The heavy snow season has arrived, the cold winter wax moon, the snow is covered, and the world is covered in silver. Keep in mind "eat three dishes, drink three soups" and warm your body in winter!
The heavy snow solar term is the twenty-fourth of the twenty-four solar terms and the last solar term of winter. At this time, the cold is pressing, and everything is withering, but in this cold winter, it is especially important to eat well.
【Stir-fried broccoli】
Production Steps:1Prepare the ingredients: fresh broccoli, garlic, ginger, green onions, salt, cooking oil and pepper. Please ensure that all ingredients are fresh to guarantee the taste and nutritional value of the dish.
2.Wash the broccoli: Remove the leaves of the broccoli and soak it in clean water to remove excess impurities and pesticide residues. Soak for about 10 minutes, rinse with water, drain and set aside.
3.Ingredients: Mince the garlic, ginger and green onion. These condiments can add aroma and flavor to dishes, making them more delicious and tasty.
4.Heat the pot: Add an appropriate amount of cooking oil to the pot, and then heat the pot over medium-low heat until it is five or six percent hot. Be careful not to overheat the oil so as not to destroy the nutrients in the food.
5.Stir-fry the broccoli: Place the drained broccoli in a pan and gently stir-fry with a spatula to mix well with the condiments. Stir-fry until the broccoli changes color, add salt and pepper to taste, and continue to stir-fry evenly.
6.Remove from the pan and serve: When the broccoli is cooked through, turn off the heat and serve on a plate. At this time, you can add some coriander or chopped green onion to garnish according to your personal taste to increase the aesthetics of the dish.
【Stir-fried shredded radish】
1.Pick turnips: In the market, we can see a wide variety of turnips, with red, white, and yellow skins. However, for sautéed shredded radish, we prefer to choose those with bright colors and smooth skin. Such radishes have a crisp and tender texture, which is more suitable for stir-frying.
2.Prepare the side dishes: We need to peel off the skin of the radish and cut it into thin strips. This step requires skill and patience, as the thickness of the shredded radish directly affects the taste. We can cut the radish into thin slices and then cut it into thin strips so that the sautéed shredded radish is neither too hard nor too soft. Of course, if you prefer a more crunchy shredded radish, you can also choose to cut the radish into thicker slices and then cut it into thin strips.
3.Prepare the seasoning: After cutting the shredded radish, we need to prepare some seasoning. Here we recommend salt, light soy sauce, oyster sauce, sugar and balsamic vinegar. These seasonings are mixed together in proportion to personal taste, stirred well, and made into a marinade. The purpose of this is to add flavor to the shredded radish and also neutralize the spiciness of the radish.
4.Stir-frying process: Pour an appropriate amount of cooking oil into the pan, after the oil is hot, pour the marinade into the pan and stir-fry evenly. When the moisture in the marinade is sautéed dry, we can add the shredded radish and continue stir-frying. At this time, we need to control the heat to avoid shredded radish frying. Generally speaking, stir-fry until the shredded radish is soft and then remove from the pan.
We can put the fried shredded radish on a plate and sprinkle with some chopped green onions or coriander as a garnish. This is a simple stir-fried shredded radish that is complete. It has a fresh and delicious taste that leaves a lingering aftertaste. In these fast-paced times, try this dish and let it bring a touch of tranquility and beauty to your taste buds.
【Stir-fried yam with fungus】
1.Ingredients: fresh fungus, yam, green onion, ginger, garlic, dried chili, Sichuan pepper, salt, light soy sauce, cooking wine, sugar, cooking oil. These ingredients may seem ordinary, but together they form the soul of the dish of stir-fried yam with fungus.
2.Fungus soaking: Although this process is simple, it requires us to experience the process of the fungus slowly expanding in water, as if telling its story. Next, we peel and slice the yam so that it can better retain its original taste and nutrients.
3.Start cooking: First heat the pot, pour in an appropriate amount of cooking oil, and when the oil temperature is moderate, add green onions, ginger, garlic, dried chili peppers, and Sichuan peppercorns and stir-fry until fragrant. This process is like composing a wonderful prelude to the dish of stir-fried yam with fungus, which is mouth-watering.
4.Stir-fry in the pan: Stir-fry evenly so that it fully absorbs the aroma in the pan. At this time, we can appropriately add some salt, light soy sauce, cooking wine and other seasonings to increase the flavor of the fungus. At the same time, we should also pay attention to the state of the yam, and when the yam becomes soft, add it to the pot in time and continue to stir-fry evenly.
5.Seasoning: We need to add an appropriate amount of sugar to make the dish of stir-fried yam with fungus more delicious and delicious. Under the influence of sugar, the taste of fungus and yam is richer and more multi-layered, as if telling the deep affection between them.
1.Ingredients: 50 grams of white fungus, 10 grams of ginseng, 15 grams of wolfberry, appropriate amount of rock sugar. These ingredients are common ingredients in our daily lives, but their nutritional value is immeasurable. Together, these three ingredients create a delicious and healthy dish.
2.Start making. Soak the white fungus in water until softened, then tear it into small pieces by hand for later use.
Wash and slice the ginseng and put it in a stew pot with the white fungus. A stew pot is a container specially used to stew ingredients, which can maintain the original flavor of the ingredients and allow the nutrients to be better dissolved.
Then, put the pot in the steamer and steam over high heat for about 40 minutes. In this way, white fungus and ginseng can be fully integrated to maximize their effects.
Add goji berries and an appropriate amount of rock sugar to taste. During the simmering process, the amount of rock sugar can be adjusted appropriately according to personal taste. When the white fungus ginseng soup is stewed, a pot of sweet and delicious health products is presented in front of our eyes.
【Lotus root pork rib soup】
1.Prepare the ingredients. The main ingredients of this dish are: fresh lotus root, pork ribs, ginger, green onions, cooking wine, salt and pepper. These ingredients are common in our daily lives, but when combined, they can produce unexpected flavors. When purchasing ingredients, we should try to choose fresh, tender raw materials to ensure the taste and nutrition of the dishes.
2.Start making: Wash the pork ribs and cut them into small piecesPeel the lotus root and cut it into thin slices;Ginger slices;Cut the green onions into sections.
Heat the pan, pour in an appropriate amount of oil, add the ginger slices and fry until fragrant. When the ginger slices turn slightly yellow, add the pork ribs and fry the pork ribs on both sides over medium-low heat until slightly yellow. The purpose of this step is to allow the aroma of the pork ribs to be fully released, laying the foundation for the subsequent stewing process.
Pour the fried pork ribs into a casserole and add an appropriate amount of water. The amount of water should be moderate, both to ensure that the soup is not too thin during the stewing process, and to ensure that the pork ribs can be fully soaked in the water.
Add the sliced lotus root and green onions, and add an appropriate amount of cooking wine. The function of cooking wine is to remove the smell and increase the flavor, making the lotus root pork rib soup more delicious and delicious.
Cover the pot, place the casserole on the stove, bring to a boil over high heat, then reduce the heat to a low heat and simmer slowly. The simmering time is about 1Between 5-2 hours, the specific time can be adjusted according to personal taste and the size of the pork ribs. During the simmering process, check the amount of water in the pot from time to time to prevent too much water evaporation and thickening of the soup. At the same time, you can also add the right amount of salt and pepper to taste according to your personal taste.
By the time the lotus root pork rib soup is simmered until it is cooked through, its aroma has already permeated the entire kitchen. At this time, you can taste the taste of the soup and see if it matches your taste. If you don't feel that the flavor is strong enough, you can continue to add some spices to adjust it.
Put the stewed lotus root pork rib soup into a bowl and sprinkle some chopped green onions as a garnish, and a delicious lotus root pork rib soup is made.
【Crucian carp tofu soup】
1.Prepare the ingredients: We need to prepare some fresh crucian carp and tofu. Crucian carp, a fish that lives in clear rivers, is delicious and nutritious, making it an ideal ingredient for crucian carp tofu soup. Tofu is a delicacy made from soybeans that have been ground and coagulated, which is not only delicious, but also has the characteristics of high protein and low fat, making it the first choice for vegetarians. When selecting ingredients, we make sure they are fresh and clean to guarantee the final taste.
2.To get started: First, wash the crucian carp, remove the internal organs and scales, and then cut it into thin slices for later use. Next, cut the tofu into moderately sized pieces. This step may seem simple, but it requires us to carefully appreciate the texture and shape of the tofu so that it can better retain its original flavor during the cooking process.
3.Stir-fry crucian carp: Pour an appropriate amount of cooking oil into the pan, wait for the oil to be hot, add the sliced crucian carp, and fry the crucian carp over medium-low heat until slightly yellow on both sides. The key to this step is to master the heat, both to cook the crucian carp thoroughly and to maintain its tender taste. When the crucian carp is fried until golden brown, we can add an appropriate amount of salt, cooking wine, and ginger slices, and stir-fry evenly to increase the umami and flavor of the crucian carp.
4.Tofu stew: Pour enough water into the pot, put the cut tofu cubes in the pot and simmer slowly over medium-low heat. During the simmering process, we need to stir the tofu from time to time to prevent it from sticking to the pan. When the tofu is soft, we can add an appropriate amount of salt, pepper and chopped coriander and continue to simmer for 5 minutes to allow the tofu to fully absorb the flavor of the soup.
5.We take out the stewed crucian carp and tofu and put them in a bowl. At this time, the crucian carp tofu soup is already fragrant and tempting. We can sprinkle some chopped green onions or coriander leaves according to personal taste to enhance the overall aesthetics and taste.