The old saying goes " frost fall to replenish, winter is not bitter" , frost fall is the last solar term of autumn , and it is also the transition period of from autumn to winter .
Frost fall period Day and night temperature difference is large , Hydrought is obvious in autumn . There is a folk saying that " is worse than to supplement the winter than to supplement the frost" . People think that "Autumn Replenishment" is more important than "Winter Replenishment" . Therefore, during the Frost Descent, there are customs of "cooking mutton", "cooking mutton head" and "cooking frost rabbit meat".
In addition, seizes the "golden period of health preservation" of frost fall, The old tradition emphasizes "eating 4 things", protecting the body, and passing the autumn safely , and arrange it for your family quickly.
1. Eat persimmons
The old saying goes "Eat persimmons in the frost, and you won't runny nose" . In traditional food customs, should eat red persimmons during the frost season. This can not only protect you from the cold and keep you warm, but also nourish your muscles and bones .
Recommended method: [Permacea]
. Remove the skin of the persimmons with an appropriate amount of persimmons, press them into paste with a spoon, add an appropriate amount of flour and stir to make a persimmon paste.
.Electric pancake is turned on and heated, brush with vegetable oil, and after the oil is heated, use a spoonful of persimmon paste to fry in the pot. Fry persimmon cake frequently and turn it back and forth, fry until both sides are golden, and the food is done.
2. Eat duck
Minnan There is a proverb called "It is better to supplement the frost drop than to supplement the frost drop in one year" , which fully expresses the importance of the frost drop in the solar term. Every time the frost falls, the ducks in in southern Fujian will be very popular.
Recommended method: [Old Duck Radish Soup]
. Prepare half a fresh old duck, remove the duck butt and duck toes, and then chop into even small pieces. Wash it and prepare to marinate . Add 2 grams of salt, 2 grams of pepper and 5 grams of cooking wine to remove the fishy smell. Grab well with your hands and marinate for 30 minutes to give the duck cubes a base flavor.
radish cut into diamond slices, cut pickled pepper into circles, and cut ginger into slices to set aside.
. Put the marinated duck meat in a cold water pot and blanch it in , pour in a little cooking wine to remove the fishy smell, and then boil the water and remove the foam in the pot. Pour out the duck meat, rinse it with clean water and drain it for later use.
. Hot the pan and cool the oil, sprinkle a few peppercorns and stir-fry, pour in pickled pepper and ginger slices and stir-fry to achieve a spicy flavor.
Then pour in the drained duck meat, turn to medium heat and stir-fry for about 5 minutes, stir-fry the water in the dried duck meat in . After smelling the aroma of meat, add kimchi and stir-fry evenly. kimchi can not only remove the fishy smell, but also add a special fragrance to the duck meat.
. Then Put the duck meat in a casserole with water to boil , cook until the water boils again, then remove the foam in the pot, turn to low heat and simmer for 50 minutes. After 50 minutes, pour the radish into the pot, add a little salt to season, cover the pot and simmer for 2 minutes.
The fragrant and nutritious old duck and radish soup can be served.
3. Eat beef
Guangxi Yulin people have on the day of frostfall. On the , the custom of eating beef , Niuhe fried noodles, beef stir-fried radish, beef brisket pot, etc. come to to replenish energy , pray to to warm up and strengthen until winter.
Recommended method: [Steamed Beef with Radish]
. Prepare 300 grams of beef , remove the white fascia , and cut the beef into even slices against the texture of the beef, so that it tastes smoother and tender.
. Put the cut beef in a bowl and start marinating.Add 2 grams of salt, 1 grams of chicken powder, 1 grams of pepper powder, a little sugar to enhance freshness, 10 grams of light soy sauce, 5 grams of cooking wine to remove fishy smell, 5 grams of oyster sauce, 3 grams of dark soy sauce to enhance color, and 5 grams of sesame oil to mix well, and beat all the sauce into the beef.
beat an egg and grab a small handful of starch. This ingredient can not only lock in moisture, but also make the beef smooth and tender. Mix evenly and marinate for 30 minutes.
. Prepare a white radish, wash it and peel it, then cut it into thin slices, then change the knife and cut it into thin strips and put it in a basin.
Add a little salt, mix well and marinate for 10 minutes. kills out the moisture in the radish to prevent a lot of water from being released during steaming. In this way, the pickled radish will become very soft. Take it out and squeeze it dry and place it on the plate to put it on the bottom.
. Place the marinated beef evenly on top and prepare to steam. After the water boils, put the beef in the pan and cover it with a lid and steam for 8 minutes. The beef will get older after steaming for a long time, so after 8 minutes, take out the beef from the pot, sprinkle with chopped green onions, pour sesame sesame oil and serve.
4. Cooking mutton soup
Frost fall is the golden period for drinking mutton soup . The mutton tastes sweet but not greasy, and is warm but not dry in nature. On the one hand, it can promote blood circulation, replenish qi and blood , and at the same time it can also enhance immunity and strengthen the body .
. Prepare two pounds of lamb and cut it into evenly sized pieces. Peel one white radish and cut it into hob pieces. Cut some ginger slices and onion slices to set aside.
. Boil water in the pot, put cold water of the mutton into the pot, boil over high heat and then remove the foam in the pot, cook for about 2 minutes, pour out the mutton and wash it with clean water to set aside.
. Roast oil in the pot, and then slide the pot thoroughly and add cold oil. The hot pan cool oil can prevent the lamb from sticking to the pan when stir-frying lamb. Pour the lamb into the pot and stir-fry out the moisture. After stir-frying the lamb, pour in a little high-alcohol liquor to suppress the fishy smell of lamb. Then add onion and ginger to continue stir-frying to achieve the aroma, and pour in an appropriate amount of water.
.Bring to a high heat, then remove the foam in the pot again so that the boiled soup will not have any odor. Cover the pot and turn to low heat and simmer for 40 minutes. After 40 minutes, pour the radish into the pot, simmer on high heat for about 20 minutes. After stewing the radish, add 2 grams of salt and 2 grams of pepper, stir and melt the seasonings, and the rich, milky white mutton soup can be used for the pot.
. Cut some minced garlic and pepper rings into a bowl, add a little salt and sugar, pour some light soy sauce and sesame oil, add coriander and chopped green onion, and then pour a little mutton soup and stir well.
is ready, a nutritious and delicious mutton soup with dipping sauce is ready.
"Frost Descent to nourish, winter is not bitter". The frost Descent is the golden period for "Autumn Restraint". You should not be careless when eating in person. Eat 4 things in old traditions. Have a safe autumn and good health
(happy)
