What are the stews in Northeast China?

Northeast cuisine is dominated by Manchu cuisine and Shandong cuisine, which combines Mongolian, Korean and Hui flavors. All kinds of stews were invented by Manchu people. In the early years, Manchu lived by fishing and hunting, lived in the wild and migrated indefinitely. There is only one kind of cooker, so they naturally want to stew. According to the records of the Qing court, stewing with ordinary materials was the main diet of the Qing emperor.

What are the top five stews in Northeast China? What kind of food do you think is delicious? How can southerners read it?

1, stewed pork vermicelli

Pork stewed vermicelli is one of the representatives of northeast cuisine, and it is a unique northeast flavor dish, which is deeply loved by people in the north and south. Pork stewed vermicelli is the first stew in the "four great stews in Northeast China". Due to the vast territory and large population in Northeast China, although there are regional differences, various households have derived various practices and names according to their different tastes and different ingredients.

Northeast China has a vast territory and a large population. As the saying goes, radish and cabbage have their own love. Pork stewed vermicelli is a dish with different tastes, and countless different ingredients are derived. While retaining the advantages of pork stewed vermicelli dishes, some dishes with richer taste levels have also been derived.

2, eggplant stewed potatoes

Eggplant stewed potatoes, as a specialty in Northeast China, have brought the softness and fragrance of potatoes to the extreme. Potatoes contain a lot of starch, protein, B vitamins and vitamin C, which can promote the digestive function of the spleen and stomach.

Potatoes contain a lot of dietary fiber, which can relieve constipation, help the body excrete metabolic toxins in time, prevent constipation and prevent intestinal diseases.

3. Stewed mushrooms with chicken

Stewed mushroom with chicken is a northeast stew. It's stewed with hazelnuts and their own stupid chickens. Hazelnut mushrooms can set off the fresh flavor of chicken, and the vermicelli is smooth and firm. Stewed chicken with mushrooms has tender meat and high nutritional value. Stewed mushrooms with chicken are said to have been brought to the northeast by Shandong people who ventured to the northeast. The specific origin is unknown.

4. Stewed ribs with Chinese sauerkraut

Stewed ribs with sauerkraut is a northeast dish made of ribs and sauerkraut, which combines the sour beauty of sauerkraut and relieves the greasy meat. The soup is fresh, salty and delicious.

Sauerkraut tastes salty and sour, crisp and tender, bright in color, fragrant and delicious, appetizing and refreshing, which can not only stimulate appetite, help digestion, but also promote the absorption of iron by human body. Sauerkraut is the result of lactic acid bacteria decomposing sugar in Chinese cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by human body. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose.

5. Northeast stewed meat

Ma Shao in the pot, also called "Ma Shao in the pot", is an out-and-out northeast dialect. Seeing it reminds me of the stew in the northeast.

Northeast stew, also known as bumper harvest, is a traditional dish in Northeast China. Vegetables such as beans, potatoes, eggplant, green peppers, tomatoes and fungus, which are called "hodgepodge", are stewed with meat until cooked.

Northeast stew is simple and easy to cook, with good meat quality, rich nutrition and delicious taste. It is a common home-cooked dish in Northeast China. Seasonings are only salt, spiced powder, pepper and chicken essence, but they can be changed into endless delicacies.