What are the home cooked stews, and what are the stews

Chicken stewed mushrooms, pork ribs stewed beans, potato stewed beef, potatoes boiled cabbage with thin pork slices, vermicelli, and daylily are quite good. Suber soup stew with beef, potatoes, cabbage, and tomatoes.

It's not terrible to encounter cooking problems, just ask more if you don't understand, practice more and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

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 Northeasterners. 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 fried; Pay 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-like.

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.

Pork sauerkraut stewed vermicelli.

The main raw materials are Northeast vermicelli, Northeast sour cabbage, pork belly, salt, dark soy sauce, ginger slices, and an appropriate amount of cooking wine. Soak the Northeast vermicelli in warm water, the time is 7-8 minutes, when soaking, cut the pork belly into square pieces, sour cabbage into shreds, and then take out the soaked vermicelli, put the oil in the pot, fry the pork belly over medium heat, and wait for the ginger slices to be cut off, stir-fry until fragrant, add half a spoon of salt, dark soy sauce, cooking wine, etc. until the meat is colored, fry the sauerkraut steak, add appropriate water, generally half a pot, cover the pot and cook over high heat, cook until the water is collected to eighty percent of the dry vermicelli, and there are some condiments, Finally, add a small amount of chicken essence and pepper to the pan. Stewed vermicelli with pork and sauerkraut is fragrant, appetizing and refreshing, increases appetite, has a bright color, and can also promote the body's absorption of iron.

Chicken stew with mushrooms.

The main ingredients are 100 grams of pine mushrooms, 15 grams of green onion and ginger slices, 1 star anise, 1 spoon of rice wine, 2 spoons of light soy sauce, 1 yellow chicken, an appropriate amount of salt, 1 small piece of cinnamon, 1 spoon of oil, and a little chicken essence. Soak the mushrooms for half a day after rinsing, it is best to soak them in advance when they are done, wash them several times after soaking soft, and then boil the chicken pieces in a pot under cold water, take out the boiled chicken pieces and rinse them with water, put oil into the pot and pour in the chicken pieces and stir-fry, stir-fry in the addition of light soy sauce, rice wine, green onion and ginger slices, star anise, cinnamon, drain the mushrooms and stir-fry well, and finally add water, boil over high heat and stew over low heat, and add chicken essence to taste after stewing. Chicken stewed mushrooms to reduce edema, dissolve phlegm and regulate qi, reduce blood lipids and blood pressure, and protect the liver.

Stewed baby cabbage with fried tofuMaterial:100g of fried tofu, 200g of baby cabbage, 5g of ginger, 100g of broth, 3 dried chilies, 5g of flavored high freshness, appropriate amount of sesame oilSteps:1. Wash the fried tofu and cut it into small pieces.

2. Wash the baby cabbage and cut it into strips. 3. Finely chop the ginger and cut the dried chili pepper with an oblique knife. 4. Wash and wipe the pot dry, put a trace amount of oil into the pot, pour in the minced ginger and stir-fry until fragrant.

5. The ginger is slightly fragrant and the dried chili peppers are added. 6. Stir-fry the dried chili peppers until fragrant, pour in the broth, and bring to a boil over high heat. 7. After the soup boils, add the fried tofu.

8. After the fried tofu is completely immersed in the soup, pour in the spare baby cabbage and add an appropriate amount of salt. 9. When the baby cabbage is medium-cooked, the flavor is all high and fresh, and a few drops of sesame oil are dripped, and mixed well, then you can put it on the plate.

Potato stew with beansMaterial:Beans, potatoes, ginger, organic bean paste, oilSteps:1. Put oil in the pot, add ginger slices to squeeze the pot, then add two spoons of bean paste to squeeze the fragrance 2, stir-fry the beans, so that each one is evenly coated with sauce 3, add water, not over the beans, add potato pieces, cover the pot and simmer over medium heat 4, when the water is about to dry, open the lid to taste the taste, if it is not flavorful enough, then pour a spoon of bean paste 5, stir-fry over high heat to collect the juice.

Stewed pears with rock sugar and Japanese udonMaterial:1 pear, 1 small piece of rock sugar, 5g of wheat donopy, appropriate amount of water, and a handful of Japanese udon noodlesSteps:1. Put water in the pot and bring to a boil, add a handful of udon noodles, turn to low heat and cook for about 5-8 minutes.

You can also use other noodles instead) 2. Add a large bowl of water to another small pot and bring to a boil, then pour in the wheat dong and simmer over low heat. 4. When simmering, peel and cut the pears into pieces. 5. Add the pears cut into small pieces to the wheat winter water, turn to low heat and simmer for 15-20 minutes after boiling on high heat.

6. After the udon noodles are water-controlled, put them in a bowl and pour in the stewed pear juice, and the soft pear pieces are stacked on top, which can be used as a staple food or as afternoon tea, and the taste is great.

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, boiling a pot of duck blood and tofu 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.