast restaurants began to appear this dish called Northeast stew, mostly Shenyang people open Northeast restaurants, and then in the Northeast restaurants are gradually recognized by consumers, chefs around the world have gradually learned this Northeast stew, and finally in some of the chain of home-cooked roast duck restaurant appeared in the dish, even if it is the official appearance of the masses in the line of sight.
The Northeast region, especially in Harbin as the representative of the catering business, there is no Northeast stew this dish, the Northeast stew is the corresponding name, many of the roots of Northeast cuisine in the Lu Cuisine can be found in the trace, and the old generation of Northeast chefs most of the Lu Cuisine production, coupled with the Northeast region's ingredients and eating habits, and gradually formed their own unique Northeast style of Northeast cuisine.
So what are the northeastern stews? The first thing you need to do is to get your hands on some of the most popular products and services in the world, and then you'll be able to get your hands on some of the most popular products and services in the world, and then you'll be able to get your hands on some of the most popular products and services in the world. The above ten stews in ninety-six years ago in Harbin is more representative of the stew, and then the popularity of the popularity of killing pig dishes and iron pot stew, some iron pot stew pot dishes are also classified as northeastern stew, the variety is more rich, plus the popularity of pressure cooker dishes, northeastern stew has added a new color. So today do a little preliminary organization, in order to let more people understand the northeastern dishes, recognize the northeastern stew, as well as the northeastern stew have a clear impression.
Demolition of fish stew
From the village of Demolition, the unique way of fish stew is accepted by consumers, this method of fish stew gradually into the Northeast flavor and was widely spread. Most of the selection of fresh carp, home-style approach, thick oil sauce, put pork, cabbage, old tofu, potato vermicelli, slow stewing natural juices, before leaving the pot sprinkle garlic, parsley, pepper (or celery), salty and fragrant, with a soft and flavorful side dishes, fish Q elasticity, one of the representative of the affordable dishes.
Chicken stewed mushrooms
To free-range chicken and Northeast hazelnut mushrooms into the dish, you can also add the Northeast vermicelli stew, the earliest origins of the rural areas, the rural family came to relatives and friends, kill a small chicken to get some of their own picked mushrooms, stewed in a large iron pot, used to entertain the guests of a classic northeastern dishes. The taste of salty, fresh and fragrant, shiny little chicken and hazelnut mushrooms are a perfect combination of freshness, eaten after the can not stop, quite popular, the Northeast is known as one of the hard dishes.
Pork stewed vermicelli
Pork cut into large chunks in a large iron pot stir-fried to oil, pepper seasoning onion and ginger choking pot, soy sauce pepper flour burst incense, add rice soup or water, a little coarse salt, open the pot into the dry vermicelli direct stew, soup thick, pork sauce red, vermicelli crystal clear, sinewy, smooth, but also entertained the VIPs of a hard dish. You can also add the Northeast dried potatoes with stew, after the chef moved to the hall of elegance, become one of the representative dishes of the Northeast.
Catfish stewed eggplant
Catfish stewed eggplant, it is said to be a dish that can put people bad belly, see its popularity. Wild catfish (or two whiskers of catfish) and the Northeast long eggplant stewed into this dish can not be separated from the Northeast soy sauce (soy sauce), good soy sauce, thirteen spices, peppercorns, onions and ginger chili, long eggplant tapped and torn into a thick strip of frying into the pot for two minutes, add broth stewing system, catfish do not need to be fried or deep-fried, as long as the fresh and live directly under the pot of stew can be stewed for half an hour or so, broth collection viscous, minced garlic and cilantro end of the sprinkle, catfish stewed eggplant is done, most of the catfish are not a good idea, but the catfish is a good idea. Eggplant is done, most people agree that the taste of eggplant is better than catfish, this dish is so amazing, but also one of the hard dishes in Northeast China.
Northeastern big stew
This dish requires ingredients with pork, cabbage, vermicelli, frozen tofu, but also need the right amount of old broth, seasoning simple salt, monosodium glutamate, pepper, cooking oil can be a few white soup stew, belonging to the half soup and half dishes, but also a very homemade a dish stew, in the middle of the road, Northeastern people often eat so home, the more popular a dish.
Potato stewed eggplant
Another dish from the farm out, in fact, the earliest in the rural areas of the old country, this dish eaten the most, because of the weather in the Northeast, potatoes are perennial side dishes, potatoes tamped into a block, eggplants torn into strips, the Northeast soy sauce, a choking pot stir-fried potatoes and eggplants, add rice broth or water, stewed and cooked into a puree, called the potato and eggplant sauce. After the chef was also developed to move to the restaurant to sell, but also useful pressure cooker operation of this dish, soft and savory savory.
Mutton stewed radish
Mutton stewed radish is one of the few clear soup stew, mutton block stewed in advance, plus white radish stew, with simple ingredients, soup fresh flavor. Need to be stewed until the lamb is soft and rotten, radish crispy, you can eat meat can also drink soup, winter nourishment of a health dish.
Spare Ribs Stewed Bean Curd
The Northeastern stew has a lot of meat and vegetable combinations, which is neither too greasy nor monotonous, and the savory and richness is the characteristic of most of the Northeastern dishes. The first thing you need to do is to make sure that the food is not too fatty, and that the food is not too fatty. Later, the oil bean curd was changed into lentils, there are also added potatoes with stewed, but all changes do not change their originality, the original oil bean curd and the flavor of the ribs or other ingredients can not be compared. It is also one of the representatives of the Northeast hard vegetables.
Tomato stewed beef brisket
This dish is more prevalent in Harbin, with the traditional stew is different, and the farm practice has nothing to do with the early Russian food culture in Harbin, like the big Lebas, red sausage have the shadow of Russia. This dish is the same, with distinctive Western characteristics, tomatoes, beef ribs, ketchup color, stewed until the brisket is soft and rotten, the color of the dish is bright red, soup taste sour, brisket fragrant. It is one of the few successful dishes that have been improved in Western cuisine.
Sauerkraut and boiled white meat
This dish in fact has the shadow of the pig's food, can also be understood as a separate dish from the pig's food, unlike the pig's food so much ingredients and water, some do not love to eat pig's food or blood sausage of the South to eat the dish is not a problem, boiled white meat pay attention to the white meat to be thin, the sauerkraut to be sour enough, the spices inside the pepper can not be less to eat, it is important to be delicious, it must be The first thing that you need to do is to make sure that you have a good understanding of what you're doing and how you're doing it, so you can make sure that you have a good understanding of what you're doing.
Finally, the Northeast stew, specifically who created such a dish, there is no way to investigate. Maybe the chef thought out of the blue, look at the northeast so many stews, can not be combined, each of the ingredients are put a little bit, with the common practice of so a stew, stewed crispy flavor, this dish has a prototype. I came to introduce the Northeast stew, the ingredients will have a slight change, there is a direct stew version and the ingredients over the oil and then stew version, according to their own understanding and practice to adjust appropriately, do not deviate from the flavor can be. I share today is the pressure cooker pressed version of the Northeast messy stew.
Northeastern stew
Ingredients: cooked chicken 20 grams, cooked pork ribs 5 pieces, cooked sliced pork 10 grams, 1 potato about 200 grams, 1 long eggplant about 100 grams, 50 grams of cabbage leaves, 1 skein of potato vermicelli, 1 50 grams of tomatoes, 100 grams of oiled bean curd, 50 grams of green peppers, 1 section of green onion, 1 piece of ginger
Seasoning: 3 grams of salt, 2 grams of monosodium glutamate (MSG), chicken broth. 2 grams, 2 grams of pepper, 10 grams of Donggu Soy Sauce, 1 gram of thirteen spices, 2 grams of cooking oil, 20 grams of lard
Method:
1. Potato tamped into small pieces of peeled, oil bean curd picking clean and change into six centimeters or so of the section, long eggplant peeled and cut into hobnail blocks, cabbage leaves washed and torn into small pieces, green pepper washed and cut into diamond-shaped pieces, tomatoes washed and cut into hobnail blocks, green onion cut into pieces, ginger sliced, potato vermicelli clear. Ginger slices, potato vermicelli soaked in water and cut short and spare.
2. frying pan on the heat, put the oil and salad oil hot into the onion ginger pepper spices thirteen spices burst incense, into the chicken, ribs, pork stir-fry, into the potatoes, oil beans and eggplant stir-fry evenly, into the wine, soy sauce stir-fry, add the right amount of old broth, salt, monosodium glutamate, chicken essence, pepper, pour into the pressure cooker, into the cabbage, peppers, tomatoes and vermicelli, high pressure on the steam for five minutes! Turn off the fire and gas can be, if the soup is more juice and then collect the juice, do a few more times to master the amount of water, this dish can be molded at a time, dripping into the cooking oil can be out of the pot. There are also sprinkled with minced garlic to enhance the flavor. If the batch production, you can change the potatoes into a hobnail block, the potatoes, eggplant and oil bean curd over the oil prefabricated into a semi-finished product, directly in the pressure cooker seasoning steam for about 3 minutes can be out of the pot, convenient and quick, the ingredients are soft and salty.
Written in the end:
Some of the iron pot stew dishes are not written in, but also some of the later emergence of dishes such as killing pig dishes, because the previous system of fried dishes is not to the large iron pot stew dishes into the later with the consumer's dietary needs and the market changes in the factors, the iron pot stew has become an independent form of stew, the main ingredients to chicken, fish, spare ribs, geese, beef, etc., supplemented by dried vegetables Or seasonal fruit and stem vegetables stewed in a day, in the pot side paste to corn cakes or cakes, rolls and other staples of a form of meals, stewed, guests sitting around the pot, while watching the heating while dining in the form of farmhouse stew, also known as the other regions of the Northeast a pot out of the people.
There are also some northeastern restaurants, set up a few stoves in the front hall, which stewed on several kinds of northeastern stew, stewed pig dishes, three scales, goose stewed potatoes, braised pork, etc., the guests order, plate out of the pot instantly on the table in a way of dining. In recent years and the rise of some pressure cooker dishes, enriching the varieties of northeastern dishes, northeastern stew to a higher level, so northeastern stew form is largely so, according to the practice of these bases and derived from a lot of new dishes, so that northeastern dishes in the food and beverage market to go farther, and I hope that this article can help clear up some of the ideas, better understanding of northeastern dishes, and more understanding of the northeast! food culture.
This issue of the guide: the northeast of the stew are what stew?
The messy stew of the Northeast is just a manifestation of the bold, cheerful and lively character of the Northeastern people. If you think this sentence is a bit exaggerated, on the line you are very wrong. The Northeast's messy stew should now be a separate series of dishes. Northeastern people use 'messy stew' to make highly generalized and flirtatious, confirming the optimism and open-mindedness of the Northeast. （
Now let's have a picture of the truth in-depth understanding of the Northeast stew series
The Northeast stew should be the climate, specialties and habits **** with the formation of a food culture. The Northeast used to be sparsely populated, cold climate, rich in resources in the northern border. Here is the earliest Manchu people's original settlement. The Manchus lived a nomadic hunting life. Basically an iron pot to get three meals a day. Only after the Qing Dynasty gradually opened up the Northeast. And the northeast must have a kang to keep warm. The cooking stove is connected to the kang to save firewood. Most of the local food is made from home-raised poultry, pork and dried vegetables. The local food is mainly dried vegetables and dried poultry, as well as dried gourds and sauerkraut grown in the village. Only in the late summer and early fall there are delicious fried vegetables. So the Northeast stew practice can reach the peak of the point
Now the stew-based restaurant called Iron Pot Stew, directly a large iron pot, lit split wood fire. The first thing you need to do is to get your hands on some of the best food you've ever had. The main ingredients to aquatic products, poultry, pork, dried vegetables, vermicelli, potatoes, eggplant ...... dozens of ingredients for independent choice. Comes with a variety of small grab vegetables. For example, ribs chicken hands, stewed dried vegetables, ribs carp stewed eggplant vermicelli, iron pot chub chub cabbage bean curd wide noodles, ribs chicken hands pork hands stewed potatoes dried ...... That is to say, any ingredients you choose in the bright stall are on the spot now fried, now stewed. Ingredients in order to stew to the order of the pot, and finally put the staple rolls also a pot of stew out
Summary
So the Northeast's messy stew is not ''what to stew'' but anything can be stewed together. As long as you want to eat. You want to eat together with the stew. All can realize your wish. Guaranteed not to let you down ......
In the northeast stayed more than two years, for the owner of this question a simple answer, the northeast stew does not refer to a particular dish, refers to the northeastern people cooking like to put a variety of ingredients together to eat stew, is a kind of northeastern way of cooking, to simply share the two northeastern stew recipes.
First, the Northeast a pot out
Materials
ribs pumpkin potatoes bean curd wide flour corn carrots peppers seasonings chili pepper scallions ginger garlic bean paste sugar soy sauce soy sauce cooking wine chicken salt each kind of ingredients and seasonings according to their own preferences at random increase or decrease in the number of
production process
1, ingredients cut hobnail blocks, ribs cool water in a pot to cook for 20 minutes to get rid of the floating foam;
2, wide flour cooked eight minutes to spare;
3, onion, ginger, garlic, pepper, dashi, dried chili pepper cut and spare;
4, a little oil in the pan is hot, will be onion, ginger and garlic, pepper, dashi, dried chili pepper stir fry, chili pepper is slightly dark red into the soybean paste stir fry sauce when the spare parts into the stir fry for 10 minutes to stir-fry to keep stirring so as to avoid paste, stir frying process with a little boiled The original soup of the ribs;
5, and then pour the vegetables into the pot with the ribs stir-fry, I was frying while putting a little of the ribs so that the pot does not paste, frying 10 kinds of about the original soup of the ribs into the pot to cover over the vegetables, not enough can be added to the boiled water;
6, open the pot into the broad noodles, a little soy sauce, sugar, chicken seasoning, high heat and stewed for 5 minutes and then turned to medium heat;
7, it is best not to turn over the time of stewing, it is best not to turn over the time of stewing, the best not to turn over the time of the stewing. stew, it is best not to turn, soup stew to the remaining one-third of the time when the fire juice, close the dry when the raw garlic into the stir-fry, dripping a little sesame oil;
8, and finally out of the pot in a large bowl, sprinkle green onions, cilantro, this authentic Northeast a pot out of the made.
Second, ribs stewed beans potatoes
Materials
ribs beans potatoes scallions oil salt flavor flavor sauce old soy sauce baking soda thirteen spices
Production process
1, beans picked clean spare, ribs blanched and ready to use, potatoes adz into a piece of spare;
2, the pot of oil, oil is hot into the scallions, ribs, there are Xiangqi sauce, thirteen spices stir-fry, like the color of the deep can add a little soy sauce or red soy sauce;
3, spare ribs add soup stew for fifteen minutes, into the beans, put a little bit of baking soda into the beans, turn it over, laying on the potato pieces, continue to stew;
4, put salt and monosodium glutamate before leaving the pot, you can.
The above is to share with you 2 northeastern stew cuisine, other sauerkraut stewed pork ribs, kill the pig braised vegetables, catfish stewed eggplant, chickens stewed mushrooms and so on is a good interpretation of stew.
What is the stew about this messy stew? In our place, about this messy stew, also known as chowder is to put all the ingredients together, a pot to cook in our practice is this way, I give you a little bit about me this person? Because I prefer to eat mutton, all of it, I will use mutton soup to the bottom also do not have to fry, directly to the mutton box soup together inside the pot, and then add cabbage if you like what? The first thing you need to do is to make sure that you have a good understanding of what is going on in your life, and that you have a good understanding of what is going on in your life, and that you have a good understanding of what is going on in your life.
"Northeast stew" in the Northeast is a local famous dish, basically every family will do, the material is similar. As a professional chef my practice is eggplant, potatoes, bean curd, braised pork, Dongcai stew on it.