After winter begins, the weather is cold. These 5 dishes are "golden and don't change", nourishing and driving away cold, enhancing physical fitness, and warming up the winter.
It will cool down again in the past two days. The weather is cold, which is also the "golden period" for tonic. Eat more high-protein and high-calcium foods to not only replenish calories but also nourish. Only by strengthening your physical fitness can you resist the cold and survive the winter smoothly.
So after winter, your hands and feet are cold, and you should eat more chicken, duck, fish, beef, mutton, pork, shrimp, soy products, etc. Next, I will share with you 5 home-cooked dishes suitable for winter cold protection. They are delicious and easy to cook. If you like, try any dish you like.
[Branched pork belly fried green pepper]
Ingredients: 400 grams of pork belly, 3 green peppers, 3 teaspoons of light soy sauce, half a teaspoon of dark soy sauce, several rock sugar, one teaspoon of salt, 2 red peppers
Method: 1. Wash the pork belly, cut it into large slices, then add the light soy sauce and grab it well, and marinate for 10 minutes. 2. Remove the seeds of the green pepper and cut it into hob pieces, and cut the red pepper into small pieces for later use. 3. Heat the wok, pour in a little oil, and heat until 60% hot, pour in pork belly and stir-fry for 2 minutes, then add rock sugar, salt, and half a bowl of water, cover the pot and simmer over medium-low heat until the soup is thick. 4. Pour in green peppers and red peppers and stir-fry over high heat for 2 minutes. After the green peppers are broken, turn off the heat and serve on the plate.
[ Braised crucian carp ]
Ingredients: Small Crucian carp 6, 6 garlic, 4 slices of ginger, 2 millet spicy, a little chopped green onion, 2 coriander, 2 teaspoons of light soy sauce, half a spoon of dark soy sauce, a little salt, a little chicken essence, a little pepper
Method: 1. Clean the small crucian carp, wipe off the moisture and coat it evenly. 2. Slice the garlic and cut the spicy millet into small pieces. 3. Heat the pan and heat the oil, then shake well and moisten the pan, then add the crucian carp and fry until both sides are golden. 4. Pour in light soy sauce, dark soy sauce, millet spicy, and ginger slices and shake well. 5. After evenly coloring, add salt and pepper, pour in a large bowl of hot water, simmer over medium heat for about 7 minutes, simmer until the soup is thick, sprinkle in chopped green onion and coriander, and turn off the heat.
[ Corn Rib Soup ]
Ingredients: 500 grams of ribs, 2 corn, 5 slices of ginger, 4 green onions, a small spoon of salt, a little chicken essence, a small handful of wolfberry
Method: 1. Chop the ribs into small pieces and wash them with warm water. 2. After peeling the corn, cut it into small pieces and cut it in half. 3. Put the ribs into the stew pot, add shallot and ginger, then pour in half a pot of cold water, boil over medium heat and remove the foam and cook for 5 minutes. Take it out and wash it with warm water. 4. Put the ribs into the rice cooker, add slices of ginger and green onion, and press the rice cooker button to simmer for half an hour. 5. Then adjust until the porridge button is cooked slowly for 40 minutes, add salt and chicken essence to season. 6. Stew until the ribs are inserted into chopsticks, then add corn, salt, and chicken essence to stew for 15 minutes, sprinkle in chopped green onion and wolfberry for half a minute, and then drink.
[Duck Blood Stewed Tofu]
Ingredients: 200 grams of tofu, 300 grams of duck blood, 4 grams of garlic slices, a little chopped green onion, 3 coriander, 3 peppers, 2 teaspoons of light soy sauce, a small spoon of salt, a little chicken essence, a little pepper
Method: 1. Wash the tofu and duck blood separately, and then cut it into small pieces. Cut other auxiliary ingredients and set aside. 2. Heat the oil in the pan, pour in slices of garlic, chili, and shredded ginger and stir-fry for half a minute, pour in duck blood and light soy sauce and stir-fry evenly for 1 minute. 3. Pour half a bowl of hot boiled water, then pour in tofu, add salt, chicken essence, and pepper, simmer over high heat and sprinkle in chopped green onion and coriander, then turn off the heat and put on a plate.
[Beef Stewed Cabbage Vermicelli]
Ingredients: 350 grams of cooked beef, 300 grams of cabbage, a small handful of vermicelli, 2 star anise, 4 slices of ginger, 3 peppers, a little chopped green onion, 2 coriander, a little garlic, a small spoon of five-spice powder, 3 teaspoons of light soy sauce, a small spoon of sugar, 2 teaspoons of salt, a little chicken essence
Method: 1. Cut the cooked beef into large pieces, cut the cabbage into large pieces, and soak the vermicelli in water in advance. 2. Heat the oil in a pan, until 60% hot, pour in beef, chili, sliced ginger, and minced garlic, stir-fry evenly over high heat. 3. Pour in light soy sauce, five-spice powder, star anise, white sugar, and 2 large bowls of hot water and simmer over medium heat for 8 minutes. 4. Add cabbage, salt and chicken essence and simmer over medium heat for 6 minutes. When it is almost out of the pot, add vermicelli and chopped for 2 minutes, sprinkle in coriander and chopped green onion, and then serve.
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