Stews have factions! Food lovers, please return to your group voluntarily

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Stews have factions! Food lovers, please join us! ~2014-11-19 bab3 Source: Article viewed 2411 times, shared 324 times; Save to my library. Share on WeChat: ※Intro to this issue※ The arrival of Start of Winter marks the official beginning of winter. No matter how strict your weight loss plans might have been, they are likely to fail at this time. As for me, I’ve been constantly trying to lose weight without success; in this season when it’s easy to disguise one’s appearance, I’d rather not wear thermal pants than go hungry. Just imagine – with the cold wind blowing outside, how can one bear the feeling of an empty stomach? As someone who cares deeply about others’ well-being, and as a food lover who experienced temperatures as low as -38°C in the Northeast during her university days, I would say that in cold weather, nothing can truly soothe my stomach except for a pot of steaming, hearty stew! So, if you ask me how I get through winter, it’s with stews to keep me going! So the question is, which one would you choose? The bold and meaty stews are actually a dish from the Northeast region. As the leading representatives, the so-called \"Eight Great Stews of the Northeast\" hold a status among stews that no other dishes can match. Moreover, as those at the top of this hierarchy, we’ve climbed for thousands of years not to eat a vegetarian diet; therefore, the editor has thoughtfully prepared several dishes with large pieces of meat for those who are meat lovers to choose from. Those who haven’t built up enough muscle mass for various reasons should hurry up and join us. Pork Stewed with Vermicelli: 400 grams of pork, 150 grams of dried vermicelli, 1 green onion stalk, 2 star anise pods, 8 grams of rock sugar, 3 slices of ginger, 2 tablespoons of soy sauce, 1/2 teaspoon of salt, 1 teaspoon of dark soy sauce, 1 teaspoon of huadiao wine, 1 teaspoon of vegetable oil. 1. Bring water to a boil in a pot, add the cut pork pieces and blanch until the water boils again; then remove them, wash them, and drain the water. 2. Add 1 teaspoon of oil to the pot, put in the pork pieces, and stir-fry over low heat until they turn slightly yellow and the fat comes out. 3. Remove the pork pieces and add the rock sugar; stir-fry over low heat until it turns caramel-colored. 4. Add the pork pieces back and stir-fry until they are evenly colored. Then add the green onion segments, star anise, ginger slices, and huadiao wine, and stir-fry to release their aromas. 5. Add 1200 ml of water along with all the seasonings. Bring to a boil over high heat, then reduce the heat and simmer for about 60 minutes. 6. Remove the green onion segments and ginger slices halfway through cooking. 7. Soak the vermicelli in warm water in advance until it becomes soft. 8. When the water in the pot has reduced to 1/3 of its original volume, add the soaked vermicelli. 9. Cook with the lid off over medium-low heat. The vermicelli takes a little longer to cook. 10. Once the vermicelli is soft, add a little salt to season it.

Traditional Stew: 300 grams of pork belly, 200 grams of sweet potato flour, 8 leaves of Chinese cabbage, 10 meatballs, 20 mushrooms, 2 potatoes, 2 tomatoes, 3 stems of cilantro, 1 star anise pod, 15 grams of salt, 5 pieces of rock sugar, 10 grams of dark soy sauce, 5 grams of vinegar, 2 grams of sesame oil, an appropriate amount of peanut oil, and an appropriate amount of water. 1. Cut the pork belly into cubes, blanch them, drain the water, then add 1 tablespoon of salt and dark soy sauce and marinate for 15 minutes. 2. Soak the mushrooms in advance, rinse them thoroughly, then squeeze out the water and cut them in half. 3. Soak the Chinese cabbage in saltwater for 15 minutes, then drain the water and tear it into small pieces. 4. Cut the potatoes into cubes, soak the sweet potato flour until it becomes soft. Cut the tomatoes into cubes, and chop the cilantro into small pieces. Mix them together with an appropriate amount of vinegar and a little sesame oil. 5. Add an appropriate amount of peanut oil to a wok, add the spices and rock sugar, and stir-fry to create a caramel color. 6. When brown bubbles appear in the wok, add the marinated pork belly and stir-fry over medium heat until the pieces are colored. 7. Add the potatoes and mushrooms and stir-fry for 2 minutes. 8. Add the Chinese cabbage, adjust the salt amount, and stir-fry until it becomes soft. Add the tomatoes and mix well. 9. Add an appropriate amount of water and vermicelli. Cook until the vermicelli is soft and there are no hard bits left. Add the meatballs and continue to simmer over low heat until they are fully cooked. 10. Before serving, add the prepared cilantro and it’s ready to eat.

Spare Ribs Stewed with Pickled Cabbage: 2 pork ribs, half a head of Northeastern pickled cabbage, 1 bunch of dried vermicelli, an appropriate amount of water, 1 star anise pod, 1 piece of cinnamon, 1 green onion stalk, 1 piece of ginger, a little salt, an appropriate amount of vegetable oil. 1. Cut the ribs into small pieces and wash them thoroughly. 2. Put the ribs in a pot, add enough water to cover them by 5 cm. Bring to a boil, then skim off the foam on the surface. 3. Add the green onion segments, crushed ginger, star anise, and cinnamon. Cover the pot and simmer for half an hour. 4. Squeeze the pickled cabbage to remove the liquid; don’t discard the liquid. Cut the cabbage into thin strips and squeeze out the excess water. Set aside. 5. Soak the vermicelli in cold water in advance. 6. Add a little more vegetable oil to a wok than usual, heat it up, and add the pickled cabbage strips. Stir-fry for a while. 7. Add the pickled cabbage to the pot with the ribs, add the reserved liquid, add salt, bring to a boil, then reduce the heat and simmer for 20 minutes. 8. Add the vermicelli and simmer for another 5 minutes. Once the vermicelli is cooked, turn off the heat and serve.

Chickens Stewed with Mushrooms: 800 grams of chicken, 100 grams of dried hazel mushrooms, 1 section of green onion stalk, 3 dried chili peppers, 1 star anise pod, 1/2 teaspoon of Sichuan pepper powder, 4 cloves of garlic, 3 slices of ginger, 2 tablespoons of soy sauce, 1/2 teaspoon of salt, 2 tablespoons of vegetable oil. 1. Wash the dried hazel mushrooms and soak them in warm water for 20 to 40 minutes. Then squeeze out the water and cut off the tough roots. 2. Let the water used for soaking the mushrooms settle until it becomes clear. 3. Wash the chicken thoroughly, drain the water, and cut it into pieces. Add cold water to the pot, then put the chopped free-range chicken into it. 4. Bring to a boil over high heat, then continue cooking for 3 minutes; skim off the foam that forms on the surface, and remove the chicken pieces to drain before using them. 5. Heat oil in the pot, then add green onions, garlic, ginger, star anise, and dried chili peppers, and stir-fry until fragrant. 6. Add the chicken pieces and stir-fry until their surfaces are slightly browned. 7. Add soy sauce and Sichuan pepper powder, and stir well. 8. Place the hazel mushrooms on top of the chicken pieces, then pour in the water in which the mushrooms were soaked; season with salt. 9. Cook for 30 to 40 minutes until the chicken pieces are tender. The basic principles of Marxist thought tell us that everything contains internal contradictions; therefore, even bold and meat-loving women have a desire for a more refined, sophisticated attitude. In fact, when it comes to the \"petite bourgeois\" style in stews, it isn’t a fixed framework nor does it refer to a specific type of cuisine; rather, it represents the reflection of a person’s lifestyle, distinct personality, and personal taste in their dishes. Stewed Bamboo Shoots with Salted Pork: 500 grams of bamboo shoots, 150 grams of salted pork, 250 grams of pork belly, 200 grams of tofu skin, 4 slices of ginger, 2 scallions, 1 liter of broth, 3 tablespoons of yellow rice wine. 1. Peel the bamboo shoots and blanch them before use. 2. Cut the pork belly into large pieces and put them in cold water; bring to a boil. 3. After blanching to remove blood foam, take out the pork belly. 4. Prepare the broth in advance; it can be made using chicken bones or pig bones. 5. Cut the salted pork into thick slices as well, and add both the salted pork and the blanched pork belly pieces to the broth. 6. Cut the bamboo shoots into large pieces and add them to the soup, along with the ginger slices. 7. Add yellow rice wine and ginger slices, then simmer over medium-low heat for half an hour. 8. Tofu skin is more durable when tied together; add it to the soup and simmer on low heat for 1 hour. 9. Add scallions, taste the soup; if it’s too bland, add some salt before serving.

Stewed Cabbage with Pork Belly: 250 grams of pork belly, 300 grams of cabbage, 20 pieces of tofu pudding, 1/2 teaspoon of salt, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1/4 teaspoon of chicken flavoring, 1/2 tablespoon of chili sauce, 5 cloves of garlic, 2 tablespoons of peanut oil. 1. Cook the pork belly in cold water until it’s done. 2. Take it out and cut it into thin slices; peel the garlic and cut it into small pieces. Cut the cabbage into small sections, separating the leaves from the stem. 3. Heat a wok, add oil, and put the meat slices in; fry over low heat until the fat comes out and the meat turns golden brown. 4. Add the cabbage stems, along with salt, oyster sauce, and soy sauce. 5. Add chicken flavoring and Lao Gan Ma, then fry until the stems become soft. Add the cabbage leaves afterward. 6. Stir-fry for a few moments, then add enough water to cover all the ingredients. 7. Add the tofu pudding, bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Transfer to a preheated pot.

Stewed Chicken with Vegetables: 1 chicken, 170 grams of potatoes, 190 grams of lotus root, 200 grams of cauliflower, 10 mushrooms, 20 grams of scallops, 25 grams of dried shrimps, 1 chili pepper, 2 scallions, 15 grams of ginger, 3 cloves of garlic, 20 grams of rock sugar, 58 grams of soy sauce, appropriate amount of black pepper, 300 grams of water, 1/2 teaspoon of salt, 100 milliliters of vegetable oil. 1. Soak the mushrooms, dried shrimps, and scallops in advance; wash them thoroughly. Tear the mushrooms apart, cut the dried shrimps into small pieces. Wash the chicken and cut it into pieces. Cut the cauliflower into small florets, slice the lotus root, dice the potatoes. Peel the garlic, slice the ginger, remove seeds from the chili pepper and slice it, cut the scallions into sections. 2. Fry the lotus root and potatoes in oil until they turn golden brown, then set aside. 3. Fry the cauliflower in oil until it turns golden brown, then set aside. 4. Add the chicken pieces to the wok and stir-fry until they turn golden brown; remove them from the wok. Use the oil from the wok to sauté the dried shrimps and mushroom strips. 5. Add the scallion whites, ginger slices, garlic, and mushrooms; sauté until fragrant. Add the chicken pieces back and stir-fry together. 6. Add cooking wine, soy sauce, and rock sugar, stirring well. 7. Add water and bring to a boil. Transfer to an iron pot, continue to boil, then reduce the heat. Simmer the chicken in the iron pot for 25 minutes. 8. Add the previously fried lotus root, potatoes, and cauliflower; stir well and simmer for another 5 minutes.

Bacon and Mushroom Stew: 1 king oyster mushroom, 5 fresh mushrooms, 5 button mushrooms, a small bunch of enoki mushrooms, 3 strips of bacon, 3 cloves of garlic, 1 spoon of oyster sauce, 3 grams of salt, 2 grams of sugar, 2 tablespoons of vegetable oil, half a bowl of water, 1 scallion. 1. Prepare all the ingredients. 2. Remove the roots from all the mushrooms, wash them, and cut them into thin slices. Tear the enoki mushrooms apart, cut the bacon into sections. 3. Add an appropriate amount of vegetable oil to the pot, fry the bacon slices until slightly browned to extract the fat, then set aside. 4. In the same pot, sauté the chopped garlic until fragrant. Add the king oyster mushroom slices and fry until both sides are golden brown. 5. Transfer the king oyster mushrooms to an iron pot, add half a bowl of water, and bring to a boil over high heat. 6. Add the mushroom slices, button mushrooms, and enoki mushrooms one by one. Cover the pot and simmer for 1 minute. 7. Finally, add the bacon and 1 spoon of oyster sauce for seasoning. Cover the pot and simmer for another 1 minute. 8. Before serving, add a little sugar to enhance the flavor, along with a little salt. You can also garnish with cilantro or scallion segments. Creamy Stew: 430 grams of chicken thighs, 140 grams of potatoes, 90 grams of mushrooms, 50 grams of onions, 50 grams of carrots, 30 grams of cooked peas, 5 grams of broccoli, 700 grams of broth, 1/8 teaspoon of black pepper, 1 tablespoon of egg white, 25 grams of flour, 2 drops of soybean oil, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of light cream, appropriate amount of butter. 1. Wash the chicken thighs, remove the bones, excess fat, and thick skin, leaving a little thin skin, then cut them into large pieces. 2. Add an appropriate amount of salt, black pepper, and egg white; mix well and marinate for 20 minutes. 3. Put an appropriate amount of water in a pot, bring it to a boil, add the peas and salt, then drop in 2 drops of soybean oil; cook until the peas are ready. Before removing the peas, add broccoli and cook for about 10 seconds; then remove it along with the peas and rinse in cold water before setting aside. 4. Wash the potatoes, mushrooms, onion, and carrots separately and cut them into pieces. 5. Sprinkle 5 grams of flour over the chicken thighs and mix gently to ensure an even coating of flour. 6. Heat a pan over low heat, add butter, and once it melts, add 20 grams of flour. Use a hand mixer to stir the butter and flour together until a paste-like mixture is formed; then transfer this mixture to a container and set aside to cool. 7. Add olive oil to the pan, heat it slightly, then add the chicken thighs and fry them over low heat until both sides are golden brown. 8. Add rice wine, along with the potatoes, mushrooms, onion, and carrots; stir everything evenly with a wooden spoon, then pour in chicken broth. After bringing to a boil, slowly pour in the batter and stir gently with an egg beater. 9. Add an appropriate amount of salt, flour, and light cream, then stir well. 10. Cook over low heat for about 30 minutes, then transfer to a plate. Add peas and broccoli, and drizzle on some light cream in circular motions.

Korean Kimchi Seafood Stew: 200 grams of kimchi, 200 grams of Arctic shrimp, 200 grams of mussels, 1 block of fermented tofu, 100 grams of enoki mushrooms, 1 teaspoon of salt, 1 small piece of ginger, 1 stem of green onions, 1 section of scallions, 2 tablespoons of vegetable oil, and an appropriate amount of water. 1. Heat oil in a pan and sauté the ginger and scallions until fragrant. 2. Add the kimchi and stir-fry over high heat until it releases its aroma, then add water and bring to a boil. 3. After boiling, add the pre-cooked enoki mushrooms; once again bring to a boil, then add the fermented tofu, mussels, Arctic shrimp, and salt, and continue cooking. 4. Once boiling, reduce the heat. When the mussels open, sprinkle in green onions and turn off the heat.

Black Beer Beef Stew: 300 grams of beef, 300 grams of beef tendon, 1 carrot, 2/3 of an onion, 1 piece of ginger, 5 cloves of garlic, 5 dried chili peppers, 1 teaspoon of rice wine, 1/2 teaspoon of soy sauce, 1 teaspoon of ketchup, 2 tablespoons of vegetable oil, 2 teaspoons of sugar, 1 bottle of black beer. 1. Cut the beef, carrot, and onion into large pieces; slice the ginger and garlic. 2. Bring enough water to a boil in a pot, then add the washed beef tendon and blanch it. 3. After blanching, remove the foam from the surface of the beef tendon and cut it into large pieces. 4. Place the beef tendon in a pressure cooker, add rice wine, soy sauce, and dried chili peppers, and cook under pressure for 15 minutes. 5. In another pan, add an appropriate amount of oil and sauté the ginger and garlic until fragrant. 6. Once fragrant, add the beef and stir-fry. 7. After the beef changes color, add the prepared beef tendon. 8. Add the carrot, along with soy sauce, sugar, and ketchup. 9. Finally, pour in the beer, bring to a boil over high heat, then reduce the heat and simmer for 20 minutes. Add the onion and continue simmering until the sauce thickens.

Red Curry Chicken Stew: ½ chicken, 1 tomato, 1 potato, 1 carrot, 1 onion, an appropriate amount of cooking oil, 45 grams of curry powder, 400 milliliters of coconut milk, an appropriate amount of chili oil, and an appropriate amount of rice wine. 1. Prepare all the ingredients; clean the chicken. 2. Cut the tomato into large pieces, peel the potato and carrot and cut them into chunks, and peel the onion and cut it into thick strips. 3. Cut the chicken into pieces. Dissolve 50 grams of curry powder in 400 milliliters of hot water. 4. Heat oil in a pan; once hot, add the potato and carrot chunks and stir-fry over low heat for about 5 minutes. 5. Then add the onion and stir-fry for a while; set aside all the cooked vegetables. 6. In the same pan, use the remaining oil to heat the red curry paste until it releases red oil. 7. Add the chicken pieces and continue stirring-fry over low heat until they are completely coated with the red curry paste. 8. Add 1 tablespoon of rice wine and stir well. 9. Pour in the coconut milk from step 3. At this point, the water level should be at the same height as the chicken. Increase the heat to medium and bring to a boil. 10. Add the vegetables and tomato chunks that were cooked in Step 5; once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes