Before and after the frost drop , you would rather eat less mutton than eat more of these 4 dishes, which are nutritious and delicious, and you will never get tired of eating them every day.
Folk proverb: "It is better to supplement the frost than to supplement the frost drop." In a few days, the Frost drop solar term will be coming, and the last solar term in autumn is not far from winter. The weather is cold at this time, and the temperature difference between day and night is large. According to human body needs, it is time to eat some delicious food that can warm the stomach to nourish it. Replenish calories and nutrition in time, and strengthen the body to resist the invasion of the severe cold and lay a solid foundation for winter.
Every year at this time, I will eat more fish, shrimp, beef, etc. for my family, but meat is easy to get tired of it, so cooking is the key. Let’s take a look at the 4 very popular home-cooked dishes in my family.
[Beef Stewed Vermicelli]
beef is rich in amino acids , protein , calcium and other more than 20 nutrients, and has a low fat content, especially for people with weak constitutions, which can nourish the middle and nourish the spleen and stomach. Stew with vermicelli and cabbage and season with some chili. It is not only very delicious but also warms the stomach. It is very suitable for eating in the cold autumn and winter. Ingredients: 350 grams of cooked beef, 400 grams of cabbage, a handful of vermicelli, 5 peppers, a little sliced ginger, 4 garlic, a little chopped green onion, 2 star anise, a small handful of pepper, a small spoon of sugar, 2 tsp salt, a little chicken essence, a small spoon of five-spice powder
Method: 1. Cut the cooked beef into thinner large slices, wash the cabbage into pieces, and soak the vermicelli in cold water for half an hour in advance. 2. Heat the oil in a pan, heat until 60% hot, add the peppercorns and stir-fry for half a minute, remove and discard it. 3. Then add beef, chili, ginger slices, and garlic and stir-fry over high heat for 2 minutes. 4. Pour in light soy sauce and simmer for 2 minutes. After evenly coloring, pour in 2 large bowls and boil in boiling water for 5 minutes. 5. Pour in the cabbage, add sugar, salt, chicken essence, and five-spice powder and simmer over high heat for 4 minutes. 6. Add vermicelli and simmer for about 2 minutes, sprinkle in chopped green onion and simmer for half a minute. Turn off the heat.
[Fried green peppers with hot pot meat]
Ingredients: 500 grams of pork belly, 4 green peppers, half a small spoon of chili powder, 3 small spoons of light soy sauce, half a small spoon of dark soy sauce, a small spoon of salt, a little chicken essence, a little scallion, 2 star anise, 2 green onions, 2 green onions
Method: 1. Wash the pork belly and prick it with a toothpick a few times. 2. Put it in a pot, add star anise and green onion, pour in 2 bowls of water, simmer on medium-low heat, remove the foam and simmer for about half an hour, remove it and let it cool and cut it into large slices. 3. Remove the seeds of the green pepper and peel it into a hob block. 4. Heat the pot, pour in the pot and stir-fry over high heat for 2 minutes, then add light soy sauce, dark soy sauce, chili powder, and a little water, stir-fry over high heat for 2 minutes. 5. Stir until colored, pour in green peppers, add salt and chicken essence, stir-fry over high heat for two or three minutes, sprinkle in chopped green onion and serve.
[Salted shrimp ]
Ingredients: 500 grams of shrimp, 5 grams of scallion slices, 5 grams of shredded ginger, a pack of salt-baked powder, a little cooking wine
Method: 1. Cut the shrimp whiskers and shrimp guns of the shrimp, and then wash them. 2. Place the base shrimp in a non-stick pan, sprinkle a layer of salt baked powder, and then spread the ginger and green onion evenly. 3. Drop a circle of cooking wine evenly, simmer on low heat for four or five minutes, until the shrimps in the base area change color and shrimp oil comes out, then turn off the heat and put on a plate, and sprinkle with a little chopped green onion to decorate.
[Spicy and sour and sour chicken feet]
Ingredients: 500 grams of chicken feet, 1 apple, 4 spoons of hot and chutney, 1 spoon of garlic, one spoon of sugar, one spoon of salt, 5 slices of ginger, 2 green onions, 2 bay leaves
Method: 1. Cut the chicken feet off the fingertips, wash them, put them in the pot, add ginger, bay leaves, and green onions, pour in half a pot of water, boil in medium heat and remove the foam, then cook for about 15 minutes, and cook until soft and peel. 2. Take out the chicken feet and rinse them with cold boiled water. 3. Cut the apple into small pieces and beat it into slurry. 4. Put the chicken feet in a basin, add apples, salad sauce, , garlic, salt, and sugar, and marinate for 1 day. After the flavor is added, you can eat it.
