[northeast stew] - strong hometown flavor(dong bei luan dun nong nong jia xiang wei )

[northeast stew] - strong hometown flavor

Introduction:

"I remember when I was in my hometown, I seldom ate fried vegetables, basically I ate stewed vegetables; usually I often ate stewed cabbage, stewed beans, and stewed in disorder. I like to eat stew, especially the taste made by my mother. I occasionally cook this dish here, but I can't make the taste my mother made. I've tried n many times, but there are always some deficiencies. During the Spring Festival, my parents came to live here for about a month. In the meantime, I was able to cook with my mother again. Taking advantage of these opportunities, I watched my mother's every step of cooking this dish for many times, and finally realized how to make this dish well. After many times of practice, I finally could make it decent, at least the taste was close to what my mother made. Ingredients: a piece of streaky pork, an eggplant, half cabbage, two potatoes, two green peppers, two tomatoes, a handful of beans, a pumpkin, a handful of wide vermicelli. Seasoning: appropriate amount of scallion, 1 bag of Shi Yunsheng soup, and appropriate amount of salt

Production steps:

Step 1: sliced pork

Step 2: soften the noodles with hot water

Step 3: pick and wash all kinds of vegetables; set aside

Step 4: cut cabbage into hob pieces and scald them with boiling water

Step 5: potato cutting hob block

Step 6: tomato cutter block

Step 7: cut the pumpkin into large pieces

Step 8: break the green pepper into small pieces

Step 9: break the eggplant into pieces and the beans into inches

Step 10: heat the oil in the pot, add the pork slices and stir fry until golden

Step 11: pour in Eggplant and beans and stir fry until soft

Step 12: add the scallion and stir until fragrant

Step 13: transfer to casserole, add proper amount of water and bring to a boil

Step 14: pour in the tomatoes

Step 15: pour in the potatoes and mix well

Step 16: after boiling, pour in a bag of swinson soup

Step 17: put in the wide vermicelli

Step 18: add salt

Cover with pumpkin and simmer for 15 minutes

Step 20: add green pepper and cabbage

Step 21: continue to simmer for about 5 minutes

Materials required:

Pork: 1 piece

Eggplant: 1

Cabbage: half

Potatoes: 2

Green pepper: 2

Tomatoes: 2

Beans: 1

Pumpkin: 1 piece

Wide vermicelli: 1

Scallion: right amount

Shi Yunsheng soup: 1 bag

Salt: right amount

Note: 1. When I cook and put meat, I like to stir fry the meat until it is almost oil-free and hard. My family all like this kind of meat; 2. Eggplant, beans and green peppers are all broken by hand, which is better than knife cutting; 3. It's easier to be cooked if the powder is soaked in advance; 4. Pumpkin is long and big, and the taste is continuous, and the soup is better than soup It's thick and I like it very much; I've tried to use that kind of small golden melon, and the taste is not good enough; I personally don't like that kind of taste; 5. To make this dish, you must add enough salt, and if it's too light, it will not taste good enough; 6. The side dishes don't have to be these, and there's no problem in increase or decrease, for example, you can only use eggplant, potato, green pepper and tomato to make it, and the taste is also very good Of~

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Dong Bei Luan Dun Nong Nong Jia Xiang Wei