Introduction to this issue: "It is better to supplement , frost drop than to supplement , frost drop ", after frost drop, eating these three kinds of meat is the best to nourish, flat to supplement
As the saying goes, " cold dew is not cold, frost drop changes the sky", the "frost drop" solar term, winter is getting closer and closer. The weather will change from cool to cold, so you should pay attention to preventing dryness and coldness.
There is a folk saying "It is better to supplement the frost than to supplement the fall of a year", and " is better to supplement the frost than to supplement the winter ". During the frost season, the weather becomes colder and the food customs are very distinctive. People believe that "replenish the Double Ninth Festival" first and then "replenish the frost", and "replenish the autumn" is more important than "replenish the winter". After the cream falls, you should nourish your diet properly, pay attention to strengthening the spleen and stomach, nourishing the body, and eat more beef, chicken, loach , etc., to nourish the body without dryness. Below I will share the home-cooked food recipes of these three types of meat:
[Casserole Beef] Required Ingredients: 2 jin of beef rib meat, appropriate amount of oil and salt, 3 slices of ginger, 2 dried chili, 2-3 slices of bay leaves, 1 tablespoon of rock sugar, 1 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of white pepper powder,
Method steps:
1. Choose the meat in the beef brisket and beef ribs. There is more lean meat, less fat, and less tendons. The rib oil flowers are heated and blended with the tendons. They are juicy and delicious, tender and tough.
2. Cut the beef into 4-5 cm square pieces. When cutting beef, cut the long fibers across the board, and do not cut along the fiber tissue, so that the beef will not be chewed. First, find the texture of the beef, and then cut the knife perpendicular to the texture of the beef. It is cut with the top knife and cut with the beef horizontally.
3. Add cold water to the pot, blanch the beef in cold water. After the water boils, skim off the floating blood foam and cook for 4-5 minutes.
4. Take out the beef, put it in warm water, wash away the blood foam stuck to the beef, and remove the beef from draining the water and set aside.
5. First heat the pan and pour in a small amount of cooking oil, turn the wok around, and let the oil fill the whole wok. After the oil temperature becomes hot, pour in the rock sugar, stir-fry and stir-fry over low heat until the rock sugar melts, turn to brown-red red, turn brown-red foam, and continue stir-frying. After a while, the foam increases and the color turns lighter and turns golden-red. Only then will the sugar be considered fried.
6. Add the beef immediately and stir-fry, stir-fry and color the beef, then add slices of ginger, bay leaves, and dried peppers and stir-fry evenly.
7. Drop in hot water, the amount of water should be over the beef, and then add braised soy sauce, light soy sauce, white pepper powder, and cooking wine.
8. Pour the beef and soup into the casserole, bring to a boil over high heat, cover it, reduce the heat, and simmer for about 1.5 hours.
9. After the time comes, add salt, simmer for half an hour on low heat, turn off the heat, and a pot of soft and tasty beef is ready.
[Tomato Beef] Required Ingredients: 2 jin of beef brisket, 2 tomatoes, 1/3 onion, 1 coriander, appropriate amount of oil and salt, 2 tablespoons of tomato sauce, 1 tablespoon of light soy sauce, 1 piece of ginger, 2 star anise, 4-5 slices of bay leaves, 1 teaspoon of white pepper, 1 half tablespoon of sugar, 1 tablespoon of cooking wine,
Preparation steps:
1. Cut the beef into pieces against the texture of the shredded meat, cut the beef into pieces in the shredded meat, and it is not easy to stew and rot. Do not cut the beef pieces too small, as the beef will shrink after blanching.
2. Cut the ginger into slices, cut the onion into strips, remove the stems of the tomatoes, and cut them into pieces.
3. Add water to the pot, put cold water in the beef and blanch it. After the water boils, skim off the foam and cook for 4-5 minutes. Boil the blood of the beef. In this way, the cooked beef is not fishy and remove the beef.
4. After taking out the beef, put it in warm water, wash the beef, remove it, drain the water and set aside.
5. Add oil to the pot and heat it, add star anise, bay leaves, ginger slices, onion strips and stir-fry, then add tomato sauce and stir-fry evenly.
6. Add the beef and stir-fry for 1-2 minutes, then add cooking wine and light soy sauce and stir-fry evenly.
7. Put the fried beef in a casserole, add hot water, white pepper and sugar. The amount of water should be less than the beef. Bring to a boil over high heat, cover the pot, turn to low heat and cook for 1.5 hours, and cook the beef thoroughly cooked.
8. After the time is up, add the tomatoes, add salt to season, bring to a boil over high heat, turn to medium heat, cook the tomatoes, turn off the heat, a dish of beef is cooked, slightly sour, slightly sweet, salty and fresh toast, and the super rice tomato beef is ready.
[Beef Stewed Radish] Required Ingredients: 750 grams of beef on the brain, 1 white radish, an appropriate amount of oil and salt, 1 piece of ginger, 2 large ingredients, 2 bay leaves, 1 tablespoon of cooking wine, 2 tablespoons of tomato sauce,
Method steps:
1. Cut the beef into pieces, soak in water for 10 minutes, soak out some blood. Choose beef brisket or beef on the brain, and eat it tenderly, without any firewood.
2.Prepare the seasoning and cut the ginger into slices.
3. Add water to the pot, put in cold water and add beef pieces, bring to a boil, cook for 4-5 minutes, skim off the foam, remove the beef, and wash in warm water. The beef should be blanched in a pot with cold water, so that the blood in the beef can be removed without any fishy smell.
4. Add oil to the pot and heat it up, add slices of ginger, large ingredients, bay leaves, tomato sauce, and stir-fry evenly.
5. Add the beef and stir-fry evenly. Just stir-fry the beef slightly, and don’t stir-fry for too long.
6. Put the fried beef into the inner liner of electric pressure cooker , add hot water to cover the beef, and pour in cooking wine. If you don’t have pressure cooker , you can stew it in a normal pot. It can be stewed for about 1.5-2 hours to make the beef cooked and stewed.
7. Cover the lid of the electric pressure cooker, turn on the power supply, and set the meat key, which takes about half an hour.
8. During this period, peel and wash the white radish, then cut the white radish into hob pieces, add water to a boil, add radish radish, blanch it, cook for a few minutes after the water boils, do not cover the pot, take out the radish for a while, and blanch the radish to remove the bad smell of radish.
9. After the time is reached, turn off the heat, open the pressure relief valve , put away the pressure in the pressure cooker, open the lid of the pot, add the radish, add salt, cover the lid of the pot, and continue to press for 5-6 minutes. After the time is reached, turn off the heat, open the pressure relief valve, release the pressure in the pressure cooker, open the lid of the pot, sprinkle with white pepper, stir evenly, serve, and sprinkle with minced coriander.
[Cacai Tomato Beef Soup] Required Ingredients: 500 grams of beef, 2 tomatoes, 3 1 cabbage 1\2 trees, 1 coriander, appropriate amount of salt, 1 piece of green onion, 2 slices of ginger, a few peppercorns, 1 large ingredients, 1 tablespoon of cooking wine, 1 white pepper powder,
Method steps:
1. Prepare the required ingredients, soak the beef in clean water for 2 hours, change the water twice during the period, soak the blood water, and choose many parts of beef suitable for stewing beef, such as beef brisket, beef ribs, beef brisket, and beef ridge, because these parts have skin and tendons, and they are fat and thin, so this kind of meat has a good taste after stewing.
2. Cut the beef into evenly sized pieces, do not cut too small, as the beef will shrink after cooking.
3. Add water to the pot, blanch the beef under cold water, boil and remove the foam, blanch the beef and change the color, remove it, wash the blood foam with warm water
4. Add hot water to the rice cooker, add the blanched beef, then add the scallion slices, ginger slices, peppercorns, large ingredients, and cooking wine, and cover the rice cooker pot. It is easy to stew beef in a rice cooker, and the speed is also fast. The stewed beef tastes better. Click the porridge soup function of the rice cooker. The time is about 50 minutes. The rice cooker starts working and cook beef
5. During the stewing period, remove the tomatoes, cut them into pieces, peel off the cabbage leaves, wash them, and tear them into pieces by hand
6. After the time comes, open the lid of the rice cooker, put in the cabbage and tomatoes, and continue to cook for 15 minutes without covering the lid of the pot. The cabbage leaves stewed in this way are green and not yellow.
7. After the time comes, add salt to season, then add white pepper, stir well, and sprinkle with coriander section.
[Beef roast potatoes] Ingredients required: 750 grams of beef brisket, 2 potatoes, 2 peppers, 1 red pepper, appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 1 tablespoon of Pixian bean paste, 10 peppercorns, 1 star anise, 2 tablespoons of cooking wine, 1 teaspoon of white pepper, 1 tablespoon of soy sauce, half a tablespoon of sugar, appropriate amount of water starch,
Preparation steps:
1. Cut the beef brisket into 2-3 cm pieces.
2. Add cold water to the pot, add the beef and blanch it. After the water boils, skim off the foam, cook for 4-5 minutes, and remove the beef.
3. After taking out the beef, put it in warm water, wash the beef, remove it, drain the water and set aside.
4. Add oil to the pot and heat it, add onion slices, ginger slices, star anise, and pepper to stir-fry, then add Pixian bean paste and stir-fry it over low heat, and stir-fry Pixian bean paste to make red oil.
5. Add the blanched beef, stir-fry for a little, stir-fry and color the beef, then pour in cooking wine and soy sauce, stir-fry over high heat to remove the fishy smell of the beef.
6. Add hot water, add enough water at one time, then add sugar and pepper powder to a boil.
7. Pour the beef and the soup into the electric pressure cooker, cover the pot, and after airing, press for 30 minutes to cook the beef, which can save cooking time. If you use an ordinary pressure cooker, press for 20 minutes. Cook in an ordinary pot and cook for about 1.5-2 hours on low heat.
8. During the beef, cut the potatoes into hob pieces, remove the stems and seeds of the green and red peppers, and cut them into hob pieces.
9. After the time is up, pour the cooked beef and soup into a wok, add potatoes, then add salt to season, bring to a boil over high heat, turn to medium heat, and cook the potatoes.
10. Then add green and red pepper pieces, stir fry evenly, and close the juice over high heat. When heated until a little soup is left, pour in an appropriate amount of water starch, heat until the soup becomes sticky, wrap it on the ingredients, turn off the heat, serve it on a plate, and a fragrant beef and roast potatoes are ready.
[Chestnut roast chicken nuggets] Required ingredients: 2 chicken thighs, 500 grams of chestnuts, appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 10 peppercorns, 1 large ingredients, 1 tablespoon of rock sugar, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 2 dried chili peppers,
Preparation steps:
1. Prepare the required ingredients, clean the chicken legs and wash them. The boss bought the chestnut, and asked the boss to use the machine to remove all the chestnut shells and , which is easier, so he doesn't have to go home and tear the chestnut shells. The disadvantage of using a machine to remove chestnut shells is that the chestnuts have a rough and not smooth surface.
2. Cut the chicken legs into evenly sized pieces with a knife.
3. Add water to a boil in the pot, add chestnuts and blanch them for 3-5 minutes, remove the chestnuts, put them in cold water and cool them, remove the water, and remove the chestnut clothes.
4. Add water to the pot, put cold water in the chicken nuggets and blanch it. After the water boils, cook for 4-5 minutes. Remove the foam on the water surface. Remove the chicken nuggets and place them in warm water. Wash the chicken nuggets and drain the water for later use. When blanching the chicken nuggets, put them in cold water to the pot. This will remove the blood from the chicken nuggets. After the chicken nuggets are prepared, they will not be fishy and have no odor.
5. First heat the pan and pour in a small amount of cooking oil, turn the wok around, and let the oil fill the whole wok. Wait until the oil temperature has become hot, then pour in the rock sugar, and quickly break the rock sugar and break it apart. Continue to stir the rock sugar over low heat to make the rock sugar completely liquid. When stir-frying the sugar color, be sure to stir the sugar color constantly. After the rock sugar melts, the bubbles first appear, and then slowly turn into yellow bubbles. As the temperature continues to rise, the yellow bubbles turn into yellow foam. Continue to heat up, and the color turns maroon. At this time, you will smell the aroma of caramel and the sugar color will be fried.
6. At this time, quickly add chicken pieces and stir-fry, stir-fry and color the chicken pieces, then add green onion slices, ginger slices, peppercorns, large ingredients, and dried peppers, stir-fry evenly, and stir-fry to bring out the fragrance.
7. Add the chestnut and stir-fry evenly, then pour in hot water, and the water level is equal to the chicken pieces, and then pour in soy sauce and cooking wine.
8. Bring to a boil over high heat, cover the pot, turn to low heat and cook for 20-30 minutes.The chestnut meat has a hard texture and is not easy to stir-fry. It needs to be stewed so that the chestnut meat will be soft, cooked, sweet and glutinous. When cooking a little soup, add salt, close the juice over high heat, turn off the heat, and serve it on a plate.
[ Chicken Stewed Mushrooms ] Required Ingredients: 1 small brood chicken, 200 grams of dried hazel mushrooms, 1 handful of vermicelli, an appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 3 cloves of garlic, 10 peppercorns, 2 large ingredients, 1 small piece of cinnamon, 2-3 dried chili peppers, half a tablespoon of braised soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar,
Preparation steps:
1. Roast the chicken on the fire, roast the fluff on the chicken skin, then clean the chicken and cut it into pieces.
2. Rinse the surface of the dried hazel mushrooms with cold water, then use warm water to spread the bacteria folds , and then gently stir with your hands in one direction to let the mud and sand sink to the bottom of the pot. Remove the hazel mushrooms and drain the water, put them in a basin, add warm water and soak for 10 minutes.
3. Put the dried vermicelli in a basin, add warm water, and soak the vermicelli softly.
4. Add oil to the pot and heat it, add chicken pieces and stir-fry, stir-fry the water of the chicken pieces. When the surface turns slightly yellow, add onion, ginger slices, garlic, pepper, large ingredients, star anise, cinnamon, and dried peppers. Continue to stir-fry, stir-fry to bring out the aroma, pour in cooking wine, braised soy sauce and soy sauce, stir-fry evenly, so that the chicken pieces are colored and removed from fishy.
5. Pour the water soaked in the hazel mushrooms into the pot. The amount of water should be over the chicken pieces. Add sugar, bring to a boil over high heat, turn to low heat and simmer for about 1 hour, and stew the chicken with crispy and crispy.
6. After the time comes, add the vermicelli, add salt to season, continue to stew, stew the vermicelli until it becomes transparent, turn off the heat, and serve, and a chicken with a full color, aroma and flavor will be ready.
[Sauce Braised Loach] Required Ingredients: 1 and a half pound loach, 1 coriander, 2 tablespoons of soybean sauce, appropriate amount of oil, 1 piece of green onion, 3 slices of ginger, 2 cloves of garlic, 3-4 dried chili, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of cooking wine, a little sugar,
Methods and steps:
1. Put the loach in clean water and keep it for 2-3 days, change the water 1-2 times a day, so that the loach can clean up the dirt in the belly, and there will be no debris in the fish belly. When making this dish, loach fish does not need to be slaughtered, nor does it need to remove the mucus on the surface of loach fish. Some people kill the loach fish with salt. The meat made of loach fish is hard and the meat is not fresh and tender, and the meat is lost. The meat is tender and delicious. The mucus on the surface of loach fish, called loach slip liquid, is protein , which can clear heat and dampness. The loaches made without it will be less delicious.
2. Cut the green onion into pieces, slice the ginger, cut the dried pepper into pieces, and don’t use the chili seeds. If the soybean paste is dry, add a little water to dilute it, so that the sauce will not stick to the pot when stir-frying.
3. Add oil to the pot and heat it up, add green onion slices, ginger slices, garlic slices, and dried chili slices and stir-fry.
4. Then add soybean paste and stir-fry over low heat. Fry the soybean paste to make the sauce aroma. The soybean paste should be stir-fried over low heat. It is easy to stir-fry the sauce over high heat.
5. Add cold water, as long as the amount of water can be over the loach, add cooking wine and a little sugar. The sugar can help to enhance freshness. The amount of sugar is appropriate to eat fish and not be able to taste sweet.
6. Prepare the lid of the pot, put the loach into the pot alive, and cover the lid immediately. The loach will start to flutter very hard, and after a while, there will basically be no sound.
7. Bring the pot to a boil over high heat, cover the pot, turn to low heat and simmer to taste for about 15 minutes.
8. After the time comes, change to medium high heat to collect the sauce. During this period, shake the wok from time to time to prevent the sauce from filling the bottom of the pot. When the soup is thicker, wrap the sauce on the loach. Turn off the heat, serve it on the plate, and sprinkle it with coriander. A plate of braised loach with strong sauce flavor will be ready.
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