December 7 is the snowfall season, marking the official start of the midwinter season. Heavy snow is a good season for "tonic", which can improve the body's immune function, promote metabolism, and improve cold intolerance. During the winter months, it is very important to eat more protein, vitamins and foods that are easy to digest. Lay the foundation for winter.
Yam can replenish deficiency and strengthen the spleen and stomach, and eating yam in winter has a good tonic effect.
1. Add an appropriate amount of water to the pot, add 5 grams of white vinegar after the water boils, then put the soaked yam into the pot, blanch the water over medium-low heat for about 1 minute, rinse with water after removing and set aside.
2. Heat the oil in the pot, when the oil temperature reaches 50% hot, pour in the green onion garlic and millet pepper to fry the fragrance, then pour an appropriate amount of water from the side of the pot, and pour in the yam that controls the dry moisture after boiling. Add salt and sugar and stir-fry evenly, then hook in a little water starch to make the soup viscous, and finally put the fried yam on a plate.
Lian Lotus root is rich in protein, vitamins, dietary fiber, starch and other nutrients, which can clear away heat, strengthen the spleen and appetize.
1. Cut off the head and tail of the lotus root, scrape off the skin, cut it into slices and put it in clean water, add a little white vinegar to it, grasp and mix evenly, soak for ten minutes, prepare ginger, garlic, millet pepper cut into small rings, green pepper. Garlic sprouts.
2. Boil water in a pot, add a spoonful of salt, white vinegar, after the water boils, pour the lotus root into the pot and blanch for about a minute, after scalding, take it out with a colander and put it in cold water to cool for a while, so that the taste of the lotus root is more crisp and refreshing. Heat another pot, add a little cooking oil, then put the pork belly into the pot, turn on low heat and stir-fry slowly, fry the excess fat in the pork belly, fry the pork belly until the color is slightly yellow, and then put the ginger and garlic and millet pepper into the pot, fry the fragrance, a little dark soy sauce to color, stir-fry evenly.
3. Seasoning, add salt and chicken essence. Sugar to improve freshness, then add an appropriate amount of light soy sauce and oyster sauce, continue to stir-fry evenly over high heat, and finally put the garlic sprouts in and fry until they are broken, and then they can be out of the pot.
White radish is rich in nutrients and has a high water content, and eating more can enhance the body's immunity and relieve cold and dryness.
1. Put the pork ribs into a spoonful of flour and an appropriate amount of edible salt, fully grasp and wash them, control the water and remove them for later use. Chop the appropriate amount of green onion and ginger.
2. After heating the pan, add ginger slices and green onions, stir-fry until fragrant, add pork ribs, and stir-fry slightly until golden brown on both sides. Pour in a pot of boiling water, cover tightly and simmer for 20 minutes.
3. Cut the radish into hob pieces. After 20 minutes, pinch out a little green onion, then move the ribs to a casserole and simmer for about an hour and a half. At this time, the soup becomes thick, add the radish cubes, and continue to simmer for about half an hour.
4. After the pork ribs are stewed, sprinkle with a little chopped green onion and an appropriate amount of salt, and stir well. In this way, a delicious stewed pork ribs with radish is ready.
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