Winter is cold and dry. What kind of stew is the best?

It is cold and dry in winter. In addition to eating more stews and soups to keep warm, you should also drink more water and eat more ingredients that moisten your body to replenish the water lost by your body.

First, stewed tofu with cabbage.

Composition:

Half a cabbage, tofu 1, shrimp skin 1, 4 dried peppers, 4 cloves of garlic, 2 shallots, 2 tablespoons of soy sauce, half a spoon of soy sauce 1 tablespoon, pepper, chicken essence and salt.

1, Chinese cabbage is broken into small pieces, tofu is sliced, garlic is peeled and mashed, dried pepper is cut into sections, part of shallot is cut into sections, and the other part is cut into rings.

2. Add the right amount of oil to the pot, the oil temperature is 60% hot, add the chopped tofu, fry slowly on low heat until golden, turn over and continue to fry until golden, remove the oil and cut into small pieces.

3. Add the right amount of oil to the pot. When the oil is hot, add minced garlic, onion and dried pepper and stir-fry until fragrant. Add cabbage, stir-fry evenly, cover the pot, stew for about 3 minutes, add 2 tablespoons of soy sauce and appropriate amount of soy sauce, stir-fry evenly.

4. Add the fried tofu and shrimp skin, stir fry for 1 min, add half a spoonful of pepper, appropriate amount of salt and chicken essence, and half a bowl of water. After frying, cover and continue to stew for 10 minutes, so that the ingredients are fully flavored, and then pour a little sesame oil after taking out the pot.

Second, pork stewed vermicelli

Required ingredients:

Pork belly 1, sweet potato vermicelli, ginger 1, onion 1, cinnamon 1, 2 slices of dried pepper and fragrant leaves, 3 tablespoons of light soy sauce, 2 tablespoons of white soy sauce, salt, chicken essence and 2 shallots.

1, pork belly is usually skinned, and it is inevitable that pig hair will stay on the skin. Therefore, pork belly needs to be treated before cooking to reduce the fishy smell. After the wok is heated, put the pork belly with skin into the wok until the skin is slightly black, and soak the pork in warm water for a while. Scrape the black part of pigskin with a knife, clean it and cut it into large pieces for later use, and prepare fragrant leaves and dried peppers.

2. Open fire, heat the wok, pour a small amount of cold oil, add pork belly pieces, and fry slowly until the pork belly surface is slightly yellow. If there is a lot of oil in the pork belly at this time, pour out the excess oil, add fragrant leaves, cinnamon, onions, dried peppers and ginger slices to stir-fry until the pork belly is brown, and then the pork belly will have color.

3. Pour a small amount of white wine and 65,438+0 tablespoons of soy sauce, stir-fry the soy sauce, pour it into hot water without pork belly, boil it, pour it into a pressure cooker, and press it for about 8 minutes until the pork belly is soft and rotten.

4. Wash the vermicelli with clear water twice after soaking, remove and control the moisture, and pour in 2 spoonfuls of soy sauce and mix well. Pour the pressed pork belly into the wok again, add the vermicelli mixed with soy sauce, stir well, cook for about 10 minutes until the vermicelli is cooked thoroughly, add appropriate amount of salt and chicken essence to taste according to your own taste, sprinkle with a handful of shallots, stir well, take out the pan, put it into a bowl, and sprinkle with coriander for decoration.