Reading guide: After entering the winter, the temperature gradually drops, and for people like me who are afraid of cold and live in the north, they have already taken out warm autumn clothes and pants to put on. Cold weather can increase people's food cravings. Some people think that you should eat more mutton in winter to keep out the cold, and some people think that "you should eat radish in winter and ginger in summer", and think that you should eat more radish.
However, mutton is hot in nature, and excessive consumption can easily cause internal fire, so it is best to reduce consumption for people with a hot and dry physique. The nature of radish is cold, and eating too much can easily lead to bloating. Therefore, for those who think that they should eat more mutton and radish in winter, it is still necessary to control the amount of food and moderate amount.
After entering the winter, the cold will worsen, so it is recommended to reduce the intake of mutton and radish, eat more 4 steamed vegetables to supplement, and make a reasonable supplement. Next, I would like to recommend 4 steamed dishes that are suitable for eating in the cold winter, which can ward off the cold and are not easy to catch fire.
Steamed chicken with shiitake mushrooms is a simple and healthy dish, and here are the steps to make steamed chicken with shiitake mushrooms:
Ingredients: Chicken breast (300g).
Dried shiitake mushrooms (4 pieces).
Ginger (to taste).
Shallots (to taste).
Cooking wine (to taste).
Table salt (to taste).
Light soy sauce (to taste).
Sugar (to taste) White pepper (to taste).
Cooking oil (in moderation).
Steps:1Prepare the ingredients, soak the shiitake mushrooms until softened and slice, wash the chicken breasts and cut them into thin slices, mince the ginger, and cut the green onions into pieces for later use.
2.Put the chicken slices in a bowl, add cooking wine, light soy sauce, sugar, white pepper and a pinch of salt, stir well and marinate for 5-10 minutes to let it absorb the flavor.
3.Take out a steamer, add the green onion and minced ginger to lay the base, then place the marinated chicken slices on top of the green onion and ginger, and finally sprinkle the sliced shiitake mushrooms.
4.Place the steamer in the steamer and steam over high heat for about 10-15 minutes, or until the chicken is cooked through.
5.Take out the steamed mushrooms and steamed chicken, and decant to remove any excess water.
6.Add a little cooking oil to a wok and heat it, pour in the steamed mushrooms and steamed chicken, and stir-fry over medium-low heat for a few minutes to add more flavor.
7.Finally, add an appropriate amount of salt to taste according to personal taste.
The steamed chicken with shiitake mushrooms is completed, crispy on the outside and tender on the inside, and delicious. You can enjoy it with rice or noodles. Have a nice meal!
Double pepper fish head is a delicious Sichuan dish, and here's how to make it:
Ingredients: 1 live fish head.
Salt to taste and chicken essence (for seasoning).
Starch in moderation.
Cooking oil in moderation.
Ginger, shallots and minced garlic to taste.
Appropriate amount of green and red peppers (seeded and diced).
Appropriate amount of dried chili peppers and peppercorns.
Steps:1Clean the fish head, make a few knives on both sides of the fish head, sprinkle with salt and chicken essence and stir well, and marinate for 15 minutes.
2.During the marinating process, cut the green and red peppers into cubes for later use.
3.Coat the fish head evenly with a layer of starch.
4.Add an appropriate amount of cooking oil to the hot pan, put the fish head into the pan when the oil is hot, fry until golden brown on both sides, and take it out for later use.
5.Remove the oil from the pan and reheat it, add the ginger, green onion and minced garlic and stir-fry until fragrant.
6.Add green peppers, red peppers, dried peppers and Sichuan peppercorns and stir-fry to bring out the flavor.
7.Put the fried fish head into the pan, add an appropriate amount of salt and chicken essence to taste, and continue to stir-fry evenly.
8.Stir-fry until the fish head is cooked through, and then serve on a plate.
The unique spicy flavor of the double pepper fish head is very appetizing and can be eaten with rice.
Steamed eggs with shrimp are a simple and delicious dish, and here's how to make steamed eggs with shrimp:
Ingredients: 3 eggs.
100g shrimp (peel and remove black lines).
Salt to taste. Light soy sauce in moderation.
Cooking wine to taste.
Chopped green onions to taste.
Shredded ginger to taste.
Coriander to taste (chopped, optional).
Steps:1Crack the eggs into a bowl, add half a teaspoon of salt, light soy sauce and cooking wine, and stir to combine.
2.In a separate bowl, add the shrimp to a pinch of salt and cooking wine and marinate for a while.
3.Place the shrimp in the egg mixture and stir well with the eggs.
4.Bring water to a boil in a steamer.
5.Brush the steaming bowl with a layer of cooking oil to prevent sticking after steaming.
6.Pour the egg mixture into a steaming bowl and sprinkle with chopped green onion and ginger.
7.Place the steaming bowl in the steamer and steam over medium-low heat for about 8-10 minutes, or until the egg wash sets.
8.Remove the steaming bowl and sprinkle with coriander.
9.You can add light soy sauce and sesame oil to taste as a flavor.
The steamed eggs with shrimp are refreshing and tender, and the shrimp are fragrant. A nutritious dish that can be eaten for breakfast, lunch or dinner, and is delicious with rice or noodles.
Steamed pork is a classic traditional Chinese dish, and here's how to make it:
Ingredients: 500 grams of pork belly.
50 grams of vermicelli (also known as vermicelli).
Appropriate amount of green onions, ginger and garlic.
Salt to taste. Soy sauce to taste.
Cooking wine to taste.
Ground white pepper to taste.
Cooking oil in moderation.
Steps:1Cut the pork belly into cubes about 2 cm square.
2.Put the pork belly in a pot, add enough water, add green onions, ginger, garlic, salt, cooking wine and bring to a boil to remove the blood.
3.Scoop up the pork belly, rinse it with water, and control the water for later use.
4.Soak the vermicelli in warm water until soft, cut into lengths and set aside.
5.Make a few cuts on the surface of the pork belly so that it can better absorb the flavor.
6.Spread the appropriate amount of salt, soy sauce, white pepper and cooking wine evenly on the surface of the pork belly and marinate for a while.
7.Take a bowl or steaming tray, coat the bottom with an appropriate amount of cooking oil, and place the marinated pork belly in the bowl.
8.Spread the soaked vermicelli evenly over the pork belly.
9.Pour in enough of the soup when the meat is boiled so that the vermicelli can be fully absorbed.
10.After boiling the water in the steamer, place the bowl with the pork belly and vermicelli in the steamer.
11.Steam over high heat for about 30-40 minutes, or until the meat is tender.
12.Turn on the steamer and sprinkle with chopped green onions for garnish.
13.Take out the steamed tamales, cut them into cubes and serve.
The tamales are full of aroma, the meat is tender and juicy, and the taste is soft and glutinous. It can be eaten as a main dish or with rice or noodles.