1. Stir-fried beef with green onions:
Stir-fried beef with green onions is a classic dish that nourishes "yang energy" in autumn and winter. Green onions warm and replenish yang qi, which helps to raise body temperature and enhance the body's ability to resist cold. Beef is rich in high-quality protein and iron, which helps to boost immunity and increase physical strength. This dish is not only delicious, but also warms the stomach and replenishes weakness, making it suitable for consumption in the cold season.
Ingredients: Beef: to taste (choose tender beef and cut into thin slices);Green onions: appropriate amount (cut into sections);Ginger: appropriate amount (sliced);Garlic: to taste (minced);Light soy sauce: to taste;Cooking wine: to taste;Salt: to taste;Sugar: to taste;Cooking oil: to taste.
Steps:1Prepare the ingredients: Thinly slice the beef, chop the green onion into sections, slice the ginger, mince the garlic and set aside.
2.Corned beef: Put the beef in a bowl, add some light soy sauce and cooking wine, stir well, and marinate for a while.
3.Stir-fried beef: Heat the marinated beef in a pan with cold oil until it changes color, and add a small amount of cooking wine to enhance the flavor.
4.Add the green onions: Add the chopped green onions and continue to stir-fry evenly.
5.Add seasoning: Add salt and sugar to taste.
6.Add the ginger and garlic: When the shallots are soft, add the sliced ginger and minced garlic and continue to sauté until fragrant.
7.Remove from the pan: Stir-fry until the beef and green onions are cooked through and have a moderate taste.
8.Plating: Serve the stir-fried beef with green onions, sprinkle some chopped chives to garnish according to your personal taste.
Tips: 1) Marinating time: The marinating time of beef should not be too long, so as not to affect the taste.
2) Master the heat: Cut the beef into thin slices and stir-fry for too long to keep the meat tender.
3) Uniform seasoning: When seasoning, you can try it first, add salt and sugar according to your personal taste, and keep the seasoning even.
4) Use a small amount of oil many times: You can use high heat when stir-frying beef, and you can add oil in small amounts many times when stir-frying to avoid the beef being too greasy.
2. Stir-fried shredded pork with leeks:
Stir-fried shredded pork with leeks is a dish that has both delicious and health benefits. Leeks are rich in vitamin C and fiber, which help boost immune system function and prevent colds. At the same time, leeks have a warm and spicy taste, which has the effect of warming and replenishing yang qi, and is suitable for eating in the cold season. Paired with shredded lean pork, it is not only delicious, but also rich in protein, making it a nutritious dish.
Ingredients: Pork (lean meat): to taste (cut into thin strips);Leeks: appropriate amount (cut into sections);Ginger: Appropriate amount (minced);Garlic: to taste (minced);Light soy sauce: to taste;Cooking wine: to taste;Salt: to taste;Sugar: to taste;Cooking oil: to taste.
Steps:1Prepare the ingredients: Finely slice the pork, cut the leeks into sections, mince the ginger, mince the garlic and set aside.
2.Marinated shredded pork: Put the shredded pork in a bowl, add light soy sauce and cooking wine, stir well, and marinate for a while.
3.Cooking pork: Heat the pan with cold oil, stir-fry the marinated shredded pork until it changes color, and add a small amount of cooking wine to enhance the flavor.
4.Add seasoning: Add salt and sugar to taste, continue to stir-fry well, and adjust the taste.
5.Add the ginger and garlic: When the shredded pork is cooked, add the minced ginger and garlic and continue sautéing until fragrant.
6.Add the leeks: Add the chopped leeks and stir-fry quickly.
7.Adjust to taste: Add an appropriate amount of light soy sauce, continue to stir-fry well, and adjust the amount of salt and sugar again according to personal taste.
8.Remove from the pan: Stir-fry until the leeks are soft and the shredded pork is cooked through.
9.Plating: Stir-fry shredded pork with fried leeks on a plate, sprinkle some chopped chives to garnish according to personal taste.
Tips: 1) Master the heat: The shredded pork should not be stir-fried for too long to keep the meat tender.
2) Seasoning evenly: When seasoning, you can try it first, add salt and sugar according to your personal taste to keep the seasoning even.
3) Stir-fry leeks quickly: The leek should not be stir-fried for too long to maintain its crisp texture.
4) You can add peanuts: You can add some fried peanuts at the end of the stir-fry to increase the taste.
3. Stir-fried pork liver:
Stir-fried pork liver is a delicious dish that nourishes blood and beauty, especially in autumn and winter. Pork liver is rich in iron and vitamin A, which has a good effect on improving the symptoms of anemia and improving immunity. Pork liver is also rich in protein, which can nourish the body and enhance physical fitness. The cooking method of stir-fried pork liver retains the nutrients of the ingredients, and it is delicious and widely loved.
Ingredients: Pork liver: appropriate amount (sliced or diced);Ginger: appropriate amount (sliced);Garlic: to taste (minced);Green garlic: appropriate amount (cut into sections);Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;Sugar: to taste;Cooking oil: to taste.
Steps:1Prepare the pork liver: Wash the pork liver, cut it into thin slices or chunks, put it in a bowl, add some cooking wine and stir well, and marinate for a while.
2.Stir-fry ginger and garlic: Heat the pan with cold oil, add the sliced ginger, stir-fry until fragrant, add the minced garlic and continue to fry until fragrant.
3.Stir-fried pork liver: Add the marinated pork liver and fry over medium heat until the pork liver changes color.
4.Seasoning: Add an appropriate amount of light soy sauce and continue to fry evenly to adjust the taste.
5.Add salt and sugar: Add salt and sugar, continue to fry evenly, and adjust again according to personal taste.
6.Add green garlic: When the pork liver is medium-rare, add the chopped green garlic and fry quickly.
7.Remove from the pan: Once the green garlic is slightly soft, it is ready to remove.
8.Plating: Plate the fried stir-fried pork liver and garnish with some chopped chives according to your taste.
Tips: 1) Marinating of pork liver: The marinating time of pork liver should not be too long, so as not to affect the taste.
2) Master the heat: The pork liver slice is thin, and the stir-fry time should not be too long to keep the meat tender.
3) Seasoning evenly: When seasoning, you can try it first, add light soy sauce, salt and sugar according to your personal taste to keep the seasoning even.
4) Add cooking wine: The addition of cooking wine helps to remove the fishy smell of pork liver and makes it more tender after stir-frying.
4. Pigeon soup:
Pigeon soup is a typical nourishing and healthy food, suitable for autumn and winter. The pigeon meat is sweet and warm, and has the effect of warming and replenishing the spleen and stomach, and tonifying the kidney and strengthening the essence. Some Chinese herbs such as wolfberry and angelica can be added to the soup to enhance the nourishing effect. Pigeon soup can not only nourish the body, but also help to regulate the balance of yin and yang in the body, improve immunity, and have significant benefits for adjusting physical fitness and resisting cold.
Ingredients: Pigeon: 1 (dehaired, slaughtered, washed);Ginger: Appropriate amount (sliced);Goji berries: to taste;Angelica: to taste;Salt: to taste;
Steps:1Prepare the pigeons: The pigeons are dehaired, slaughtered, washed and cut into the right amount of pieces.
2.Blanching the pigeon pieces in boiling water, skim off the foam after boiling, remove and wash.
3.Prepare the ingredients: Ginger slices, goji berries and angelica washed and set aside.
4.Stew: Add an appropriate amount of water to the pot and add the blanched pigeon pieces, ginger slices, goji berries and angelica.
5.Bring to a boil: Bring the soup to a boil over high heat, then skim off the foam.
6.Slow to low heat: Turn to low heat and simmer for 1-2 hours until the pigeon meat is cooked and flavorful.
7.Seasoning: Add salt to taste and season until the soup is delicious.
8.Out of the pot: The soup is mellow, and the pigeon meat is flavored, and it can be removed from the pot.
9.Serving: Place the pigeon soup in a bowl and garnish with some coriander or chopped green onions depending on personal taste.
Tips: 1) Water quality selection: It is best to choose water when simmering the soup to keep the soup clear and original.
2) Blanching to remove the fishiness: Blanching the pigeon pieces helps to remove the fishy smell and make the soup more delicious.
3) Slow Cooking Time: The longer the slow cooking time, the more mellow the soup will be, and the more flavorful the pigeon meat will be.
4) Seasoning Tips: Add salt at the final stage to keep the soup delicious, and adjust the amount of salt according to personal taste.
In this cold season, by eating these four "yang" vegetables, we can not only enjoy the deliciousness, but also get the various nutrients that the body needs, providing strong support to resist the cold. Stir-fried beef with green onions, stir-fried shredded pork with leeks, stir-fried pork liver and pigeon soup are not only delicacies on the table, but also the embodiment of health. In the cold winter, let these foods full of sunshine and taste accompany our lives, not only enriching the table, but also nourishing the body. By regulating our body and strengthening our immunity, we will be able to cope with the challenges of winter more calmly and maintain a healthy and happy life. Let delicious and healthy go hand in hand, and become the best companion in this season. Autumn and Winter Check-in Challenge