Today, the little cold is coming, and it is a heart-wrenching moment in the ice and snow. Suddenly, some people often nag: "Xiaohan doesn't raise yang, and he will be busy all year round." Indeed, the replenishment and recuperation of yang energy is essential for the health of the body.
In this cold season, what we need most is the warmth of the sun. So, why not let food become a source of warmth for us? Today, I would like to recommend a few foods that can replenish yang energy, so that we can get the warmth of the sun in the cold winter day.
The first is green onions, ginger and garlic. Green onion has the effect of warming and replenishing, which can diverge the cold evil on the surface of the muscle and dredge the meridians; ginger is a good product to promote blood circulation and warm the whole body; garlic is a natural cold-resistant holy product, which can not only enhance the generation of yang energy in the body, but also has the effect of antibacterial and anti-inflammatory. Pairing them with ingredients can not only increase the taste, but also nourish yang energy, which is a delicacy in the cold winter.
Leeks and peppers are also the best choices for replenishing the sun in winter. The taste of leeks is pungent and warm, and it has the characteristics of warming and replenishing kidney yang and helping yang to solidify essence. Eating leeks often can warm the kidneys, enhance physical fitness, and prevent discomfort caused by cold. The chili pepper can warm and dispel the cold evil, unblock the meridians, and increase the yang energy in the body. Paired with leeks and chili peppers, the spicy flavor is brought to the tip of the tongue and let us enjoy a touch of mellow sunshine in winter.
In the end, the status of lamb is definitely not to be underestimated, it is the favorite of so many people. Mutton is warm, beneficial to yang qi, can nourish the spleen and stomach, and warm the whole body. Especially in winter, moderate consumption of mutton can increase body temperature, enhance resistance, and make people no longer afraid of cold. A delicious lamb pot with a fragrant aroma that seems to dance in the afterglow of winter.
Whether it is green onions, ginger, garlic, leeks or chili peppers, they are a perfect match with mutton, such as the combination of mutton and leek flowers, the combination of fried lamb with green onions, or the combination of roasted lamb with cumin pepper are all very delicious dishes.
Speaking of mutton, I have to mention one dish: stir-fried lamb with green onions.
This dish, also known as fried lamb with green onions, is a traditional Shandong dish that is very popular in the north. Lu cuisine is good at operating green onions, such as scallion roasted sea cucumber, green onion roasted tofu and so on.
Green onions are one of the favorite ingredients of Shandong people, and the green onions in winter are crispy, sweet and delicious, with mutton, and stir-fried in the pot. The aroma of green onions and lamb blends with each other, and the lamb is soft and tender, overflowing with gravy, mixed with the aroma of green onions, and has a long aftertaste.
To prepare the fried lamb with green onions:
Prepare 1 green onion, 1 piece of ginger, 1 lamb.
Then slice the lamb, add 1 tablespoon of salt, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce and 1 tablespoon of pepper and marinate for a while.
Heat the oil, add the ginger shreds and stir-fry, then add the mutton, and quickly stir-fry until it changes color.
Then add the green onions, continue to stir-fry, fry until broken, and you can get out of the pot.
There are many ways to make mutton, stewed mutton soup, roast mutton, red stewed mutton, etc., all of which are not as simple and convenient as this dish.
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