Stewed meat is a very characteristic cuisine in the north, there are stewed meat in many places in the north, although the name is the same, but the ingredients and practices are different. I don't know much about casseroles in other places, so I don't have too much say in commenting on them. I'll just talk about the casseroles in Yuzhou, Henan Province, which I'm most familiar with, which are fragrant, soft and strong.

Yuzhou is rich in sweet potatoes, and the history of making sweet potato products in Yuzhou can be traced back to 600 years ago. Yuzhou is famous for its three kinds of flour products, sweet potato vermicelli, sweet potato starch, and sweet potato vermicelli, which have become the business card of Yuzhou's agricultural products. The sweet potato vermicelli, sweet potato starch, and sweet potato vermicelli skin have become a business card of Yuzhou's agricultural products. Yuzhou casserole is even more popular among the public, and it has become a good gift for Yuzhou people to give to their friends and relatives abroad.

I'm a native of Yuzhou, and when it comes to casseroles, it's something I've grown up eating. Every year on the 20th day of the lunar month, my father would steam a big pot of casseroles, which were made from our local sweet potato starch and sweet potato vermicelli, and the longer vermicelli would be used to make risotto, while the shorter vermicelli would be used to make casseroles. Wash and soak the dried vermicelli first, then cook it through. Fish out while hot and add water to mix the starch paste, add a little salt, thirteen spices, scallions, soy sauce or you can add minced meat, made into a meat casserole, starch and vermicelli ratio is 1:1, adjust the paste can not be too dry, otherwise steamed casserole is too hard, the vermicelli and casserole paste should be moderate, will be the vermicelli and starch paste fully integrated.

The water in the steamer boils, use cabbage leaves to spread on the steam drawer, pour the casserole paste in. Do not spread too thick, it is not easy to steam, about one hour of steaming, when the casserole becomes transparent is cooked, poured on a clean plate, cut into pieces while hot, cold with garlic paste while hot to eat.

The cooled casserole can be cut into slices and fried with green peppers and garlic,

Conclusion:

1. The vermicelli and starch must be selected from the pure sweet potato starch so that the casserole can be made with a fine texture and good taste.

2. Laying the floor with cabbage can prevent the drawer cloth from sticking.

3. The casserole paste must not be dry, otherwise the casserole will be too hard to eat

4. The uneaten casserole can be refrigerated, but not frozen.