Tomorrow is the great cold (2021.1.20), is the last festival of winter, after the great cold is about to usher in the spring warm blossoms, the recovery of all things, and the beginning of a new cycle. Big cold, small cold, light snow, heavy snow are all indicative of the coldest climate, so in the cold we must eat some nourishing cold food, so that the body has enough heat to resist the cold. Tomorrow is the cold, remember to give your family these 5 kinds of food, eat according to the season, so that the family is healthier.
mutton
Wax moon is the season to eat lamb, lamb has the characteristics of warm but not dry, sweet and not greasy, often eat lamb in winter can drive away the cold and warm up the body, nourish the body, can be described as killing two birds with one stone.
【Braised lamb】
1. Prepare ingredients:
Prepare 500 grams of lamb, cut into small pieces, soak in water for 10 minutes, easy to remove the blood in the lamb and reduce the fishy smell.
Prepare half a red pepper and half a green pepper, cut into slices and set aside.
Prepare half an onion and cut into slices.
Cut slices of ginger, green onion and diced garlic together, add 3 star anise, a handful of dried chili peppers, 2 slices of baizhi, 1 grass fruit, and a pinch of green peppercorns.
2. Sautéed sugar color:
Add a little water to the pot, put in a few grains of rock sugar to stir, stir, stir non-stop, from light yellow to reddish brown, pour an appropriate amount of water from the side of the pot to stir evenly, put the boiled sugar color into the bowl for later.
3. Blanch the lamb in the water:
Boil water in the pot, put cold water into the pot, add 5 grams of cooking wine to remove fishy, slowly cook out the blood water and impurities in the lamb, blanch the water for about 2 minutes after the water is boiled, beat the foam in the pot, after the lamb turns white, fish it out and rinse it with clean water, control the water and set aside.
4. Start cooking:
Burn the oil in the pot, pour in the onion, ginger and other accessories after the oil is hot, burst out the aroma of the head of the material, add 5 grams of oyster sauce to freshen, stir-fry the oyster sauce, and then add 10 grams of watercress sauce to fry out the red oil, pour into the lamb to fry out the moisture inside, add 2 grams of soy sauce to the color after the lamb is fried, and fry the color evenly.
Pour in the boiled sugar from the side of the pot, add 5 grams of cooking wine to remove the fish, pour in the appropriate amount of water without passing the lamb, add 3 grams of salt, cover the pot, turn the water to a boil on high heat and then turn the heat to a low heat and simmer for 40 minutes, stew the lamb and stew into the taste.
After 40 minutes, the lamb is already very ruddy and soft, turn the heat to collect the juice, hook a little water starch to harvest the soup into a viscous shape, pour in the prepared side dishes and fry until it is broken, and then it can come out of the pot, and a tender and juicy braised lamb is ready.
sweet potato
Sweet potatoes are rich in dietary fiber, calcium, phosphorus and other nutrients, and are seasonal ingredients in winter, which helps the metabolism of lipids in the new city, improves the immunity of the human body, and can also prevent constipation and enhance physical fitness.
【Sweet Potato Cake】
Prepare a large sweet potato, peel off the skin, cut into hob pieces, put it in a steamer and steam for 10 minutes before cooking.
2. And noodles:
Prepare 300 grams of flour, add 4 grams of yeast, 3 grams of sugar, white sugar can provide nutrients for yeast fermentation, first grab the yeast and sugar, stir with water and noodles upside down, stir until there is no dry flour, knead into a smooth dough, cover with plastic wrap and seal fermentation for 1 hour.
3. Seasoning filling:
At this time, the sweet potatoes are also steamed, take it out and add two spoonfuls of white sugar and black sesame seeds, pour in a little vegetable oil, and press it with a spoon to form a delicate sweet potato puree for later.
4. Make the cake blank
1 hour later, the group has been fermented to twice the original size, and when you open it to see that the inside is full of honeycomb eyes, it means that it has been fermented.
Sprinkle some dry flour on the board, take the dough out and knead it to exhaust, knead the dough smooth and then knead into long strips, cut into 6-8 dough seeds, knead the dough into rounds, knead smoothly covered with plastic wrap, ferment again for 10 minutes, so that the cake will be more fluffy and soft.
After 10 minutes, the dough has been sent, roll it flat into a half-centimeter thick round dough cake, after all rolled out, put the appropriate amount of sweet potato filling on the dough cake, tighten the opening like a bun, and then use your hand to flatten it into a round cake blank.
5. Start branding:
Start the pot on low heat, evenly brush with vegetable oil, after the oil is hot, put the cake blank in, cover the pot lid and burn for 2 minutes, burn until the cake changes color, the bottom surface is slightly yellow, turn over, turn over for two minutes, turn the other side is golden brown, turn over again, about 5 minutes, when both sides of the cake are golden, you can come out of the pot to plate, a golden soft sweet potato cake is ready.
yam
Yam taste soft glutinous, rich in starch, fiber, mucin and other nutrients, with a healthy spleen and stomach, lungs and cough effect, can be used as a staple food and can be used as a vegetable, or a common ingredient for medicinal food, in the cold to eat yam can moisturize the body, supplement nutrition.
【Yam knot soup】
Prepare two yam sticks, peel the outer skin, drizzle with white vinegar to remove the mucus from the surface, wash it with clean water and cut into small pieces.
After cutting into the basin, add water, pour in a little white vinegar, wash again, wash well and add a little salt to increase the bottom taste, sprinkle the right amount of flour and mix well, so that each yam block is wrapped in flour, the flour is not too thick so as not to affect the taste.
Prepare a handful of crab-flavored mushrooms, cut off the roots, wash them,
Prepare one tomato, wash it, remove the stem and cut it into small pieces.
Prepare the wattles to add flavor, wash them and set aside.
2. Start cooking:
Burn oil in the pot, put in the green onion, ginger and stir-fry, pour the tomatoes into high heat and stir-fry the juice, so that the soup is more delicious and appetizing, when frying, you can add some salt to the juice faster, and then put in the crab mushrooms to stir-fry a few times, pour in the appropriate amount of water, add the appropriate amount of tomato sauce, soy sauce, salt, monosodium glutamate, chicken powder, pepper, thirteen spices and stir evenly.
Boil the soup over high heat and pour in the yam, stir well with chopsticks to avoid sticking to the bottom of the pot paste, and then add the appropriate amount of water starch to thicken the soup, after opening the pot again, the yam knot soup is basically cooked, this time sprinkle with green onions, drizzle with egg liquid, the egg spikes are all floated up and put into the wattle leaves, drizzled with sesame sesame oil, a fragrant and nutritious yam knot soup is ready.
turnip
As the saying goes: "eat radish in winter, eat ginger in summer", winter weather is cold, people like to eat some spicy or heavy taste of food, which will lead to gastrointestinal discomfort and other conditions, radish has a good shunqi effect, promote gastrointestinal peristalsis, is conducive to promoting digestion.
【Beef stew with radish】
Prepare a piece of fresh beef, cut directly into large pieces, wash and set aside.
Prepare a white radish, peel off the outer skin and cut into hob pieces, cut well, and then soak and wash it with water.
Prepare a casserole, pour more water, put the beef under the water, turn on the low heat and heat it slowly, stir often to let the meat pieces be evenly heated to remove the blood and water inside, during which the foam is skimmed several times until no blood water overflows.
After each pot is drizzled with a little water, the blood foam is clean, this step is also called blood breaking, so that the stewed soup is clear, the beef is more tender to eat, the blood foam is skimmed clean, cover the pot lid, turn the heat to simmer for 40 minutes.
After 40 minutes, open the pot lid to pour the radish into the pot, and then put in some green onions, ginger slices to increase the flavor, the whole process does not need any seasoning, cooking wine do not put, fully retain the original aroma of beef, cover the lid and continue to simmer for 10 minutes, so that the sweetness of the radish and the fresh flavor of the beef blend with each other.
After 10 minutes, stew the radish until the taste is a little hairy noodles can be out of the pot, eat at any time to season, only need a little salt, chicken powder, pepper, pour into a spoonful of hot soup to adjust the conditioning can be, do not directly in the pot seasoning, and then put some coriander and green onion garnish, an original radish goulash stew is ready.
cabbage
Cabbage moisture content is particularly high, dry weather in winter, easy to lack of water fire, often eat cabbage can replenish water, alleviate dry mouth and throat, upset and hot and so on.
【Sour and spicy cabbage】
Prepare a cabbage, tear off the cabbage leaves and put them in water, add a little salt, soak well for 5 minutes, remove the impurities and residual pesticides on the cabbage leaves, wash and break into even small pieces, and put the vegetable leaves and vegetables in a small bowl for later.
Cut some minced garlic into a bowl and grab a handful of dried chili peppers for later.
2. Sauce:
Prepare a small bowl, add 2 grams of salt, a little sugar, 10 grams of balsamic vinegar, 5 grams of light soy sauce, a small spoonful of starch, stir well and set aside.
3. Start cooking:
Heat the pot, add vegetable oil, when the oil temperature is 50% hot, put in the minced garlic and dried peppers, open a small heat to produce a spicy flavor and pour into the cabbage gang, turn the heat and fry for 1 minute, the cabbage help is broken after pouring in the cabbage leaves, continue to stir-fry for 30 seconds until the cabbage is soft, pour in the seasoned sauce and stir-fry evenly, the soup can be tightened after the pot, a crisp and refreshing sour and spicy cabbage is ready.