What home-cooked stews do you have? The more, the better. Thank you.

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 is the difference? Watermelon tastes different when dug with a spoon, and eggplant tastes different when cut. Everything you do, eggplant cells are cut, destroyed and broken by hand, which is a natural division. Eggplant will also give you a thumbs-up when it dies: high, really high, you are an expert, you make me die comfortably, and I make you eat comfortably.

Put oil in the pan, stir-fry the sliced meat until fragrant, add minced onion and ginger, add eggplant and stir-fry slowly. Eggplants eat more oil, so don't be stingy with your oil. Add more oil until the eggplant is completely eaten by oil. Add potatoes and stir fry a few times. If there is northeast sauce, add less soy sauce, add water and stew eggplant on low heat.

2. Stewed ribs and potatoes with beans

Bean is a special product of Heilongjiang and Jilin provinces. The experiment of planting it in other parts of China failed, so it can only be eaten in 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 beans.

Put oil in the pot, stir-fry the ribs until they change color, stir-fry the beans together, add soy sauce, add water, add salt, monosodium glutamate and pepper, cover and stew for about an hour, add potatoes and stew for 20 minutes, and it will be fine. You can also cook the ribs first, then fry them with the beans, and then stew them in water. Restaurants use this method to keep the beans intact, so as not to stew them without shape.

3. stewed radish with lamb chops

Scald the lamb chops with boiling water first, then take them out and wash them clean. Put more water, lamb chops, pepper, aniseed, onion, ginger, garlic and dried peppers in the pot. Bring to a boil, reduce the heat, stew for an hour, then add the radish pieces and stew for about 40 minutes. If you like friends, you can also put radish and mutton together, add some salt and pepper, and you can eat.

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

4. Stewed mushrooms with chicken legs

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

Cut the chicken leg into pieces, stir-fry in oil, add onion, ginger, garlic and dried Chili, and stir-fry over low heat. Add potatoes and less soy sauce. Why do you put potatoes? First, I like it. I think there is something missing from the stew without potatoes. Second, let me count it, so it won't be too greasy. Add water until the raw materials are finished, and bring to a boil. Turn off the heat, 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 the fire and dry it a little. The chickens sold in the market are very ripe now. Basically, the potatoes are cooked and the meat is cooked. I left my fans at home, so I put them in. Welcome to visit.

5. Stewed tofu with green vegetables

Fish makes a fire, meat is eaten raw, and green vegetables and tofu are safe. In fact, I didn't eat them in the past, so I comforted myself that peace is luck and has nothing to do with fish.

Put less oil in the pot, add meat, shrimp and stir-fry until fragrant, add onion, ginger and garlic, stir-fry until fragrant, add a tablespoon of water, it is best to have chicken essence, and it is better if you have broth at home. Add bean curd, salt, monosodium glutamate and pepper, stew less for a while, add vegetables and pour some sesame oil for a while, and you can eat.

6. Stewed vermicelli with Chinese sauerkraut and pork

Ingredients: Pork belly, sauerkraut, sweet potato powder, onion, ginger, a Chinese cabbage with pepper, weighing about 1 kg and a half. Wash the Chinese cabbage, dry it, shred it, put it in a big fresh-keeping bag, add a spoonful of salt and vinegar, mix well, marinate for a few minutes, tie the bag tightly and rub the Chinese cabbage vigorously until the water is squeezed out.

Practice: 1. Stir-fry the pork belly first, add ginger slices, pepper, onion segments and appropriate amount of water into the pot, boil the pork belly for about 10 minutes after the meat is cooked, take out the slices and keep the soup for later use.

2. Add base oil to the casserole. After heating, add onion and ginger slices until fragrant. After the pork belly slices are slightly fried, add sauerkraut and stir fry. Add the broth, add the soaked sweet potato powder, turn to medium heat, add salt to taste, stew, and pour the hot oil out of the pot.

7. Pork and cabbage stewed vermicelli

material

Pork belly, potato vermicelli, Chinese cabbage, seasoning: onion, ginger, garlic, star anise, pepper, fennel, soy sauce, sugar, salt and Shaoxing wine.

Exercise 1. Wash pork belly, scrape and peel it with a knife, and cut it into large pieces.

2, Chinese cabbage washed and cut into pieces.

3. Soak potato vermicelli in warm water in advance.

4, pork belly cold water pot, boil, blanch the bottom blood, remove for use.

5. Boil water in the pot, add onion, ginger, garlic, star anise, fennel and pepper, and bring to a boil.

6. After boiling, add pork belly, boil over high fire, and cook Shao wine.

7. After boiling, cover the lid and change to medium heat for 40 minutes until the soup turns white.

8. Add soy sauce salt and sugar to taste.

9. Remove the onion, ginger and garlic, wait for the pork belly to taste 10 minutes, and remove some meat.

10, add vermicelli and stew for 5 minutes.

1 1. Add chopped cabbage and stew for 3 minutes.

12, add the fished meat and stir. Mix the pork, vermicelli and cabbage in the pot and put them in a bowl.