在東北，「燉」，是一門玄學。外省人皆以為“燉”的精髓在於“亂”：萬物皆可一鍋出，甭管家裏有什麽，丟到鍋裏就出菜。實則“東北燉”講究個“亂”中有序，食材搭配處處藏著東北人民的生活智慧：遵照「蔬菜+任何肉」的公式，食材易得，葷素全面，營養均衡。夏秋就用當季蔬菜，吃個新鮮；冬天換上冬儲菜、幹菜、腌菜，更有一番滋味。
In Dongbei, or the northeastern part of China, stew dishes are quite common and popular. People from other places tend to think that the stew dishes are cooked in a casual way with whatever you have at home. In fact, there’s an order in the seeming chaos. The matching of ingredients shows the wisdom of Dongbei people. The basic principle is matching vegetables with any meat. The ingredients should be available and balanced in type and nutrition. Seasonal vegetables are used in summer and autumn for freshness while stored, dried and pickled vegetables are used in winter for different flavors.
Dongbei has a variety of stew dishes, such Stewed Pork with Sweet Potato Vermicelli, Stewed White Meat with Pickles, Stewed Catfish with Eggplants, and Stewed Goose in Iron Wok. But the most renowned one is Stewed Chicken with Mushrooms. Today one editor of Meishitai who comes from Dongbei is going to teach you the authentic recipe of the stew.
In Dongbei, or the northeastern part of China, stew dishes are quite common and popular. People from other places tend to think that the stew dishes are cooked in a casual way with whatever you have at home. In fact, there’s an order in the seeming chaos. The matching of ingredients shows the wisdom of Dongbei people. The basic principle is matching vegetables with any meat. The ingredients should be available and balanced in type and nutrition. Seasonal vegetables are used in summer and autumn for freshness while stored, dried and pickled vegetables are used in winter for different flavors.
Dongbei has a variety of stew dishes, such Stewed Pork with Sweet Potato Vermicelli, Stewed White Meat with Pickles, Stewed Catfish with Eggplants, and Stewed Goose in Iron Wok. But the most renowned one is Stewed Chicken with Mushrooms. Today one editor of Meishitai who comes from Dongbei is going to teach you the authentic recipe of the stew.
