Shanxi braised dishes are common snacks in farmers' recipes. Especially in the autumn and winter of 1970s and 1980s, due to the lack of vegetables in winter, potatoes, vermicelli, fried tofu, Chinese cabbage, kelp and other ingredients became the main ingredients of food stalls, and braised dishes became the most popular dishes in winter.
The main ingredients of pot-stewed vegetables are sliced meat, fried tofu, potato pieces, fried meatballs, bean sprouts, eggplant, beans, kelp and vermicelli. Put these ingredients into the pot and simmer slowly until the flavors of the ingredients blend with each other, so why is the stewed food delicious? In winter, the family sits around the table and eats steaming stew, feeling warm and happy.
According to folklore, treacherous court official was in power in Song Dynasty, especially treacherous court official Qin Gui, who dominated state affairs and framed Yue Fei. Some people with lofty ideals stir-fry all kinds of vegetables and stew them together, saying that everyone treats it as Qin Gui, eats its meat and drinks its blood. This dish soon spread among the people, and after experiencing the rich tastes of past dynasties, it constantly improved the pot-stewed dishes.
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Shanxi's braised dishes have a long history. According to legend, in the Southern Song Dynasty, the traitor Qin Gui was in power, and Yue Fei, the commander in chief of Jin Yuan, was framed and killed. This aroused the public anger of ministers and people. Some literati stew fried vegetables together, regard the ingredients as Qin Gui, eat their meat and drink their blood.
This dish soon spread among the people, and after the improvement of past dynasties and rich taste, braised dishes became the most grand food in Shanxi people's hearts. It is also a delicious food on the holiday table.
In fact, pot-stewed vegetables are also home-cooked dishes, and not only Shanxi people have a special liking for them! Other provinces also have the habit of stewing vegetables. I mainly stew my favorite ingredients in a pot, with soup and side dishes, which are delicious and nutritious. Suitable for people of all ages. More importantly, the family sat together, enjoying deep affection and tasting delicious pot-stewed dishes. Especially in the hot summer, steaming pot-stewed vegetables will make us hearty.
(from the network picture, thanks to the original author. )
In the past, when people were poor and had no food in winter, they stewed potatoes, cabbage and tofu vermicelli together, and they used to be stewed in one pot, so that they would have a taste. Braised vegetables are very popular in northern China, especially in winter, and they taste good. After all, there were not many dishes before.
The ingredients in pot-stewed vegetables are also our most common, including vegetables, Chinese cabbage, meat, roasted meat, meatballs, staple food, potatoes, vermicelli, protein, tofu and nutritious kelp, which are not greasy but delicious. You can have everything in one pot. It can be said that the best food in the world is quite similar to the stew in the northeast, but the practice is also different.
Cauldron dishes are found not only in Shanxi, but also in Hebei, Shandong and Henan in the northeast. What is the essence? Mainly because there are many people going to work, or any party is all kinds of dishes cooked together in a big pot, which saves effort and trouble. The quality of stewed potatoes in Shanxi is the essence, including potatoes, beans, Chinese cabbage, pork belly, baked tofu or white tofu, meatballs, fine powder strips or lasagna.
According to legend, during the Southern Song Dynasty, treacherous court official was in power, and general Yue Fei was killed by treacherous court official Qin Gui, causing public outrage. In order to solve their anger, some literati fried vegetables as Qin Gui. When the vegetables were cooked, they drank the blood of the Qin Dynasty and ate the meat of Qin Gui.
Local vermicelli is an indispensable ingredient for making braised dishes. Without it, it is not a perfect pot-stewed dish. First, prepare local potatoes, tofu, pork or ribs, beans, dried beans and spinach. Never put small pieces of Chinese cabbage, onion, ginger and garlic, a little more, and diced red pepper. First, put oil in the pan and stir-fry the meat. Put the discolored meat on the side, add onion, ginger, garlic and pepper, stir fry with the meat when it is fragrant, and add seafood soy sauce at the same time. After the meat is colored, add the potato pieces and stir-fry for about two minutes, add the beans and stir-fry for two minutes, and all the ingredients will be submerged by water. It's best to add more water, because the vermicelli is very draught, and the fire will boil, about five to ten minutes later.
Very delicious food, rich in ingredients and comprehensive in nutrition. Fried meatballs, roasted meat, fried potatoes, fried tofu, vermicelli, squid and other seasonal vegetables, rice or steamed bread, are quite appetizing. It's best to mix it with a local staple food-fried cake, rhubarb rice flour, steamed, shaped, fried with local flax, and served with unique braised dishes, which are deeply loved by local people.
It has a long history, and the old nose is gone. It is said that an old guest from Shanxi went to the west exit, was robbed by bandits and almost didn't starve to death. Lu Yu, an old man in Zhangjiakou, is even more enthusiastic. When he meets the old thin horse, he prepares meals for the old guest from Shanxi. There is nothing to eat, but a Chinese cabbage, that's all. What kind of rice, tofu and noodles are there? After eating seven bowls and eight dishes, I asked the old man what the dish was called. The old man thought about it. It was stewed in the cauldron just now. This is a cauldron dish. After the old customers in Shanxi developed, they did not forget the cauldron dishes and improved the practice of cauldron dishes, so they had the pot-stewed dishes in Shanxi. This is a real cauldron. Our secret recipe is: soak vermicelli in cold water one night in advance. Pork belly cooked and sliced. When the oil is 70% hot, add onion, ginger and garlic and stir-fry until fragrant. Then stir-fry pork slices in a pot, add soy sauce and salt, and then add Chinese cabbage, wax gourd, frozen tofu, kelp and other ingredients. Stir-fry and add water. Add the pre-soaked vermicelli and stew for half an hour. Put the fried radish balls into the pot. Finally, add onion, ginger, garlic, vinegar, soy sauce and monosodium glutamate.
Stewing is a cooking technique! The difference with stews is that stews are mostly stewed with a variety of ingredients! Judging from the meaning of this word, everyone will be cooked by fire! Pot-stewed dish is a cold home-cooked dish in the north! A pot of stew is finished! Chowder is another stew! The origin is beggar stew! All kinds of leftovers that beggars get in winter are frozen! Take it back to your place and bake it on the fire! The more stewed, the more fragrant! Beggars and beggars can do this! This is the origin of Fujian cuisine Buddha jumping wall!
I remember that when I was a child, I spent the New Year in Jinnan, and my mother's pot and hot pot stew was the best.
During the Spring Festival, all kinds of fried meatballs, crispy meat, fried tofu, sliced meat and other side dishes are rich. Chinese cabbage vermicelli, broth is better. Put it in the pot 15 minutes and burn charcoal. It is steaming and thriving. This is my memory of Zhongshan west braised dishes.
I'm from Shanxi,
Today I will talk to you about my understanding of braised dishes. Welcome to "Pat Brick"!
The so-called "pot-stewed dish" is a dish made by frying and stewing a kind of meat dish (a few have two or more kinds of meat dishes) and a variety of vegetarian dishes (almost wild)! There are many in the whole country, mostly in the north. More representative, haha, I have eaten, Northeast braised dishes (Northeast braised dishes), cauldron braised dishes (Hebei braised dishes), Li Hongzhang braised dishes (Zhili official dishes), Shanxi braised dishes, Inner Mongolia hot and sour braised dishes. A friend from Sichuan said to me: Your northern braised dishes should be called "lazy dishes". I said it was a suspect. I said to my girl: braised dishes are recommended by nutritionists. They are nutritious and delicious, haha!
The above kinds of braised dishes, Li Hongzhang braised dishes: the highest end, but not close to the people. Northeast (stew) stew: relatively rough. Hebei (cauldron) stew: the most intimate and popular. Shanxi braised dishes: they are the most exquisite. But to say the best is the "sour stew" in Inner Mongolia! Say why? People who have really eaten these kinds of pot-stewed dishes will know. [Yi tooth] [Yi tooth] [Yi tooth] mainly because I don't want to write any more.