After the solar term of the winter solstice, it marks that the cold season is about to enter, so people begin to count the cold days. It's getting colder and colder. It is usually not too cold before the winter solstice, and the real cold is after the winter solstice. What can I eat to keep warm in such a cold day?
Eating stew is a good choice. Stews have soup and vegetables, not to mention how fragrant they are, which makes the cold winter steaming. Eat stew when it's cold, and you'll learn the eight hot stews. A pot of stew, warm and nutritious, smells good all winter. Here are some ways to share:
Practice steps:
1. soak the brisket in clear water for 3 hours, changing the water twice during the period, and soaking the blood water. Then cut the beef brisket into pieces of uniform size, not too small, the beef brisket will shrink when cooked.
2. Add water to the pot, put the burdock in cold water, boil the water, skim the floating foam, cook for 7-8 minutes, and blanch the beef thoroughly. Take out the burdock, wash it with warm water, and take it out to control the water.
3. Heat the oil in the pan, add onion, ginger slices, pepper, aniseed, dried pepper and stir-fry until fragrant, then add beef and stir-fry for 1-2 minutes.
4. Add hot water (more water, not beef, brisket takes a long time to cook, radish will be added later), and then add soy sauce, cooking wine, sugar and hawthorn.
5. Pour the beef brisket and soup into the casserole. After the fire boils, turn to medium heat for 20 minutes to remove the odor, cover the lid and simmer for 70 minutes (if there is no casserole, stew it directly in the pot).
6. In the meantime, scrape off the skin of the white radish, and then cut the radish into hob blocks.
7. After the time is up, add the radish and salt (no need to cover the pot, let out the smell of the radish), stew the radish until it is soft, and you can easily pierce the radish with chopsticks. The stewed radish with beef brisket is ready.
Materials required for stewed beans with ribs: 750g of beans, 750g of ribs, potatoes 1 piece, proper amount of oil and salt, 3 tablespoons of soy sauce, cooking wine 1 spoon, rock sugar 1 spoon, onion 1 piece, ginger 1 piece, 2 cloves of garlic.
Practice steps:
1. Peel and wash potatoes, pinch off both ends of beans, wash them, and then break them in half by hand.
2. Chop the ribs into sections, cut the potatoes into hob blocks, wash them with clear water, remove them and drain them.
2. Add water to the pot, blanch the ribs with cold water, bring to a boil, skim off the floating blood foam, cook for about 5 minutes, and remove the ribs to control the water.
3. Heat the oil in the pot, add the rock sugar to melt, and cook the sugar color. When the rock sugar is heated to brown, it bubbles, add the ribs and stir fry, and then color.
4. Add onion, ginger, garlic, dried pepper and pepper, stir-fry, add appropriate amount of hot water (not ribs), cook wine, add soy sauce to adjust the color, boil and stew for 30 minutes.
5. In the meantime, start another pot, heat the oil, add the beans and potatoes, stir-fry until the beans turn dark green, pour the stewed ribs and soup into the beans, and season with salt. Stew over medium heat until the beans and potatoes are cooked.
Materials required for stewed frozen tofu with northeast pickled cabbage: northeast pickled cabbage 1 block, pork belly 1 kg, dried noodles 1 block, frozen tofu 1 block, proper amount of oil and salt, onion 1 block, ginger 1 block, and several pieces of pepper.
Practice steps:
1. Dry powder strips need to be soaked in advance. Put the dry powder strips in warm water and soak them for 1-2 hours until there is no hard core.
2. Peel off the leaves of pickled cabbage, slice the thick part of pickled cabbage with a blade, then cut the pickled cabbage into filaments with a top knife, wash it in clean water/kloc-0 times, take out the pickled cabbage, and rub it with your hands for later use.
3. Add water to the pot, add pork belly in cold water, skim the floating foam after the water boils, add cooking wine, onion, ginger, pepper and aniseed, bring to a low heat and stew for half an hour. After the time, take out the pork belly and let it cool. Take the onion, ginger, pepper and fennel out of the broth with a colander. Slice pork belly.
4. add oil to the pot and heat it. Add shredded sauerkraut and stir-fry for 2-3 minutes.
5. Add pork belly broth, then add salt, pork belly slices and frozen tofu blocks, bring to a boil with high fire, turn to low heat, and continue to stew 15-20 minutes.
6. Add the soaked vermicelli, stew the vermicelli until it is transparent, turn off the fire, and stew the frozen tofu in a pot of sauerkraut.
Tofu meatball casserole required materials: tofu 1, pork 300g, sesame oil 1 tablespoon, onion 1, ginger 3 slices, white pepper 1 teaspoon, cooking wine 1/2 tablespoons,
Practice steps:
1. Chop pork into minced meat. Chop the pork and the meatballs will be well formed. Put minced meat into a large bowl, add chopped green onion, Jiang Mo, cooking wine and white pepper, add a little salt and a little water, and stir in one direction until it becomes sticky.
2. Cut the tofu into large pieces first, and then cut the tofu into small pieces for later use.
3. Boil the casserole with water, add Jiang Mo and tofu, and cook for 5-6 minutes.
4. Turn off the fire and keep the soup slightly boiling. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch it with a spoon in your right hand and put it in the soup pot (or dig out the shape of the meatball with a spoon). According to the sample, put all the meatballs into the pot.
5. When all the meatballs are put into the pot, turn on a big fire, boil the soup, skim off the floating foam, cook until all the meatballs float, add salt to taste, turn off the fire, add white pepper, sesame oil and chopped green onion, and stir well.
Ingredients for stewed beef with Chinese cabbage and tomato: 500g beef, 2 tomatoes, Chinese cabbage 12, coriander 1, appropriate amount of salt, onion 1, 2 slices of ginger, a little pepper, aniseed 1, cooking wine 1 tablespoon, and white pepper/.
Practice steps:
1. Prepare the required materials, soak the beef in clear water for 2 hours, change the water twice, and soak the blood thoroughly. There are many beef parts suitable for beef stew, such as beef brisket, beef ribs, beef breast and beef tenderloin. Because these parts have skin and tendons, fat and thin, the stewed meat tastes good.
2. Cut the beef into pieces of uniform size, not too small, and the beef will shrink when cooked.
3. Add water to the pot, blanch the beef in cold water, boil it, skim off the floating foam, blanch the beef, remove it, and wash the blood foam with warm water.
4. Add hot water to the rice cooker, add boiled beef, add onion, ginger, pepper, aniseed and cooking wine, and cover the rice cooker. Stewing beef with a rice cooker is simple and quick, and the stewed beef tastes delicious. Turn on the stew function of the rice cooker for about 50 minutes. The rice cooker began to cook beef.
5. When stewing, the tomatoes are pedicled, then cut into pieces, and the leaves of cabbage are peeled, washed and torn into pieces by hand.
6. After the time is up, open the lid of the rice cooker, add the cabbage and tomatoes, and continue cooking without the lid 15 minutes, so that the stewed cabbage leaves are green and not yellow.
7. After the time is up, add salt to taste, then add white pepper, stir well and sprinkle with coriander.
Ingredients for braised chicken: 2 chicken legs, 500g mushrooms, 2 peppers, soy sauce 100g, proper amount of oil and salt, onion 1 root, ginger 1 root, 2 cloves of garlic, pepper 1 root, aniseed 1 root.
Practice steps:
1. Prepare the required materials, wash the chicken legs, cut off the roots of the mushrooms and wash them.
2. Cut the chicken leg into pieces with a knife. Don't cut the chicken too small, lest it be cooked at last. This dish can be cooked with chicken wings or chicken legs.
3. Add water to the pot, blanch the chicken pieces in cold water, skim the floating foam after the water boils, cook for 4-5 minutes, take out the chicken pieces and drain the water for later use. Blanch the chicken pieces with cold water, so that the blood can be removed from the chicken pieces, and the chicken pieces have no fishy smell.
4. Add water to the pot to boil, add the mushrooms and blanch until the mushrooms become soft, remove the mushrooms and drain the water. Scalding mushrooms can remove the odor of mushrooms, make the taste of mushrooms more pure, and also remove impurities and sawdust from mushrooms.
5. Cut the mushrooms in half, so that the mushrooms are easier to taste, and the peppers are pedicled and sliced.
6. Cut the onion, slice the ginger, and explode the garlic. If the soy sauce is dry, add a little water, stir well, and dilute the soy sauce, so that it won't burn when fried in soy sauce.
7. Heat the oil in the pot, add the onion, ginger, garlic, aniseed pepper and dried pepper to stir-fry to give a fragrance, and add the soy sauce to stir-fry to give a sauce. Sauce should be stir-fried with low fire to make it taste good.
8. Add chicken pieces and mushrooms and stir well. Add cooking wine and soy sauce and stir well.
9. Add hot water, the amount of which is flush with the chicken pieces, add sugar, bring to a boil with high fire, and turn to low heat for 20-30 minutes. When the time comes, add salt, collect the juice over high fire, and when there is a little soup left, add pepper pieces and stir well, turn off the fire and serve.
Materials required for stewed tofu with Chinese cabbage: half a cabbage, tofu 1 block, vermicelli 1 block, shrimp skin 1 tablespoon, proper amount of oil and salt, onion 1 block, 2 slices of ginger, 2 pieces of aniseed and 2 tablespoons of soy sauce 1-2.
Practice steps:
1. Prepare the required materials, peel off the leaves of Chinese cabbage, rinse them, drain the water, rinse the shrimps, and choose Beitofu, that is, old tofu. Beidoufu is hard and should not break when stewed.
2. Slice the cabbage with a blade, which makes it easier to taste.
3. Cut the tofu in half, and then cut it into large pieces with a thickness of 1 cm. The vermicelli is soaked in warm water to be soft, and there is no hard heart.
4. Heat the pan in oil, add chopped green onion, Jiang Mo and fennel until the fragrance overflows.
5. Stir-fry the Chinese cabbage, stir-fry the Chinese cabbage until it is slightly soft, and the Chinese cabbage is full of water. After frying, removing some water will make it easier to taste.
6. Pour in water, the amount of which is equal to that of cabbage. Add tofu, add shrimp skin, pour in soy sauce, boil over high fire, and stew for more than ten minutes on medium and small fire.
7. Stew the cabbage until it is cooked and seasoned with salt.
8. Add the vermicelli, bring it to a boil, and cook until the vermicelli becomes transparent, turn off the fire and serve.
Materials required for bone-stewed sauerkraut: northeast sauerkraut 1, pork spine 1 .5kg, vermicelli 1, proper amount of oil and salt, onion 1, 2 slices of ginger, aniseed 1, a little pepper, and cooking wine1spoon.
Practice steps:
1. Fans need to be soaked in advance. Put the vermicelli in warm water 1-2 hours. Soak the fans until there is no hard heart. Don't soak the vermicelli in boiling water. Soak in boiling water. The vermicelli is easy to break and the taste is not strong.
2. Soak the pig spine in clear water for 1-2 hours, soak the blood of the spine, peel off the leaves of pickled cabbage, slice the thick part of Chinese cabbage with a blade, then cut the pickled cabbage into filaments, wash it with clear water, take out the shredded pickled cabbage, and squeeze the shredded pickled cabbage by hand for later use. If sauerkraut is sour, wash it twice to remove some sour taste.
3. Add water to the pot and blanch the pork spine in cold water. After the water boils, skim off the froth and cook for 5-6 minutes. Take out the spine, put it in warm water to wash away the blood foam and drain the water. Soaking pig spine can remove the fishy smell of bones.
4. add oil to the pot and heat it. Add sauerkraut and stir-fry for 2-3 minutes. Add chopped green onion, ginger slices, pepper and aniseed and stir well.
5. Put the cooked pig spine into it and pour in hot water, the amount of which is equal to that of the spine. Bring it to a boil and simmer for 40 minutes.
6. After the time is up, add the vermicelli, add salt to taste, and continue to stew for 10 minutes. Stew the vermicelli until it is transparent, turn off the fire, and take out the pot. A pot of stewed sauerkraut with bones is ready.