"Suddenly like a night of spring breeze, thousands of trees and pear blossoms", in recent days, the north ushered in a heavy snow cooling day, fluttering snowflakes accompanied by strong winds, such weather if you don't wrap yourself tightly, really a little unbearable.
It is estimated that when the winter solstice enters the ninth day next Friday, the weather will be even colder, and in such a snowy cooling day, in addition to going out less and keeping warm from the cold, it is also necessary to eat more dishes that come with "cold warming up", especially these 3 kinds of dishes, insist on eating when it is cold, and warm through the cold winter.
1. Green onions
Green onions are winter in every household to reserve some of the wintering autumn vegetables, not only can be used to burst the pot to increase the fragrance, green onions also have a good effect of warming the body, heavy snow cooling days, often eat some green onions, can ventilate the cold and warm up.
Recommended recipe: Stir-fried lamb with green onions
1. After the mutton slices are naturally thawed and set aside, peel off the old skin of the green onions, separate the green onion white and green onion heart, and cut the separated green onion white and green onion heart into eyebrow slices with an oblique knife.
2. Boil water in a pot, add a few drops of cooking wine to the water, put the mutton slices into the pot after the water boils, blanch until the mutton slices change color, skim off the foam, take out the mutton slices and rinse them with water.
3. Put oil in the pot, after the oil is hot, add the white part of the green onion and stir-fry it to get fragrant, and then add the heart of the green onion and stir-fry evenly.
4. Put the blanched lamb slices into the pot, cook in cooking wine, fresh soy sauce, balsamic vinegar and add a little sugar and stir-fry well.
5. Add a little salt and pepper to the pot, pour in the water starch to hook a thin thicken, drop a few drops of sesame oil, then sprinkle in a handful of green onion slices, stir-fry evenly and cook some balsamic vinegar along the edge of the pot to enjoy.
2、萝卜
Radish is rich in vitamin C and a variety of trace elements, "eat radish in winter and ginger in summer, do not work for doctors to prescribe medicine", radish is a very good ingredient in winter, often eat something can help the body ventilation and cold, and the price of radish is also very cheap, heavy snow cooling days are also a good time to eat radish.
Recommended recipe: Beef brisket stewed with radish
1. Wash the green radish and scrape off the old skin, cut off the root and cut into hob pieces.
2. Put the beef breast meat into the pot with cold water, drop a few drops of cooking wine into the water, skim off the foam after the water boils, take out the beef breast meat and wash it, and cut the washed beef breast meat into pieces of uniform size.
3. Stir-fry chives, ginger and garlic in the pot, fry the red oil with a little tomato sauce, put the cut beef breast meat into the pot, stir-fry the fat and cook in the cooking wine and a fresh soy sauce, add boiling water after stir-frying, add a clove of star anise and a few bay leaves.
4. After the soup in the pot boils over high heat, turn to low heat, simmer until the beef breast meat can be inserted through with chopsticks, add the cut radish pieces, continue to simmer until the radish is soft and rotten, add salt and pepper to taste, turn on the high heat to collect the thick soup and then enjoy it out of the pot.
3. Fennel
Fennel has a natural fragrance smell, has always been a good ingredient for medicine and food, fennel is not only rich in vitamin C and chlorophyll, its unique volatile sesame oil can also help drive away cold and dehumidification, heavy snow to cool down in the cold winter season, you can often eat some fennel to warm up the mouth.
Recommended recipe: Dumplings stuffed with fennel pork
1. After the pork is cleaned, chop it into a filling, add minced green onion and ginger, salt, pepper, Yipin fresh soy sauce and oyster sauce to the minced meat and stir well, and then beat in water until the meat filling swells and strengthens.
2. Pick and wash the fennel after removing the roots, drain the washed fennel and cut it into fine pieces with a top knife, add salt and mix well to kill the water, and dry the fennel that kills the water.
3. Mix the dried fennel into the meat filling, pour oil fried with peppercorns, and stir the fennel and the adjusted meat filling well.
4. Wrap the rolled dumpling wrapper with the adjusted fennel meat filling, pinch it tightly and put it into the pot of boiling water, boil it three times in cold water, and cook until the dumplings are bulging and floating.
Although it has not yet entered the number nine cold days, this year's winter looks colder than in previous years, especially the recent heavy snow cooling weather, which makes people really feel the cold winter.