The following are four very warm dishes for people to eat in winter

The first one is roasted oyster mushrooms with spinach

Prepare an oyster mushroom and a Tear a small handful of spinach into small pieces, cut half a green onion into diagonal slices, cut a small piece of ginger into slices, cut a few garlic into garlic slices, and put them into a basin with a few red peppers for later use; heat a pot and boil water. , after the water boils, add the spinach, blanch it for 1 minute to remove the oxalic acid in the spinach, and remove the water. Add the oyster mushrooms and blanch them for 1 minute. Pour out the water and set aside. Add a little cooking oil to another pot, add onions, ginger, garlic and red peppers and sauté until fragrant. Pour in the oyster mushrooms and spinach and stir-fry for a while. Remove from heat and start seasoning. Add 3 grams of oyster sauce, 2 grams of salt, 1 gram of sugar, and 1 gram of chicken powder to enhance the freshness. Add a few drops of dark soy sauce to adjust the color, and stir-fry to dissolve the seasoning. Add a little water starch, stir-fry briefly, and then turn off the heat and serve. plate.

Second, the advantage of Northeastern stew is that it is large in quantity and affordable. One pot of stew can feed 2-3 people. The ingredients are mainly ingredients produced locally in the Northeast. The cooking method focuses on the original flavor and reflects the original taste of the ingredients. The stew best reflects the characteristic food culture of the Northeast

Ingredients required: 1 pound of ribs, 1 green beans Jin, 1 corn on the cob, 1-2 potatoes, appropriate amount of Japanese melon, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, a dozen peppercorns, 2 aniseed, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tbsp cooking wine,

Steps of cooking:

1. Beans are generally made from oil beans, a specialty of Northeast China. Peel and wash the potatoes, cut them into hob pieces, and cut off the outside of the Japanese melons. Take a layer of hard skin, remove the flesh, and cut into pieces. Cut corn cobs into segments.

2. Add water to the pot and blanch the ribs under cold water. After the water boils, skim off the foam and cook for 3-4 minutes to boil out the blood foam from the ribs so that the ribs do not taste fishy. , take out the ribs, wash them in clean water, drain and set aside.

3. Heat oil in a pot, add sugar and stir-fry until brown. Melt the sugar over low heat and stir-fry constantly with a spoon. As the temperature rises, the sugar slowly dissolves, and the concentration of the sugar liquid becomes higher and higher, starting a caramelization reaction. Yellow bubbles appear and disappear quickly. The color of the sugar at this time is tender sugar color. Continue to heat and bubble a second time. Brown.

4. Immediately add the pork ribs and stir-fry until the pork ribs are browned. Add the green onions, ginger slices, peppercorns, aniseed, and stir-fry until fragrant. Pour in the cooking wine and soy sauce and stir-fry together evenly.

5. Pour in hot water, the amount of water should cover the ribs, bring to a boil over high heat, then turn to low heat and simmer for half an hour until the ribs are cooked.

6. Heat up another pot, add oil, add beans, potatoes, pumpkin and corn segments, stir-fry for a few minutes.

7. Pour the cooked ribs and soup into the stir-fried vegetable pot, add salt, bring to a boil over high heat, turn to medium heat and simmer for 15 minutes.

Third, yam stewed pork ribs

Boil water in a pot, put the cold water of the ribs into the pot, add a little salt to taste, 10 grams of cooking wine, boil the water along the Beat the foam on the side of the pot and cook for about 2 minutes. Pour the ribs out and rinse them with clean water. Control the water and set aside. Heat the oil in the pot. When the oil is hot, add the green onions and ginger slices and stir-fry until fragrant. Add an appropriate amount of water. Cover the ribs. After the high heat boils, pour the ribs into the pot and continue to cook until the soup boils. Beat the floating residue again so that the stewed soup will be more refreshing and not greasy. Turn to low heat and simmer for 20 minutes; after 20 minutes, add the ribs. Take it out and put it in a casserole, then pour in the soup, add the yam, continue to simmer on low heat for 20 minutes; after 20 minutes, add a spoonful of salt to taste, and finally drizzle with an appropriate amount of sesame oil, sprinkle with chopped green onion, and a light dish The nutritious yam pork ribs are ready.

The fourth one, braised tofu

Cut the tofu into large pieces first, then cut the tofu into evenly sized pieces; knock the eggs into a bowl, stir evenly, and chop the green onions. Chop green onions and millet into pepper rings, put the oyster sauce in a bowl, add soy sauce, a little salt, stir evenly, dilute the oyster sauce; pour the egg liquid into the tofu, stir evenly so that the surface of the tofu is covered with eggs liquid; heat the oil in the pot, add the tofu and egg liquid, spread it out, heat until the egg liquid solidifies, then turn it over and fry the other side. Fry the tofu until it turns golden color, then stir-fry it into pieces. Take the tofu out together and set aside; add a little oil to the pot and heat it up, add half of the chopped green onion and chili pepper rings and stir-fry it; add the fried tofu, pour in the prepared juice, bring to a boil, and simmer over low heat to taste 1 -2 minutes; pour in an appropriate amount of water starch to thicken, stir, and heat until the soup becomes thick and the soup is wrapped around the tofu, sprinkle with the remaining chopped green onion, and serve on a plate.