Before and after the frost drop , the pork stands aside. These 4 kinds of meat are "gold-free", plump and nourishing, so eat it quickly.
Before and after the frost, don’t just know how to eat pork. At this time, crabs, crucian carp, , shrimps, mutton, duck, etc. are the most delicious. These foods are not only nutritious but also particularly nourishing, and it would be a pity to miss them. Next, I will share with you four home-cooked dishes. You can learn to make them and try them for your family when you have time.
[Steamed hairy crabs]
Ingredients: Several hairy crabs, appropriate amount of ginger slices, garlic, green onion, vinegar
Method: 1. Use a brush to brush the hairy crabs clean, especially the places with leg hair and large tongs carefully. 2. Tie each crab tightly with a rope. 3. Put slices of ginger under the crab and put them in the steamer, add 2 bowls of cold water, then put on the green onion and garlic in the vinegar plate, and place them in the middle of the pot. 4. Steam on high heat for 15 minutes, and then take it out and eat.
[ Braised crucian carp ]
Ingredients: 7 crucian carp, 4 millet spicy, 3 slices of ginger, 5 garlic, 3 coriander, a little chopped green onion, half a bowl of flour, 3 teaspoons of light soy sauce, a small spoon of pepper, a small spoon of salt, a small spoon of sugar, a few drops of white wine, a little chicken essence
Method: 1. Scrape the crucian carp's scales, then remove the internal organs, black film , fish gills, then clean it, wipe off the moisture on the surface, wrap the flour evenly, and shake off the excess flour. 2. Cut other ingredients and set aside. 3. Heat the oil in a pan, and then cook until it reaches 70% heat, put the crucian carp and shake it until it can slide in the pan. You can turn it over and fry the other side, fry both sides until golden. 4. Pour in ginger, garlic, and millet spicy and fry for one minute, then pour in the soy sauce and shake well, and all colors evenly. Then pour in 2 bowls of hot boiled water, cover the pot and simmer for about 10 minutes, and add salt and chicken essence in the middle. 5. Stew until the fish soup is thick and when the juice is almost over, sprinkle in coriander, chopped green onion, and pepper. After half a minute, turn off the heat and put on the plate.
[Cake Lamb Chop]
Ingredients: 400 grams of lamb chops, half a cabbage, 6 slices of ginger, 1 pepper, a small handful of wolfberry, 2 green onions, 2 teaspoons of salt, a little chicken essence, a little pepper
Method: 1. After chopping the lamb chops into small pieces, wash them with warm water. Wash the cabbage and tear it into large pieces for later use. 2. Put the lamb chops into a cold water pot, boil over high heat, remove the foam, simmer for another 5 minutes, then remove them and wash them with warm water. 3. Put the lamb chops into the rice cooker and add half a pot of hot boiling water, add slices of ginger and green onion, first press the rice cooker to cook for 20 minutes, then press the soup cooker and then cook half a small spoon. 4. Cook until the meat on the lamb chops is soft and broken, then add cabbage, salt, pepper and chicken essence to cook for about 8 minutes. 5. Put the wolfberry in and cook for one minute and turn off the heat.
[Duck stewed tea tree mushroom]
Ingredients: 4 duck legs, tea tree mushroom 200 grams, 200 grams of vermicelli, 2 star anise, 4 ginger slices, 2 bay leaves, 2 onions, 4 chili peppers, 5 garlic, 3 tea soy sauces, half a spoon of dark soy sauce, 1 small spoon of sugar, 2 small spoons of salt, a little chicken essence, a small spoon of red oil, and a small spoon of five-spice powder
Method: 1. Wash the duck legs and chop them into large pieces. Soak the tea tree mushroom in warm water for half a day in advance. After soaking, wash it clean and cut it into long sections. Soak the vermicelli in cold water until it becomes soft. 2. Pat the garlic, then remove the garlic skin and cut the pepper into small pieces. 3. Add light soy sauce, dark soy sauce, and five-spice powder to the duck legs, and marinate them evenly for 10 minutes. 4. Heat the pan and heat the oil until 60% hot, pour in garlic, ginger slices, and chili and stir-fry for half a minute, then pour in the duck meat and stir-fry over high heat for 3 minutes. 5. Pour half a pot of hot water, then add star anise and bay leaves, cover the pot and simmer over medium heat for 20 minutes. 6. Pour in tea tree mushrooms, add salt, sugar, chicken essence, and pepper, and simmer for another 15 minutes. 7. Add vermicelli and simmer for 2 minutes, then sprinkle in chopped green onion and coriander, and turn off the heat.
