After the winter, remember to eat this "little ginseng", high nutritional value, nourishing yin and moisturizing dryness. Hello everyone, I am Xiaoya cuisine, the weather gradually becomes cold after the winter, in addition to wearing warm sleep, reasonable supplementation is also very important.
From "Li Dong" to "Li Chun", commonly known as "Winter Moon", it is the coldest season of the year. Winter is like a practice, after experiencing the spring blossom, the passion of summer, the harvest of autumn, to the winter human body should also conform to this natural change, diet and living to "nourish Tibet" as the mainstay, recuperation, recuperation, for the next year to reserve enough energy. In terms of diet after winter, it is recommended to eat more foods rich in protein, fat, vitamins and minerals to resist wind and cold.
As the old saying goes, "Eat turnips in winter and eat ginger in summer, and don't ask the doctor to prescribe medicines." White radish is rich in dietary fiber, saccharinases, mustard oil and other nutrients, which have many benefits. Pairing radish with lamb not only reduces the fire, but also removes the smell of lamb and highlights the deliciousness of lamb. In folk white radish, it has the reputation of "small ginseng", which is inexpensive and is the most popular vegetable in winter. Here are 5 kinds of turnips to share with you.
Ingredients and ingredients: 500 grams of small radish with young leaves, 100 grams of pork belly, 2 green and red peppers, 10 tempeh. 2 g of table salt
(1) First wash the cherry blossoms with small radishes, control the moisture, wash and cut the pork belly into thin slices, separate the lean meat from the fat meat, add a little salt, soy sauce, cooking wine and marinate the lean meat for 15 minutes, and wash and cut the chili peppers.
(2) Put water into the pot and boil, put the radish tassels into boiling water to remove the bitter taste, pay attention to: the small radish is not boiled in boiling water for 15 seconds, and then the leaves and the small radish are pressed together with chopsticks into the boil, and then blanched until the leaves are darker and then fished out.
(3) Then pull the radish down and cut it finely, then squeeze out the excess water in the young leaves, and then chop it up and mix well with the chopped radish.
(4) Add fatty meat to the hot pot, add lean meat to stir-fry after refining the oil, turn off the heat until the lean meat changes color, fish out the lean meat, wait for the oil in the pot to cool slightly, add chili peppers and tempeh, and stir-fry for a while using residual heat.
(5) Turn back on high heat, add the chopped radish and tender leaves, stir-fry for 1 minute on high heat, add salt and stir-fry evenly. It's a simple, home-cooked dish that's also very nutritious.
Ingredients and ingredients: 1 white radish, 12 scallops, 8 clams, 1/4 onion, 4 shiitake mushrooms, 1 celery, 3 coriander, 3 millet red peppers, 1 spoon oyster sauce, 1 spoon of sugar, 1 g of salt, 2 spoons of light soy sauce.
(1) Cut the celery root, remove the leaves, wash and cut into small pieces, wash and cut the large pieces of coriander, wash and cut the rings with the millet red pepper, and wash and shred the onion.
(2) Wash the scallops, dried stones and shiitake mushrooms, soak them in warm water until softly controlled dry, soak in water and retain, squeeze out the excess water and shred the shiitake mushrooms; wash and cut the white radish into thick slices.
(3) Heat the oil, heat the oil to 60%, sauté the mushrooms, red peppers and onions first, then add the scallops and clams and stir-fry over high heat, fry until the aroma overflows, then pour in soy sauce and soak water, turn to medium heat and simmer for 5 minutes to make the soup rich.
(4) Turn to high heat and add radish slices to fry the raw, then add celery, then add oyster sauce, sugar seasoning, continue to stir-fry evenly on high heat, turn the heat to low and cover the pot and simmer until the radish is cooked thoroughly and fully flavored, add salt and mix well.
Ingredients and ingredients: 500 g crucian carp, 1/2 white radish, 1 small piece of ginger, pepper to taste, 1 chives, 2 g salt
(1) Wash and shave the ginger and cut it into fine strips, rinse the surface with fresh crucian carp, then cut it open to remove the internal organs and black film, scrape off the fish scales, smear with salt, rice wine and ginger shreds and marinate for 15 minutes.
(2) Wash and peel the white radish, cut the fine strips, control the dry water into the bowl for preparation; use kitchen paper to dry the surface water of the fish, heat the oil, add a little salt to the oil heat, and then slide the fish into the oil against the pan surface, and fry it over medium heat until the fish skin is crisp on both sides.
(3) Turn the heat to a boil, add the shredded white radish, add less water than all the ingredients, boil for 5 minutes, turn to medium heat, cover the pot and simmer.
(4) Wash and cut the chives until the soup is milky white, then add pepper and stir, be careful not to break the fish, and finally add salt and mix well, sprinkle with green onions. The soup is milky white crucian carp boiled radish shredded, delicious and stomach warm.
Ingredients and ingredients: 500 g of lamb, 300 g of white radish, 1 piece of ginger, 1 piece of cinnamon and 1 piece of tangerine peel, a little white root, 5 g of rice wine, 2 g of salt
(1) Wash the large pieces of lamb, put the pot in cold water, add ginger slices and cooking wine to boil on high heat, after boiling, skim off the blood foam on the water surface and float out, continue to cook for a few minutes, rinse the remaining foam on the surface with hot water, and then cut into large pieces.
(2) Wash and cut the white radish into hob pieces and put them in a bowl for later, heat the oil, add the lamb to 60% heat and fry for 2 minutes, then put it into the casserole, add ginger slices, white root, tangerine peel, cinnamon and rice wine, add water, add water, water should be added at one time; cover and bring to a boil over high heat.
(3) After bringing to a boil, continue to cook on high heat for 10 minutes, then turn to medium-low heat and simmer for about 35 minutes, until the lamb is simmered until it can be deboned.
(4) Put the cut white radish pieces into the pot, turn the heat to a boil for 1 minute, then turn to medium-low heat and cook for 6 minutes, the radish is fully cooked, add salt, and add a little celery leaves to add color. Very light and nourishing radish lamb broth.
Ingredients and ingredients: 1 green radish, 1 carrot, 100 grams of lean meat, 2 eggs, 2 chives, a little five-spice powder, 2 grams of salt, flour to taste
(1) Wash the green radish and carrots, cut into thin strips, cut the lean meat into small pieces, wash and finely cut the chives, put the green radish and carrot shreds into boiling water and add a little salt and blanch.
(2) After about 20 seconds, fish out the shredded carrots together, put them in clean water and wash them again, then squeeze out the water, cut into small pieces with a knife, and put them into a basin.
(3) Pour minced lean meat, chopped chives, five spices, flour and salt into a basin, mix with shredded radish, then knock in the egg liquid, add a little cooking oil, stir well with chopsticks in a clockwise direction, and knead into balls slightly smaller than ping-pong balls.
(4) Under the hot pot of oil, the amount of oil should be sufficient, when the oil temperature is 50% hot, add the balls to the medium heat to fry, when the balls are just put into the pot, do not stir it greatly, wait for the balls to be fried to be fixed, float up, turn the heat to fry until the color is golden, turn off the heat and fish out the oil control. A fragrant deep-fried radish silk ball is complete.
In addition to the above five methods, radish can also be pickled into sour radish and radish skin, which can be stored for a long time and have a unique flavor. In addition, the simplest way, cut into long strips and dry directly, can be cold mixed, but also can be fried bacon, dried radish stir-fried bacon that is a first-class delicacy.
Well, about how to eat turnips in winter, we will share them here today. Hello everyone! I am Shinoya Cuisine, a culinary enthusiast, passing on the food warmth of three meals a day, discussing the topic of food together, and letting delicious and healthy accompany your life. Welcome to follow, like, forward, favorite, comment, thank you for reading!