The eggplant does not need to be peeled, it is directly torn into small pieces, and the lentils are torn off the middle tendon and the head and tail are pinched. Pen & Fun & Pavilion www.biquge.info scrape the skin of the small potatoes and stop the waist. Cut the pork belly into cubes, chop the pork ribs into half-finger strips, boil a pot of boiling water, and boil the blood first......

This 'Northeast stew' doesn't need rules at all, and it doesn't require too many skills, what you want is a casual.

Just like the Northeast people who live in a cold and frozen place - bold, atmospheric, and informal......

Heat the pan with cold oil, stir-fry the green onion and ginger, pour in the pork belly and pork ribs and stir-fry to remove the excess fat.

Then, immediately a spoonful of Northeast miso was put in and continued to stir-fry.

Unlike the bean paste of SC, the miso of Tohoku is made by fermenting it by simply marinating it with salt and soybeans without adding chili peppers.

The general method is to wash and steam the soybeans, mash them to make a sauce cube, and put them on the roof of the house or cabinet.

Because there is a temperature in the room, the sauce can be fermented, and before April 18 of the old calendar of the next year, remove the sauce and brush the green hair, break it into small pieces and put it into the tank, a layer of sauce residue and a layer of salt, and then add an appropriate amount of clean water.

Finally, cover a layer of gauze on the top of the cylinder to prevent the wind from entering the debris and dust, after more than a month of wind and sun, the sauce is dark red, and it can be eaten.

For many outsiders, especially southerners, this kind of sauce is unpalatable. This is because the miso is salty and has a peculiar smell of fermented beans.

But for the native Northeast people, whether it is stewed meat or dipped vegetables and eaten raw, this sauce is a must-have condiment for every family and meal.

At this moment, Liu Mang's heart was empty, and he vaguely regained the happiness when his grandfather taught him to make egg fried rice when he was young.

The oil should be less, the eggs should be stirred, and the fire should be strong...

You have little strength and can't shake the pot, so you have to stir the spatula quickly...

The rice should be stir-fried, and the egg mixture should be evenly wrapped on the rice...

Pictures lit up in his heart, and quickly dimmed...

Liu Mang smiled......

He Donglin took out a jar, lifted the lid on it, and scooped out the eggplant inside.

The shredded eggplant that has been removed, shredded, steamed and dried nine times, and soaked in chicken fat is now the same as the shredded radish, with a golden and brilliant color.

The chicken breast is finely smashed with a small hammer, breaking the tendons inside, and then cut into small cubes. This will make the meat more delicate and smooth.

Peanuts, walnuts, almonds, cashews and other dried fruits are crushed into minced pieces, and then served with lion's mane mushrooms, spring bamboo shoots, spiced dried seeds, etc. The ingredients for this 'eggplant' are ready.

In order to replicate this 'eggplant' He Donglin thought about it for a long time, but he couldn't succeed. Because no matter how you do it, the ingredients will overshadow the flavor of the eggplant and make the dish plausible.

It wasn't until later, under the guidance of a well-known scholar of the Red Chamber, that he read through "Dream of Red Mansions" three times line by line, sentence by sentence, that he suddenly realized.

The delicacies in "Dream of Red Mansions" abound, but this dish is obviously not a success, can it still be called 'eggplant' without the taste of eggplant?

This is not to say that the "eggplant" is bad, but the taste of the accessories has squeezed out the flavor of the main ingredients, and the eggplant is no longer the eggplant it used to be.

So, why did Daguanyuan make a very ordinary grassroots dish so complicated? Why did Mother Jia invite Grandma Liu to taste this ordinary side dish?

Therefore, in He Donglin's view, Mother Jia's invitation to Grandma Liu to eat 'eggplant' is first based on cognition, and her purpose is to show off her wealth to Grandma Liu!

But that Grandma Liu is from a poor rural area, if you invite her to eat shark fin, she may think it is a fan, if you invite her bear paws, she may think it is pig's trotters, if you invite her to eat monkey brain, she may think it is tofu, if...

Anyway, for a person who has never even seen pigeon eggs, showing off the ingredients is tantamount to playing the harp to a cow.

Therefore, Jia's mother is wise, eggplant is a very common ingredient in the countryside, and packaging eggplant into a rich 'eggplant' is enough to dazzle Grandma Liu, who has never seen the world.

Through these analyses, He Donglin realized that he and his predecessors who wanted to copy this 'eggplant' had gone into a misunderstanding.

Mistakenly thinking that 'eggplant' must be based on eggplant, but with so many ingredients and so many processes, where does the eggplant flavor come from?

What makes this real 'eggplant' different from ordinary Chinese dishes is that it is not the eggplant, but the hint of eggplant that is implied in the many accessories.

This is the true face of this 'eggplant'.

He Donglin set up the pot, poured in a little cold oil, and poured the chicken breast that had been marinated in egg whites and cooking wine.

The original words in "Dream of Red Mansions" are 'chicken melon seeds', at first He Donglin thought it was eggs, until later researching ancient books, he realized that the so-called 'chicken melon seeds' in the eyes of the Qing Dynasty people were just diced chicken.

Wait until the diced chicken in the pot quickly turns from red to white and changes color, and immediately pour the chopped dried fruits, spiced dried seeds, and diced lion's mane mushrooms in turn.

After stir-frying for a while, add the special shredded eggplant, add a spoonful of old chicken soup made with a dozen old hens, and start to collect the juice over low heat.

The difficulty of this 'eggplant' lies in the shredded eggplant pickled by the secret method in the early stage, and as for the later process, it is basically an introductory cooking skill.

Under the action of fire, the eggplant shreds, which had been pickled, dried and soaked, quickly melted in the pot, and there was no trace at all.

However, He Donglin knows very well that the shredded eggplant he made has locked the flavor in advance, and when it is heated at the end, the rich aroma of the shredded eggplant will be completely integrated into the accessories in the pot.

You have me, I have you, every bite can linger in the mouth and last for a long time.

And Liu Mang here, his 'Northeast Stew' is also in the production of intense production.

The pork ribs and pork belly in the wok have been stir-fried with the remaining oil, mixed with the miso and coated with a layer of color.

"Little Five, pour the soup!" Liu Mang shouted.

"Okay!" Five Eyes immediately picked up a large jar of bone broth as white as milk and poured it into the pot.

This can of bone broth was prepared by Liu Mang in advance, stewed with beef bones and Luhua chicken from the space, plus the spring water of the space. The soup is delicious and delicious, and it can definitely add a lot of color to this pot of 'Northeast Stew'.

After throwing in a few peppercorns and an star anise, Liu Mang covered the pot: "Okay, when the ribs and meat are stewed, you can add the other ingredients in turn." ”

"Huh, boss?"

As long as the heat is properly controlled, there will be no problems. Liu Mang laughed.

"Jingle bell!" At this time, a hurried bell rang on the other side of the platform, and He Donglin's dish was finished!

"So fast?!" Liu Mang's eyes narrowed. (To be continued.) )