Home-cooked dishes suitable for winter

1. Lotus Pond Stir-fried

On weekdays, if you are tired of eating big fish and meat, try a plate of light vegetarian dishes to give your stomach a rest. This dish is a vegetarian classic. Especially suitable for girls who are losing weight!

Prepare ingredients: a handful of snow peas, a handful of soaked black fungus, half a carrot, half a lotus root, an appropriate amount of fresh lilies, three cloves of garlic, half a spoonful of salt, an appropriate amount of water starch, and a little cooking oil

Preparation steps:

1. Soak the black fungus in water in advance, wash and set aside. Peel the carrots and cut into thin slices. Peel and slice garlic. Peel the lotus root, wash and cut into thin slices. Remove the old tendons from snow peas, wash and set aside.

2. Heat hot water in a wok, blanch the remaining ingredients in order, except for the lilies, and drain them into cold water for about 15 seconds and set aside.

3. Brush and heat the wok, pour in cooking oil, when the oil temperature reaches 70% hot, add garlic slices and sauté until fragrant, add all the ingredients except lily, and stir-fry quickly for two minute. At this time, add lily slices, continue to stir-fry a few times, add half a spoonful and stir-fry a few times. Thicken with water starch and serve.

Simple little chef loves to nag:

1. There is no problem in adding or subtracting the ingredients appropriately. Broccoli, fresh water chestnuts, yams, etc. can be added.

2. Blanching should be done in order, and the fungus should be added last. To keep the ingredients sweet and crispy, stir-fry quickly when stir-frying.

2. Seafood Mushrooms

Fungi are a type of food that everyone prefers. Eating more fungi in winter can improve human immunity, beautify the skin, promote the absorption of vitamins, etc. .

Prepare ingredients: a box of seafood mushrooms, garlic, garlic sprouts, half a spoonful of light soy sauce, and a little salt

Preparation steps:

1. Remove the roots of seafood mushrooms and wash them Clean, cut garlic sprouts into small sections, peel and slice garlic and set aside.

2. Heat oil in a pan, add garlic cloves and stir-fry until fragrant. Add seafood mushrooms and stir-fry evenly. Add light soy sauce and continue stir-frying. Check the viscosity of the soup in the pot. It will be cooked soon. Add salt to taste, add garlic sprouts before serving, stir-fry evenly, and serve immediately.

Simple Little Chef Loves to Chat:

You don’t need to add a drop of water in the whole process of frying this dish. You must control the viscosity of the soup.

3. Braised chicken feet

There are many ways to eat chicken feet. I highly recommend this braised chicken feet. My family often makes it. It tastes great! To be honest, every time I eat it, I finish it off and everyone who has tried it says it’s delicious! Chicken feet are delicious, tastier and more hygienic than braised chicken feet!

Prepare ingredients: 10 chicken feet, 2 knotted green onions, 3 garlic cloves sliced, 3 dried chili peppers, 2 slices of ginger

Preparation steps:

1. Remove the toes from the chicken feet and cut them into two parts in the middle. Put water in a pot and bring to a boil. Add the chicken feet, onions, ginger and garlic and cook for 3-5 minutes. Remove the foam and set aside.

2. Heat oil in a pot, stir-fry garlic cloves and ginger, add a spoonful of red oil bean paste and stir-fry until the red oil comes out, add chicken feet and stir-fry evenly, add 2g salt, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, and half a tablespoon Cooking wine and 1g chicken essence stir-fry evenly;

3. Add water to cover the chicken feet, add onions and peppers, bring to a boil over high heat and simmer over low heat, then reduce the juice. The chicken feet are cooked through and the color is very attractive. Put it on a plate. Can!

Simple Little Chef Loves Nagging:

Whether to add chicken essence or not depends on your personal taste! Friends who like to eat chicken feet must try it, it’s so delicious!

4. Stir-fried potatoes

Potatoes have high nutritional value and medicinal value. They are rich in nutrients and contain protein, minerals (phosphorus, calcium, etc.), vitamins, etc. It has a variety of ingredients and a reasonable nutritional structure, so it is known as the "underground apple". Potatoes are a favorite in my family, especially in winter, they are an indispensable dish!

Prepare ingredients: one potato, one carrot, a handful of beans, two spoons of light soy sauce, half a spoon of salt, a little chicken essence

Preparation steps:

1. Peel and slice potatoes and carrots, pick and break beans into sections of about 3 cm, and cut green onions into sections for later use.

2. Preheat the oil pan, sauté the chopped green onions, first add the beans and stir-fry for two minutes until they change color, then add the cut potatoes and carrots and stir-fry evenly, cover the pot and simmer over low heat for about 5 minutes. .

3. Then stir-fry over high heat, stirring constantly, until the potatoes are browned. Add two spoons of soy sauce, half a spoon of salt, and a little chicken essence. Stir-fry over high heat until evenly distributed, then turn off the heat and remove from the pot~

Simple little chef loves to chatter:

1. No water is needed in the whole process, so that the potatoes can be stir-fried to achieve the stir-fried effect in the picture, which is super delicious!

2. Potatoes and carrots should not be cut too thin, as they will break easily. Beans must be fried before they can be eaten!

3. The condiments must be put in at the end as it will easily burn the pot.

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5. Stewed Vermicelli with Pork and Cabbage

A common home-cooked dish in winter, almost every family will eat it. It is fragrant and satiating, because the flavor of the broth is stewed into the vermicelli. Add it to the cabbage, take a bite, and the fragrance will linger.

In the cold weather, making such a big pot of stew and eating it together with the whole family is warm and heart-warming!

Prepare ingredients: 200g pork belly with skin, Chinese cabbage leaves, appropriate amount of wide vermicelli, appropriate amount of green onion and ginger, a small spoon of salt, a few rock sugar, 2 star anise, a spoon each of light and dark soy sauce, red pepper Two, an appropriate amount of fried tofu

Preparation steps:

1. Wash the pork belly with water, scrape the skin with a knife, cut into 1 cm cubes, wash and cut the Chinese cabbage into cubes. Green onions and ginger Chop and set aside.

2. Soak the pork belly in cold water until the bleeding water drains out and set aside for later use. Add a little oil to the pot, add rock sugar and simmer over low heat to make the maroon color red. Add star anise, chili pepper, green onion and ginger in turn and sauté until fragrant. Add pork belly and stir-fry over medium heat until the pork belly is oily.

3. Add a spoonful of light soy sauce, a spoonful of dark soy sauce, a small spoonful of salt, add a bowl of water and bring to a boil over high heat. Add vermicelli, cover and simmer for about 30 minutes, then add fried tofu. , simmer the chopped cabbage for 3 minutes. Stir well and serve in a bowl.

Simple Little Chef Loves to Chat:

1. There is no need to soak the vermicelli in advance, because it can be stewed soft with the meat for half an hour.

2. If you think the time is too long, cut the pork belly into slices and soak the vermicelli in advance. It will take at least 20 minutes.

6. Roast Bean Curd with Mushrooms and Carrots

My husband likes to eat bean curd very much, but usually the bean curd is eaten cold. If fried, it will be burnt or not tasty. Today, it is paired with carrots and shiitake mushrooms. The texture is stir-fried together, it is nutritious and tasteful, and it is quick and easy to cook.

Prepare ingredients: two sections of yuba, carrot root, five shiitake mushrooms, appropriate amount of scallions, half a spoonful of salt, one spoonful of light soy sauce, and half a spoonful of dark soy sauce

Preparation steps:

1. Soak the yuba in water until soft and cut into sections, wash the mushrooms, peel and slice the carrots, and cut the green onions into sections for later use.

2. Add a little oil to the pot, first add the green onions and stir-fry until fragrant, then add the carrots and stir-fry for a while, then add the mushroom slices and yuba segments and stir-fry evenly.

3. Add a spoonful of light soy sauce, a spoonful of dark soy sauce, and half a spoonful of salt, stir-fry over high heat until the ingredients are cooked, then turn off the heat and turn the plate. A home-cooked dish that can be cooked in five minutes!

Simple little chef loves to chatter:

1. The better yuba has a natural bean yellow color, smooth strips, and can be broken by hand: it is easy to break, and the soup color will be better after soaking. Clear, with a light bean aroma, without any other odor.

2. The yuba must be soaked in advance, usually four hours in advance, and soaked in warm water at 20~30℃. The fully soaked yuba will taste better when fried!

7. Mushu meat

Eggs and lean meat provide high-quality protein, and fungus clears the lungs and moisturizes dryness. It is a great dish in this season. The cost is very low and the taste is good. Very classic. The whole family can enjoy it.

Prepare ingredients: 100g pork tenderloin, appropriate amount of black fungus, 2 eggs, half cucumber, one carrot, 2 tablespoons of oyster sauce, 2 tablespoons of starch, appropriate amount of salt, appropriate amount of oil, 3 slices of ginger

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Preparation steps:

1. Wash the fungus first, soak it in warm water, remove the stems of the soaked fungus, and tear it into small pieces for later use.

2. Cut the pork loin into 0.1 cm thick slices. Add a spoonful of oyster sauce, a spoonful of starch, ginger slices and a spoonful of cooking oil to the meat. Add a little water, mix well and marinate for 15 minutes. .

3. Next prepare a bowl, add a spoonful of oyster sauce, a small spoonful of starch and a little salt, add half a bowl of water to make a sauce and set aside.

4. Wash the cucumbers, peel the carrots and cut them into diamond-shaped pieces. Turn the cucumber upside down and cut it into a diamond shape. I remember I learned this from the chef. Cut the cucumbers and carrots into thin slices in turn.

5. Crack the eggs into a bowl and stir evenly. Pour oil into the pan and heat it up. Pour in the egg liquid and a little more oil. Stir-fry the meat directly for a while. Fry until the eggs are fluffy and then serve. Out of spare.

6. Use the remaining oil in the pot, add the tenderloin slices, stir-fry until the color of the meat slices turns white and light, then add the carrots and stir-fry ~ then add the fungus and stir-fry for half a minute, finally add the cucumber and eggs at the same time. Stir-fry over high heat until cooked through, then pour in the sauce prepared in advance, stir-fry over high heat until the sauce thickens, and serve on a plate.

8. Homemade Tofu

As a food that is both food and medicine, tofu has many functions such as replenishing qi and tonifying deficiency. This home-style tofu, with black bean sauce and chili peppers, is really delicious. It’s spicy and fragrant, and it goes great with rice.

Prepare ingredients: 300g tofu, 100g minced meat, one spoonful of black bean sauce, appropriate amount of minced ginger, two chives, appropriate amount of Sichuan peppercorns, one spoonful of light soy sauce, half a spoonful of dark soy sauce, one tablespoon of Pixian bean pepper, Half a spoonful of chili powder and a spoonful of starch

Production steps:

1. Cut the tofu into 2 cm square pieces, blanch them in boiling water with a little salt for half a minute and remove. If there is a beany smell, do not boil it, take it out and soak it in water and set aside.

2. Heat a wok, add oil, sauté the peppercorns, take out the peppercorns, add the pork stuffing and stir-fry until the meat stuffing turns golden brown, add Pixian bean paste and stir-fry over high heat to produce red oil. , add black bean, minced ginger and chili powder and stir-fry over high heat for one minute.

3. Put the tofu in the pot and stir-fry evenly, add water to cover the tofu, bring to a boil over high heat, cover and simmer over medium-low heat for 5 minutes. Add a spoonful of light soy sauce, half a spoonful of dark soy sauce, starch and water to make water starch. Add to the pot and cook over high heat until the soup thickens. Turn off the heat. After taking it out, sprinkle with a little black pepper and minced green onions.

Simple little chef loves to chatter:

1. After cutting the tofu into pieces, blanch it in boiling light salt water to remove the astringency of the tofu and keep the tofu tender and not brittle. ; If cooked in boiling water, it will be too tough and taste bad

2. Doubanjiang and tempeh are salty, as well as light soy sauce and dark soy sauce, so there is no need to add additional salt.

9. Griddle Cauliflower

This is the most simple vegetarian version of Griddle Cauliflower. It is super delicious without adding meat, and it goes well with rice!

Prepare ingredients: one cauliflower, one green pepper, two millet peppers, a little salt, one spoonful of light soy sauce, half a spoonful of dark soy sauce

Preparation steps:

1. Break the cauliflower into small florets, peel off the outer skin from the roots, and cut into small sections. This one is particularly flavorful and delicious, so be sure to keep it. Soak in clean water for ten minutes, because there are a lot of pesticides, rinse and dry and set aside.

2. Cut green peppers and millet peppers into sections and set aside. Pour oil into the pot and heat it until it is 70% hot. Pour the cauliflower in and pass through the oil. Take it out for about a minute to control the oil and set aside.

3. Take a clean wok, pour a little oil, add the chili pepper segments and sauté until fragrant, add the cauliflower, add a spoonful of light soy sauce, a spoonful of dark soy sauce, a little salt, and stir-fry quickly over high heat. Evenly spread and turn off the heat.

Simple Little Chef loves to chatter:

1. When choosing cauliflower, choose the kind that is relatively sparse, so that it will be easier to taste and more delicious when fried.

2. If you don’t like chili peppers, you can use chopped green onions and black beans, and it’s also delicious when stir-fried in a pot.

10. Fish-flavored Enoki mushrooms

Ingredients to prepare: 500g Enoki mushrooms, 8 fungus, one green pepper, 3 green onions, 4 garlic cloves, and 2 slices of ginger

Production steps:

1. Prepare the fish-flavored sauce: one spoon of starch, half a bowl of water, one spoon of light soy sauce, one spoon of vinegar, and half a spoon of sugar. Stir evenly and set aside;

2 , remove the stems of enoki mushrooms, soak the fungus in advance and cut into shreds, cut green onions into sections, shred green peppers, mince garlic cloves and set aside; boil water in a pot, add enoki mushrooms and fungus together and cook until the enoki mushrooms are soft, remove and control the water;

3. Heat oil in a pot and sauté onions, ginger, and garlic until fragrant. Add a spoonful of red oil bean paste and stir-fry until the red oil comes out. Add enoki mushrooms and fungus shreds, stir-fry, add green pepper shreds and the fish-flavored sauce prepared in advance. , add 1g of salt and stir-fry evenly (the mushrooms wrapped in the soup are so appetizing at this time) reduce the juice over high heat and serve;