Sanjiu does not make up, the spring suffers, today into the Sanjiu, remember to eat 2 meat and 3 vegetables, and lay a good foundation for the spring
It is necessary to take tonic in every season, and the tonic in winter is in Sanjiu. The weather in Sanjiu is cold, so you should pay attention to keeping warm and know how to make up for it. As the old saying goes, "if you don't make up for Sanjiu, you will suffer in spring", Sanjiu eats more nutritious food and strengthens your physique, you can successfully survive the cold winter of Shujiu, and your body is great in spring.
Remember to eat 2 meat and 3 vegetables to lay a good foundation for the beginning of spring.
Eat 2 meats
1. Chicken
As the old saying goes, "every nine chickens, good health in the coming year", chicken has high nutritional value, rich in protein, vitamins, minerals, etc., which can enhance physical fitness.
Recommended method: [Cola chicken wings]
Prepare chicken wings, cola, light soy sauce, dark soy sauce, cooking wine, salt, chicken essence, green onion, ginger, star anise, and cooking oil.
1. Wash the chicken wings, make a few cuts on the surface, pot under cold water, add an appropriate amount of cooking wine, cook over high heat for 3 minutes, remove and rinse, and drain. Slice the green onion and slice the ginger.
2. Heat oil in a pot, add chicken wings and fry them over low heat for a while, fry until the color is golden on both sides, pour in light soy sauce and dark soy sauce and stir-fry for color, add green onion and ginger and star anise and stir-fry until fragrant, pour in cola and chicken wings, and simmer for 20 minutes. Finally, add an appropriate amount of salt and chicken essence to taste, and reduce the juice over high heat to get out of the pot.
2. Mutton
Mutton is warm, can dispel wind and dampness, warm and replenish the body, improve immunity, and is most suitable for winter tonic food.
Recommended method: [Braised lamb shank]
Prepare lamb shank, garlic sprouts, green onions, ginger, star anise, cinnamon, Sichuan peppercorns, dried chilies, light soy sauce, dark soy sauce, cooking wine, cooking oil, and salt.
1. Chop the leg of lamb into small pieces, soak it in water for 1 hour, remove the blood and wash it, and drain the water. Add water to the pot, add lamb shank, green onion and ginger, cooking wine, cook for 5 minutes on high heat, skim off the foam, remove and rinse.
2. Heat the oil from the pot, add the lamb leg and stir-fry over low heat until golden brown, add the green onion, ginger and garlic, star anise, Sichuan pepper, dried chili pepper and cinnamon and stir-fry until fragrant, pour in cooking wine, light soy sauce and dark soy sauce and stir-fry to color, pour in an appropriate amount and start to cover the leg of lamb.
3. After boiling on high heat, simmer for 30 minutes on low heat, add an appropriate amount of salt to taste after the mutton is stewed, sprinkle with garlic sprouts, turn to high heat to reduce the juice, and the soup can be out of the pot after it is rich.
Eat 3 dishes
1. Taro
Taro has a soft, sweet and waxy taste, and is also rich in nutrients, which can moisten the intestines and improve immunity.
Recommended method: [Sauce taro shreds]
Prepare taro, leeks, bean paste, cooking oil, salt, light soy sauce and sugar.
1. Peel and wash the taro, cut it into thin strips, wash it with water, and drain the water. Pick and wash the leeks and cut them into small pieces. Heat oil in a pan, add shredded taro, stir-fry quickly for 2 minutes, and fry until shredded taro is soft.
2. Add a spoonful of bean paste and fry the red oil, pour in the light soy sauce to taste, sprinkle with a small amount of salt and sugar, pour in the leek leaves and stir-fry for a while.
II. Itaguri
Chestnut is warm, can strengthen the spleen and stomach, strengthen muscles and bones, and tonify the kidneys and warm yang.
Recommended method: [Stir-fried chestnuts with sugar]
Prepare sugar, water, chestnuts, cooking oil.
1. Clean the chestnuts, cut out the cross with a knife, and put them in the pot. Add an appropriate amount of sugar and cooking oil, then pour in a bowl of water, stir well, cover with a lid, and simmer for 20 minutes.
2. When there is not much water in the pot, turn to high heat, stir-fry with a shovel, and the water can be dried out of the pot, soft and glutinous and sweet, better than the ones sold outside.
3. Radish
Eating radish in winter and ginger in summer, and eating radish in winter can nourish yin and moisten dryness, clear away heat and relieve cough, and improve immunity.
Recommended method: [Sauce radish]
Prepare white radish, sugar, soy sauce, aged vinegar, sugar, garlic cloves, millet pepper, green pepper, and purified water.
1. Wash the white radish, do not peel it, cut it in half after washing, and then cut it into a blade. Put the radish slices in a bowl, add a spoonful of sugar and mix well, marinate for an hour to kill the moisture.
2. Cut green peppers and millet peppers into rings, slice garlic cloves, pour soy sauce, vinegar, sugar, and water into the pot, then add chili peppers and garlic slices, turn off the heat after boiling, and let cool for later use.
3. Squeeze out the radish slices, put them in a clean container, pour in the boiled sauce, seal and marinate for one night, you can eat, it tastes sweet and sour, crisp and refreshing, very appetizing.
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