Faced with the recurring epidemic, our lives will be somewhat affected. In addition to keeping warm in winter, we must also make sufficient preparations in terms of diet, ensure comprehensive nutrition, enhance our immunity, and spend the winter smoothly.
There is often the custom of " winter wax marinating, to preserve the winter ". Generally, after the Xiaoxue solar term, many families start making sausages, bacon, etc. to prepare for winter.
There are fewer fresh vegetables in winter, and it is also due to the repeated outbreak of the epidemic, so it is not convenient to go out to purchase. You can appropriately stock some ingredients for winter at home and choose some nutrient-resistant foods. Do not blindly quarrel, causing waste.
During the epidemic, it is recommended that you: If you have the conditions, in addition to rice, noodles, and oil, you can also stock up the following five types of foods, which are nutrient-resistant and storage-resistant, and you will not be hungry even if you don’t go out for two months.
1, meat, eggs and milk ingredients (bacon, sausage, eggs, milk)
Recommended recipe: [Steamed Eggs]
1. Prepare a small bowl, beat 3 eggs, stir in one direction with chopsticks, add a little water, the ratio of egg to water is 1 to 1.5, then add a little salt to increase the base flavor of the egg, add a few drops of balsamic vinegar to remove the fishy smell and increase the aroma, stir and beat well.
2. Take a small basin, filter out the foam in the egg liquid with a colander, then pour it into the basin, and then cover it with plastic wrap to prevent water vapor from entering the egg.
3. Boil water in the pot, put grate , then put the beaten egg liquid, cover the pot, wait until the water boils and starts to time, and steam for about 8 minutes.
4. Next, adjust a sauce, take a small pot, add 10 grams of light soy sauce, 5 grams of sesame oil, , stir with chopsticks to melt, two green onions, wash and cut into chopped green onions, put them in a pot and set aside.
5. After steaming the eggs, lift the lid of the pot, take out the steamed eggs, remove the plastic wrap, pour in the sauce just prepared, sprinkle a little chopped green onion, and it’s delicious.
2, quick-frozen food (dumplings, raw fried bread , wontons, buns)
Recommended recipe: [Thin cerin buns]
1. Prepare a basin, pour 300 grams of flour, add warm water no more than 40 degrees, stir while adding, stir first to dough, and then knead into a smooth dough with moderate softness and hardness. After kneading the dough, relax for 15 minutes.
2. 1 small handful of dried vermicelli is put into a basin, add warm water and soak it for later use. You can also use sweet potato vermicelli, which tastes good. Cut 1 small handful of leeks into crumbs, soak the vermicelli and then remove and chop them together with the leeks.
3. Take 1 small basin, beat 3 eggs, and stir well with chopsticks. Add a little cooking oil to the pot. After the oil is heated, pour in the egg liquid, stir the eggs and cool them, and place the leeks and vermicelli in a bowl.
4. Drop a little sesame oil into the leeks, then add appropriate amounts of thirteen spices, chicken powder, light soy sauce, and oyster sauce. Stir well with chopsticks to melt all seasonings.
5. The time is up, take out the loose dough, sprinkle an appropriate amount of flour on the chopping board, then knead it into long strips, and cut it into equal-sized dough seeds. Sprinkle a little flour, flatten the dough with your hands, and roll it into a round dough.
6. After all rolling, add 3 grams of to the filling and mix well again. It is best to put the salt until it is made into the buns, otherwise it will be easy to get out of water.
7. After mixing the filling, use your left hand to hold the dough crust, put the filling, then press the filling with your left thumb, and use your right thumb and index finger to pinch the crust forward to make the shape of a bun.
8. Boil water in the steamer in advance, put a grate after the water is boiled, brush with vegetable oil, place the buns in the pot, cover the lid, and steam continuously for 10 minutes.
3, semi-finished product ( hang noodles , instant noodles, hand-grabbed cake , noodle slices, canned food)
Recommended recipe: [Fried noodles]
1. Prepare a small handful of noodles, half a pound of soybean sprouts, a small handful of celery into three centimeter-long segments, a piece of pork belly, cut into thin slices, chop green onions, and ginger into slices, and then grab a few peppercorns and red dried peppers for later use.
2. Heat the wok and add a little cooking oil, pour in slices of meat, green onion and ginger, stir-fry, after stir-frying, pour in soybean sprouts and celery, and then stir-fry quickly for a few times.
3. Add a little dark soy sauce to the pot, stir fry for 20 seconds, add an appropriate amount of water, add light soy sauce, 2 grams of salt, 2 grams of MSG, and 1 grams of thirteen spices , cook for about one minute, scoop out the soup and set aside.
4. Then put the noodles into the pot, shake the wok, spread the noodles evenly, cover the pot, turn on low heat and simmer for 5 minutes, and when simmering for 3 minutes, turn the wok to make the noodles evenly heat.
5. After simmering the noodles, turn the pot over, then pour in the soup you just scooped out, cover the pot, and continue to simmer for 5 minutes. Drop a little oil from the edge of the pot, copy it with chopsticks, quickly stir-fry the pot, and turn the noodles and side dishes evenly.
6. Then put it into a plate, then remove the burnt noodles on the edge of the pot with a spatula, put them together on the plate, and then serve.
4, beans and root vegetables (sweet potatoes, potatoes, yam , soybeans, black beans )
Recommended recipe: [Spicy and sour potato shreds]
1. Prepare one potato, cut it into even thin strips, put it in a basin of water to avoid the potatoes oxidation and blackening, remove the pulp of half a green pepper, cut it into thin strips for color matching, cut half a green onion into oblique slices, cut a small piece of ginger into slices, then add a few green peppers, and a small handful of red dried peppers to set aside.
2. Boil the water in the pot and add a little white vinegar to prevent the shreds of potatoes from turning black when blanching. Then pour the shreds of potatoes into a colander to control the water, rinse it with clean water twice, wash away the excess starch on the surface of the potatoes. After the water boils, add the shreds of potatoes and green peppers, slide them with a spoon for a few times, blanch them for 15 seconds and pour out to control the water and remove the cool.
3. Add a little cooking oil to the pot, pour in the green onion, ginger, pepper and red dried pepper and stir-fry, then pour in shredded potatoes and green peppers, and stir-fry for a while.
4. Start seasoning with the pot, add 2 grams of salt, 1 grams of sugar to enhance freshness, 1 grams of white pepper, 1 grams of chicken powder, 5 grams of aged vinegar, 6 , stir-fry over high heat for 15 seconds, dissolve all the seasonings, then turn off the heat and put it on the pan.
5, dried vegetables (kelp, fungus , bean curd, seaweed, daylily )
Recommended recipe: [ seaweed egg flower soup ]
1. Prepare a small piece of seaweed, tear it into small slices and put it in a small pot, add water, and soak for 3 to 5 minutes.
2. Cut two green onions into scallions, chop one coriander, put it together with the scallions, beat two eggs into a small pot, stir well with chopsticks and beat it apart.
3. Prepare a soup bowl, add soaked seaweed, then add chopped green onion and coriander, and add a small spoonful of shrimp skins to set aside.
4. Boil the water in the pot, and add a spoonful of water starch. After boiling, scoop the egg liquid into the pot with a spoon to form frangipani. Add a spoonful of white pepper and an appropriate amount of salt, stir and melt.
5. Then pour the egg soup into the soup bowl, and finally add aged vinegar and sesame oil. A simple and nutritious seaweed egg soup is ready.
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