It's a cool day
The northeasterners stewed the whole world in an iron pot
Just as the so-called spring and summer "sigh" winter, this year's northern winter came exceptionally early, freezing and shivering, and the mouth was also a little lonely.
What to eat on cold days? The northwesterners took up the lamb soup and chewed the steamed buns, and the northeasterners took out a large iron pot without saying a word: don't say anything, it's stew!
Northeast stew, noodles are never absent.
Photography / EdmundLang, photo / figure worm ・ creative
An iron pot, all kinds of ingredients slowly simmered for several hours, the aroma mixed with hot air from the lid of the pot straight into the nasal cavity, let people call out to be able to dry three bowls of rice.
Northeast iron pot stew, why does it have so much magic?
Magic iron pot stew, a pot stew into a universe
How big is the Northeast? It is as large as four provinces and covers 1.52 million square kilometers of magnificent mountains and rivers. How small is the Northeast? As small as ordinary people's homes, ordinary stoves and large iron pots can be filled.
Pigs, cows and sheep running on the ground, chickens, ducks and geese flying in the sky, catfish and grass carp in the water, plus large pieces of potatoes, green peppers, eggplants, cabbage, as long as you can think of ingredients, you can stew a pot beautifully. Everything can be stewed, which is the kitchen creed of the Northeasterners.
Wood stove stew, that's called an incense.
Photo/Visual China
When the weather is cold, the iron pot and stomach of the northeast people are always restless together, the adults buy all the way to the market, and the children are even more eager to look. When stewing, it is usually boiled over high heat and simmered slowly over low heat until it is crispy, so that the taste is mellow and the taste is endless.
Northeast "chaotic stew", not chaotic stew!
When it comes to stews, many people will blurt out, "I know, it's the Northeast Chaos Stew!" However, when you do go to the Tohoku Restaurant, you will find that there is no "messy stew" dish on the menu.
Writing "chaotic stew", read as "rotten stew", northeast chaotic stew is actually a general term for folk home-cooked stews, the so-called "chaotic stew", is their own home stew, love to eat what to stew, of course, is not a chaotic stew, otherwise a pot of dishes skewered taste, but definitely not delicious.
Home-cooked "messy stew", eggplant and potatoes must have!
Photography / Daniel, Picture / Figureworm · Creative
Only in a very small part of Shenyang, Fushun and other areas, there is a fixed dish of "chaotic stew", and the ingredients are mainly eggplant, potatoes, tomatoes and so on. All the dishes except potatoes, which cannot be chopped by hand, are all torn into small pieces by hand tearing, and the raw edges produced by tearing are easier to absorb the soup and taste more mellow.
"Iron pot stew", "one pot out", "big harvest" these resounding northeast cuisine names, in fact, are the restructuring of state-owned enterprises in the 1990s, a large number of former employees into the customs to open the northeast restaurant after the spread, the unique northeast stew is solid, the taste is strong, catch people's appetite at the same time is very suitable for the northeast people's warm and cheerful temperament, in the Guannei quickly popular, and then back to the Guanwai, and finally formed today's people's understanding and impression of northeast stew.
Stew represents, when counting "eight stews"!
Of all the seemingly disorganized, thick and fine stew recipes, some fixed combinations are called Destiny CP. Come to the northeast, do not taste the classic "eight stews", are sorry to come to this trip!
There is an old saying in the northeast, "When the aunt enters the door, the chicken breaks its soul", which is the first of the eight stews - chicken stewed mushrooms.
Chicken stew with mushrooms must be made with authentic hazelnut mushrooms from the northeast to be fragrant enough.
New fresh and fresh baby chicken, northeast authentic hazelnut mushroom, refreshing and not monotonous. Hazelnut mushrooms must be the hazelnut mushrooms that were picked this year and dried before winter, so that the taste of eating can be "chirping". Wrap a bag of spices in gauze, fragrant leaves, star anise, cinnamon, peppercorns... Easily play with the taste soul of the whole dish. Chicken and hazelnut mushrooms are stewed into a pot, and the fresh flavor alone can hook the hungry insects that lie dormant for a summer in a radius of ten miles.
The combination of meat and vegetables has been tried and tested, and the stewed beans with pork ribs is also a classic dish loved by Northeasterners.
Salty crispy pork ribs stewed beans.
The firm ribs are cut into large pieces, added vermicelli and potato nuggets, and simmered with green and sweet beans until crispy and flavorful. When eating, put out a part, and the rest continues to grunt in the pot to maintain the temperature, the more you eat, the softer it is, and the more you eat it, the more mellow it is.
If you like, you can also attach a ring of tortillas to the side of the stew pot, and bake it golden and fragrant.
When the dish is cool, paste a cake.
In addition, the "Eight Great Stews" also have classic dishes such as pork stew noodles, catfish stewed eggplant, potato goulash and beef stew, which are the favorites of Northeasterners.
From late autumn to cold winter, when the northwest wind whistles, the family goes to Kang, eats hot stews around the Kang table, and accompanies it with a bowl of fragrant Northeast rice, from old to young is satisfied.
At such times, the rugged iron pot stew will always quietly reveal the tenderness that belongs to the hometown.
Why do northeasterners love stewing?
A qualified Chinese chef must be proficient in frying, frying, steaming, and frying eighteen martial arts, while a qualified northeasterner, others can be put aside for the time being, and the stewing technique must be pure fire.
Faced with northeasterners who regard stews as a natural skill, many friends from other provinces are full of curiosity. Why do Northeasterners love stewing? Is it fried and not fragrant? Or is it steaming not fresh?
The steaming stew is a perfect match for winter.
Photography / Breeze Hidden Sleeves, Picture / Figure Worm ・ Creative
Fertile the black earth, stew it in one pot
As the old saying goes, one side of the water and soil to support the other, the generations of northeast sons and daughters who have lived between the white mountains and black water for decades, the body and mind are marked with the background of their hometown.
The great northeast of the autumn harvest is magnificent and picturesque.
Photography / Qiu Huining
Sanjiang Plain, Songnen Plain, Liaohe Plain spread here, the vast black land with fertile soil and deep soil layer, supporting rich above-ground products; Heilongjiang, Ussuri River, Songhua River, Yalu River originated here, the vertical and horizontal water system rushed to nourish all living things, in the past when modern production has not yet been popularized, the Great Northeast is already "sticking roe deer scoop fish, pheasant flying into the rice pot."
Topographic map of the Northeast. In addition to the three eastern provinces, the northeast region also includes the four leagues and cities in eastern Inner Mongolia.
Drawing/F50BB
People who have seen the autumn harvest in the northeast are all shocked by the spectacular scene, and in the cold winter of minus forty degrees, the famous winter fishing in Chagan Lake has attracted hundreds of people to watch.
The famous Chagan Lake winter fishing.
Such a large number and variety of product resources are destined to be sought by locals to seek a unified way to bring food to the table.
In the suburbs of Harbin, on the north side of the Songhua River, the villagers here have a good dish - Demoli stewed fish.
Villagers who make a living from fishing on weekdays are very easy to deal with fish, the soup is not over the fish body fire to stew to boil, adjust the heat slowly and slowly simmer for tens of minutes, tear up a cabbage, and add some tofu slices, hazelnut mushrooms and potato pieces, the soup penetrates into the soft vegetables, that is called a fresh.
A stewed fish that is so fresh that it bites the tongue, no one can refuse.
Harbin people also have a unique job, iron pot stew big goose, the whole goose chopped into small pieces, plus onion ginger garlic and various seasonings, stew on a full pot, goose meat is not woody, rich and mellow. At the time of the New Year, you can also eat authentic pig-killing dishes, which are full of fat and aroma, and the sense of happiness is bursting.
In the Northeast New Year, every household has to eat pig-killing vegetables.
Stew is the cherished expression of rich products by northeastern people.
The pink and fragrant potatoes are stewed with soft and silky eggplant, and the large round radish sucks in the delicious and hot lamb broth, and the ingredients are you and I have you.
Invite four or five friends, eat endless harvest year, endless snort, all in one pot.
Cool days are good to collect, and high heat is good to slow simmer
Located in the northeast region above 42° north latitude, it is the coldest natural area in China, and due to the short frost-free period, the northeast people enjoy seasonal vegetables for only 6 months. That's why in the northeast, you'll find the richest winter storage in China.
When it is cold and snowy, sweet frozen persimmons and frozen pears are the best "seasonal" snacks, and the family corn cobs and bacon sausages are hung all over the yard, and all kinds of vegetables are hoarded as long as they can be hoarded.
Frozen persimmons and frozen pears run through the childhood memories of every northeasterner.
Photography / Blue Seven Stars, Picture / Figure Worm · Creativity
From the first dive in temperature in late autumn every year, the news of northeasterners snapping up Cabbage has always rushed to the hot search. Cabbage, potatoes, these vegetables that have not been spoiled for a long time are the backbone of winter storage, running through the memories of almost every northeasterner about winter.
On icy days, these precious vegetables dug up from the balcony or cellar of the home are cut into large pieces and thrown into the pot and stewed to eat.
Of all the classic stews with The participation of Chinese cabbage, cabbage pork stew noodles are the most representative, and even people from other provinces rarely do not know it.
Versatile cabbage, how to stew is delicious.
Northeasterners know best how to make cabbage delicious, a piece of oily big five flowers stewed on the tough vermicelli, rich spices mixed in, into the taste into the taste is only salty and fresh. Cabbage must be cut into large pieces, or simply torn by hand, and then put a little more generously can also be stewed into the whole dish, as time swims, the soup is dried, the hard leaves also become soft, sucking up the juice, full of the essence of stew.
Or use cabbage to stew tofu, stew fish, eat this bite of "fresh and fresh", seven days a week to change the stew, cabbage will never be tired.
Cabbage tofu is fresh!
Photography /bestview, photo/figureworm creativity
In the past northeast, hiding from the cold wind that froze the ice slag in winter, the family sat on the fire, which was really comfortable. Because the northeast kang and the stove are connected, burning wood and burning coal for heating, the kitchen at home also enjoys enough firepower, compared to the fierce fire fast frying or other cooking methods, set up an iron pot for a long time slow stew, more suitable for the northeast people to resist the cold winter lifestyle.
Almighty, able to eat and sleep.
Photo/TV series "Country Love Story"
To this day, in the northeastern countryside, such winter days continue to continue, and in the urban high-rise buildings that have been built in a flash, stews, as a materialized winter image, have never stopped the fire in the hearts of all the sons and daughters of the northeast who are watching their hometowns and away from home.
In the stew world, sauerkraut is the big brother
Whether you have ever watched the TV series "Northeast Family", you must have heard the magic phrase "green flowers, sauerkraut" in the theme song.
In the northeast, there is no one who does not like to eat sauerkraut, and the northeast people stew vegetables, and sauerkraut is never absent. Whether it is stewed meat or stewed large bones, as long as sauerkraut is added, the main flavor must be overbearing sour.
The sour and seductive Northeastern sauerkraut.
Sauerkraut, ancient name zū, has been mentioned in the Zhou Li, such a long-standing delicacy, still popular today.
The best sauerkraut, that has to be made at home. Traditional northeast people, the family must have a large vat, large bluestone, as soon as the day cools down, all the uncles and aunts will immediately flock to the vegetable market, a big round autumn cabbage is hundreds of pounds when bought.
Hoarding Cabbage is a reserved program for the northeast into winter.
Northeast people are all masters of pickled sauerkraut, cabbage cut off the vegetables to help fill the vat, plus full of cold boiling water to squeeze out the air in the tank, and then press the big bluestone to prevent the cabbage from floating, some people will also choose to add a little salt when picking sauerkraut.
Fermented for more than 20 days at a temperature of about 10 °C, a jar of authentic Northeast sauerkraut can be eaten, cut into fine wires, and the pungent sour aroma stirs up the population with three thousand feet. However, sauerkraut that has not been pickled for a long time contains highly toxic nitrites, and those who love to eat sauerkraut cannot be greedy, and must be patient.
Shredded sauerkraut is extra refreshing.
Sauerkraut is fermented by lactic acid bacteria to produce lactic acid, which not only tastes excellent, but also regulates the stomach and intestines. When you have indigestion or drink alcohol, come to a steaming bowl of sauerkraut soup to ensure that the appetizer is digested and refreshed.
As a very personalized ingredient in the northeast, sauerkraut also has a strong northeast characteristic - stewing, stir-frying, stuffing, all kinds of eating methods can come to a set, big oil, meat, blood sausage seafood, what meat can be hot. Of course, the most classic way to eat sauerkraut is to count the stewed sauerkraut.
Northeast stewed sauerkraut, although it is the most home-cooked dish, is not at all easy. Fish out a large vat of sauerkraut at home, cut into translucent sauerkraut shreds, squeeze the water slightly by hand, simmer the aroma of green onion, ginger and garlic on high heat, throw the big five flowers into the oil pot and fry, under the sauerkraut shredded and bone broth slow stew, grunt for an hour, sour and rich. Big bone soup, dry and fresh seafood to enhance the taste, sometimes with white meat and blood sausage, meat but not greasy, eat comfortably.
Classic stewed sauerkraut, the more you eat the more comfortable.
Northeast people stew sauerkraut, as long as the stew is a big pot, the first day can not eat, the next day back to the pot and stew, beautiful is another meal. The upper and lower heat, the stew of sauerkraut is the more delicious it is stewed.
When the sauerkraut jar at home sees the bottom one day, spring will not be far away. When it is warm, the large vat and large bluestone are brushed clean and carefully stored, and the next year can produce delicious food.
Mom's sauerkraut is always number one.
Photo: The third season of "China on the Tip of the Tongue"
Nowadays, most people live in buildings, and although the environment has changed, people's tastes have always been aware of the smell in their memories. Stewed meat stew powder stewed sauerkraut, not only delicious, but also a habit, familiar taste, often can eat the past family crowded in Kangtou, lively winter consummation.
It's cold, it's time to eat stew, what is good to stew today?
Text | Breeze
Covered | Visual China
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