In the cold winter, the north wind is cold, and everything is dormant, which is the time when the yang energy of the human body is most convergent. In the traditional Chinese 24 solar terms, Xiaohan marks the official beginning of cold weather. In order to maintain the health of the body, people have also begun to pay attention to dietary care. There is a saying that goes well: "Xiaohan eats 3 fresh foods and spends a good year in good health." What do the "3 fresh" refer to here? Next, we will introduce the "3 fresh" in the cold season: fresh in the meat, fresh in the water, and fresh in the soil.
1. Fresh meat: mutton
During the cold season, the temperature plummets, and the wind chill hits people, and the human body needs more calories to maintain normal physiological functions. Lamb is a good choice for warmth. Mutton is warm and has the effect of warming and benefiting qi, warming the stomach and dissipating cold. In the north, there is a saying that "eating radish in winter and ginger in summer does not help doctors prescribe medicine", while in the south, especially in the cold season, mutton is also regarded as an ideal ingredient. A delicious lamb stew with white radish is a classic dish in the cold season.
Recommended recipe: Lamb stewed with white radish
Ingredients: half a sheep's head, a white radish, green onion, ginger, cooking wine, salt, white pepper, chopped green onion, coriander
Here's how:
1. Clean the sheep's head, put it in a pot under cold water, add green onions, ginger slices and cooking wine, boil over high heat, skim off the foam, and remove the sheep's head.
2. Cut off the meat from the sheep's head and cut it into small pieces. Put the lamb bones and mutton back into the pot, add an appropriate amount of water, then add the green onion and ginger slices, bring to a boil over high heat, turn to low heat and simmer for 90 minutes.
3. Clean the white radish, peel and cut into thick slices, put it in a pot, add an appropriate amount of salt to taste, and continue to simmer for 15 minutes. After turning off the heat, add an appropriate amount of white pepper, sprinkle with chopped green onion and coriander, and serve.
The soup is mellow, and the freshness of the white radish complements the deliciousness of the lamb, which is both warm and delicious.
2. Fresh in water: lotus root
In the cold season, the representative ingredient of fresh water is lotus root. Lotus root is rich in dietary fiber and vitamins, which help to strengthen the body's immunity, and its light taste is also suitable for the diet of the cold season.
Recommended recipe: Pan-fried lotus root patties
Ingredients: lotus root, pork, minced green onion and ginger, salt, light soy sauce, sesame oil, chopped green onion, coriander, cooking oil.
Detailed instructions:
1. Wash and peel the lotus root, first cut into thin strips, then into small pieces. The pork is washed, cut into small pieces and ground into minced meat. Add minced green onion and ginger, salt, light soy sauce and sesame oil to the minced meat and stir well.
2. Put the lotus root into the meat filling, stir well again, form meatballs, and press into a meatloaf. Brush the frying pan with oil, heat it, add the lotus root patties and fry over low heat until golden brown on both sides. After frying, turn off the heat and remove from the pot, sprinkle some chopped green onions and coriander to garnish, and serve.
This dish is beautiful in color and aroma, and the crispness of the lotus root blends with the tenderness of the pork, giving people a layered sense of taste.
3. Fresh in the soil: winter bamboo shoots
Winter bamboo shoots are the representative of fresh soil in the cold season, it is the young shoots of bamboo shoots, rich in protein, calcium, phosphorus and other nutrients, which is conducive to the development of bones and the maintenance of normal nerve function.
Recommended recipe: stewed pork ribs with tofu skin with winter bamboo shoots
Ingredients: winter bamboo shoots, tofu skin, pork ribs, green onions, ginger slices, cooking wine, salt, chicken essence.
Here's how:
1. Peel the bamboo shoots and cut them into sections. Cut the tofu skin into wide strips, tie it into knots, clean the ribs, and blanch it with boiling water to remove the blood.
2. Put the pork ribs in the pot, add an appropriate amount of water, add green onions, ginger slices and cooking wine, bring to a boil over high heat, skim off the foam with a spoon, turn to low heat and simmer for 60 minutes.
3. Add the bamboo shoots and continue to simmer for 15 minutes, then add the tofu skin and continue to simmer for 15 minutes. Finally, add salt and chicken essence, sprinkle with chopped green onion and coriander, and serve.
The soup is clear and delicious, the tenderness of the bamboo shoots and the toughness of the tofu skin complement each other, and the freshness of the pork ribs adds to the color.
In the cold season, you might as well taste this "3 fresh" food, the warmth in the meat, the freshness in the water, and the tenderness in the soil, so that you can enjoy the delicious taste in the cold season and spend a good year healthily. Not only can it nourish the body, but it can also add a touch of warmth to the cold season.