Northeast stew(dong bei luan dun jie sai si fang cai )

Northeast stew

Introduction:

"I believe many people have heard of the name of northeast stew. Here is our improved version of northeast stew. It uses the" dry pot "function to put the juice and nutrition into the ingredients. It has excellent taste and nutrition!"

Production steps:

Step 1: cut off the two ends of the bean, take out the silk and break it into 5cm segments, peel the potato and break it into pieces with a knife, peel the lotus root and cut it into hob pieces, cut the corn into half and cut the garlic into minced garlic;

Step 2: pour oil into the pot, add seasoning and water, then add beans, corn, potatoes and lotus root, cabbage on top;

Step 3: cover the pot and start the "dry pot" function;

Step 4: after cooking, sprinkle the garlic and stir the ingredients in the pan.

Materials required:

Beans: 100g

Lotus root: 200g

Corn: 100g

Onion: 3 segments

Garlic: 3 cloves

Soy sauce: 30g

Soy sauce: 15 ml

Water volume: 200ml

Potatoes: 300g

Cabbage: 100g

Large material: 1

Ginger: 2 tablets

Salt: 3 G

Sugar: 5g

Oil: 30 ml

Note: 1. Food materials should not be too much, otherwise the taste is not uniform. 2. Soak lotus root and potato in water after treatment to avoid oxidation and blackening.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Dong Bei Luan Dun Jie Sai Si Fang Cai