Introduction to this issue: These 10 stews are the "nail households" on the winter table in northeast China, which are enduring and do not get tired
Winter is cold, and it is the season to eat stews, speaking of stews, the most famous and delicious, or the stews of the northeast, to give the northeast people an iron pot, can stew the whole human world ... , stew is a healthy way of cooking, the temperature does not exceed 100 ° C, can maximize the preservation of various nutrients, and will not because of excessive heating and harmful substances.
Each place has its own unique cuisine, and each place has its own representative specialties. Northeast iron pot stew is a unique local cuisine in the northeast, rough and delicious, northeast iron pot stew is famous in the country, with wooden oranges to burn the fire, iron pot processing, a whole live fish or goose, chicken and other ingredients thrown into the pot stew, with three or three two side dishes, the iron pot stew out of the meat soft rotten taste, cold winter, with the smell of the smell, eating hot food, not to mention the fragrant.
These 10 stews are the "nail households" on the table in the winter of northeast China, which are enduring and tireless, making people in northeast China want to stop. In the winter, friends and family get together, eat a hot iron pot stew, warm up and warm the heart, let's take a look at what stews are there, do you like to eat? How many dishes have you eaten?
In other places, many people call it: Northeast Stew, in fact, in the Northeast this dish is not called this name, it is called: Harvest Stew.
A large stew that symbolizes the autumn harvest, this dish is made with pork ribs, oil beans, potatoes, melons, corn cobs together, and a variety of vegetables are paired together, which is rich in nutrients.
[Sauce stewed fish] also called: Demori stewed fish, with the northeast sauce as a seasoning, fish generally use carp, three scales, or fathead fish, and then add tofu and potato noodles together to stew, delicious taste, especially into the taste, tofu and noodles absorb the delicious taste of fish. The tofu is tender and the noodles are smooth and vigorous.
【Chicken Stew with Mushrooms】 This is a classic home-cooked stew from the Northeast, made with free-range chicken from the countryside, wild dried hazelnut mushrooms, and potato vermicelli. Wild hazelnut mushrooms are one of the unique mountain treasures of Northeast China. It is one of the few wild fungi that has been recognized so far, but still cannot be artificially cultivated. Hazel mushrooms themselves have a natural aroma.
Put these three ingredients together to stew, the chicken is mellow and boneless, fused with the aroma of hazelnut mushrooms, delicious taste, this dish is the former northeast, entertaining the new aunt to the door of the must-have dish, as the saying goes: the new aunt comes to the door, the chicken scares the soul. That's the dish.
【Big goose stewed potatoes】 A northeast farmhouse stew, in winter, after the first heavy snow, it is time to pluck the hair to boil the water, the iron pot stews the big goose, the winter goose is the most fat, the fluff is also good, can handle clean, the side dish of this dish with potatoes, or there are dried potatoes, vermicelli, after 1-2 hours of stewing, potatoes soft glutinous, goose meat rotten and deboned, tender texture, fragrant and not greasy, endless aftertaste.
[Big goose stew sauerkraut] is also a northeast farmhouse stew. Northeast sauerkraut is very famous in the country, the goose and sauerkraut together, goose meat is very fat and greasy, sauerkraut absorbs oil and is greasy and appetizing.
【Sauerkraut stew pork belly blood sausage】Sauerkraut white meat blood sausage is famous for local dishes in the northeast. It is a simplified version of the pig-killing dish, with pork belly, blood sausage and sauerkraut as the main raw materials, stewed together, pork belly is fat but not greasy, thin and not chai, blood sausage is tender and soft, hot soup is fresh and mellow, sauerkraut is sour and appetizing.
【Pork Stew Noodles】Pork stew noodles are the first stew of the "Four Great Stews in Northeast China", this dish is made by stewing pork belly with skin and local potato noodles, and is a good dish to accompany the wine and rice. The color of pork belly is red and bright, fat but not greasy, melting in the mouth, and the vermicelli is strong and smooth.
【Cabbage stewed tofu】 A northeastern home-cooked stew, made of Chinese cabbage, tofu, vermicelli and pork belly stewed together, the cabbage and tofu together to make, delicious and healthy, the most popular in winter, stew on a pot, eat hot, nutritious and warm stomach.
【Bone stewed sauerkraut】 is also a northeast home-cooked stew, stewed with pig bones and sauerkraut, can also be added frozen tofu or noodles stewed together, bones can be selected pig bone sticks, ribs, backbones can be, different flavors, sauerkraut absorbed the aroma of bone broth, sour and refreshing appetizers and rice, pork bones are fragrant but not greasy, full of flavor.
【Snow Lotus Stewed Tofu】 Snow Lotus Stewed Tofu is a Northeastern home-cooked stew, which belongs to half soup and half dish, made of pickled Sherry, pork belly and tofu stewed together, the taste is fragrant and delicious, especially under the rice. Sherry is a variant of mustard greens in the mustard vegetables. In the autumn and winter, the leaves will change from green to purple red, so it is called "snow red", which is generally used as a pickle.
Stew is a former habit, or because the previous conditions were limited, now can be different, as the Northeast people occasionally eat some nostalgic style stews, adjust the taste, but now, most of the time, the family table is still mostly stir-fried vegetables.
These common stews on the Northeast winter table have been introduced, do you like to eat them? Feel free to post your thoughts and opinions in the comments section!
Like this article, don't forget to like, collect, retweet, and also welcome to express your opinion in the comment area, or share your practices, welcome to follow: The chef on the winter solstice snow night will publish original home-cooked food recipes every day