With the onset of winter, the temperature gradually drops, and at this moment the flu virus suddenly breaks out, and the cold weather makes us more susceptible to viruses and bacteria. At this time, it is particularly important to strengthen immunity, and in addition to maintaining adequate sleep, proper exercise, and good hygiene Xi, a balanced diet is also particularly important in daily life. Here are 8 kinds of dishes with "penicillin", it is recommended to eat them three times a week to enhance immunity and get sick less.
Recommended recipe: Houttuynia cordata pear soup
Ingredients: 100g Houttuynia cordata, 2 chicken thighs, 1 pear, half a carrot, 10 wolfberries, 1 tablespoon of cooking wine, 3 slices of ginger, 2 green onions.
Method: 1. Wash the chicken thighs and cut them into pieces, put them in a pot, and pour in an appropriate amount of water.
2. Add cooking wine, ginger slices, green onions, bring to a boil over high heat for 1 minute, remove and put into a casserole.
3. Add pears and carrots to the pot, bring to a boil over high heat and simmer for 1 and a half hours.
4. Add Houttuynia cordata and boil for another half hour, add an appropriate amount of salt to taste, sprinkle with wolfberries and remove from the pot.
Recommended recipe: Garlic beef
Ingredients: garlic, beef, cooking wine, dark soy sauce, light soy sauce, oyster sauce, black pepper, starch, cooking oil, chopped parsley.
Method: 1. Wash and wipe the beef and cut it into small cubes. Add a spoonful of cooking wine, a spoonful of light soy sauce, a pinch of black pepper, a spoonful of starch and a spoonful of cooking oil, stir well and marinate for about 15 minutes.
2. Add oil to the pan and add the garlic cloves when the oil is hot. Fry over medium-low heat until the garlic cloves are golden brown, then remove the garlic cloves and set aside.
3. When the beef cubes are fried until medium-rare, add half a spoon of dark soy sauce and 1 spoon of oyster sauce, add garlic and stir-fry evenly, then sprinkle with chopped parsley.
Recommended recipe: purslane steamed buns
Ingredients: purslane, flour, salt, cooking oil, baking powder.
Method: 1. Pinch the tender purslane into small pieces, pick and wash them. Cut into small pieces and put them in a basin for later use, then add an appropriate amount of salt and a little cooking oil to the basin and stir well.
2. Add an appropriate amount of flour and baking powder to the stirred purslane. Add water and dough several times, stirring with chopsticks and then kneading the dough repeatedly with your hands.
3. Cover the kneaded dough with a wet cage cloth. Plus the lid and leave it there waiting for the noodles to rise.
4. Put the noodles on the board and knead them repeatedly, this steamed steamed bun, kneading the dough is the key, the dough is kneaded in place, and the steamed bread will be delicious.
5. Cut the kneaded dough into agents, let it rise for 20 minutes, then turn the steamer on the fire, put the dough into the steamer, cold water**.
6. When the water in the pot is boiling, start the timer, 25 minutes, turn off the heat and steam for 5 minutes, then open the lid, and the bun will be steamed.
Recommended recipe: Farmhouse stir-fried pork
Ingredients: 1-2 pieces of peeled pork belly, 2 eggs, 2 peppers, half an onion, 5-6 garlic, 1-2 spicy millet.
Method: 1. Cut the pepper into hob pieces, cut the onion into large pieces, mince the garlic and millet, slice the pork belly, add a spoonful of light soy sauce, half a spoon of cooking wine, and half a spoon of oyster sauce and marinate for 10 minutes.
2. Heat the oil, beat in two eggs, fry on both sides until golden brown, and cut into pieces for later use.
3. No need to wash the pot, directly put in the marinated pork belly, and stir out the fat oil.
4. Add chili, onion and minced garlic to stir-fry until fragrant, then add poached egg pieces and stir-fry evenly.
5. Add two tablespoons of oyster sauce, one tablespoon of light soy sauce, half a tablespoon of sugar, and spicy millet and stir-fry evenly.
Recommended recipe: cold dandelion
Ingredients: dandelion, balsamic vinegar, olive oil, minced garlic.
Method: 1. Wash the dandelions, add water to the pot and boil, and blanch the dandelions to remove the bitterness.
2. Drain the blanched dandelions and put them in a large bowl.
3. Add fresh minced garlic, light soy sauce, balsamic vinegar, millet spicy, olive oil and stir-fried sesame seeds and mix well.
Recommended recipe: Cumin oyster mushrooms
Ingredients: oyster mushrooms, dried chilies, garlic, green onions.
Method: 1. Tear the oyster mushrooms in half, wash and drain, and cut the dried chili, green onion and garlic for later use.
2. Blanch the oyster mushrooms in the water for 4 minutes, remove the supercooled water and squeeze out the water.
3. Heat oil in another pot, add dried chili peppers and garlic and stir-fry until fragrant, add 1 tablespoon of chili powder and cumin powder and stir-fry well (low heat), pour in oyster mushrooms and stir-fry.
3. Add an appropriate amount of light soy sauce, oyster sauce, a little salt, sugar and stir-fry well, and finally add the green onion and stir-fry well.
Recommended recipe: Beer duck
Ingredients: half a fresh duck, green chili, appropriate amount of garlic sprouts, one star anise, two bay leaves, a handful of Sichuan peppercorns, a handful of dried chilies, garlic, appropriate amount of ginger.
Method: 1. Blanch the duck in a pot under cold water, put green onions, cooking wine, ginger slices in the pot to remove the fishy, and soak the pepper, bay leaves and other ingredients in boiling water for 5 minutes and then take them out for later use.
2. Remove the duck after blanching and control the moisture. Heat the oil in another pot, add spices such as green onions, ginger, garlic, peppercorns, star anise, dried chili peppers, and add the hot pot base. Add the duck meat and stir-fry until fragrant.
3. Add an appropriate amount of dark soy sauce (soy sauce) to adjust the color, and add an appropriate amount of light soy sauce to taste. Stir-fry evenly and the duck is fully colored, then add a bottle of beer and cover the duck completely (if the beer is not enough, you can add some boiling water).
4. After the heat boils, turn to low heat and simmer for 40 minutes, add the chopped chili peppers and garlic sprouts before starting the pot, and fry the chili peppers and garlic sprouts until they are broken and out of the pot.
Recommended recipe: Stir-fried shredded pork with celery
Ingredients: parsley, lean meat, ginger, millet spicy, garlic.
Method: 1. Cut the lean meat (pork leg meat is better) into thin slices, put oyster sauce, soy sauce, appropriate amount of dark soy sauce, starch, and edible oil and marinate evenly for half an hour (the meat must be grasped and mixed evenly and marinated for enough time, so that it can taste like beef). Wash the celery and cut it into sections, prepare shredded ginger, garlic, and spicy millet and cut it into sections for later use.
2. Heat the oil in the pot, add the garlic, millet spicy and ginger shreds, stir-fry the marinated meat slices, stir-fry evenly and then put the celery.
3. Stir-fry the celery until it is broken, add oyster sauce, light soy sauce and a small amount of salt to taste, and stir-fry evenly.
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