What s in the Northeast Stew? The origin of the Northeast stew

1.Origin.

Northeast Stew is a very famous home-cooked dish in Northeast China, and its origin can be traced back to the Qing Dynasty. At that time, in the Tohoku region, due to dietary restrictions, many families adopted a "chowder" method of cooking, that is, different ingredients were mixed together and cooked in a pot of soup, so that everyone could share a large pot of dishes together.

2.Ingredients.

Tohoku Ranbu is very rich in ingredients, usually including pork, beef, lamb, chicken, vegetables and other ingredients. Some families also add seafood ingredients such as fish, shrimp, and crab, as well as toppings such as tofu, vermicelli, and shiitake mushrooms. All the ingredients are cooked together with the main soup to make the dish more delicious and rich.

3.Cooking skills.

Although the Northeast stew may seem complicated, it is actually not difficult to make. The key is to master the cooking skills. First of all, it is necessary to choose the ingredients well, and use fresh meat and fresh vegetables as much as possible, so as to ensure the freshness and deliciousness of the dishes.

Secondly, it is necessary to pay attention to layered cooking, first cook the soup, then put in different leftover ingredients, and finally put in vermicelli, tofu and other soup-absorbing ingredients, so as to ensure the cooking time and taste of each ingredient.

4.Local flavors.

Tohoku Ranchi is a classic local dish with different flavors depending on the region. For example, Jilin's Northeast Stew pays more attention to the taste of the soup, while Liaoning's focuses more on the deliciousness of the ingredients themselves. The Northeast Stew in Heilongjiang Province is made with wild mushroom ingredients.

5.Cultural values.

Northeast stew is not only a delicacy in the Northeast, but also has a profound cultural connotation. It represents the boldness and simplicity of the people of Northeast China, and also represents the unique style of Northeast food culture. Every winter, families in the Northeast make a pot of Northeast stew at home, allowing friends and family to sit around the table and savor this delicious and culturally valuable dish.

6.Overseas dissemination.

With the popularity of Chinese cuisine overseas, Northeast stew has gradually gone abroad and has become a popular specialty. Among Chinese restaurants in Los Angeles, New York and other places, Northeast Stew has also become one of the most popular home-cooked dishes.

7.Summary.

Northeast stew is a special dish rich in cultural value in Northeast China, which is not only a delicacy, but also a cultural inheritance. Its unique flavor and rich ingredients have made it popular not only in the Tohoku region, but also overseas.

Because pork is very high in calories and the temperature in Tohoku is particularly low, it is especially delicious when you eat this delicacy.

That's because the Northeast Ranch contains a lot of nutrients, and the taste will be very good, and some appropriate seasonings will be added.

First of all, the Northeast stew, there are a lot of dishes in it, it is very appetizing to look at, and the banquet buried in the Northeast stew is usually Shen Xiangliang will add what he likes to eat in Kuanyun, so it will be delicious.

Because the Northeast stew is also boiled out with bone broth, and then add some artichoke and spike balls and some meat and slippery, and then add some steamed buns, which is naturally very delicious, which is also very close to the characteristics of their absolute curd.

The characteristics of the Northeast messy stew are simple and easy to cook, meat and vegetarian, nutritious, and delicious.

Northeast Messy Stew is a very representative Northeast dish, and Messy Stew means hodgepodge. Vegetables such as potatoes, beans, eggplants, green peppers, tomatoes, etc., are stewed with meat, and they can be eaten with a slurr, and the seasoning can be added with salt, which does not need to be as cumbersome and complicated as other cuisines.

The big messy stew seems to be messy inside, but in fact, the big messy stew is the same as most Northeast dishes such as chicken stewed mushrooms and sauerkraut stewed pork belly, with meat and vegetarian combinations, nutritious and delicious. Moreover, this dish will not be limited by the raw materials, it does not need any expensive raw materials, and its raw materials can completely change with the change of seasons, and any dish in the Northeast can be stewed.

Northeast specialties

1. Wrap meat in a pot.

Pot-wrapped meat, formerly known as pot-fried meat, is a Northeast dish. Pot-wrapped meat is to slice and marinate the pork loin, wrap it in fried pulp, fry it in the pot until golden brown, and then stir-fry it in the pot to thicken it. The meat is golden in color and sweet and sour in taste.

2. Braised eggs.

Northeast people actually have a heavier taste when eating, and egg stew is actually a salty taste, because it can be eaten with cooked corn, which is really powerful. In particular, the thick coarse empty chili pepper and egg flavor are much more fragrant than the chili sauce.