What are the tips for making a Northeast cauldron stew?

I think the stewed goose in the iron pot is really delicious. In particular, many people sit on the kang around a large iron pot, and the atmosphere is simply too feeling. The first time I went to my boyfriend's hometown of Harbin, Northeast China, the first meal was at home, and my boyfriend's mother made a big pot stew in the Northeast that just met my taste.

The first time I went to the house, I ate three bowls of rice, and I felt a little rude and unreserved at first. But I have no resistance to the aroma of the big pot dish at all, hahahaha.

Let's just say this, the big pot stew in the Northeast can definitely be called a signature dish for entertaining guests. Many netizens are very curious, the iron pot stew made in the Northeast can be so delicious and favored by everyone, what exclusive skills and secret recipes have been mastered in the production process? Let me tell you, there is no skill at all, just find a big iron pot and put all kinds of vegetables on it.

The fire lasts longer, and the strength of the fire is the most important.

Northeast people are known for their hospitality in China. Although the temperature in the Northeast is particularly cold, the enthusiasm for living in the world makes people feel very warm. Boys and girls in the Northeast are tall and very temperamental.

Iron pot stew originally refers to the cooking form of some places such as Northeast China and rural areas, is the use of the stove iron pot to stew chicken, goose, fish and other dishes, mainly to burn wood, the more famous are "iron pot stewed goose", "ground pot chicken" and "stove fish". Originated in the Kanto period, to the people of the Great Northeast and the local people of the Northeast, the dishes were produced in the form of random stew.

If you agree with me, please give me a like or follow me, thank you very much. Also, what do you think is the technique of making a Northeast cauldron stew? You are welcome to share your valuable comments in the comment area below.

There are no special techniques, but there are a few important ones. First, there are several seasonings that are necessary for the big stew, such as soy sauce, cooking wine, miso and seasoning. With these sauces, the big mess stew is delicious.

Second, there are many choices of ingredients, depending on your preference, but you should first put the ingredients that are not easy to cook in the pot first. Third, it is important to mix the ingredients and the soup well to absorb the flavor, so you can simmer for a while over low heat.

To prepare the ingredients, you need to prepare a large pot, after which all the ingredients should be prepared, boil water, add all the ingredients, add the appropriate amount of seasoning, cover the lid and stuff for a while, pay attention to the heat and temperature.

Pay attention to the ingredients and pay attention to the heat, so that you can make a delicious pot stew, and the Northeast pot stew is very famous.

The trick is to be sure to stew over high heat, and when chopping vegetables, you must cut large pieces, so that it is more refreshing to eat.

A large saucepan in the Northeast. In fact, strictly speaking, it is not the name of risotto or cuisine, but a form of cuisine that is to cook one's favorite foods together. The appearance is not very pretty, but it tastes quite delicious, and when it is stewed, various ingredients inhale the essence of each other, and the colors are colorful.

Easy to learn, delicious, cheap Ingredients: pork belly, old tofu, cabbage, flour, meatballs Ornaments: green onions, ginger, pepper, dried chilies, star anise seasoning:

Dark soy sauce, drink, pepper, chicken powder, salt, sesame oil We prepare a piece of pork belly, evenly cut into thin slices.

Prepare a piece of old tofu and cut it into slices to prepare. To prepare the cabbage, cut the cabbage leaves into slices, wash them in clean water, then separate the cabbage leaves from the cabbage and cut them into small pieces to prepare a bowl of meatballs and a handful of pre-soaked powder. Cut into horseshoe shapes.

Prepare a piece of ginger, cut it into ginger, put it all together, prepare a handful of peppercorns, a few slices of dried chili pepper and a star anise. Heat the oil in the pan, after the pan is thorough, pour in the hot oil, add the cold oil, sprinkle salt on the bottom of the pan, pour the tofu into the pan without sticking to the pan, and <>

Scoop with an overlapping spoon and gently shake the pan so that the tofu is evenly heated, fry slowly over low heat, and bake the tofu for about a minute. Re-heat the oil in the pot, add small ingredients such as green onions, ginger, dried chili peppers and stir-fry, remove the material residue after the materials are fragrant, and then put the meat into the pot and stir-fry, the oil and meat in the meat are fried fragrantly, and the old extract is added when the transparent fry evenly and the color is evenly stir-fried. Then pour the cabbage into the pan and fry it to remove the fishy smell and <>

Spray an appropriate amount of water on the side of the pot, add pepper, chicken powder, fragrant, add fried tofu, salt, and mix seasonings. How to make stewed vegetables delicious, the chef shares exercises and techniques, it is easy to learn, delicious, after the cheap soup is boiled, pour the powder and cabbage leaves into the pot, cook for a few minutes in a weak heat, let the powder and cabbage absorb the soup, then add the meatballs, boil slightly, sprinkle some sesame oil, serve the plate in the pot, add the coriander. Well, nutritious and simple home-cooked meals are also ready.

The stew is pork vermicelli and potato sauerkraut. The big pot stew in the Northeast is really delicious, and it is also very nutritious, and many people like to eat it very much.

Generally speaking, potatoes, radish, winter melon, pork ribs, and cabbage are stewed, and these ingredients are stewed together to taste particularly good, and the taste is also very unique.

The ingredients for the Northeast messy stew are not fixed, and they are basically made from local materials, such as potatoes, radish, Chinese cabbage, etc., and what is put in it.

Theoretically.

Just Jilin people like it.

Northeast iron pot stew is a home-cooked dish characterized by tender and juicy meat. Stir-fry all the ingredients evenly, add a small amount of water, then add the ingredients, bring to a boil over high heat, turn to low heat, and simmer slowly until all the ingredients are cooked through.

Ingredients: 500 grams of pork ribs, 500 grams of beans, 1 handful of vermicelli, 5 eggs, 2 dried bean skins, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 6 slices of ginger, half a green onion, 2 bay leaves, 10 Sichuan peppercorns, 2 star anise, 2 pieces of cinnamon, 1 rock sugar of grass fruit, 1 spoon of bean paste, 5g-8g of salt.

Method: 1. Put rock sugar in the cold oil in a hot pan and fry the sugar color over low heat until there is caramel color.

2. Pour in the blanched pork ribs, add spices, green onion and ginger, and stir-fry until fragrant.

3. Peel the shell of the boiled eggs in advance, and cut two mouths with a knife to better absorb the taste.

4. Stir-fry the pork ribs until slightly yellow, put the eggs in and stir-fry, and then add the dark soy sauce. Stir-fry for a while before adding hot water to simmer. Be careful to put hot water, otherwise the ribs will not be cooked.

5. Cover the lid and stew for about 20 minutes, during this time we use it to make cakes, the noodles are kneaded smoothly, divided into ten parts into balls, and put aside to stand. You can also add some vermicelli, but you need to soak the noodles in advance.

6. Simmer the pork ribs for about 40 minutes, add the beans and dried tofu, and simmer until the beans are soft and rotten.

7. Finally, put the vermicelli and stickers in and simmer for about 10 minutes.

8. Remove from the pan.

Northeast iron pot stew is a home-cooked dish characterized by tender and juicy meat. To do a good job in this dish, you must first prepare all the raw materials of the mu, including the main ingredients Xunduxiao, auxiliary materials and ingredients. Then, put the main ingredients into the iron pot, put the auxiliary ingredients into the pot, add an appropriate amount of oil, stir-fry the pan over medium heat, stir-fry all the ingredients evenly, add a small amount of water, and then add the ingredients, turn to low heat after boiling, and simmer slowly until all the ingredients are cooked through.

The iron pot stew in the Northeast is very simple, use an iron pot, and then fry the ingredients normally, add an appropriate amount of water, if you want to eat a large cake can be pasted on the side of the pot, in short, the right amount of time mostly takes about an hour, and then out of the pot, even the rice and vegetables are out of the pot, for example, the number of cracks in the iron pot stew goose is to use the iron pot to fry the goose source for a while, add the appropriate amount of ingredients and accessories, such as potatoes, so that the big cake is pasted on the side of the pot, and then it is a very authentic iron pot stew.

Ingredients: 200 grams of wheat flour; water 150 g; yeast 2 g; 600 grams of beef; 500 grams of potatoes; 100 grams of green beans; 300 grams of carrots.

Excipients: 20 ml of edible oil; 20 grams of oyster sauce; 50 grams of soy sauce; dark soy sauce 10 grams; 1 star anise; 10 grams of ground black pepper; cinnamon bark 1 small piece; starch 5 g; 20 grams of ginger.

1. Cut the beef into cubes in advance, add black pepper, starch and some soy sauce, marinate the oysters with dry oil for 15 minutes.

2. Add water and yeast to the multi-functional kitchen machine, and then put the wheat flour together to knead the dough.

3. The kneaded hail is as simple as dough and covered with plastic wrap for fermentation.

4. Pour cooking oil into a cast iron pot and stir-fry the ginger until fragrant, then put the marinated beef into the pot and stir-fry until it changes color.

5. Add 1000ml of boiling water, then put the remaining soy sauce, oyster sauce, dark soy sauce, star anise, and cinnamon together in the pot and simmer for 20 minutes.

After minutes, add the carrots and potatoes respectively and continue to simmer for 20 minutes.

7. Then make "little twist". Take out the leavened dough and vent it and knead the long strips.

8. Cut the small dough into two in the middle.

9. Twist up the two round doughs like twisted flowers, cover them with plastic wrap and let them stand for 10 minutes.

10. Continue to add green beans and simmer for 10 minutes with the lid on.

11. Spread the still "little twist" on top of the beef one by one, cover the pot with a lid on medium heat for 15 minutes (you can't open the lid in the middle), and serve the whole pot directly to the table.

Summary. As we often say, goose stewed sauerkraut, in fact, in our hometown in Northeast China, goose is not stewed with sauerkraut, only later innovated by the chef. Stewed goose is usually put in the dried vegetables of the Northeast, like meat, it is generally dried potatoes, dried eggplant, dried beans, etc., fresh vegetables are usually only potatoes, and later the development of iron pot stew, the side dishes in the stew are enriched, you can add beans, pumpkin, eggplant and other fresh vegetables that do not come out of water, but a pot of iron pot stew should not exceed three side dishes, because the more side dishes, the more it will absorb the oil and fragrance of the main dish, that is to say, it will dilute its taste.

The goose stewed in the iron pot is now made of the goose of the year, which is better cooked and the meat is more tender. The iron pot stew in the Northeast, especially the pork ribs, chicken, goose, etc., is too fragrant to stew alone, so it will be made with meat and vegetables, so that it feels more nutritious to eat, and it will not be too greasy, which has also led many people to think that the Northeast stew is a hodgepodge, but in fact, it is not, each dish has its own main ingredients and ingredients, and it pays attention to each other without pressing the taste, forming a complementary way to match.

Hello dear<> glad to answer for you. The goose stew in the Northeast iron pot is delicious.

As we often say, goose stewed sauerkraut, in fact, in our hometown in Northeast China, goose is not stewed with sauerkraut, only later innovated by the chef. Stewed goose is usually put in the dried vegetables of the Northeast, like meat, it is generally dried potatoes, dried eggplant, dried beans, etc., fresh vegetables are usually only potatoes, and later the development of iron pot stew, the side dishes in the stew are enriched, you can add beans, pumpkin, eggplant and other fresh vegetables that do not come out of water, but a pot of iron pot stew should not exceed three side dishes, because the more side dishes, the more it will absorb the oil and fragrance of the main dish, that is to say, it will dilute its taste. The goose stewed in the iron pot is now made of the goose of the year, which is better cooked and the meat is more tender.

The iron pot stew in the Northeast, especially the pork ribs, chicken, goose, etc., is too fragrant to stew alone, so it will be made with meat and vegetables, so that it feels more nutritious to eat, and it will not be too greasy, which has also led many people to think that the Northeast stew is a hodgepodge, but in fact, it is not, each dish has its own main ingredients and ingredients, and it pays attention to each other without pressing the taste, forming a complementary way to match.

Dear, there is another dish: stewed chicken in an iron pot. Originated from chicken stewed mushrooms, the origin of this dish is the way of farmer's stew, with their own free-range little stupid chicken, slaughtered clean, chicken blood, chicken offal retained, fried in a large pot and stewed together with hazel mushrooms and potato flour in the northeast, the previous stupid chicken stewed for forty or fifty minutes will not be very soft, but the pot of chicken fat, Sensei is fragrant.

1】 Pork stewed vermicelli.

Ingredients: 500 grams of pork belly with skin, 100 grams of vermicelli, 250 grams of Chinese cabbage leaves, 10 grams of coriander.

Excipients: cooking oil, soy sauce, Shao wine, sugar, refined salt, monosodium glutamate, Sichuan pepper, ingredients, cinnamon, green onions, ginger.

Operation: 1. Burn the pork with fire to remove the hair on the skin, scrape it clean in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, pour it into a colander and control the oil content.

2. Soak the vermicelli in warm water, wash and soak until soft for later use; Wash the cabbage leaves and cut them into 8 cm long pieces; Chop the coriander; Put the peppercorns, ingredients, and cinnamon into a gauze bag, and tie the bag tightly for later use.

3. Put the pork pieces and vermicelli into the pot, add Shao wine, white sugar soy sauce, green onion segments, ginger pieces, seasoning bags, add soup, boil over high heat, skim off the foam, turn to low heat and simmer until ripe, add cabbage segments, add refined salt and monosodium glutamate to adjust the taste, pick out the green onion segments, ginger pieces and seasoning bags, sprinkle chopped coriander, and put them in a bowl out of the pot and serve them.

Sauerkraut stewed with white meat and blood sausage.

Method: Wash the pig intestine with alkaline water or salt water, stir the fresh pig blood, remove the foam, add green onions, ginger, garlic, salt, monosodium glutamate and other ingredients and pour it into the pig intestine, cook and cut into sections; Rinse the pork belly with boiling water, remove the foam and bloody smell, then change the water again to cook, cut it into thin slices, and then put the white meat, blood sausage, and sauerkraut and vermicelli into the pot and simmer it in water for half an hour. When eating, it is dipped in seasonings such as leek flowers, tofu milk, and sesame paste.

Chicken stew with mushrooms.

Ingredients: 750 grams to 1000 grams of chickens, 75 grams of mushrooms (chickens are local chickens that eat corn, and mushrooms are hazelnut mushrooms on Changbai Mountain).

Seasoning: green onion, ginger, dried red pepper, seasoning, soy sauce, cooking wine, salt, sugar, cooking oil.

Method:1Wash the chicks and chop them into small pieces;

2.Soak the mushrooms in warm water for 30 minutes, wash and set aside;

3.Sit in a pot and heat it, put in a small amount of oil, put in the chicken pieces and stir-fry until the chicken changes color, add green onions, ginger, ingredients, dried red peppers, salt, soy sauce, sugar, cooking wine, fry the color well, add an appropriate amount of water and stew for about ten minutes, then pour in the mushrooms, and simmer for thirty or forty minutes over medium heat.

Beef stew with turnips.

Ingredients: 100 grams of beef, 150 grams of white ravel.

Operation method: 1. Cut the beef into pieces, cut the white radish into oblique knife pieces and set aside.

2.Wash the beef first, blanch it in boiling water, add ginger, cooking wine and water to the pot, simmer for 1 hour, put the radish together and stew until the beef is rotten, add salt and other seasonings.

Pork ribs stewed with beans.

Ingredients: pork ribs, beans, green onion, ginger and garlic, cooking wine, dark soy sauce, Sichuan pepper, pepper.

Method:1First chop the green onion, ginger and garlic, a little. Pour oil into the pot and stir-fry the green onions, ginger and garlic to bring out the flavor.

2.Add a spoonful of sugar, a spoonful of dark soy sauce (colored) and fry the ribs until the bones at both ends of the ribs are exposed, put boiling hot water, no more ribs, and put beans.

3.Put a spoonful of cooking wine, a spoonful of dark soy sauce, Sichuan pepper powder, and a little pepper. Simmer over low heat for 10 minutes, add some shredded green onions, and simmer again.

4.It can be eaten in about half an hour, but some people are especially willing to eat stewed very cooked, and you can stew it for a while to ensure that the house is full of fragrance.