"There is food to nourish the beginning of winter, and the courage is like a tiger in spring."
Today happens to be the first solar term in winter - the beginning of winter. Different festivals have different diet plans. Now that the beginning of winter is approaching, we should adapt to the season and remember to eat more "Traditional 3 treasures" and pair it with 1 wine to warm up the winter, and when spring comes, you will be "brave like a tiger".
[1 treasure] Lamb
Lamb is the most nourishing thing. If it is made into mutton dumplings, the heart and body will be warmed up after eating.
① Use fat and thin lamb leg meat to rinse and chop it into minced meat.
② Add appropriate amount of light soy sauce, dark soy sauce, five-spice powder and salt to the minced mutton and stir evenly.
③Prepare an empty bowl, add green onion, ginger slices and peppercorns and soak in boiling water for 10 minutes and drain.
④ Add a small amount of water to the mutton filling and mix well, prepare chopped green onion or cabbage and pour it into the mutton filling and mix well.
⑤Wrap the mutton filling into the dumpling skin and boil it in water or steam it. It is full of flavor with dipping sauce.
[2 treasures] White radish
"Eat radish in winter" is now just about winter. White radish is indispensable, making it into radish and kelp soup full of deliciousness.
①Add amount of kelp is soaked and washed and sliced, cut into shreds of radish , and cut into shreds of ginger.
② Boil water in a pot, add shredded radish or radish slices, then add kelp slices and shredded ginger.
③ After the soup in the pot is opened, turn to low heat and simmer for about 1 hour. After the soup becomes white and the kelp is soft and rotten, add salt to eat.
[3 treasures] Cabbage
"A hundred vegetables are not as good as cabbage". Eating more cabbage in the beginning of winter will also moisten the dry climate. Making it into hot and sour cabbage is more appetizing!
①Break the cabbage into one leaf and wash it, tear it into blocks of similar size with your hands, and open the vegetable stem and leaves separately.
②Prepare an empty bowl and add 1 spoon of vinegar, 2 spoons of soy sauce, 1 spoon of oyster sauce, half spoon of sugar, a small amount of salt, and an appropriate amount of starch and stir well.
③Cook oil in a pan. When the oil temperature is 50% hot, add minced garlic and dried chili. After stir-frying, pour in the vegetable stem and stir-fry until it is broken. Then continue stir-frying until it becomes soft.
④ Water the sauce on the cabbage and continue stir-frying until the juice is collected.
[1 wine] Warm wine
After having the traditional 3 treasures, if you pair it with warm wine, it can be said to be a feast for the taste. Liquor is inherently hot. Although it is cool in the mouth, it has the effect of warming the body. Warm wine can make its taste warm and its effect is more significant.
Warm wine is usually loved by the ancients because the wine was too limited in its brewing technology, which made the wine too high and the taste too spicy. The spicy taste in the taste can be neutralized by warm cooking, making it easier to accept. Warm wine is also one of the ways for the ancients to keep warm.
Modern wine has exquisite brewing technology, so the palatability of the finished wine has been significantly improved, and it can also be eaten directly without being cooked in a warm manner. But if you cook it a little warmly, the coolness in your mouth turns into warmth, and it warms from your throat to your heart, why not do it?
But not all liquors are suitable for warm cooking. Liquors made of only pure grains will taste better after warm cooking, such as the following 2 styles.
Wang Shaobin wine
This wine is sauce wine brewed by the 12987 process. Many people know that the 12987 process is the key to casting Moutai, but few people know that Wang Shaobin is the perfector of the 12987 process. His proposed "raising grass with wine" has been implemented in the 12987 process, and it has now achieved the status of Moutai wine .
Nowadays, all Wang Shaobin wines on the market have inherited the 12987 craftsmanship. After years of sealing, it has improved its taste and added Wang Shaobin's living wines, making the taste even more attractive.
Handong Master Wine
This wine is like Wang Shaobin Wine, and the process used is also 12987. Master Han Dong Liquor Zhiyu is a high-quality sauce-flavored wine developed by Zeng Chuanzheng, the father of Chinese sauce wine, through 20 years of time. He learned from Li Xingfa, inherited the brewing process of Maotai, and created the birth of the high-quality Kunsha sauce wine of his descendants - Master Han Dong Liquor Zhiyu.
Han Dong Master Liquor is high-quality, and is mainly aimed at the low-end ration market. Although the packaging of the light bottle has no characteristics, the quality of the wine is first-class and high-quality.
After drinking high-quality liquor warms up, you will experience a more mellow taste, which can not only warm the heart but also warm the body.
or above are all sharing today. Don’t forget to eat “Traditional 3 Treasures” in the beginning of winter, paired with 1 wine to warm up the winter.
