Speaking of northern stews, they are mostly paired in pairs. They are cooked together and stewed fiercely over high fire, eliminating the boundaries in the boiling heat. There is me among you, and you among me, and finally reaching zero distance. So, what is a real, authentic stew? To put it bluntly, stew is just an extremely civilian dish. It is done in a simple way, with simple methods, and everyone can do it. This seems to be a major feature of northern stews. To be honest, such dishes don't have to be very elaborate, cumbersome and luxurious. If you say that stews are fragrant, it means that they are fragrant in their true colors, not in their cooking and seasonings.
Most stews emphasize the taste rather than the shape. It looks messy and careless, but in fact, one meat and one vegetarian, one strong and the other soft, combining hardness and softness, and complementing yin and yang, integrating the essence of heaven and earth into one, concealing the fragrance, which is very connotation. Especially when it is cold, make a pot of stew and serve a large bowl of rice. You will be sweating profusely and enjoy it!
Stewed Chinese cabbage with meatballs
Recipe Recommendations
- Chinese cabbage a
- pork balls appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Stewed Chinese cabbage with meatballs
1
One Chinese cabbage, steamed vermicelli, chicken meatballs, pork meatballs.
2
Slice Chinese cabbage obliquely with a knife, dice dry red peppers, and slice garlic.
3
Saute garlic slices and red peppers in a frying pan.
4
Add the cabbage slices and stir fry.
5
Add soy sauce, stir-fry for 2 minutes, add meatballs and vermicelli, then stir-fry, add salt, monosodium glutamate, soy sauce, cooking wine, and white vinegar.
6
Add water or stock after two to three minutes.
7
Pour into a casserole and simmer over low heat for ten minutes, sprinkle with chopped green onion or shredded coriander.