With the arrival of Xiaohan, the temperature plummets, which is a good season for supplementation. In this cold season, we must not only dress warmly, but also eat nutritious. Today, I would like to recommend three kinds of meat that are more nutritious than pork to help you nourish and ward off the cold and survive the winter healthily.
1. Mutton
Mutton is rich in high-quality protein, calcium, iron and other nutrients, which has the effect of dissipating cold in temperature and invigorating qi and replenishing deficiency. In the cold season, moderate consumption of mutton can enhance the body's ability to withstand the cold and improve immunity.
Recommended recipe: Braised lamb
Material:
500 grams of mutton, 3 slices of ginger, 1 green onion, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of salt.
Method:
1. Cut the lamb into cubes, blanch to remove the blood, remove and set aside.
2. Add oil to the pot, add rock sugar, stir-fry over low heat until melted, add the mutton pieces and stir-fry evenly.
3. Add cooking wine, light soy sauce and dark soy sauce to continue stir-frying, then add enough water, add ginger slices and green onions.
4. Cover the pot and simmer for 1-2 hours until the lamb is cooked and rotten, add salt to taste.
2. Chicken
Chicken is rich in protein, vitamins and minerals, and has the effect of warming and nourishing qi and replenishing essence. During the cold season, eating chicken can enhance physical strength and improve immunity.
Recommended recipe: Chicken stew with shiitake mushrooms
Material:
500 grams of chicken, appropriate amount of shiitake mushrooms, 3 slices of ginger, 1 green onion, appropriate amount of cooking wine, appropriate amount of salt.
Method:
1. Cut the chicken into cubes, blanch and remove the blood and set aside.
2. Add oil to the pan and stir-fry the chicken pieces until lightly browned.
3. Add cooking wine and ginger slices to continue stir-frying, then add plenty of water.
4. Add shiitake mushrooms, cover and simmer for about 1 hour, until the chicken is cooked and rotten, add salt to taste.
The third type: beef
Beef is known as the "pride of meat", and its rich in high-quality protein and trace elements has a significant effect on strengthening the body and growing muscles. In the cold season, we can choose stewed beef to tonic.
Recommended recipe: Beef stew with tomato
1. Prepare the ingredients: Cut the beef into 2 cm cubes, soak in water for 2 hours, and change the water every half hour. Slice the green onions and ginger and mince the garlic.
2. Handle the beef: Put the beef pieces in a pot under cold water, after the water boils, remove the blood foam, remove the beef and drain the water.
3. Stew: Pour oil into a pot, heat over medium heat, add garlic, green onion and ginger and stir-fry until fragrant. Add the tomato paste and stir-fry until fragrant. Then add the beef cubes and stir-fry well.
4. Seasoning: Add an appropriate amount of cooking wine, light soy sauce, salt and pepper, and stir-fry evenly.
5. Simmer: Add an appropriate amount of water, turn to low heat and simmer until the beef is cooked and rotten.
6. Remove from the pot: Finally, sprinkle with chopped green onions, stir-fry evenly, and remove from the pan.
Fourth: pigeon meat
Pigeon meat is extremely nutritious and rich in protein, vitamins and minerals. Traditional Chinese medicine believes that pigeon meat has the effect of nourishing yin and kidneys, invigorating qi and blood, and is especially suitable for eating in the cold season.
Recommended recipe: Steamed pigeon meat
Ingredients: 2 pigeons
Seasoning: appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of white pepper, appropriate amount of coriander (optional)
Second, the production process:
1. First of all, the pigeon is cleaned, chopped into pieces, and then gently patted on the pigeon pieces with a knife several times to make the pigeon pieces more flavorful.
2. Take a container, put the pigeon pieces into the container, add an appropriate amount of ginger slices and cooking wine, mix well and marinate for 15-20 minutes to make the meat more tender.
3. While marinating the pigeons, you can prepare a steamer and bring water to a boil.
4. Take out the marinated pigeon pieces, remove the ginger slices, sprinkle with an appropriate amount of salt and white pepper and spread evenly on the surface of the pigeon pieces.
5. Put the prepared pigeon pieces into a steamer with boiling water and steam them on high heat for 15-20 minutes, or until the pigeon pieces are cooked through.
6. Prepare a small bowl, mix the appropriate amount of light soy sauce and oyster sauce, after the steamed pigeon pieces are out of the pot, pour the seasoning on the pigeon, and sprinkle with coriander to make the whole dish more fragrant.
In short, if you take a tonic in the cold season, you might as well eat more mutton, chicken, pigeon, and beef. Not only are they nutritious and nourishing to ward off the cold, but they also keep you healthy for the winter. In this cold season, let's warm our bodies and minds with food and welcome a better life.