Persimmon is the best product of nature in late autumn and early winter, and it is most suitable for eating around beginning of winter. In this season's mountains, the leaves have withered, and from a distance, only red persimmons are still hanging on the branches, which is festive and auspicious. Persimmons around beginning of winter are full and ripe, sweet and juicy, and have no astringency. Persimmons have high nutritional value, especially vitamin C, which is 1-2 times higher than that of ordinary fruits. Eating persimmons in early winter has many benefits.

Eat two more pieces of meat.

mutton

The cold wind blows hard, and the mutton is fat and delicious. beginning of winter supplements it, and mutton is the first choice. Mutton is rich in protein, fat and carbohydrates. Eating more in winter can promote blood circulation, accelerate metabolism and help improve immunity.

Braised mutton pot

Ingredients: 200 grams of fresh leg of lamb, carrot 1 root, potato 1 root, half root of onion, a little onion, ginger and coriander.

Seasoning: light soy sauce, crystal sugar, yellow wine, salt and cumin powder.

Exercise:

Cut the leg of lamb into pieces of about 5CM, keep the fat part, soak it in clean water for 20-30 minutes, change the water twice in the middle, and slowly soak it in bloodletting water.

Shred onions, onions, carrots and potatoes.

Heat the oil in the pot, add a little ginger, stir-fry the mutton with high fire, and stir-fry the mutton with medium fire until the surface of the mutton is slightly burnt, so that the unique fragrance of the mutton oil can be fried. When the mutton changes color, it can be taken out for use.

Stir-fry shredded onion and scallion in hot oil in a pot until slightly soft, and add carrots and potatoes to stir-fry until broken; Add the mutton that has been fried first, and stir-fry it together to make it fragrant, so that the mutton that has been fried is tender, fragrant and delicious.

Add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of yellow rice wine, 2 yellow crystal sugar and 1 tablespoon of salt, and stir well. Friends who like spicy food can also add 1 tablespoon of bean paste when frying.

Add 1 small bowl of water to the pot and stew for about 20 minutes on medium fire to fully blend the flavors of ingredients and seasonings; Pan and dish, sprinkle with chopped coriander.

European crucian carp

Folk have the name of "winter crucian carp and summer carp", and eating crucian carp in beginning of winter has a history in some areas. There are many ways to make crucian carp. In early winter, a bowl of milk crucian carp soup is especially delicious, both warm and nutritious.

Carassius auratus and radish soup

Ingredients: fresh crucian carp 1 strip, half white radish, and appropriate amount of ginger.

Exercise:

Wash crucian carp, tear off the black film and gills, cut the fish twice, sprinkle a little salt and cooking wine for curing 15 minutes.

Peel and wash the radish, and plan it into shredded radish for later use.

Heat oil in the pot, dry the crucian carp with absorbent paper, fry it in the pot with low heat, and put some ginger slices to remove the fishy smell. Fry on one side, then turn over and fry until both sides are golden.

After the crucian carp is fried, pour boiling water into the pot. Be careful that it must be boiled water. Fill it with water at a time, and don't add water halfway.

After boiling water is poured in, the fire is kept in the pot for about 8 minutes. Be sure to have a big fire and wash the fish soup with high temperature. This process will be quick, so after pouring the water, you can add shredded radish. Wait until the fish soup turns milky white, then turn to low heat and cook for 5-8 minutes.