Yam Cake

Eat more yam in winter to strengthen the spleen and stomach. It is a delicious breakfast that is suitable for both adults and children.

Ingredients: yam, eggs, flour, yeast, sugar,

Method:

1. Scrape the yam, clean it, cut it into long sections, yam It is recommended to wear gloves when scraping to avoid hand allergies.

2. Add half a pot of water to the pot, put the yam into the pot and steam until cooked.

3. Grind the steamed yam with a spoon into yam puree while it is hot, add 150 grams of flour, 1 gram of yeast, 1 egg, 20 grams of sugar, and a small amount of warm water and knead them together into a smooth dough. Ferment for one hour.

4. Sprinkle some flour on the board, take out the fermented dough and place it on the board, knead evenly and roll it into a round shape.

5. Use a small mold to press out the flower shape. The green embryo after pressing is as shown in the picture.

6. Brush the pan with a layer of cooking oil, put the raw yam cake embryo into the pan and fry until both sides are colored.

Cooked rice cakes with cabbage

Chinese cabbage is the main dish in winter, and hundreds of vegetables are not as good as cabbage, which fully illustrates the nutrition of cabbage.

Ingredients: cabbage, rice cake, millet pepper, sweet and spicy sauce, salt, cooking oil,

Method:

1. Wash the cabbage and dry it. , cut into small pieces, sort the leaves and stems into plates, wash and cut the millet peppers and set aside.

2. Rinse the rice cakes with water and boil a pot of water. After the water boils, put the rice cakes into the pot and cook for three minutes until soft.

3. Add oil to the pan, stir-fry the millet and pepper for a few times until fragrant, then add the cabbage stems and stir-fry until soft.

4. Pour a large bowl of water, add two spoons of sweet and spicy sauce, bring to a boil over high heat, and cook for another three minutes.

5. Finally, pour the cabbage leaves and rice cake into the pot, add a spoonful of salt, and cook for two minutes until the rice cake is cooked and the flavor of the soup is fully absorbed, then it is ready to serve.

Braised radish

You eat radish in winter and ginger in summer. How can you miss radish on the winter table?

Ingredients: radish, minced garlic, light soy sauce, dark soy sauce, oyster sauce, salt, cooking oil,

Method:

1. Peel the radish, Wash, cut in half, cut into long strips, and then into small pieces. Sprinkle in a spoonful of salt, stir evenly with chopsticks, and marinate for 10 minutes to drain out the water.

2. After ten minutes, peel the radish aside. You can see that there is a lot of water. Pour away the pickled water.

3. Add oil to the pot, add minced garlic and stir-fry until fragrant, then add white radish and stir-fry continuously to coat it evenly with cooking oil.

4. Pour in one spoonful of light soy sauce, one spoonful of dark soy sauce, and two spoons of oyster sauce and stir-fry evenly.

5. Pour in water that covers the ingredients, bring to a boil over high heat, then change to medium heat and cook for 5-8 minutes, and finally reduce the juice over high heat.

6. Sprinkle a handful of chopped green onions for garnish. It is simple and delicious. It is even more delicious than braised pork. This is the best dish to eat in winter. It costs 1 yuan per pound. It is delicious and cheaper than meat.

Green vegetable and tofu soup

Drinking soup in cold weather is the most comfortable. One bowl will warm your whole body. Green vegetable and tofu soup is delicious and you don’t have to worry about gaining weight.

Ingredients: Shanghai greens, fat tofu, eggs, pepper, salt, cooking oil, sesame oil,

Method:

1. Two green vegetables, There are two eggs and a box of fat tofu. Today’s soup only uses half a box of fat tofu, and the soup is just enough to drink two. If there are many people, you can put them all in and add more water and vegetables.

2. Crack two eggs in a bowl and mix evenly. Put a small amount of cooking oil in the pot, pour in the egg liquid, fry until one side is formed, then flip and fry until it is colored, and use a spatula to smash it into pieces. .

3. Pour half the pot of water, cover the pot, bring to a boil over high heat, then lower the heat and simmer until the soup turns milky white, about ten minutes.

4. When boiling eggs, take out the tofu with internal fat from the box. Here is a tip to remove the tofu with internal fat. First tear off one corner of the lid to let air enter the box, and then Cut a small slit in the four corners of the bottom, and finally tear off the lid to easily take out the perfect tofu. Cut the tofu into small pieces with a knife, let it rest for a while, and drain off the excess water.

5. Pour the tofu into the pot, add a spoonful of salt and a small amount of pepper, and cook for another three to five minutes. Let the tofu taste.

6. Finally, pour Shanghai Qing into the pot and bring to a boil, add two or three drops of sesame oil, take it out of the pot and drink it. It’s cold, so cook a pot of soup every day to warm your body and stomach. of. A bowl of it will warm you from head to toe.

Pork and cabbage stewed vermicelli

Dongtian’s favorite dish from the north, my husband eats it every now and then.

Ingredients: pork belly, pickled cabbage, vermicelli, ginger, garlic, light soy sauce, salt, cooking oil,

Method:

1. Rinse the pork belly , cut into thin slices. If you are worried that the meat slices will not be easy to cut, freeze it first and then cut it. You can cut it as thinly as you want.

2. Pickled cabbage, the pickled whole cabbage I bought in a bag, cut it into shreds after taking it out of the bag, and then rinse it with water to control the moisture. The pickled cabbage bought from outside must be rinsed once, otherwise the dish will be very sour.

3. Soak the vermicelli in warm water. The chef uses sweet potato flour, which he brought from his hometown in Hunan. The authentic sweet potato vermicelli is handmade by relatives. Very delicious.

4. Add oil to the pan, first add ginger and garlic and stir-fry until fragrant, then add pork and stir-fry until it changes color.

5. Pour in the cabbage and stir-fry to get the sour aroma. The cabbage will be more delicious if you stir-fry it, but it will not be so fragrant if you cook it directly.

6. Add water that has not covered the ingredients, add two spoons of light soy sauce, bring to a boil over high heat, then change to medium heat and cook for 30-40 minutes to fully cook out the flavor of the cabbage.

7. When there is a small amount of soup left, add vermicelli and salt, bring to a boil again, sprinkle some chopped green onion to garnish and serve. It's so delicious. When the weather gets cold, my husband gets craving for this Northeastern dish. He cooks it in a pot and eats it all.

Dry-fried radish and bacon

Hunan people’s favorite winter dish is fried radish and bacon. I'm salivating through the screen.

Ingredients: dried radish, bacon, green onions, tempeh, cooking oil,

Method:

1. Prepare a small bowl of homemade dried radish, add fresh Wash the radish, cut it into strips and dry it in the sun, then cut it into small pieces, add salt and black beans, mix well, put it in a sealed bottle, marinate it for three to five days and then you can eat it.

2. Use warm water and steel wool to scrub the bacon clean. There will be no black oil stains on the surface. Then cook it in a pot with cold water for 15 minutes. The bacon you buy uses more salt. You need to cook some salt before eating. taste.

3. Cut the cooked bacon into thin slices and put it on a plate for later use. It looks very appetizing, it’s fat and translucent. It doesn't taste greasy either.

4. Heat a small amount of cooking oil in a pan, add bacon and stir-fry until slightly curled, add scallions and stir-fry until fragrant, then add a spoonful of black bean and stir-fry until fragrant.

5. Finally, add the dried radish and stir-fry for a few times to make the flavor fully and evenly distributed. Then add a handful of chopped green onions to garnish, and the fragrant meal is ready. It can finish three bowls of rice in one go.

Aspic

A winter appetizer, two pounds of pig trotters, stewed and frozen, cut into a plate if you want to eat, it is delicious.

Ingredients: pig trotters, pig skin, ginger, cooking wine, light soy sauce, dark soy sauce, oyster sauce,

Method:

1. Cut the pig trotters Clean the pork skin, shave off the oil on the pig skin, put it in a pot with cold water, cook for five minutes, and cook until the pig skin becomes hard and rolled up.

2. Check the pig skin, clean the hair, cut the pig skin into small pieces, and cut the pig trotters into thin slices.

3. Put the pig's trotters and pig skin into a casserole, fill it with water, add light soy sauce, dark soy sauce, oyster sauce, ginger slices and onions, bring to a boil over high heat, then reduce to low heat and simmer for an hour and a half. .

4. Cook until the pork skin breaks with just a pinch of chopsticks, leaving some soup.

5. After cooling, pour it into a crisper until it is completely cool. Place it in the refrigerator to refrigerate overnight and it will take shape. Turn it upside down on a cutting board and cut into pieces according to your preference. It tastes great. Both the wine and the meal are excellent.

Fat beef rolls cooked with hot pot base

Winter is inseparable from hot pot and when you can’t eat hot pot, have a plate of fat beef cooked with hot pot base. Wow, it’s delicious in the world.

Ingredients: hot pot base, beef rolls, enoki mushrooms, coriander, cooking oil,

Method:

1. A small piece of hot pot base, everyone When buying, you can buy this kind of individually packaged ones, which are convenient to use. They include half a box of beef rolls, a small handful of enoki mushrooms, and a small handful of coriander.

2. Cut off a small section of the root of the enoki mushroom, clean it, and remove the roots of the coriander and wash it.

3. In a small casserole, pour a small amount of cooking oil, put the hot pot base ingredients in and stir-fry until fragrant.

4. Pour half the pot of water, bring to a boil over high heat, then change to medium heat and simmer for three minutes to fully bring out the flavor and allow the soup to fully absorb its flavor.

5. Put the enoki mushrooms into the pot and cook for one minute. Don't set the fire too high. A small casserole meant for one person will easily overflow if the heat is too high.

6. Add the beef rolls and bring to a boil. Just like when we usually eat hot pot, it will be cooked after just two hot pots. Remember not to cook it for too long, and garnish with some coriander leaves at the end. Wow, it’s served directly to the table in one pot, and you don’t have to wash a bowl. It’s so delicious. I kept eating and sweating, and the more I ate, the warmer I felt.