"If you don't make up for the winter solstice, you will suffer in spring", next week's winter solstice, eat more "Winter Five Treasures", nourish and drive away the cold
Next week is the winter solstice solar term, which means that half of the winter has passed, winter is coming, the weather will get colder and colder, we must do a good job of keeping warm and cold, and we must pay attention to supplementation. Winter tonic is particular, eat more "Winter Five Treasures", rich in nutrition, nourishing and cold, to help survive the cold winter.
1. Radish - radish beef brisket pot
Prepare beef brisket, white radish, Sichuan pepper, garlic cloves, chives, ginger, cinnamon, bay leaves, star anise, dried chilies, light soy sauce, dark soy sauce, oyster sauce, bean paste, cooking wine, cooking oil, and salt.
1. Cut the beef brisket into small pieces, soak in water for 1 hour, wash off the blood and set aside. Peel and wash the white radish, cut into pieces and set aside. Beef brisket in a pot under cold water, add green onions, ginger slices, cooking wine, skim off the foam after boiling over high heat, remove and rinse for later use.
2. Add an appropriate amount of oil to the pot, add rock sugar and stir-fry the sugar color, pour in the beef brisket and stir-fry quickly to color, add green onions, ginger, garlic, star anise, cinnamon, bay leaves, and dried chili peppers and stir-fry until fragrant, add bean paste and stir-fry the red oil, pour in light soy sauce, dark soy sauce, and oyster sauce and stir-fry evenly.
3. Pour boiling water over the brisket and simmer for 1 hour. Add the white radish pieces, continue to simmer for half an hour, finally add an appropriate amount of salt to taste, and continue to cook for 10 minutes.
2. Yam - Huaishan porridge
Prepare iron stick yams, rice, glutinous rice, red dates, wolfberries, and sugar.
1. Peel the yam with an iron stick, wash it and cut it into small pieces. A bowl of rice, half a bowl of glutinous rice, wash and soak for half an hour. Pour the rice and glutinous rice into the rice cooker, add the yam, washed wolfberries and red dates, and pour in an appropriate amount of water.
2. Cover the lid and choose the function of cooking porridge, add sugar after cooking, stir evenly, and it can be eaten, which warms the heart and stomach, beautifies and nourishes the skin, delicious and easy to make.
3. Tofu - stewed tofu with cabbage and pork belly
Prepare cabbage, tofu, pork belly, vermicelli, green onion, ginger and garlic, light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, salt, and dried chili.
1. Cut the green onion into sections, mince the ginger and garlic, and cut the dried chili pepper into sections. Wash the tofu and cut into cubes, cut the pork belly into thin slices, and cut the Chinese cabbage into chunks. Soak the vermicelli in warm water in advance until soft, drain and set aside. Add an appropriate amount of light soy sauce, dark soy sauce, oyster sauce and sugar to the bowl, stir well and set aside.
2. Add an appropriate amount of oil to the pot and heat it, add the pork belly and stir-fry the fat over low heat, add green onions, ginger, garlic and dried chili peppers and stir-fry until fragrant, pour in an appropriate amount of cooking wine and stir-fry to remove the smell, pour in the Chinese cabbage and stir-fry until soft, put tofu cubes and vermicelli.
3. Pour in the seasoned sauce, add a bowl of water to cover the ingredients, simmer for 10 minutes on high heat, after the ingredients are cooked, add an appropriate amount of salt to taste, and dry the soup over high heat.
4. Spinach - spinach pork liver soup
Prepare pork liver, spinach, ginger, wolfberry, cooking wine, white vinegar, starch, sesame oil, and salt.
1. Soak the pork liver in cold water for 1 hour, wash it after soaking in blood water, cut off the fascia, and then cut it into thin slices. Add white vinegar to the pork liver slices to remove the smell, squeeze out the water, add cooking wine, salt, starch and grasp well, and marinate for 20 minutes.
2. Bring water to a boil, add the marinated pork liver slices, cook until discolored, and then remove for later use. Wash the spinach and cut it into sections, and shred the ginger. Boil the spinach in a pot under water, add an appropriate amount of cooking oil, can keep the color green, and drain the water after it becomes soft.
3. Heat oil from the pot, add shredded ginger and stir-fry until fragrant, pour in water and boil, add pork liver slices, wolfberries and spinach, cook for 2 minutes, add an appropriate amount of salt and sesame oil, stir evenly and then get out of the pot.
5. Chestnut - chestnut stewed chicken
Prepare whole chicken legs, chestnut kernels, green onions, ginger and garlic, Sichuan pepper, sugar, pepper, salt, cooking wine, soy sauce, and cooking oil.
1. Cut the green onion into sections, slice the ginger and flatten the garlic. Chop the whole leg of the chicken into pieces, wash off the blood, add cooking wine, soy sauce and pepper, mix well, and marinate for half an hour. Peel the chestnuts and peel the kernels for later use.
2. Heat the oil from the pot, add the marinated chicken thighs, fry them over low heat until the color is golden, add an appropriate amount of white sugar to fry the sugar color, color the chicken pieces, add chestnut kernels and stir-fry evenly, add an appropriate amount of cooking wine and soy sauce, add water to cover the ingredients, and simmer for 20 minutes to get out of the pot.
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