The beginning of winter will be tomorrow, and the north will officially enter winter, and the cold will be even stronger.
At this time, in terms of diet, everyone should eat more gentle and nourishing foods to help keep the body warm and enhance body resistance.
conforms to the season. Various vegetables in the season should not be missed, such as radish, cabbage, lotus root, yam, etc., and when it comes to meat selection, mutton is better and mutton is more gentle.
Here are 7 home-cooked dishes, which are simple and home-cooked, affordable and nutritious, and serve.
1. Stewed pork with red radish
[Ingredients]: 1 red radish, 5 garlic sprouts, pork belly
[Method]:
1. Wash the pork belly, slice the red radish, slice the garlic sprouts, and cut the garlic sprouts into sections.
2. Boil a little oil in the pot, add pork belly and stir-fry until oil, add a little shredded ginger and stir-fry together, then pour in the radish slices and stir-fry and change color.
3. Add appropriate amount of light soy sauce, dark soy sauce, and salt, and stir-fry evenly.
4. Pour appropriate amount of water until the radish is cooked and tastes clear. Add the garlic sprouts and stir-fry them together.
[Tips]:
1. Do not cut the radish skin too thick.
2. Stew with pork belly or fatter meat to make it more fragrant!
2. Braised white radish
[Ingredients]: 1 white radish, appropriate amount of green onions
[Method]:
1. Wash the white radish and cut it into small pieces in squares, cut the green onions into green onions and set aside.
2. Boil water in the pot, add a few drops of oil, a small spoonful of salt, add white radish cubes and cook for about two minutes until the radish looks more transparent.
3. Put a little oil in the pot, add the white radish and fry it slightly.
4. Add a shovel of light soy sauce, half a shovel of dark soy sauce, 1 pinch of sugar, stir-fry evenly, then add enough water and boil, cover and simmer for about 3-5 minutes until the radish is soft.
5. Add chopped green onion and stir-fry evenly.
[Tips]:
1. Don’t have too big radish pieces, small squares are easier to cook thoroughly.
2. The more you stew this dish, the better it tastes. You can stew it more!
3. Stewed cabbage with oil tofu
[Ingredients]: Chinese cabbage, tofu soak , chopped pepper
[Method]:
1. Wash the cabbage and cut into pieces (note that the stems and leaves are separated).
2. Soak the tofu and blanch it in boiling water for 2 minutes to remove the surface oil.
3. Heat oil in the pot, add 2 tablespoons of chopped pepper and stir-fry.
4. Pour in the cabbage stems and stir-fry and make it soft, then pour in the cabbage leaves and stir-fry and make it soft.
5. Add a shovel of light soy sauce and an appropriate amount of oyster sauce to stir-fry evenly.
6. Add tofu and stir-fry evenly, then add appropriate amount of salt and stir-fry together.
[Tips]:
1. Blanching oil tofu can not only remove oil from the surface, but also make the oil tofu softer and easier to taste.
2. The same method is to make it, without adding oil tofu, and stir-frying cabbage directly is also delicious!
4. Lotus root meat slices
[Ingredients]: lotus root, lean meat, ginger
[Method]:
1. Wash the lotus root and cut it into thin slices, and rinse it in clean water.
2. Cut the lean meat into thin slices, put it in a bowl, add light soy sauce, cooking wine, dark soy sauce, salt and starch and stir well, and marinate for about 15 minutes.
3. Heat the pot, pour in cool oil, pour in lean meat slices and stir-fry until it changes color and serve immediately.
4. Use the remaining oil in the pot, add lotus root slices and stir-fry powder, add appropriate amount of salt until the color changes, then pour in lean meat and lotus root slices and stir-fry together.
5. Dried pot cauliflower
[Ingredients]: cauliflower, pork belly, green pepper, dried pepper, garlic, ginger
[Method]:
1. Wash the pork belly, cut the slices, wash the cauliflower into small pieces, cut the chili and garlic separately and set aside.
2. Put a little oil in the pot, add pork belly and stir-fry to stir-fry.
3. Add shredded ginger, garlic, and dried chili to stir-fry evenly.
4. Add appropriate amount of light soy sauce, dark soy sauce and salt to stir-fry evenly.
5. Boil water in the pot, add cauliflower to blanch it for 2 minutes and then remove it (this step should actually be done before stir-frying the meat).
6. Put the fried meat to one side, add cauliflower and stir-fry for two.
7. Stir the cauliflower and the meat evenly, add green peppers and stir-fry.
[Tips]:
1. Blanch cauliflower first, it will be easier to cook and taste easier.
2. It is best to use pork with fat or pork belly; the pure lean meat will not have that much fragrance when stir-frying it.
6. Fried yam with fungus
[Ingredients]: yam, fungus, carrots, onions
[Method]:
1. Steam the yam and peel and slice it; cut the carrots into thin slices; soak the fungus in advance.
2. Boil water in the pot and add black fungus to blanch it for 2 minutes.
3. Heat oil in the pot, add fungus and carrots and stir-fry evenly; then add yam tablets and stir-fry evenly.
4. Cook a shovel of cooking wine, 1 small roll of sugar, appropriate amount of salt and 1/3 shovel oyster sauce and stir-fry evenly; then sprinkle with shredded green onion and stir-fry evenly, and finally add starch water to thicken according to the situation and stir-fry.
[Tips]:
1. Blanching fungus in advance will not only be easy to cook, but will not be fried when stir-frying.
2. Yam tablets are cooked, and carrot tablets are easy to cook, so the whole dish does not need to be fried for too long to avoid affecting the crispy and tender taste of the yam.
7. Carrot stewed lamb chop
[Ingredients]: lamb chop, carrot, ginger, garlic, dried chili, cumin
[Method]:
1. Chop the lamb chop into small pieces; put it in a pot, add water, add a tablespoon of cooking wine, blanch it and remove the blood.
2. Wash the carrots, cut them into large pieces, and cut them into ginger, garlic and green onion slices separately and set aside.
3. Heat the oil in the pot, add sliced ginger, garlic, green onion, dried chili, and 1 handful of cumin to stir-fry to bring out the aroma.
4. Add the blanched lamb chops and stir-fry for about 1 minute; then add 1 shovel of light soy sauce, 1 shovel of cooking wine, and 1 small pinch of sugar and stir-fry and color.
5. Add enough water to the pot and bring to a boil over high heat.
6. Turn the lamb chops into a casserole and simmer for about 30-40 minutes until the lamb chops can be easily penetrated with chopsticks.
7. Add all the carrots and continue to cook for about 20 minutes until the carrots are cooked thoroughly.
8. Add salt according to taste, sprinkle a handful of coriander and mix well.
[Tips]:
1. Sheep is half of the word "fresh", so there is no need to put too much seasoning in this dish. The dishes made are fresh and delicious, and the soup can be drunk clean.
2, although the amount of cumin and coriander is not used, they are all sunny pens, so don’t miss them.
or above are suitable for eating during the beginning of winter. It is affordable and delicious, and is also very good for the body. Do you like it?
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