Stewing is one of the favorite cooking techniques of Northeast people. The wind and cold winter in the Northeast are long, and a bowl of steaming stew can warm people's hearts the most. Due to the climate, the Tohoku region has a lot of experience in cooking food, especially in winter. Today, I would like to introduce you to the four most famous stews in the Northeast. Whether it's chicken stewed with mushrooms or pork vermicelli, each dish is a super meal. If you have the opportunity to travel or live in Tohoku, you must not miss it.
1. Chicken stewed with mushrooms
When it comes to the most classic Northeast dishes, chicken stewed mushrooms are definitely on the list. Tender chicken and sweet mushrooms are used as the main ingredients, and with ingredients, green onions, ginger and other accessories, you can eat a delicious stew in an hour.
Chicken mushroom stew isn't complicated to make, but it takes a few tricks to taste the most authentic flavor. First of all, the chicken should be fresh, preferably the yellow-haired chicken slaughtered on the day, the meat is fresh and tender, and then, the mushroom is matsutake mushroom, which has a strong aroma, and if you can't buy matsutake mushrooms, you can also replace it with other wild mushrooms. When cooking, it is necessary to control the heat and not stew too long or too short, so that the chicken and mushrooms can be the most tender and the soup base is fragrant.
Such a pot of golden chicken and mushroom stew is served on the table, and the aroma is overflowing and appetizing. The meat of the chicken is delicate, the aroma of mushrooms fills the mouth, and the sweet soup is delicious. A bowl of belly, the warmth goes straight to the heart, making people want to have another bowl.
2. Pork stewed vermicelli
Compared with the lightness of chicken stew with mushrooms, the flavor of pork stewed vermicelli is thicker. This dish uses pork hind leg meat as the main ingredient, with strong vermicelli, adding an appropriate amount of salt, monosodium glutamate, chili pepper and other condiments to taste, and after an hour, this classic Northeast dish is out of the pot.
The most important thing in this dish is the time to stew the pork, the pork leg is stewed until the meat is soft and the bones can suck out the soup, and the collagen and muscle protein in the meat are more easily dissolved, and the soup is rich and the taste is the most delicious. Paired with crystal clear vermicelli, it is simply a delicacy in the world.
When you bite into it, the pork leg meat is soft and glutinous, and the vermicelli is full of strength, which is the biggest charm of this dish. Of course, don't overeat the noodles, and save your stomach to enjoy this fragrant soup slowly.
3. Stewed eggplant with catfish
Then there's a little-known but extremely delicious stew – eggplant stew with catfish. This dish is made with wild catfish from the Songhua River, long eggplant from the Tohoku region, and stewed in a unique Tohoku seasoning sauce.
In contrast, this dish is much more complicated to make, but the taste is also more unique. Wild catfish has a high fat content and tender meat, and when paired with a refreshing eggplant, it is full of flavor and flavor. And the special sauce of the Northeast is the icing on the cake, giving this dish a unique local flavor.
When you come to Tohoku, you must not miss this little-known delicacy. The crisp and refreshing eggplant, the soft catfish, and the fragrant soup are truly delicious.
Fourth, stewed beans with pork ribs
When it comes to the most heartwarming dish in winter, it is the stewed beans with pork ribs. This dish doesn't require too complicated ingredients, just the common pork ribs and mung beans, plus basic seasonings such as ginger and garlic. Simmer over low heat for more than an hour, and a pot full of aroma and authentic taste of pork ribs and beans stew is completed.
The essence of this dish is all about simmering patiently over a slow fire. Only with enough time can the collagen in the pork ribs slowly dissolve and the soup base will be thick, and the mung beans can only be stewed enough to make the hardness appropriate. With the aroma of garlic slices, it is the most authentic pork rib stewed beans.
The pork ribs are soft and glutinous, the mung beans are refreshing and springy, and the rich soup base goes straight to the heart. In the cold winter, a bowl of such food warms the whole person and heart. Only the people of the Northeast will make such a nourishing and heart-warming delicacy.
The above are the four most famous stews in the Northeast, whether it is chicken stewed mushrooms or pork ribs and beans, each of which is a super meal, and it is worth your special trip to taste. If you have the opportunity to travel or stay in the Northeast for a long time, remember to try the local specialty stews, so that your body and mind can be warmed by the Northeast cuisine.