It's cold in winter, so eating stew can promote blood circulation and warm your body. The ingredients in the stew become very soft and easier to digest and absorb after a long time and low fire. When stewing, it is often heated with a cover, which is isolated from oxygen, and most of the antioxidant components in the ingredients can be preserved. In addition, some studies have found that after stewing for two and a half hours, the cholesterol in meat will drop sharply and the beneficial unsaturated fatty acids will increase.

Compared with other cooking methods, stew not only keeps the delicious food, but also retains the nutritional value of the food itself to the greatest extent. Therefore, the stew is more nutritious. After a long simmer, the ingredients of the stew become very soft and rotten. For people with bad stomach, it is more conducive to absorbing nutrients. Stews usually stew a variety of raw materials together, and the food is rich and varied. Friends who love health can realize one-click health care through stews and stew whatever they like!

Today, Brother Yang will take this opportunity to share with you six very good stews. The steps are explained in detail, and you can get started after reading them, especially suitable for kitchen white! It's cold, so it's a good choice for the whole family to get together and eat a hot stew. It's soft, rotten and delicious, rich in nutrition, and suitable for the elderly and children!

Required ingredients

Appropriate amount of lamb chops, white vinegar, a few slices of ginger, a onion knot, a few dried peppers, a small handful of pepper, 2 slices of angelica dahurica, a small handful of salt, a small handful of medlar, a small amount of pepper, a little chopped green onion and a little parsley.

Practice steps

1 Winter is the season to eat mutton. Today, it is very simple to share a stewed lamb chop. Prepare a proper amount of lamb chops. First, chop the lamb chops into large pieces and soak them in clear water for one hour to soak out some blood. Then take it out and put it in the pot with cold water. Don't add cooking wine to the mutton, just add a little white vinegar, which can remove the smell of mutton well. Boil slowly over medium heat, and knock off the bleeding foam with a spoon. Don't scoop up too cold water after cooking. When mutton shrinks in cold water, it will affect the taste. Just wash away the blood foam on the surface with the soup in the pot.

2. Prepare a thicker saucepan, heat it more evenly, pour in enough water, stew mutton without too much seasoning, and prepare a few pieces of ginger, a onion knot, a few dried peppers and a handful of pepper. The key to removing fat is angelica dahurica, not too much, but at most two tablets are enough.

3. After boiling the water in the pot, put the lamb chops in, don't cover them yet, just cook for a while and let the smell of mutton spread. After boiling for 20 minutes, cover and simmer for another 40 minutes. In this way, you can smell the fragrance when you open the lid, and the mutton is already soft and rotten, and then add salt to taste. Put a handful of medlar at home and cook it for two or three minutes on high fire. Then take out the lamb chops, sprinkle with some pepper, chopped green onion and coriander, and then pour in the delicious mutton soup to eat.

Brother Yang has something to say.

The stewed lamb chops made in this way, the soup is delicious, the mutton is soft and delicious, and there is no smell. The feeling of eating meat with a big mouth is really beautiful. Friends who like it can collect it and cook it for their families when they have time.

Required ingredients

Two pieces of bean skin, appropriate amount of sweet potato vermicelli, appropriate amount of salt, a handful of leek, a piece of white scallion, a few pieces of garlic, a few dried peppers, an appropriate amount of cooking oil, a spoonful of bean paste, an appropriate amount of light soy sauce and a little light soy sauce.

Practice steps

1 Today, the saying that bean skin and vermicelli are used to make good food is simple, cheap and delicious. First, soak the sweet potato powder in warm water until it is soft but not rotten. Prepare two pieces of bean skin, fold them in half and cut them into strips. Try to choose a thinner bean skin. Boil the water in the pot, add a little salt, pour in the chopped bean skin and blanch it to remove the beany smell, blanch it for about a minute, and then pick it up for later use.

2. Prepare a small handful of leeks and cut them into sections. As required, prepare a piece of white onion, chop it up, and then cut some garlic slices and dried Chili slices. Put oil in a hot pan, pour in onion, garlic and dried pepper, stir-fry until fragrant, add a spoonful of bean paste and stir-fry red oil.

3. Add bean skin and sweet potato vermicelli in turn, add salt and soy sauce to taste, and add a little soy sauce to color. Finally, pour in fresh water without ingredients, and cook for 5-8 minutes on medium heat until the bean skin and vermicelli are soft and their fragrance is boiled. Then pour in the leek, and after the leek is cut off, it is delicious.

Brother Yang has something to say.

The bean skin stewed vermicelli made in this way is delicious and appetizing, and the method is simple. You can make it at first sight. Friends who like it can collect it and cook it for their families when they have time.

Required ingredients

A few chicken wings, pork belly, ribs, chicken feet, a piece of ginger, cooking wine, lotus root, a corn cob, kelp knots, quail eggs, soy sauce, vinegar, soy sauce, two star anises, a few fragrant leaves, a handful of dried peppers, a few crystal sugar, salt and green onions.

Practice steps

1, first prepare meat, chicken wings, put a flower knife on it, cut the pork belly with skin into larger pieces, add ribs and chicken feet, and put it in the electric hot pot. Put a few slices of ginger and a proper amount of cooking wine, pour in clear water, boil in water, remove the floating foam, and then pick it up and wash it.

2. Spread ginger slices on the bottom of the electric hot pot, put the ingredients just processed, and you can also put bones, pig's trotters, etc. Whatever you have in the refrigerator, vegetables can be mixed at will. A section of lotus root, peeled and cut into thicker pieces. A corn cob, chopped and put directly into the pot. I also put seaweed knots and boiled quail eggs that my family likes.

3, now start seasoning, add 50 grams of soy sauce, 30 grams of vinegar, 30 grams of soy sauce, two star anises, a few fragrant leaves, a handful of dried peppers, a few pieces of rock sugar and a proper amount of salt to the pot, and then pour in clear water, the water is less than half of the ingredients. Finally, put some green onions, cover them, choose stew mode and stew for 30 minutes.

4, deflate after 30 minutes, open the lid, open the lid to smell the thick fragrance, and then stir evenly with chopsticks. Then choose the hot pot mode and collect the juice until the soup is thick and the ingredients are ruddy. Delicious and ready.

Brother Yang has something to say.

The lazy stew, the smell of ribs, the softness of chicken feet and pork belly, and the mixture of various ingredients are very delicious. Friends who like it can collect it and cook it for their families when they have time.

Required ingredients

Plum blossom meat, starch, shallots, coriander, salt, sugar, white vinegar, sesame oil, pepper, cooking wine or ginger slices and laver.

Practice steps

1, first prepare a piece of plum blossom meat, which is tender and won't get old if cooked for a long time, and tastes particularly delicious. First cut the plum blossom meat into slices, which can be a little thicker. Both sides of the sliced meat are covered with starch. Put it on the chopping block, gently beat it with a rolling pin, beat it for a while, and beat the meat slices thin until they are translucent.

2. Prepare a bowl, a few shallots and parsley, cut them into sections and put them in the bowl. This dish doesn't need complicated seasoning. Generally, it is just salt, sugar, white vinegar, sesame oil and pepper, each of which is put in a bowl. Scallion and coriander don't need to be put in the pot, but also put them directly.

3. Put water in the pot until it bubbles, add some ginger slices or cooking wine, add the chopped meat slices, and enter one by one. Boil the sliced meat until it floats, and the flavor of the sliced meat is cooked. Finally, add a little seaweed, and after the seaweed is cooked, you can take it out of the pot, pour it into a bowl, and stir it evenly. It is delicious.

Brother Yang has something to say.

The meat chop soup made in this way is delicious and nutritious, and the meat slices are especially smooth and tender, which children especially like to eat. Friends who like it can collect it and cook it for their families when they have time.

Required ingredients

Two beancurd skins, a handful of Flammulina velutipes, a few garlic, a few dried peppers, a few shallots, an appropriate amount of cooking oil, oyster sauce, salt, sugar, soy sauce and starch.

Practice steps

1. First, prepare two pieces of bean skin, fold them in half and cut them into 5 cm wide strips. Remove the roots of Flammulina velutipes one by one, then tear them in small clusters, and then wrap them with bean skin to make several rolls and put them into a plate for later use.

2, the necessary material, a few pieces of garlic, stir into minced garlic with a garlic blender, a few dried peppers, cut into small pieces with scissors, a few shallots, chopped green and scallion separately. Boil the water in the pot, pour in the wrapped bean skin and Flammulina velutipes, blanch for one minute, remove the oxalic acid of Flammulina velutipes and the beany smell of the bean skin, then pick it up and drain it for later use.

3. Put oil in a hot pot, pour in onions, garlic and dried peppers, stir-fry until fragrant, add a little oyster sauce, stir-fry until fragrant, and then pour in water. Boil, add salt and sugar to taste, and add a small amount of soy sauce to color. Pour in the bean skin and Flammulina velutipes, simmer for 5 minutes on medium heat, and finally pour in the starch water. After collecting the thick soup, it is delicious.

Brother Yang has something to say.

The bean skin Flammulina velutipes roll made in this way is tender and delicious, and the bean skin is full of soup, which makes it very appetizing. Friends who like it can collect it and cook it for their families when they have time.

Required ingredients

Appropriate amount of yuba, sirloin, ginger, green onion, cooking wine, cinnamon, dried peppers, Amomum tsaoko, Kaempferia Kaempferia, Amomum cardamom, rapeseed oil, 50 grams of high-alcohol liquor, sugar, soy sauce, soybean sauce, salt and green pepper.

Practice steps

1, first soak the yuba soft, yuba is delicious, you must soak it in cold water, usually for about an hour. Prepare the right amount of beef brisket, and the choice of beef brisket can be based on your own preferences. The beef brisket with many fascia and fat and thin is the best. Wash the brisket and cut it into larger pieces. After cutting it, put it in a pot with cold water, add ginger slices, scallion segments and cooking wine, boil it thoroughly, remove the floating foam, and wash it for later use.

2. The required spices: several slices of ginger, several segments of green onion, 2 slices of cinnamon, several dried peppers, 2 tsaoko, 2 kaempferia kaempferiae and 2 cardamom. Heat the pot with rapeseed oil, pour in the sirloin, stir-fry over medium heat, stir-fry until it turns yellow and produces oil, then pour in 50 grams of high-alcohol liquor to volatilize the fishy smell of beef, then add in spices, continue to stir-fry, and pour in sugar for coloring.

3. Finally, add a proper amount of soy sauce and soybean sauce, stir-fry for a few times, pour in clear water, boil over high fire, and then stew in a pressure cooker or casserole until soft and rotten. Pressure cooker for 20 minutes, casserole to stew for an hour, pick up the spices. At this time, the yuba is also soaked, cut into sections, add salt, garlic seeds and cut yuba to the pot, stew for another 5 minutes, and finally collect the juice on high fire, and add green and red peppers before taking off the pot, which is delicious.

Brother Yang has something to say.

The beef brisket braised with yuba made in this way is soft and tender, and the yuba is full of soup, which makes it very appetizing, delicious in color and flavor, and the more stewed, the more delicious it is. Friends who like it can collect it and cook it for their families when they have time.

The above are the six hot stews recommended for everyone. The method is simple and detailed. You can cook them yourself after reading them. They are delicious and delicious, and it makes people drool! Friends who are tired of cooking may wish to try these stews, one every day and not tired for a week. Like friends to act quickly, let the family warm through the winter!