What foods can be used for curing?

Foods that can be eaten in pot-stewed vegetables are: eggs, quail eggs, lotus roots, tofu, chiba tofu, peanuts, kelp, bamboo shoots, yuba, edamame, green beans, laver and potatoes; There are all kinds of meat, pigskin, pork, duck neck, duck gizzard and duck bone. ...

Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Pot-stewed vegetables are divided into 9 series, namely, red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series and cold salad series. It can be eaten after pickling, drying, stewing or marinating, knife processing and simple packaging. Its characteristics are dry fragrance, crisp, smooth, non-soup, non-greasy, bright color, convenient to eat and carry, and deeply loved by people.

Pot-stewed vegetables are divided into South Pot-stewed vegetables and North Pot-stewed vegetables by region, which is the so-called South Pot-stewed north sauce. When it comes to southern marinade, the north is actually more sauce. The brine in the south is carefully made. First, prepare the broth with its own gravy and code the meat. Every step must be carefully cooked and added. A little different, the final taste is very different. In the north, the sauce prepared in advance is mainly cooked in a large pot, and then the meat you want to marinate is put on it. Most of them taste the same, and they are not as different as southern gravy.