Northeast four stews, commonly known as Northeast four stews, generally refer to: pork stewed vermicelli, chicken stewed mushrooms, catfish stewed eggplant, ribs stewed beans.
Another saying is: stewed bean curd with vermicelli, stewed bean curd with cabbage, stewed pork vermicelli and stewed cabbage with vermicelli.
The other is: stewed meat with sauerkraut, stewed pork vermicelli, stewed mushrooms with chicken, stewed eggplant with catfish.
Braised Pork with Vermicelli
Pork stewed vermicelli is the first stew in Northeast China.
Ingredients: Ingredients: 500g pork with pork belly, 0/00g vermicelli/kloc-0, 250g Chinese cabbage leaves and 0/0g coriander/kloc-0.
Accessories: cooking oil, soy sauce, Shaoxing wine, sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger.
Operation:
1 Peel the pork with fire, scrape it in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, pour it into a colander, and control the oil content.
2. Soak the vermicelli in warm water, wash and soak until soft; Wash cabbage leaves and cut into 8 cm long segments; Minced coriander; Zanthoxylum bungeanum, aniseed and cinnamon are put into gauze bags, and the bag mouth is tied tightly for later use.
3. Put pork pieces and vermicelli into the pot, add Shaoxing wine, white sugar soy sauce, onion pieces, ginger pieces and seasoning bags, add soup, boil over high heat, skim the floating foam, turn to low heat and stew until cooked, add cabbage pieces, add refined salt and monosodium glutamate to adjust the taste, pick out onion pieces, ginger pieces and seasoning bags, sprinkle coriander powder, take out of the pot and put them in bowls and serve.
Stewed mushrooms with chicken
And stewed mushrooms with chicken. The so-called chicken is actually a stupid chicken in the country. Because stupid chickens eat whole grains and worms, their taste is mellow and the rest are strong, especially in today's popular feed chickens, stupid chickens give people a sense of kindness to return to the original. Mushrooms are hazel mushrooms on Changbai Mountain, and the more stewed, the more fragrant they are.
Stewed mushroom with chicken is a well-known dish in Northeast China. It is best to choose wild hazel mushroom and thin umbrella mushroom for stewed chicken, which can set off the fresh flavor of chicken to the greatest extent.
Seasoning: ginger slices, salt, soy sauce, cooking wine, pepper powder, star anise, sugar and white wine.
Practice: soak the hazel mushrooms in water and wash them (the water soaked in mushrooms can water the flowers and is a good fertilizer). Chop the whole chicken into pieces and blanch it. Stir-fry ginger slices in a frying pan, add chicken pieces and a little white wine for a while (I don't like to stir-fry with sugar, if I like it, I can stir-fry with sugar at this time), add enough water at one time, add soaked mushrooms, soy sauce, cooking wine, pepper powder, star anise and sugar, simmer for 10 minutes, then turn to low heat and stew for 20 minutes if it is chicken, until the meat is ready to eat.
A stupid chicken (that is, native chicken, preferably the kind raised in rural areas in Northeast China, which I didn't buy occasionally, and used a fair whole chicken),
Mushrooms (wild hazel mushrooms produced in Daxing 'anling)
Taste: the soup is fresh and thick, and the chicken is crisp and rotten.
Ribs stewed beans
Ingredients: ribs, beans, onion, ginger and garlic, cooking wine, soy sauce, pepper and pepper.
Practice:
1. A little onion, ginger and garlic, pour oil in the pan, stir-fry onion, ginger and garlic until it tastes;
2. Add a spoonful of sugar, a spoonful of soy sauce (color), stir-fry the ribs until the bones at both ends of the ribs are exposed, add boiling hot water, and add beans if there are no more ribs;
3. Put a spoonful of cooking wine, a spoonful of soy sauce, pepper powder and a little pepper, then simmer for 10 minute, add some shredded onion, and then stew;
You can eat it in about half an hour. Some people want to eat it very well, and you can stew it for a while to ensure the fragrance of the house.
Braised eggplant with catfish
Clean up the catfish from Songhua River, put them in boiling water for a little scalding, take them out and soak them in cold water, then take them out and scrape off the surface mucus with chopsticks. The big catfish can be cut into 6-7 cm pieces, and the small catfish can be whole. Wash and peel the eggplant, tear it into strips and put it into the pot. The biggest feature of eggplant is that it absorbs flavor and is soft and easy to eat in the mouth, but it has fully absorbed the taste and nutrition of catfish.
Main ingredients:
400g catfish and 400g tender eggplant.
Ingredients:
Pork belly 50g, coriander10g.
Seasoning:
Iodized salt10g, monosodium glutamate 5g, vinegar 5g, cooking wine 3g, pepper 5g, shredded onion and ginger 3g, sesame oil 5g and soup 50g.
Production method:
1. Wash and peel eggplant, spread it into strips by hand, cut coriander into sections, and slice pork belly.
2. Clean up the catfish, put it in boiling water, scald it slightly, take it out and soak it in cold water, then take it out and scrape the surface mucus with chopsticks. Change the big catfish into 6-7 cm segments, and the small catfish can be whole.
3. Put a little oil in the spoon, stir-fry the tomato strips, soften them and pour them into the bowl for later use.
4. Put soup, catfish, sliced meat, tomato strips, shredded onion and shredded ginger in the spoon, boil and skim the foam, add salt and cooking wine and stew for about 20 minutes, pick up the pork belly and pour it into the bowl.
5. Add vinegar, monosodium glutamate and pepper to the bowl, and sprinkle some sesame oil with coriander.
Note: Catfish scalding can reduce the fishy smell by scraping the surface mucus. Eggplant tastes better after stir-frying
Flavor characteristics: salty and delicious, mellow and fragrant.