Yesterday the meteorological station said that these two days in Guangdong will have a strong cold air to attack, are winter, friends in the northeast sent me WeChat said, they have long been snowing, Guangdong's climate in addition to morning and evening a little cool, noon is simply still a summer feeling, many people are still wearing thin short-sleeved clothes. In order to cope with the cold weather, I have compiled 6 home-cooked stews to share with everyone, steaming out of a pot, warm and delicious.
These stews, the ingredients can be bought at will in the market, it is very simple to make, when the weather is cold, the whole pot is served on the table, hot and warm, the key nutrition is delicious. If you are a family of three or five, make a stew, and cook a pot of rice to solve a meal perfectly, saving trouble. What is suitable for eating in such a climate? In addition to the hot pot, these 6 delicious stews, warm and stomach warm, there is always a suitable one for you, try it.
The first course: beef balls and bean skin edamame mushroom stew
A variety of ingredients together to make a pot, there are soups and vegetables, grass mushrooms and shiitake mushrooms taste sweet, plus the handmade beef balls bought in the market, as well as well-water loofah cooked together, fresh eyebrows, addictive, with this dish appetite will become better, two bowls of rice can be eaten. In addition, tofu skin for stew or hot pot are popular with diners, it is very nutritious, not only rich in protein, sugar, fat, fiber, as well as potassium, calcium, iron and other minerals needed by the human body. Tofu skin is easy to digest and absorb quickly, and is a good food for women, children, old and weak.
Here's how:
Step 1: Wash the mushrooms and shiitake mushrooms separately, cut the mushrooms in half, put some knife flowers on the umbrella of the mushrooms, wash and drain the edamame;
Step 2: Cut the beef balls in half, fold the bean skin and then cut into strips, soak for a while, wash and drain the water;
Step 3: Wash and peel the loofah and cut the hob pieces;
Step 4: Boil the appropriate amount of water, blanch the edamame, mushroom and bean skin separately and then pick it up;
Step 5: Heat the wok, pour in cooking oil, sauté the ginger slices until fragrant, then pour in edamame and stir-fry a dozen times, then pour in the mushrooms and beef balls to continue stir-frying evenly;
Step 6: Pour an appropriate amount of boiling water or broth into the pot, boil and put in the bean skin, cover the pot and cook soft;
Step 7: Add loofah, mix salt and pepper well, then turn into a casserole dish, simmer on the stove for about 10 minutes;
Step 8: Sprinkle some shredded chili peppers or green onions, bring the original pot to the table, and serve.
The second course: four seasons of beans ribs stewed potatoes
This dish is the best to eat is the four seasons beans and potatoes, I think the ribs are just supporting roles, potatoes are soft and sweet, can completely replace rice, four seasons beans soft and juicy, delicious very much, of course, you can also change the ribs into chicken legs or something, but potatoes and beans must not be less. Make more at once, and these ingredients will be even more delicious after the second meal is heated.
Step 1: Peel the garlic cloves and keep them in whole pieces, peel and wash the potatoes, cut the hob pieces, break the beans into long pieces of about 10 cm, chop the ribs and blanch for a while, fish them up and rinse them;
Step 2: Pour oil in a hot pan, sauté the garlic cloves and ribs until browned, then pour in the soybean sauce and stir-fry until fragrant;
Step 3: Pour in the beans and keep the high heat and stir-fry a dozen times;
Step 4: Fry until the surface of the beans is wrinkled, add oyster sauce, salt and soy sauce and mix well;
Step 5: Pour in the potato cubes and stir-fry evenly;
Step 6: Then pour in 3 bowls of boiling water, cover the lid and simmer on high heat until the soup is slightly dry;
Step 7: Cook until the ingredients are soft, add a little sesame oil, mix well and serve.
The third course: tomato and potato stewed beef brisket
This stew has meat and soup, the soup is sweet and appetizing, I personally think that the stewed beef brisket must add a little tomato to be delicious, and add half a glass of wine, fresh and fragrant, beef brisket stew is particularly crispy.
Step 1: Cut the beef brisket into pieces, blanch for a while, rinse, peel and pat the ginger;
Step 2: Pour the brisket into an electric pressure cooker, add ginger slices, pour in half a glass of red wine, add 3 bowls of water, cover the lid, and pass the voltage for 15 minutes;
Step 3: Then process the side dishes, peel and wash the potatoes and tomatoes separately, and cut them into pieces;
Step 4: Pour oil into a hot pan, pour in the tomatoes and fry out the sand;
Step 5: Pour in potato cubes and stir-fry a dozen times;
Step 6: After decompression of the brisket in an electric pressure cooker. Pour the soup and beef brisket together into the pot, mix well, cover the lid, and simmer over high heat until the potatoes are soft;
Step 7: Mix in salt, oyster sauce and black pepper and mix well, put on a plate.
Fourth course: fish-flavored eggplant stew
Eggplant pot both under the rice and appetizer, with a casserole stew after the eggplant soft rotten taste, steaming on the table, eat the stomach and warm up, scoop a spoonful mixed in the rice, the more you eat more energetic, like to eat spicy friends can also put a little watercress sauce cooked together, fragrant spicy spicy is particularly enjoyable.
Step 1: Wash and chop the pork belly, peel the garlic cloves and chop;
Step 2: Wash the eggplant and cut it into hob pieces with skin;
Step 3: Wash the plum salted fish, put it in a pan and fry until brown, take it out and mash it, wash and chop the peppers separately;
Step 4: Pour oil in a hot pan, fry the pork belly out of the grease, then add the minced garlic and stir-fry until fragrant, add the plum salted fish;
Step 5: Pour in the eggplant, keep the high heat and stir-fry a dozen times, stir-fry until the eggplant skin wrinkles;
Step 6: Mix in salt, soy sauce, oyster sauce, 1 gram of chicken powder and mix well;
Step 7: Apply a little cooking oil to the inside of the casserole and spread it with celery stalks, no celery can be replaced by garlic stalks or green onion stalks;
Step 8: Scoop the ingredients into a casserole dish, sprinkle in chopped chili peppers, cover the lid, simmer for about 5 minutes on medium heat, and bring the whole pot to the table.
Fifth course: pea bacon casserole
Winter is the season when peas are on the market in large quantities, and the stew tastes soft and crispy, with salted meat or ribs, or other meats, and you can put some garlic leaves before cooking, and you will drool when you smell.
Step 1: Wash the peas, wash and slice the bacon, remove the head and tail of the garlic seedlings, and chop the leaf stems separately after washing;
Step 2: Pour oil into a hot pan and sauté the garlic stalks and bacon until fragrant;
Step 3: Then pour in the peas and stir-fry until the skin is wrinkled, add salt, soy sauce and oyster sauce;
Step 4: Add 2 bowls of boiling water and stir well;
Step 5: Cover the pot and keep simmering on high heat for about 20 minutes;
Step 6: Cook until the soup is dry, add the garlic leaves, mix well and put it in a casserole, then put it on the stove for about 10 minutes, and then bring the whole pot to the table to eat.
Sixth course: salted chicken mustard stew
Round mustard is only available in winter, usually rare, this kind of mustard soup or stew is very delicious, salted chicken and hearted mustard stew together, the soup is delicious, mustard is sweet, delicious to burst. The salted chicken is also super simple, steaming the whole chicken or half of the chicken, applying salt while it is hot, and marinating it for two nights.
Step 1: Chop the salted chicken into small pieces, wash the mustard greens and drain the water, cut the hob pieces, peel and flatten the ginger and garlic cloves;
Step 2: Pour oil into a hot pan and sauté ginger and garlic cloves until fragrant;
Step 3: Then pour in the salted chicken and stir-fry a dozen times;
Step 4: Pour in the mustard greens, sauté until slightly soft, then add 2 bowls of boiling water and bring to a boil;
Step 5: Put the ingredients into a casserole dish;
Step 6: Cover the pot and simmer for about 15 minutes over medium heat;
Step 7: Finally add a little oyster sauce, pepper and mix well;
Step 8: Sprinkle some shredded chili peppers and bring the original pot to the table.
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