Stew, a northern snack, mainly based on starch as raw materials also use yam powder, different regions slightly different places will also be supplemented with pork. From the Central Plains Henan to the Beijing-Tianjin-Hebei-Lu are distributed, and even all the way north out of the mountains and customs east to settle in Liaoning, encampment and live and work in peace and contentment, because although the practice may be slightly different, but in detail, it is more or less related to the family, so it can also be regarded as a famous and prestigious family sitting in the Bohai Sea food circle. I haven't eaten stew in Guanli (west of Shanhaiguan), so I can only experience braising in Liaoning a few times.
The first time I knew the name "stew" was from the old woman, because she was close to Dalian in southern Liaoning, so she was born to eat it since she was a child. Let her express what it is, how it tastes because of the long time can not say so. Just told me it was made of sweet potato starch and looked like meat skin jelly. So as a little fart child, I can only use my brain's imagination to combine the two things cooked in the stew and the jelly as much as possible, but in the end, it can only be the appearance of these two goods in my mind with a "+" plus sign to connect it.
Growing up in the blink of an eye to Liaoning, I had already forgotten about this snack, who knew that a TV news report hooked my curiosity again. The report said that as a well-known snack in Dalian, there was a serious problem with the quality of ingredients, and some people used a group of materials that endangered human health to make and sell the finished stew to local and Foreign Merchants for processing and selling. It is conceivable that even if the braised roadside stalls that were originally everywhere in Fengtian immediately disappeared, those who insisted on showing up were also in a depressed state of no one caring.
Finally, I had the opportunity to become the first backpacker in my life to arrive in Dalian, during which I found a roadside stall to eat local stew. Only to see a large pile of small pieces of translucent gelatinous substances trembling majestically on the iron plate or tweezers " tormented" . The boss skillfully stir-fry a few times, at a speed that can't cover his ears and steal the bell, take advantage of the fact that the stewers don't pay attention to a shovel to go down and fill me with a bowl, then a spoonful of left spoon and a spoonful of various seasonings are made into the bowl, and finally add some coriander garlic juice, qi work! The taste is fragrant with garlic, sour and sweet with a little salty taste, and it is very comfortable to eat, but the taste is completely different from the freshness of soft glutinous cotton and jelly, which is a more concentrated gel-like taste. Yes, this was my first, first intimate encounter with the stew. The sauce is a version without sesame sauce and has a relatively refreshing overall taste.
The second encounter with stewed zi took place at the Famous Caita Night Market in Fengtian. This snack bar specializes in stewing, and has been certified by various Internet celebrity detective shops as a must-eat color tower. There is one store at the sales window, one food stall at the door, and two long people in a long line are seen far away. It is better to pass by than to queue, and patiently wait for a while to come to a "top match": add an egg. The body is still a shovel of stew that has been fried on an iron plate, covered with a layer of mashed potatoes, and an egg is drizzled with sesame sauce and a pinch of parsley. The taste is still familiar sweet and sour, but the sesame sauce has more "sauce flavor", and of course, it is also full of soul mate-like garlic. It's just that this stew has more layers of mashed potatoes, which adds a rustling texture to the original soft stickiness of the stew, and the other side is to eat the paste. Worth a bite to eat, local tapas outlet.
The third time to eat is the most recent group purchase meal, which is to eat and taste the group purchase also spelling. The braised brais is one of the main dishes in the set menu: seafood stew. After frying, each piece of stew is also fixed with a thin layer of crispy skin, so it is easy to pick and eat without worrying about crushing, and the sauce is bright and bright. Since it is a seafood theme, it has squid legs, shrimp segments and sea scallop meat, and it is really sweet and umami when stir-fried with garlic slices and minced green onions. What amazed me was the addition of sesame sauce to it, which added more thickness and blessing to the flavor of the sauce. It can be said that this sauce is the soul of this dish. People like me who don't like sesame sauce can like it, and the taste is really wonderful. It's just that it includes but is not limited to the forehead of seafood and other ingredients, and I think that there is still a lot of room for improvement, and I understand it.
Looking forward to the next time, I don't know what kind of stew I will encounter?
Gourmet Snacks Traditional cuisine Stew sauce
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