With the arrival of winter, the weather gradually turns colder, and a light rain makes the temperature plummet, close to freezing. In such weather, many places have begun to provide heating, but we cannot only rely on external warmth, but also need to regulate from the inside to strengthen our own resistance.
We need to supplement some warm foods, winter is the season of collection, and the body's metabolism will slow down accordingly. Therefore, our diet should be based on warm supplements, such as lamb, chicken, fish and other foods rich in protein and fat, which can help us resist the cold.
The winter diet should be based on warm supplements, eat less cold, raw and cold food, and pay attention to supplementing various nutrients to enhance physical strength, improve immunity, and resist cold. Let's fight the cold with delicious food and welcome the warm winter!
It is recommended to eat 3 warm meat dishes often to warm up and get sick in winter
1. Chicken stewed with mushrooms
1. Slaughter and wash the chicken, and chop it into pieces of moderate size. Wash and slice the mushrooms, slice the ginger, and cut the green onions into sections for later use.
2. Boil a pot of hot water, blanch the chicken pieces in the pot to remove blood and impurities. Remove the chicken pieces, rinse with clean water, drain and set aside.
3. Boil a pot of hot oil, add ginger slices and green onions and stir-fry until fragrant. Then add the chicken pieces and stir-fry until the surface is slightly browned.
4. Pour in cooking wine, stir-fry well, add an appropriate amount of light soy sauce and dark soy sauce, continue to stir-fry evenly, and let the chicken pieces color.
5. Pour in the sliced mushrooms and stir-fry evenly. Then add an appropriate amount of salt and sugar to taste, adjust according to personal taste.
6. Pour in enough water, the amount of water should not exceed the chicken pieces and mushrooms. Once the heat is boiling, reduce the heat to low and simmer slowly. Stir the pot from time to time during the simmering process to prevent the pan from sticking.
7. Simmer for about 40 minutes until the chicken is cooked through and the soup is thick. At this point, you can taste the taste and adjust the salt content appropriately as needed.
8. Finally, sprinkle with chopped green onions and remove from the pot. A delicious chicken stew with mushrooms is complete, the meat is firm, the taste is fragrant and delicious, and it is particularly delicious.
The chicken stew with mushrooms has a mellow flavor, the chicken is tender, the mushrooms are smooth, and the soup is rich, and every bite is endless. Moreover, the nutritional value of this dish is also very high, making it suitable for all groups of people.
2. Stewed beef brisket with tomato
1. Wash the brisket and cut it into pieces, blanch it in hot water to remove blood and impurities.
2. Wash the tomatoes and cut them into cubes, slice the ginger, mince the garlic, and cut the green onions into sections.
3. Heat the pan with cold oil, add ginger slices and minced garlic and stir-fry until fragrant, then add the beef brisket and stir-fry evenly.
4. Add cooking wine, stir-fry evenly, then add light soy sauce, dark soy sauce and sugar and stir-fry evenly.
5. Add enough hot water, bring to a boil over high heat, then turn to low heat and simmer slowly.
6. When the brisket is simmered until medium-rare, add the tomato pieces and green onions and continue to simmer.
7. When the tomatoes are stewed until soft and the beef brisket is cooked through, add an appropriate amount of salt to taste and stir-fry evenly.
The key to this dish is the time and heat of the stew, only when it is stewed just right, the taste of the brisket will be more tender, the flavor of the tomato will be richer, and the nutritional value of this dish is also very high, rich in protein, fat, vitamins and minerals, which is great for good health.
3. Lamb stew with radish
1. Wash the mutton, cut it into cubes, and soak it in water for 30 minutes to remove the blood.
2. Peel the white radish and cut it into cubes. Slice the ginger and cut the green onion into pieces for later use.
3. Boil a pot of hot water, blanch the mutton to remove the fish, and remove it for later use.
4. Add water to the pot, add the blanched mutton pieces, green onion segments, ginger slices, and simmer for 40 minutes.
6. When the time is up, add the white radish and continue to simmer for half an hour.
7. When the mutton and radish are cooked, add an appropriate amount of salt and white pepper to taste, and simmer for a few minutes before coming out of the pot.
During the simmering process, the heat and time can be adjusted appropriately according to personal taste. If you like lamb with a softer and waxier texture, you can extend the simmering time appropriately, and if you like the crunchy texture of radish, you can add radish when the lamb is almost cooked