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What is the stew in Northeast China?

I come from Hebei. I think the stew in the northeast is similar to the cauldron in the north. There must be at least pork, vermicelli and pork soup in it, and then I'll stew it with some other vegetables.

For example: Chinese cabbage, potatoes, beans, eggplant, corn and green peppers.

There are also: fungus, kelp, tofu, pig blood, ribs, vegetarian rice cakes, all kinds of shabu-shabu meatballs, sweet potatoes (a friend told me that sweet potato slices are delicious in Northeast China, so I can try them, and I have tasted them), and the rest of jiaozi can also be stewed. Finally, you must stay in jiaozi, or you will be stewed.

If you can only taste a little stronger, you can add some pepper and some northeast sauce to make the food taste stronger.

There are many ingredients that can be stewed. You can try. It is very good to eat them in winter.

There are many kinds of stews in Northeast China, each with its own characteristics. Everyone has their own tastes and hobbies, and my family basically listens to me.

Usually, there are not many stews cooked at home, and they are basically cooked several times after the holiday. Because holidays will leave "big dishes", such as pig's elbows, pig's trotters, ribs, big bones and so on. At this time, my stew level is reflected.

First of all, throw all kinds of "big dishes" into the pot and stew for a few hours, and basically stew out the essence of "big dishes". Then, add Chinese cabbage, potatoes, carrots, tomatoes, eggplant, vermicelli, and cut more pork with five flowers and three layers. It would be more beautiful if there were frozen tofu and blood sausage.

Men and women heat up the white wine, add a few plates of fried peanuts, shredded potatoes and dried bean curd in soup stock. I slipped a mouthful of white wine, sprayed a mouthful of stew, and ate and drank in the dark.

At this moment, who are we men, what do we do, and how much money is in our pockets? I don't know who to love, Zaza, 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.

Exercise:

1. Wash ribs, cut into pieces, blanch in boiling water, and drain for later use.

2. Wash carrots and potatoes and cut them into hob blocks; Cut beans into sections, tomatoes into petals, and auricularia auricula into slices.

3. Heat the pan and add oil. Add star anise, onion, garlic and ginger and 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 mix well. After the fire boils, simmer for 20 minutes until the soup thickens.

7. Add spiced powder, salt and northeast miso to taste. Fire to collect soup, and then serve.

Northeast luanduner

Ingredients: ribs, beans, pumpkins, potatoes, corn and peppers.

Seasoning; Vegetable oil, cooking wine, salt, soy sauce, onion, ginger, garlic, pepper, aniseed.

Exercise:

1. Peel the potatoes and cut them into hob pieces, and chop the ribs.

2. Wash and cut the beans, and cut the pumpkin and corn into pieces.

3. Boil the pot with water, blanch the ribs, skim off the floating foam, and take out for later use.

4. Heat the pan with oil, add onion, ginger and garlic, add pepper and stir-fry aniseed, add ribs and stir-fry, and pour cooking wine and soy sauce.

5. Add beans, potatoes and pumpkins and stir-fry 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 the red pepper and mix well to serve.

Although everyone says that the stew in Northeast China was not actually invented by the Northeast people, it first became popular in Hainan in the early 1990s, just like the stewed fish in Demos (it may also spread in other areas in the late 1980s, which is difficult to verify). In the early years, people in Northeast China were very reluctant to be asked if you ate stew from other places (generally speaking, it was a joke). Of course, young people may now be able to order stews in restaurants in Shenyang and Harbin. Therefore, there has never been an "authentic" Northeast stew, and this question can only be answered as what is in the authentic Northeast stew. When it comes to northeast stews, there are fixed combinations, such as chicken+mushrooms, pork+vermicelli, potatoes+cabbage.

Why? Because the winter is long, food is scarce, and it is necessary to eat hot enough, so the way of eating big stew has gradually formed, with the reserved white radish and fish dug out by breaking the ice at most. Of course, all these dishes are leftover, and adding some ingredients is another meal. For example, pork stewed vermicelli with some cabbage and potatoes makes sense.

Guide: What's the stew in Northeast China?

I'm a little confused about this question. As a catering person for many years, I am a little confused about this question. As an authentic Northeastern, I don't understand either. Why do you say that? Northeast stew was not a dish in the northeast in the early days, at least before 1996 in Harbin, and there was no mention of stew in the eight major stews in Northeast China. /kloc-after 0/996, I went to Beijing to continue to engage in catering. 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 northeast restaurants in Beijing, most of which were opened 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.

Catering enterprises in Northeast China, especially in Harbin, don't stew this dish in Northeast China, and the stewed dishes in Northeast China have corresponding names. The roots of many northeast dishes can be found in Shandong cuisine, and the older generation of northeast chefs mainly cook Shandong cuisine, coupled with the ingredients and eating habits in the northeast, gradually formed their own unique northeast dishes.

So what are the stews in Northeast China? For example, the famous stewed chicken with mushrooms, stewed fish with Morley, the favorite food of the Northeast, and stewed pork with vermicelli can ruin the old man's eggplant and stewed catfish. There are only sauerkraut unique to Northeast China, home-cooked eggplant stewed with potatoes, ribs stewed with vegetarian dishes and beans, northeast stew with half soup and half vegetables, radish stewed with nourishing mutton, and beef brisket stewed with tomatoes. The above ten kinds of stews are 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, with more varieties. Coupled with the popularity of pot-pressing dishes, northeast stews have added new colors. So do a preliminary arrangement today, in order to let more people know about Northeast cuisine and Northeast stew, and have a clear impression on Northeast stew.

Demoli stewed fish

Since the village of Demoli, the unique way of stewing fish has been accepted by consumers. This method of stewing fish has gradually become a northeast flavor and has been widely circulated. Choose more fresh carp, which is a common practice. Thick oil red sauce, pork belly, Chinese cabbage, old tofu, potato vermicelli, simmer and collect juice naturally, sprinkle minced garlic, coriander, pepper (or celery), salty flavor, soft rotten side dishes and fish Q bomb before taking out of the pot, which is one of the representative dishes of economic benefits.

Stewed mushrooms with chicken

Free-range stupid chicken and northeast hazel mushroom can also be stewed with northeast vermicelli. It originated in the countryside. Relatives and friends came to the countryside to kill a stupid chicken and get some mushrooms they picked. It is cooked in a large iron pot and used to entertain guests. A classic northeast dish. The delicious combination of salty and oily little stupid chicken and hazel mushroom can't stop after eating, which is well received and is known as one of the hard dishes in Northeast China.

Braised pork with vermicelli

Cut the pork belly into large pieces and stir-fry it in a large iron pot until it is oily. Pepper, onion ginger, soy sauce and pepper noodles are all fragrant. Add rice soup or water, a little coarse salt, and then put the dry powder strips into the pot and 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 in the northeast, and then moved to an elegant hall by the chef to become one of the representative dishes in the northeast.

Braised eggplant with catfish

Braised eggplant with catfish is said to be a dish that can break people's stomach, which shows its high popularity. Stewed northeast eggplant with wild catfish (or double-bearded catfish). This dish can't be separated from Northeast soy sauce (soy sauce), good soy sauce, thirteen spices, pepper aniseed and onion ginger. Long eggplant is mashed and torn into thick strips, fried in a pot for two minutes, and boiled. Catfish need not be fried or fried, just stew 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. Seasoning is simply salt, monosodium glutamate, pepper and cooking oil. One of the few white soup stews is half soup and half dish, which is also a very common stew. Regular, often eat in my hometown in the northeast.

Stewed eggplant with potatoes

It is also a dish that goes out from farmers. In fact, it was first eaten in my hometown and countryside. Because of the weather in the northeast, potatoes are a perennial supplementary food. Mash the potatoes into pieces, tear the eggplant into strips, and fry the potatoes and eggplant in a wok with northeast sauce. Add rice soup or water, stew and grind into mud, which is called potato eggplant sauce. Later, it was also developed by chefs and moved to restaurants for sale. It is also useful to operate this dish in a pressure cooker. It is soft and delicious.

Stewed radish with mutton

Mutton stewed radish is one of the few clear soup stews. Mutton slices are stewed in advance and stewed with white radish. The ingredients are simple and the soup is delicious. It needs to be stewed until the mutton is soft and rotten, and the radish is crisp and rotten. You can eat meat or drink soup. It is a nourishing health dish 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 strong are the characteristics of most northeast dishes. Pork ribs and beans are also commonplace. Stir-fry first and then stew, and simmer on low heat until the ribs are boneless, the beans are soft and waxy, and there is not much soup left. Later, beans were replaced by lentils, and some were stewed with potatoes, but they were still the same. The original flavor of beans and ribs is unmatched by other ingredients. It is also one of the representatives of hard dishes in Northeast China.

Stewed Beef Brisket with Tomato

This dish is quite popular in Harbin, which is different from the traditional stew and has nothing to do with the practice of farmhouse music. Influenced by the early Russian food culture in Harbin, such as Da Lieba and sausage. The same is true of this dish, which has distinctive western characteristics. Color tomatoes, beef tendon and ketchup, and stew until the breast is soft and rotten. The color of the dish is bright red, the soup tastes sour and refreshing, and the breast meat is delicious. One of the few successful western foods.

Braised white meat with Chinese sauerkraut

In fact, this dish has the shadow of killing pigs, and it can also be understood as a dish chosen separately from killing pigs. Unlike killing pig dishes, there are not so many ingredients and water. Some southerners who don't like to eat pig-killing dishes and blood sausage can eat this dish. Boiled white meat should be thin, pickled cabbage should be sour enough, and pepper should not be missing from the seasoning. If it's delicious, there must be soup stock, so sauerkraut should be used even if it's not fried.

Finally, talk about the stew in the northeast. It's hard to know who created such a dish. Maybe the chef had a whim and saw so many stews in the northeast. Can you combine them, put a little of each ingredient and stew them in the usual way, and the dish will be shaped. Let me introduce the stew in the northeast. There will be some changes in the ingredients, including the direct stew version and the stewed version after oiling the ingredients. Adjust according to your own understanding and practice, and don't deviate from your taste. Today, we are sharing the version of Northeast Stewed Meat suppressed by pressure cooker.

Northeast luandun

Ingredients: 20g cooked chicken, 5g cooked ribs, cooked pork belly slices 10g, 200g potatoes, 50g long eggplant 1g cabbage leaves, potato vermicelli 1g tomatoes1g.

Seasoning: 3g of salt, 2g of monosodium glutamate, 2g of chicken essence, 2g of pepper, Donggu soy sauce 10g, shisanxiang 1g, 2g of feed oil and 20g of lard.

Exercise:

1. Peel potatoes and pound them into small pieces, wash beans and replace them with 6 cm pieces, peel long eggplant and cut them into hob pieces, wash cabbage leaves and tear them into small pieces, wash green peppers and cut them into rhombic pieces, wash tomatoes and cut them into hob pieces, cut green onions into sections, slice ginger, and cut potato vermicelli into short pieces after soaking in water.

2. Heat a wok, add large oil and salad oil to heat it, add onion, ginger and pepper to stir-fry until fragrant, add chicken nuggets, ribs and pork belly, add potatoes, green 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 and green pepper. Sprinkle with minced garlic to improve the taste. If it is mass-produced, you can replace potatoes with hob blocks, oil potatoes, eggplant and green beans, make them into semi-finished products in advance, and then put them directly in the pressure cooker for seasoning for about 3 minutes, which is convenient and quick, and the ingredients are soft, rotten and salty.

Write at the end:

Some braised dishes were not included, and some later dishes, such as killing pigs, were not included in the previous cooking system. Later, with the changes of consumers' dietary demand and market, pot-stewed vegetables became an independent stew form. The main ingredients are chicken, fish, ribs, goose, beef and so on. The auxiliary materials are dried vegetables or seasonal fruits and stem vegetables, and tortillas or cakes and flowers are attached to the pot.

There are also some restaurants in the northeast, where there are several stoves in the front hall, and several kinds of northeast stews are stewed, such as killing pig dishes, three scales, goose stewed potatoes, braised pork and so on. Serve the food as soon as the guests order. In recent years, some pressure cooker dishes have sprung up like mushrooms after rain, enriching the varieties of northeast dishes and pushing northeast stew to a higher level. So the form of stew in Northeast China is basically like this. According to these basic practices, many new dishes have been derived, which makes 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 reflection 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 Northeast China should be an independent series of dishes now. Northeasters use' chaotic stew' for high generalization and ridicule, which confirms the optimism and openness of Northeasterns. (Northeasters are all happy and lively Lei Feng)

Now let's use pictures and facts to learn more about the Northeast stew series.

Stewed dishes in Northeast China should be a kind of food culture formed by climate, specialties and living habits. In the past, Northeast China was a frontier, with a vast territory and a sparse population, a cold climate and abundant resources. This is the earliest primitive residence of Manchu people. Manchu lived a nomadic hunting life. Basically, you need an iron pot for 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 kang. The wok and stove are connected to the kang, which can save firewood. And most of the local ingredients are poultry, pork and dried vegetables. And the cultivation of wogua and sauerkraut. Only in late summer and early autumn can there be delicious cooking. Therefore, the stew practice in Northeast China can reach its peak.

Nowadays, the restaurant that mainly focuses on stew is called pot-stewed. Just take a big iron pot and light a firewood. The cash is stewed now. The main ingredients are aquatic products, poultry, pork, dried vegetables, vermicelli, potatoes, eggplant ... dozens of ingredients for independent choice. With a variety of snacks. For example, ribs and chicken hands, dried stew, ribs and carp stewed eggplant vermicelli, fried tofu noodles, ribs and chicken hands stewed dried potatoes ... That is to say, any ingredients you choose in Dang Ming 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 stewed in the pot.

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Therefore, the stew in the northeast is not "what to stew" but everything can be stewed together. If you want to eat. You want to stew meat together. Can realize your wish. I promise I won't let you down ...

After staying in the Northeast for more than two years, I want to answer the landlord's question briefly. The stew in Northeast China does not refer to a certain dish, but refers to the fact that people in Northeast China like to stew all kinds of ingredients together, which is a way for people in Northeast China to cook. I want to share two stew recipes in Northeast China.

First of all, northeast one pot out.

material

Pork ribs, pumpkins, potatoes, beans, vermicelli, corn, carrots, peppers, star anise, onions, ginger, garlic bean paste, sugar, soy sauce, sesame oil, wine, and chicken salt. Each ingredient and seasoning can be increased or decreased at will according to your own preferences.

manufacturing process

1, cut the ingredients into hob blocks, cook the ribs in cold water for 20 minutes, and skim off the foam;

2. Cook the lasagna for eight minutes;

3. Cut onion, ginger, garlic, pepper, aniseed and dried pepper into sections for later use;

4. Heat some oil in the pot. Stir-fry onion, ginger, garlic, aniseed and dried Chili until fragrant. When the pepper is slightly dark red, add the bean paste and stir-fry until it is fragrant. Stir-fry the ribs 10 minute. Stir-fry constantly to avoid burning. Add a little original soup to cook ribs when cooking.

5. Then pour the vegetables into the pot and fry the ribs together. I put a little sparerib soup when I fried it, so as not to spoil the pot. After frying 10, pour the original soup of ribs into the pot and cover with vegetables. If it is not enough, you can add boiling water.

6. After the pot is boiled, add 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 over when stewing. When the soup is stewed to one third, collect the juice with fire. After drying, pour the raw garlic into stir-fry and sprinkle with a little sesame oil.

8. Finally, put the pot in a big bowl, and cook the onion and coriander in an authentic northeast pot.

Second, stewed beans and potatoes with ribs

material

Ribs, beans, potatoes, green onions, oil, salt, monosodium glutamate and its sauce, soy sauce, baking soda, thirteen spices.

manufacturing process

1, clean the beans, blanch the ribs and chop the potatoes;

2. Put oil in the pot. After the oil is hot, add chopped green onion, ribs and fragrant sauce, stir-fry thirteen spices, and put a little soy sauce or braised soy sauce if you like the dark color;

3. After adding the soup and stewing the ribs for fifteen minutes, 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.

These are two good dishes stewed in the northeast, and I'd like to share them with you. Other stewed ribs with sauerkraut, braised pork, stewed eggplant with catfish, stewed chicken with mushrooms, etc. It is a good interpretation of stew.

What kind of stew is this? In our place, this stew is also called a hodgepodge, which means putting all the ingredients together. One-pot cooking 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 base, not stir-fry, put the mutton box soup directly into the pot, and then put the cabbage. What do you like? You can put any dish. I put cabbage, then mushroom tofu, then vermicelli. Fans are its soul. It's not delicious without vermicelli. Then put my homemade rice balls, add yellow flour meat and stew them in a pot.

Hello, I'm Li Tangtang, and I want to tell you something about stew in Northeast China, hoping it will help you.

Dunk in Northeast China is a famous local dish in Northeast China. Basically, every family will do it, and the materials are similar. As a professional chef, my practice is to stew eggplant, potatoes, beans, braised pork and oriental dishes.