Tips for special recipes in winter

When winter comes, it is a good time to make up for it. The weather is getting colder and colder, so we must eat more warm and nutritious food. We are warm and not afraid of the cold. Today, Mama Mi recommended eight dishes suitable for winter. Eight different ingredients are what we should eat frequently in winter, which are nourishing and nutritious. After eating, our stomachs are warm and comfortable! A regular diet makes you stronger and not afraid of the cold. Take it once a day, not once a week. Collect it and share it with your family!

Steamed meat pie with yam

Ingredients: yam, semi-fat lean meat, eggs and onions.

Seasoning: soy sauce, cooking wine, oyster sauce, starch, sugar, thirteen spices, peanut oil,

Exercise:

1. Chop the semi-fat lean meat, add half a spoonful of soy sauce, half a spoonful of oyster sauce, half a spoonful of starch, half a spoonful of sugar, half a spoonful of cooking wine, a little salt, half a spoonful of thirteen spices, a little egg white and a spoonful of peanut oil, and mix well for later use.

2. Peel the yam and cut it into small circles.

3. Take a steaming tray and surround the yam.

4. Put the marinated minced meat in the middle and dig a small hole in the middle.

5. Beat in an egg yolk!

6. Boil water in a steamer, add ingredients and steam for 15-20 minutes.

7. Take it out after steaming, pour the steamed water into a small bowl, then add half a spoonful of soy sauce, half a spoonful of oyster sauce, half a spoonful of starch and a little sugar, stir, put it in a pot and cook it on low heat until it bubbles. Finally, pour the sauce on the yam and meat pie.

Braised sheep's hoof

Ingredients: mutton hoof, ginger, cooking wine, onion, star anise, cinnamon, dried Chili, soy sauce, oyster sauce, rock sugar and soy sauce.

Exercise:

1, blanch the mutton hoof with cold water, and wash it with 1 tbsp cooking wine.

2. Put the sheep's hoof in the pressure cooker. Add water until it does not exceed 1-2 cm, add 1 spoon of cooking wine, 2 slices of ginger and 3 slices of onion, and remove fishy smell. After the pressure cooker is running, turn to low heat. Keep pressing for 20 minutes.

3. Put oil in the pot and turn on a small fire. Add a proper amount of rock sugar to stir-fry the sugar color. When the rock sugar turns into a light yellow foam and floats on the surface of the oil, it means that it has reached the best moment.

4, quickly stir-fry the sheep's hoof and evenly wrap it with sugar.

5. Add star anise, cinnamon, dried Chili and ginger slices and stir-fry for 1 min. If you don't eat spicy food, you don't have to put dried peppers.

6. After that, add hot water, slightly lower than the sheep's hoof plane. Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce to taste and half a spoonful of soy sauce to color. Cover the pot and stew in the pot for 15 minutes.

7. When the sheep's hoof is soft and rotten, you can open a big fire to collect juice. When the juice is concentrated, it can be served in the pot.

Stuffed shrimp with mushrooms

Ingredients: 200 grams of fresh shrimp, 9 mushrooms, 20 grams of carrots, a little salt, cooking wine 1 spoon, half a spoon of pepper, 2 tablespoons of soy sauce, oyster sauce 1 spoon, starch 1 spoon.

Exercise:

1. Chop the fresh shrimps and put them in a bowl. Wash carrots, cut them into sections and put them in a bowl.

2. Add a little salt to the bowl, cooking wine 1 spoon, pepper half spoon, soy sauce 1 spoon, oyster sauce half spoon and starch half spoon and stir in one direction.

3. Clean the fresh mushrooms, cut off the middle rod with scissors and wrap it with a thin layer of starch.

4. Brew the stirred shrimp and mushrooms together, just like this. If you can't eat shrimp, you can change to pork.

5. Boil the water in a steamer, and steam the mushrooms and shrimps on the fire for 12 minutes.

6. Take it out after steaming, pour the steamed water into the pot, add half a spoonful of oyster sauce, 1 spoonful of soy sauce, stir half a spoonful of starch evenly, and then boil it on low heat.

Pork tripe yam soup

Ingredients: pork tripe 1, yam 500g, prickly ash granules, ginger slices, cooking wine 1 spoon, salt, 5 red dates, and Lycium barbarum.

Exercise:

1, pork belly with a spoonful of flour and a spoonful of rice vinegar, washed repeatedly on both sides.

2, pork belly cold water pot, add ginger slices, a spoonful of cooking wine, boil over high fire, cook for another 2 minutes, and then remove.

There is a white part in the pork belly, which is scraped off with a knife or torn by hand. Then cut the pork belly into strips of appropriate size.

4, yam peeled and cut into small pieces.

5. Put the white pepper into an oil-free and waterless wok, stir-fry slowly on low heat, and turn off the heat when the white pepper crackles. Crush a part of white pepper for later use. The fried white pepper is more fragrant and the boiled soup is more rich.

6. Put the chopped pork belly into the soup pot, and add ginger slices, fried white pepper and red dates.

7. Add the right amount of water, bring it to a boil and simmer for 50 minutes.

8. Add the chopped yam and cook for 10 minute.

9. Finally, add Lycium barbarum and appropriate amount of salt and continue to cook for 5 minutes.

Braised chicken

Ingredients: chicken, mushrooms, green peppers, red peppers, ginger, garlic and onions.

Seasoning: rock sugar, soy sauce, soy sauce, cooking wine, salt.

Exercise:

1. Cut the green pepper into small pieces, peel and cut the garlic into small pieces, and shred the ginger for later use.

2. Wash the mushrooms and cut them into small pieces for later use.

3. Cut the chicken into small pieces, wash it, then blanch it with cold water, then take it out and wash it.

4, pour the right amount of oil into the pot, add rock sugar after the oil is hot, slowly stir-fry the sugar color on low heat, stir-fry until it bubbles slightly.

5. Add chicken, stir fry quickly and color, then add shredded ginger and garlic and stir fry for 3 minutes.

6. Then add 2 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon cooking wine and stir fry quickly.

7. Add about 200ml of hot water and bring to a boil.

8. Add mushrooms, stir fry quickly and evenly, and cover with stew 15 minutes.

9. After stewing, add the green pepper and stir fry quickly 1 min. Finally, add some salt to taste, add a little onion and stir-fry for 30 seconds. Turn off the heat and serve.

Crucian and Bean Curd Soup

Ingredients: crucian carp, tofu, ginger, onion, cooking wine, salt, pepper, boiled water.

Eight dishes suitable for eating in winter, one a day, for a week, are different. They often eat nourishing and warming their stomachs and are not afraid of cold.

Exercise:

1. Wash the tofu, cut it into small pieces and soak it in salt water for a while to remove the beany smell.

2. Let the store handle the crucian carp, then rinse the crucian carp and cut several knives on its back.

3. Add the right amount of oil to the pot, the oil temperature is 60% hot, and put 2 slices of ginger into the sliding pot.

4. Add the crucian carp, fry slowly on low heat, add ginger slices and slide the pan first to prevent the fish from sticking to the pan.

5. Fry the crucian carp until golden on both sides.

6. Add hot water, bring it to a boil, add ginger slices and onion segments, bring the cooking wine to a boil again, and turn to low heat 10 minute.

7. Clip out the onion and ginger slices, add the tofu and continue to cook for 5 minutes.

8. Finally, add a little salt and a little pepper to taste, add the onion, and turn off the heat. Pepper has the function of nourishing the stomach. You don't have to add it if you don't like it.

Sauté ed mushrooms with black pepper beef

Ingredients: beef, mushrooms, a spoonful of starch, a spoonful of soy sauce, a spoonful of oyster sauce, half a spoonful of sugar, a spoonful of cooking wine and half a spoonful of black pepper.

Eight dishes suitable for eating in winter, one a day, for a week, are different. They often eat nourishing and warming their stomachs and are not afraid of cold.

Exercise:

1, diced beef vertically, add a spoonful of starch, a spoonful of soy sauce, a spoonful of oyster sauce, half a spoonful of sugar, a spoonful of cooking wine, half a spoonful of black pepper, and a spoonful of peanut oil to grab it again.

2. Wash the mushrooms, cut them in half and put them on a plate for later use.

3. Add an appropriate amount of oil to the pot, the oil temperature is 70% hot, add beef and stir-fry until the beef changes color, and serve it for later use.

4. Add a little oil to the pot, add minced garlic, and stir-fry slowly for fragrance.

5. Add mushrooms and stir-fry until the mushrooms are soft and out of the pot.

6. Add the fried beef and stir fry quickly and evenly.

7. Add a spoonful of oyster sauce, season with a little salt, stir well and cook until the soup thickens.

8. Prepare the pot, add a little black pepper, stir well and turn off the heat. Load the dishes and set them out.

Stewed radish with mutton

Ingredients: mutton, white radish, coriander, onion, ginger, garlic, cinnamon, star anise, fragrant leaves and pepper.

Seasoning: cooking wine, soy sauce, soy sauce, salt.

Exercise:

1, put mutton in cold water, add ginger slices and cooking wine to blanch, boil to remove floating foam, and then clean.

2, add oil to the pot, add onions, ginger, garlic and slowly stir-fry.

3. Then add the cooked mutton and stir fry quickly and evenly.

4. Then add light soy sauce, cooking wine and a little light soy sauce, stir-fry evenly, and then add cinnamon, star anise, fragrant leaves and pepper to stir-fry for fragrance. It is more fragrant to put some dried peppers at home.

5. Add boiling water, simmer the mutton, and simmer for 50 minutes.

6. Peel white radish and carrot, wash and cut into small pieces.

7. After the mutton is stewed for a long time, take out the cooked green onions, add the white radish and carrots, and continue to stew for 20-30 minutes.

8. Finally, open the lid and collect the juice.