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1. Stir-fried beef with mushrooms: Stir-fried beef with mushrooms is a delicious winter dish in which the tender beef is sliced and paired with fresh mushrooms to preserve the tender texture of the beef and add to the aroma of the mushrooms. The dish is stir-fried just right, so that the beef melts in your mouth, and the umami flavor of the mushrooms is accentuated. During the cooking process, the addition of ginger and green onions adds a lot of color to the whole dish and also enhances the level of taste.
Ingredients preparation: beef: appropriate amount, cut into thin slices for later use; Mushrooms: appropriate amount, slice and set aside; Green garlic: appropriate amount, cut into sections for later use; Ginger and garlic: to taste, mince and set aside; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Pepper: to taste; Cooking oil: to taste.
Production Steps:1Marinate the beef slices in cooking wine, light soy sauce, salt, sugar and pepper for 10-15 minutes to add to the tender flavor of the beef.
2.Heat a pan with cold oil, add minced ginger and garlic and stir-fry until fragrant.
3.Add the marinated beef slices to the stir-fry until they change color and keep the beef tender.
4.Add the mushroom slices and stir-fry quickly to fully integrate the mushrooms with the beef.
5.Add the green garlic and stir-fry until the green garlic is slightly cooked.
6.Finally, seasoning, add salt, sugar and pepper to taste.
Tips: 1) Choose tender beef: When choosing beef, it is best to choose a part with good tenderness, such as tenderloin or brisket, to ensure a more tender taste.
2) Mushroom purchase: When buying mushrooms, choose mushrooms with a full texture, no moth-eaten and smooth surface to ensure a good taste and freshness.
3) Slice evenly: Cut both beef and mushrooms into thin slices to ensure easier flavor and more even cooking time.
4) Appropriate amount of seasoning: When seasoning, pay attention to the amount of sugar, salt and pepper, which can be increased or decreased according to personal taste to maintain the flavor and deliciousness.
5) Master the heat: The stir-fry time of beef should not be too long to keep the meat tender. Stir-fry the mushrooms evenly to bring out their aroma.
2. Mushroom chicken soup:Mushroom chicken soup is a nutritious winter tonic. Fresh local chicken is paired with all kinds of delicious mushrooms, and the soup is rich and delicious, full of the deep aroma of chicken soup and the fragrance of mushrooms. The local chicken is tender and smooth in the mouth, while the addition of mushrooms not only adds layers to the taste, but also infuses the soup with rich flavor. This soup not only warms the body, but also has a nourishing and healthy effect.
Ingredients preparation: 1 local chicken, slaughtered and cut into pieces; Fresh mushrooms: appropriate amount (such as shiitake mushrooms, enoki mushrooms, king oyster mushrooms, etc.), cleaned; Green onion, ginger and garlic: appropriate amount, cut into sections for later use; Goji berries: appropriate amount to enhance the nourishing effect of the soup; Salt: to taste; Cooking wine: to taste;
Production Steps:1Wash the chicken pieces, blanch them to remove the blood, drain and set aside.
2.Add water to the pot, add the chicken pieces, add cooking wine, and skim off the foam after boiling.
3.Add the prepared mushrooms to the pot, then add the green onions, ginger, garlic and goji berries, and reduce the heat to a simmer.
4.While the soup is cooking, be careful to skim off the foam regularly and keep the broth clear.
5.The soup is simmered until the chicken is cooked and the mushrooms are flavored, then add an appropriate amount of salt to taste.
6.The soup simmers until the soup is rich and all ingredients have absorbed the flavor before turning off the heat.
Tips: 1) Choose fresh chicken: Choose fresh chicken, the meat is more tender and the soup is more delicious.
2) Variety of mushroom pairing: You can choose different types of mushrooms such as shiitake mushrooms, enoki mushrooms, and king oyster mushrooms according to personal taste, and match them with a richer taste.
3) Blanching to remove blood: Blanching the chicken pieces will help remove the blood and make the soup taste more refreshing.
4) Heat to simmer: Simmering slowly is the key to making local chicken soup, allowing the soup to penetrate the mushrooms and chicken for a richer flavor.
5) Add salt to taste: When adding salt to taste, you can add an appropriate amount first, and then gradually increase or decrease according to the taste, so that the taste is more in line with personal taste.
6) Keep the broth: During the simmering process, be careful to skim off the foam and keep the broth clear to make the mushroom chicken soup more delicious.
Three, three fresh:Disanxian is an authentic Northeast dish that uses eggplant, potatoes and green peppers as the main ingredients and is served with a special sauce. The eggplant is fried until crispy on the outside and soft on the inside, the potatoes are fried until golden and crispy, and the green pepper maintains a crisp texture, and the overall combination is good in color and flavor. This dish is not only brightly colored, but also rich in taste, and the unique flavors of various vegetables blend together to create a memorable aftertaste.
Ingredients: 2 eggplants, cut into sections for later use; Potatoes: 2 pcs., diced and set aside; Green peppers: 2 pieces, cut into cubes and set aside; Green onion: 1 stalk, cut into sections and set aside; Ginger and garlic: to taste, mince and set aside; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Cooking oil: to taste.
Production Steps:1Cut the eggplant into pieces and cut the potatoes and green pepper into cubes and set aside.
2.Put an appropriate amount of cooking oil in the pot, fry the chopped eggplant until the skin is slightly charred, remove and set aside.
3.In the same pot, add an appropriate amount of cooking oil, fry the potato wedges until golden brown and crispy, remove and set aside.
4.Reserve a small amount of base oil in the pan, add minced ginger and garlic and stir-fry until fragrant.
5.Add the chopped green pepper cubes and stir-fry for a few moments to discolor.
6.Add the fried eggplant and potatoes and stir-fry evenly so that the various ingredients are fully combined.
7.Add cooking wine, light soy sauce, salt and sugar to taste, and continue to stir-fry evenly to ensure that the seasoning is evenly flavored.
8.Finally, add the chopped green onions, stir-fry quickly and evenly, and serve on a plate.
Tips: 1) Fried eggplant and potatoes: In the process of frying eggplant and potatoes, you can add some salt in moderation to help enhance the umami of the ingredients.
2) Stir-fry evenly: During the stir-frying process, make sure that the various ingredients are evenly heated so that they are cooked thoroughly and flavorful.
3) Even-toned seasoning: When seasoning, salt and sugar should be added appropriately according to personal taste, so that the taste of Disanxian is richer.
4) The addition of green onions: The addition of green onions can enhance the aroma of the whole dish, but it can also be reduced or not added according to personal taste.
Fourth, the juice of the nail nails:Sauce is a delicious seafood dish. Fresh flower nails are used with a special sauce to fully absorb the rich flavor of the sauce during cooking. The meat of the flower nail is tender and the taste is elastic, and it can absorb the deliciousness of the sauce in the process of scooping the juice. The whole dish not only satisfies the appetite of seafood lovers, but also has a strong home-style flavor.
Ingredients preparation: Sixtieth crop: appropriate amount, wash and set aside; Ginger: to taste, slice and set aside; Minced garlic: to taste; Green garlic: appropriate amount, cut into sections for later use; Chili peppers: to taste, cut into sections and set aside; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Cooking oil: to taste.
Production Steps:1Wash the nails and make sure the sand is clean.
2.Add water to the pot, add an appropriate amount of cooking wine, ginger slices, put the flower nail into the boiling water and blanch the water, the blanching time should not be too long, and the flower nail can be slightly opened, and the flower nail can be removed for later use.
3.Add an appropriate amount of cooking oil to the pot, add minced garlic and chili pepper and stir-fry until fragrant.
4.Add the blanched flower nails and stir-fry evenly.
5.Pour in an appropriate amount of light soy sauce and continue to stir-fry evenly.
6.Add a small amount of water and simmer for a while to make the nails more flavorful.
7.Finally, add salt to taste, sprinkle with chopped green garlic, stir-fry quickly and evenly, and remove from the pan.
Tips: 1) Clean the nails: Before cooking, carefully clean the nails and clean the sand and impurities to ensure the purity of the taste.
2) Blanching treatment: When blanching, you can add some cooking wine, which can not only remove the fishy smell, but also enhance the freshness of the flower nails.
3) Stir-fry quickly: The process of stir-frying the nails should be quick to maintain the tender taste of the nails and avoid overcooking and causing the meat to become old.
4) Add water: Adding an appropriate amount of water can make the soup thicker and increase the deliciousness of the soup.
5) Add salt: Pay attention when adding salt to taste at the end, because the nail itself already has a salty taste, so add salt in moderation to avoid being too salty.
5. Stewed beef brisket with tomato and potatoes:Tomato and potato brisket is a layered stew made by simmering fresh beef brisket with tomatoes and potatoes. The brisket is stewed crispy, and the sweet and sour flavor of the tomato is complemented by the soft texture of the potato. Not only is this dish rich, but it's also nutritious, making it a delicious choice for warming your stomach and intestines in winter.
Ingredients: 500 grams of beef brisket, cut into cubes and set aside;Potatoes: 2 pcs., diced and set aside; Tomatoes: 3 pcs., cut into cubes and set aside;Onion: 1 piece, cut into cubes and set aside;Ginger and garlic: to taste, mince and set aside; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Cooking oil: to taste.
Production Steps:1Wash the brisket, cut it into pieces, blanch it in boiling water to remove the blood, and remove it for later use.
2.Boil water in a pot, add cooking wine, blanch the blanched beef brisket again to remove the fishy smell, and remove it for later use.
3.In another pot, add an appropriate amount of cooking oil, add minced ginger and garlic and stir-fry until fragrant.
4.Add the onion cubes and sauté until the onion is tender.
5.Add the brisket and sauté until the surface changes color.
6.Add an appropriate amount of light soy sauce, salt and sugar, and stir-fry well to evenly absorb the flavor.
7.Add the diced tomatoes and stir-fry well.
8.Add enough water, a little more water, and it will not dry out easily when stewing.
9.Add the potato wedges and stir-fry well.
10.When the water is boiling, turn the heat to low, cover and simmer slowly for 1-15 hours until the brisket is crispy.
11.Finally, adjust some salt and sugar to your taste, stir well, and remove from the pan.
Tips: 1) Treatment of beef brisket: When processing beef brisket, you can add an appropriate amount of cooking wine to blanch water to remove the smell and improve the freshness.
2) Choice of potatoes: Choose potatoes that are glutinous and not easy to get pasty, so that they can better maintain their shape during stewing.
3) Stew time: Simmer enough time to ensure that the brisket is crispy and flavorful, and can be easily poked through with chopsticks.
4) Water control: Both tomatoes and potatoes release water, so you can reduce the amount of water added appropriately to avoid too much water when stewing.
5) Seasoning: In the final seasoning process, you can add an appropriate amount of salt and sugar according to your personal taste to make the stewed brisket more delicious.
6. Hot and sour soup:Hot and sour soup is a classic Chinese dish known for its sour and spicy taste. This soup is made with ingredients such as chicken or lean pork slices, fungus, and winter bamboo shoots, and is served with vinegar and chili peppers, and the balance of sour and spicy taste is maintained during cooking. Not only is this soup appetizing, but it also helps to keep the cold warm, making it a heart-warming dish in the cold winter.
Ingredients preparation: ham sausage or cooked ham: appropriate amount, shredded and set aside; Eggs: 2 eggs, beaten and set aside; fungus: appropriate amount, soak and shred for later use; Winter bamboo shoots: appropriate amount, shredded and set aside; Green garlic: appropriate amount, cut into sections for later use; Ginger: to taste, mince and set aside; Essence of chicken: to taste; Salt: to taste; Cooking oil: to taste. Vinegar: to taste; Chili oil: to taste; Tofu: Appropriate amount, shredded and set aside; Edible starch: appropriate amount, mix starch water with water for later use.
Production Steps:1Add an appropriate amount of cooking oil to the pot, add the minced ginger and stir-fry until fragrant.
2.Add ham sausage, fungus, and shredded bamboo shoots and stir-fry for a while.
3.Add an appropriate amount of water, add shredded tofu, bring to a boil and continue to cook for 5 minutes.
4.After boiling, slowly pour in the egg mixture and stir with chopsticks to form egg drops.
5.Add vinegar and chili oil and season to taste.
6.Add salt and chicken essence and continue to stir well.
7.Stir the starch water well, slowly add it to the pot and stir until the soup thickens.
8.Finally, add the green garlic and stir-fry evenly to turn off the heat.
Tips: 1) Ingredient matching: The ingredient combination of hot and sour soup can be adjusted according to personal taste, and coriander, chives, etc. can be added.
2) Ratio of vinegar and chili oil: The ratio of vinegar and chili oil can be adjusted according to personal taste, making the sour and spicy taste more in line with your preferences.
3) Consistency of soup: The amount of starch water can be adjusted according to personal taste and preference, so as to grasp the consistency of the soup.
4) Heat control: Stir quickly after adding the egg mixture to avoid overcooking the eggs and affecting the taste.
5) Tofu Choice: You can choose tender tofu, which has a smoother texture and is easier to taste.
In the taste of home, we spend warm winter evenings together, and the six dishes are like a cordial hug, which makes our lives full of warmth and satisfaction. This winter, the delicacy is not only between the mouth, but also the taste of home, and every dish is a warm sustenance, allowing us to feel the warmth of home and share the happiness of the taste buds.