1. must use five-flower meat

2. Northeastern soy sauce (Beijing's yellow sauce are noodle sauce, do not taste good)

3. all the vegetables (except potatoes, carrots) should be torn with the hand, so that the process of making the dish is easy to enter the flavor, and also does not destroy the nutrition of the dish.

Materials can be put according to their own preferences, a variety of vegetables, meat can be.

Pork (fat, thin separate), dashi, pepper, cinnamon, soy sauce, green onions,

Pot of oil and heat, put fat pork stir fry section of the raw

Put the sauce, green onions stir fry

Put the tomatoes to continue to stir fry out of the red oil

Put the rest of the pork, dashi, pepper, cinnamon, stir fry for 1 minute

first Add the potatoes

Put in the other vegetables (cabbage, mushrooms, vermicelli first)

Stir-fry well

Put in the mushrooms, add a little water, cover the pot and simmer for about 5 minutes

Put in the vermicelli and cabbage, and continue to simmer until the soup thickens, put in the right amount of salt and chicken

Already ready

Pour it on top of the rice and eat it, it will not feel cold even in cold winters. I don't feel cold even in the cold winter.

Northeastern stew practice

Materials: pork (fat, thin separate), dashi, pepper, cinnamon, soy sauce, green onions

Pot of oil to heat, put the fat pork sautéed section of the raw

Put the sauce, green onions stir-fried

Put the tomatoes continue to sauté out of the red oil

Put the rest of the pork, dashi, pepper, Cinnamon, stir-fry for 1 minute

Put in the potatoes first and then other vegetables (cabbage, mushrooms, vermicelli first), stir-fry evenly.

Put in the mushrooms, add a little water, cover the pot with a lid and simmer for about 5 minutes Put in the vermicelli and cabbage, and continue to simmer until the soup is thick, put in the right amount of salt and chicken

Materials can be according to their own preferences to put, a variety of vegetables, meat can be.

1. must use five-flower meat

2. Northeast China's large sauce (noodle sauce made out of not good)

3. all the vegetables (except potatoes, carrots) should be hand-torn, so that the process of cooking is easy to enter the flavor of the dish, but also does not destroy the nutrition of the dish.

The messy stew is a hodgepodge! But mostly leftovers are braised together to make it! Rarely are they made to be eaten individually like this!

The so-called stew is a mess of favorite dishes can be put together to stew! Of course, you can put meat, sausage, ham and so on

Northeast stew - several practices

Practice 1:

A. Must use five-flower meat

B. Northeast soy sauce (Beijing's yellow sauce is a noodle sauce, out of the bad)

C. All the vegetables (including the meat), the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat and the meat. p>C．All vegetables (except potatoes and carrots) should be hand-torn, so that the process of cooking is easy to enter the flavor, but also does not destroy the nutrition of the dish.

Materials can be put according to their own preferences, a variety of vegetables, meat can be.

1, frying pan bottom meat:

five-flake meat (fat, thin separate), dashi, pepper, cinnamon, sauce, green onions

pan oil hot, put fat five-flake meat stir-fry

into the sauce, green onions stir-fry

into the tomatoes to continue to stir-fry out of the red oil

into the rest of the thin five-flake meat, dashi, pepper, cinnamon, stir-fry 1 minute

into the remaining lean five-flake meat, dashi, pepper, cinnamon. Stir-fry for 1 minute

2, put the vegetables:

First into the potato

Go on to put the other vegetables, stir-fry evenly (cabbage, mushrooms, vermicelli first do not put)

Put in the mushrooms, add a little water, cover the lid of the pot and simmer on low heat for about 5 minutes

Put in the vermicelli and cabbage, and continue to simmer until the soup is thick, put in the right amount of salt and chicken essence

It is already done. p>Already good! Pour it over rice and eat it, you won't feel cold in the cold winter.

Practice 2:

Raw materials:

Pork (depending on personal preference fat and thin), wide bean curd, potatoes, eggplant (is long purple).

If you like to eat vermicelli can also add some.

Scallion, ginger, garlic, pepper (a little), spices (a little). Onion, ginger cut into slices, garlic with a knife to open can be.

Meat sliced, bean curd washed and broken, eggplant cut into diamond-shaped pieces, remember the potatoes do not use a knife to cut, to use an iron spoon to dig a little bit, remember not too big pieces, or it will not be difficult to stew with other things together.

Steps:

Oil boils and puts the peppers into the pot, out of the pepper flavor, into the meat, stir fry for a while.

When the meat is browned, that is, about five minutes cooked, first put in the potatoes and meat stir fry together.

Steam the potatoes for a while to feel not so hard, the beans, eggplant together into the fried for a while.

Pour in a little soy sauce and stir-fry for a while (about five to eight minutes).

Add water to the onion, ginger, garlic, dashi, salt, cover the pot and stew!

When it's time to get out of the pot put in chicken essence and you're done.

Of course, if you like to eat cilantro, out of the pot, cut some chopped cilantro on the top of the dish, so you can look good some, you can try. If you like spicy flavor can also put one or two pepper.

Practice three:

Northeastern stew: this is an authentic northeastern dishes, color and flavor, by everyone's favorite.

Raw materials: 100 grams of eggplant, 100 grams of kidney beans, 100 grams of tomatoes, 50 grams of cabbage, 50 grams of bell peppers, 150 grams of braised pork (you can also use a can of braised pork), 50 grams of broad noodles.

Seasoning: green onion, ginger, salt, soy sauce, chicken essence, salad oil, sesame oil.

Practice: 1. Cut the eggplant into hobnail pieces, kidney beans into segments, tomatoes into small pieces. Peppers to remove the seeds and tendons and cut into pieces, big head of cabbage cut into diamond-shaped spare. Broad flour soaked in boiling water spare. 2. 250 grams of oil left in the pot to 50 percent of the open, the eggplant first into which to deep fry soft and then fished out of the oil, and then fry the kidney beans, see the kidney beans soft and then fished out of the oil control. 3. In the pot to leave a little oil, put onions and ginger frying pan, to be popped out of the flavor of the next soy sauce, salt, chicken broth, soup, under the braised pork boiled, add eggplant, kidney beans, big head of cabbage, broad noodles stewed for 15 minutes, and then add tomatoes, peppers Stew for 5 minutes, drizzle sesame oil on the pot.

Featured flavor: multi-taste and multi-flavor, a good meal.

The point of this dish is that each dish is added to the pot in a different order