November 7th is about to start winter, as the first winter in the twenty-four solar terms, which means that the cold of winter has begun! As the saying goes: "Winter to make up, next year to fight tigers", entering winter is a good time to make up for the cold. Especially in terms of diet, we should follow the old tradition, the winter weather is cold, and the diet should eat more food that dispels cold and warmth. November 7th is the beginning of winter, no matter how busy this day is, you must remember "eat 3 things, drink 3 things, avoid 3 things", and survive the winter safely and smoothly!
Eat three things
1. Fried radish balls
1. Prepare a green radish, peel the skin, chop it into pieces and put it in a pot; Peel one leftover steamed bun and cut it into small diced steamed buns and put it in a pot; Prepare another handful of coriander to clean, then chop it into a pot, then beat in two eggs, add 3 grams of salt, 2 grams of pepper and mix until the filling is a ball, and finally pour half a spoonful of vegetable oil and mix well, preventing water from coming out of the water, but also making the fried meatballs more crispy.
2. Start the pot to burn oil, turn the heat to low when the oil temperature is fifty percent hot, dip some water on your hand to grab a handful of filling, squeeze into balls at the mouth of the tiger, dig into the pot with a small spoon, the filling sticks to the spoon if you can dip some water, the whole process of low heat while frying the balls, often turn to make it evenly heated, the balls are slightly yellow when they are fished out first, restaurants will generally fry into this yellowish color, eat it immediately back to the pot, can not only ensure the rate of taste but also more charred.
3. If you want to eat more crispy meatballs at home, you can raise the oil temperature to 60% heat, and then turn to low heat and put the meatballs into the fried again, about 30 seconds, the meatballs are fried until golden brown and crispy, take them out, after controlling the oil, put them on a plate while they are hot and eat the outer crispy and tender inside, slightly cool and the taste is more crispy.
2. Jade dumplings
1. Prepare a strip of pork belly to remove the skin of the meat, then chop it into minced meat; Finely chop the spring onion, cut the ginger into minced ginger, put the chopped green onion and ginger together and mince it into the minced meat, then add 2 grams of salt, 2 grams of chicken powder, 1 gram of pepper, 2 grams of sugar, 3 grams of cooking wine, 4 grams of light soy sauce, 3 grams of thirteen spices, and then grasp well with your hands and stir in one direction.
2. Prepare a handful of spinach into clean water, add 2 grams of salt and soak; Boil water in a pot, blanch the spinach for 1 minute, then pour the spinach into a blender, add a small amount of water and whisk into a spinach puree and pour it into a pot.
3. Put 200 grams of flour in the basin, add 1 gram of salt, half an egg liquid, then add the spinach puree in small amounts, stir the flour into dough first, and then mix into dough, cover with plastic wrap and let rise for 20 minutes.
4. Take another basin and put 200 grams of flour, 1 gram of salt, half an egg liquid, an appropriate amount of water, stir the flour into dough first, then mix into dough, cover with plastic wrap and let rise for 20 minutes.
5. Sprinkle flour on the board, take out the spinach noodles and knead them well, knead them into a smooth dough, then take out the white dough and knead it smooth, then roll out the spinach noodles into long strips, and then knead the white dough into long strips, and then put the white noodles on top of the spinach noodles, let the spinach noodles wrap the white noodles into a circle, pay attention to wrap tightly with the mouth facing down to avoid scattering.
6. Then wrap the long round strips, cut them into small pieces of the same size, and then roll out the dough into thin slices, so that a dough with green edges and white in the middle will be formed, and the adjusted meat filling will be wrapped in the jade dough and wrapped into jade cabbage dumplings one by one.
7. After boiling water and water in the pot, put in the jade dumplings, keep stirring the dumplings with a spoon, and then put a spoonful of salt to prevent sticking, cook on medium heat for a few minutes, after all floating, you can fish and load on the plate, and a plate of exquisite jade dumplings can be served.
Third, radish lamb pot
1. Prepare 500 grams of washed lamb, first cut into wide strips and then cut into about two cm pieces of meat; Peel the skin of half a radish and cut it into even hob pieces; Cut the green onions into pieces, pat the garlic one by one, cut the ginger into thin slices and place in the same small pot; Wash and cut two garlic seedlings into small pieces for use; Prepare a small pot and grab a pinch of peppercorns, two star anise, a section of cinnamon, a few fragrant leaves, and a handful of dried chili peppers for later.
2. Add an appropriate amount of water to the pot, put cold water into the mutton to better boil the blood water, add two slices of ginger, 10 grams of cooking wine to remove the fishy, cook the blood and impurities of the mutton on high heat, after the water is boiled, beat the foam on it, blanch the water for about 3 minutes to fish out the mutton, rinse it with clean water and then drain it for reserve.
3. Burn oil in the pot, after the oil is heated, pour in peppercorns, dried chili peppers and other spices on low heat to stir-fry to make a fragrant, then pour in drained lamb and stir-fry on medium heat for 2 minutes, stir-fry out the moisture inside, stir-fry the lamb until it turns white, add 10 grams of chili sauce, and continue to stir-fry the red oil of chili sauce to color the lamb.
4. Then pour an appropriate amount of water along the side of the pot and start seasoning, add 3 grams of salt, 2 grams of pepper, 10 grams of cooking wine, 10 grams of light soy sauce, 2 grams of dark soy sauce to improve the base color, stir a few times with a spoon to stir the color well, then pour in the cut white radish, put it in a pressure cooker after boiling on high heat, cover the pot and steam and press for 15 minutes, ordinary iron pot takes 40 minutes.
5. After the time is up, pour the lamb back into the wok, pick out the fragrant leaves, ginger and other large ingredients inside, then turn the heat to collect the juice, add chicken essence, white sugar to extract freshness and a few drops of old soy sauce to mix and turn well, the soup can be out of the pot after it is thickened, and put in garlic seedlings before leaving the pot and stir-fry a little to make it delicious.
Drink three
4. Corn rib soup
1. Chop the ribs into even pieces and put them in clean water, add an appropriate amount of dry starch and a spoonful of salt, and grab and wash out the blood water in the ribs; Prepare 2 more corns to wash and cut into small pieces; Cut a piece of white green onion into sections; Slice a piece of ginger.
2. Boil water, put the ribs into the pot under cold water, add a spoonful of salt and a little cooking wine to remove the fishiness, after the water is boiled, beat the foam in the pot, take the ribs out, rinse them with clean water, and then control the moisture for backup.
3. Boil water, put the corn into the pot, add a little salt and stir well, then put the ribs in a casserole, turn to low heat and simmer for 40 minutes, simmer the ribs and corn to simmer the nutrients inside.
4. Then add a little chicken essence, pour in a little sesame oil, sprinkle a little green onion, and a delicious and nutritious corn rib soup is ready.
5. Shiitake mushroom goji berry chicken shredded soup
1. Prepare a piece of chicken breast, cut into shredded chicken and put it in a basin, add 3 grams of oyster sauce, 2 grams of salt, 1 gram of pepper, 5 grams of cooking wine, mix well and add some water, continue to stir and sizing for about 2 minutes, add 10 grams of starch to lock in the moisture of the chicken, and then put 5 grams of vegetable oil to prevent the chicken from sticking after the pot, and let it marinate for about 10 minutes.
2. Prepare an appropriate amount of shiitake mushrooms, remove the shiitake roots, tear them into small pieces by hand and put them in a basin, add water to soak and clean; Soak a handful of goji berries in water. Cut chopped green onion, chopped green onion and ginger slices and put together.
3. Boil water in a pot, add 5 grams of cooking wine, add cooking wine to remove the grassy smell and impurities of shiitake mushrooms, after the water is boiled, pour out the shiitake mushrooms quickly rinse with cool water, control the moisture and reserve.
4. Burn oil in the pot, after the oil is hot, pour in ginger slices and shallot segments and stir-fry a few times, pour in shiitake mushrooms and continue to stir-fry to make fragrant, add an appropriate amount of water, pour 5 grams of light soy sauce, 3 grams of chicken juice, 6 grams of salt, 4 grams of chicken powder, 1 gram of pepper, stir the seasoning with a spoon, rinse the goji berries with water and pour them into the pot, skim off the floating dust in the soup, cover the pot and cook on low heat for about 2 minutes.
5. After 2 minutes, the soup has been fully flavored, beat the shredded chicken into the pot, cook on low heat for about 1 minute, hook a spoonful of water starch to make the soup more thick and viscous, stir well and then you can get out of the pot, pour into the basin, pour in a little sesame sesame oil, stir it, this delicious shiitake mushroom goji berry chicken shredded soup is ready.
6. Kelp pork rib soup
1. Split the ribs along the seam and chop them into small pieces, and then wash the blood with clean water; Cut the white green onion into pieces, cut a piece of ginger into slices and put them together; Wash an appropriate amount of kelp.
2. Boil water, add cooking wine, put the ribs under cool water and boil the blood foam, boil the water for 2-3 minutes, take out and rinse to control the moisture for backup.
3. Pour the hot pot with cold oil into the ribs, add salt, stir-fry the water over medium-low heat, stir-fry the aroma, pour in green onion ginger, a little starch and stir-fry to make it fragrant, add water without ribs along the side of the pot, then add red dates, codonopsis, sand ginger, then boil on high heat, skim off the foam, turn to low heat and simmer for 45-60 minutes, add salt, monosodium glutamate, pepper, and then put in kelp knots and simmer for another 15 minutes, delicious.
忌三样
First, avoid going out too early in the morning in winter: the night is long and the days are short today, the temperature in the morning is relatively low, it is easy to catch a cold and get sick if you get up too early in the morning, and you must wear more clothes to protect against the cold when you have to go out.
Second, avoid showing your ankles: After winter, you will enter a cold winter, and exposing your ankles is undoubtedly an opportunity for the cold to "attack" you, and the cold will accumulate more and more in the body.
Third, avoid eating raw and cold food: At the beginning of winter, people will eat some high-calorie food to supplement, and cold food will increase the burden on the stomach, consume the body's yang qi, and reduce the body's immunity.
(Cao)