First, stewed pork ribs with wax gourd
Batching:
500 grams of ribs, 500 grams of wax gourd, ginger 1 piece, aniseed 1 piece, salt, pepper and monosodium glutamate.
Special color: melon is tender and smooth, fresh and salty.
Exercise:
1, chop the ribs into small pieces, wash and drain; Peel the wax gourd and cut it into pieces; Ginger chops are broken
2. Put the ribs in a boiling water pot for 5 minutes, remove them and wash them with water.
3. Bring the ribs, ginger, aniseed and appropriate amount of water to a boil, then simmer for about 60 minutes with low fire, add the melon and stew for about 20 minutes, remove the ginger and aniseed, and add salt, pepper and monosodium glutamate.
Second, stewed beef with potatoes
Batching:
300 grams of potatoes, 400 grams of beef, 50 grams of onions, 70 grams of soybean salad oil, and appropriate amounts of broth, cooking wine and refined salt.
Exercise:
1 Wash and peel potatoes and cut them into hob blocks; Wash the beef, cut it into mahjong-sized cubes, blanch it with boiling water, take it out and drain it for later use; Onions are cut into strips.
2. Heat the pot on the fire, pour the salad oil, then stir-fry the beef pieces. After the surface of the meat pieces is waterless, add cooking wine, broth and refined salt, and boil it with high fire and cook it with low fire.
3. After the beef is 89% ripe, add potatoes and cook.
Third, the chicken stewed mushrooms
Ingredients:
750g-1000g, 75g of mushrooms (preferably hazelnut mushrooms in the northeast).
Seasoning: onion, ginger, dried red pepper, aniseed, soy sauce, cooking wine, salt, a little sugar, cooking oil [1]
Operation:
1 Wash the chicks and chop them into small pieces. Blanch the chicken pieces with boiling water for 3-5 minutes (removing blood from chicken and removing fishy smell), and then take them out and control them to dry for later use;
2. Soak the mushrooms in warm water for 30 minutes and wash them for later use;
3. Heat in a pan, add a small amount of oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry the color evenly, add appropriate amount of water and stew for about 10 minutes, then pour in mushrooms. It takes 5-20 minutes to stew with ordinary three-yellow chicken on medium fire, but it takes 20-20 minutes for old chicken.
Perhaps the key to stew lies in the word "stew". Northeasters like to stew everything, such as eggplant stewed with potatoes, beans stewed with potatoes and tofu stewed with cabbage. There is such a jingle in Kanto, "Stewed eggplant with potatoes will support the old man to death". Stewed dishes are also very popular among the people. The steaming saucepan, adding some delicacies, is like the finishing touch, which not only increases the nourishing effect of dishes, but also becomes a major feature that other cuisines can hardly match. I like stew, not only at home, in restaurants, but also in the street. This open-air display of sauerkraut cauldron is a street landscape.
Why stew? -Many people think that it is to satisfy hunger because of cold. The weather in mountainous areas is cold, and the hot stew makes people feel warm. In fact, the biggest advantage of stews is that they save time and effort. They belong to the kind of casual, simple meals. One or two stews are enough for a family. Northeasters don't have the patience to cook a meal bit by bit, which is also not in line with the character of Kanto people. Everything they do is rushing, trivial and too troublesome, boring, and making bold progress. "That's our Northeasters!" Classic stews, such as white meat and blood sausage, chicken stewed mushrooms, ribs and beans stewed with corn and wide vermicelli, all show rough and informal enthusiasm. From this perspective, pork stewed vermicelli is not only a dish, but also a way of life.