What is delicious stew, what is the stew

For example, Chinese cabbage and so on are fine.

Stewed dishes include pork stewed vermicelli, lamb stewed sauerkraut, beef stewed potatoes, pork ribs stewed tofu, chicken stewed mushrooms, etc. Stew is a favorite dish of the Northeast people. Stews must play a leading role on the winter table, and a pot of hot stew is served on the table, with tofu, greens, and meat, and it is definitely a pleasure to eat in one bite.

Stewing is a healthy way to cook at a temperature of no more than 100 degrees Celsius to maximize the preservation of various nutrients. The characteristics of Northeast cuisine are that the cooking methods are often grilled, grilled, cooked, and friedPay attention to spoon skills, especially in the "eight" cuisines, Northeast cuisine is not ranked. But this did not hinder its business, even in Guangzhou, far from its birthplace, Northeast cuisine can be like kapok, with enthusiasm and heroism.

In Guangzhou, Shenzhen and other cities, Northeast cuisine is definitely a kind of cuisine with a mass base.

Stew essentials. 1. Use livestock and poultry meat and other main ingredients to process into large pieces or whole pieces, which should not be cut into small and fine, but can be made into puree and ball-shaped.

2. The main thing is to blanch the water to remove the blood stain foam and peculiar smell in the raw materials.

3. When stewing, add enough water at one time, and it is not advisable to add water to lift the lid halfway.

4. When stewing, only add water and seasonings, and then season after cooking without salt and colored ingredients.

5. Seal and heat for 1-3 hours over low heat for a long time until the raw materials are soft. Representative dish: stewed crab roe lion's head.

The first course: sauerkraut duck blood tofu

Duck blood, smooth and tender taste, especially after stewing, tastes better. In the way of making sauerkraut fish, cook a pot of duck blood and tofu, which is even more delicious than sauerkraut fish, and soaking rice in soup is even more appetizing.

The second course: stewed tofu with shrimp and cabbage

This dish is exceptionally delicious, and even the soup is particularly delicious. The whole dish is hot and hot, sweating while eating, which is particularly comfortable.

The third course: stew

In this way, each ingredient is filled with broth, and since it retains its original taste, it is mixed with the aroma of other ingredients, which is a perfect match for rice.

Fourth course: Cabbage and tofu stewed wide noodles

A particularly simple stew recipe, no need to fry, no need to put a drop of oil, put all the ingredients such as vegetables, bean noodles and other ingredients into the pot, pour a bowl of prepared bowl juice and stew on the table, it is really simple to not be simple.

Fifth course: sauerkraut and chicken pot

After frying, the crispy meat is stewed with sauerkraut, which is hot, sour and appetizing, and even the soup is particularly delicious.

Ingredients: 300g beef, 250g white radish. Ingredients: Oil, salt, ginger, cooking wine, soy sauce.

Steps: 1. Prepare beef and radish; 2. Heat the casserole and add the cut beef;

3. Add ginger and cover and simmer for 25 minutes; 4. Add white radish, soy sauce and cooking wine;

5. Add salt and chicken essence and simmer for another 15 minutes.

Tip: Stir the middle of the beef stew in a casserole from time to time to prevent the bottom of the pot from burning.

450 grams of white radish, 100 grams of beef (lean).

1.Wash the radish and beef separately, cut them into 2 cm square pieces, blanch them slightly in boiling water, and remove them;

3.Add the radish cubes, bring to a boil, skim off the foam.

4.When the radish pieces are ripe, add refined salt, soy sauce, and monosodium glutamate, and pick out green onions, ginger, and star anise;

5.Skim off the float and put it in a soup bowl.

Ingredients: 450 grams of white radish, 100 grams of beef (lean).

Seasoning: 15 grams of green onions, 15 grams of ginger, 10 grams of cooking wine, 10 grams of soy sauce, 4 grams of salt, 2 grams of monosodium glutamate, 3 grams of star anise, 40 grams of peanut oil.

1.Wash the radish and beef separately, cut them into 2 cm square pieces, blanch them slightly in boiling water, and remove them;

3.Add the radish cubes, bring to a boil, skim off the foam.

4.When the radish pieces are ripe, add refined salt, soy sauce, and monosodium glutamate, and pick out green onions, ginger, and star anise;

5.Skim off the float and put it in a soup bowl.

Process tips: This product needs about 750 grams of fresh soup to make the stew taste better.

300 grams of beef ribs, 100 grams of white radish, 50 grams of ginger, 2 green onions, 1 4 tsp Sichuan peppercorns, 1 4 tsp peppercorns, 3000 beef bone broth, 1 tbsp salt, 1 tbsp rice wine.

1.Put the beef ribs into boiling water, blanch them to remove the blood, remove them and cut them into 3 cm pieces for later use.

2.Cut the radish into rectangular slices and blanch them in boiling water: peel the ginger and cut it into slices; Cut the green onion into pieces and set aside.

3.Put all the ingredients of method 1 and method 2 and peppercorns and peppercorns into the electric pot, then add all the seasonings and beef bone broth, add 1 cup of water to the outer pot, press the switch to simmer, and then add 1 cup of water to continue to boil after jumping, and cook for about an hour to complete.

500 grams of beef, 500 grams of white radish, garlic, shallots, ginger, refined salt, monosodium glutamate, pepper and appropriate amounts.

Method 1: Cut the beef into pieces, put it in a pot of cold water, boil over high heat, skim off the foam, turn to low heat and cook slightly, remove and wash, decant the original soup and set aside, peel the white radish, cut it into pieces similar to beef, peel the shallots, wash them, and cut them into pieces.

2) Put the pot on the fire, add water, put in beef, shallots, ginger, boil over high heat, skim off the foam, turn to low heat and stew until the beef is crispy, put in the white radish pieces, continue to stew until the white radish pieces are cooked, remove the shallots and ginger, add refined salt and monosodium glutamate, sprinkle in pepper and minced garlic, and put them in the soup basin.

1. Stewed beef brisket with tomatoes.

Ingredients: 500 grams of beef brisket, 3 large tomatoes, 150 grams of small tomatoes, 1 potato, 1 onion, 1 carrot, 30 ml of light soy sauce, 15 ml of oyster sauce, 10 grams of sugar, 2 star anise, 1 grass fruit, bay leaf, green onion and ginger, coriander, appropriate amount of oil.

Method]: 1. Clean the brisket and cut it into small pieces with slippery pieces, put the fingers into clean water and soak the bleeding water, peel and wash the potatoes and cut them with a hob, peel and cut the carrots into hob pieces, cut the onions into small pieces, and cut the tomatoes into pieces after peeling and chopping.

2. Pour an appropriate amount of water into the pot, put the beef brisket into the pot, add the green onion and ginger cooking wine to boil, skim off the foam and remove it.

3. Heat the oil, add the tomatoes and fry until the tomatoes are juiced, add the onion and stir-fry together, put the processed beef brisket into the pot, add 2 star anise, 1 grass fruit, old ginger, then add 30 ml of light soy sauce, 15 ml of oyster sauce and an appropriate amount of salt and sugar, stir well, add the hot water that has not passed the ingredients, add bay leaves, boil over high heat and turn to medium-low heat and simmer for 90 minutes, put the potatoes in the pot, stew until the potatoes become soft, put the small tomatoes and carrots into the pot, and continue to simmer for 10 minutes.

4. Add a little pepper to make filial piety powder before cooking, sprinkle with coriander and chives, and collect the juice.

2. Stewed chicken wings with chestnuts.

Ingredients]: 250 grams of chestnuts, 8 chicken wings, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a little salt, 1 tablespoon of cooking wine, an appropriate amount of sugar, 1 small piece of ginger, a little oil.

Method]: 1. Wash the chicken wings and chop them into two sections, put them in a pot, add cooking wine and ginger to blanch, then remove and drain the water.

2. Pour a little oil into the pot, add ginger slices and stir-fry until fragrant, add chicken wings and stir-fry until golden brown, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce and a little salt, stir-fry evenly, add the water that has not been used for the ingredients, put the chestnuts to boil over high heat, then turn to medium-low heat and simmer until the chestnuts and chicken wings are crispy.

3. Add an appropriate amount of sugar to adjust the taste, and turn off the heat after collecting the juice.

Lamb stew. Ingredients: 500 grams of mutton, 25 grams of green onions, a little radish, 25 grams of coriander, monosodium glutamate, salt, ginger, vinegar, pepper, 5 grams of sesame oil.

Food method: 1. Chop the mutton into centimeter-square pieces, break it with a knife, cut part of the green onion, and cut off part of it; Cut the radish in half;

2. Boil the mutton with boiling water to remove the blood stains, pour it into the pottery basin, add ginger, green onions, radish, boiling water (limited to the mutton), and then put it on the small iron loss comic in the pot, add an appropriate amount of water to the pot (the lower part of the basin should run in the water), cover the lid tightly, skim off the oil slick when the meat is rotten, remove the green onions, ginger and radish, add shredded green onions, sell coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasonings when eating.

Gastronomic features: light and pleasant taste.

Chicken stew with mushrooms.

Chicken stewed hazelnut mushrooms is also a Northeast specialty, and the authentic chicken stewed hazelnut mushrooms should be made with a small stupid chicken, but I used chicken thighs instead, which is also delicious.