Northeast stew
By VicentaLakin
REMEMBER THAT WHEN YOU WERE HOME, YOU RARELY ATE FRIED VEGETABLES, AND BASICALLY ATE STEW; THE MORE COMMON ONES WERE STEWED CABBAGE, SOYBEAN BEAN, AND THE REST. I LIKE TO EAT STEW, ESPECIALLY THE SMELL THAT MOM MADE. I'VE BEEN DOING THIS HERE SOMETIMES, BUT I CAN'T MAKE THE SMELL OF MY MOTHER'S. I'VE TRIED N A LOT, AND THERE'S ALWAYS SOMETHING THAT'S NOT ENOUGH. IN NEW YEAR'S, MOM AND DAD CAME HERE FOR ABOUT A MONTH. IN THE MEANTIME, I WAS ABLE TO COOK WITH MY MOTHER AGAIN. AND WITH THESE OPPORTUNITIES, I HAVE WATCHED MY MOTHER DO THIS FOOD MANY TIMES, AND I HAVE LEARNED HOW TO MAKE IT, AND I HAVE PRACTICED IT MANY TIMES, AND I'VE BEEN ABLE TO MAKE IT LOOK LIKE IT, OR AT LEAST IT'S ALMOST AS GOOD AS MY MOTHER'S. MATERIAL: MAIN: FIVE FLOWERS, ONE EGGPLANT, HALF CABBAGE, TWO POTATOES, TWO PEPPERS, TWO TOMATOES, ONE BEAN BEAN, ONE PUMPKIN, ONE WIDE POWDER BAR, ONE ONION, ONE BAG OF SCRAWL, SALT
Recipe Recommendations
- pork belly 1 block
- eggplant one
- cabbage half a
- potatoes of 2
- green pepper of 2
- tomatoes of 2
- beans 1 handful
- pumpkin 1 block
- wide noodles 1 handful
- green onion appropriate amount
- Shi Yunsheng's strong and mellow soup 1 bag
- salt appropriate amount
Steps for Northeast stew
1
Five flowers cut
2
A wide powder bar with hot water
3
Cleaning of various vegetables; alternative
4
Scrambles and rollers
5
Potato cutters
6
Tomato cutters
7
Pumpkin cut big
8
The peppers are made into small pieces
9
The eggplant's in pieces, the beans are in pieces
10
When it's hot and hot in the pot, it's fried to gold
11
The eggplant and the bean horns are soft
12
Put it in the onions
13
Put it in the casserole and burn it with proper water
14
To the tomatoes
15
Pour the potatoes
16
A bag of Scrumptious filament soup fell into the pot
17
Put in a wide powder
18
Quantified salt
19
Smash it and pour it into the pumpkin block
20
Put it in pepper and cabbage
21
Keep cooking for about five minutesNortheast stew Make Tips
1. When I use meat in my cooking, I like to stir-fry it until it's almost dry and crispy; my family prefers this texture.
2. For the eggplant, green beans, and green peppers, I break them open by hand, as this gives a better texture than cutting them with a knife.
3. If the wide noodles are soaked in advance, they will cook more easily.
4. I choose a large, oblong pumpkin because the texture is soft and the soup becomes quite thick, which I really like. I have tried using small golden pumpkins, but they aren't floury enough for my taste, so I don't really care for that texture.
5. When making this dish, you must use enough salt; if it's too bland, the flavor won't be strong enough and it won't taste savory.
6. The side ingredients don't have to be exactly these; it is fine to add or remove them. For example, you can make it using only eggplant, potatoes, green peppers, and tomatoes, and the taste is still very good.