At the talk show conference, Li Xueqin once imagined arranging recipes for astronauts of different origins, such as giving Tianjin astronauts a set of pancake fruits and old tofu. What is prepared for the northeast astronauts is that "the northeast stew is a pot, and the pork stew noodles can be made."
With shenzhou thirteen in the sky, Li Xueqin realized his dream.
Not long ago exposed space station recipe, astronaut Zhai Zhigang from Heilongjiang opened the blind box, and the surprise was the northeast stew.
Sticking to the autumn is coming, which is a good time to eat stews. As we all know, give the Northeasterners a mouthful of pot and they can give you the whole world. In the northeast, whether it is swimming in the water running on the ground, the final destination is a big cauldron. Pink potatoes, soft eggplant, free-range little stupid chickens, live and jumping river fresh miscellaneous fish... Even the goose with the strongest combat power in the village could not escape the fate of slow simmering in an iron pot.
This casualness of throwing everything into the pot has spawned a well-known northeast chaos stew. Potato eggplant and green peppers sat in the town, originally thought to be the home of the three fresh, but beans, corn, tomatoes have also been listed, the finishing touch is responsible for the meaty ribs. A pot of chaotic stew is equivalent to eating the whole harvest autumn into the stomach.
Northeast stew, chaos is the essence, but chaos is also very exquisite. Among them, the most classic "eight stews" pursues the supreme realm of meat and vegetarianism, one rigid and one soft.
The souls of the meat collide, resulting in a flavor exchange of 1+1>2. Let's put it this way, about half of the fairy CP of the food industry is hidden in the Northeast stew.
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Pork stew with noodles
As the hard dish with the highest appearance rate in the sitcom "Northeast Family", pork stew noodles can be said to be the original fantasy of outsiders about Northeast cuisine.
It seems ordinary, but the ingredients have requirements. Pork must be pork ribs near the top five flowers, the vermicelli must be smooth and strong dried potato vermicelli. Choose the right ingredients, and the timing of the noodles should also be accurate. Cut the pork belly into evenly sized pieces of meat and sauté them in a pot to taste the meat. After seasoning, add boiling water and simmer for five minutes, then you can add the noodles that have been soaked in advance.
The tumbling soup became the best atmosphere to set off, and the noodles became more crystal clear and elastic because they absorbed the fat in the pork; the pork belly, which was successfully oiled, was fat but not greasy, and it was no burden and effortless to eat half a bowl.
Chicken stew with mushrooms
There is a saying in the northeast cloud "Uncle enters the door, the chicken breaks the soul". In the northeast, the mother-in-law's first dish to welcome the new aunt is often chicken stew with mushrooms.
Chickens, also known as stupid chickens, refer to their own free-range chickens, this chicken eats grains, all day long on the roof of the field, the amount of activity is large, the meat is particularly tight. Such chicken has its own meat aroma, but it must be cooked for a long time to taste. The best option to add flavor to it must be a small hazelnut mushroom that is harvested from the mountains and dried during the autumn harvest.
Image courtesy of Good Kitchen
As early as the Qianlong period of the Qing Dynasty, the menu of the imperial dining room was impressively listed with the dish of "mushroom fat chicken". Now the same recipe, but already has a different name, ranked among the eight bowls of the Manchu chicken stew mushrooms, it is not too much to say that it is the famous burden in the eight major stews in the northeast.
Lamb sauerkraut
The winter of the northeast people is inseparable from sauerkraut, and it is inseparable from mutton, so they came up with a two-way way for lamb stewed sauerkraut to live up to sauerkraut and not to live up to lamb.
The pickled cabbage soaked in the large vat, the translucent vegetable helper shows how much salty and acidic appetizer juice it has absorbed. But in order not to make the flavor of the whole dish too sour and too salty, the first step is to squeeze out the salt water of the kimchi. Divide the vegetables in two, cut into thin strips, wash well and squeeze out the water. The lamb is fat and lean, sliced into thin slices, stir-fried and then added to the pot with sauerkraut shreds.
Image from: Baidu Pictures
After some exchanges, the sauerkraut was enriched and the lamb said goodbye to the fishy. The truth of this dish is that lamb that is not done well is a disaster, but with sauerkraut present, it seems difficult to make lamb a disaster.
Big goose stew potatoes
Like people, geese lose weight in the hot and bitter summer, and they will automatically stick to the stomach when it is cold. Therefore, in the recipes of the northeasterners, in addition to beef and mutton in winter, the large white goose hiding a body of meat is also suitable for the pot.
The goose, which crushes poultry such as chickens and ducks in size, must also be stewed in an iron pot. The iron pot is highly thermally conductive and resistant to fire, and can withstand the time of stewed goose that jumps for two hours. Long-term stewing will release trace amounts of metal elements in the iron pot, and it also has the effect of adding flavor to the sour taste of goose meat.
Image from: Little Chef Sohu on the snowy night of the winter solstice
The starchy substances of potatoes melted into the soup will make the soup thicker, which is the best CP for goose meat that needs to be emphasized by the juice.
Pork ribs stewed beans
Not all stews belong to the cold autumn and winter, and pork rib stew beans are a stew suitable for summer appearances.
The diced ribs must be soaked in water for two hours to remove the blood, and the beans must also be made of thick beans and a two-topped oil carob. Before entering the pot, you also have to use green onion, ginger and garlic to simmer the pot. After simmering for half an hour, the ribs are boiled for half an hour, and after reaching a ripeness of seven or eight minutes, they are filled with beans that have been simmered in oil, and the fragrance of the beans and the sauce of the pork are fully mixed, which makes the flavor gift of the joint plant protein and animal protein.
Beef stew with potatoes
The former Soviet Union has become a thing of the past, but its preserved dish beef roast potatoes have taken root in the northeast.
In the concerto of fire and soup, the coarse-fiber beef gradually sheds its guard and becomes soft, and the seemingly strong potatoes also show soft and thin juice. A spoonful of soup wrapped in beef and potatoes can be placed on top of the rice to allow carnivores and carb lovers to reach taste paradise.
Eggplant stew with catfish
Catfish and eggplant, the seemingly walled two, can happen because of a piece of history.
It is rumored that Emperor Huizong of Song was captured by the Jin Dynasty and met a fisherman who was catching catfish while passing through the Songhua River. Emperor Huizong of Song told the fisherman to give him stuttering food, and when the fisherman saw that there were fewer fish and more people to eat, he had the idea of using eggplant to impersonate catfish. Because catfish is rich in mucus, the meat is smooth and delicate, similar to cooked eggplant. In the process of one pot of stewing, the eggplant has almost reached the point of being fake because it absorbs the soup of catfish and even brings its own flavor of fish. The witty fisherman was able to feed everyone, and the saying "catfish stew eggplant, support the old man" spread in the folk.
Hand-torn long strips of eggplant can absorb the oil contained in catfish, but it cannot remove its muddy smell. The mud of catfish comes from the mucus on the surface of the body, which needs to be blanched in boiling water and then washed with cool water. Because of this step of removing mucus, the catfish stewed eggplant we eat today may be more delicious than what Song Huizong ate back then.
De Morley fish stew
On the outskirts of Harbin near the Songhua River, there is a village called "Demoli", which means ferry port in Manchu, so the villages that occupy the geographical advantage have been fishing for generations. Every winter fishing, locals are accustomed to setting up a large pot on the spot, using fresh catches such as carp, adding tofu, cabbage, vermicelli and other stews to create a pot of meat and vegetarian food to comfort the day's hard work. The delicious concoction of local materials gives the de Morley stew a place in the eight stews in the northeast.
The peculiarity of the de Morley stew is that without that piece of water and the fish produced by that piece of water, the same flavor cannot be stewed. Therefore, only in the village of Demoli can you eat an authentic bite of de Molly stew.