Braised pork and cabbage fans | Douguo Food Network netizen Wen Jing mom snacks are light
0 1 why stew?
/It's freezing in the cold, inheriting Manchu dietary customs/
Why do Northeasters like to eat stews? This is a traditional dietary custom inherited from Manchu aborigines.
The northeast latitude is high, and crops can only be harvested once a year. Therefore, Manchu people develop hunting, fishing and gathering industries to make a living, and the meat they hunt is usually difficult to cook. The method of "stew" with big fire and small fire is more popular.
The cold winter is the best time to eat stew, and the stew that can be made in any way caters to the old northeast where vegetables were scarce in the past.
Northeast Stews | Bean Fruit Food Network User Yushan Baby
It takes about 50 minutes to stew a pot of food. Stew the stew at the bottom of the pot, cover the curtain in the middle frame, steam and stick the tofu, cook while burning the kang, stew the vegetables well and steam the sticky tofu thoroughly. The family sat on the hot kang and ate hot stew, which was enough to resist the cold northwest wind.
The cold climate, simple ingredients, rough folk customs, and the right time and place have created a magical northeast stew.
Stews, such as chicken stewed with mushrooms, pork stewed with vermicelli and beef stewed with potatoes, are all sloppy in appearance. In fact, it's both hard and soft, the lid is buckled, and the beauty and taste of black land are all hidden in this pot.
Pork stewed vermicelli | Bean Fruit Food Network User zy Ma Bao Kitchen
What's stewed in the pot?
/Rough, everything can be stewed/
There is nothing that can't be stewed in this pot of Northeast people, such as pheasant, river fish, goose, roe, pig, cattle and sheep, pickled mushrooms, vermicelli, bean curd, delicacies, game, poultry, seafood, vegetables and freshwater fish.
Stewing is popular in the three northeastern provinces, but it also has its own small characteristics. There is a lot of water in Heilongjiang, and river fish is a must. Jilin has Changbai Mountain, and its delicacies are very colorful. Liaoning sea breeze blows, and seafood is willful.
Braised fish in iron pot | zona_na, user of Douguo Food Network
Although we are informal, but! Stews also have a basic law. Iron CP, such as stewed hazel mushrooms with stupid chicken and eggplant with catfish, must not be dismantled, otherwise it will be urgent with you.
The ingredients of the stew are in line with the season, and the stew is divided into summer, autumn and winter and spring. The colder the weather, the hotter the kang, and the more fragrant the stew.
Gududu stew pot
In summer and autumn, there are fish in the river, vegetables in the garden, and big white geese that can kill people running in the yard.
The meat of Gayazi is tender | Shooting Jian Cha Jun
There are many rivers in Heilongjiang, which is known as "three flowers, five Luo and seventy-two miscellaneous fish". Delicious river fish creates a unique stew style. Demolis is famous for stewing live fish. In Demory, a fishing village on the Songhua River, fishermen stew lively fresh ginger (usually carp, crucian carp and crunch) in a wok and put them in side dishes. The fish is white, tender and slippery, and the matching Chinese cabbage tofu vermicelli grinds the fresh fish one by one, making it attractive. A fish that can be stewed in an iron pot is also fat.
Demolis ||| Stewed live fish with Suhu. com
A catfish, which is not easy to glow, is stewed with eggplant, which is surprisingly harmonious. "Squid stewed eggplant to support the elderly." Catfish scrape mucus, eggplant is peeled and torn into strips, and stewed eggplant will steal catfish meat and compete with catfish in dishes.
Braised Eggplant with Catfish | Douguo Food Network User Kitchen
Stewed beans with ribs is the best stew in summer. Rib ribs, beans must be local beans, the meat is wide and the seeds are thick and waxy, and mung beans from other places will never stew this taste. This is a gift from Black Land. The key to this dish is to have more oil, the ribs should be soaked in water, the beans should be neither old nor tender, the sauce should be used for seasoning, and the pot should be decorated with ginger, garlic, star anise and coriander. Beans are soft, sticky and oily, and are always the first to be robbed.
Braised kidney beans with ribs | Douguo Food Network User Chang Fei
The key to stew (also called harvest) in Northeast China is "chaos", so the ingredients are complicated, mainly ribs or pork belly, including beans, potatoes, eggplant, tomatoes, green peppers and corn. The keynote of this dish is salty and delicious, so I personally refuse tomatoes and green peppers.
Harvest | Douguo Food Network User Ma Qi Ai Long
When a goose takes up ten times a man's fighting power, it's just to stew him in an iron pot. Iron pot, to be more precise? Goose, "?" Soup is getting less and less and more delicious. ? Goose meat doesn't need too many side dishes, just real meat.
This soup is not enough | 91miwei.com.
Sauerkraut is the shoulder stewed in winter. Hundreds of years ago, Chinese sauerkraut was on the table of Manchu people. In the rural areas of Northeast China, every household pickled sauerkraut in autumn. One jar 100 kg of sauerkraut is enough for a family to eat from early winter to early spring, and sauerkraut also stands in the absolute C position of the stew pot. Sauerkraut will neutralize the fatty pork belly, and the blood sausage will be dipped in garlic.
Sauté ed white meat and blood sausage with sauerkraut | house.focus.cn
In addition to white meat and blood sausage, stewed pork ribs with sauerkraut and stewed mutton with sauerkraut are also common collocation. Sauerkraut is very greasy, so put fat or lard, eat enough meat, have another bite of sauerkraut soup, and pat your stomach with iron stickers.
Stewed ribs with sauerkraut frozen tofu | Douguo Food Network user Liu Dahua
"As soon as Grandpa entered the door, the chicken broke down." The new son-in-law in Northeast China goes to his daughter-in-law's house to pay New Year's greetings, and her mother-in-law wants to cook stewed chicken with mushrooms. Chickens grow up on their own food. If the meat is strong and the snow falls, they can also be killed. Hazelnut mushrooms are collected and dried in the mountains in autumn. A small piece is full of flavor, and the more stewed, the more fragrant it is.
Braised mushrooms with stupid chicken | Douguo Food Network netizens are so happy.
Stewed frozen tofu with Chinese cabbage. In winter, the big tofu in the northeast will turn into frozen products one after another, cut into pieces of tofu, and be baptized in the cold outdoors. The northwest wind will top off the moisture in the dried tofu, turn it into a honeycomb and become elastic. Only after cooking can it stand the long stew of fire soup. Cabbage is particularly fresh, and frozen tofu contains the taste of soup head, which tastes fleshy.
Stewed frozen tofu with Chinese cabbage | Beans and Fruits Food Network user Hai Wei Lan.
How do you want to stew?
/Put aside the sauce and add color to the staple food/
Stewing means putting ingredients and seasonings in a pot, adding soup, boiling over high fire and heating for a long time until the raw materials are crisp and rotten and the soup base is fragrant. The biggest advantage is to keep the original flavor of the ingredients.
If I give you an iron pot, how can I stew the northeast flavor?
First of all, raw materials such as pork ribs should be treated, scattered or fried in boiling water to remove blood stains and fishy smell.
Secondly, we should use northeast miso to flavor. Sauerkraut and cabbage are light stews without sauce, but meat dishes such as chicken stewed with mushrooms, ribs stewed with beans and catfish stewed with eggplant must be stewed with miso. As soon as the pot is cooked, the stew without miso loses its soul and cannot stand in the three northeastern provinces at all!
Finally, the heat should be long enough, the soup should be filled at one time, and the lid should be sewn tightly, so as to keep all the ingredients and ingredients in it. Stew the fish in water, bring it to a boil, simmer on low heat and collect the juice. Stew other dishes, add pork bone soup, boil over high fire and stew over low heat.
In addition, put some pork belly and a spoonful of lard, which is my secret trick.
Northeast Stews | Douguo Food Network User Gege Witch 1 1
There are three staple foods that are most suitable for stews.
Northeast rice is the best in the world, and no refutation is accepted here. Scoop a spoonful of stew and soak it in rice. The soup that absorbs the essence of vegetarian food is smooth and rich, and one person can eat two bowls of rice. Sticky tofu in winter is the main course of this season. Go out with stew, play with soft glutinous rice, and have a bite of sauerkraut soup, which is very satisfying. Like rice, steamed bread rolls are eaten with soup. The more you eat them, the more fragrant they are, and you will be full if you are not careful.
Sticky bean bags remember to dip in sugar to eat | Douguo Food Network users laugh.
What is a pot-stewed dish?
/Finally, the food comes out in a pot/
Homemade stew, one is one, two is two, the staple food and vegetables are separated, and the pot is not on the table, only one pot after another.
The stew in the northeast entered the restaurant from its own stove, and gradually developed a new style, called braised dishes. It is characterized in that there is an iron pot on the table, and the bottom of the pot is on fire, and the store is cooking at the scene. Chicken, river fish, stick bones and goose stalls at home are served with Chinese cabbage, vermicelli, tofu and potatoes. Finally, stick a circle of tortillas along the edge of the pot and stew them on it. Staple food and vegetables are cooked in the same pot.
Pan ||| youimg1.c-Ctrip. com
This kind of pot-stewed dish has become the ultimate style of stew in Northeast China, which is simple, rough and gimmicky, and quickly spread to the north and south of the river.
An iron pot stew can make passers-by stop and walk into the store. When it is opened, it is a river and lake with northeast flavor.
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