What to cook in the cold, what to cook in the cold

Braised pork, scrambled eggs with tomatoes, braised shrimp in oil, shredded pork with garlic, sauerkraut fish or some hot pot in the boiling bar.

You can make stews in cold weather, let's take a look at the recipe for a stew, which is very suitable for winter:

Lotus root taro pork rib soup steps:

Ingredients] 1Taro 1 pc 2Lotus root 1 piece 3Pork ribs 2 small strips.

4.Finger pepper Appropriate amount 5Cooking wine to taste 6Pepper to taste.

7.Salt light soy sauce 8Garlic Appropriate amount 9Green onions to taste.

Recipes] 1Peel the taro, wash it, cut it into cubes and set aside.

2.Peel the lotus root, wash it, and cut it into pieces for later use.

3.Wash the pork ribs, put cold water into the pot, add an appropriate amount of green onion and cooking wine, blanch and remove.

4.Wash the casserole, add an appropriate amount of water, then pour in the lotus root, pork ribs and taro after water, boil over high heat, and change to low heat for 90 minutes.

You can smell the sweetness of taro through the casserole, and look at the color in the celery sale, which is as smooth as milk, and it is nutritious to look at.

The taro and lotus root are very soft and glutinous, and the first volume will melt in the mouth with a gentle sip, and the pork ribs will also be separated from the flesh and bone, and the bones will fall off easily with a light poke.

The pork ribs don't smell fishy at all, but have a little sweetness, stained with sauce, just like eating hot pot, spicy taste, very refreshing, just suitable for the cold winter.

Pork ribs and pork have different nutritional values. The pork ribs are the highest, and although it has very little meat, however, it works very well. Not only does it drain the calcium contained in the macro bones, but it can also be used to make soup, and the nutrients are more suitable for people to eat.

Pork ribs have high nutritional value, in addition to protein, fat, vitamins, but also contain a lot of calcium phosphate, collagen, bone mucin, etc., can provide calcium for young children and the elderly. pork rib soup into the spleen, stomach, and kidney meridians; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst.

After the winter, we can find that the weather is getting colder and colder, so the human body is often prone to cold and unwilling to move at this time, but this practice will also cause our health to be affected, so we should pay attention to the way to keep out the cold in winter, so what to eat is good, let's see what food to eat in winter to keep out the cold.

Warm foods. In the winter is colder, so the human body at this time needs to be warmed through the diet, the choice to eat warm food can be said to be the best choice, mutton, dog meat, longan, leeks, walnuts, millet and other foods have the effect of warming yang and invigorating qi, in the winter when choosing to eat the effect is very good, and we eat more in moderation can improve the ability to keep out the cold. On the contrary, it is best to eat less cold or cold foods such as duck meat, crabs, bananas, cucumbers, pears, mung beans, watermelons, rock sugar, etc., which are easy to aggravate the cold in our body.

Thermogenic foods. In winter, the temperature is relatively low, and at this time, low temperature will have a certain impact on the human endocrine and digestive system, and it will also accelerate the metabolism and decomposition of protein, fat, and carbohydrates, and increase energy consumption, so it is necessary to pay attention to keeping warm and cold at this time. Therefore, in winter, we should increase the intake of protein, fat and carbohydrates, which are three types of thermogenic nutrients, which can help the human body produce heat very well, can play a role in keeping out the cold, and are a good choice for keeping warm in winter.

In winter, it is relatively cold and dry, so everyone is often prone to cold at this time, and it has become the choice of many people to keep warm through diet.

Eat hot pot is the best, the most convenient, buy a package of hot pot seasoning in the supermarket, buy a fan is fighting a little hot pot clear rock material (meatballs, shrimp balls, mutton, etc.), about a few people to go home and brush a meal, Xiangxiang is hot and delicious, and it is easy to cook!

Lychee chicken. Method 1: Chop the chicken into minced meat, add an egg, salt, oyster sauce and cooking wine;

2. Stir clockwise until strong; Rub the balls with wet water and fry them in an oil pan over medium heat until golden brown;

3. Peel off the shell and core of the lychee, and cut the bell pepper into pieces;

4. Heat oil in a wok, stir-fry chives and ginger, and stir-fry with bell peppers;

5. Put the lychee meat and meatballs in the acorn, and pour in the juice of Liang Libi pepper powder, chicken essence, salt, oyster sauce and water starch;

6. Add green onion segments and bring to a boil.

Dry-fried spicy tofu.

Ingredients: 1 box of northern tofu, 4 shiitake mushrooms, 1 carrot, 1 chili pepper, 4 tablespoons (60 ml) of olive oil, 2 tablespoons (30 grams) of tempeh hot sauce

Method: 1. Cut the northern tofu into 2cm square pieces, peel and slice the carrots, remove the stems and seeds of the peppers and cut them into triangular pieces, wash the mushrooms and cut them into small pieces.

2. Pour olive oil into the pot, heat over high heat until the oil is hot, add tofu cubes, change to medium-low heat and fry until golden brown on several sides.

3. Heat the bottom oil in the pot, add carrot slices and mushroom cubes when it is hot, fully fry thoroughly, add tofu cubes and tempeh hot sauce, do not add water, and continue to stir-fry over medium-low heat for about 1 minute.

4. Finally, add the pepper cubes and stir-fry for 30 seconds. If the salinity is not enough, you can add a little salt.

Winter is coming, and it is important to make some warm soup for your family, and I suggest that you buy some beef, lamb, cabbage, radish and other ingredients to keep warm from the cold. You can mix and match the specific methods at will, and here is recommended to you: 20 home-cooked practices of cabbage (you can go to the food network for details), and the following will introduce you to two hot dishes that are very suitable for winter:

Beef stewed radish, warm mutton soup.

Beef stewed radish.

Ingredients: beef, white radish.

Seasoning: coriander, star anise, white wine, salt.

Method: 1. Peel the white radish, cut it into pieces, and set aside.

2. Clean the coriander, cut it into sections, and set aside.

3. Cut the beef into pieces, clean it, put it in hot water and blanch it for 1 or 2 minutes, remove it, wash it again, remove the foam, and set aside.

4. Pour hot water into the electric casserole, put in the beef in 3, add star anise, there is white wine, you can add a little, cover the casserole, and simmer to start.

5. When it is about 3 hours, open the lid and put in the radish pieces, add refined salt, continue to simmer until the radish and beef are soft and rotten, put them out of the pot and put them on the plate, and sprinkle with coriander.

Warm-up lamb broth.

Ingredients: 500 grams of mutton, 500 grams of Chinese cabbage.

Excipients: a carrot, a small piece of bacon, a little wolfberry.

Seasoning: 15 grams of green onion, 15 grams of ginger, a pinch of pepper, a pinch of salt, oil.

Method: 1. After the mutton is washed, cut into small pieces, blanch and set aside.

2. Put oil in a pot, add chopped green onions, and stir-fry ginger slices until fragrant.

3. Add the mutton and stir-fry for a while.

4. Add an appropriate amount of water, because the mutton is not easy to cook, it is best to pressure the cooker for 20 minutes before putting it in the soup pot.

5. After the mutton is cooked, pour in a little sliced bacon.

6. Add the carrots and hand-torn Chinese cabbage cut into hob pieces, after the Chinese cabbage is soft, pour in pepper and salt to start the pot, and put wolfberries when the pot is up.

Cooking Tips:

1. Because the mutton itself has a fishy smell, it is best to blanch it.

2. Put a little bacon to add a special flavor.

Winter is coming, eat more mutton, which can promote blood circulation and enhance the ability to withstand the cold. Moreover, it also has the effect of tonifying the kidney and strengthening yang, so men should eat more. Make some lamb broth. The effect is quite good.

Ingredients: 1 grass carp (catfish, black fish, etc. are about 1 and a half catties), 200 grams of soybean sprouts, 100 grams of dried chili pepper (cut into segments), 20 grams of Sichuan pepper, 2 tablespoons (30ml) of Pixian bean paste (minced), 1 tablespoon (15ml) of soy sauce, 10 grams of ginger, 15 grams of minced garlic, 2 tablespoons of starch (30ml), 1 egg white, 2 teaspoons of cooking wine (10ml), appropriate amount of salt, a small amount of chicken essence, 1 teaspoon (5 grams) of sugar, a small amount of pepper, and clear soup.

Allspice oil ingredients: 2 star anise, 5 grams of Sichuan pepper, 10 grams of dried chili pepper, 1 piece of Kaempfera, 1 piece of cinnamon, 2 bay leaves, 500ml of oil

Method: 1. Deal with the fish first. Wash the killed fish, chop off the fins, and cut off the head;

2. Slice the meat of the fish body close to the fish bones;

3. Slice the fish skin downward, slice the fish into a thick fillet of about centimeters, chop the fish steak into pieces of about 5 centimeters, and cut the fish head in half;

4. Grasp the fish fillets and fish heads with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1 2 egg whites and an appropriate amount of salt, respectively, and marinate for 15 minutes;

5. Start making five-spice oil, this oil will make the boiled fish very fragrant, you can make more of it, and usually use it for vegetables. Put oil in the pot, put star anise, Sichuan pepper, dried chili, kaempfera, cinnamon, bay leaves, heat over low heat until the spices are fried to brown yellow, remove the spices, and set aside the oil;

6. Boil hot water in a pot, add an appropriate amount of salt, put in bean sprouts to cook, remove and spread at the bottom of a deep basin for later use;

7. Heat a wok, add 3 tablespoons of five-spice oil, add chopped Pixian bean paste and stir-fry until fragrant. Add 10 grams of dried chili peppers, 10 grams of Sichuan pepper, minced garlic and ginger slices and stir-fry until fragrant;

8. Add the fish head and fish steak and stir well. Add soy sauce, cooking wine, sugar and pepper and stir-fry together;

9. Add clear broth (or boiling water) and cover the fish;

10. After boiling, put the marinated fish fillets one by one, use chopsticks to disperse, and turn off the heat after the fish fillets are boiled and discolored. Pour the fillets and soup into a deep basin lined with sprouts;

11. Wash the pot, pour in the remaining five-spice oil (the amount of oil is subject to the amount that can cover the fish fillet, and the amount of oil can be determined according to the size of the container), burn until 5 is hot, put in the remaining dried chili pepper segments and peppercorns, fry the fragrance of peppers and peppercorns over low heat, be careful not to fry the paste, and turn off the heat if the color of the pepper changes slightly;

12. Pour hot oil over the fish fillets.

Personally, I think it's better to make more soups, because it's colder in winter, and if you drink more hot soup, you can warm up. I usually like to make garlic and oil wheat vegetables, winter melon pork rib soup, hot and sour soup, spicy tang and so on. Hope to give you some advice.

As the saying goes, eat radish in winter and ginger in summer without a doctor's prescription. It is recommended to eat the radish crucian carp soup.

In winter, it is suitable for cooking, radish, fish and so on, making it into a hot pot, economical and enjoyable.

The family will eat whatever they like.