Red-braised mutton
It is perfect to eat mutton after the beginning of winter. Many northerners can drink haggis soup in the morning, eat red-braised mutton at noon, and eat hotpot in the evening. Lamb will be warmed up with mutton.
Ingredients required: 3 pounds of mutton (lamb chops), 2 carrots, half an onion, appropriate amount of ginger and garlic, 1 piece of hot pot base, 3 spoons of Pixian bean paste
1. Rinse the mutton, drain it, and cut it into cubes of about 4 cm. Cut the carrots into cubes, onion, ginger, and garlic. Chop them into pieces and set aside.
2. Pour an appropriate amount of oil into the pot, add onion, ginger, and chopped garlic and stir-fry over medium-low heat until fragrant. Pour the mutton into the pot, stir-fry over medium heat until the mutton takes off and changes color, stir-fry until slightly browned, and set aside.
3. Add a small amount of oil to the pot, add 3 tablespoons (60g) of Pixian bean paste, about 100g of hot pot base, and stir-fry over low heat until the red oil melts. Pour the cooked lamb into the pot and stir-fry until the seasonings are coated with the lamb. Stir-fry for 3 minutes.
4. Put the fried mutton into a pressure cooker, add boiling water to cover the mutton and simmer under high pressure. After simmering for 30 minutes, press the exhaust button to exhaust, then open the lid, add carrots, fasten the lid and continue simmering for 15 minutes.
5. After simmering for 15 minutes, a pot of bright red, crispy and fragrant red braised mutton is ready.
Prawn in Tomato Sauce
In winter, fresh fish and shrimp are easier to buy as seafood in all cities. Shrimp meat, which is also rich in protein, is easy to clean, easy to cook and has no thorns, so it is not troublesome for the elderly and children to eat it.
Ingredients required: half a pound of prawns, 3 cloves of garlic, 2 slices of ginger, 2 tablespoons of tomato paste, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 3 tablespoons of water, and an appropriate amount of salt.
1. Remove the shrimp legs and shrimp threads and use a toothpick to pick out the shrimp threads and rinse them with clean water.
2. Add 2 tablespoons of tomato paste, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 3 tablespoons of water and appropriate amount of salt into the bowl and stir evenly. Remove the water from the shrimp and slice the ginger and garlic.
3. Heat oil in a pot, add ginger slices and garlic slices and sauté until fragrant, then add washed shrimp and stir-fry until it changes color.
4. Pour in the prepared sauce and bring to a boil over high heat. Cover and simmer for about 3 minutes. Do not drain all the sauce. Leave a little to stir-fry. Place on a plate and sprinkle with chopped green onion.
Braised chestnut chicken nuggets
In the cold winter, there is always a long queue for small shops selling sugar-fried chestnuts. Instead of waiting in line, why not buy some raw chestnuts to go with chicken and use chestnuts? The sweetness nourishes the deliciousness of the chicken, and the chicken soup moisturizes the dryness of the chestnuts.
Ingredients required: three-yellow chicken, half a chestnut, a bowl of garlic, 2 heads of onion, ginger, appropriate amount of dried chili, 2 tablespoons of cooking wine, 1 tablespoon of five-spice powder, 4 tablespoons of soy sauce, an appropriate amount of salt.
1. Use scissors to cut a large hole in the chestnut, boil it in water for 10 minutes, peel off the skin while it is still hot, and set aside.
2. Put the chicken in the pot under cold water, add ginger slices, 2 tablespoons of cooking wine, bring to a boil over medium heat, continue to cook for 2 minutes, remove and set aside. Slice ginger, cut green onions into sections, peel 2 heads of garlic and set aside dried chili peppers, chestnuts, and chicken pieces.
3. Heat an appropriate amount of oil in a wok, add ginger slices, dried chili peppers, and green onions and stir-fry until fragrant. Add the chicken pieces to the pot and stir-fry over high heat for 5 minutes until the chicken pieces are cooked and change color.
4. Add 1 tablespoon of five-spice powder and 4 tablespoons of Huang Jihuang’s soy sauce. If you don’t have it, you can use 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, and half a tablespoon of sugar instead of high heat and stir-fry evenly. Then put a handful of peeled garlic into the pot, stir-fry for 2 minutes until the garlic becomes fragrant, add a bowl of water, cover the pot and simmer for 5 minutes.
5. Add an appropriate amount of salt to taste and reduce the sauce over high heat. When there is less than half a bowl of soup left, pour in 2 tablespoons of water starch to thicken, stir-fry evenly, and then take it out of the pot and put it on a plate.
Fried Chicken Gizzards with Sour Beans
The chicken is full of delicious food, especially the small piece of chicken gizzards which is rich in protein and amino acids. The chewy and crispy pickled beans are paired with the sour and appetizing pickled beans, and a perfect appetizer is born
Ingredients required: A suitable amount of pickled beans, 20 chicken gizzards, 20 millet peppers, 5 pickled peppers, 5 green onions and a half 3 cloves of garlic.
1. First clean the chicken gizzards. Rinse the chicken gizzards with clean water and remove all impurities on the surface. Then cut them into slices and put them into a bowl. Pour in 1 spoon of cooking wine, 2 spoons of light soy sauce, and a little green onion and ginger water. Knead an appropriate amount of salt evenly with your hands and marinate for 10-15 minutes to remove the fishy smell from the chicken gizzards.
2. Blanch the chicken gizzards before frying. After boiling water, pour in the chicken gizzards and blanch them for 1 minute until they change color. Remove the pickled beans, rinse them with water and cut them into small pieces. Wash the millet peppers and cut them into rings. Cut the green onions into small pieces. Slice the garlic and set aside.
3. Add an appropriate amount of oil to the wok, heat the oil and pour in the green onions and garlic slices. Saute the bottom of the pot until fragrant. Pour in the blanched chicken gizzards. Stir-fry over high heat for about 1 minute. Add 2 Spoon light soy sauce, half spoon dark soy sauce, stir-fry until chicken gizzards turn color.
4. Pour in the pickled beans, cut millet peppers, 5 pickled peppers, turn on high heat and stir-fry evenly. Finally, taste it before taking it out of the pot. Depending on the taste, you can add an appropriate amount of chicken essence to see if you need to add salt. You can also add a little sugar to make it fresh. Stir-fry again for about 1 minute. Turn off the heat and serve.
Fried Squid with Leeks
Although the leeks harvested in autumn are not as delicious as those in spring, leeks are warm in nature, spicy and delicious, and are very suitable for eating in winter. Don’t just wrap leeks in them. It is also very refreshing and enjoyable to put in dumplings and use them for stir-frying.
Ingredients required: A handful of leeks, an appropriate amount of squid whiskers, onions, ginger, garlic, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of cooking wine, 1 tablespoon of white pepper, and an appropriate amount of salt.
1. After cleaning the squid, remove the teeth and cut them into half-finger-long pieces for later use.
2. Boil water in a pot, add a few slices of ginger and 2 tablespoons of cooking wine, blanch the squid for 20 seconds, then remove and set aside.
3. Wash the leeks and cut them into slightly longer sections. Chop the onions, ginger and garlic into fine pieces and set aside.
4. Heat an appropriate amount of oil in the pot until it is 60% hot. Add onion, ginger, and garlic and sauté until fragrant. Turn to high heat, add squid tentacles, and stir-fry for 1 minute. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of oyster sauce. White pepper, appropriate amount of salt and stir-fry evenly.
5. Put the leeks into the pot and stir-fry for a few times, then immediately turn off the heat and use the residual heat to scald the leeks until they are cooked and serve them out on a plate