First of all, stewed pork ribs with melon
Batch processing:
500 grams of ribs, 500 grams of wax gourd, ginger 1 slice, aniseed 1 slice, salt, pepper and monosodium glutamate.
Characteristic color: melon is tender and smooth, fresh and salty.
Exercise:
1, chop the ribs into small pieces, wash and drain; Peel wax gourd and cut into pieces; Ginger chops are bad.
2. Blanch the ribs in a boiling water pot for 5 minutes, remove them and wash them with water.
3. Boil the ribs, ginger, aniseed and appropriate amount of water, then simmer for about 60 minutes, add the wax gourd for about 20 minutes, remove the ginger and aniseed, and add salt, pepper and monosodium glutamate.
Second, stewed beef with potatoes.
Batch processing:
300 grams of potatoes, 400 grams of beef, 50 grams of onions, 70 grams of soybean salad oil, broth, cooking wine and refined salt.
Exercise:
1. Wash and peel potatoes and cut them into hob blocks; Wash beef, cut into mahjong-sized cubes, blanch with boiling water, remove and drain for later use; Onions are cut into strips.
2. Heat the pot on the fire, pour the salad oil, and then stir-fry the beef pieces. When there is no water on the surface of the meat, add cooking wine, broth and refined salt, boil over high fire and cook over low fire.
3. When the beef is 89% ripe, add potatoes and cook.
Third, stewed mushrooms with chicken.
Composition:
750g- 1000g, and 75g of Lentinus edodes (preferably hazelnut mushroom in the northeast).
Seasoning: onion, ginger, dried pepper, aniseed, soy sauce, cooking wine, salt, a little sugar, cooking oil [1]
Operation:
1. Wash the chicken and cut it into small pieces. Blanch the chicken pieces with boiling water for 3-5 minutes (remove the blood and fishy smell of chicken), then take them out and dry them for later use;
2. Soak mushrooms in warm water for 30 minutes and wash them for later use;
3. Heat in a pot, add a little oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry until the color is even, add appropriate amount of water to stew for about 10 minute, and pour in mushrooms. It takes 5-20 minutes to stew ordinary Sanhuang chicken and 20-20 minutes for old chicken.
Perhaps the key to stew lies in the word "stew". Northeasters like to stew everything, such as eggplant stewed potatoes, beans stewed potatoes and tofu stewed cabbage. There is such a jingle in Kanto that "stewed eggplant with potatoes will kill the old man". Stews are also very popular with people. Adding some delicious food to the steaming saucepan is like the finishing touch, which not only increases the nourishing effect of the dishes, but also becomes a major feature that other cuisines can't match. I like stew, not only at home, in restaurants, but also in the street. This open-air sauerkraut cauldron is a street view.
Why stew? -Many people think it's to satisfy their hunger because they are cold. The weather in the mountainous area is cold, and the hot stew makes people feel warm. In fact, the biggest advantage of stew is to save time and effort. They belong to that kind of casual and simple meal. One or two stews are enough for a family. Northeasters have no patience to cook a meal bit by bit, which is not in line with the character of Kanto people. Everything they do is in a hurry, trivial and too troublesome, boring and bold. "That's our northeast people!" Classic stews, such as white meat and blood sausage, stewed mushrooms with chicken, stewed corn with ribs and beans, and wide vermicelli, all show rough and informal enthusiasm. From this perspective, stewed pork vermicelli is not only a dish, but also a way of life.