Health for All says
1. Pork belly stewed vermicelli:This stew uses pork belly as the main ingredient and is stewed with vermicelli for a tender texture and rich soup. The rich fat of the pork belly makes the dish more flavorful, and the Q-elastic texture of the vermicelli adds to the appetite. This dish is simple to cook and inexpensive, making it a delicious choice for heating up in winter.
Ingredients: Pork belly: 250g; Vermicelli: 200 grams; Ginger: to taste, sliced; Green onion: 1 stalk, cut into sections; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Essence of chicken: to taste; Water: to taste; Greens: Appropriate amount, you can choose according to personal taste.
Steps:1Cut the pork belly into chunks and soak the vermicelli in warm water in advance to soften and set aside.
2.Heat the pan with cold oil, fry the pork belly pieces until lightly yellow on both sides, add the chopped ginger slices and green onions and stir-fry until fragrant.
3.Add an appropriate amount of cooking wine, stir-fry evenly, then add light soy sauce, sugar, salt, chicken essence, and stir-fry again.
4.Pour in enough water, a little more, and add the fried pork belly pieces.
5.When the water is boiling, add the soaked vermicelli, stir well, and simmer over low heat for 30 minutes until the pork belly is crispy and the soup is rich.
6.Finally, add the greens and continue to simmer for 5 minutes until the greens are cooked through.
Tips: 1) You can choose more lean pork belly, which is healthier.
2) Soak the vermicelli in warm water in advance to soften, and the time should not be too long, otherwise the taste will be affected.
3) When stewing, the heat should be mastered, the pork belly needs to be stewed until crispy, and the vermicelli should not be too mushy.
4) Some spices, such as pepper, can be added according to personal taste to enhance the taste.
5) Add an appropriate amount of water to the soup according to personal taste to control the thickness.
6) Add an appropriate amount of water during the stewing process to ensure that the soup is rich enough.
2. Stewed pork ribs with beans:Featuring baby beans and juicy pork ribs, this dish is a delicious dish. The crisp texture of the beans and the tenderness of the pork ribs blend together, making them nutritious. Simple and easy-to-make stews that don't require tedious cooking steps, perfect for families with busy lives.
Ingredients: Pork ribs: 300g; Beans: 200 grams; Ginger: to taste, sliced; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Essence of chicken: to taste; Water: to taste;
Steps:1Wash the ribs with water in advance and set aside. Wash the beans and cut into sections.
2.Heat the pan with cold oil, fry the pork ribs evenly until lightly yellow on both sides, add the sliced ginger and stir-fry until fragrant.
3.Add an appropriate amount of cooking wine, light soy sauce, sugar, salt, chicken essence, stir well, and stir-fry until fragrant.
4.Pour in enough water, put in the stewed pork ribs, and simmer over low heat for 30 minutes until the ribs are crispy and the soup is rich.
5.Add the chopped beans and continue to simmer for 15 minutes until the beans are cooked through.
6.Adjust the intensity of the soup according to personal taste, and at the end you can sprinkle some chicken essence to enhance the flavor.
Tips: 1) When stewing pork ribs, you can add some cooking wine to help remove the smell and fragrance.
2) The pork ribs should be stewed for enough time to ensure a crispy texture.
3) The beans should not be stewed for too long to avoid losing their crisp texture.
4) The taste of the soup can be salted according to personal taste, and it should not be too salty.
5) You can add some fragrant coriander or chopped green onion to enhance the flavor.
6) If you like, add some seasonings in moderation, such as pepper, chili oil, etc.
3. Stewed potatoes with meat foam:Featuring delicate minced meat and tender potatoes, this stew is full of aroma. The combination of minced meat and potatoes makes the dishes have a layered texture and a unique flavor that makes people have an endless aftertaste. Easy to make, it's a home-cooked option.
Ingredients: Minced pork: 250g; potatoes: 300 grams; Ginger: to taste, minced; Minced garlic: to taste; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Essence of chicken: to taste; Water: to taste; Green garlic: to taste, cut into sections.
Steps:1Peel and cut the potatoes into cubes and set aside the minced pork.
2.Heat the oil in a pan, stir-fry the minced ginger and garlic until fragrant, add the minced pork and stir-fry until browned.
3.Add cooking wine, light soy sauce, sugar, salt, chicken essence and stir well to evenly coat the seasoning on the minced meat.
4.Pour in enough water, add the potato cubes, reduce the heat to low, cover the pot and simmer slowly.
5.Stir halfway through to avoid sticking to the pan and continue to simmer for 30 minutes until the potatoes are tender and the soup is rich.
6.Finally, sprinkle with green garlic and serve.
Tips: 1) You can choose pork belly for pork to be more tender.
2) When stewing potatoes, you should control the heat to prevent the potatoes from being boiled.
3) The amount of seasoning can be increased or decreased according to personal taste.
4) You can add some spices, such as pepper, to enhance the taste.
5) If necessary, you can add some starch water to thicken it to make the soup richer.
6) When stewing, you can add some spices, such as star anise, cinnamon, etc., to add aroma.
Fourth, sauerkraut stewed pork belly:The sourness of the sauerkraut and the tenderness of the pork belly complement each other to make up this delicious stew. The sourness of the sauerkraut adds a lot of color to the dish and brings a refreshing feeling at the same time. Simple steps and low cost make this sauerkraut stewed pork belly a good choice for warming up your appetite in winter.
Ingredients: Pork belly: 300g; Sauerkraut: to taste, cut into sections; Ginger: to taste, sliced; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Essence of chicken: to taste; Water: to taste; Green garlic: to taste, cut into sections.
Steps:1Cut the pork belly into chunks, cut the sauerkraut into sections, and slice the ginger for later use.
2.Heat the pan with cold oil, fry the pork belly pieces until lightly yellow on both sides, add the sliced ginger and stir-fry until fragrant.
3.Add an appropriate amount of cooking wine, light soy sauce, sugar, salt, chicken essence, stir well, and stir-fry until fragrant.
4.Pour in enough water, add the stewed pork belly pieces, and add the sauerkraut pieces.
5.Simmer over low heat for 40 minutes until the pork belly is crispy, the sauerkraut is cooked through, and the soup is rich.
6.Finally, add the green garlic and serve.
Tips: 1) The acidity of sauerkraut can be reduced appropriately according to personal taste.
2) When stewing, you can add some spices, such as star anise, cinnamon, etc., to add aroma.
3) When simmering, you can add an appropriate amount of water to ensure that the soup is rich enough.
4) Sauerkraut contains salt, so pay attention to the amount of salt when seasoning.
5) You can choose more lean pork for a healthier taste.
6) If the sauerkraut tastes too sour, you can add some white sugar to neutralize the taste.
5. Northeast stewed tofu:This dish is based on tender tofu and is served with rich seasonings for a delicious taste. Tofu absorbs the essence of the soup and is mellow in the mouth. The simple preparation process makes this dish a regular in home cooking.
Ingredients: Tender tofu: 300g; Pork fillet: 150 grams; Shiitake mushrooms: to taste, sliced; Yellow eel: appropriate amount, remove the head and tail, cut into sections; Ginger: to taste, minced; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Essence of chicken: to taste; Water: to taste; Green garlic: to taste, cut into sections.
Steps:1Cut the tofu into cubes and set aside the pork slices.
2.Heat the pan with cold oil, stir-fry the minced ginger until fragrant, add the pork slices and stir-fry until browned.
3.Add an appropriate amount of cooking wine, light soy sauce, sugar, salt, chicken essence, and stir well to evenly wrap the seasoning on the pork slices.
4.Pour in enough water, add the sliced shiitake mushrooms and simmer for 10 minutes until the shiitake mushrooms are tender.
5.Add the tofu cubes and eel segments, and continue to simmer over low heat for 20 minutes until the tofu is flavorful and the eel is cooked through.
6.Finally, add the green garlic and serve.
Tips: 1) Choose tender tofu for a smoother texture.
2) Yellow eels can be selected fresh, cleaned and decapitated.
3) You can add an appropriate amount of pepper according to your personal taste to enhance the taste.
4) When stewing, the heat should be mastered to avoid the yellow eel being too rotten.
5) Soak the shiitake mushrooms in advance to make it easier to absorb the flavor.
6) The taste of the soup can be salted according to personal taste, and it should not be too salty.
6. Stewed chicken feet with potatoes:With chicken feet and potatoes as the main ingredients, this dish has a rich soup and a delicious taste. The softness of the potatoes and the tenacity of the chicken feet complement each other, making people feel warm on a cold winter day. Simple and easy to operate, suitable for people who are not good at cooking.
Ingredients: Chicken feet: 300g; potatoes: 300 grams; Ginger: to taste, sliced; Green onion: 1 stalk, cut into sections; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Essence of chicken: to taste; Water: to taste; Green garlic: to taste, cut into sections.
Steps:1Wash the chicken feet with water in advance, peel and cut the potatoes into pieces, and slice the ginger for later use.
2.Heat the chicken feet in a pan with cold oil until the surface is slightly yellow, add the sliced ginger and green onions and stir-fry until fragrant.
3.Add an appropriate amount of cooking wine, light soy sauce, sugar, salt, chicken essence, stir well, and stir-fry until fragrant.
4.Pour in enough water, add the potato cubes and fried chicken feet, and simmer over low heat for 30 minutes until the potatoes are tender and the chicken feet are flavorful.
5.Adjust the intensity of the soup to your taste, and sprinkle with green garlic at the end.
Tips: 1) Blanch the chicken feet in advance to remove the blood and make the stewed soup clearer.
2) When stewing potatoes, you should control the heat to prevent the potatoes from being boiled.
3) The amount of seasoning can be increased or decreased according to personal taste.
4) You can add some spices, such as pepper, to enhance the taste.
5) If you like the sour taste, you can add some tomato or tomato juice in moderation.
6) When simmering, you can add an appropriate amount of water to ensure that the soup is rich enough.
7. Sauerkraut stewed pork ribs:The best partner of sauerkraut and pork ribs, the soup of this dish is sour and delicious. The freshness of the pork ribs and the freshness of the sauerkraut blend together, creating an endless aftertaste. Low cost and easy to operate, it is a rare winter delicacy.
Ingredients: Pork ribs: 500g; Sauerkraut: to taste, cut into sections; Ginger: to taste, sliced; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Essence of chicken: to taste; Water: to taste; Green onions: to taste, cut into sections; Garlic: to taste, mince finely.
Steps:1Wash the ribs with water in advance, cut the sauerkraut into sections, and slice the ginger for later use.
2.Heat the pan with cold oil, fry the pork ribs evenly until lightly yellow on both sides, add the sliced ginger and stir-fry until fragrant.
3.Add an appropriate amount of cooking wine, light soy sauce, sugar, salt, chicken essence, stir well, and stir-fry until fragrant.
4.Pour in enough water, put the stewed pork ribs in and add the sauerkraut segments.
5.Simmer over low heat for 40 minutes until the ribs are crispy, the sauerkraut is cooked through, and the soup is rich.
6.Finally, add the green onion and minced garlic, stir well, and serve.
Tips: 1) The acidity of sauerkraut can be reduced appropriately according to personal taste.
2) When stewing pork ribs, you can add some cooking wine to help remove the smell and enhance the fragrance.
3) The pork ribs should be stewed for enough time to ensure a crispy texture.
4) Sauerkraut contains salt, so pay attention to the amount of salt when seasoning.
5) You can add some spices, such as pepper, to enhance the taste.
6) If the sauerkraut tastes too sour, you can add some white sugar to neutralize the taste.
On this winter day, colorful stews bring warmth and happiness to our table. These seven-course stews are not only easy to make, but also inexpensive, so you can enjoy a delicious meal for yourself and your family without the hassle of preparation and high expenses. Whether it's the tenderness of the pork belly stew vermicelli or the sourness of the sauerkraut stewed pork ribs, each dish is a home-cooked delicacy cooked with care. Let's taste the taste of home this winter, feel the warmth of stew, and spend a warm and beautiful season together.