Autumn and Winter Check-in Challenge "Suddenly like a night of spring breeze, thousands of trees and pear blossoms", in recent days, the north has ushered in a heavy snow cooling day, fluttering snowflakes accompanied by strong winds, if you don't wrap yourself tightly in such weather, you really can't stand it.
It's not yet the coldest of the year".Count nine cold daysIt is estimated that when next Friday enters the winter solstice number nine, the weather will be even colderWarm upIt is also very necessary, especially these 3 kinds of dishes, insist on eating in cold weather, and warm through the cold winter.
Green onions are winter in every household to reserve some of the wintering autumn vegetables, not only can be used to burst the pot to increase the fragrance, green onions also have a good effect of warming the body, heavy snow cooling days, often eat some green onions, can ventilate the cold and warm up.
Recommended recipe: Stir-fried lamb with green onions
1.The lamb slices are naturally thawed and set aside, the green onions are peeled off the outer skin, the green onion white and the green onion heart are separated, and the separated green onion white and green onion heart are cut into eyebrows with an oblique knife**.
2.Boil water in a pot, add a few drops of cooking wine to the water, put the mutton slices into the pot after the water boils, blanch until the mutton slices change color, skim off the foam, take out the mutton slices and rinse them with water.
3.Put oil in the pot, and after the oil is hot, add the white part of the green onion and stir-fry it to make it fragrant, and then stir-fry the green onion heart evenly.
4.Put the blanched lamb slices into the pot, cook in cooking wine, fresh soy sauce, balsamic vinegar and add a little sugar and stir well.
5.Add a little salt and pepper to the pot, pour in the water starch to hook a thin thicken, drop a few drops of sesame oil, then sprinkle in a handful of green onion slices, stir-fry evenly, and cook some balsamic vinegar along the edge of the pot to enjoy.
Radish is rich in vitamin C and a variety of trace elements,".Eat radish in winter and ginger in summer, and don't work for doctors to prescribe medicineIn winter, radish is a very good ingredient, often eat something to help the body ventilation and cold, and the ** of radish is also very cheap, and it is also a good time to eat radish in heavy snow and cooling days.
Recommended recipe: Beef brisket stewed with radish
1.Wash the green radish and scrape off the old skin, cut off the roots and cut into hob pieces.
2.Put the beef breast meat into the pot with cold water, drop a few drops of cooking wine into the water, skim off the foam after the water boils, take out the beef breast meat and wash it, and cut the washed beef breast meat into pieces of uniform size.
3.Add oil to the pot and fry chives, ginger and garlic, add a little tomato sauce to fry the red oil, put the cut beef breast meat into the pot, stir-fry the fat and cook in cooking wine and a fresh soy sauce, add boiling water after stir-frying, add a clove of star anise and a few bay leaves.
4.After the soup in the pot boils on high heat, turn to low heat, simmer until the beef breast meat can be inserted through with chopsticks, add the cut radish pieces, continue to simmer until the radish is soft and rotten, add salt and pepper to taste, turn on the high heat to collect the thick soup and then you can enjoy it out of the pot.
Fennel has a natural fragrance smell, has always been a good ingredient for medicine and food, fennel is not only rich in vitamin C and chlorophyll, its unique volatile sesame oil can also help to drive away cold and dehumidification, in the cold winter season when the snow cools down, you can often eat some fennel to clear your mouth and warm up.
Recommended recipe: Dumplings stuffed with fennel pork
1.After the pork is cleaned, chop it into a filling, add minced green onion and ginger, salt, pepper, Yipin fresh soy sauce and oyster sauce to the minced meat, stir well, and then beat in water in batches until the meat filling swells and strengthens.
2.After the fennel is removed from the root, pick and wash it, drain the washed fennel and cut it into fine pieces with a knife, add salt and mix well to kill the water, and dry the fennel that kills the water.
3.Mix the dried fennel into the meat filling, drizzle with oil fried with peppercorns, and stir the fennel and the seasoned meat filling.
4.Wrap the rolled dumpling skin with the adjusted fennel meat filling, pinch it tightly in a pot of boiling water, boil three boiling points of cold water three times, and cook until the dumplings float up and then you can enjoy it out of the pot.
Although it has not yet entered the number nine cold days, this year's winter looks colder than in previous years, especially the recent heavy snow cooling weather, which makes people really feel the cold winter.