Now, I will share with you some delicious and easy-to-make stews. The weather is cold, so 5 hot stews are served on the table. They are delicious, soft and moist, moisturizing and repelling the cold. They often eat without getting angry, and they are warm and comfortable in late

" Henan changes seasons overnight " has become a hot search topic in the past two days. Many netizens joked: Henan only has winter and summer, " spring and autumn " remains in the Warring States Period . Last week we were still unbearably hot in the high temperature of 40 degrees. Unexpectedly, the temperature of plummeted to 16 degrees overnight, and we were overwintered in one second, and switched to in an instant.

In addition, it has been raining continuously in the past few days, and it is getting colder and colder. I can't help but shiver when I put on my coat. I just want to eat something hot when I eat. Below, I will share with you some delicious and easy-to-make stews , . It’s cold, and 5 hot stews are served on the table. They are delicious, soft and moist, moisturizing and repelling the cold. They often eat without getting angry and are warm. and .

1, Pork and cabbage stewed vermicelli

. A piece of pork belly, cut into large pieces; red handfuls of potato vermicelli, blanch them in boiling water until soft, then blanch them in cold water to make them more chewy; break the cabbage leaves into pieces and separate the sides and leaves; cut some onion slices and ginger slices together and add them A few dried chili peppers, a star anise and a few Sichuan peppercorns are set aside.

. Heat the pan with cold oil, pour in the pork belly and stir-fry, add onion, ginger, dried chili pepper and Sichuan peppercorns and stir-fry until fragrant, stir-fry the pork belly until fragrant and stir out the lard.

. Then add the cabbage sticks and pour in a little cooking wine to remove the fishy smell. Stir-fry the cabbage sticks until soft and add the cabbage leaves. Turn up the heat and stir-fry quickly to prevent the cabbage from releasing a lot of water. The authentic farm method is to put the vegetables in the pot and stew directly. , now stir-fry the finished dish to make it more fragrant.

. Then add boiling water and simmer. After the soup is simmered, add 2 grams of light soy sauce to adjust the background color, 4 grams of salt, 3 grams of pepper, and 3 grams of chicken essence for seasoning. Stir to dissolve the seasoning, then add the soaked vermicelli and stew. Stew the vermicelli for 5 minutes, allowing it to absorb the soup and flavor.

. When stewing, it is best to turn on a low heat and keep the soup boiling slightly, so that the stewed pork belly will be softer and the soup more fragrant. After it is out of the pot, sprinkle with coriander and it will be delicious.

2. Small Crispy Pork in Sour Soup

. Wash the pork piece, remove the skin and cut into thick strips, add salt, pepper, dark soy sauce, and cooking wine and stir evenly; beat in an egg to increase the tender taste, and then sprinkle in A handful of starch locks in moisture, continue to stir evenly and marinate for five minutes.

. Soak the fungus , wash and tear into small florets; cut the white scallions diagonally into water chestnut slices, cut the ginger into slices, half the tomatoes, slice them, and put them together with the scallions and ginger for later use.

. Heat oil in a pot. When the oil is 50% hot, pour in the marinated pork belly. Turn on medium heat and fry slowly. Use a spoon to break up any sticking parts. Fry the pork belly until golden brown and crispy. Take it out. Oil control.

. Add water to the pot, pour in salt, star anise, Sichuan peppercorns, red pepper, add onions, ginger, tomatoes, fungus, add a spoonful of pepper, turn up the heat and boil the water for 2 minutes, then pour in and fry. For the short crispy pork, add a tablespoon of aged vinegar and an appropriate amount of dark soy sauce to adjust the background color.

. Continue to cook for 5 minutes to add flavor to the meat strips. Stew the pork belly until soft and add some chicken powder and pepper to supplement the flavor. It is ready to serve. Finally, sprinkle with coriander and it is delicious.

3. Haggis Pot Pot

. The ingredients are very comprehensive, including heart, liver, tripe, lungs, and face. They are all cut into slices. To make this kind of Pot Pot , it is best to use semi-finished products, which is more trouble-free; Wash the baby cabbage, cut the garlic, and coriander into sections, then cut some wild pepper rings and set aside.

. Boil water in a pot. After it boils over high heat, pour in the haggis and cook for 2 minutes to remove the fishy smell, then take it out and drain the water for later use.

. Heat oil in a pot, add onion, ginger and wild pepper and stir-fry until fragrant. Pour in an appropriate amount of water. After the fire boils, add salt, chicken powder, a little pepper, and then pour in a little white vinegar to highlight the sour and spicy taste. Then pour in the baby cabbage and cook for 1 minute. Remove the baby cabbage after it is cooked and place it at the bottom of the dry pot .

. Then add the haggis and cook for a while. The haggis itself is cooked. This is mainly for the flavor. After cooking, put it in a dry pot, sprinkle with garlic and coriander, drizzle with sesame oil, and it is delicious. become.

4. Enoki Mushroom Fat Beef Stew

. Cut off the roots of the enoki mushrooms, break them up, and wash them in clean water; scald the tomatoes with boiling water, peel off the skin, and cut them into small pieces; cut the green onions into chopped green onions, and cut the ginger into slices. , then cut some garlic slices and put them together; also cut some chopped green onion, millet pepper rings and set aside.

. Boil half a pot of water, add enoki mushrooms, pour in 3 grams of cooking wine and 2 grams of salt, quickly blanch for about 30 seconds to remove the earthy smell, then pour it out, rinse with water and let cool.

. Prepare a box of fat beef rolls . Boil water in a pot, pour in 5 grams of cooking wine and 2 grams of salt. After the water boils, add the fat beef, blanch it for 10 seconds, pour it out, rinse, and control the water for later use.

. Pour oil into the pot. When the oil is hot, add onions, ginger, garlic, star anise, and dried chili peppers and stir-fry until fragrant. Add tomatoes and stir-fry out the juice. Add 5 grams of tomato paste and stir-fry until thick, then scoop in an appropriate amount. Water, add 3 grams of salt, 3 grams of chicken powder, 1 gram of pepper, 1 gram of sugar, 2 grams of chicken juice, 10 grams of white vinegar. After the seasoning is dissolved, add the enoki mushrooms, add 3 grams of cooking wine, and simmer for about 3 minutes. After the soup is fully flavored, use a strainer to scoop out the enoki mushrooms and tomatoes and place them on the bottom of the plate.

. The soup in the pot boils again, pour in the fat beef, quickly add 5 grams of pepper oil, stir and dissolve, quickly remove from the pot, pour into the soup pot of tomatoes and enoki mushrooms, sprinkle with chopped green onion, pepper rings and cooked sesame seeds Serve as a garnish and delicious.

5. Lotus root stewed with red dates

. Peel the lotus root, cut it into small pieces, soak it in water and wash it; cut the ginger into slices; wash the red dates and longan with water to remove impurities, and soak a handful of wolfberry in water. Yes, prepare an appropriate amount of brown sugar for later use.

. Pour the prepared ingredients into the casserole one by one. The wolfberries cannot be cooked for a long time and should be added last. Then pour in an appropriate amount of water. Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes until the lotus roots are cooked. At the same time, the nutrients of the ingredients are integrated into the soup.

. 0 minutes later, add the wolfberry and simmer for a while, then turn off the heat and serve.

No. 1 food editor: Xiaoya