What to eat at the beginning of winter? Eat a variety of chicken, duck, fish and mutton tonic at the beginning of winter

In southern my country, people like to eat chicken, duck and fish at the beginning of winter. On the day of the Beginning of Winter in Taiwan, winter tonic restaurants such as ‘Mutton Stove’ and ‘Ginger Duck’ are packed with customers. Many families also stew sesame oil chicken and Siwu chicken to replenish energy.

What to eat at the beginning of winter - chicken

How to stew chicken with winter bamboo shoots:

Ingredients: half chicken, 250 grams of winter bamboo shoots.

Seasoning: a little each of ginger, green onion, southern milk, sesame oil, starch, two teaspoons of light soy sauce, and about one teaspoon of sugar.

Method:

1. Wash and chop the fresh chicken into pieces, add a little each of light soy sauce and starch, soak in oil and set aside;

2. Remove the winter bamboo shoots Boil the shell with water, cut into pieces, and crush the southern milk;

3. Sauté the ginger slices and scallions until fragrant, add the southern milk, chicken pieces, and winter bamboo shoots and stir-fry evenly, add two teaspoons of light soy sauce, Add about a teaspoon of sugar, a little sesame oil to taste, add water, bring to a boil, transfer to a vessel, and cook over low heat.

What to eat at the beginning of winter - duck

How to make ginger duck:

Ingredients: 1 red-faced Muscovy duck, about 1000 grams, 200 grams of old ginger, sesame oil (Black sesame oil is preferred) 200g, 500g pork stick bones, 50g Cantonese rice wine, 20g rock sugar, 30g white sugar, 150g soy sauce, 10g dried chili pepper, 20g chives, 10g refined salt, 15g MSG , 2 special black and white medicine packages (both in powder form), 5 plates each of duck heart, duck liver, duck gizzards, duck intestines, duck blood, steamed vermicelli, cabbage, steamed yuba, and an appropriate amount of mixed noodles.

Steps:

1. After slaughtering the Muscovy duck, clean it, take out the offal parts, chop the duck body into 3 cm pieces, split the duck head into two along the length, and then Cut it into two pieces horizontally; peel and wash the old ginger, pat it loose on the vegetable pile with a knife, and then tear it into strips with your hands; wash the pork cob bones, put them into a pot of water, boil them over high heat and skim off the foam. , turn to medium-low heat and simmer until the soup is milky white, remove the stick bones; remove the stems and seeds of the dried chili peppers, and cut into fine pieces.

2. Put the wok on the fire, add sesame oil to heat, pour the duck pieces into the pan, stir-fry for about 15 minutes, until the duck pieces are almost dry and almost cooked, sprinkle in the white medicine 1 packet of ingredients, continue to stir-fry until the aroma of the medicinal ingredients overflows, put it into the pressure cooker, add bone broth, refined salt, MSG, Cantonese rice wine and rock sugar, then add 2 packets of black medicinal ingredients, then cover and heat , it takes about 15 minutes to reach the upper pressure. Remove the pot from the heat and simmer for about 15 minutes. Remove the lid, take out the duck pieces and put them into a basin. Keep the original stewed duck soup in the pot for later use.

3. Heat a clean pot over medium heat, add sesame oil, add ginger strips and stir-fry until the moisture in the ginger strips dries up and shrinks to a smaller size. Sprinkle in 1 packet of white medicinal ingredients, and continue to stir-fry for about approx. After 3 minutes, remove from the pot and put into a large bowl. Set aside.

4. Pour the soy sauce into a large bowl, add the sugar and stir until the sugar dissolves, then add minced dried chili peppers, minced chives and a little sesame oil, mix well and serve as ginger duck. Then pour the small sauce into several small bowls as flavor saucers and set aside.

5. First put the ginger strips into the hot pot respectively, then put the duck pieces into the hot pot respectively, then pour the original stewed duck soup and an appropriate amount of stick bone soup in the pressure cooker into the hot pot, and then Put the hot pot on the fire, bring it to a boil, put it on the alcohol stove, add the sauce and other side dishes such as duck heart, duck liver, duck gizzards, duck intestines, duck blood, steamed vermicelli, cabbage, and steamed yuba. Serve and serve.

What to eat at the beginning of winter - fish

How to make tofu and fish head soup:

Ingredients: Tofu and fish head soup Ingredients: 2 boxes of tender tofu, fresh silver carp 1 head (600 grams), 75 grams of winter bamboo shoots, 1 teaspoon of rice wine (5 ml), 1 teaspoon of vinegar (5 ml), 2 slices of ginger, 2 green onions, 1/2 teaspoon of sugar (3 grams), pepper 1 teaspoon (5 grams), a little coriander, 500 ml stock or water, 1 tablespoon oil (15 ml).

Steps:

1. Cut the soft tofu into small pieces, wash and cut the silver carp head into half, peel and slice the ginger, cut the coriander into sections, flatten and remove the garlic, and cut the green onions. part.

2. Heat 5 tablespoons of oil, sauté the ginger slices, green onions and garlic cloves until fragrant. Add the silver carp head and fry it briefly. Add 2 tablespoons of rice wine and fry until both sides of the fish head turn golden brown.

3. Pour in 4 bowls of water, enough to cover the fish heads, cover and bring to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes, until the soup turns milky white.

4. Add the tofu cubes and stir gently, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes.

5. Add 1/3 tablespoon of salt, 1 tablespoon of rice wine and 1/2 tablespoon of chicken powder, and mix well with the ingredients in the pot.

6. Sprinkle in coriander and chopped green onion and serve.

What to eat at the beginning of winter - sheep

Lamb stove method:

Ingredients: Guizhi two qian, tangerine peel two qian, Rehmannia glutinosa two qian, ginkgo 2 qian, Three qian of angelica, three qian of ginseng, three qian of wolfberry, three qian of astragalus, 6 red dates, 1 catty of mutton, 1 cabbage, 3 scallions, 1 piece of ginger, and half a bottle of rice wine.

In the cold winter, the human body's Yang Qi is hidden in the body, so the body is prone to cold hands and feet and poor Qi and blood circulation. The purpose of winter tonic is to maintain the body's yang energy, keep the body warm, and replenish the body's yin blood. Mutton stove complies with this tonic principle, so it is a good choice for winter tonic.

Steps:

1. Soak the medicinal ingredients in half a bowl of rice wine for 20 minutes and set aside.

2. Wash the mutton, cut it into small pieces, blanch it in a boiling water pot to remove the blood, then take it out, wash it with cold water, and set aside.

3. Cut the green onions into sections, wash the ginger and cut into slices, set aside.

4. Use three tablespoons of sesame oil to fry the mutton and ginger slices in the pot until fragrant. Fry the mutton until slightly burnt.

5. Put the mutton, medicinal ingredients, and seasonings into a casserole, pour in the rice wine, and then add water to cover the mutton. First, boil the water over high heat, skim off the foam, then reduce the heat and simmer for 2 hours until the mutton is cooked. Add the cabbage, add seasoning salt and serve.