Use soy sauce carefully in northeast stews. Among the eight stews, mutton stewed radish, pickled cabbage boiled white meat, and crucian carp stewed tofu are three stews, without a drop of soy sauce. Among the other five stews, soy sauce is also used less, with mellow main ingredients and thin flavor. On the contrary, some dishes pay attention to the thick taste, and the thick taste does not need soy sauce. And sauce. In the northeast, the amount of sauce used is much larger than that of soy sauce. Braised eggplant, braised potatoes, braised loach and braised teeth (something called yellow duck in Sichuan and yellow spicy diced in Hunan) are all good dishes that the northeast people talk about. This is related to the historical origin of stew in Northeast China. In the past, almost every family in Northeast China brewed bean paste, and the Northeast people called it big sauce. If you have no money to buy soy sauce, you will work hard on soy sauce and form a tradition. Use less soy sauce, because most people couldn't afford soy sauce because they were poor. Northeast people want to eat soy sauce, so they use a substitute: "clear sauce". "Clear sauce" is a by-product of big sauce. When bean paste is made, a layer of sauce soup will be separated from the surface, which is called "clear sauce" in Northeast China. This kind of thing does not need to be bought outside. It can replace soy sauce, but it is not as mellow as soy sauce. It is better to use soy sauce directly. Over time, it has formed the stew style in Northeast China.
Stew seasoning in northeast province. Pay attention to the original flavor of the dish. I don't want the seasoning to lose its flavor. Another important reason is that the growing period of vegetables in Northeast China is generally long, and the flavor of vegetables is extremely rich, so the use of vegetables does not pay attention to flavor deployment. White meat sauerkraut only uses green onions; Mutton stewed radish, crucian carp stewed tofu, stewed four white onion ginger; Pork stewed vermicelli, ribs stewed beans, beef stewed potatoes and chicken stewed mushrooms are the most expensive seasonings, but only onion, ginger and garlic are added with pepper aniseed, and at most a little cinnamon is added. In addition to the above five ingredients, catfish stewed eggplant only added cooking wine. Moreover, many people in Northeast China do not need shochu, but use liquor directly, which is convenient for everyone. With such a simple seasoning, the stew is delicious. Why? It's simple, because the food is good.