As the saying goes: "1929, don't shoot, 3949, walk on ice". It means that during the "39" period, the river surface has frozen due to the drop in temperature, and it doesn't matter if people walk on it. It fully shows that the weather has entered the coldest winter, and we should pay attention to daily warmth in life, and change our diet to adapt to the cold climate, and eat more ingredients with high protein. There is a traditional saying among the folk that "three nines make up for one winter, and there will be no pain in the coming year", which is the practice of eating chicken, duck and fish meat in winter to nourish the body. Today is the first day of "March Nine", remember to eat more of these three high-protein ingredients to warm up the cold winter.
1. Beef
Beef is an ingredient that has the effect of replenishing dry heat and temperature, and eating beef regularly can effectively prevent the impact of the cold climate on the body, warm up the body, and avoid cold and evil and yang qi. There are many ways to make beef, and there are braised beef, stewed beef brisket with tomatoes, beef pot, Hangzhou pepper beef tenderloin, etc., many people say that the beef method is not simple, and it is firewood and stuffed teeth, and it is not much to eat. A friend who is a chef told me that if you want the beef to be smooth and not firewood, you can get it all right in one step, and the beef you make is smooth and tender. Today, I will share a recipe for stir-fried beef tenderloin, and I will not get tired of eating it every day.
Ingredients: 1 piece of beef tenderloin, a little soaked red pepper, shredded green onion, shredded ginger, 1 tablespoon light soy sauce, a pinch of salt, a pinch of peanut oil.
1. The meat parts of the beef are different, the taste is different, and the beef tenderloin is used to make the stir-fried beef tenderloin. Shred the beef tenderloin, add cornstarch and egg whites, grasp the cooking wine, and marinate for about 10 minutes, this step is the key step for the beef to be tender.
2. Shred the green onion, shred the ginger, and soak the red pepper to change the knife.
3. Put peanut oil in a non-stick pan, heat it slightly, pour the marinated beef into the pot, you can use medium heat, use chopsticks to scatter the beef tenderloin, fry the beef white, add green onion and ginger and stir-fry well, stir-fry the fragrance.
4. Finally, pour in the cut pickled pepper, stir-fry well, add a little salt to taste, and add a little less salt, because the pickled pepper contains a certain amount of salt, and adding more salt will be very salty, which will affect the taste of the dish. It is served on a plate, and the method is very simple, and the fried beef is smooth and tender.
2. Fish
Fish is a good ingredient for the "39 days" tonic, and the weak people are not suitable for eating too dry beef and mutton, and the nutritious, very low fat content of fish is very suitable for this kind of people. Fish is not only delicious, but also highly nutritious, with twice as much protein as pork, making it a high-quality protein ingredient. Today I will share a Sichuan dish on behalf of sauerkraut fish, make a big pot of sauerkraut fish in three or nine days and serve it to the table, and the family of three will eat no soup left, it is really delicious, and the whole body is warm and not afraid of cold after eating.
Ingredients: 1 grass carp (about 3 catties), 1 spoon of sweet potato starch, 1 egg white, appropriate amount of sauerkraut, appropriate amount of pickled pepper, green onion, ginger slices, 1 dried red pepper, appropriate amount of peanut oil, a little chicken essence.
1. Grass carp is slaughtered and washed, the fish head and fish bones are separated, and slice into fish fillets. Fill the fillets with sweet potato starch and 1 egg white and grasp well.
2. Add a little oil to the pot and heat it, add the green onion and ginger, burst the fragrance, pour in the sauerkraut and stir-fry evenly.
3. Pour in an appropriate amount of water, put in the fish head and fish bones, bring to a boil over high heat, change to low heat and simmer slowly. Puree the pickled peppers and fry them in oil until fragrant, then pour them directly into the pan. After simmering for about 20 minutes, remove the fish head and bones and put them in a basin, put the fish fillets in the pot one by one, cover and simmer the fillets. After it is fully cooked, add chicken essence to taste, pour directly into a basin, sprinkle with minced shallots and bell peppers, and pour a spoonful of hot oil on top. In this dish, the salt in the sauerkraut and pickled peppers is enough, and it tastes good without adding any more salt.
3. Quail eggs
Compared with eggs, quail eggs have a 30% higher protein content and are rich in lecithin and brain phospholipids, which are not only good for nutrition and nourishment, but also have the effect of strengthening the brain. Quail eggs are also one of the best ingredients for Sanjiu to nourish and strengthen the body against the cold. Today I share a scrambled quail egg, which tastes quite good and has a great nourishing effect.
Ingredients: quail eggs, bell peppers, green onions, ginger, light soy sauce, salt, sugar, starch
1. Cook the quail eggs, peel off the skin, wash the bell peppers, and cut them into pieces. Put the light soy sauce, salt and sugar in a bowl and stir well.
2. Put peanut oil in the pot, put the quail eggs in the oil until golden brown, and put them in a bowl for later use.
3. Leave the bottom oil in the pot, add the green onion and ginger shreds and stir-fry until fragrant, add the sauce of bell pepper and quail eggs, hook in the water starch, and turn off the heat. The nutritious and delicious fried quail eggs with bell peppers are served on the table, and the taste is amazing.
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