In the cold season, the direct point of the sun is still in the southern hemisphere, and the heat in the northern hemisphere is still in a state of dissipation, so the temperature in the northern hemisphere is still decreasing. And Xiaohan is one of the coldest periods of the year, because as the saying goes: "Xiaohan is at 239, and the sky is cold and cold to shiver", which is enough to show the coldness of Xiaohan, so after Xiaohan, regardless of wealth or poverty, we must conform to the season, eat more food that warms the stomach and moisturizes the skin, so that we can spend this cold winter more peacefully!
For example, in the small cold season, I will definitely remember to give my family "eat 3 meats, eat 3 things, and avoid 3 flavors", because these 6 foods are most suitable for eating in the small cold season, and at the same time eat less 3 kinds at this time, which is more conducive to health, so I will introduce to you in detail these 6 foods and the 3 flavors of taboos, I hope you can read it carefully and benefit early.
【Eat 3 meats】
The first type of meat: beef in sauce
During the Xiaohan solar term, I will make sauced beef for my family once a week, because the protein and fat content of beef is relatively high, so eating more beef when it is cold can provide sufficient energy for the body. And making beef into sauce can not only increase the appetite of the family, but also prevent the beef from stuffing your teeth.
【Beef sauce】
[Preparation of raw materials]: 5 kg of beef tendon, 10 grams of green onions, 10 grams of ginger, 5 grams of Sichuan pepper, 5ml of Huadiao wine, 150 grams of soybean paste, 15ml of light soy sauce, 10ml of fermented bean curd, 30ml of sugar, 3 grams of star anise, 2 grams of angelica, 3 grams of tangerine peel, 5 grams of bay leaves, 1 gram of cinnamon, 3 grams of cumin, 2 grams of grass fruit, 2 grams of white cardamom, 1 gram of lemongrass, salt, edible oil, appropriate amount of water.
【How to make the sauce beef】:
Step 1: First wash the beef tendon, then put salt, green onion, ginger, pepper, and Huadiao wine into the beef tendon and stir evenly, then press the weight, marinate the beef tendon for 12 hours and wash it for later use.
Step 2: Put an appropriate amount of cold water in the pot, then put the beef tendon into the pot, blanch the beef tendon for 15 minutes on high heat, then remove it, and then rinse it with water.
Step 3: Prepare a casserole, mix water, soybean paste, light soy sauce, fermented bean curd, sugar, all spices, cooking oil, and salt together, then cook over high heat for 30 minutes, then put the beef tendon into the pot, cook for 35 minutes on medium heat, then turn off the heat, then soak the beef tendon for 6 hours and then remove it, and finally cut the beef tendon into slices and eat.
The second type of meat: braised pig's trotters
In the cold season, I will marinate a large pot of pig's trotters, and then every time I steam rice, steam 1-2 pig's trotters for my family to eat, because eating more pig's trotters can not only drive away the cold and warm the stomach, but also have the effect of whitening and moisturizing. If there are people in the family who are relatively weak, eat more pig's trotters, and you can also replenish blood and qi.
【Braised pig's trotters】
[Preparation of raw materials]: 5 pig's trotters, 3 grams of star anise, 12 grams of bay leaves, 7 grams of cumin, 5 grams of grass fruit, 10 grams of licorice, 6 grams of Sannai, 6 grams of sand kernels, 5 grams of woody fragrance, 6 grams of white cardamom, 5 grams of angelica, 7 grams of cinnamon, 8 grams of dried ginger, 8 grams of tangerine peel, 5ml of dark soy sauce, 50ml of sugar, 5 grams of Sichuan pepper, 5 grams of dried chili pepper, 20 grams of green onions, 20 grams of old ginger, 5ml of liquor, 10 grams of chicken essence, salt, appropriate amount of edible oil.
【The practice of braised pig's trotters】:
Step 1: First burn the pig's trotters with fire to remove the stray hair that may be contained on the pig's trotters, and then brush the pig's trotters with hot water.
Step 2: Mix the pig's trotters, ginger, green onions, salt, and peppercorns together, then marinate the pig's trotters for 24 hours, and then rinse the pig's trotters.
Step 3: Soak all the spices in white wine for 10 minutes, then put all the spices, pepper, dried chili, salt, chicken essence, dark soy sauce, sugar color, and liquor into stainless steel, boil the water over high heat, continue to cook for 30 minutes, then put the pig's trotters into the pot, turn off the heat after 30 minutes of medium heat, and finally soak the pig's trotters for 2 hours before eating.
The third type of meat: roast lamb
When the weather is cold, it is the time to eat mutton, because mutton is warm, and often eat mutton in winter, which can not only increase the body's heat and resist the cold, but also help the spleen and stomach to digest. In my family, I like to eat lamb kebabs for my family in winter, because the cooked lamb is more fragrant and can increase our appetite!
【Lamb skewers】
[Preparation of raw materials]: 2 catties of lamb leg meat, 50 grams of onions, 3 grams of thirteen spices, 10 grams of starch, 3 grams of chicken essence, salt, edible oil, and appropriate amount of barbecue powder.
【Kebab preparation】:
Step 1: First wash the lamb leg and cut it into cubes, then put the onion, thirteen spices, starch, salt, chicken essence, and cooking oil into the mutton and stir well, then marinate the mutton for 1 hour.
Step 2: After 1 hour, put all the lamb on bamboo skewers, then put the lamb skewers on the charcoal fire to cook, then sprinkle a little barbecue powder and serve.
【3 soups】
The first soup: white fungus soup
In the cold season, it is the driest time of the year, at this time, in order to alleviate the dryness of my family, I will cook a pot of "white fungus soup" for my family to drink, because white fungus soup can not only hydrate and moisturize the skin, but also it contains a variety of trace elements. In winter, white fungus soup must be drunk hot, and the time should not exceed 48 hours, otherwise it can easily lead to diarrhea.
【White fungus soup】
[Preparation of raw materials]: 50 grams of white fungus, 30 grams of rock sugar, 20 grams of red dates, 3 grams of wolfberry, appropriate amount of water.
[How to make white fungus soup]: First put the white fungus into clean water and soak it for 3 hours, then put the white fungus, red dates and water into the casserole, stew the white fungus over medium-low heat for 25 minutes, then put the rock sugar into the casserole, continue to simmer for 10 minutes, and finally sprinkle a little wolfberry to eat.
Second soup: Sydney soup
The weather is cold, and we often drink some soups that moisten the lungs and relieve cough, such as Sydney soup, which is most suitable for drinking in the cold season, because Sydney soup has the effect of calming the nerves and nourishing the stomach, dissolving phlegm and relieving cough, reducing fire and detoxifying.
【Pear Soup】
[Raw material preparation]: 350 grams of Sydney, 30 grams of old rock sugar, 2 grams of wolfberry.
[How to make Sydney soup]: First peel the pears and wash them, then cut the pears into pieces, then put the rock sugar pears into a casserole and stew for 10 minutes, and finally put the wolfberries into the pot and continue to cook for 10 seconds before eating.
The third soup: duck soup
In the small cold, many people will eat more spicy or hot food in order to drive away the cold and be warm, and eating too much of these foods is easy to catch fire, so in the small cold, I recommend that you drink a little duck soup appropriately, because the duck soup not only has the effect of clearing heat and reducing fire, but also can improve the body's resistance.
【Duck and radish soup】
[Preparation of raw materials]: 1 duck, 1000 grams of radish, 20 grams of ginger, 5ml of liquor, 2 grams of pepper, salt, cooking oil, appropriate amount of coriander (chopped green onion).
【How to make duck and radish soup】:
Step 1: First of all, the duck is cleaned, then the duck is chopped into pieces of moderate size, then the duck is put into cold water, blanched for 10 minutes and then removed, and finally rinsed with cold water twice for later use.
Step 2: Put an appropriate amount of oil in the pot, burn the oil until it smokes, put all the duck and ginger into the pot, fry on high heat for 2 minutes, then sprinkle a little white wine along the edge of the pot, and then continue to stir-fry for 5 minutes.
Step 3: Put the fried duck and hot water into the casserole, simmer the duck over medium heat for 90 minutes, then put salt, pepper and white radish into the pot, continue to simmer over medium heat for 20 minutes, and then sprinkle a little coriander (chopped green onion) and serve.
【Avoid 3 flavors】
First taste: spicy
Although the temperature is particularly low when it is cold, eating some spicy flavor appropriately can drive away the cold and warm the stomach, but in the cold season, due to the particularly dry climate, people with relatively low resistance at this time eat more spicy flavor, and it is easy to catch fire, so it is recommended that everyone should eat less spicy food during the small cold solar term, which is more conducive to health.
Second taste: sweetness
In winter, we must eat less foods that are too sweet, because eating too much sweet and greasy foods can also lead to mouth ulcers. It is recommended that everyone eat more apples, oranges, pears and other fruits when they are cold, which is more conducive to health.
Third taste: salty
Many people especially like to eat pickles, but I recommend that you do not eat particularly salty pickles, because eating too much salty will not only reduce immunity, but also increase the burden on the kidneys, which is not conducive to the health of the body.
Editor丨Zheng Wei