The main ingredients of chowder are generally meat dishes, such as ribs, chicken, beef and so on. These dishes are stewed for a long time, and their rich nutrients are more easily absorbed by the human body. According to Japanese nutritionists, after a long period of stewing, the content of unsaturated fatty acids in meat increased significantly, while the contents of cholesterol and saturated fatty acids harmful to the body decreased.
Vegetarian dishes used in chowder are usually mainly root vegetables that can withstand long-term cooking, such as radishes, potatoes or fungi, such as mushrooms and auricularia.
The origin of braised vegetables:
According to legend, during the Southern Song Dynasty, the treacherous court official was in power, and Yuan Shuai Yuefei, who was anti-Jin, was killed by the treacherous court official Qin Gui on trumped-up charges. This incident 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 dish on the holiday table.
Please refer to People's Daily Online-What vegetables are suitable for stewing?