There are a few days of heavy snow solar term, the weather is cold, the small north wind is blowing, the cold and warmth should be ranked first, in addition to wearing warmth, eating warm is also particularly important. As soon as the heavy snow season arrives, it will really be winter, cold and dry, and the diet should often make some hot warm-up dishes for the family
Heavy snow is coming, share the practice of 9 home-cooked stews, steaming and cooling, there are meat, vegetables and soup, the most important thing is that it is very replenishing, nutritious, delicious without fire, and strong body to warm up the cold. If you don't know what to eat for your family, I recommend it!
Course 1: Beef stew with colorful vegetables
Method: 1. Prepare the ingredients: brisket, corn, carrots, potatoes.
2. Cut the beef brisket into pieces, boil in a pot under cold water, boil over high heat, add cooking wine to blanch, skim off the foam in a boiling state, and take it out to control the water.
3. Heat vegetable oil in a wok, pour in chopped onion, ginger and star anise, fry until the onion wilts, pour in the beef pieces and stir-fry over high heat until slightly yellow, add cooking wine to remove the smell, put thirteen spices to enhance the flavor, add light soy sauce and stir-fry to color.
4. Pour into a pressure cooker, pour in the hot water that has not covered the ingredients, and press for 30 minutes.
5. Pour the stewed beef soup into the wok, add the chopped potato pieces, carrot pieces and corn segments, add salt, bring to a boil over high heat and simmer over medium heat for 12 minutes, sprinkle with coriander, turn off the heat and remove from the pot.
Course 2 Beef brisket stewed with tomatoes
Method: 1. Prepare the ingredients: brisket, tomatoes, onions, coriander
2. Cut the beef brisket into pieces, pot under cold water, bring to a boil over high heat, put cooking wine to remove the fish, skim off the foam halfway, the beef has no blood and water, and remove the water.
3. Heat vegetable oil in a wok, pour in chopped onion, star anise, ginger and stir-fry until fragrant, pour in beef cubes and stir-fry slightly yellow.
4. Pour into the pressure cooker, add the water that has not been covered with the ingredients, and press for 30 minutes.
5. Slice the tomatoes, fry them in the pan until they become soft, pour the beef pieces back into the wok with the soup, add salt to taste, simmer until the soup is rich, sprinkle in the coriander segments, turn off the heat and remove from the pot.
Course 3 Fish stew with Chinese cabbage vermicelli
Method: 1. Ingredients to be prepared: 1 carp or three-course scale fish, Chinese cabbage, vermicelli, fat and lean pork with skin.
2. The fish is cleaned and chopped into segmentsPork sliced with skin, cabbage hand-torn into pieces.
3. Pat a little flour on the fish section, add vegetable oil to the pot to heat it, fry the fish on both sides, and shovel it out for later use.
4. Clean the wok, add vegetable oil to heat, put a lot of green onions, ginger and garlic and fry until fragrant, pour in the meat slices and stir-fry, fry until the meat slices are slightly yellow and spit out oil, add cooking wine and stir-fry to remove the fishy, add soy sauce and fry to add color.
5. Pour in water, add fish pieces, add salt, bring to a boil over high heat, turn to medium heat and simmer for 10 minutes, add cabbage, simmer for 8 minutes, turn off the heat and remove from the pot.
Course 4 Stewed potatoes with chicken thighs
Method: 1. Ingredients to be prepared: chicken thighs, potatoes.
2. Chop the chicken thighs into pieces to wash off the blood and water, and take them out to control the water. Cut the potatoes into large pieces.
3. Heat vegetable oil in a wok, add green onions, ginger and star anise and stir-fry until fragrant, pour in chicken pieces and stir-fry over high heat until the vegetable juice is clear, put cooking wine to remove the fishy, add soy sauce and fry to the color.
4. Pour in the water that has not covered the chicken, bring to a boil and simmer for 18 minutes, add salt to taste, pour in the potato pieces and simmer for another 12 minutes, sprinkle in the coriander segments, add some minced garlic and mix well, turn off the heat and remove from the pot.
Course 5 Stewed vermicelli with pork and kelp
Method: 1. Ingredients to be prepared: fat and lean pork with skin, soaked soft kelp, vermicelli, Chinese cabbage.
2. Cut the pork into small pieces, wash and slice the kelp, wash and cut the Chinese cabbage into thick strips.
3. Heat vegetable oil in a wok, pour in the meat, green onion and ginger and star anise, stir-fry over high heat until slightly yellow and spit oil, add thirteen spices and stir-fry a few times, add cooking wine to remove the fishy, and put soy sauce to enhance the color.
4. Pour in the water, bring to a boil over medium and low heat and simmer for 20 minutes until the soup is rich.
5. Add kelp, cabbage and vermicelli, add salt to taste, then simmer for 12 minutes, finally add minced garlic and mix well to enhance the flavor, turn off the heat and remove from the pot.
Course 6 Stewed beans with pork and bean skin
Method: 1. Ingredients to be prepared: fat and lean pork with skin, bean skin, beans.
2. Soak the bean skin until soft, wash it, and set aside. Slice the pork, wash the beans and cut them into sections.
3. Heat vegetable oil in a wok, pour in green onions, ginger and meat slices and stir-fry until the meat slices spit oil, add cooking wine to remove the smell, and fry with soy sauce to color.
4. Pour in the beans and stir-fry until they change color, pour in water, bring to a boil over high heat and simmer over medium-low heat for 10 minutes.
5. Add the bean skin, add salt to taste, simmer for another 10 minutes, add minced garlic to enhance the flavor, turn off the heat and remove from the pot.
Course 7 Pork ribs stewed with sauerkraut
Method: 1. Ingredients to be prepared: pork ribs, fat and lean pork with skin, sauerkraut
2. Wash the pork ribs and control the water, slice the pork, cut the sauerkraut into shreds, and wash it 3 times and then hold the water.
3. Heat vegetable oil in a wok, pour in the meat slices and green onion and ginger and stir-fry until the meat slices turn yellow and spit oil.
4. Pour in the pork ribs and stir-fry until they change color, add cooking wine to remove the smell, release the soy sauce to stir-fry the fragrance, pour in the water that has not passed the ingredients and bring to a boil.
5. Add shredded sauerkraut, add salt to taste, simmer for 35 minutes, add minced garlic to enhance the flavor, turn off the heat and remove from the pot.
Course 8 Eggplant stewed with haggis
Method: 1. Ingredients to be prepared: 1 large bowl of semi-finished haggis, 2 long eggplants, and coriander
2. Wash the haggis with hot water, control the water and set aside.
3. Heat vegetable oil in a wok, add ginger and stir-fry until fragrant.
4. Pour in water, add cumin, bring to a boil over high heat and simmer for 20 minutes until soft.
5. Cut the eggplant into pieces and put it in the pot, add salt to taste, simmer until the eggplant is soft and rotten, sprinkle in the coriander, turn off the heat and remove from the pot.
Course 9 Chicken and mushroom stewed vermicelli
Method: 1. Ingredients to be prepared: 1 three-yellow chicken, dried mushrooms, wide vermicelli.
2. Chop the chicken into pieces to wash off the blood and water, and take it out to control the water. Soak the dried mushrooms until soft and wash them well.
3. Heat vegetable oil in a wok, pour in the chicken pieces and fry until the vegetable juice is clear, add green onions, ginger and star anise and stir-fry until fragrant, put cooking wine to remove the fish, add soy sauce and fry to color.
4. Add the water that has not covered the ingredients, bring to a boil over high heat, add the mushrooms, and simmer for 18 minutes.
5. Add salt to taste, add wide vermicelli, simmer for about 12 minutes, until the heart is not hard and cooked, add minced garlic and coriander to enhance the flavor, turn off the heat and remove from the pot.
Thanks for reading!Food is the taste of home, and love can make it better. I am Bao Ma Xiao Chef, thank you for your support and attention, I have been working with pots and pans for 30 years, and I use the simplest ingredients to make the most beautiful taste!I like to get together with three or five friends, tinker with some good dishes, and also share three meals at home, including home-cooked dishes, banquet dishes, pastries, soups, and solar terms. If you like my food, you can use your little hands to share it, welcome to come often, I'm waiting for you here. Original article, infringement must be investigated!
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