’s busy days passed so quickly, there was only the last page left on the desk calendar, and there were only a few unmarked days left. As the end of the year approaches, there are more traditional festivals in China. In a few days, it will be the Winter Solstice, an important solar term and traditional festival. When we enter the winter solstice, we automatically start counting to nine. This is a traditional custom in my country, and it is the period when the temperature is the lowest.
Counting the nine cold days, although it is cold, it is also full of hope, because as we count, spring is coming. Therefore, during the nine-day period, it is necessary to replenish the body with more nutrients, not only to meet the current consumption, but also to lay the foundation for the beginning of spring. Today is the winter solstice. Let’s start counting to nine. Let’s share with you 3 kinds of food that are suitable for counting to nine in the cold weather . They can be called the “three treasures of counting to nine”. They are nutritious and nourishing, and can repel the cold and warm up. You may wish to prepare more in advance to help your family survive the cold winter safely. Let’s take a look~
The first one: chicken
In some areas in southern my country, there is a saying that "a chicken on the ninth day of the year will keep you in good health for a year", which means that you should eat more chicken on the cold days of the ninth month. Chicken is a kind of white meat, which is mild and not dry. Its meat has fine fibrous tissue and is easy to digest. It is an excellent food to nourish the body. Chicken can be used in soups, grilled, stir-fried, or made into stuffings. It has a fresh and tender texture with little odor, and most people like it.
Recommended recipe: Stewed Chicken Wing Roots with Mushrooms
1. Chop fresh chicken wing roots into small pieces with a knife. Of course, it doesn’t have to be too small. The purpose of changing the knife is to make it easier to taste. Scrub away the blood inside until the water becomes clear.
2. Throw the chopped chicken wing roots into the water. The water should be wider and boiled over low heat. This will allow the blood inside to precipitate as much as possible. Be sure to cook the chicken wing roots thoroughly before taking them out of the boiling water.
3. Heat the oil in a pot and pour the chicken wing roots in. If the oil splashes, we can use the pot cover to block it. After the water is fried, the oil will not continue to splash. We further fry until it is slightly yellow, and add some onions and garlic to increase the aroma.
4. Add a little dark soy sauce, light soy sauce, and two small slices of ginger into the pot. After stir-frying evenly, add as much hot water as the root of the chicken wings, then cover and simmer on low heat for fifteen minutes.
5. If it is dried mushrooms, we can stew them together with the chicken. Put the fresh mushrooms later, clean them, and cut them into small pieces.
6. Put the mushrooms in, stir-fry evenly with the chicken, and then continue to simmer for fifteen minutes to further soften the chicken and allow the aroma of the mushrooms to fully penetrate into the soup.
7. Finally, add a little salt, add some bell pepper cubes and millet pepper rings, and then stir-fry over high heat for a minute or two to release the aroma of the ingredients, then turn off the heat and serve.
The second item: mutton
Mutton is a kind of red meat that is very suitable for eating in cold weather, and the tissue fiber is relatively delicate. At the same time, mutton is rich in high-quality protein, phospholipids, and has a low fat content, so you can often eat mutton in winter. There are many ways to eat mutton. It can be grilled, fried or braised. Of course, in my opinion, a pot of mutton soup is the most warming thing in winter.
Recommended recipe: Mutton and Carrot Soup
1. Two pounds of fresh lamb leg meat, cut into small pieces, throw into cold water, and soak for two or three hours. Pay attention to changing the water several times during this period. It is best to remove the fatter fat, which can reduce the smell.
2. Before stewing the soup, first perform a blanch process. In addition to the mutton and water, we add two slices of ginger, some peppercorns, two slices of white radish, and a spoonful of cooking wine to boil out the foam in the mutton, then turn off the heat and fish it out.
3. Put the mutton into the pot, add 2 slices of ginger, and 2 white sections of scallion. Add enough water at a time, bring to a boil over high heat, then turn to low heat and simmer for about an hour. Stew out the essence of the mutton.
4. Then we put in some white radish. Don’t cut the white radish too small, just large pieces. Continue to simmer it with the mutton for half an hour.
5. Finally, we add a little salt and pepper, add a handful of wolfberry, simmer for five minutes, and you can enjoy it.
The third one, green onion
Green onion is a vegetable with a unique taste. It is an indispensable condiment in our kitchen and a commonly used traditional Chinese medicine. Green onions contain allium, which is helpful for antibacterial and sterilization. Green onions also contain vitamins, minerals and other ingredients, which are beneficial to our bodies. The old people often say, "Eat more onions and garlic to keep your body healthy." This is the wisdom left to us by the older generations.
Recommended recipe: Fried eggs with green onions
1. Peel two green onions and rinse them with water. Then cut the knife diagonally into sections.
2. Prepare 3 large eggs, beat them into a bowl, and beat them quickly with an egg beater to ensure that the egg yolk and protein are evenly mixed, so that they are tender when fried.
3. Heat the oil in a pot. After it is hot, spread the oil evenly on the bottom of the pot and pour in the egg liquid. You can turn the bottom of the pot to let the egg liquid spread naturally. After the bottom starts to solidify, use chopsticks to pull it to let the egg liquid heat evenly.
4. After the eggs are all solidified, pour the green onions into the pot, add a little salt, and then stir-fry quickly to stir out the spicy flavor of the green onions, then turn off the heat and serve. No other seasonings are needed, the aroma of eggs and green onions is enough to whet your appetite.
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