First course: stewed mutton with white radish

White radish is cold and sweet. It can eliminate stagnation, eliminate phlegm and clear heat, reduce qi and relieve middle energizer, so it is called "Little Ginseng". It is the most commonly eaten vegetable in winter. As the saying goes, eating radish in winter and ginger in summer does not bother the doctor to prescribe medicine. It can be seen that since ancient times, you should eat more radishes in winter health.

Stewing white radish and mutton together not only has the effect of removing the smell of mutton, but also helps digestion, tonifies spleen and kidney, strengthens bones and muscles, keeps out the cold, and is not greasy, moderate and not easy to get angry.

Ingredients: white radish 500g, mutton 250g, soy sauce 30g, sugar 50g, onion 15g, ginger 15g, fennel 2, vegetable oil 50g, cooking wine, salt and polished rice.

Exercise:

1. Wash mutton, cut into 5cm square pieces, blanch with hot water, and drain for later use. Cut the radish into 5 cm square pieces, blanch it with hot water and put the soup for later use.

2. Put 50g oil in the pot. When the oil is 70% hot, add sugar, stir with a shovel until the sugar bubbles, and stir-fry the meat. After the meat is evenly colored, put 50g of soy sauce and put onion and ginger slices at the same time.

3. Cover the pot and stew for 5 minutes, then add warm water. After the fire is stewed, add cooking wine and simmer. When the meat is ripe, pour the radish into the pot and add salt. When the meat and radish are ripe, take the monosodium glutamate out of the pot and put it into a bowl to eat.

The second course: Yangjiaozi.

Mutton is sweet but not greasy, warm but not dry, and has the effects of tonifying kidney and strengthening yang, warming middle warmer and dispelling cold, warming qi and blood, stimulating appetite and strengthening spleen. Therefore, eating mutton in winter can keep out the cold and nourish the body, which is a good thing for killing two birds with one stone.

When mutton is used as stuffing, adding proper amount of cooking wine, ginger and onion can not only remove the smell of mutton, but also maintain the original flavor of mutton. Onion contains volatile oil and capsaicin with pungent smell, which can remove fishy smell and has strong bactericidal effect. In addition, raw onions contain diallyl sulfur, which stimulates the secretion of gastric juice and helps to increase appetite.

Ingredients: 750g mutton, 250g pork, 600g flour, 360g clear water, 4 green onions, salt, cooking wine, soy sauce, pepper water, olive oil, sesame oil, dumpling stuffing seasoning and Jiang Mo.

Exercise:

1, the secret weapon for dumpling stuffing, pepper water, is used by soaking peppers in boiling water in advance and cooling; When buying mutton, let the store twist it. Mutton and pork are mixed together, and green onions are twisted inside. Stir in one direction and add pepper water while stirring. The stuffing juice made in this way is tender and has no fishy smell.

2. Add Jiang Mo, cooking wine, seasoning, soy sauce, sesame oil, olive oil and salt into the stuffing and mix well.

3. Made stuffing; Put water into flour to make dough; Rolling into long strips and cutting into small extruders; Roll into a dough sheet; Wrapped in stuffing and made into jiaozi; Add water to the pot, put it into jiaozi after boiling, order cold water twice in the middle, and take it out after cooking.

Third course: Stewed black-bone chicken with chestnuts

After beginning of winter, the weather became colder and colder. According to the viewpoint of TCM health preservation, kidney should be tonified at this time. Sweet and fragrant chestnuts are not only delicious food, but also a "tonic" for tonifying kidney and benefiting qi. Chinese medicine believes that chestnuts are sweet and warm, and enter the spleen, stomach and kidney. Their main functions are nourishing stomach, strengthening spleen, tonifying kidney and strengthening tendons.

Black-bone chicken, gan ping, enters the lungs and kidneys, nourishes yin and benefits qi, and can nourish both lungs and kidneys. Chestnuts tonify kidney and strengthen tendons. When the two foods are used together, they can replenish lung in autumn and prepare for tonifying kidney in winter.

Materials: 10 Fresh chestnuts and a silky fowl.

Exercise:

1. Fresh chestnuts are shelled to get chestnut kernels for later use. Hair removal, viscera removal, washing and air drying of black-bone chicken.

2. Put the black-bone chicken and chestnut kernel into a casserole, add clear water to the chicken and chestnut, put a piece of ginger into the water, cover it, and simmer for 2 hours. Add a little salt to the pot, preferably without monosodium glutamate, and you can eat it.

The fourth course: duck with ginger sauce

Ginger duck can be said to be a popular winter tonic in the southern coastal areas of China. Ginger duck has the effects of eliminating summer heat and dampness in spring and summer, lung dryness in autumn and winter, nourishing stomach and strengthening spleen, relaxing tendons and promoting blood circulation, dispelling cold and resolving phlegm. In cold weather, you can feel warm and chill after eating ginger duck, so it is very popular and loved by people in Fujian and Taiwan Province.

It's not unreasonable for ginger ducks to have a good diet. As early as the Tang Dynasty, there was a description of duck treatment in the newly revised Materia Medica. Modern medical analysis shows that the cholesterol content of duck meat is low, and it has the effects of supplementing fatigue, clearing lung heat, relieving cough and asthma, and eliminating edema. As for the main auxiliary material of ginger duck, ginger is often used to treat abdominal pain, vomiting, cold and cold, regulate the spleen and stomach and stimulate appetite.

Ingredients: half a duck, 1 ginger, 1 tablespoon sesame oil, 1/3 bottles of Guangdong rice wine, 1 tablespoon soy sauce, 1 tablespoon sugar, a little medlar and a proper amount of salt.

Exercise:

1. Wash the duck and cut it into pieces. Cut the ginger into pieces. Add sesame oil to the pot, add ginger slices when it is heated to 60%, and stir fry over low heat. Stir-fry ginger slices until slightly Huang Shi, and pour in duck meat. Stir-fry until the duck changes color, and pour in appropriate amount of soy sauce and stir-fry until the color is the highest.

2. Stir well and pour in Guangdong rice wine. Continue to stir-fry over medium heat for about 15 minutes. Stir-fry the duck until the water dries and the color darkens. Add sugar, star anise, cinnamon and fragrant leaves, and add some salt to taste. Add boiled water without duck meat.

3. Bring the fire to a boil, and simmer for 1.5 hours. Add the cleaned Lycium barbarum 10 minute before taking out. Turn off the heat and mix well until the soup is fragrant.

The fifth course: sesame chicken

Chicken with sesame oil is a traditional nourishing food in beginning of winter. The soup of sesame chicken is thick, and the sesame oil is mellow and delicious. It can be used to fish rice or mix noodles. Chicken has high protein content and high digestibility, which is easy to be absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit.

Sesame chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness. Chinese medicine also believes that sesame chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles.

Ingredients: chicken 1 300g, sliced ginger 50g, sliced angelica 4g, 3 tablespoons of black sesame oil, rice wine 1 bottle, 2 teaspoons of salt, chicken powder1teaspoon, and a little fine sugar.

Exercise:

1. Wash the chicken and cut it into large pieces, about 70g each. Heat the pot to about 80℃, add black sesame oil, saute the old ginger slices in the pot, and then saute the chicken pieces in the pot until the skin is slightly burnt.

2. Pour in half a bottle of cooking wine, Chinese angelica slices and 4 bowls of water, bring to a boil, cover the pot, turn to low heat, and cook for 15 minutes. /kloc-after 0/5 minutes, open the lid, add the remaining half bottle of cooking wine, salt, chicken powder and fine sugar and cook for another 5 minutes.