1. Fungus:
Fungus is rich in plant-based protein, vitamins and minerals. Its temperament is flat and sweet, which helps to supplement nutrition, enhance immunity, and also has the effect of nourishing yin and moisturizing the lungs, nourishing blood and calming the nerves.
Recommended method: Stir-fried shredded pork with fungus
Ingredients: Lean meat: appropriate amount (shredded);Fungus: appropriate amount (shredded after soaking);Green onion, ginger and garlic: appropriate amount (minced);Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;Sugar: to taste;Edible oil: appropriate amount;Starch: to taste.
Steps:1Shred the lean meat, put it in a bowl, add a little cooking wine, light soy sauce, salt and starch, mix well and marinate for 10-15 minutes for later use.
2.After soaking, wash the fungus and cut it into shreds for later use.
3.Heat oil in a pan, add chopped green onion, ginger and garlic and stir-fry until fragrant.
4.Add the marinated shredded meat and stir-fry quickly until browned.
5.Add the sliced soaked fungus and continue to stir-fry evenly.
6.To taste, add a pinch of salt, sugar and light soy sauce to taste.
7.Stir-fry until the meat is cooked and the fungus becomes soft, then it can be removed from the pot and put on a plate.
Tips: 1) The heat should not be too high when stir-frying, so as not to scorch.
2) After the fungus is pre-soaked, it has a better taste and is easier to absorb when stir-fried.
3) Stir-fry shredded meat for too long to keep the meat tender.
Second, radish:
Radish is rich in vitamin C, fiber and a variety of minerals, which is good for strengthening the body's immunity and promoting digestion. Its taste is sweet and cool, and it has the functions of clearing heat and detoxifying, dissolving phlegm and relieving cough, strengthening stomach and water.
Recommended method: Beef stew with turnips
Ingredients: Beef: Appropriate amount (cut into cubes);Radish: appropriate amount (peeled and diced);Ginger slices: to taste;Green onion segments: appropriate amount;Cooking wine: to taste;Salt: to taste;Sugar: to taste;Light soy sauce: to taste;Edible oil: appropriate amount;Water: To taste.
Steps:1Cut the beef into cubes, blanch it in boiling water, remove the blood and remove it for later use.
2.Heat oil in a pan and stir-fry sliced ginger and green onions until fragrant.
3.Add the blanched beef cubes and stir-fry until browned.
4.Add an appropriate amount of cooking wine, stir-fry until the wine flavor evaporates, add water to drown the beef, and then add an appropriate amount of light soy sauce, salt and sugar to taste.
5.Peel and cut the radish into cubes and place in a saucepan or stockpot.
6.Pour the fried beef into a saucepan along with the soup, bring to a boil over high heat, then reduce the heat to low and simmer for 15 to 2 hours.
7.When the beef is simmered until soft, add an appropriate amount of salt to taste.
8.Stew until the beef and radish are fully cooked, then serve in the pan.
Tips: 1) The time of beef stew can be adjusted according to the size of the meat and the individual taste.
2) A little spice such as star anise and cinnamon can be added according to personal taste.
3. Mutton:
Lamb is a warm tonic, rich in high-quality protein and a variety of vitamins and minerals. Eating mutton in winter can keep warm from the cold, enhance physical strength, and help improve immunity.
Recommended method: Braised lamb
Ingredients: Lamb: appropriate amount (preferably with tendon leg of lamb, cut into pieces);Green onion: appropriate amount (cut into sections);Ginger: Appropriate amount (sliced);Star anise: 2-3 pcs;Cinnamon bark: 1 piece;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;Sugar: to taste;Edible oil: appropriate amount;Water: To taste.
Steps:1Cut the mutton into pieces, blanch it in boiling water, remove the washed blood water and set aside.
2.Heat oil in a pan and stir-fry the green onion, ginger slices, star anise and cinnamon until fragrant.
3.Add the blanched lamb pieces and stir-fry until the surface changes color.
4.Add an appropriate amount of cooking wine and stir-fry to remove the fishy smell, then add an appropriate amount of light soy sauce, salt and sugar to taste.
5.Add water to drown the mutton, bring to a boil over high heat, then turn to low heat and simmer for about 15 to 2 hours until the lamb is tender.
6.After the flavor is absorbed, it can be served out of the pot.
Tips: 1) The cooking time of the lamb should be adjusted according to the size and toughness of the mutton pieces to ensure that the meat is simmered until soft.
2) You can add some seasonings such as green onions and ginger slices according to your personal taste to make the soup more delicious.
Fourth, ginger:
Ginger has the properties of pungent and warm, rich in volatile oil and ginger ketone, which has the effect of dissipating cold in warmth, warming the stomach and enhancing immunity. Consumed in moderation can help protect against cold weather.
Recommended method: Ginger and scallion chicken
Ingredients: Chicken nuggets: to taste;Ginger: to taste (sliced or shredded);Green onion: appropriate amount (cut into sections);Cooking wine: to taste;Salt: to taste;Sugar: to taste;Light soy sauce: to taste;Edible oil: appropriate amount;Water: To taste.
Steps:1Cut the chicken into cubes, put it in a bowl, add a little cooking wine, salt, sugar and light soy sauce and marinate for a while.
2.Heat oil in a pan and stir-fry sliced ginger and green onions until fragrant.
3.Add the marinated chicken pieces and sauté until browned.
4.Add an appropriate amount of water, and the amount of water should not be over the chicken.
5.Once boiling, reduce the heat to low and simmer for 10-15 minutes until the chicken is soft and flavourful.
6.Season with salt to taste and garnish with chopped green onions.
Tips: 1) The longer the chicken is marinated, the better the flavor and taste.
2) Add a small amount of ginger and garlic to enhance the flavor.
5. Taro:
Taro is warm and sweet, rich in starch and dietary fiber, which helps to enhance digestion, replenish energy, and also warm the body, strengthen the spleen and appetize.
Recommended method: Steamed pork ribs with taro
Ingredients: Pork ribs: appropriate amount;Taro: appropriate amount (cut into cubes);Ginger: Appropriate amount (sliced);Garlic: to taste (sliced);Green onion: appropriate amount (cut into sections);Cooking wine: to taste;Salt: to taste;Light soy sauce: to taste;Edible oil: appropriate amount;
Steps:1Wash the ribs and cut them into pieces for later use.
2.Peel the taro and cut it into evenly sized pieces.
3.Spread a layer of taro chunks on the steaming tray of the steamer, and then spread the ribs evenly on the taro.
4.Sprinkle ginger, garlic and green onion evenly over the ribs.
5.Drizzle with some cooking wine and light soy sauce, sprinkle with salt and finally drizzle with a little cooking oil.
6.After the steamer boils water, put the steaming tray in and steam on high heat for about 30-40 minutes until the ribs are cooked through.
Tips: 1) When steaming pork ribs, you can add some other seasonings such as pepper or five-spice powder according to your personal taste to increase the flavor.
2) Before steaming, marinate the pork ribs with a little cooking wine and light soy sauce for a while to enhance the flavor.
6. Cabbage:
Cabbage is rich in nutrients, rich in vitamin C and fiber, which helps to improve immunity, enhance resistance, and has the effect of moistening the lungs, clearing heat and detoxifying.
Recommended method: Stewed chicken with cabbage and shiitake mushrooms
Ingredients: Chicken nuggets: to taste;Cabbage: appropriate amount (cut into cubes);Shiitake mushrooms: appropriate amount (cut into cubes after soaking);Ginger: Appropriate amount (sliced);Green onion: appropriate amount (cut into sections);Cooking wine: to taste;Salt: to taste;Sugar: to taste;Light soy sauce: to taste;Edible oil: appropriate amount;Water: To taste.
Steps:1Wash the chicken pieces and set aside, cut the cabbage into cubes, soak the mushrooms and cut them into pieces for later use.
2.Heat oil in a pan and stir-fry sliced ginger and green onions until fragrant.
3.Add the chicken pieces and sauté until browned.
4.Add an appropriate amount of cooking wine, salt, sugar, and light soy sauce to taste, and stir-fry until fragrant.
5.Add water to drown the chicken, bring to a boil over high heat, then reduce the heat to low and simmer for about 10 minutes.
6.Add the cabbage and shiitake mushrooms and bring to a boil again.
7.Once seasoned, cover the pot and simmer over low heat for about 20-25 minutes until the chicken is cooked through.
Tips: 1) Cabbage and shiitake mushrooms should not be stewed for too long to avoid rotting.
2) The chicken can be marinated in cooking wine for a while in advance to increase the flavor.
On snowy days, try to incorporate six ingredients: fungus, radish, mutton, ginger, taro, and cabbage to inject warmth and energy into the body. The rich plant protein and vitamins rich in fungus, the refreshing sweetness brought by radish, the warm and nourishing breath of mutton, the warming and repelling cold of ginger, the nourishing nutrients of taro, and the refreshing moisturizing of cabbage are the best nutrients in the cold winter season. Nourished by these delicacies, may we usher in a warm, comfortable, healthy and abundant winter time. Let food be the armor against the cold and inject inexhaustible vitality into our body. Autumn and Winter Check-in Challenge