What is stewed vegetable? What varieties do you have?

Stewed vegetables is a general term for cold dishes in culinary science. It is a familiar home-cooked dish in various regions, and it is also an important part of China's food culture. Stewed vegetables in China has a long history, various varieties and different flavors. It has been constantly surpassing and developing in its unique form, and has a great influence in Guangdong, Hunan, Huizhou and Sichuan cuisine. So what kinds of stewed vegetables do you have?

1. Red brine

Red brine refers to the addition of some fried sugar (the fried sugar is red) or soy sauce when making halogen soup, so the food produced by halogen is red. Red brine is a kind of stewed vegetables, which is a dish prepared by putting the raw materials of preliminary processing and James water treatment in the prepared gravy.

2. Baked with salt

Baked with salt, the raw materials are wrapped in gauze paper and embedded in the roasted red crystal crude salt, and the raw materials are heated into vegetables by making use of the thermal conductivity of the salt. Mainly used for the production of salt-roasted river eel, salt-baked prawns and Baked Chicken in Salt.

3. Spicy

Spicy and spicy is one of the common tastes of Sichuan food. It is characterized by thick spicy taste, salty fresh and fragrant. It is widely used in cold and hot dishes with poultry, livestock, offal, dried and fresh vegetables, beans and bean products as raw materials, such as boiled meat slices, Mapo tofu, spicy beef shredded, beef tongue lettuce, spicy chicken slices, hairy belly hot pot, etc., mainly made of pepper, pepper, Sichuan salt, monosodium glutamate and cooking wine.

4. Sauce fragrance

Maotai flavor, especially refers to a category of aroma of food in dishes. The flavor of sauce is generally made from a mixture of gravy and seasoning sauce. It is mainly used for the production of cold dishes, but there are many different titles for Maotai flavor in Chinese cuisine. In addition to cold dishes, there are also beef, ducks and other special foods named after them. Among them, Beef Seasoned with Soy Sauce and sauced duck are the main food categories.

5. Cold dressing

Cold salad refers to the cooking method of adding seasoning and mixing evenly after cutting cooked food or fruits and vegetables. Common cold dishes are: cold fungus, cold kelp, Bitter Melon in Sauce, Cucumber in Sauce, cold pig ears and so on.

The above is the variety introduction of stewed vegetables, in fact, stewed vegetables are divided into red stewed series, salt baked series, spicy series, pickled pepper series, roast duck series, Maotai series, five-spice series, seafood series, cold series and other 9 series. These are just our five common varieties, the most important of which is brine. If you want brine to be delicious, brine is the most important thing.

With regard to the wonderful pictures and texts and popular comments on the varieties of stewed vegetables, you may be interested in the following recommended contents of Nongxun. Welcome to read.