白菜炖酥肉是我小时候最喜欢的炖菜。每次妈妈炸肉时,我都站在一旁,眼巴巴地看着锅中的肉块,刚一出锅不待它晾凉便伸手去抓,嘶嘶哈哈地边吹边吃。而肉块用来炖白菜吃味道更是鲜美,白菜吸收了酥肉的香,连汤汁也变的可口起来。这道菜无论是材料和做法都保留了传统的东北炖菜的精髓,是老一辈人的回忆与滋味。 Cabbage stew is my favorite childhood stew. Every time my mom fried, I stood aside, watching the pan in the water, just a pan to let it cool to reach out and grab, hissing to eat. The meat is used to stew cabbage to eat more delicious taste, cabbage absorbed the smell of crisp meat, even the soup has become delicious. This dish both material and practices have retained the essence of traditional northeastern stew, is the memory and taste of the older generation.