Today is the twenty-four solar terms of the small cold festival, the small cold festival has also come to the coldest period of the year, a few days is the "ice walking" of the three or nine days, so there is also a "small cold wins the big cold" saying, that is to say, the small cold season is colder than the big cold, the north is especially obvious, the snowfall is more low temperature, everyone should pay attention to keep warm.
Xiao Han is also the best time for winter supplements, "three nine supplements, no pain in the coming year", everyone will eat some nourishing food in this season to condition the body. So what's better to eat? Needless to say, beef and mutton have a good effect of warm supplementation and can resist cold weather; chicken, shrimp, and fish are also suitable, and they cannot be nourished; there are also some sticky rice foods, such as rice cakes, sticky rice, tangyuan, etc., which are also good to supplements in winter; and rhizome vegetables such as taro, yam, and sweet potatoes, which are also suitable.
Share 6 recipes suitable for small cold festivals, delicious nutrition, cold resistance and nourishment, don't miss Ha.
<h1 class= "pgc-h-arrow-right" > one [sheep scorpion haggis soup].</h1>
Raw materials: 1 sheep scorpion, haggis to taste
Seasoning: salt, vegetable oil, green onion ginger, dried hawthorn, white pepper, coriander
Preparation steps:
1, the sheep scorpion directly let the seller cut into small pieces, soaked in cold water for more than half an hour, in order to remove the blood and dirt inside.
2: Add some cold water to the pot, add ginger slices and cooking wine, add lamb scorpions and blanch the water for 1 minute, then fish out with controlled water.
3, wok heat with a little vegetable oil, put in the sheep scorpion, stir-fry the surface of the sheep scorpion slightly charred, so that the fried and then cooked soup taste more fragrant.
4: Add enough hot water, a little cooking wine and boil over high heat for a few minutes to get rid of the foam on the surface.
5: Pour the sheep scorpions and soup into a casserole dish, add the shallots, ginger slices and a few hawthorns to a boil, then turn to low heat and simmer for 1.5 hours.
6, I also added some haggis and washed it.
7: Add haggis and cook for 10 minutes on high heat, so that the soup will be more intense and white, turn to low heat and cook for 20 minutes, and finally add the right amount of salt to taste, sprinkle white pepper and coriander and green onion after serving.
<h1 class= "pgc-h-arrow-right" > two [tomato beef stew potatoes].</h1>
Ingredients: beef brain, 2 potatoes, 2 tomatoes
Seasoning: salt, soy sauce, dark soy sauce, sugar, cooking wine, green onion and ginger, coriander, vegetable oil
1, I generally choose beef stew or beef brisket, cut it into small pieces, cross the surface of the tomato, boil in boiling water and cut the skin.
2: Add water to the boiling pot and put in the beef, add a little cooking wine to boil and cook for 1 minute, control the water and fish out. Remember that blanching water is cold water directly into the pot, do not boil the water like vegetables and then enter the pot.
3: Heat a wok with vegetable oil, add 2 tablespoons of sugar, simmer over low heat for a while, the sugar will turn caramel color and bubble small bubbles, pour in the beef and sauté to color.
4: Add green onion, ginger and garlic to burst the aroma, add 1 tablespoon each of soy sauce and dark soy sauce and sauté evenly.
5: Pour in the chopped tomatoes, add an appropriate amount of hot water, a little cooking wine and bring to a boil for a few minutes. If you want to eat stews, put less soup, and if you want to bring soup with vegetables, you should have a little more water.
6: Pour all the soup and vegetables into a casserole dish and simmer for 1.5 hours over low heat.
7: 2 medium potatoes with their skin peeled off and cut into small pieces.
8: Add potatoes, add a little salt to taste, simmer for about 20 minutes, see if the potatoes are soft and rotten, turn off the heat, and sprinkle some coriander after coming out of the pot.
<h1 class= "pgc-h-arrow-right" > three [chicken stew noodles].</h1>
Ingredients: chicken, vermicelli
Seasoning: salt, soy sauce, dark soy sauce, rock sugar, cooking wine, green onion, ginger and garlic, dried red pepper, star anise
1: Cut the chicken into small pieces beforehand, soak it in cold water for a while, remove the blood and dirt inside, and then control the dry water.
2: Add some water to the pot, add chicken, a few slices of ginger and a little cooking wine, bring to a boil on high heat and cook for 1 minute, control the water and remove.
3: Heat a wok with vegetable oil, put in a few rock sugars, simmer for a while, after a while you will see the rock sugar melt, the color becomes red, and small bubbles.
4: At this time, pour in the chicken and sauté for a while, so that it is fried with sugar, then add 1 tablespoon of soy sauce and dark soy sauce and stir-fry evenly, add green onion, ginger and garlic and sauté a few times.
5: Add enough hot water, a little cooking wine, 3 dried red peppers and 1 star anise, bring to a boil on high heat and reduce heat to low heat and cook for 1 hour and 20 minutes.
6: Soak the sweet potato noodles in cold water in advance, and finally add the sweet potato flour and the appropriate amount of salt and cook until the noodles are cooked thoroughly, and the soup can be dried.
<h1 class = "pgc-h-arrow-right" > four [eggplant rice cake].</h1>
Ingredients: hot pot rice cake
Seasoning: salt, tomato paste, soy sauce, balsamic vinegar, sugar, vegetable oil, cooked white sesame seeds
1, I use this kind of hot pot rice cake, in the supermarket refrigerated freezer place are sold.
2: Bring the rice cakes to a boil with some water, put the rice cake slices into the pot and cook for a few minutes until the rice cakes are soft and cooked thoroughly.
3, then fish it out and soak it in cold boiling water, which can avoid the rice cake from getting together, and can also make the rice cake taste more strong.
4: Add a little vegetable oil to the wok, add some tomato sauce, soy sauce and balsamic vinegar 1 tablespoon each, sugar 2 tablespoons and a little salt, add some water, stir well, the taste of the sauce is adjusted according to your preferences.
5: Fish out the rice cakes and put them in the pot, bring to a boil over high heat and cook for a few minutes until the soup is thick, the surface of the rice cakes are dipped in sauce and turn off the heat, sprinkle a little cooked white sesame seeds after filling.
<h1 class = "pgc-h-arrow-right" > five [sausage steamed taro].</h1>
Ingredients: 4 taro root, 2 cantonese sausages
Seasoning: salt, soy sauce, vegetable oil
1: Wear gloves and use a spatula to scrape off the outer skin of the taro, then clean it and cut it into hob pieces.
2: Put the cut taro on a plate, add a little salt, a little soy sauce and vegetable oil and stir well, marinate for a while.
3, I use Cantonese sausage, in fact, what kind of sausage is OK, according to their own taste to choose, the sausage slash cut into thin slices.
4: Place the sausage evenly on top of the taro.
5: Bring some water to a boil in the pot, put the plate into the pot, steam for 15 minutes on high heat, and sprinkle some green onions out of the pot.
<h1 class= "pgc-h-arrow-right" >6 [crucian carp yam soup].</h1>
Ingredients: 1 crucian carp, 1/2 yam with iron stick, 1 egg
Seasoning: salt, vegetable oil, green onion ginger, coriander, white pepper, starch
1, boiled crucian carp soup fish must be fresh, fresh crucian carp to fish scales gills internal organs, the black film inside should also be torn off, cleaned.
2, use kitchen paper towels to dry the surface moisture of crucian carp, and then apply a thin layer of dry starch on both sides of the fish, so that it is not easy to break the skin when frying.
3: Heat a wok with vegetable oil, heat it again, add crucian carp, wait for one side to form and then turn over and fry until both sides are slightly charred.
4: Add enough boiling water, a little cooking wine, ginger slices, and a fried poached egg, so that the soup will be thicker and whiter.
5, keep the high heat boiling for 10 minutes, cook for about 5 minutes the soup color has changed color is very white, with the increase of cooking time, the color will be more intense white. Be careful not to cover the pot during cooking, so that the fishy smell will volatilize some of it.
6: Pour crucian carp together with the fish broth into a casserole dish and simmer for another 15 minutes.
7: Half a yam, wear gloves to scrape off the outer skin and cut into small pieces.
8: Put the yam into the pot, add the appropriate amount of salt, continue to cook for a while, until the yam is cooked thoroughly, sprinkle some white pepper and stir well, sprinkle with green onions and coriander after the pot.
(The pictures and texts in this article are all written by the original production of Mei'er Cuisine, and it is strictly forbidden to copy and transfer and steal without permission, and once found, it will be held responsible to the end)