Northeast braised dishes refer to a cooking method, not the name of a dish. It means that meat (too much pork) is fried with a variety of vegetables, added with water and finally stewed. There are usually several relatively fixed combinations. 1, pork stewed vermicelli. Stew pork first. When the meat is burnt, add the lasagna and dry the soup. It tastes salty and fragrant, and its color is rosy. 2, sauerkraut white meat. Taking northeast sauerkraut and pork belly as raw materials. First put the meat in the pot and add water to flavor it, then add sauerkraut. When it is ready, add the blood sausage and vermicelli according to your preference. 3. stew. Stew pork belly in soup until it is eight minutes rotten, then add eggplant and potatoes. When the dish is almost cooked, add green peppers and tomatoes to stew, and add coriander when it expires.

The characteristics of pot-stewed vegetables are like the frank, straightforward and friendly temperament of hometown people. So I often think that there is also a philosophy of being a man in this pot-stewed dish. So many dishes are stewed in one pot, each with its own taste, color and shape. Although they are all mixed together, you will never treat Chinese cabbage as radish and pork as tofu, but they have indeed changed a lot, because in the process of stewing, they absorbed each other's essence and updated their respective tastes, which can be said to be complementary in color and taste. Therefore, braised dishes also have a good visual effect. They are not inseparable but coexist hand in hand, not erotic but colorful. Although not avant-garde, but very honest.

Cooking pot-stewed vegetables also requires some attention and art, such as using fire, some using fire, some using slow fire, and some using charcoal fire. Let's take this pot for example. Some use woks, aluminum pot, and some use casseroles. Let's take this ingredient as an example. Even onions, garlic and ginger are cut into what shapes and when to put them in, there are many rules and the order is different. Therefore, this pot-stewed dish also has high and low thickness. But no matter how it is cooked, it is a stew without losing its rich flavor. It's just that some people like to make it exquisite, while others are used to making it simple. I like simplicity, which is related to my personality. I think braised dishes pay attention to the blending and reconciliation of tastes, so you don't have to work hard.

Ingredients: Chinese cabbage 1500g, Hebei pickled cooked meat 250g, fried meatballs 250g, fried tofu 150g, kelp 150g, wide vermicelli 150g.

Accessories: blending oil 100g, bean paste 30g, a little soy sauce, a little chopped green onion, a little salt and a little monosodium glutamate.

Exercise:

1. Boil Chinese cabbage, kelp and vermicelli in boiling water until soft, and take them out for later use;

2. The wok is on fire, and the blended oil is poured in. When the oil is 60% hot, put the sliced meat and chopped green onion into a wok and fry. Add the bean paste when the onion smells fragrant, then put the Chinese cabbage, kelp and vermicelli into a wok and fry until cooked, and then add 1.5 liter of water. When the water boils, add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu, and stew over high fire.