Hello everyone, I am Xiao Tangerine! These days, the cold wave is menacing, the temperature drops to about 4-5 degrees at once, and it is accompanied by a light rain, many friends from the Northeast who come to travel have said "cold to the bone", feeling colder than minus a few degrees in the north, it is really in response to the sentence "heating in the north depends on heating, heating in the south depends on shivering", in the face of this weather, everyone remember to wear more clothes when you go out, pay attention to cold and keep warm!
In terms of diet, not only vegetables, but also meat, in order to replenish energy for the body and achieve the effect of resisting cold. Usually, the meat we eat most often is pork, or beef and mutton, but the nutritional value of pork is low, and the price of beef and mutton is too expensive. Therefore, Xiao Tangerine recommends 3 kinds of meat to everyone, in the cold winter, don't miss this meat in the vegetable market, eat it 2 times a week, strengthen your muscles and bones, improve your memory, don't know how to eat anymore, let's take a look!
The first type: pig skin
Pig skin high-protein food has the functions of nourishing yin and replenishing deficiency, nourishing blood and qi, and moisturizing the skin. Not only that, moderate consumption of pork skin can supplement vitamin B12, effectively improve response retardation, improve memory, and the elderly and children can eat more.
Recommended recipe: pork skin jelly
Ingredients: pork skin, lean meat, green onions, ginger, cooking wine, salt, monosodium glutamate, light soy sauce, dark soy sauce, oyster sauce, braised pork buns
Detailed Steps:
1. Prepare 1 kg of pork skin and 1 kg of lean meat, wash it and put it in a pot, add green onions, shredded ginger and cooking wine, then pour in an appropriate amount of water, and skim off the foam after boiling.
2. Cook for about 5-10 minutes, cook it until it is soft and transparent, like this, and then take it out and put it on the board.
3. Cut the pork fat on it while it is hot, the pork skin jelly made by many people will be turbid, in fact, this step is not done well, and then cut the pork skin into thin strips.
4. Then cut the pork into long strips, and then cut it into small diced meat, no need to chop it, retain a little graininess, and the taste will be more delicious.
5. Add warm water to the pig skin, clean it several times, and clean it with a little more grease.
6. After washing, take out and put it in the rice cooker, put the diced meat in, then add green onions, ginger slices, add salt, monosodium glutamate, light soy sauce, dark soy sauce, oyster sauce and cooking wine.
7. Put in another braised pork bun, pour in an appropriate amount of water, cover all the ingredients, put it into the rice cooker, cover the lid, press the stew button directly, and slowly cook it for about 2 hours.
8. When the time is up, open the lid, the pork skin has been stewed until it is very soft and rotten, take it out and pour it into the mold, take out the braised meat bun, green onions, ginger and throw it away, and put it aside to wait for solidification.
9. The pigskin jelly that is completely solidified, no matter how you drop it, it will not be broken, and after it is cut, it is full of lean meat particles, and finally cut it into slices and put it evenly into the plate.
10. The pork skin jelly that comes out of this way, a bite is too satisfying, the Q bomb is strong, there is no fishy smell, it is dipped in the ingredients we adjust to eat, not to mention how delicious it is, lean meat is added to it, to ensure that everyone loves to eat.
The second: pigeon meat
Traditional Chinese medicine believes that one pigeon is better than nine chickens, pigeon meat is very nutritious, and moderate consumption of pigeon meat in winter has the effect of nourishing yin and nourishing the kidneys, strengthening muscles and bones. In addition, pigeon meat contains a variety of nutrients that help to improve immunity and physical strength.
Recommended recipe: pigeon soup
Ingredients: pigeon, ginger, green onion, astragalus, codonopsis, wolfberry, salt, mineral water (purified water)
Detailed Steps:
1. Prepare a pigeon, put it in a large bowl, add salt, ginger slices, green onions, then pour in an appropriate amount of water, stir well, dissolve the salt, and soak it aside for 15 minutes.
2. Prepare the ingredients, there are ginger, wolfberry, astragalus, codonopsis, each only needs about 5 grams, if you add too much, it will cover up the umami of the pigeon itself.
3. Then put the astragalus, codonopsis, and wolfberry into a bowl, add an appropriate amount of water, clean them, wash off the dust and impurities on them, and then control the water for later use.
4. Prepare a casserole, put the soaked pigeons in, then add ginger, astragalus, and codonopsis, and pour in an appropriate amount of mineral water or purified water, so that the stewed soup is better and nutritious.
5. Then cover the lid, boil the water on high heat, boil, and then turn to medium-low heat and simmer for 1 hour to completely cook the nutrition of the pigeon meat.
6. When the time is up, open the lid, put in the wolfberry, add a little salt according to personal taste, stir well, continue to cover the pot, and simmer for about 5 minutes.
7. After 5 minutes, the very delicious pigeon soup is stewed, although the pigeon soup is very replenishing, but don't drink it too often, drink it 2-3 times a month can be good, like friends to collect it and try it.
The third type: scallop meat
Scallop meat is delicious and nutritious, and is one of the three treasures of seafood, which has the effects of strengthening the spleen and stomach, beauty and skin care, and strengthening the brain and intelligence. Traditional Chinese medicine believes that moderate consumption of scallops can help prevent heart disease, stroke and Alzheimer's disease.
Recommended recipe: Stir-fried scallop meat
Ingredients: scallops, green onions, ginger, garlic, millet spicy, green and red peppers, onions, cooking wine, salt, balsamic vinegar, light soy sauce, dark soy sauce, sugar, pepper, cooking oil
Detailed Steps:
1. Add water to the pot and bring to a boil, add the washed scallop meat, add cooking wine to remove the smell, blanch on high heat for about 3 minutes, remove the water after scalding, and put it in a large bowl for later use.
2. Prepare small ingredients, cut a section of green onion into small pieces, a piece of peeled ginger and cut into ginger shreds, a handful of garlic chopped into minced garlic, and a few millet spicy cut into small rings for later use.
3. Prepare one green and one red pepper, cut it from the middle, remove the pepper seeds, and then cut it into small pieces.
4. Prepare half an onion, cut it in half from the middle, cut it into small pieces with a knife, and shake the onion by hand for later use.
5. Heat the oil, add the green onion, ginger, garlic, millet spicy, stir-fry to bring out the fragrance, then add the blanched scallop meat, continue to stir-fry it evenly, and stir-fry for a while as much as possible.
6. Start seasoning, add balsamic vinegar, light soy sauce, dark soy sauce, sugar, pepper, stir-fry evenly over medium-low heat, fry all the seasonings until melted, and stir-fry until fragrant.
7. Put the onion into the pot again, stir-fry evenly, then add green and red peppers, a spoonful of salt, stir-fry quickly, fry all the ingredients until they are broken, fry until they are flavorful, and put them on a plate.
8. A simple and delicious home-cooked dish fried scallop meat is made, the taste is delicious, simple and easy to operate, and it is a very delicious next dish, no fishy smell, full of color and flavor, one bite at a time, it is really fragrant.
This issue of the article is shared here, like friends remember to like, collect, by the way to share with more friends around you, pay attention to "Little Orange Food" enjoy the food and don't get lost, let's see you next time!