Stews are generally plentiful in the north ~!

as a northerner, I will simply introduce several kinds ~!

Stewed tofu with cabbage and potatoes

Add oil to the pot, stir-fry the fat slices, add chopped green onion and shredded ginger, and put the potato chips in. Stir-fry for a while, so don't fry the potatoes, so put the cabbage sticks on low heat, and then put them when the cabbage leaves are almost ready. Add more water, salt, monosodium glutamate, pepper, chicken essence and diced tofu. Glug for a minute, pour some sesame oil, and you can eat the stew.

Actually, there is no discipline, that is, the stew is heated slowly with a small fire. You can also put some carrots, vermicelli, dried shrimps, ribs, meatballs, whatever you like, whatever you like, whatever the stew is, as long as it is delicious, and all the leftovers in your refrigerator can be reimbursed, so long as you are full and eat well. Nobody cares about you.

Stewed bean curd with mustard seed

Mustard seed is a pickle pickled by ordinary people in Northeast China before winter, which is mostly used to stew bean curd. If it is not available, mustard seed can also be used instead, that is, potherb. Stir-fry minced meat in a pot, add chopped green onion and Jiang Mo, add chopped mustard sprouts, stir-fry a few times, add water, add diced tofu, add salt and monosodium glutamate, etc. Just simmer, don't just play, forget to look at the pot, it's time to cry.

Also, mustard sprouts, potherb mustard and so on all contain salt. You should taste it first, and then add salt. Don't tell me if it is salty. We will speak first, and I will not be responsible for it afterwards.

eggplant stewed with potatoes

eggplant is broken into long strips by hand, why not use a knife? I'm not afraid to cut my hand. I cut it with a knife and stew it. It tastes different. What's the difference? Watermelon tastes different when dug with a spoon, and eggplant tastes different when cut. Everything you do, the cells of eggplant are cut open, destroyed, and broken by hand, which is a natural division. When eggplant dies, it will also give you a thumb: high, really high, you are expert, you make me die comfortably, and I will make you eat comfortably.

put oil in the pan, stir-fry the meat slices, add onion and ginger, add eggplant, stir-fry slowly, eggplant is oily, so don't be stingy with your oil, put more oil until the eggplant is completely eaten by oil, add potatoes, stir-fry for a few times, if there is northeast miso, put less, if not, add some soy sauce, add water, and stir-fry.

stewed pork ribs and potatoes with snap beans

snap beans are a specialty of Heilongjiang and Jilin provinces, and planting experiments in other parts of China have failed, so you can only eat them when you go to the northeast. If you ask a Heilongjiang person, what is the best vegetable in the world? Seven can't be guaranteed, at least three will say it's beans.

put oil in the pot, stir-fry the ribs until they change color, stir-fry the beans together, add soy sauce, put in water, add salt, monosodium glutamate and pepper, cover and stew for about an hour, add potatoes, and stew for another 2 minutes. You can also cook the ribs first, then stir-fry them with the beans, and then stew them in water. Restaurants use this method to keep the integrity of the beans, no.

I'd like to tell you about beans, which contain saponin and are poisonous. The only way to deal with them is to heat them for a long time, and the poison will be gone. Therefore, if you eat beans, you should not think about saving trouble and looking good, you must stew them, so that they will be healthy. My husband is abroad and can't eat fresh ones. This time, we use quick-frozen beans, which have no shape. However, we can cook.

stewed radish with lamb chops

The lamb chops were given by others during the Chinese New Year, and they have never been eaten. It really takes up space in the refrigerator. On a dark night, the small north wind whistled, and Kazuo sharpened the knife and made it.

firstly, the lamb chops are scalded in boiling water, then they are taken out and washed with blood. Put more water in the pot, including lamb chops, pepper, aniseed, onion, ginger and garlic, and dried peppers. Bring to a boil with high fire, turn the heat down, stew for an hour, then add radish pieces, and then stew for about 4 minutes. If you like friends, you can also add some salt, pepper and pepper.

Things like clear soup must be stewed badly, so that the meat is rotten, the soup is fresh and the radish is soft. Eat a bowl and sweat a little.

Stewed mushrooms with chicken legs

Soak wild mushrooms in the northeast until soft, then wash them, cut off hard roots, and dry them by hand.

cut the chicken leg into pieces, stir-fry it in oil, add onion, ginger, garlic and dried Chili, then stir-fry it on low heat, and the chicken leg becomes discolored. Add potatoes and less soy sauce. Why put potatoes? First, I like it, and I feel that there is something missing without potatoes in the stew. Second, I count it so that it is not too greasy. Add water until the raw materials are over, and the fire will boil. Turn the fire down, add mushrooms, salt, pepper and monosodium glutamate, and stew until the chicken legs are rotten and the potatoes are cooked. If there is still a lot of soup in the end, change it to a big fire and dry it a little. Now the chicken sold in the market is particularly cooked. Basically, the potatoes are cooked and the meat is cooked. I have left vermicelli at home, so I put it in. Welcome.

I hope I can help you ~