As the old saying goes, "the beginning of winter does not make up, the cold winter suffers", tomorrow is the "beginning of winter" in the 24 solar terms, although its arrival is not a real cold winter, but it means that it has entered winter, and the temperature will be colder day by day. Winter is the season to enjoy a good harvest and recuperate. Lidong is also one of the "four seasons and eight festivals" in ancient society, so the people attach great importance to this day.
There are many customs and habits in the beginning of winter, such as sacrifices, scabies, brewing rice wine, etc., but the most popular is about food, because people have worked hard for a year, and they can recuperate after the beginning of winter, so they should eat some delicious food to treat themselves, and also lay a good foundation for the cold winter.
Tomorrow will be winter, no matter whether you have money or not, remember to eat more winter 5 treasures to lay a good foundation for the cold winter.
The first treasure: radish
As the old saying goes, "Eat radish in winter and ginger in summer", the radish at this time is crispy and juicy, and it is a very seasonal delicacy, no matter how you cook it, it is very delicious.
Recommended Method【Pickled Radish】
Main ingredients: radish, green and red peppers, garlic
1. First prepare the radish and clean it, then cut off the two ends, and then we cut the radish into 3 mm slices, the thickness is moderate, too thick and too thin will affect the taste.
2. Add an appropriate amount of sugar to the cut radish, it is better to use white sugar than salt, don't worry that the radish will become too salty, and the radish will not have heartburn, grab the sand water evenly for 2 hours.
3. Then put a spoonful of light soy sauce, a spoonful of balsamic vinegar, and half a spoon of sugar in the bowl and stir evenly, this simple sauce is ready, and the simpler the pickled radish is actually made at home, the better, and there is no need to use a very complicated sauce.
4. The radish has become very resilient after the time comes, and there is a lot of water in the sand, remember not to rinse it with water, just squeeze out the water, so that the radish will be stored for a longer time.
5. Then put in the chopped garlic slices and chili peppers, pour in the seasoned sauce, and finally grasp and marinate evenly for 30 minutes before eating.
The second treasure: the pigeon
As the saying goes, "one pigeon is better than nine chickens", the nutritional value of pigeons is very high, there are effects such as replenishing deficiency and replenishing qi, people are often weaker in autumn and winter, at this time eating more pigeons can make people's physique better.
Recommended Recipe【Pigeon Mushroom Soup】
Main ingredients: pigeons, mushrooms, shallots, coriander, wolfberry
1. Prepare a pigeon to rinse with water first, then chop the pigeon from the middle, and then chop it into small pieces.
2. After the pot is heated, pour in an appropriate amount of cooking oil, then put in the pigeon, stir-fry the pigeon meat over medium heat, and fry the excess water in the pigeon, so that the pigeon meat tastes more fragrant, and can achieve the purpose of removing the fish.
3. Fry until the pigeon meat changes color, slightly golden brown, then pour it out into the casserole, put in green onion and ginger, a few red dates, and mushrooms soaked in advance (morels, shiitake mushrooms, tea tree mushrooms, deer antler mushrooms,)
4. Then pour in an appropriate amount of boiling water, remember that it is best to boil the soup, so that the stewed soup is delicious, and the meat is also tender. Bring to a boil over high heat, reduce the heat to medium and simmer for 1 hour.
5. When the time is up, you only need to put salt and chicken essence, sprinkle with some green onions, coriander, and wolfberries.
The third treasure: mutton
The most popular meat in winter is mutton, because mutton has the effect of warming the cold and improving the body's immunity. The tender mutton is both enjoyable and satisfying, and the mutton soup is also delicious, and a mouthful of soup and meat is really a must-have delicacy in winter.
Recommended Recipe【Mutton Soup】
Main ingredients: mutton, mutton bones, mutton fat,
1. Soak all the ingredients in clean water, the purpose is to soak the blood water out and reduce the smell of mutton, the time is best in 3 hours, you need to change the water halfway, only soak the blood water clean, and the flavor of the dish will be small.
2. The soaked mutton and mutton bones need to be blanched, pot under cold water, keep the water boiling over high heat, and do not cover the pot during this process, so that the smell can be emitted. After boiling the blood foam, beat it off with a spoon and continue to cook for another 3 minutes, remove and rinse with warm water.
3. After boiling the blood foam, skim off, and then continue to cook on high heat until the soup begins to turn white, turn off the heat and remove it, then rinse it with warm water.
4. Boil an appropriate amount of hot water in advance, put the washed mutton, mutton bones, and mutton fat into it, and then add Sichuan pepper and angelica. If you don't have excessive requirements for the color of the soup, you can add some cumin. Because cumin is put in it, the color of the soup will turn green, affecting the white soup.
5. If you want the mutton to have no smell, don't cover the pot too tightly when stewing the soup, and be sure to keep the medium and high heat to let the mutton tumble in the soup. Mutton soup wants to be milky, in fact, to put it simply, it is the result of water and milk blending with oil in water, if there is less oil, the soup will definitely not be milky. Some people may worry that adding mutton fat will make it fat, but in fact, fresh mutton fat is not fat, but we can't use plate oil, we must have "waist fossa oil".
6. About 1 hour, the mutton soup will become milky white, the mutton is cooked, take out the mutton and slice it and put it at the bottom of the bowl, then put it into the mutton soup, sprinkle green onions and coriander, and put salt and pepper.
The fourth treasure: cabbage
Cabbage means "hundred wealth", winter is the season when cabbage is on the market in large quantities, the fresh and tender cabbage tastes sweet and delicious, and the methods are more diverse, cold dressing, stewing, stir-frying are all delicious.
Recommended recipe [Spicy stir-fried cabbage]
Main ingredients: baby cabbage, minced meat, red pepper, green pepper
1. Prepare 2 small cabbage (baby cabbage) to cut off the roots first, then tear off the cabbage piece by piece, and rinse it with water after tearing it off.
2. Prepare a few green peppers and cut them into rings after washing, and cut them into rings after washing the millet peppers, if you can't eat spicy, you can cut less, or you can replace the peppers with beans or small celery, and prepare more garlic and chop them into minced garlic for later use.
3. Boil some water in the pot, after the water is boiled, put in the cabbage and blanch it, the time should not be too long, dozens of seconds is OK, and after blanching, control the water and put it into the plate.
4. Add more oil to the pot, add the meat foam and fry until it changes color, then add cooking wine and stir-fry for a few seconds, add a spoonful of bean paste, a spoonful of light soy sauce, a spoonful of oyster sauce, and then stir-fry the seasoning evenly.
5. After stir-frying evenly, pour in minced garlic and stir-fry until fragrant, then pour in the cut chili pepper and stir-fry until the chili pepper is broken, and finally pour in some water starch and fry until it is slightly viscous.
6. After frying, pour it directly on top of the cabbage and serve.
Use the simplest ingredients to make the most beautiful dishes, make a meal of love for the family, I am Mommy early, every day you will bring a home-cooked food. If you like me, like it, forward and follow it!