After heavy snowfall, you can eat more of these six foods to provide nutrients, maintain body temperature, and make your body healthier
1. Chinese cabbage:Chinese cabbage is a vegetable rich in vitamin C, vitamin K, dietary fiber, and antioxidants. During the cold winter months, bok choy is an affordable and nutritious ingredient. Its low calorie and high fiber properties make it ideal for keeping your body feeling full and boosting digestion.
Recommended method: Chinese cabbage stew
Ingredients: Chinese cabbage: 1 piece;Fans: Moderation;Onions, ginger and garlic: appropriate amount;Edible oil: appropriate amount;Salt: to taste;Soy sauce: to taste;Cooking wine: to taste;Essence of chicken: to taste;Clear or chicken broth: to taste.
Steps:1Preparation: Wash and cut the Chinese cabbage into cubes, soak the vermicelli in advance, and mince the green onions, ginger and garlic for later use.
2.Stir-fry seasoning: Heat the pan with cold oil, add green onions, ginger and garlic to stir-fry until fragrant, add an appropriate amount of soy sauce and cooking wine and stir-fry well.
3.Stew Chinese cabbage: Put the chopped Chinese cabbage pieces into the stir-fried seasoning and stir-fry evenly so that the seasoning adheres evenly to the Chinese cabbage.
4.Add the consommé: Pour in enough broth or chicken broth, with a little more water, to cover the bok choy.
5.Stew: After bringing to a boil over high heat, reduce the heat to a low heat and simmer, adding the soaked vermicelli when the cabbage is soft.
6.Seasoning: Continue to simmer over low heat, add salt and chicken essence to taste, and add some soy sauce according to personal taste.
7.Finish: When the vermicelli is cooked, the Chinese cabbage is stewed to taste.
8.Serving: Place the stewed Chinese cabbage and vermicelli on a plate and sprinkle with some chopped chives for garnish.
Tips: 1) The simmering time of Chinese cabbage and vermicelli should be adjusted according to the personal taste to ensure that the flavor is delicious and not too tender.
2) The choice of clear soup or chicken soup can be based on personal taste, or you can choose the appropriate stew according to the actual situation at home.
3) Some other vegetables or meats can be added according to personal preference to increase taste and nutrition.
2. Lotus root:Lotus root is rich in starch, protein, dietary fiber, and a variety of minerals and vitamins. Not only does it help to improve the body's ability to resist cold, but it is also good for the stomach and intestines, helping to maintain intestinal health. The unique taste and rich nutrients make lotus root a delicious choice in winter recipes.
Recommended method: lotus root patty
Ingredients: Lotus root: 1 root;Minced pork: 200 grams;Shallots: to taste;Jiang Rong: Appropriate amount;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;White pepper: to taste;Eggs: 1 pc;Flour: to taste;Edible oil: appropriate amount;
Steps:1Preparation: Peel the lotus root, cut it into small pieces, put it in a blender and mix it into a lotus root puree, squeeze out the excess water and set aside. Finely chop the shallots.
2.Stir-fry the filling: Heat the pan with cold oil, add the ginger paste and stir-fry, add the minced pork and stir-fry until it changes color, and add cooking wine to enhance the fragrance.
3.Seasoning: Add light soy sauce, salt, white pepper to taste, then add lotus root puree, stir-fry evenly, so that the meat filling and lotus root are fully integrated.
4.Add minced green onions: Add minced green onions to the stir-fried meat filling and continue to stir-fry evenly to make the filling more delicious.
5.Stir well: After turning off the heat, take out the fried filling, let it cool, add an egg and an appropriate amount of flour, stir well, and make the filling more sticky.
6.To make the crust: Take an appropriate amount of filling and knead it into a flat shape with your hands.
7.Frying: Heat the pan with cold oil, put the kneaded lotus root patties into the pan and fry on both sides until golden brown and crispy.
8.Finish: Fry until golden brown on both sides, drain excess oil and serve.
9.Plating: Serve the lotus root patties, sprinkle with chopped green onions for garnish and serve.
Tips: 1) Other seasonings can be added in moderation according to personal taste, such as pepper, five-spice powder, etc.
2) When making the crust, you can add the appropriate amount of flour as needed to maintain the shape of the crust.
3) When frying, the heat should be mastered to keep the crust crispy and the filling cooked thoroughly.
3. Spinach:Spinach is rich in nutrients such as iron, vitamin C, vitamin K, and folate. These elements are essential for boosting immunity, promoting blood circulation, and maintaining bone health. During the cold season, spinach can provide the body with essential nutrients and boost physical strength and resistance.
Recommended method: Spinach and tofu soup
Ingredients: Fresh spinach: to taste;Tender tofu: 200 grams;Shallots: to taste;Ginger: to taste;Chicken broth or clear broth: to taste;Edible oil: appropriate amount;Salt: to taste;White pepper: to taste;
Steps:1Preparation: Wash the spinach and cut it into pieces;Tofu cut into cubes;Finely chop the shallots. Slice the ginger and set aside.
2.Soup: Add an appropriate amount of cooking oil to the pot, add ginger slices to fry until fragrant, pour in chicken broth or clear broth, bring to a boil and turn to low heat.
3.Add the tofu: Put the cut tofu cubes into the boiling soup and simmer slowly so that the tofu can absorb the flavor of the soup.
4.Add the spinach: When the tofu is cooked through, add the chopped spinach and stir gently with a spatula so that the spinach is evenly distributed in the soup.
5.Seasoning: Add an appropriate amount of salt and white pepper, adjust the appropriate amount according to personal taste, and continue to simmer over low heat to make the taste more flavorful.
6.Sprinkle chopped shallots: When the soup is almost cooked, sprinkle with chopped shallots to enhance the aroma.
7.Finish: When the spinach is soft and the soup is cooked, turn off the heat and serve.
Tips: 1) Spinach should not be cooked for too long to maintain its tender green color and crisp texture.
2) The consistency of the soup can be adjusted according to personal taste, and the appropriate amount of starch water can be added and stirred well.
3) Other seasonings can be added according to personal taste, such as chicken essence, light soy sauce, etc.
4. Sweet potato:Sweet potatoes are a nut rich in dietary fiber, vitamin A, vitamin C, and potassium. This orange root vegetable has a warming property that helps to raise body temperature. At the same time, the unique sweetness of sweet potatoes also makes them a popular winter ingredient.
Recommended method: Sweet potato balls
Ingredients: Sweet potato: 2 (medium size);Glutinous rice flour: to taste;Sugar: to taste;Edible oil: appropriate amount;
Steps:1Preparation: Wash the sweet potatoes and cut them into cubes and steam them in a steamer. You can also choose to heat it in the microwave until soft and glutinous.
2.Mash: Mash steamed sweet potatoes into a puree. You can roll it out into thin sweet potato chips with a rolling pin, or you can pound it directly into a paste.
3.To make the dough: Add an appropriate amount of glutinous rice flour to the sweet potato puree and start kneading it into a dough that is moderately soft and firm. The dough should not be too wet, you can add glutinous rice flour to adjust.
4.Divide the dough: Divide the kneaded sweet potato dough into small doughs, and roll each dough into a circle.
5.Wrapping: Add an appropriate amount of sugar to each round ball, seal and roll into a round to make sure the sugar is completely wrapped in the sweet potato dough.
6.Deep frying: Pour an appropriate amount of cooking oil into the pan and fry the sweet potato dough in the hot oil until golden brown.
7.Drain the oil: Remove the fried sweet potato balls and place them on blotting paper to drain the excess oil.
8.Finish: Sweet potato balls are ready to eat, crispy on the outside and soft on the inside, sweet and delicious.
Tips: 1) The moisture control of sweet potato puree is the key, if it is too wet, you can add an appropriate amount of glutinous rice flour, and if it is too dry, you can add a small amount of water.
2) Adding sugar to the meatballs can enhance the sweetness, and the amount of sugar can also be adjusted according to personal taste.
3) The oil temperature should be moderate when frying, too high will easily make the skin brown and the inside unripe.
5. Mutton:Lamb is a warm food that is rich in high-quality protein, iron, zinc and other nutrients. Consuming lamb can provide the calories and energy that the body needs, helping to ward off the effects of cold weather on the body. In addition, mutton is also believed to have the effect of tonifying the kidneys and strengthening the yang.
Recommended method: Lamb stewed with radish
Ingredients: Lamb: 500 grams (it is best to choose lamb shank, tender and delicious);Radish: 2 sprigs;Ginger: to taste;Green onions: to taste;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;Pepper: to taste;Star anise: 2-3 pcs;Edible oil: appropriate amount;Water: To taste.
Steps:1Preparation: Cut the lamb into cubes, peel and cut the radish into cubes, slice the ginger, and cut the green onion into pieces.
2.Blanching: Blanch the lamb pieces in boiling water, rinse them off and remove the blood.
3.Stir-fry spices: Put an appropriate amount of cooking oil in the pan, add ginger slices, green onions, and star anise and fry until fragrant.
4.Add the lamb: Put the blanched pieces of lamb in a pan and sauté until the surface is slightly browned.
5.Add cooking wine and light soy sauce: Add an appropriate amount of cooking wine and light soy sauce and stir-fry evenly to make the mutton evenly flavored.
6.Add water: Add enough water to cover the lamb at the water level.
7.Simmer: When the water is boiling, skim off the foam, add salt and pepper, season to taste, reduce heat and simmer.
8.Add the radish: When the lamb is simmered until eight ripe, add the chopped radish cubes and continue to simmer.
9.Simmer until flavorful: Slow simmer the lamb and radish until they are fully cooked and turn off the heat.
10.Serving: Remove the stewed lamb and radish, serve on a plate and sprinkle with chopped green onions for garnish.
Tips: 1) The longer the lamb is stewed, the more tender the taste will be, and it is recommended to slow cook for a longer time to ensure that the lamb is flavorful.
2) You can add some seasonings according to your personal taste, such as ginger slices, cinnamon, etc., to add flavor.
3) The size of the radish can be adjusted according to the personal taste, and the larger pieces are more flavorful.
6. Kelp:Kelp is a seafood rich in iodine, calcium, iron, dietary fiber, and vitamins. The iodine element in it is essential for maintaining thyroid function and metabolism. During the cold season, moderate intake of kelp can help keep the body warm and energized.
Recommended method: cold salad with kelp shreds
Material: Kelp silk: appropriate amount;Green garlic: to taste;Red pepper: to taste;Ginger: to taste;Garlic: to taste;Balsamic vinegar: to taste;Soy sauce: to taste;Edible oil: appropriate amount;Salt: to taste;Sugar: to taste;
Steps:1Preparation: Soak the shredded kelp in advance to soften, mince the ginger, mince the garlic, finely chop the green garlic and red pepper and set aside.
2.Cooking kelp: Blanch the soaked kelp shreds in boiling water, the blanching time should not be too long, slightly soften, remove and soak in cold water for a while.
3.To make the sauce: Add an appropriate amount of balsamic vinegar, soy sauce, salt, and sugar to a bowl and stir well to make a sauce.
4.Mix well: Drain the blanched kelp shreds, put them in a large bowl, add the chopped green garlic, red pepper, minced ginger and minced garlic, then pour in the seasoning and stir well.
5.Add cooking oil: Add an appropriate amount of cooking oil to the mixed kelp shreds and stir well.
6.Flavor: Put the mixed shredded kelp in the refrigerator for a while to let it taste better.
7.Plating: After the cold salad is refrigerated, take it out and serve on a plate, you can sprinkle some sesame seeds or chopped coriander to add to the deliciousness.
Tips: 1) The blanching time of the kelp shreds should be mastered well, and it should not be too long, otherwise it will affect the taste.
2) The amount of balsamic vinegar and sugar can be adjusted appropriately according to personal taste, increasing or decreasing.
3) You can add some other seasonings such as crushed peanuts, coriander, etc. according to your taste preferences.
After a heavy snowfall, choosing the right food is the key to maintaining good health. Chinese cabbage, lotus root, spinach, sweet potato, lamb and kelp, each of which carries a wealth of nutrients and energizes our body. Whether it's vitamin-rich vegetables or nut meats that provide calories, they provide our body with the necessary energy and protection. On the winter table, making these foods our choice is not only delicious, but also keeps us warm, healthy and energetic during the cold season. Let the taste and nutrition work together to build our cold barrier and welcome a healthier and happier winter. Autumn and Winter Check-in Challenge