Tohoku Ranstew is a representative traditional home-cooked dish in Tohoku region, famous for its rich ingredients and mellow taste. This dish is characterized by "simmering", where multiple ingredients are mixed together and stewed to create a unique flavor and nutritionally balanced dish.
The word "ran" in the name of Tohoku Ranstew does not mean chaos, but emphasizes the inclusiveness and casualness of the dish, with ingredients added or replaced according to the season and personal taste. This cooking method preserves the unique taste of each ingredient, while allowing their flavors to penetrate each other to form a mellow and harmonious flavor.
Because of its simplicity, rich nutrition and delicious taste, Northeast Ranchi Stew is deeply loved by the people of Northeast China and is also one of the ideal dishes to keep out the cold in winter. In addition, it also reflects the bold, down-to-earth character traits and love of food of Northeast people. In some important festivals or family gatherings, Northeast stew often appears as the main course, symbolizing a good harvest and reunion.
Northeast Stew] Ingredient selection:
The main ingredients of Tohoku Rancho include a variety of vegetables and meats. Vegetables usually include beans, potatoes, eggplants, green peppers, tomatoes, fungus, etc., which are common seasonal vegetables in the Tohoku region. Meat is usually made of pork belly, pork ribs or pig's trotters, and sometimes local specialties such as roe deer.
Method: 1] Clean the meat and cut it into pieces of appropriate sizeWash the vegetables and cut them into cubes or tear them to a size suitable for simmering as needed.
2] Heat oil in a pan first, add green onions, ginger, garlic and other seasonings and stir-fry until fragrant, then add meat and fry until slightly yellow on both sides. Then add an appropriate amount of light soy sauce, dark soy sauce, cooking wine and other condiments, add enough water after boiling evenly, add star anise, cinnamon and other spices, and simmer for a period of time to make the meat fully cooked and flavorful.
3] When the meat is stewed until it is seven or eight ripe, add the prepared vegetables such as potatoes, beans, eggplant, etc. in turn. The order in which vegetables are added takes into account their cooking time and taste, with hard-to-ripen vegetables being put first and easy-to-ripen vegetables second.
4] After all the ingredients are simmered until they are cooked, adjust the salt, sugar and other condiments according to the taste, and then turn to high heat to reduce the juice to make the soup thick and mellow.
Features & Nutritional Value:
The Northeast Stew is characterized by its "chaotic" and orderly cooking method, in which various ingredients are integrated with each other during the stewing process, which not only maintains their respective flavors, but also forms a harmonious overall taste. This nutritious dish contains a variety of nutrients such as protein, carbohydrates, vitamins and minerals, making it a warm and delicious dish, especially during the cold winter months.