Cooking braised dishes is exquisite and artistic. For example, with fire, some with fire, some with slow fire, and some with charcoal fire. For example, use a pot, some use an iron pot, aluminum pot, and some have to use a casserole. Therefore, this braised dish also has high and low thickness. But no matter how you cook it, it's a stew, and it doesn't lose its rich flavor.
According to legend, in the era when materials were not abundant, people were reluctant to throw away the leftovers. At the next meal, put all the leftovers from the previous meal in a pot to cook. This is the origin of Shandong braised dishes.
Northeast stew, in fact, its source can not be separated from the northeast folk food culture. It is inseparable from the broad popular base and habits. After all, the problem of food and clothing was solved first, and then the practice of improving food quality was adopted.
Northeast stew is the most common practice of these commonly used ingredients, and it is indeed a popular way to eat in Northeast China. For one thing, the winter in Northeast China is long and the weather is cold, so it takes a long time to heat the heatable adobe sleeping platform or fire wall, and stew can not only heat the food for a long time, but also make it soft and delicious, and warm the house.
Secondly, Northeasters like to eat rice, that is, cook the rice until it is half-cooked, then take it out and steam it, and naturally there is an extra pot of rice soup in the pot, which can be stewed or drunk, killing two birds with one stone.