The winter food in Tohoku is basically divided into two categories.
Frozen goods that are purely cold.
and steaming Northeast cuisine.
Recently, a cold wave has hit.
The coldest hour began in the north.
Today we are going to warm (nǎo) and (hū) on the hour.
Take stock of the palace-level stews on the table of Northeast people.
Pork stewed vermicelli].
Pork stewed vermicelli is one of the representatives of Northeast cuisine, and it is the most famous stew, which can be said to be the representative of stew. The distinctive Northeast cuisine is deeply loved by people in the north and south. Large pieces of pork are served with high-quality vermicelli and Chinese cabbage, which are stewed in a large pot and fully absorb the rich flavor of the broth.
Pork sauerkraut stewed blood sausage].
This dish has an unshakable position in the Northeast, and in the earliest days, every household in the countryside raised pigs, and this dish was a must-have when the pigs were killed at the end of the year. Boil the milky white broth with pork belly and big bone sticks, stew it with home-made pickled sauerkraut until soft and delicious, and then throw the cut blood sausage into it before leaving the pot and simmer for a while, the air is filled with the aroma of meat and the unique taste of sauerkraut, which can't help but make people salivate!
Stewed goose in an iron pot].
As the saying goes, "the snow eats the goose", the snow stewed goose may be a mystery for the ages, there is a famous dish in the local countryside of Shenyang, it is called the iron pot stewed goose, accompanied by the heavy snow, the iron pot makes a "goo-goo" sound, the most popular dish in the local restaurant these days is the iron pot stewed goose. The stewed goose in an iron pot tastes particularly fragrant with rice, the stewed goose is bright in color, the soup is rich, and the potatoes that absorb the soup are more delicate. The chef from Benxi said that only local rural ingredients can be cooked to bring out the original taste, and with a kind of childhood memory, it restores a real local restaurant.
Sauerkraut stewed pork ribs].
Sauerkraut stewed pork ribs, stewed with pork bones and sauerkraut, can also be stewed with frozen tofu or vermicelli, bones can be selected pig big bone sticks, pork ribs, backbones can be, the flavor is different, the sauerkraut absorbs the fragrance of the bone broth, sour and appetizing and rice, the pork bones are fragrant but not greasy, full of fragrance.
Stewed pork ribs with kidney beans].
Kidney bean stewed pork ribs are loved by the people of Northeast China. In particular, you choose fried beans from the Northeast and pork ribs with a bit of fat to make the dish even more delicious. In the Northeast, stewed beans with pork ribs are also a home-cooked dish that almost every family makes. However, each family's recipe and taste are different, which is also the charm of Tohoku cuisine. Whether in the city or in the countryside, stewed beans with pork ribs is a very popular dish that is often found at family dinners and gatherings with friends.
Northeast Stew] Stew is one of the more common home-cooked stews in Northeast China, and it is also a palace-level food in Northeast stew. Put the beans, pork, potatoes, tomatoes, and eggplant into the pot in turn, stir-fry first and then stew. This stew cools slowly, and even if you eat it a little longer, the dish is still hot.
Chicken stewed with mushrooms].
It is made with a small chicken raised in the countryside, wild dried hazelnut mushrooms, and potato vermicelli. Wild hazelnut mushroom is one of the mountain treasures endemic to Northeast China. It is one of the few wild mushrooms that has been recognized by people so far, but it is still impossible to cultivate artificially. Hazelnut mushrooms themselves have a natural aroma. This dish is a must-have dish in the Northeast in the past to entertain the new aunt to the door, as the saying goes: the new aunt comes to the door, and the chicken scares the soul. That's what I'm talking about.
Cabbage stewed frozen tofu].
Made by Chinese cabbage, tofu, vermicelli and pork belly stewed together, the cabbage and tofu are made together, delicious and healthy, and are most popular in winter.
Stewed tofu with snow mushrooms].
Stewed tofu with snow mushroom is a half-soup and half vegetable, made with pickled snow mushroom, pork belly and tofu stewed together, and the taste is fragrant and delicious, especially with rice. Sherry mushroom is a variant of leafy mustard in mustard vegetables. In autumn and winter, the leaves turn from green to purple-red, hence the name "snow red", and it is generally used for pickles. Stews are the Xi of the past, or because of the limited conditions in the past, now it is different, as a northeastern puppet to eat some nostalgic style stew, adjust the taste, but now most of the time, the table at home is still mostly stir-fried vegetables.
From today, most of the north will start the cold time of this winter that lasts for about a week, and the south will also suffer from a cliff-like cooling in just one or two days
*: CCTV News Weibo, Baijiahao, Xinhuanet).