For example: Chinese cabbage, potatoes, beans, eggplant, corn, green peppers.
There are also: fungus, kelp, tofu, pig's blood, ribs, vegetarian rice cakes, all kinds of meatballs in shabu-shabu, sweet potatoes (a friend told me that sweet potato pieces are delicious in the northeast, so you can try them, and I have tried them), and you can also stew the rest of jiaozi. Be sure to leave jiaozi at last, otherwise it will be stewed.
If you can only taste heavier, you can put some peppers and some northeast sauce, so that the food tastes heavier.
There are many ingredients that can be stewed. You can try them. Eating them in winter is very good.
There are various kinds of stew in the northeast, each with its own characteristics. With each family's tastes and hobbies, my family basically listens to me.
Usually, my family doesn't cook much stew, but basically cooks a few meals after holidays. Because, holidays will leave "big dishes", such as: pork elbows, pig hooves, ribs, big bones and so on. At this time, it shows my level of stew.
First of all, throw all kinds of "big dishes" into the pot and stew them for several hours to basically stew the essence of "big dishes". Then, add Chinese cabbage, potatoes, carrots, tomatoes, eggplant and vermicelli, and then cut some extra pork with five flowers and three layers into it. If there are frozen tofu and blood sausage, it will be even more beautiful.
Men and women make the white wine hot, and then add a few plates of fried peanuts, shredded potatoes and dried tofu in soup stock. I slipped a mouthful of white wine, snored a mouthful of stew, ate and drank in the dark, and talked dizzy.
At this moment, who are we men, what do we do, and how much money do we have in our pockets? I don't know Love who, love Zha Zha, God's second child and my third child.
Northeast Luandun
Ingredients: ribs, beans, potatoes, carrots, eggplant, tomatoes, fungus, star anise, onion, garlic and ginger.
Seasoning: oil, spiced powder, salt, chicken powder and northeast miso.
Practice:
1, ribs washed, cut into sections, blanched in boiling water, and drained.
2. Wash carrots and potatoes and cut them into hob blocks; Cut beans into sections, tomatoes into petals, and fungus into pieces.
3. Heat the pot and add oil. Add star anise, onion, garlic and ginger to stir fry.
4, then pour in the ribs and stir fry, then pour in the potatoes and carrots and stir fry evenly.
5. Pour eggplant, green pepper, tomato, beans and fungus in turn, and stir fry with the ingredients in the pot.
6. Add water and stir well. After the fire boils, simmer for 20 minutes until the soup is thick.
7. Add spiced powder, salt, and northeast miso to taste. Open the fire and collect the soup, and then serve.
Northeast luanduner
Ingredients: ribs, beans, pumpkins, potatoes, corn, peppers.
Seasoning; Vegetable oil, cooking wine, salt, soy sauce, onion, ginger, garlic, pepper, aniseed.
Practice:
1. Peel potatoes and cut them into hob pieces, and chop ribs into pieces.
2. Wash the beans and cut them into sections, pumpkin and corn into pieces.
3. Boil the pot with water, blanch the ribs, skim the floating foam, and take it out for later use.
4. Heat the pan with oil, add onion, ginger and garlic, stir-fry aniseed with pepper, stir-fry ribs, and pour in cooking wine and soy sauce.
5. Add the beans, potatoes and pumpkins and stir-fry them until the beans turn dark green.
6. Put the corn in.
7. Add appropriate amount of water and salt, bring to a boil, and simmer for about 30 minutes.
8. When there is a little soup left, add red pepper and stir well to serve.
Although everyone says that the stew in the northeast is actually not invented in the northeast, it first became popular in Hainan in the early 1990s, just like stewed fish in Demolis (it may also be spread in other areas in the late 1980s, which is difficult to verify). In the early years, people in the northeast were very reluctant to be asked about whether you eat stew in other places (it is generally said that this matter is a joke). Of course, young people now may be able to order stew this dish in restaurants in Shenyang and Harbin. Therefore, there has never been a so-called "authentic" Northeast stew, and this question can only be answered as what is in the authentic Northeast stew. When it comes to stews in Northeast China, there are fixed combinations, such as chicken+mushroom, pork+vermicelli, potato+cabbage.
Why? Because the winter is long and food is scarce, it is necessary to eat hot enough, so the eating style of big stew has gradually formed, and at most, the reserved white radish and the fish dug out by breaking the ice are added. Of course, these dishes are left over, and adding some ingredients is another meal. For example, pork stewed vermicelli with some cabbage and potatoes is barely justified.
Guide: What is the stew in Northeast China?
I'm a little confused about this question. As a catering person for many years, I'm a little confused about this question. As an authentic Northeastern, I don't understand it either. Why do you say that? In the early days of northeast stew, it was not a dish in Northeast China, at least it didn't exist in Harbin before 1996, and there was no mention of stew in the eight major stews in Northeast China. After 1996, I went to Beijing to continue to engage in catering, and I have never cooked or heard of this dish. It was not until 1999 to 2000 that this dish called Northeast Stew began to appear in some northeastern restaurants in Beijing, most of which were run by Shenyang people. Then it was gradually recognized by consumers in Northeast restaurants, and chefs from all over the world gradually learned this Northeast Stew. Finally, it appeared in some chain home-cooked roast duck restaurants, even if it officially appeared in the public eye.
The catering enterprises in Northeast China, especially in Harbin, don't stew this dish in the northeast, and the stewed dishes in the northeast have corresponding names. The roots of many northeast dishes can be found in Shandong cuisine, while the older generation of northeast chefs mainly make Shandong cuisine, and with the ingredients and eating habits in the northeast, they gradually formed their own unique northeast dishes.
So what are the stews in Northeast China? For example, the famous chicken stewed with mushrooms, the northeast people's favorite stewed fish with Demoli, and the fragrant pork stewed with vermicelli can ruin the old man's catfish stewed with eggplant. Only the unique pickled cabbage in Northeast China, the home-cooked potato stewed with eggplant, the pork ribs stewed with vegetarian dishes and beans, the northeast stew with half soup and half dishes, the nourishing mutton stewed with radish, and the relatively novel tomato stewed with beef brisket. The above ten kinds of stews were representative stews in Harbin before 1996. Later, with the popularity of pig-killing dishes and pot-stewed dishes, some pot-stewed dishes were also classified as Northeast stews, and the varieties were more abundant. Coupled with the popularity of pot-pressed dishes, Northeast stews added new colors. So make a preliminary arrangement today, in order to let more people know about Northeast cuisine, know about Northeast stew and have a clear impression of Northeast stew.
Demoli stewed fish
From Demoli village, the unique way of stewing fish was accepted by consumers, and this method of stewing fish gradually became a northeast flavor and was widely spread. Choose more fresh carp, which is common practice, thick oil red sauce, pork belly, cabbage, old tofu and potato vermicelli, simmer slowly and collect juice naturally, sprinkle minced garlic, parsley and pepper (or celery) before taking out the pot, which is salty and fragrant, soft and rotten with side dishes, and the fish is Q-bomb, which is one of the representative dishes of economy and benefit.
Stewed mushrooms with chicken
Free-range stupid chicken and northeast hazelnut mushroom can also be stewed together with northeast vermicelli. It originated in the countryside. Relatives and friends came to the countryside to kill a stupid chicken and get some mushrooms picked by themselves. It was cooked in a big iron pot and used to entertain guests. A classic northeast dish. The delicious and perfect combination of salty and fragrant, oily little stupid chicken and hazel mushroom, which can't stop after eating, is well received and is known as one of the hard dishes in Northeast China.
Braised Pork with Vermicelli
Pork belly is cut into large pieces and stir-fried in a large iron pan until the oil comes out. Zanthoxylum bungeanum, onion and ginger, and soy sauce and pepper noodles are fragrant. Add rice soup or water, a little coarse salt, and then put dry powder strips into the pot to stew directly. When the soup is thick, the pork sauce is red, and the vermicelli is crystal clear and smooth. It is also a hard dish for entertaining VIPs. It can also be stewed with dried potatoes from Northeast China, and then moved to the elegant hall by the chef to become one of the representative dishes in Northeast China.
Braised eggplant with catfish
Braised eggplant with catfish is said to be a dish that can break people's stomachs, which shows its high popularity. Wild catfish (or catfish with two whiskers) is stewed with Northeast Long Eggplant. This dish can't be separated from Northeast Soy Sauce (soybean sauce), good soy sauce, thirteen spices, pepper aniseed and onion ginger. The Long Eggplant is smashed and torn into thick strips, fried in the pot for two minutes, and stewed with soup. Catfish does not need to be fried or fried, but it can be stewed directly in the pot for about half an hour, and the soup is sticky.
Northeast big stewed dishes
This dish needs pork belly, cabbage, vermicelli, frozen tofu, and a proper amount of soup stock. The seasoning is simply salt, monosodium glutamate, pepper, and cooking oil. One of the few white soup stews is a half-soup and half-dish dish, and it is also a very common stew. It is quite satisfactory and is often eaten in Northeast China's home.
Stewed eggplant with potatoes
It is also a dish that goes out from farmers. In fact, it was first eaten in the hometown and countryside. Because of the weather in the northeast, potatoes are a perennial complementary food. Potatoes are rammed into pieces, eggplant is torn into strips, and potatoes and eggplant are stir-fried in a wok with northeast sauce. Rice soup or clear water is added, and after stewing, it is ground into mud, which is called potato eggplant sauce. Later, it was also developed by chefs and moved to restaurants for sale. It was also useful to operate this dish in a pressure cooker, which was soft and rotten and savory.
Stewed radish with mutton
Mutton stewed with radish is one of the few clear soup stews. Mutton pieces are stewed in advance and stewed with white radish. The materials used are simple and the soup is delicious. It needs to be stewed until the mutton is soft and rotten, and the radish is crisp, so you can eat meat or drink soup, which is a health-preserving dish that nourishes in winter.
Ribs stewed beans
There are many combinations of meat and vegetables in Northeast stews, which are neither too greasy nor monotonous. Salty, fresh and rich are the characteristics of most Northeast dishes. Pork ribs and beans are also a common practice. Stir-fry them first and then stew them, and simmer them on low heat until the ribs are boneless, the beans are soft and glutinous, and there is little soup left. Later, the beans were changed into lentils, and some were stewed with potatoes, but they remained the same. The original taste of beans and ribs was incomparable with other ingredients. It is also one of the representatives of hard dishes in Northeast China.
Tomato stew beef brisket
This dish is quite popular in Harbin, which is different from the traditional stew and has nothing to do with the farmer's practice. It is influenced by the early Russian food culture in Harbin, such as Da Lieba and Hong Chang. The same is true of this dish, which has the characteristics of distinctive western food. Tomatoes, beef ribs and tomato sauce are colored and stewed until the brisket is soft and rotten. The color of the dish is bright red, the soup tastes sour and refreshing, and the brisket is fresh and fragrant. One of the few successful western-style dishes.
Braised white meat with Chinese sauerkraut
In fact, this dish has the shadow of killing pig dishes, and it can also be understood as a dish picked separately from killing pig dishes. Unlike killing pig dishes, there are not so many ingredients and water. Some southerners who don't like killing pig dishes or blood sausage have no problem eating this dish. The boiled white meat should be thin, the pickled cabbage should be sour enough, and the pepper can't be missing in the seasoning. If it is delicious, it must have soup stock, so it is necessary to use the pickled cabbage even if it is not fried.
Finally, let's talk about the stew in the northeast. It's hard to know who created such a dish. Maybe the chef has a whim to see so many stews in the northeast. Can you combine them, put a little bit of each ingredient, stew them in the usual way, and the dish will take shape. Let me introduce the stew in Northeast China. There will be some changes in the ingredients, including the direct stew version and the stew version after the ingredients are oiled. Adjust them according to their own understanding and practices, and don't deviate from the taste. What I'm sharing today is the version of stew in Northeast China suppressed by pressure cooker.
Northeast Luandun
Ingredients: 20g of cooked chicken nuggets, 5g of cooked ribs, 20g of cooked pork belly slices 1 0g, approximately 200g of potatoes 1 each, approximately 1 00g of long eggplant, 50g of Chinese cabbage leaves and potato vermicelli 1 each.
Seasoning: 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 2 grams of pepper, Donggu soy sauce 10 gram, thirteen spices 1 gram, 2 grams of feed oil and 20 grams of pig oil.
Practice:
1. potatoes are peeled and rammed into small pieces, beans are picked, washed and changed into sections of about six centimeters, long eggplants are peeled and cut into hob pieces, Chinese cabbage leaves are washed and torn into small pieces, green peppers are washed and cut into diamond-shaped pieces, tomatoes are washed and cut into hob pieces, green onions are cut into sections, ginger slices are sliced, and potato vermicelli is soaked in water and cut short for use.
2. Heat a wok, add large oil and salad oil to heat it, add onion, ginger and pepper, stir-fry until fragrant, add chicken nuggets, ribs and pork belly, add potatoes, snap beans and eggplant, add cooking wine and soy sauce, add appropriate amount of soup stock, season with salt, monosodium glutamate, chicken essence and pepper, pour into a pressure cooker, and add cabbage, green pepper and soy sauce. It is also sprinkled with minced garlic to improve the taste. If it is made in batches, the potatoes can be changed into hob blocks, and the potatoes, eggplant and snap beans can be pre-made into semi-finished products after being oiled, and then they can be directly seasoned in the pressure cooker for about 3 minutes, which is convenient and quick, and the ingredients are soft, rotten and salty.
Write at the end:
Some pot-stewed dishes were not included, and some later-rising dishes, such as killing pigs, were not included in the previous cooking system. Later, with the dietary needs of consumers and market changes, pot-stewed dishes have become an independent form of stew. The main ingredients are chicken, fish, ribs, geese, beef, etc., and the auxiliary materials are dried vegetables or seasonal fruit and stem vegetables, and tortillas or cakes and flowers are pasted on the side of the pot.
There are also some restaurants in Northeast China, where several stoves are set in the front hall, where several kinds of Northeast stews are stewed, such as pig-killing vegetables, three scales, goose-stewed potatoes, braised pork, etc. After the guests order, they are served immediately. In recent years, some pressure pot dishes have sprung up, which have enriched the varieties of Northeast cuisine and pushed Northeast stew to a higher level. Therefore, the form of Northeast stew is basically like this. According to these basic practices, many new dishes have been derived, which has made Northeast cuisine go further in the catering market. I hope this article can help you sort out some ideas, better understand Northeast cuisine and learn more about Northeast food culture.
Guide to this issue: What is the stew in Northeast China?
The stew in the northeast is just a manifestation of the bold, cheerful and lively character of the northeast people. If you think this sentence is a bit exaggerated, you are all wet. The stew in the northeast should now be an independent series of dishes. Northeasters use' chaotic stew' to make a high degree of generalization and ridicule, which confirms the optimism and openness of the Northeast. (Northeasters are all happy and lively Lei Feng)
Now let's have a deep understanding of the Northeast stew series with pictures and facts.
The stew in the northeast should be a kind of food culture formed by climate, specialties and living habits. In the past, Northeast China was a frontier with vast territory and sparsely populated, cold climate and abundant resources. This is the original residence of Manchu people at the earliest. Manchu lived a nomadic hunting life. Basically, it takes one iron pot to get three meals a day. It was only after the Qing Dynasty that the Northeast was gradually opened. Moreover, living in the northeast must be heated by a kang. Cooking pots and stoves are connected to kang, which can save firewood. Moreover, most of the local ingredients are domestic poultry, pork and dried vegetables. As well as the cultivation of wogua and sauerkraut. Only in late summer and early autumn can there be delicious fried vegetables. Therefore, the practice of stew in Northeast China can reach its peak.
Nowadays, the restaurant that is dominated by stew is called pot-stewed. Just take a big iron pot and light the chopping fire. Cash is stewed now. The main ingredients are aquatic products, poultry, pork, dried vegetables, vermicelli, potatoes, eggplant ... dozens of ingredients for independent selection. With all kinds of snacks. For example, pork ribs and chicken hands, stewed dried vegetables, stewed eggplant vermicelli with pork ribs and carp, fried cabbage and tofu noodles with wok, stewed dried potatoes with pork ribs and chicken hands ... That is to say, any ingredients you choose in Mingdang are fried and stewed on the spot. The ingredients are put into the pot in the order of stewing, and finally, the staple food rolls are also stewed in a pot.
summary
Therefore, the stew in the northeast is not "what stew" but everything can be stewed together. As long as you want to eat. You want to stew together. Can realize your wish. I promise not to disappoint you ...
After staying in the Northeast for more than two years, I would like to give a simple answer to the landlord's question. The stew in the Northeast does not refer to a certain dish, but refers to the fact that people in the Northeast like to put all kinds of ingredients together to stew, which is a way for people in the Northeast to cook. I would like to share two stew recipes in the Northeast.
First, the northeast one pot out
material
Ribs, pumpkins, potatoes, beans, wide powder, corn, carrots, peppers, aniseed peppers, onions, ginger, garlic bean paste, sugar, soy sauce, sesame oil, wine, chicken refined salt, each ingredient and seasoning can be increased or decreased at will according to their own preferences.
manufacturing process
1, cut the ingredients into hob blocks, cook the ribs in cold water for 20 minutes, and remove the floating foam;
2. Boil the wide flour for eight minutes and set aside;
3. Cut the onion, ginger, garlic, pepper, aniseed and dried pepper for later use;
4. Heat a little oil in the pot. Stir-fry onion, ginger, garlic, aniseed and dried Chili until fragrant. When the Chili is slightly dark red, add bean paste and stir-fry until the sauce is fragrant. Pour the ribs into the stir-fry for 10 minute. Stir-fry constantly to avoid being burnt. Add a little original soup to cook the ribs during the stir-fry.
5. Then pour the vegetables into the pot and stir-fry the ribs together. I put a little sparerib soup while frying so as not to paste the pot. After frying for about 10, pour the original soup for cooking the ribs into the pot and cover the vegetables. If it is not enough, you can add boiling water.
6. After the pot is boiled, add the wide powder, a little soy sauce, white sugar and chicken essence to taste, stew for 5 minutes and then turn to medium heat;
7. It is best not to turn it when stewing. When the soup is stewed to one third, the juice is collected by fire. When it is dried, the raw garlic is poured into stir-fry and sprinkled with a little sesame oil.
8. Finally, the pot is put in a big bowl, and the onion and parsley are cooked in an authentic northeast pot.
Second, stewed beans and potatoes with ribs
material
Pork ribs, beans, potatoes, green onions, oil, salt, monosodium glutamate and its sauce, soy sauce, baking soda and thirteen spices.
manufacturing process
1, beans are picked and washed for use, ribs are blanched for use, and potatoes are chopped for use;
2, put oil in the pot, add chopped green onion, ribs, and fragrant sauce after the oil is hot, stir-fry thirteen spices, and add a little soy sauce or braised soy sauce if you like the dark color;
3. After stewing the ribs for fifteen minutes after adding soup, add the beans, add a little baking soda after adding the beans, turn it over, spread the potato pieces, and continue stewing;
4. Add salt and monosodium glutamate before cooking.
The above are two delicious dishes stewed in the northeast for everyone to share. Other stewed ribs with sauerkraut, braised pork, eggplant stewed with catfish, mushrooms stewed with chicken, etc. are all good interpretations of stewed food.
What kind of stew is this stew? In our place, this stew, also known as hodgepodge, is to put all the ingredients together. The practice of cooking in one pot is like this. May I introduce myself to you? Because I prefer to eat mutton, all of them, I will use mutton soup as the bottom without frying, put the mutton box soup directly into the pot, and then add cabbage. What do you like? You can put any dish. I put Chinese cabbage, then mushroom tofu and then vermicelli. vermicelli is its soul. Without vermicelli, it's not delicious. Then I put my home-made rice balls, and then I add yellow flour meat and stew it in a pot.
Hello, I'm Li Tangtang, and I'd like to tell you something about the stew in Northeast China, hoping to help you.
Dunk in Northeast China is a famous local dish in Northeast China. Basically, every family can cook it, and the materials are similar. As a professional chef, my practice is to stew eggplant, potatoes, beans, braised pork and oriental dishes.