What are the eight dishes in the Northeast stew? Which one do you like best?

Preface: The stews in the Northeast are very famous, and the most famous is the dish of chicken stewed with mushrooms, which tastes very fresh and fragrant. There are also pork stewed vermicelli, lamb sauerkraut, beef stewed potatoes, carrot stewed pork ribs, beef stewed carrot shredded and other flavors are very delicious, and they are also liked by many people.

There are also many people in other places who will go to the Northeast to eat this kind of food, just to taste the food. Chicken stewed mushrooms is also a very common home cooking, first prepare a boy chicken and some mushrooms, it is best to choose hazelnut mushrooms from the Northeast, prepare seasonings, dried chilies, ginger and shallots, soy sauce, cooking wine, salt and sugar and cooking oil. Wash the chicks first and cut them into small pieces.

Soak the mushrooms in warm water for about 30 minutes, wash them and remove them for later use. After pouring oil and oil into the pot and heating it, put the chicken pieces into the pot and stir-fry, after changing color, add green onions, ginger and dried red pepper salt, cooking wine, and then add sugar and cooking wine, and continue to stir-fry evenly to treat all the muscles. <>

Then add an appropriate amount of water, simmer over medium heat for 10 minutes, pour in the freshly soaked mushrooms, and simmer for about 30 minutes. Pork stewed vermicelli is also very easy to make, when we first choose to cook the pork, there must be pork belly vermicelli with skin, and it is more appropriate to choose wide noodles. Prepare the seasoning, green onion, ginger, Sichuan pepper, seasoning, sugar, salt.

Wash the pork belly melon, cut it into small pieces, and soak the vermicelli in water until transparent. Cut the green onion into sections and cut it into slices, put oil in the pot, put the pork belly in it after the oil is hot, fry it until it changes color, after taking it out, put sugar in the pot and fry the sugar color and add some water, and then put the seasoning and meat just prepared into it. <>

After boiling over high heat, skim off the foam, then turn to low heat and simmer, and add vermicelli to stew for a while after the meat is rotten, which is very simple. Different people have different techniques in the process of making it, so the taste of the stew will also have a certain difference, if you want to eat the authentic taste, you can go to the local area to consult some of the more famous chefs for guidance.

Pork stewed vermicelli, lamb stewed sauerkraut, beef stewed potatoes, pork ribs stewed tofu, chicken stewed mushrooms, pork ribs stewed beans, catfish stewed eggplant, Demoli stewed fish, these stews are the eight stews in Northeast cuisine, Northeast people like to eat very much, very famous Northeast cuisine, I like pork stewed vermicelli the most, it tastes hot and warm.

Chicken stewed with mushrooms, catfish stewed eggplant, carrot stewed pork ribs, pork stewed vermicelli, lamb stewed sauerkraut, pork ribs stewed beans, demoli stewed fish, etc., my favorite is pork stewed vermicelli.

Chicken stewed with mushrooms, pork jelly vermicelli, beef jelly with shredded carrots, beef jelly potatoes, lamb with sauerkraut, stewed pork ribs with carrots, stewed tofu with pork ribs, and fish stewed with demoli. I like chicken stew with mushrooms the most.

The eight major stews in the Northeast are pork stewed vermicelli, mutton stewed sauerkraut, beef stewed potatoes, pork ribs stewed beans, chicken stewed mushrooms, and pork ribs stewed tofu. One of my favorite dishes is chicken stew with mushrooms because I think it's so delicious.

Northeast Eight Stews: Pork stewed vermicelli.

Lamb and sauerkraut, beef stewed potatoes, meat and bones stewed tofu, mushroom stewed chicken, and demoli stewed fish.

Stewed pork ribs with carrots, shredded radish stewed with beef.

If you continue to boil, the noodles will become small short knots due to the increase in water absorption, the taste and gluten will decrease, and the local expansion and breakage will occur, and the water-soluble solids will increase.

Nutrients:1. Vermicelli is rich in carbohydrates.

Dietary fiber, protein, and niacin in the hall.

and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium;

2. Vermicelli has good flavor attachability, it can absorb the taste of various delicious soups, coupled with the softness and tenderness of the vermicelli itself, it is more refreshing and pleasant.

The above content reference: Encyclopedia - sweet potato vermicelli.

The above content reference: Encyclopedia - Fan Xun Qitiao.

1. Pork stewed vermicelli.

Pork stewed vermicelli is one of the representatives of Northeast cuisine, which is rich in characteristic Northeast flavor dishes and is deeply loved by people in the north and south. Friends say that pork stewed vermicelli is the first stew of the "Four Great Stews in the Northeast". The characteristics of Northeast stew are mostly two by two, put in the pot together, stew wildly, Northeast people will kill pigs during the New Year, cut down large pieces, and have relatives and friends visiting, so they will stew it together with vermicelli.

The vermicelli is also rolled with potato starch, a specialty of the Northeast.

2. Chicken stewed mushrooms, some people say that chicken stewed mushrooms are the first of the four major stews in the Northeast (chicken stewed mushrooms, pork stewed vermicelli, catfish stewed eggplant, pork ribs stewed beans), and it is the most high-end stew in Northeast China. It is usually made with dried mushrooms, chicken, and vermicelli. The so-called chickens are actually stupid chickens in the countryside.

Because the stupid chicken eats whole grains and insects to grow, its taste is also mellow, and the rest of the fragrance is also strong. The mushroom is the hazel mushroom on Changbai Mountain, and the more it is stewed, the more fragrant it is. Hazel mushrooms bring out the flavor of the chicken, and the vermicelli is smooth and creamy.

And the chicken is tender and has high nutritional value.

3. Catfish stewed eggplant, there is an old saying in the Northeast: "Catfish stewed eggplant, support the old man", which shows the deliciousness of this dish. Stewed with fresh catfish and eggplant, the fish and eggplant are mixed together to make the catfish fat but not greasy, the eggplant is fresh and fragrant, and the meat and vegetables complement each other.

The eggplant sticks to the aroma of the catfish, and the catfish has the flavor of eggplant. When eggplant is abundant every summer, it is the season of catching catfish, people choose fresh catfish and eggplant to stew together, so that the catfish is fat but not greasy, the eggplant is fresh and fragrant, the soup color is milky white and mellow, and the meat and vegetables complement each other.

4. Sauerkraut stewed white meat, whether it is sauerkraut stewed white meat, or sauerkraut white meat stewed blood sausage, is actually a pig-killing dish in the Northeast. It is a kind of stew eaten in the rural areas of Northeast China every year when the pig is killed close to the end of the year. Sauerkraut should be made of Northeast Chinese cabbage by natural fermentation and sour, with a slightly yellow and translucent color; White meat is a large piece of pork belly with skin; The blood sausage should be made with fresh pig blood, seasoned with green onions, salt and other ingredients and poured into the casing, and the person in charge of the pot should take a long needle when cooking, and prick it in the blood sausage from time to time, and wait until the eye of the needle does not come out of the pot immediately to ensure the freshness and tenderness of the blood sausage.

The four major stews in the Northeast are: pork stewed vermicelli, chicken stewed mushrooms, pork ribs stewed beans, and catfish stewed eggplant.

Pork stewed vermicelli, the main ingredients are pork belly, potato vermicelli, pickled cabbage, seasonings include star anise, ginger, green onions, salt, etc.

Chicken stewed mushrooms, the main ingredient is the small rooster that grows up that year, and the hazelnut mushrooms that are dried and then watered. Seasoning? Not at all.

Mushrooms are mushrooms, and generally speaking, drying them can remove toxins and improve their taste. Chicks (called chicks in Cantonese) hatch around May Day, and they grow for half a year, and they can only grow around November. Therefore, the dish of chicken stew with mushrooms can only be seen in late autumn and early winter, and of course, people will also freeze the chicken and save it for the winter.

Pork ribs stewed beans, beans to use late beans, early beans are short, eat a mouthful of fresh, but not resistant to stewing.

Pangasius stewed eggplant, this dish seems to be not so popular, catfish is in the river, wild in the pond, catfish has a lot of oil, the meat is fat, eggplant can absorb oil the most, so, stewed with catfish, that is called delicious! There is a saying in the Northeast that pimple: "Catfish stewed eggplant, support the old man".

The manufacturing process of stews in the Northeast is quite unsophisticated. Everyone knows that whether it is stewed fish or stewed meat, put some cooking wine, which may be effective in removing the fish, and the pimple in the Northeast does not use cooking wine, but takes the old white dry directly into the pot. And there is no seasoning, except for salt, it is soy sauce, so these stews don't look very good, and they are all a little bit heavy in color (pronounced shǎi).

Chicken stew with mushrooms. Pork and cabbage stewed vermicelli. Goose stew in an iron pot. Sauerkraut stewed blood sausage. Crucian carp stewed with tofu. It's all very tasty.

In fact, the big pot stew can best reflect the flavor of the Northeast, and there are artichokes and wide noodles in the pot, and there are some home-cooked dishes that are usually eaten at home, which can very well reflect the style of the Northeast.

Northeast stew, also known as the harvest of stupid letter vegetables, known as the "hodgepodge" of the wheel. Stew beans, potatoes, eggplant, green peppers, tomatoes, fungus and other vegetables with meat until cooked. Northeast stew, simple and easy to cook, meat and vegetarian, nutritious and delicious, is a common Northeast home cooking.

Pork belly, eggplant, beans, peppers, tomatoes, potatoes, these ingredients are all indispensable for the judgment family, and these foods are particularly delicious when stewed together.

Northeast stew, known as the "hodgepodge" meaning, that is, beans, potatoes, eggplant, green peppers, tomatoes, fungus and other vegetables, stewed together with meat until ripe. Northeast messy stew is simple and easy to cook, with meat and vegetarian dishes, and rich in nutrition. 1.

Tear the eggplant into small pieces, cut the kidney beans into segments, and the tomatoes into small pieces. Remove the seeds and tendons of the chili pepper and cut the kohlrabi into diamond shapes for later use. Soak the wide powder in boiling water for later use.

2.After leaving 250 grams of oil in the pot and boiling to 50%, put the eggplant into it first and fry it softly, then remove the oil, and then fry the kidney beans. 3.

Leave a small acre of wide bottom oil in the pot, put it in the green onion and ginger fryer, wait for the fragrance to burst out of the five-spice powder, pepper, salt, chicken essence, braised pork and stir-fry, add eggplant, kidney beans, kohlrabi, rotten and fry for a few minutes at will, finally add water and wide powder and stew for 15 minutes, then add tomatoes and peppers to stew for 5 minutes, and pour sesame oil when out of the pot!

Northeast people like to eat stew, almost every family will do it, especially those well-known Northeast stews, although the stew is very simple in practice, but it is a typical Northeast flavor, there are many people who like to eat, have you heard of the four major stews in the Northeast? These are definitely the top four best stews in the Northeast.

Chicken stew with mushrooms.

Chicken stewed mushrooms are nutritious and healthy, and it is also one of the Northeast stews that many people know, chicken stewed mushrooms are well-known, and every Northeast restaurant has them, so it is also one of the four most worthwhile stews in the Northeast, it is said that chicken stewed mushrooms are the first of the four major stews in the Northeast, and it is one of the better stews in the Northeast.

Chicken stewed mushrooms are made of dried mushrooms, generally hazel mushrooms, and then chicken and vermicelli are added, the whole cooking process is very simple, that is, stewed, the chicken is generally used by the stupid chicken in the countryside, the stupid chicken eats cereals and insects, free-range, the chicken taste is better, the nutrition is also higher, the more hazel mushrooms and chicken are stewed, the more fragrant, the taste of vermicelli is smooth and solid, it is definitely a dish worth eating.

Pork ribs stewed with beans.

Pork ribs stewed beans are almost a dish that every family in the Northeast will eat, the main ingredients are pork ribs and beans, it is also a very common home-cooked dish, the taste is salty and fresh, a very popular Northeast dish, after the beans are stewed, the fragrance is integrated into the soup, and the beans taste fragrant.

In the Northeast, there is a dish that is very typical pork ribs stewed beans, that is, the Northeast farmers often make a pot out, with an iron pot on the open flame, a pot out of the inside generally contains pork ribs, oil beans, potato cubes and other ingredients, the iron pot around the cornmeal tortillas. The beans are soft but not rotten, the potato cubes melt in the mouth, and the stewed beans with pork ribs are fragrant and delicious, nutritious and healthy.

Pork stew vermicelli.

Pork stewed vermicelli, who doesn't know this Northeast dish? I believe that there is absolutely none, pork stewed vermicelli is not only a classic of Northeast stew, the most flavorful dish with Northeast characteristics, basically men, women and children love to eat, simple and easy to make, the ingredients are also very simple, and the taste is more popular.

Many people say that pork stewed vermicelli is the first stew of the "Four Great Stews in the Northeast". It is also the most characteristic dish of Northeast stew, two by two, and then stew together, Northeast people have the custom of killing pigs in the New Year, generally cut off large pieces of pork, stew together with vermicelli, a pot of delicious dishes will be out of the pot, vermicelli must also be made of potato flour, a specialty of Northeast China, the taste is smooth.

Catfish stewed eggplant.

Catfish stewed eggplant seems to be very mismatched, but in fact it is an unexpected delicacy, this dish uses fresh catfish, as well as eggplant, put it in the pot and stew together, fish and eggplant stew together, so that the catfish tastes fat but not greasy, eggplant is easy to taste, blending the fresh fragrance of catfish, the taste is a must.

Eggplant is generally a summer vegetable, but also the season to eat catfish, Northeast people like to put these two ingredients together to stew, make the catfish stewed eggplant, eggplant fresh and fragrant, the soup color is milky white, mellow and delicious, meat and vegetable matching, this dish is nutritious, and the meat is fresh but not greasy, so it is suitable for people of all ages to eat.

The above are the four major stews in the Northeast, each of which is an authentic Northeast characteristic flavor, which not only tastes good, but also has high nutritional value!

1. Warm the stomach and take a family portrait stew.

Ingredients: 500g tofu, 50g fungus, 8 slices of Chinese cabbage, 100g vermicelli, 200g pork, 1 tablespoon of salt, 1 spoonful of chicken essence, 2 spoons of light soy sauce, 1 spoonful of thirteen spices, 20g of oil, 1 slice of ginger, 1 star anise, 1 spoon of cooking wine.

Method: (1) Slice the pork with a knife, don't cut it too thinly. Spare.

2) Cut the tofu into 4 4 cm cubes with a knife and set aside.

3) Prepare the cabbage and wash it.

4) Cut the cabbage into large slices. Spare.

5) Heat the pan with cold oil, ginger slices and star anise. Stir-fry until fragrant.

6) Add the pork and stir-fry.

7) Add a spoonful of cooking wine.

8) Add 2 scoops of light soy sauce.

9) Add a teaspoon of thirteen spices.

10) Stir-fry the pork until it is broken, add water along the edge of the pot, you can add more, and the stew will consume more soup for a while.

11) When the water is boiling, add the tofu.

12) Then add the fungus that has been soaked in advance.

13) Add a tablespoon of salt. Everyone knows the proportion of salt according to the amount of water they add.

14) Simmer for 40 minutes.

15) After simmering for 40 minutes, add the cabbage.

16) Slowly soften the cabbage and simmer for another 10 minutes.

17) The vermicelli is soaked in advance and is already very soft. So put it in the pot and simmer for 2 minutes.

18) Add a teaspoon of chicken essence to the vermicelli before removing from the pan.

2. Stewed beef brisket with tomato and potatoes.

Ingredients: 500g beef brisket, 2 potatoes, 1 carrot, 2 tomatoes, a little green onion, 1 star anise, a little cinnamon, 2 bay leaves, 3 spoons of soy sauce, appropriate amount of salt, 2 bowls of boiling water.

Method: (1) Blanch the beef brisket in a pot under cold water to remove the blood foam.

2) Cut the potatoes and carrots into cubes, dice the tomatoes and chop the green onions.

3) Pour a small amount of cooking oil into the pot, add cinnamon, star anise, bay leaves, and shallots and stir-fry for a while.

4) Pour in the tomatoes and stir-fry.

5) Stir-fry until the tomatoes are red in oil, pour in the brisket, add boiling water that has not covered the brisket, add 3 tablespoons of soy sauce and an appropriate amount of salt, the soy sauce will make the soup more beautiful in color and more delicious.

6) Simmer the brisket over low heat for 30 minutes, then add the potatoes and carrots and simmer for 10 minutes until the potatoes are soft.

3. Casserole stew.

Ingredients: 50g pork belly, 150g potatoes, 250g cabbage, 100g tofu, 100g vermicelli.

Method: (1) Put oil at the bottom of the pot, stir-fry the pork belly, and fry the chives, ginger and garlic.

2) Put the potato cubes and stir-fry, add dark soy sauce to adjust the color.

3) Put the cabbage, stir-fry, add salt, and simmer over low heat.

4) Add tofu and simmer over low heat.

5) Finally, put the vermicelli, the vermicelli is cooked, and then it can be taken out of the pot.

6) Simmer over low heat for about 1 hour.

7) Add some vinegar when eating for a better taste.