Foods that can be braised in braised vegetables include: eggs, quail eggs, lotus roots, tofu, Chiba tofu, peanuts, kelp, bamboo shoots, yuba, edamame, green beans, sea vegetables, potatoes; and various meats, such as pork skin

, pork, duck neck, duck gizzards, duck bones... stewed vegetables is a general name for cold food dishes in cooking, and is a familiar home-cooked dish in various regions.

The braised dishes are divided into 9 series: red braised series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold series.

After being pickled, sun-dried, boiled or marinated, it is processed by knife skills, simply packaged, and ready to eat. It is characterized by dry aroma, crispy tenderness, crispiness, smoothness, no soup, non-greasy, bright color, and easy to eat.

, easy to carry and loved by people.

Braised vegetables are divided into southern and northern braised vegetables by region, which is the so-called southern braised vegetables and northern braised vegetables.

When it comes to southern marinades, the north is actually more about sauces.

The brine in the south is made carefully. The first step is to prepare the stock for the brine and the ingredients for the meat. Every step must be carefully cooked and added. There is a little difference, and the final taste is very different.

Big difference.

In the north, the main method is to boil the sauce package that has been prepared in advance in a large pot, and then put the meat you want to marinate. The taste is mostly the same, and it will not be like the marinade in the south.

The taste of each store is so different.