After the winter solstice, the number of nine days officially begins. In such a cold day, it is recommended to eat more "2 red and 3 white" in the diet to nourish the body and keep warm. So, what exactly are the foods referred to by "2 red and 3 white"?Let's take a look.
Jujube is rich in nutrients, such as vitamin C and iron, which can nourish qi and blood and enhance the body's immunity.
1. First of all, prepare the required ingredients. The main ingredients include red dates, eggs, rock sugar, and wolfberries. Wash the dates and crack the eggs into a bowl. Then put the red dates and longan into the pot and add an appropriate amount of water. Bring the water to a boil over high heat, then reduce the heat to low and simmer slowly for about 30 minutes.
2. Next, slowly pour the beaten eggs into the pot and continue to cook for about 5 minutes until the eggs are solidified. Finally, add an appropriate amount of rock sugar according to personal taste, cook for another 2-3 minutes, and then turn off the heat.
Mutton is warm and sweet, warms the body, and is very suitable for eating more in the cold winter, which can not only resist the cold wind but also nourish the body.
1. Cut the lamb into even small pieces. Soak in clean water to remove blood and reduce fishy smell. Prepare some spices, put star anise in the pot, a small handful of dried chili peppers, two slices of angelica, a pinch of green peppercorns, ginger slices, green onions, and diced garlic.
2. Fry the sugar sieve below, add a little water to the pot, add rock sugar and stir to turn reddish brown. Pour water from the side of the pot, stir well, and the sugar sieve is ready. Then put the mutton in cold water in a pot, add cooking wine to remove the smell, and cook out the blood and impurities in the mutton. After the water boils, blanch the water for about two minutes to remove the foam. Rinse with clean water and set aside.
3. After the oil is heated, pour in spices such as green onion and ginger to burst the fragrance, add oyster sauce and bean paste, and stir-fry the red oil. Pour in the lamb and sauté until moisture is removed. After the mutton is fried until fragrant, add the dark soy sauce and stir-fry evenly, pour it into the boiled sugar sieve, add cooking wine to remove the smell, and pour in an appropriate amount of water to cover the mutton. Add salt, turn on high heat and simmer for 40 minutes, stew the mutton until it tastes. After 40 minutes, turn the heat to reduce the juice, hook in a little water starch, and reduce the soup until it is viscous. Pour in the green and red peppers, stir-fry a few times, and then remove from the pan and serve on the plate. The braised lamb is ready.
Known as "little ginseng", white radish is rich in vitamin C and minerals, which help to strengthen the body's immunity.
1. Cut the radish into thin strips, fry the eggs on both sides and fry them on both sides, put the green onion in and stir-fry until fragrant, then put the shredded radish and fry the wilted skin softly, put the white jade curd into it, pour hot water again, spread the eggs on it, simmer for about ten minutes on high heat, and the soup is stewed.
2. Add a little salt and chicken powder to the seasoning, try to retain the original taste of the ingredients, and finally sprinkle with wolfberries and chopped shallots.
Tofu is rich in high-quality protein and calcium, which helps to moisturize yin and dryness, and quench thirst. It can play a role in clearing heat and moisturizing dryness.
1. Cut the tofu into small cubes, pour in water and salt, and let the tofu soak to remove the beany smell. Prepare more minced garlic and ginger, millet pepper, green onion, leek segments, minced pork belly and add cooking oil and stir well. Add salt, sugar, chicken essence, light soy sauce, dark soy sauce to enhance color, oyster sauce to enhance freshness, pepper, half a spoon of cornstarch, half a bowl of water, and stir well.
2. After the oil is hot, stir-fry the minced meat until fragrant, pour in all the green onions, ginger, garlic and chili peppers and stir-fry until fragrant. Then add a spoonful of bean paste, stir-fry the sauce fragrance, then add the tofu, pour in an appropriate amount of boiling water, boil it over high heat, and then pour the juice in and fry it thoroughly. Finally, add the leek segments and stir-fry until they are broken. Homemade tofu is ready.
Yam contains saponin and mucus, moistens the lungs and removes dryness, is good for the spleen and stomach, and is a good product for nourishing for 19 days.
1. Slice the yam, add a spoonful of salt, white vinegar and water and soak for about 10 minutes. Soak the fungus in warm water. Cut the green and red peppers into diamond-shaped pieces and prepare the garlic and ginger slices.
2. Boil water in a pot, add salt and stir to dissolve, blanch the yam for about three minutes, cool it in cold water to control the moisture, then cook the fungus and wring out the water. After the oil is warm, add ginger and garlic slices to fry the fragrance, fry the yam to dry the water, add salt, chicken essence, light soy sauce and stir-fry evenly, and stir-fry to taste. Then pour the green and red peppers into the pot and fry until they are broken, and the fried fungus is ready.