What are the top ten specialty stews in Northeast China?

Answer it. These top ten cuisines are deeply loved by Changchun people.

The northeast is cold in winter, which is especially suitable for eating large pot stew. The vegetable soup with bibimbap is warm and delicious. Eating a pot of hot chowder can make people warm from the tip of the tongue to the stomach, which is nutritious and can be eaten with soup and side dishes. The ingredients and seasonings of the chowder are fully functional, and the taste is rich and delicious. But also can ensure that many nutrients are fully dissolved and utilized by the human body. The main ingredient of chowder is generally meat dishes, and stew can reduce oil. A variety of side dishes. A variety of raw materials are good for health. It can not only ensure balanced nutrition, but also reduce the intake of oil and salt.

1. Pork stewed vermicelli

Pork stewed vermicelli, a famous dish in Northeast China, is one of the four largest stews in Northeast China. Many practices are similar. You can also eat meat in large pieces according to your own preferences. The vermicelli absorbed the taste of meat-delicious and smooth, served with rice-delicious. Can't you have another bowl? To tell the truth, my favorite is fans. There are enough vermicelli in the gravy, which is full of fragrance and really super awesome!

Choose multi-layered pork belly. Stir-fry the meat first, then stew it, so that it will smell better. Cut the meat into pieces the size of mahjong tiles, simmer for 40 minutes, and then add the vermicelli when the meat is cooked. The amount of soup should be moderate. After all the ingredients are put in, it is best for the fire to collect juice within 5 minutes.

2. Eggplant stewed potatoes

Eggplant stewed potatoes, as a specialty in Northeast China, have brought the softness and fragrance of potatoes to the extreme. Northeasters like to drink more soup to cook rice. Eggplant, a vegetable, is also quite strange. All kinds of heavy flavors need to be mixed together to reflect its delicious taste. When I was a child, I ate eggplant in sauce, eggplant in garlic and eggplant in oil ... Now that I think about it, my favorite is probably eggplant stewed potatoes. I must stew them in broth. Stewed eggplant and potatoes are gone. Sprinkle a lot of coriander and chopped green onion before eating, mix well and pour it on the rice. It's good for dinner.

3. Stewed mushrooms with chicken

Almost all northeast Chinese restaurants in Changchun offer this dish, which is made of hazel mushrooms and free-range local chickens. Stir-fry chicken with cooking wine, salt, etc. Add appropriate amount of water, then add mushrooms and stew for 30 to 40 minutes on medium heat.

Especially during the Chinese New Year, eating chicken will be very prosperous! Stewed mushrooms with chicken is the most famous dish in Northeast China, which is specially used to entertain distinguished guests at home. The older generation will also use this dish to treat guests when they enter the door, so if you don't eat it, your father-in-law must have a problem with you.

4. Braised tofu with crucian carp

Crucian carp stewed tofu tastes delicious, with high nutrients, especially rich in calories, protein and vitamins, and the soup tastes delicious. Crucian carp stewed tofu has high nutritional value, but the method is simple. It is a dish for invigorating qi and spleen, regulating body and mind, and even preventing cardiovascular diseases.

5. Stewed ribs with Chinese sauerkraut

Home cooking made of sauerkraut, ribs and other ingredients through the process of stewing, stewed ribs dipped in garlic paste, the taste is meaningless. Stewed ribs with sauerkraut have the effects of nourishing yin and strengthening yang, nourishing essence and blood, stimulating appetite and promoting digestion. Winter is coming, make yourself a stewed pork ribs with sauerkraut. This sauerkraut sparerib tastes delicious and is very suitable for winter consumption.

6. stewed radish with beef

There is a saying in the northeast that "eat radish in winter and ginger in summer without a doctor's prescription." Stewed radish with beef is the most popular dish in winter in Northeast China. I feel very comfortable after eating it. Braised beef and radish are home-cooked dishes. The main ingredients are beef and radish. The main cooking process is stew, which takes a long time. Eating beef in winter can warm the stomach. Stewed radish with beef is a good tonic this season and a nutritious appetizer in winter.

7. Stewed frozen tofu with cabbage

Stewed frozen tofu with cabbage is a home-cooked dish. The main raw materials are Chinese cabbage and frozen tofu. Frozen tofu tastes better than ordinary tofu and can absorb excess fat.

8. Stewed white meat and blood sausage with sauerkraut

Braised pork belly with sauerkraut is fragrant enough, with fresh blood sausage, warm and refreshing!

9. stewed potatoes with pumpkin

Pumpkin is pumpkin, stewed with potatoes, and all noodles are sweet and old.

10. Dunk

This is a famous dish in northeast stew. I guess no one can tell what's in the stew. In short, all the dishes you can usually see can be found in it. The stew in the cauldron cools very slowly, and even if you eat it for a while, the food will still be hot.

(xtm)

As we all know, the northeast is particularly cold. In the cold winter, stew is our favorite food in Northeast China, so it contains a lot of soup, which can drive away the cold and warm our bodies quickly.

Let me talk about the top ten stews in Northeast China for your reference.

1, stewed pork vermicelli

This is a famous dish in the northeast of China. The vermicelli absorbs the taste of meat, and the meat becomes fat but not greasy. It's the simplest dish and tastes great.

2, eggplant stewed potatoes.

As a specialty of Northeast China, the softness of potatoes is brought into full play. Put more soup when cooking this dish, because the northeast people like to soak in rice.

3. Stewed mushrooms with chicken.

It's stewed with hazelnuts and their own stupid chickens.

4, squid stewed tofu.

This dish is delicious and nutritious. Especially for calories, protein has the richest vitamin content, and its soup is particularly fresh.

5. Stewed ribs with sauerkraut.

With sauerkraut and ribs as ingredients, the soup is clear, the vegetables are tender and fragrant, especially the soup is delicious!

6, beef stewed radish.

The longest sentence in our northeast is: eat radish in winter and ginger in summer, without a doctor's prescription. You should know that radish is very slippery and comfortable after eating.

7. Stewed tofu with cabbage.

It's a very common home-cooked dish, and it needs to be emphasized that frozen tofu must be used, because it is not fragile and delicious. It can also absorb excess fat in the body.

8. Stewed white meat and blood sausage with sauerkraut.

Braised pork belly with sauerkraut is fragrant enough, and with blood sausage, it's really hopeless, hopeless, which means nice and beautiful. This is our Northeast dialect.

9. Pumpkin stewed potatoes.

Gu Ming thinks that pumpkins are noodle melons, and they are all noodles. That's really delicious!

10, stew.

This dish is a hodgepodge, with everything, that is, the dishes you can usually see and the famous dishes in all stews.

Ha ha! Speaking of which, my mouth is watering! I'm just kidding you!

Winter stews are good for nourishing the stomach: there are more than ten kinds of stews, and new products are recommended 15 classic stews. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, sufficient heat, strong flavor, strong flavor and crispness, and the cooking method is better than frying, frying, roasting and steaming.

1. Hero stew in Northeast China-also known as "harvest dish", is an essential moral dish in cold winter.

2. Wash and drain the ribs for later use.

3. Cut the onion, peel and slice the ginger, and cut the parsley.

4. Take a deep pot, add a little oil, saute shallots, ginger slices, pepper, cinnamon and star anise, add the washed ribs, stir-fry until the ribs slightly change color, and clip out the ribs for later use.

5. Wrap the fried seasoning except ribs with gauze and tie it tightly to make a material package.

6. In the same oil pan, add soy sauce, eggplant, potatoes, beans, corn and carrots, stir-fry until the vegetables are evenly coated with soy sauce.

7. Add ribs and stuffing, pour in enough water, pour in soy sauce, bring to a boil over high heat, turn to low heat, cover the pot, stew for 40-60 minutes until the vegetables are sticky and soft, and season with salt.

8. Take the package out of the pot and add the coriander.

2. Northeast sauerkraut stewed beef frozen tofu-sauerkraut stewed meat soup, which is called sour and refreshing.

Ingredients: sauerkraut, frozen tofu, brisket, cinnamon leaves, star anise, ginger slices and dried red pepper.

1, cinnamon leaves, star anise, ginger slices and a dried red pepper, put them together in the seasoning bag.

2. Cut the meat into pieces, put a small amount of oil in the wok, stir-fry the meat, add pepper noodles and a small amount of soy sauce, and cease fire after discoloration. Boil a pot of boiling water at the same time.

3. Put the fried meat into the rice cooker, pour boiling water and seasoning packets, and start stewing the meat. Be careful not to put too much boiling water, because there is water in the frozen tofu.

4. After the meat is stewed, add sauerkraut and frozen tofu. This time, simmer.

5. Add salt at last.

3. Braised pork ribs with sticky paper

Ingredients: ribs, 300g flour, potatoes, beans, onion and ginger, water.

Exercise:

1. Add a proper amount of water to the flour, knead it into a smooth dough with moderate hardness, and tighten the container to wake it up for a while.

2. Deal with ribs and vegetables during waking up.

3. Put the ribs in cold water, put the ginger slices and cooking wine in water, and rinse off the floating foam with cold water after cooling.

Step 4 peel potatoes and cut hob blocks

5. Choose beans, wash them and cut them into sections.

6. Put the right amount of oil in the pot, heat it, add the onion and ginger and stir-fry for fragrance.

7. Stir-fry the ribs for a while

8. Add cooking wine and continue to stir fry with soy sauce for a few times.

9. Add a little more boiling water and bring to a boil. Add enough water at a time.

10. Put two star anises and add some sugar.

1 1. Turn to low heat, cover and simmer for 40-60 minutes as appropriate.

12. Then add potatoes and beans, turn them over a few times and add salt.

13. After the fire starts, turn to low heat, cover and stew 15-20 minutes.

14. At this time, I woke up enough and began to do the paper.

15. Divide the dough into dough of appropriate size.

16. Take one dose and roll it into an oval shape.

17. Cut a knife in the middle

18. Pull both ends into the middle seam several times. A piece of paper is enough.

19. Everything is ready.

20. Spread the paper on the ribs and vegetables one by one.

2 1. Cover and continue stewing 10 minutes, and steam the paper with vegetables.

22. After turning off the fire, simmer for a while, turn over before eating, and let the paper be evenly wrapped in the soup and blended with the dish.

4. Stewed pigeon with corn

Ingredients: pigeon 1 about 300g, corn kernels 100g, soup stock, refined salt, monosodium glutamate, Shaoxing wine and onion ginger.

1. Slaughter pigeons, clean them and blanch them. Put the broth into a casserole, add pigeon, onion, ginger and Shaoxing wine and stew 1.5 hours.

2. blanch the corn kernels, stew them in a casserole for another half an hour, and season them with refined salt and monosodium glutamate.

1. Pigeons should be of the current month.

2. The soup should be clear.

5. Tofu stew seasoning: 20g vegetable oil, 5g sesame oil, 3g salt, 5g onion and 2g ginger.

1. Soak the frozen tofu in warm water, wash it with clear water, squeeze it dry, cut it into small cubes, blanch it in a boiling water pot for a while, take it out and let it cool;

2. Soak the shrimps in warm water and wash them;

3. Wash and slice the winter bamboo shoots;

4. Chopped onion and ginger;

5. Wash the cabbage leaves and leave the cabbage heart;

6. Add oil to the wok and heat it to 80% heat. Put chopped green onion and ginger into a wok, and add frozen tofu, Chinese cabbage, bamboo shoots, shrimps, water and refined salt;

7. After boiling, skim the floating foam, simmer for 10 minute, and pour in sesame oil.

6. Stewed vermicelli with Chinese sauerkraut and pork in Northeast China

1, pork belly in cold water, add anise cinnamon leaves and a little salt to cook until chopsticks can be inserted, take out and cool and slice.

2. Cook the vermicelli and remove the following cold water for later use (I use sweet potato vermicelli).

3. Squeeze the sauerkraut dry for later use (all I bought are shredded, and I will cut it when it becomes a tree).

4. Add shallots and ginger into the pot and stir fry, and stir fry sauerkraut 1 min.

5, add bone soup, pour pork slices and vermicelli, add a little salt, chicken essence, boil over high fire, simmer over medium and small fire until the soup is thick!

7. Braised sauerkraut with pork belly and blood sausage

Seasoning: cooking wine, pepper, pepper powder, aniseed, onion, ginger, salt,

Dip: garlic paste, soy sauce and sesame oil.

1. The big bone stick and pork belly are soaked in bloodletting water and washed;

2. Soak the blood sausage in cold water;

3. Shred sauerkraut for later use;

4. Filter the water with a filter pot;

5. Blanch the big bone stick and pork belly in cold water, skim off the floating foam, take it out, cool it a little, and then rinse it clean;

6. The pressure cooker is filled with filtered water;

7. Put in the big bone stick and pork belly;

8. Add cooking wine, pepper, pepper powder, onion, ginger and aniseed. Do you want to cook without pressure? Turn to medium heat and cook for 10 minute;

9. Take out the pork belly and continue to cook for 20 minutes with a big bone stick under pressure;

10. Pour the bone soup into the stew pot and add the shredded sauerkraut;

1 1. Slice the pork belly and put it in;

12. Add the blood sausage cut into small pieces, stew for half an hour to 1 hour, and season with salt.

13. mince garlic, add soy sauce and dip it in sesame oil. It is essential to eat this dish. Used for dipping pickled cabbage, pork slices and blood sausage. The more you eat, the more fragrant it is! Have you ever heard of the saying "Eat meat instead of garlic, and the nutrition will be halved"? Therefore, meat must be accompanied by garlic!

8. North Korea stewed meat

1, pour oil in a hot pan, add aniseed and garlic until fragrant, add potatoes and eggplant, stir-fry until 70%, add cucumber, tomato and green pepper, stir-fry in korean chili sauce, add a little boiling water, and stew for about 10 minute;

2. After the potatoes are soft and rotten, mix some sugar and salt out of the pot.

1, when cooking this dish, I like to put a lot of garlic and stew garlic with skin in a pot. With the skin, garlic is not easy to rot in the pot, and it is very fragrant. It tastes waxy and especially delicious. I like it, too!

2. If the soup of this dish is left for a long time at the beginning, don't worry, and there is no need to collect it too dry before serving. The remaining soup can be used to mix noodles, and the taste is really meaningless.

9. Desmolly stewed live fish

1. Soak the vermicelli in water for later use. Fish are packed, scaled and eviscerated.

2. Put oil in a hot pan and fry the fish until golden on both sides. Pour vinegar and cooking wine to remove the fishy smell, then add onion, ginger, garlic slices, soy sauce, sugar, salt, pepper aniseed, pork belly, water and fish, first boil over high fire, then simmer over low fire.

3. Cut the tofu into pieces and stew it in the fish. When the fish is almost cooked, add vermicelli, stew thoroughly and take out the pot.

In this dish, vermicelli and tofu are the best, absorbing the fragrance of fish and meat.

10. casserole stew

1, wash the Chinese cabbage, cut the head into olive shape and cut it with a cross knife.

2. Heat the wok oil, put the cabbage into the lubricating oil until the leaves are bright green and the stems are slightly transparent, and then drain the oil. Saute mushrooms with the remaining oil.

3. Arrange the Chinese cabbages neatly, with the roots facing outwards and the tips facing the center of the pot. Then put the winter bamboo shoots, ham slices and mushrooms on the Chinese cabbages in turn, sprinkle with scallop juice, add refined salt and cooking wine, add chicken soup to boil, and simmer for 10 minute.

4. Finally, add monosodium glutamate and pour in sesame oil.

1 1. Use the cream stew version 1 to clean the lazy man in the refrigerator. Cut onion, carrot, cauliflower and eggplant into sections, peel potatoes and cut garlic into minced garlic. Cut the thick soup into small pieces.

2. Heat the pan, put two tablespoons of cream in hot oil until you see golden foam, then add minced garlic and stir-fry until soft.

3. After the vegetables are fried until soft, add the stock, and then add the thick soup pieces to melt. When it's all melted, put the milk in and cook it for about 5 minutes, and then you can go out! You can also add some pepper to taste before cooking.

12. Cream stew is not wasted and then turned into cream stew.

Ingredients: potato 1 serving, half an onion, half a box of corn shoots, appropriate amount of favorite mushrooms, 8 slices of bacon, 200cc of water, 600cc of milk (the taste can be adjusted by itself), overnight rice 1 serving, leftover creamy braised rice 1 serving, appropriate amount of pepper, salt and basil.

Exercise:

1 Add cream to the hot pot and stir-fry the onion.

Then add potatoes and fry until the surface is a little golden.

3 Add corn and mushrooms in turn, and finally add bacon and stir fry.

Prepare a pot, pour in water and milk, put in the fried ingredients, and add the right amount of salt.

Put it in Datong rice cooker, pour a glass of water from the pot, jump up and hug.

You can sprinkle some pepper and decorate it with basil (nine-story tower), because my basil is used up and I have to use onions, and it tastes just as good!

The next meal turned into a cream stew. Pour the overnight rice into the cream stew and stir it a little.

Put it into Datong rice cooker, pour half a glass of water and wait outside the cooker to jump.

13. Stewed frozen tofu with Chinese cabbage

1, Chinese cabbage, frozen tofu, pork, cut into pieces.

2. Cut the onion and ginger, heat the oil and stir-fry the aniseed.

3. Add onion and ginger, stir fry, add sliced meat and pepper powder, and continue to stir fry until the sliced meat changes color. At this time, you can add a small amount of soy sauce to color, or you can not add it.

4. Add the cabbage and stir-fry until the cabbage becomes soup.

14. Stewed milk

1. Onions don't need to be fried, but I fried them with butter.

2. Blanch broccoli with boiling water, first remove it and soak it in clear water to keep it green;

3, pumpkin, carrot slices directly into the pot, put some water to boil;

4. The shallots are also poured into the pot;

5. Add fresh milk and cheese to continue cooking;

6, chicken, I use two chicken legs to boneless, diced and added some starch to grab it;

7. Dice fresh mushrooms;

8. Pour the chicken, clams and mushrooms together and cook;

9. Finally, add miso and, if possible, parmesan cheese. When I eat, I sprinkle some cheese powder to make the milk taste stronger.

15. Stewed eggplant in Northeast China

1, tearing eggplant by hand is about the size of a thumb, and it's okay if it's bigger.

2. Stir-fry the oil and three layers of meat in a pot until it is 70% cooked, and then stir-fry the shredded ginger, minced garlic and pepper together.

3. Add a little salt and stir fry to make the pork salty.

4. Add eggplant, broth and oyster sauce, and cover the pot. In the process of cooking, open the lid and turn over the eggplant.

5, finally seasoning, not salty enough, you can add salt and oyster sauce to taste. Cook until the eggplant is soft and rotten.

I drool at the mention of stew in the northeast. The taste is unique, affordable and delicious. It tastes delicious. The top ten stews in Northeast China, stewed chicken with mushrooms, stewed goose in iron pot, stewed blood sausage with sauerkraut, stewed catfish with eggplant, stewed pork with vermicelli and stewed ribs with beans, are all delicious. I also like northeast stew very much.

No matter where you go now, you can see many northeast restaurants. Northeast stew tastes unique, delicious and affordable, very delicious. I often go to eat northeast stew with my friends. There are many kinds of stews in Northeast China, such as stewed beans with ribs, stewed vermicelli with pork, stewed blood sausage with sauerkraut, stewed eggplant with catfish and so on. , are very delicious. Let's share what are the top ten Northeast stew specialties.

1. What are the top ten specialty stews in Northeast China? Northeast stews are unique in taste, delicious and affordable. They are so delicious that they can't stop eating. Many people don't know what the top ten stews in Northeast China are. Every stew is a classic dish, such as Huimian Noodles with lard, mushrooms with diced chicken, beans with ribs, eggplant with catfish, wild goose in iron pot, blood sausage with sauerkraut, northeast stew and Demoli stew.

2. Stewed mushrooms with chicken 1. Prepare ingredients: native chicken, hazelnut mushroom, onion, ginger, garlic, dried pepper, soy sauce and salt.

2. Choose local chicken to cook this dish, which is delicious and tastes better. Clean the chicken viscera, wash it, chop it into small pieces, soak it in water for half an hour, wash it after soaking, drain it, put it in a basin, add a little salt and mix well for later use.

3. Soak the hazelnuts for almost two hours in advance. After soaking, wash it with water, then with starch, then with water, and finally with water. Don't pour out the last water.

4. Squeeze the hazel mushroom for later use, wash the onion, ginger and garlic, slice the ginger, cut the onion and garlic into sections, heat the oil in the pot, put the soybean oil in the pot, add a little onion, garlic and ginger, stir-fry until fragrant, and take out.

5. Add ginger slices and dried peppers and stir-fry until fragrant, add chicken, stir-fry over high fire, stir-fry until the chicken turns off, and add a little pepper noodles to stir-fry evenly.

6, add a little soy sauce, stir fry evenly, add the water soaked in hazelnuts, boil over high fire, stew for about 50 minutes, because the chicken is not easy to stew, and then put the hazelnuts into the stew for ten minutes.

7, open the fire to collect juice, pay attention to the middle flip to prevent sticking to the bottom of the pot, when the soup is sticky, you can take it out of the pot and put it in a bowl. The taste of mushrooms and chicken is really delicious.

Third, the ribs stewed with beans 1, prepare ingredients: ribs, beans, potatoes, onions, garlic, star anise, cooking wine, salt, alkaline noodles, sugar, soy sauce.

2. Wash beans, pick both ends, wash potatoes, peel and cut into large pieces, chop ribs into small pieces, wash them several times, blanch them in cold water, and add ginger slices and cooking wine to remove fishy smell.

3. Bring to a boil with high fire, skim off the floating foam, blanch for a few minutes, take out, put the ribs in a pressure cooker, add ginger slices, onion segments and star anise, add appropriate amount of boiling water, and press for five minutes after SAIC.

4. Heat hot oil from the pot, add a little soybean oil to the pot, add onion and ginger slices and stir fry, add beans and potatoes, stir fry until the beans completely change color, and then add pressed ribs and stir fry evenly.

5. Add a little soy sauce, continue to stir fry, stir fry until the ribs are colored, then add cooking wine, add the soup of pressed ribs, add a little alkaline noodles, add a little salt and sugar, stir fry evenly, cover and turn to medium heat 15 minutes. When the fire is over, the juice can be cooked, and the delicious glutinous rice is so soft.

Summary: Now everyone knows what the top ten stews in Northeast China are. The top ten stews in Northeast China are very delicious, rich in flavor, soft and waxy, and very delicious. The above two stews are also my favorites. Be sure to order two stews when you go to the Northeast Restaurant. They are very delicious, so I can try any one I like.

Top ten stews in Northeast China:

1, stewed beans with ribs

2. Stewed Chinese sauerkraut with ribs

3. Stewed sauerkraut with pork and blood sausage

4. Pork stewed vermicelli

5. Stewed mushrooms with chicken

6, eggplant stewed potatoes

7.stewed tofu with crucian carp

8. stewed radish with beef

9. Stewed frozen tofu with cabbage

10, Wogua stewed potatoes

Pig blood sausage

Fried pork intestines

Fried liver

As an authentic Northeastern, I eat a lot of Northeastern dishes. If you especially want to cook stew, I think it's some home-cooked stew, such as the following:

Harvest this harvest should be a dish that many people must order when they go to the restaurant. Some people call it stew, which is to stew potatoes, corn, pumpkin, ribs and beans together. It's really delicious.

There are many choices for lo mei lo mei, such as stewed beans with ribs, stewed goose, stewed fish with tofu, etc. A table is surrounded by a cauldron. The stew in this cauldron is very tasty, and with the pie beside the cauldron, a meal can be very supportive.

Strictly speaking, braised pork is not stew, but I think it is delicious. Sweet and sour sauce with crispy tenderloin is very popular among the elderly and children.

You can't pay attention to the image when eating this dish, because you must eat it directly in your hand. The stewed meat-free and rich sauce can't stop at all.

Stewed beans with ribs This is my first home-cooked meal. Stewed soft and rotten beans are eaten with ribs, and there is a clip of potatoes that can be broken. Two bowls of rice are not a problem.

Solanum tuberosum sauce has different names, but it is also a home-cooked dish in Northeast China. The ingredients are very simple, only eggplant and potatoes, but it is really delicious from snacks to chunks.

Pig-killing dishes are the time to kill pigs every New Year, so there will be stewed blood sausage with sauerkraut. Blood sausage sounds horrible, but it tastes particularly delicious! ! Coupled with appetizing sauerkraut, it is also a dish for its next meal.

Frozen tofu with sauerkraut is eaten as soon as it gets cold in the north. Frozen tofu will have many holes and absorb a lot of soup. Take a bite and the delicious soup will be in your mouth, which is especially delicious.

The third fresh home-cooked vegetarian dishNo. 1 is the same as ketchup. The preparation and ingredients are very simple, but once you eat it, you can't stop! !

Stewed mushrooms with chicken. Why do you put chicken stewed mushrooms here? Because I think it's better than pork stewed vermicelli. Grandma's chicken stewed mushrooms, and she picked all the mushrooms herself. Chicken is also raised at home, salty and appetizing.

What are your top ten stews in Northeast China? Let's share it!

1, stewed pork vermicelli

2. Stewed mushrooms with chicken

3. Stewed beans with ribs

4. Sichuan white meat (northeast sauerkraut and pork)

5. Braised tofu with crucian carp

6, beef stewed radish

7, kill pig dishes (sauerkraut, blood sausage, fat sausage, stewed pork belly)

8. Stewed frozen tofu with cabbage

9. stew

10, braised goose

Speaking of Chinese food, there are many cuisines in Northeast China. Today I want to share the stew of Northeast Normal University. They are all levers with northeast flavor. Don't say you are from the northeast if you haven't eaten it!

The first one is pork stewed vermicelli in the northeast. Let's talk about pork stewed vermicelli. God, it really smells like a thief! Eat once and fall in love with a meal. It is no problem to eat two big steamed buns.

The second kind is eggplant stewed potatoes, eggplant stewed potatoes, but we love to see them at the dinner table. Pictures, you can smell your hometown. I used to cook rice with this dish when I was a child. The guy pulled him in. I can't even hold three bowls of rice. I always stop when I'm full!

The third kind is stewed mushrooms with chicken. Chicken stewed mushrooms have a very big point, that is, you must use dried mushrooms! Because mushrooms can fully absorb the nutrition and taste of chicken soup after dry stewing, it tastes delicious!

The fourth kind is stewed tofu with crucian carp. Crucian carp stewed tofu is completely shielding the exquisite tofu of our northeast people. Fresh and tender fish tastes very delicious. Let's stew for an hour and sprinkle a handful of coriander in when we are out of the pot. Oh, my God, that soup is so bright!

The fifth is stewed pork ribs with sauerkraut. Speaking of stewed pork ribs with sauerkraut, it is definitely the main course in Northeast China. It is warm in one word. Cui Hua sauerkraut! Sit down on the kang and eat a big bowl of stewed pork ribs with sauerkraut. Don't mention how beautiful it is!

The sixth kind is stewed radish with beef. As the saying goes, eating radish in winter and ginger in summer does not require a doctor to prescribe. Stewed radish with beef is a very healthy dish! Especially suitable for winter, it really warms the heart and stomach!

The seventh is stewed frozen tofu with cabbage. Let's talk about this stewed cabbage. The moment the frozen tofu reached the edge of my heart, there were only four words in my mind, and I was satisfied! If you don't eat twice a month, you will find this life tasteless!

The eighth is pork belly stewed with sauerkraut, which is very fragrant, with the blood sausage in Xinxiang, warm and refreshing. In addition, this dish also has a name called killing pigs, winter. Have a big pot to eat. That's a compliment!

The ninth is pumpkin stewed potatoes. Pumpkins and potatoes both have the taste of noodles, just like the soft and happy feeling of their hometown in Northeast China. In our country, we can stew not only potatoes, but also beans. Only you can't think of it, and you can't do it without you!

The tenth is the stewed shoulder handle in the popular dishes in Northeast China. Speaking of this stew, don't ask, don't say what you want to eat, just put any potatoes, corn, eggplant, pork belly, whatever you can think of, and don't forget to enlarge the bones!

To say the top ten stews in Northeast China, each can make a different taste, and the taste is different. That's the smell of home!

Pork stewed vermicelli, ribs stewed potatoes, sauerkraut stewed pork vermicelli, chicken stewed mushrooms, bean stewed pumpkin ribs, pork belly stewed cabbage vermicelli, chicken stewed potatoes, stewed geese, stewed miscellaneous fish, and stewed crucian carp.

Top ten stews in Northeast China:

1: Pork stewed vermicelli

2. Stewed mushrooms with chicken

3: Eggplant stewed potatoes

4. Braised tofu with crucian carp

5: Stewed ribs with sauerkraut

6: Beef stewed radish

7. Stewed frozen tofu with cabbage

8: Stewed white meat and blood sausage with sauerkraut

9: Pumpkin stewed potatoes

10: northeast stew