Fried meat with celery. Celery is a very common seasonal vegetable in winter, which is rich in nutrition, and celery itself is cool, which has a good effect of removing fire and lowering blood pressure. Shred meat, wash celery and cut into sections for later use. Put the shredded pork into hot oil, stir-fry until it changes color, add celery and stir-fry until the celery is cut off, add seasoning according to taste, stir-fry evenly, and then take it out of the pan and put it on a plate.
Radish mutton soup. Winter is the best season for warm mutton. White radish stew can relieve mutton greasy, and it is also very simple. Wash the mutton and cut into pieces for later use, white radish and iron rack for later use. Wash the mutton with cold water, simmer for 3 minutes after the fire boils to remove the oil slick, remove the mutton and control the moisture for later use.
Put the right amount of water into the casserole, put the processed mutton slices, put the prepared ginger slices and onion slices, and pour the right amount of cooking wine to remove the fishy smell. After the fire boils, turn to low heat, cover the pot and stew for 1 hour, then add the white radish and continue stewing for half an hour. A pot of delicious radish mutton soup is ready, and people who are afraid of the cold are very suitable for eating more in winter.
Fried bacon with winter bamboo shoots. The water content of winter bamboo shoots is very sufficient, and it also contains high-quality plant protein, which is rich in nutrition and can meet the needs of human body. Fried bacon is a very typical Hunan cuisine practice. The unique smell of winter bamboo shoots and the smell of bacon are perfectly blended, which is delicious and appetizing.
Wash the bacon and slice it for use. Remove the hard skin from the winter bamboo shoots and slice them. Stir-fry bacon in hot oil, add bamboo shoots, stir evenly, add soy sauce and vinegar, and stir-fry until the winter bamboo shoots change color. Friends who like spicy food can add a little douban spicy sauce before cooking, which will make the color brighter and serve more. Bacon itself has a salty taste, so there is no need to add salt to avoid being too heavy.