Why are the stews in the Northeast so fragrant? This 1 step of stir-frying is the most critical, the more you stew, the more fragrant it is, and it is also very flavorful

The Northeast stew I shared with you today is rich in ingredients, and it has done more fried sauce, and the sauce is particularly fragrant and delicious. When we make it at home, we put some of the dishes we like, and we can do it according to our preferences.

——[Northeast stewed flatbread]——

1. Prepare the ingredients

1) Flatbread part: 300 grams of all-purpose flour, 200 grams of hot water, 2 grams of salt.

2) Stewed dishes: cabbage, chicken thighs, tofu, sweet potato vermicelli, shiitake mushrooms, yellow radish, sweet potatoes, green onions, ginger, garlic.

Seasoning: salt, light soy sauce, dark soy sauce, oyster sauce, chicken powder, Sichuan pepper powder, five-spice powder, Northeast soybean paste, cooking wine.

Second, start production

Step 1: [Noodles] Put the flour and salt into a basin, stir well, slowly pour in hot water at about 70 degrees, stir into a flocculent shape with chopsticks, add an appropriate amount of cooking oil, and then knead it into a smooth and soft dough, cover with plastic wrap and let the dough rise for 20 minutes. Mix the dough with hot water, and the cake is softer.

Step 2: [Handling Ingredients] Clean all the ingredients, cut the cabbage into large slices, cut the tofu into cubes, cut the sweet potatoes into diamond-shaped pieces, cut the yellow radish into diamond-shaped pieces, cut the mushrooms into cubes, cut the green onion into sections, mince the ginger, and cut the garlic into cubes for later use. The ingredients should be cut larger, stewed for a long time, cut until too small, the stewed time is long, the ingredients are easy to be soft and unformed.

Step 3: [Cut the chicken thighs into pieces and blanch them] Clean the chicken thighs and chop them into even pieces. Pour water into the pot, then put the chicken pieces in a pot under cold water, boil the pot for about 3 minutes, then remove it, wash it with warm water and control the moisture. Remember to blanch the chicken in a pot under cold water.

Step 4: [Stir-fry the chicken] Heat the oil in a pan, after the oil is hot, pour in the blanched chicken pieces and cooking wine, then turn to low heat and start to stir-fry slowly, fry the chicken pieces to get oil, and the skin is slightly yellow and put out for later use. Stir-fry the chicken over low heat to produce oil, and the skin is slightly yellow, so that the stewed chicken tastes not greasy and fragrant.

Step 5: [Stir-fry the miso] Pour an appropriate amount of cooking oil into the wok, heat it, add the green onion, ginger and garlic and stir-fry until fragrant, then pour in the miso and slowly stir-fry over low heat until the miso is fragrant. If you want to stew fragrant, the miso of the Northeast is indispensable, and then you must fry the miso to make it fragrant, so that the stewed dish is delicious and delicious.

Step 6: [Stir-fried vegetables] After the miso is fried, add the radish, sweet potato, shiitake mushrooms, and fried chicken thighs, and stir-fry together for about 2 minutes.

Step 7: [Start Stewing] After the above ingredients are stir-fried until fragrant, pour in boiling water, add tofu and vermicelli, then add salt, light soy sauce, dark soy sauce, oyster sauce, Sichuan pepper powder, five-spice powder, chicken powder to taste, and finally add cabbage to start stewing.

Step 8: [Make flatbread into the pot] Move the awakened dough to the cutting board, divide it into two, knead it round, evenly spread a layer of cooking oil, then roll out the 2 doughs into a round large pancake crust, put it on top of the stew, cover the pot, and continue to simmer. Be sure to grease the crust to prevent the two dough pans from sticking together, and the thinner the crust, the better it tastes.

Step 9: [Stewed cakes and stews in one pot] Simmer for about 8 minutes, the stewed cakes are ripe, and then you can eat them with the stew. When stewing vegetables, be sure to add an appropriate amount of water to avoid too much or too little water. The characteristic of stews is that they are simmered over high heat, so it is easy to paste the pot with less water.

After the stew is done, open the lid of the pot, the aroma is tangy, I can't help but hurry up and put a bowl on it, and eat it with the flatbread, the flatbread has a strong taste, and the stew sauce is fragrant and delicious, it is really fragrant.