Frostfall After autumn officially ends, winter is about to appear, and the chill is getting stronger and stronger.
The most effective way to dispel the cold is to eat a bowl of steaming stew . Whether it is stewed meat or stewed vegetables, as long as it is well matched and stewed until the heat, the meat and vegetables can keep the fragrance of the lips and teeth, and the whole body is warm.
Share 5 stews suitable for autumn and winter. They are both cold and nutritious. The more you eat, the more comfortable you feel. After learning, remember to cook for your family.
1. Chicken stewed mushrooms
The classic "chicken stewed mushrooms" in Northeastern cuisine is definitely a dish that Northeasterns must not miss during winter. The tender chicken is stewed until it is crispy and soft, and the aroma of the mushrooms is perfectly blended with the chicken. Then add a handful of slippery and chewed vermicelli. In autumn and winter, you don’t need to spend more time making other dishes, so you can eat it warm and comfortable.
. The native chicken is processed, chop it into pieces, put it in water, knead it, soak it for 15 minutes, soak it in bleeding water, and wash it, and control the water and set aside. Wash the hazel mushrooms, add water and soak for half an hour, and leave the soaked water after soaking. Take a handful of potato vermicelli , rinse it and soak it in warm water.
. Heat the wok, pour in an appropriate amount of oil, add chicken pieces and stir-fry over medium heat until the surface is slightly yellow, add onion, ginger, bay leaves, cinnamon and star anise, stir-fry after stir-frying, pour in two spoons of oyster sauce and appropriate amount of light soy sauce, pour in a little cooking wine and stir-fry well.
. Pour the water from soaking hazel mushrooms into the pot, simmer over high heat for 5 minutes, then put the hazel mushrooms into the pot, cover the pot and simmer for about 45 minutes.
. Put the soaked potato vermicelli into the pot, continue to cover the lid and simmer for 15 minutes, cook until the vermicelli is cooked and tasted. Finally, open the lid of the pot and close the juice over medium-high heat. After packing, you can turn off the heat and serve.
2. Stewed dried beans with pork belly
The beans harvested in summer and autumn will be dried and stored if they cannot be finished. It is most suitable to put these dried beans in late autumn and winter for stew. Dried beans are paired with oily pork belly, and stew them in a pot with some tofu skewers, mushrooms, eggs, etc., which looks "chaotic", but the taste is definitely first-class. Various aromas gather, blend and penetrate each other, and taste delicious.
. Rinse the pork belly and put it in a boiling pot, add water and boil it on, then cut it into thin slices and set aside. Add dry beans, tofu skewers, bolete and soak them in water. After the eggs are cooked, peel the shells and set aside. Prepare appropriate amount of chopped green onions, ginger and garlic slices.
. Pour a small amount of rapeseed oil into the wok, pour the pork belly slices into the pot and stir-fry, stir-fry after the fat is fryed, add green onion, ginger, garlic and stir-fry.
. Wash and cut the soaked dried beans into long sections, then put the beans into a pot and stir-fry them thoroughly and absorb the fat. Pour four spoons of soy sauce and stir-fry evenly to taste.
. Pour an appropriate amount of water into the pot, cover all the ingredients, put the tofu skewers, bolete and eggs into the pot, add appropriate amount of salt, chicken essence and sugar, stir-fry evenly, cover the pot, simmer for half an hour, turn off the heat and serve.
3. stewed cabbage tofu
As the saying goes, "cabbage tofu ensures safety." These two ingredients seem ordinary and cheap, but their nutritional value and deliciousness are not inferior to other ingredients at all. Putting cabbage and tofu together is a perfect match. Just a simple stew is the best meal for autumn and winter. It tastes refreshing and delicious, the beans are pleasant, and it is more fragrant than meat. It is warm and gentle after eating.
. Break the cabbage into the right size, rinse the tofu and cut into slices, wash half of the scallions and cut into pieces, cut into half of the scallions, chop the garlic and chop the minced garlic, and cut into dried chili in pieces.
. Pour wide oil into the wok, and the oil temperature is 60% hot. Add tofu cubes, fry slowly over low heat until both sides are golden, then remove, and then cut into small pieces.
. Add oil to the wok and heat it, add minced garlic, dried chili slices and green onion slices to stir-fry, pour in the cabbage, stir-fry, cover the pot, simmer for about 3 minutes, and pour in two spoonfuls of light soy sauce and half a spoonful of dark soy sauce and stir-fry well.
. Put the tofu cubes in the pot, then put a handful of shrimp skins, fry for about 1 minute, add appropriate amount of salt, chicken essence and a little pepper, pour in half a bowl of water and stir-fry well and cover the pot, simmer for 10 minutes, and after stewing, turn off the heat and leave the pot.
4. Potato stew beef
In cold weather, beef and mutton are the best meat to replenish calories for the body, but many people are prone to getting angry when eating mutton. Beef is more suitable for eating more than milder. The meat of the beef is firm and cooked by stewing, making it more tender in the mouth. It is served with a round potato. After stewing, the beef is fresh, fragrant, soft and tender, and the potatoes are fragrant, glutinous and delicious, which is suitable for everyone in the family.
. Rinse a pound of beef and cut into large squares. Wash the potatoes and peel them into hob pieces, cut the onions into shreds, and cut the onions into ginger and garlic for later use.
. Add water to the boiling pot, put the beef in a cold water pot, add slices of ginger and two spoons of cooking wine, turn on the heat and cook until the beef has completely changed color, turn off the heat and remove it. Pour oil into the wok and heat it, pour in the beef pieces, add onion, ginger, garlic, bay leaves, star anise, and dried chili to stir-fry over high heat for about three minutes, and stir-fry until fragrant.
. Pour two spoonfuls of light soy sauce, two spoonfuls of oyster sauce and one spoonful of cooking wine into the pot. Stir-fry and remove the fishy smell. After stir-frying, pour in potato cubes, and then continue to stir-fry over medium heat for about three minutes.
. Pour all the fried beef and potatoes into the pressure cooker together with the soup, pour in an appropriate amount of water and overflow the ingredients, add a spoon of salt and stir, and start simmering at high pressure for 13 minutes. After stewing, open the lid and put shredded onion, add three spoons of pepper and appropriate amount of salt and chicken essence and stir evenly, cover the pot and cook for 1 minute.
5. Stewed grass carp
grass carp will make itself gain weight quickly after entering autumn, and accumulate enough nutrition and energy to survive the winter better. Therefore, by the end of autumn, grass carp has reached the best eating period, with fat, tender meat and few bone spurs. I bought a piece and stewed it home and slowly enjoyed the deliciousness of the fish. After eating, I could drink a few sips of the fish soup to drive away the coldness of my body.
. Wash the grass carp, chop it into large pieces of fish and put it in clean water. Soak it for 15 minutes to remove the blood. After soaking, wash it and dry the water. Add chopped minced ginger and scallion slices to the fish pieces, add two spoons of light soy sauce and an appropriate amount of pepper and salt, mix well and marinate for about 10 minutes.
. After the fish is marinated, adjust the appropriate amount of wet starch and pour it into the fish pieces, so that the fish pieces can be evenly coated with starch.
, , pour more oil into the fryer , and heat until 60% hot. Add the fish pieces and fry them slowly over medium-low heat until the surface of the fish pieces is golden, and put the fried fish pieces into a casserole covered with ginger slices.
. Add two spoons of soybean paste, one spoonful of very fresh flavor, one spoonful of oyster sauce, add appropriate amount of salt and MSG, pour in hot water and cover the fish pieces, boil the water on high heat, cover the pot and continue to simmer over medium heat for about 15 minutes, and add coriander and shallots after stewing.
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