Northeast stew

In the north-east, there is a “mixed” meaning that soybeans, potatoes, eggplants, green peppers, tomatoes, mussels, etc. are cooked with ribs. The north-east is a common north-easterly dish, which is easy to cook, is well-fed, has a good taste, and is one of the most popular foods of the north-east in their New Year. The raw materials for the northeast are tomatoes, eggplants, peppers, lentils, cabbage and potatoes, as well as mushrooms and soybeans, which are unique to the northeast. This dish alone contains nearly 10 kinds of food that are very compatible with the nutritional requirements of food diversity, and is also compatible with the healthy nutrition concept of red tomatoes, blue purple eggplants, orange pumpkins, green green peppers and lentils, white cabbage and potatoes, and black mushrooms, which eat 5-7 colours of food per day. In general, vitamin C in the food is too hot to be destroyed by heat and is taboo in stew. However, the presence of a special enzyme in tomatoes results in very little damage to vitamin C during cooking. In addition, tomatoes contain a wealth of tomato erythromatide, a sort of fat soluble thing that can be better absorbed and used in the human body only if it is heated and oily, and it is therefore perfect to place tomatoes in this dish. In the whole course, mention should be made of blue purple eggplants, which are the most resistant to oxidation in all coloured foods. Food of no other colour is comparable in terms of helping to depress, slow or even reverse some of the damage to the aging brain and improving memory. Even more difficult is the fact that tomatoes and eggplants both contain bio-yetone at very high levels (7000 ug), which can prevent the oxidation of low-density proteins, help to reduce the trend of carcinose coagulation in the blood, can also make the aneurysms and cardiacs in the heart more robust, have the function of regulating blood pressure and the heart, prevent heart disease and stroke, and prevent the spread of cancer cells. In the north-east, tomato chromosomals, β-carrotin in pumpkins, bio-yellone in tomatoes and eggplants, vitamin C in peppers are powerful antioxidants, mushrooms contain large amounts of vitamin B and mineral, beans contain high-quality proteins, and multi-nutrients and antioxidants can be of great benefit to human immunity and resistance. It's related to a pot that stirs a spoon, also known as "a pot that stirs a spoon," which is a saying of the tunnel. When you see it, you remind me of the northeast stew. Cooking is one of the most common ways of cooking in the northeast, and it is about the cold in the northeast. You know, the cuisine comes up, it's hot, it's hot, it's warm, it's warm, it's warm, and it doesn't get cold very soon. Even if it's longer, it's warmer. Most of the practices in the north-east are related to the north-east ethnic group, and it has been said that stew is a legacy of the north-east nomadic peoples, who used to live in the land of Mongolia, Daejin, Taisai and Manu, who live in exile on the back of horses, with a large iron pot on the back of horses, and when they arrive in the camp, they are thrown into a pot with vermin and slowly form the north-east character of the stew. The northeast cuisine doesn't need any heavy crafts, the vegetables, the meat, the meat, the meat, the meat, the meat, the meat, the pot, the fire, the cuisine, the cuisine, and the cuisine, with a small iron pot, a iron pot or a large bowl. Look at the stew, look at the amount of it, it's the warmth and goodness of the Northeast. Don't worry about the lack of food. You can make it in the big bowl. It's important to eat the northeast cuisine, to be civilized, to be polite, to dance with chopsticks, to laugh loudly, to have a cup shattering, to be sweaty on your face, to eat fast, to stand up, to sit on a stool, to hold a drink cup in your hand, to pick up a dish, to laugh in your mouth, to be seen as a bandit in other places. This is now less common in cities, but it is often seen in rural areas when it comes to big and small events. Northeast stew looks simple, but it's more interesting to think about it, but it's better known as “pork stew”, “poo-poo-poo”, “poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-po-po-po-poo-po-po. There are, of course, a variety of materials, such as the “Northeast Scorch” that people now eat, which is mixed with different materials in different seasons, about a dozen of which are made together. Northeasters like to eat stew, like people who live in the northeast, it's simple and coarse. Whatever material you can eat, you can push a pot of stew, but sometimes two or two pairs, and sometimes multiples, but after a fire, different things fade away from each other, and really do it with you, with me, with you, and with no distance. Northeasters live in ice and ice, and in order to protect themselves from natural and man-made disasters, they have developed a spirit of solidarity, a diet that stirs a spoon in a pot and draws into each other ' s relationships. The broadness of character, atmosphere, enthusiasm and tolerance are reflected in the stew。