The exquisite small stir-fry looks exquisite, but it is still a large stew with fragrant food.
Risotto
Most of the stews are made by simmering and boiling many ingredients together. It is divided into Henan stew, Northeast stew, Shanxi stew, Boshan stew, Hebei boiled dish and other methods. The superior is called "sea stew", with seafood, the medium is called "sea stew", and the general is called "row stew".
Source of risotto
During the Song Dynasty, the courtiers were in charge, and Qin Juniper and other traitors controlled the government. Some devotees fried and boiled all kinds of vegetables together, saying that everyone regarded it as a Qin juniper, eating its flesh and drinking its blood, and this dish soon spread among the people, and it was continuously improved through the rich tastes of the dynasties.
Shanxi large stew
Shanxi large stew is a common snack in farmer's recipes. The content of large stew is relatively rich, the soup is thick in flavor and nutritious, suitable for all ages. The main raw materials of large stew are generally meat slices, fried tofu, potato chunks, meatballs, soybean sprouts, eggplant, beans, kelp and vermicelli.
Li Hongzhang stew
Li Hongzhang's risotto originated from Anhui, and is also a classic dish in Hebei Province, which belongs to the cuisine of the zhili official government. This dish is made with fine sea cucumber, shark fin, deer tendon, beef whip and other cabbage, tofu, wide flour, plus Baoding's locust sweet noodle sauce.
Boshan risotto (Lu cuisine)
Boshan risotto is a soup dish. How exquisite or unobtrusive this soup dish is, can be said to be classic. I only stayed in Zibo for two days, and I ate two different kinds of Boshan stew, one of which was better to eat and one that was not very tasty. The Boshan risotto I eat is a soup made of bacon.
Hebei boiled vegetables
Boiling vegetables is actually risotto, and "boiling vegetables" is the name of stew in the dialect of The Handan region of Xingtai, Shijiazhuang. It may be the names of several completely different dishes, different local methods are different, and the taste is of course completely different.
Yulin stew
Yulin large stew, referred to as stew or large stew. It is the most distinctive traditional flavor dish in northern Shaanxi, although this dish originated from Inner Mongolia, but with the rooting in northern Shaanxi, it has added a lot of unique flavors in northern Shaanxi, which mainly consists of vermicelli, lean meat, potatoes, vegetables, etc., with delicious taste and endless aftertaste.
Nenjiang large stew
Nenjiang risotto is a dish made with potatoes, cabbage, vermicelli, tofu, pork, big fish, and small shrimp as the main ingredients.
Ningwu large stew
It is characterized by rich content, affordable, delicious and suitable for all ages. Its production method is: first slice the pork belly, sauté it into a semi-cooked pot, fish out for later, and then braise the oiled yam blocks, white tofu, cabbage pieces, potato noodles together in the pot of fried meat, and add pepper powder, salt, ginger shreds, green onions, garlic paste, pepper and other condiments. When the dish is simmering until it is almost cooked, add the fried pork with soup oil to the pot, and when it is fully cooked, it can be eaten.