When the weather is cold in winter, people like to eat some big fish and meat with high calories, but eating too much meat is not only boring, but also difficult to consume; In fact, tonic doesn't have to be fleshy, and nutrition should be balanced. We should also adapt to the weather, eat in season and make up for three and nine in winter. Don't always eat big fish and meat. No matter whether you have money or not, you should eat more of these eight kinds of alkaline foods and nourish them in the season.
1 lotus root
Lotus root is a vegetable that grows in water and belongs to cool alkaline food. In winter, the weather is cold and the climate is dry, so it is beneficial to eat more lotus roots. Lotus root grows in summer and autumn. It contains a lot of starch. The taste is glutinous and sweet, making it the first choice for soup making in winter.
Recipe recommendation ribs lotus root soup
Ingredients: lotus root, ribs, ginger, salt, chicken essence, pepper, shallots, cooking wine.
1. After buying lotus root, peel it first and then clean it, then cut it into a slightly larger iron frame, put it in the pot, sprinkle it with a layer of salt and marinate it for a while.
2. Chop the ribs into small pieces of uniform size, put them in a pot and blanch them with cold water. After the water boils, remove the floating foam in time. After taking them out, wash the ribs with warm water to make the soup more refreshing.
3. Heat the pan and put the oil in it. Add ginger slices and ribs and stir-fry over high heat. After the ribs are slightly burnt, add enough water and bring to a boil. After the soup turns white, transfer to the casserole.
4. Wash the pickled lotus root once, then put it in a casserole, boil it on high fire and stew it on low fire for 2 hours. Finally, add salt and chicken essence to taste, and sprinkle chopped green onion on the table.
No.2 white radish
White radish is available all year round, and it is the best in winter. White radish in winter is rich in water and nutrition, which helps to stimulate appetite and digestion. It is called "talinum". There is a folk proverb that "the doctor is fine when radish is on the market", which shows that the nutritional value of radish is very high, so you should eat more radish in winter.
The recipe recommends white radish balls.
Ingredients: white radish, minced meat, ginger, salt, monosodium glutamate, chicken essence, soy sauce, pepper, corn flour and eggs.
1. Wash and peel the white radish, then cut it into shredded radish, put it in a bowl and marinate it with salt 15 minutes.
2. Put the minced meat into a basin, add salt and stir, then add egg white, monosodium glutamate, chicken essence, pepper, soy sauce and cornmeal and stir.
3. Squeeze the pickled radish out of the water, put it into the minced meat and stir it evenly, then make it into balls by hand.
4. After the meatballs are made, put them on a steamer and steam them in SAIC 15 minutes.
Lettuce number three
Lettuce is a common vegetable in life, and both stems and leaves can be eaten. The stems are crisp and green. They are not only valuable and delicious, but also rich in vitamins and carotene. Eating more is good for children. There are many ways to make lettuce, such as cold salad, raw, stir-fried, stir-fried and so on.
Recipe recommendation bacon fried lettuce
Ingredients: lettuce, bacon, garlic, red pepper, salt, chicken essence, oyster sauce, soy sauce.
1. Peel the lettuce first, pay attention to scrape off the white stems when peeling, otherwise it will affect the taste, and then cut it into diamond-shaped pieces for later use.
2. Cut the bacon into even slices and blanch it in cold water to reduce the salty taste of bacon.
3. Heat oil in a pan, add garlic, bacon and garlic to stir fry, then add red pepper slices and lettuce to stir fry, and add a little water to boil for a while.
4. Add salt, chicken essence, oyster sauce and soy sauce and continue to stir fry. Lettuce can be served out of the pot.
No.4 Chinese cabbage
Cabbage is the main course on our table. It tastes especially sweet after frost in winter. As the old saying goes, "Cabbage and radish are safe". Cabbage is rich in crude fiber, vitamin C, vitamin E and other nutrients, which can help us scrape off the excess oil in the intestines of big fish and meat, so remember to eat it often in winter.
Recommended recipe oily cabbage
Ingredients: Chinese cabbage, lard residue, ginger, garlic, salt and chicken essence.
1. Clean the cabbage first, especially the parts of the roots that are easy to hide sediment, and it is best to clean them several times.
2. Heat the oil in the pot, add the minced ginger and garlic and oil residue and stir fry, then add the cabbage and stir fry. Stir fry must be on fire, otherwise it will not be fragrant.
3. Add salt and chicken essence when the cabbage is cooked for seven minutes, then continue to stir fry evenly on high fire, and then take it out of the pot and put it on the plate.
No.5 chrysanthemum
Chrysanthemum morifolium, also known as Artemisia annua and chrysanthemum, has the fragrance of Artemisia annua and the sweetness of chrysanthemum. Because of this special fragrance, it has no pests and does not need pesticides. This is a real green vegetable. In ancient times, it was a tribute imperial meal, which was called "emperor's dish" and tasted delicious.
The recipe recommends fried Artemisia selengensis
Ingredients: chrysanthemum, garlic, salt, chicken essence, lard.
1. Wash the roots of Artemisia selengensis first, and then remove the older parts of the roots.
2. Heat the pot, add lard, add minced garlic and stir fry, then add chrysanthemum and stir fry.
3. Add salt when the chrysanthemum begins to soften, continue to stir fry, cut off the raw materials, and it is best to drain the water when it is out of the pot, otherwise there will be a lot of vegetable juice in the plate, which will affect the taste.
No.6 xuelihong
Xuelihong is a variety of mustard and is used in the middle leaves of mustard vegetables. "Guangqun Fangfu Recipe 5": "Siming has the name of wild vegetables, and it is frozen when the snow is deep. This dish is unique. " It is called this dish when it snows, hence the name. Snow red can be eaten fresh or made into pickles. Fresh food is bitter and tastes more refreshing after pickling, so it is generally eaten after pickling.
Pickled sherry red
1. First, put the sherry red into a big basin and rinse it with clear water for more than 3 times. Because snow red grows close to the ground, it is easy to hide sediment. If not cleaned, it will affect the taste of the back. Then remove the yellow leaves of the old leaves and dry them.
2. Cut the dry sherry into powder, put it in the pot, then add ginger powder and pepper and stir well. Finally sprinkle some salt and mix well.
3. Find a jar that can be sealed without water or oil. Squeeze the pickled sherry red into the jar, compact it by hand, seal the mouth, and put it in a cool and ventilated place for ten days to eat.
No.7 arrowhead
Sagittaria sagittata is a perennial swamp herb of Alismataceae, which is native to southeast China and its stems are edible. It is a kind of natural vegetable with rich nutrition and high value, which is rich in vitamins, potassium, calcium, dietary fibrin and other nutrients. It can be steamed, boiled, roasted, stewed and fried, and has a sweet taste.
The recipe recommends fried meat with arrowheads.
Ingredients: arrowhead, lean meat, garlic, ginger, oyster sauce, soy sauce, salt, chicken essence and shallots.
1. Wash the arrowheads in the basin first, then cut them into thin and even pieces and soak them in cold water 15 minutes.
2. Wash and slice lean meat for later use.
3. Put the oil in the pot, moisten the pot with high fire, add the lean slices and break them up, then add the arrowhead and stir fry, add some water, add salt, chicken essence, oyster sauce and soy sauce, and simmer for a while.
4. After the mushrooms are cooked, stir fry over high fire to collect the juice, and finally put them on a plate and sprinkle with chopped green onion.
No.8 red cabbage moss
Red cabbage moss is a winter dish, which is not available in other seasons. It is a unique vegetable in China. In ancient times, it was a local product that paid tribute to the emperor, so it was known as "Golden Palace and Jade Cuisine". Red cabbage moss is purple, and its stems and leaves are edible. Generally, stems are the main ones. Its stems are crisp and tender, fresh and sweet, rich in vitamins, carotene, calcium, phosphorus, iron and other nutrients, and the vitamin content is higher than that of Chinese cabbage. So, whether you have money or not in winter, don't miss this dish.
The recipe suggests removing cooking moss.
Ingredients: cauliflower, ginger, garlic, salt, chicken essence, sugar.
1. First break the cabbage moss into small pieces by hand, and pay attention to peeling during folding. Young leaves can be left on it, then washed and drained for later use.
2. Put the oil in the pot, add the minced ginger and garlic and stir fry, then add the red cabbage moss and stir fry. It should be noted that red cabbage moss is best not to be fried in water. If it is too dry, you can add some oil and water from the side of the pot.
3. Add salt, chicken essence and sugar when the red cabbage moss is 7 minutes cooked, and continue to stir fry evenly. When the red cabbage moss is 8 minutes cooked, it can be eaten out of the pot.
# Winter food season #