Northeast stewed dishes

1. Pork stewed vermicelli

Having a meal of stewed pork vermicelli every year will be full of satisfaction and relief for "living". A finger-thick pig with five flowers and eighteen miles of sweet potato with wide powder, a little bit of fermented bean curd soup and sugar, soju, and soy sauce stew until the vermicelli is greasy, the soup is greasy, and the pork is greasy. When you smell it, your roots are weak and you burn it for nothing, so many men and children will not leave the table on the kang!

Step 2 stew

There are many kinds of stew, and ordinary people are mainly seasonal vegetarian dishes, such as beans, potatoes, tomatoes, eggplant, green peppers, etc., which are delicious and spicy. There are also things such as corn, fungus and watermelon, which are more common in restaurants in order to add color.

Northeast soy sauce is the key seasoning for making stew in Northeast China. This sauce is fermented from soybeans. Every farmer in Northeast China must have a jar, with sun-dried sauce and braised sauce, and it tastes the same in each family. Even if the same bag of soybeans has the same jar, the taste varies from person to person. The inheritance between the mother-in-law and the daughter-in-law of "next soy sauce" is also evidence that a family enters a house. The key to the "northeast flavor" of home-made soy sauce in stew is that the vegetables with compound tastes will become harmonious, unified, rich and fragrant with the sauce flavor. Influenced by the maturity of vegetables, eating hot mouths often leads to stew around autumn. It is the season when autumn tigers are rampant in the north. It is easiest to sweat in a pot of stew. Put a table in the yard, one person will serve a bowl of stew in the northeast, and two sauce dish will be served, so you can eat heartily with bare arms.

3. Braised big fish in iron pot

Choose the chubby fish caught in winter, chop it into four sections, spread a layer of pork belly on the bottom, and add a handful of firewood with the sauce for boiling the fish. When the pine wood is burning, it will be fragrant with firewood, so as to thicken the fish soup, and then stick some corn flour cakes on the side of the pot while it is hot, and sprinkle with Chinese cabbage, wide flour, eggplant and coriander. . . After eating this fish, I will never be greedy for meat again!

4. Stewed blood sausage with sauerkraut

Stewed blood sausage with sauerkraut is a Chinese New Year pig killing dish for farmers in Northeast China. The northeast people of the older generation are almost a classic dish from snacks to the old in every household. Large chunks of pork (white meat) are simmered, then a large pot of sauerkraut is stewed, and finally the sausage filled with fresh pig blood is added. The spices in the soft rotten sausage cover up the blood, and the soup stewed with blood sausage is sprinkled with pepper. Eat it while it is hot!

5. Stewed mushrooms with chicken

Winter in the northeast is long and cold, and everything is not long. In order to eat vegetables in the cold winter, Northeasters often store some vegetables and delicacies in autumn by cellaring, pickling and drying. Hazelnut mushroom with chicken has become the most intelligent invention and creation. In the training, chicken essence and mushroom essence are all taken from here. Chicken is added with mushrooms, and fresh is added. In the farmer's house in Northeast China, chicken is used everywhere, and the domestic chicken is matched with hazel mushrooms. After stewing for half noon, the meat and mushrooms exchange the essence, which is fragrant and tender, and the soup is poured on the hot rice, which is even more fragrant. Nowadays, the reason why stewed mushrooms with chicken have gone down the altar is the commercialization of ingredients, instant chicken+dyed mushrooms+fairy soup treasure ≠ childhood taste.

6. Stewed beans with ribs

One of the most common home-cooked dishes in Northeast China. The newly put beans have not yet produced horns and beans, so they are pinched while they are tender; Choose a clean row, blanch the blood, and add a few grains of aniseed, pepper, stewed pork ribs as soup stock, so that the beans can absorb their nourishment. The stewed dishes must be packed in a pot, which is called reality!

7. Stewed frozen tofu with Chinese cabbage

A "shabby" dish, a dish that is suitable for the occasion, is made of crude tea and light rice, and tastes into people's homes. Cabbage, which has been trapped for a whole autumn, evaporates water vapor, and sugar gathers in the heart of the cabbage, so it has no smell of shame. Frozen tofu is a small kindness that is frozen in the cold. Farmers in Northeast China have a business of "buying tofu". When fresh tofu is put outdoors, it becomes a soap-like frozen tofu, which is full of ice and resistant to death. It is a big piece of money, and it is affordable. Stewed tofu with Chinese cabbage, the cabbage must be fried, and put some spiced powder. The holes in the frozen tofu suck the freshness of the cabbage, and the cabbage is sweet and the tofu is delicious. Remember, don't be greedy for soup!

8. stewed meat with dried vegetables

The dried vegetables here refer to gourd strips, dried beans, dried eggplant and potato chips. After a summer heat, the family dishes will mature to the point of flooding, which can't be eaten by a family's mouth. Therefore, the northeast people will launch the women and children at home under the scorching sun, and dry vegetables will be hung in their yard. Hanging on the clothesline are gourd strips and dried beans, covered with the cover curtain of the pot cover is a piece of hawthorn, pressed down by the stone board is salted cucumber, and dried cabbage is hung on the beam. . . . The cold autumn wind drained the last moisture of the dried vegetables, leaving only the original flavor of the vegetables. When there are no vegetables in winter and autumn, grab a handful of gourd slices or dried bean stew, which will keep the original taste in summer, and even have the unique chirping taste of the dried vegetables, so that the meat flavor can be brought to the extreme.