Braised vegetables are mostly stewed and boiled with many raw materials. It can be divided into Henan stew, Northeast stew, Shanxi stew, Boshan stew, Hebei stew, etc. The top grade is called "sea stew", with seafood, the middle grade is called "Shang stew", and the general grade is called "Xing stew".
Braised dishes can also be made on site in the form of hot pot. In recent years, the number of stewed dishes made on site in the form of hotpot has gradually increased.
Braised dishes refer to a method of cooking, not the name of a dish.
In Chinese food, the cooking techniques of stew, stew and stew are very similar, and many people are easy to confuse. In terms of food materials, the food materials used in the "stewing" technique, such as meat, which is not easy to be cooked, should be pre processed. The pre processed food materials should be cooked together with quick cooked food materials such as green vegetables. The technique that can become a dish is called stewing. The technique of "braising" is to stir fry the food that is not easy to cook in the early stage, and add soup without leaving the pot. The soup should not be wide. It should be cooked by covering the fire, and the pot cover should not be opened in the middle. Relying on the high temperature and fire of steam to mature the dishes, it is called "braising". "Stewing" refers to frying the meat until it is colored, boiling the soup in a wide fire, and then slowly maturing the ingredients. It is called "stewing".
The characteristic of stewed vegetables is that they are rich in variety, but each has its own taste, color and shape, although they are mixed together. The stew is also very beautiful. It is not a single color, but colorful. Although not avant-garde, it is honest and honest!
Cooking stew is very exquisite and artistic. For example, use fire. Some must use fire, some must use mild fire, and some must use charcoal fire. Another example is the use of pots. Some use iron pots, aluminum pots, and some use casseroles. Let's take this ingredient as another example. There are many rules and different orders for how to cut onions, garlic and ginger and when to put them in. Therefore, the stew also has different height and thickness. But no matter how you do it, it is a stew, which does not lose its color and taste. It's just that some people like to make it more exquisite, while others are used to making it easier.
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