Label home cooking, single recipe, qi and blood nourishing conditioning, nourishing health conditioning, winter health conditioning

The dishes are divided into scallions.

Seasoning onion spice

Ingredients: mutton (hind legs)150g, onion150g.

Seasoning: vegetable oil 25g sesame oil 5g soy sauce 15g garlic 15g cooking wine 10g vinegar 5g ginger juice 5g each.

The taste is tender and smooth, with a little onion fragrance.

manufacturing method

1. Cut the mutton into 4.5cm long slices.

2. Remove the onion leaves from the green onion, keep the onion white, wash and cut the hob section.

3, garlic peeled and washed into garlic paste.

4. Heat the oil in the pan, stir-fry the meat slices until they change color, and add cooking wine, ginger juice and soy sauce to taste;

5. Finally, add onion, garlic and vinegar, and pour in sesame oil.

Tips: This dish can be roasted with fire.

Health tips

1. Mutton tonifies qi and nourishes blood, warms the middle warmer and nourishes the stomach. 2. Mutton is rich in protein, and also contains a lot of vitamin B 1. Eating it with onion can promote its absorption. This dish tonifies qi and blood and is suitable for the weak.

Winter recipes-stewed beef with radish

Label Beijing cuisine, winter health care conditioning, anemia conditioning, blood tonic conditioning, spleen invigorating and appetizing conditioning,

Classification of dishes and original stews

Seasoning salty taste

Ingredients: white radish 450g beef (lean meat)100g.

Seasoning: onion 15g ginger 15g cooking wine 10g soy sauce 10g salt 4g monosodium glutamate 2g star anise 3g peanut oil 40g each.

The taste is soft and rotten, mellow and fresh.

manufacturing method

1. Wash radish and beef respectively, cut into 2cm square pieces, blanch them in boiling water, and take them out;

2. Heat the oil in the pot, add onion, ginger and star anise, stir-fry until fragrant, add fresh soup, cooking wine and beef, and stew until cooked;

3. Add radish pieces, boil, and skim off the floating foam;

4. When the radish is cooked, add salt, soy sauce and monosodium glutamate, and pick out the onion, ginger and star anise.

5. Then skim the float and put it into the soup bowl.

Tips: This product needs about 750g of fresh soup to make the stew taste better.

Winter recipes-mutton and radish soup

Keywords label private cuisine, nourishing and health care conditioning, malnutrition conditioning, winter health care conditioning,

Classified cooking of dishes

Seasoning salty taste

Ingredients: 400g of mutton (thin) and 300g of white radish.

Ingredients: coriander10g

Seasoning: 2 grams of soy sauce, 6 grams of yellow wine, 3 grams of salt, salad oil, onion 15 grams, 10 grams.

manufacturing method

1. Wash and slice mutton and soak it in soy sauce and Shaoxing wine.

2. Wash the radish, peel and slice it, and chop the parsley.

3. Stir-fry onion and mutton in oil, add appropriate amount of water, add radish, simmer for 40 minutes, and season with coriander.

Winter recipes-casserole tofu

Keywords Sichuan cuisine, beauty care, winter care,

Cuisine classification casserole

Seasoning salty taste

Ingredients: 800g of tofu.

Ingredients: beef tendon (soaked hair) 75g sea cucumber 100g squid (fresh) 150g bamboo shoots 150g pork tripe 200g chicken 200g mushroom (fresh) 50g shrimp skin 15g.

Seasoning: salt 10g monosodium glutamate 10g each.

manufacturing method

1. Remove the hard edges of tofu, shell and cut into 2cm pieces; Cleaning tendon, sea cucumber and squid, and cutting into pieces; Wash bamboo shoots, remove shells and cut into thin slices; Wash pork belly and slice it; Cut mushrooms in half; Blanch the above materials with hot water for later use.

2. Cook the chicken in the stock, take it out and soak it in cold water, and cut it into cubes after it is completely cooled.

3. Prepare a large casserole, put tofu, tendon, sea cucumber, squid, bamboo shoots, pork tripe and mushrooms into the pot, add broth, salt and monosodium glutamate, first boil it with strong fire, then simmer it with low fire for about 1 hour, and eat the whole pot when eating.

Production skill

1. Pork belly cleaning method: scrape off the mucus on the outer layer of raw pork belly with a blunt knife, cut it open, scrape off the mucus, blanch it with hot water, and rub it with coarse salt, vinegar, onion and ginger to remove the fishy smell. You can add a small stove as a hot pot in winter.

Winter recipes-tomato mutton soup

Label tonic health conditioning, winter health conditioning, constipation conditioning, spleen appetizing conditioning, beauty conditioning

Classified cooking of dishes

Seasoning salty taste

Ingredients: mutton (fat and thin alternately) 500g potato 250g tomato100g carrot 50g cabbage150g onion 50g.

Ingredients: coriander10g

Seasoning: tomato sauce 50g pepper 1g salt 8g peanut oil 50g each.

manufacturing method

1. Wash the mutton, put the whole piece into the pot, add water until it is half done, take it out and cut it into small squares for later use;

2. Peel potatoes, remove seeds from tomatoes, and cut them into small cubes with onions, Chinese cabbage and carrots;

3. Add a small amount of minced onion to tomato sauce, stir-fry with oil, and add 1 tablespoon mutton soup to make tomato sauce;

4. Take 1500g mutton soup and boil it. Put the chopped mutton and all vegetables into the soup, add salt and tomato sauce.

5. After the soup is cooked, add pepper and remove the coriander powder.

Health tip: This soup not only has nourishing effect, but also has a good effect of promoting defecation because of the addition of vegetables. Nourish the body, promote defecation, stimulate appetite and eliminate troubles.

One of the winter recipes-Braised pork with green garlic

Label private kitchens, youth recipes, old people recipes, athletes recipes, winter health conditioning.

Classified stew

The seasoning type is slightly spicy.

Ingredients: barbecued pork180g green garlic 90g tofu 400g.

Seasoning: garlic 5g soy sauce 15g sugar 5g salt 2g pepper 1g vegetable oil 40g each.

manufacturing method

1. Remove the old leaves from the green garlic, wash it, and obliquely cut it into pieces for later use;

2. Rinse the tofu with water, drain it, cut it into small strips, fry it in oil until golden brown, and put it away for use;

3. Burn the meat and cut it into small pieces;

4. Heat the pan, saute the garlic, pour the meat, stir-fry the tofu, and then add the green garlic and seasoning to serve.

Tips for making: the fire nest is the pork tenderloin. Some people call it three layers of meat. After curing barbecue, it becomes barbecue, which is the fire nest.

Winter recipes-casserole offal

Name casserole zasui

Keywords label private cuisine, health care and conditioning in winter, cold conditioning of limbs, nourishing qi and blood, tonifying kidney,

Pinfenlei casserole

Seasoned milk soup is salty and fresh.

Ingredients: 50 grams of mutton (cooked), 50 grams of sheep heart, 50 grams of sheep lung, 50 grams of sheep belly and 50 grams of sheep fat intestine.

Ingredients: coriander 15g.

Seasoning: onion 15g sesame sauce 50g ginger 3g star anise 2g salt 4g spicy soy sauce 2g pepper 1g each.

The soup tastes milky white, mellow and fragrant, and has a unique flavor. It is delicious in winter.

manufacturing method

1. Put five kinds of mutton, sheep heart, sheep lung, sheep belly and sheep fat intestine into a boiling water pot, scald them thoroughly, take them out and drain them.

2. Mutton, sheep lung and sheep heart are cut into pieces respectively; Cut the lamb belly dish into wide strips; Sheep fat intestines are cut into elephant eye pieces.

3. Add salt and water to sesame paste, stir well, add pepper noodles, Chili oil, coriander powder and goose feather onion, and mix into seasoning.

4. Put the casserole on the fire, add broth, mutton, sheep heart, sheep lung, sheep belly, sheep fat sausage and seasoning slices, add onion, ginger slices, aniseed and salt, and simmer on low heat.

When making tips, put seasonings according to your own preferences.

Winter recipe-stewed old duck soup with Chili

Label anorexia conditioning, spleen and appetite conditioning, nourishing conditioning, gastritis conditioning, winter health conditioning

Classified stew

Seasoning salty taste

Material: duck1500g pig elbow 640g.

Ingredients: 40 grams of ham.

Seasoning: pepper 1.2g ginger 5g each.

manufacturing method

1. scrape the duck clean, remove the tail and fat, and drain the water;

2. Wash the pepper and ham, put them into the abdominal cavity of the duck and sew them with thread.

3. Remove the oil pan and fry with ginger until the duck face is slightly yellow;

4. Wash pig elbows;

5. Put all the ingredients in a saucepan, add water to boil and stew for 4 hours and 30 minutes;

6. Season with salt and drink.

Health tips

1. This soup can dispel cold, tonify middle energizer, strengthen spleen and stimulate appetite, and can be used for spleen and stomach deficiency cold, pale mouth and fluid, stomach cold pain and dizziness, anorexia, stomach cold vomiting, nausea, etc. 2. Add pepper to the lean old duck to make the soup more nutritious. Pepper can warm the middle warmer to relieve pain, cure stomach cold pain, strengthen tendons and stop vomiting; 3. Drink this soup often, warm and dispel cold, and regulate stomach to stop vomiting, which is a winter tonic soup.

One of the winter recipes-three spicy dog meat

Keywords Beijing cuisine, winter health care conditioning, kidney-tonifying conditioning, yang-tonifying conditioning,

Classification of dishes and original stews

Seasoning salty taste

Ingredients: 500g dog meat.

Composition:

Seasoning: 25g onion, 25g ginger, 25g garlic, 25g soy sauce, 25g pepper, 2g monosodium glutamate 1g sugar, 3g pepper (dried red tip) 10g salt, 2g yellow wine, 25g soybean oil and 75g each.

The taste is red and bright, the meat is rotten, and the taste is fragrant and salty.

manufacturing method

1. Boil the dog meat with skin in a pot for 10 minutes, and put it in a cold water basin to wash the blood foam. Add1500g of water to the pot, put the dog meat on the pot cover, cook for another three hours, take it out after cooking, and cut it into one-inch square pieces with a knife.

2. Put oil in the spoon, add onion, ginger, garlic and pepper powder when the oil is hot, add chicken soup, pepper water, refined salt, monosodium glutamate, soy sauce, white sugar and Shaoxing wine when it is fried to yellow, pour dog meat, stew for five minutes on low heat, move the spoon to high heat, and take it out when the juice is strong.

Tips for making pepper water: When making pepper water, boil it one day in advance and soak it for one night according to the ratio of 1 6 kg of water for two peppers.

Winter cookbook-wax goose

Label qi tonic conditioning, cough conditioning, spleen invigorating and appetizing conditioning, winter health care conditioning, malnutrition conditioning.

Plant classification wax

Flavoring original flavor

Material: Goose10000g

Seasoning: 30g salt150g pepper10g sugar.

manufacturing method

1. After the goose (Zhuang goose) is slaughtered, it is scalded with boiling water, cut open from the back, eviscerated (used for other purposes) and dried in the sun.

2. Stir-fry the salt to dry the water, evenly spread it on the goose, put more on the thick meat, and put a few holes in it with a bamboo stick. After cleaning, put it in a wooden basin, cover it and marinate for 2 days. Take it out and hang it in the sun 1 to 2 days, spread it out with bamboo sticks when drying, then put it away from the sun and hang it in a well-ventilated place for preservation.

3. When eating, the cut part should be cooked in an appropriate way.

Production skill

1. In some places, dry plucking is used for processing, so be careful not to damage the skin. 2. Most people eat dried goose by steaming skin and fat, frying lean meat and cooking bones, and adding kidney beans or peanuts when cooking. 3. Fasting 1 ~ 2 days before goose slaughter, and feeding some light salt water.

Winter recipes-mutton slices soup

Label Beijing cuisine, nourishing health care conditioning, malnutrition conditioning, winter health care conditioning, cold limbs conditioning

Classified stew

Fragrance type: clear fragrance.

Ingredients: mutton (thin)100g cabbage 200g.

Seasoning: peanut oil 25g monosodium glutamate 4g onion 3g ginger 20g soy sauce 5g salt each.

It's delicious and fragrant.

manufacturing method

1. Wash the mutton and cut it into thin slices. Wash the cabbage and cut it into 3 cm long strips.

2. Put the soup pot on the fire, heat it with oil, and put the ginger and onion into the wok; Then stir-fry the sliced meat for a while and add the soup stock, soy sauce, salt and cabbage. When the soup boils again, add monosodium glutamate and put it into the soup bowl.

It takes1000g of stock to make this product.

Winter recipes-six-flavor beef rice

Label gastritis conditioning, spleen conditioning, qi and blood tonic conditioning, deficiency conditioning, and winter health care conditioning.

Classified cooking of dishes

Flavoring original flavor

Ingredients: 500 grams of beef (hind legs) and 500 grams of japonica rice.

Ingredients: 3g of Amomum tsaoko, 3g of Amomum villosum, 3g of long pepper, 3g of Alpinia officinarum and 3g of dried tangerine peel.

Seasoning: 3g of pepper, 30g of ginger, 0g of salt10g, 5g of monosodium glutamate, 2g each.

manufacturing method

1. Wash the beef, soak it in cooking wine, blanch it in boiling water, take it out and slice it.

2. Put pepper, water chestnut, dried tangerine peel, Amomum tsaoko, Amomum villosum, Alpinia officinarum, etc. Put into the pot, add appropriate amount of water and fry the juice for later use.

3. Slice ginger.

4. Wash the japonica rice, put it in a pot, add the decoction of the above medicinal materials, add beef slices, ginger slices, refined salt, monosodium glutamate and appropriate amount of water, and cook it into rice.

Health tips

1. Warming the spleen and stomach, regulating qi and regulating middle energizer. 2. Suitable for spleen deficiency, stomachache, chest distress and discomfort.

Winter recipe-black pepper mixed with beef tenderloin

The dishes are divided into scallions.

Seasoning spicy

Ingredients: 500g beef tenderloin.

Ingredients: 50g onion, 50g egg.

Seasoning: cooking wine 8g salt 5g monosodium glutamate 3g onion juice 3g ginger juice 2g pepper 5g wheat flour 5g onion 5g Chili oil 3g sesame oil 5g each.

The taste is crisp outside and tender inside, spicy and delicious.

manufacturing method

1. Beef is cut into strips with a thickness of 4cm 1cm;

2. Mix beef strips with yellow wine, refined salt, onion ginger juice and egg white, and mix in flour;

3. Wash and shred the onion for later use;

4. Peel and wash the green onions and cut them into chopped green onions for later use;

5. Heat the oil pan to 80% heat, add beef and fry until golden brown, and take out and drain the oil;

6. Leave a little base oil in the original pot, stir-fry onion, pour beef strips, add monosodium glutamate and pepper (black pepper) and mix well;

7. Sprinkle with red oil and sesame oil, sprinkle with chopped green onion and let it cool.

Winter recipes-bad meat

Classified steaming of dishes

Flavoring bad flavor

Ingredients: 500g ribs (pork belly).

Seasoning: soy sauce 100g fragrant grain 120g cooking wine 100g white sugar, 75g ginger 15g onion 15g each.

The taste is red, crisp and rotten, fat but not greasy, and it melts in the mouth.

manufacturing method

1. Wash and slice ginger;

2. Wash the onion and knot it;

3. Scrape the pork belly and wash it, put it in a cold water pot, cook it until it is five-cooked, take it out and wash it;

4. Put the skin face down into a casserole with a bamboo grate bottom, add100g of soy sauce, sugar, cooking wine, onion, ginger slices and 200ml of pork soup, flatten it with a disc, and cover the casserole;

5. Boil on medium fire for 5 minutes, then simmer on low fire for about 30 minutes, take out the meat and let it cool completely;

6. In a bowl, pour 5 grams of soy sauce, cut the meat into pieces about 9 cm long and 0.9 cm thick, and discharge it into the bowl with the skin down;

7. Mix the fragrant granules with 1 00g braised pork juice evenly, spread it on the meat surface, seal the bowl with cellophane, steam it in a cage for about1hour, and turn the meat into a plate.

Production skill

1. Pork should be boiled in water, cut off the blood and then fished out. Add seasoning and stew for 30 minutes to taste. Add soy sauce and fragrant grain and steam until crisp and rotten, which takes about 2 hours. Boil, stew and steam. 2. The finished product is excellent in color, fragrance, taste and quality.

Winter Recipe-Tofu jiaozi

Tofu Zi Yuan

Keywords Hubei cuisine, winter health care,

Classification and steaming of dishes

Seasoning salty taste

Ingredients: tofu 1000g glutinous rice 150g pork ribs (pork belly) 200g grass carp 150g.

Ingredients: dried shrimp 10g egg 60g.

Seasoning: salt 2g soy sauce 10g shallot 25g ginger 5g pepper 2g monosodium glutamate 2g each.

The taste is round, tender, delicious, instant in the mouth and rich in taste.

manufacturing method

1. Tofu is soaked in clear water for two or three times, wrapped in gauze and drained in a basket;

2. Wash the glutinous rice with clear water, cook it in a boiling pot, take it out, and pour it with clear water until it is cool;

3. Peel the pork belly and cut it into diced meat;

4. Mix a little monosodium glutamate, Jiang Mo and salt into the diced meat to taste;

5. Slaughter grass carp, slice steak and chop it into minced meat;

6. After the dried shrimps are soaked in warm water, drain the water;

7. Pour the drained tofu into a basin, stir, and add minced fish, monosodium glutamate, pepper, salt, eggs, Jiang Mo and dried shrimps.

8. Add diced meat into the well-mixed tofu and minced fish and mix well;

9. Finally, put the glutinous rice and chopped green onion into the diced tofu fish and continue to mix well;

10. Wipe the steamer grid with oil and sprinkle some water to prevent adhesion;

1 1. Squeeze the mixed raw materials into balls the size of eggs, and put them on the cage in sequence;

12. steam in boiling water for 30 minutes, take it out and put it on a plate, sprinkle with chopped green onion.

Production skill

1. Before mashing tofu, tear off the skin to reveal white matter; 2. When tofu is made into paste, you can slowly add various ingredients until the tofu paste can be used.

Health Tips "Tofu Maruko" is a seasonal food in winter.

"Tofu Dumpling" is one of the famous dishes with traditional folk flavor in Hubei. Tofu balls are steamed with tofu as the main ingredient and glutinous rice, pork belly, dried fish and dried shrimps.

Winter recipes-osmanthus honey lotus root slices

Labeled desserts/snacks, recipes for the elderly, cold conditioning of limbs.

Classification and frying of dishes

Flavoring sweetness

Ingredients: lotus root1000g

Ingredients: 250g of glutinous rice and 50g of wheat flour.

Seasoning: sugar100g honey 50g lard (refined)15g osmanthus fragrans 5g each.

It tastes sweet and glutinous, and can be used as beets and snacks.

manufacturing method

1. Wash the glutinous rice and put it in a basket to dry;

2. Wash the old lotus root, and drain it with one end cut upside down;

3. Pour the glutinous rice into the lotus root hole and tap the cut end face several times with the handle;

4. Put it in a cage, steam it with strong fire for 40 to 50 minutes, then take it out and chill it with cold water;

5. Scrape off the skin and cut into pieces of 1 cm;

6. Dip in dry flour, fry in warm oil until golden brown, and put it in the pot;

7. White sugar and honey are slightly boiled into syrup with slow fire, topped with cooked lard and sprinkled with osmanthus;

8. Stir-fry until the sugar juice is tightly wrapped by lotus root slices.

It is suggested that the lotus root in the main ingredient should be the old lotus root.

One of the winter recipes-burning cabbage with mushrooms

Ingredients: 200 grams of Chinese cabbage.

Ingredients: 3 grams of dried mushrooms.

Seasoning: salt 5g lard (refined) 10g monosodium glutamate 1g each.

manufacturing method

1. Mushrooms are soaked in warm water, pedicled and washed; Wash the cabbage and cut it into 3.5 cm pieces.

2. Heat oil, stir-fry the cabbage until it is half cooked, then add salt, mushrooms and monosodium glutamate, add some broth or water, and cover the pot to burn.

Winter recipes-winter bamboo shoots and red muntjac silk

Winter bamboo shoots and muntjac silk

Label Anhui cuisine, winter health conditioning

Sorting and frying dishes

Seasoning salty and sweet

Ingredients: muntjac meat 250g, winter bamboo shoots150g.

Material: egg white 25g.

Seasoning: ginger 10g salt 2g soy sauce 20g chives 10g lard (refined) 50g sugar 2g yellow wine 10g each.

Venison tastes silvery red, fresh and tender, and winter bamboo shoots are crisp and slightly sweet.

manufacturing method

1. Slice the washed muntjac meat and cut it into 4 cm long and 0.3 cm wide silk;

2. Add shredded red muntjac into egg white, ginger (minced), yellow wine and salt and mix well;

3. Wash the winter bamboo shoots and cut them into silk slightly thinner than the red muntjac silk;

4. Put the pot on fire, add cooked lard and heat it to 50%. Remove the shredded muntjac from the pot and push it away with a spoon. When the shredded pork is quite discolored, immediately pour it into a colander to drain the oil;

5. Add winter bamboo shoots, soy sauce, a little salt and white sugar to the remaining oil in the original pot, stir fry a few times, and add chicken soup for about half a minute;

6. Add shredded muntjac, dilute with wet starch, turn it over a few times, pour sesame oil on the pan and put it on the plate, sprinkle with onion (minced).

Tips for making winter bamboo shoots: Cook them in a cold water pot before cutting to increase toughness and reduce sourness (canned bamboo shoots are sour).

Winter recipes-stewed assorted dishes

Label Shandong cuisine,

Classification of dishes and original stews

Seasoning salty taste

Ingredients: pork (fat and thin) 75g potato 75g eggplant 75g carrot 75g tomato 75g green pepper 50g cucumber 75g.

Seasoning: cooking wine 10g soy sauce 15g pepper 2g star anise 5g salt 3g monosodium glutamate 2g sugar 2g onion 5g ginger 5g garlic 10g lard (refined) 40g each.

The taste is soft, rotten, salty, delicious, economical and nutritious.

manufacturing method

1. Braised pork for later use;

2. Wash potatoes (peeled), eggplant (peeled), carrots, tomatoes and cucumbers respectively and cut them into hob blocks;

3. Wash and slice the green pepper;

4. Soak Zanthoxylum bungeanum and aniseed in water, pick out Zanthoxylum bungeanum and aniseed, and keep Zanthoxylum bungeanum and aniseed water;

5. Heat the lard in the frying spoon, put the onion and Jiang Mo into the frying pan, and add cooking wine, soy sauce, pepper aniseed water, refined salt, sugar and broth 750 to boil;

6. Add potato pieces, carrot pieces and braised pork, and stew until it is half cooked, then add eggplant pieces and stew;

7. When all the ingredients in the spoon are cooked, add tomato pieces, cucumber pieces, green pepper slices, garlic rice and monosodium glutamate to stew, then take out the spoon and put it in a bowl.