Entering the "39 days", no matter whether you have money or not, remember to eat 5 kinds of roots, which are nutritious, delicious and nourishing

Entering the "39 days", no matter whether you have money or not, remember to eat 5 kinds of roots, which are nutritious, delicious and nourishing

Entering the 39th day, when it is the coldest time of the year, we should pay attention to keeping warm and cold, and eat to replenish and store enough calories for the body to improve immunity, so that we can successfully survive the cold winter. As the saying goes, "eat roots and ginseng in winter", roots are rich in nutrients, including starch, protein, vitamins, minerals, dietary fiber, etc., which can nourish the body and detoxify and laxative.

Today I recommend several root foods to you, and it is recommended to eat them regularly for three or nine days, which is nutritious and nourishing.

1. Radish - healthy radish bone broth

Prepare the bones, radish, cooking wine, angelica, salt, chicken essence and water.

1. Chop the bones into small pieces, soak them in clean water for 2 hours, wash them after soaking in blood water, put them in a pot under cold water, add ginger slices, green onions, cooking wine, cook for 5 minutes on high heat, skim off the foam and rinse it out, drain the water and set aside.

2. Put the bones into the pot, add angelica, green onion and ginger, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes. Peel and wash the radish, cut it into large pieces, put it in a pot and continue to simmer for 20 minutes. Add an appropriate amount of salt and chicken essence to taste, sprinkle with wolfberries and continue to simmer for 5 minutes, then you can get out of the pot.

2. Yam - vegetarian fried yam

Prepare yams, carrots, black fungus, chives, salt, cooking oil, chicken essence and water.

1. Wash the yam and carrots, peel them and cut them into thin slices, and soak them in water to prevent them from being oxidized. Soak the black fungus in water, wash it and set aside. Boil a pot of boiling water, add yam and black fungus and cook for 2 minutes, remove the cold water after breaking, drain the water and set aside.

2. Heat with oil, add chopped green onions and stir-fry until fragrant, pour in carrot slices and stir-fry for a while, add yam and black fungus and stir-fry for one minute after breaking, add an appropriate amount of salt and chicken essence to taste, pour in a spoonful of water and stir-fry evenly, you can get out of the pot, which is particularly refreshing.

3. Sweet potatoes - shredded sweet potatoes

Prepare sweet potatoes, sugar, cooking oil, and water.

1. Peel the sweet potato, wash it and cut it into small pieces. Pour an appropriate amount of oil into the pot, add the sweet potato pieces after it is hot, fry it over low heat until the color is golden, remove and drain the oil. Increase the oil temperature, add the sweet potato cubes and fry for 10 seconds, brown the color, then remove and drain the oil.

2. Start another pot, add half a bowl of water, put in an appropriate amount of sugar, boil the water on high heat, let all the sugar dissolve, wait until the sugar juice becomes viscous and the color turns yellow, pour in the fried sweet potato pieces, quickly stir-fry evenly and wrap in syrup, and put it on a plate. This dish should be eaten hot to have a brushing effect.

Fourth, lotus root - lotus pond stir-fry

Prepare snow peas, water fungus, carrots, lotus roots, salt, cooking oil, chicken essence, and water starch.

1. Tear off the old tendons of snow peas, wash them and soak them for 10 minutes, drain the water. Soak the fungus in water in advance, wash it and set aside. Peel the lotus root and carrots, wash them and cut them into thin slices. Peel and mince the garlic cloves, and chop the chives into finely chopped green onions.

2. Add water to the pot and boil, add an appropriate amount of salt, pour in lotus root and carrot and cook for 1 minute, remove and drain the water, then add an appropriate amount of oil, pour in the fungus and snow peas and cook for 2 minutes, remove the cold water, drain the water and set aside.

3. Heat up with oil, add chopped green onion and garlic and stir-fry until fragrant, pour in carrots, lotus root slices, fungus, snow peas, stir-fry over high heat for 2 minutes, and finally add an appropriate amount of salt and chicken essence to taste, pour in water starch to thicken, and the soup can be out of the pot after thickening.

5. Potatoes - sour and spicy shredded potatoes

Prepare potatoes, chili peppers, garlic cloves, chives, ginger, Sichuan peppercorns, white vinegar, chicken essence, salt, and cooking oil.

1. Peel and wash the potatoes, cut them into thin strips, wash off the starch with water, drain and set aside. Shred the chili peppers, slice the garlic cloves, cut the chives into sections, and shred the ginger. Add an appropriate amount of oil to the pot and fry the peppercorns until fragrant.

2. Add green onions, ginger and garlic and stir-fry until fragrant, pour in shredded potatoes and stir-fry over high heat for 2 minutes, add shredded chili peppers after softening slightly, add an appropriate amount of salt, chicken essence and white vinegar, continue to stir-fry over high heat for a while, and then get out of the pot after flavoring.

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