Introduction: Winter is coming, and eating meat is the best choice to warm up. Here, I've given you a week's worth of meat recipes so you never have to worry about what to eat in the winter again. These 7 waysDeliciousof meatRecipesNot only is it satisfying, but it is also simple and easy to make. Hurry up and collect it and take a look!
LambAs a winter stomach warmer, it is juicy, tender, and fragrantDelicious。First of allLambChop into small pieces, then soak for an hour and rinse. Next, will:LambPut it in a pot and add waterCooking wineand ginger slices, cook over high heat to bring out the foam and skim off with a spoon. CookedLambRinse again, heat oil in a pan, add ginger slices and fry until fragrant, then put inLambStir-fry and fry the fatty areas slightly. Then joinCooking wineStir-fry, then add light soy sauce, dark soy sauce and rock sugar to continue stir-frying. Finally willLambLoadPressure cooker, add an appropriate amount of hot water, cover and press over medium heat for 20 minutes. After pressing, turn it out, add salt to taste, and then turn to high heat to reduce the juice to get out of the pot.
This braised lamb has a good color and aroma, and the taste is tender and juicy. SteamingLambIt exudes a rich aroma, like a warm breeze in winter, which makes people salivate.
The steaming method preserves the original flavor of the ingredients and gives a warm feeling during the winter months. First, clean the chicken wings, cut them twice and place them in a large bowl. Then joinCooking wine, light soy sauce, oyster sauce and salt, stir well, marinate for half an hour to taste. willFansPlace in an empty bowl, soak in warm water to soften, cut into small pieces, and place on a plate. Prepare minced garlicFinely chopped green onionswithCayenne peppersBroken. Marinated chicken wings are placed onFansSprinkle with minced garlic and drizzle with the sauce from the freshly marinated chicken wings. Finally, put it in a pot and steam for 20 minutes, then sprinkle after steamingFinely chopped green onionswithCayenne peppersCrumble, then pour hot oil and serve.
This steamed chicken wings with garlic vermicelli is delicious, and the chicken is tender and juicyMinced garlicwithCayenne peppersThe aroma withFansThe softness complements each other and gives people a sense of happiness and satisfaction.
Sweet and sour chicken thigh meat is a sweet and sour meat dish. First, the chicken thighs are deboned one by one, then cleaned and cut into small pieces. After draining, add salt and egg yolks, stir well, and marinate for half an hour. Add an appropriate amount of oil to the pot, heat until it is 70% hot, add starch to the chicken, mix evenly and put it into the oil pan one by one, and fry it until golden brown and remove it. In another pot, add ginger and garlic and stir-fry until fragrant, pour in sugar, light soy sauce, aged vinegar and water, stir well, and mix the sauce. Finally, keep the bottom oil, add ginger and garlic and stir-fry, pour in sweet and sour sauce to boil, and then add the fried chicken pieces to stir-fry quickly, wrap in the sauce and get out of the pot.
This sweet and sour chicken thigh is bright in color, thick and delicious in sweet and sour sauce, and the chicken texture is tender and juicy, and the sweet and sour taste makes people appetize.
Yam is a nutritious and nourishing ingredient that is steamed with pork ribs for a delicious and healthy taste. Start by chopping the ribs into small pieces, soak them for half to an hour, then change the water to wash them and drain them. Next, add the ginger slices, green onions, and moreCooking wine, tempeh, light soy sauce, oil, dark soy sauce, starch and cooking oil, stir well and marinate for an hour or two to taste. Peel and wash the yam, cut it into small pieces, place it on the bottom of the plate, and add the marinated pork ribs. Place in a steamer and steam for 50 minutes. Once steamed, it is ready to serve. This steamed yam pork rib has an attractive color, delicate and tender taste, and is rich in nutrients, making it suitable for winter consumption.
Pleurotus eryngii mushrooms are a fibrous and tender ingredient that is stir-fried with beefDeliciousDelicious. Start by rinsing the beef and cutting it into small pieces. Pleurotus eryngii, onions andRed peppersWash and cut into small cubes. Wash and chop the green onions. Place the beef cubes in a bowl and add the blackPepperpowderCooking wine, light soy sauce and oyster sauce, stir well and marinate for 15 minutes. Add an appropriate amount of oil to the pan, heat it, add the onion and stir-fry until fragrant, then pour in the king oyster mushrooms and mushroomsRed peppersStir-fry until soft and raw. Then pour in the beef and stir-fry until the beef is raw. Finally, add a little light soy sauce, salt and blackPepperStir-fry the noodles quickly and get out of the pan. This stir-fried beef dish with oyster mushrooms is tender and juicy, and the flavor of the oyster mushrooms blends with the mellow flavor of the beef to create a wonderful taste.
Hairtail fish is abundantProteins, with steaming, can maintain its tender taste and nutrition. Clean up the hairtail, cut it into small pieces, and remove the moisture with a kitchen paper towel. Place a little shredded ginger on the bottom of the plate, then place the hairtail pieces on top and sprinkle with a spoonfulCooking wineand salt. Add an appropriate amount of water to the pot, put it on the steaming rack, put the hairtail on the steaming rack, cover the pot, and steam for 10 minutes. Sprinkle after steamingFinely chopped green onionsand shredded ginger, drizzled with light soy sauce andSesame oil, sprinkle with some minced garlic andCayenne peppersCrush and pour hot oil over at the end.
This steamed hairtail fish has a bright colorFishFresh and smooth, the light taste highlights the freshness of the hairtail.
The spicy barbecue is a great winter late-night dishGastronomy。Cut the pork into thin slices, place in a bowl and add the marinade: salt, minced ginger, minced garlic, minced bay leavesCooking wine, red oil bean paste, Sichuan pepper powder,Cumin powder, five-spice powder,Cayenne peppersPowder, sugar, chicken essence and light soy sauce. Stir well and marinate for half an hour. Skewer the marinated pork pieces on bamboo skewers. Place the grill on a hot charcoal fire, place the skewers on the grill and grill over the fire. Stir well until the meat is cooked through. Finally, sprinkle with chopped green onion and Sichuan pepper powder and serve.
This spicy barbecue has an attractive color, tender and juicy meat, and the spicy seasoning gives a warm and unrestrained feeling.
The above is a week's worth of meat, and each dish has its own flavor for you to choose from. I hope you enjoy it!