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What's the best in winter?
Lead: In the cold winter, it is most suitable for tonic, and hot pot is the first choice of delicious food in winter. In the cold winter, eating hot pot with family and friends is warm and enjoyable, which is both nourishing and driving away the cold. With the popularity of hot pot, its varieties have become rich, such as fruit hot pot, novel chocolate hot pot and so on. Then, in the face of many hot pots, what is the best hot pot to eat in winter? Let's take a look at the foodies!

Tonggu hotpot

First, the tube bone hotpot

Ingredients: 2 pig bones, sweet corn 1 root, 4 shrimps, 3 fish balls, 3 shrimp balls, 5 dried squid, Flammulina velutipes 1 stick, 3 mushrooms, lettuce 1 stick, and crab roe 1 stick. Ginger 1 piece, shallot 1 small handle, salt, soy sauce 1 spoon, sesame sauce 1 spoon, bibimbap sauce 1 spoon, chicken essence 1 spoon, sesame oil/kloc-.

Practice:

1. Prepare materials, wash the barrel bones and chop them into large sections; Cut the corn into pieces, slice the ginger, wash the onion and tie it;

2. Put cold water and tube bone into the casserole, and completely submerge the tube bone with a little more water. Boil for 2 to 3 minutes with strong fire, and completely remove the blood foam with a filter screen;

3. Add the corn, ginger slices and onion knots into the pot and boil them together; After boiling, turn down the fire and simmer for about 1.5 hours;

4. When the meat is soft and rotten, add salt to taste, and the hot pot soup base is ready. After the squid removes the black film, cut the cross knife diagonally, blanch a little cooking wine in boiling water until it curls, remove it immediately, and serve it with other hot pot side dishes.

Pork chop hotpot

Second, pork chop hot pot

Ingredients: 500g pork ribs, 5g ginger, 2 cloves of garlic, 3 shallots, aniseed 1 piece, appropriate amount of salad oil, 5g cooking wine, 4g salt, 8g soy sauce, 5g soy sauce, 8g bean paste and 3g sugar. Shrimp150g, broccoli100g, cauliflower150g, lettuce100g, 200g of Chinese cabbage, 50g of fungus, 8 mushrooms, 5 beef balls and 200g of shrimp dumplings. 0/0g of soy sauce/kloc-0, 50g of sesame sauce, 8g of bibimbap sauce, a little chicken essence, 0/0g of sesame oil/kloc-0, and 2 shallots.

Practice:

1. Pour clear water into the pot, add ribs after boiling over high fire, blanch for 2 minutes, then take out the ribs and drain the water, and pour out the blanched water.

2. Pour the oil into the pot, and when the oil is heated to 50% heat by high fire, add the aniseed ginger slices and garlic slices and stir-fry them for fragrance;

3. Turn down the fire and add the bean paste to stir-fry the fragrance and stir-fry the red oil; Stir-fry the ribs for about 2 minutes;

4. Add cooking wine, soy sauce, soy sauce, stir-fry the color evenly and pour it into boiling water;

5. Add shallots, a little sugar, simmer for 40 minutes, add a little salt and pour it into the hot pot before taking out the pot, and you can start scalding the hot pot, and add your favorite hot pot side dishes;

6. Mix the sauce materials together, add a little boiled water to make the sauce, and enjoy it beautifully.

Coconut chicken hotpot

Third, coconut chicken hotpot

Ingredients: chicken 1 piece, coconut 1 piece, 5 grams of cordyceps, 400 grams of yam, 300 grams of water chestnut, 300 grams of mustard, 300 grams of cuttlefish balls, 50 ml of soy sauce, 0/0 grams of ginger/kloc-0, and 2 red peppers.

Practice:

1. Cut chicken into pieces, wash, drain water, and take coconut juice and coconut meat from fresh coconut;

2. Pour coconut juice and coconut meat into the casserole, add chicken pieces after boiling, and remove the floating powder on the surface after boiling;

3. Cook the chicken pieces (cook for 3-5 minutes after boiling), add a small amount of fresh Chinese caterpillar fungus to decorate them, and then eat them. You can add iron stick yam, cuttlefish balls, horseshoes, mustard greens, etc. to the pot and cook them together.

4. Blending of dipping sauce: First squeeze kumquat juice into soy sauce, then mix with ginger, add some red pepper rings if you like spicy food, and mix a bowl of delicious dipping sauce, which is very local.

It's the winter tonic season again, and the folks in our country have a saying that "three nine make up one winter, and there will be no illness in the coming year". Remind everyone: we should take the appropriate tonic method according to everyone's different situation. For people with weak constitution, it is ok to eat some hot stews, while ordinary people should not eat more. Otherwise, it will cause too much calorie intake, blood stasis and fire, and give birth to other diseases.

Chinese medicine believes that "the spleen and stomach are the foundation of the day after tomorrow". If the digestive function of the spleen and stomach is not good, the supplements you eat will not only be digested, but will increase the burden on the gastrointestinal tract and cause indigestion. Therefore, before tonic, you should first regulate the spleen and stomach. For example, if the gastrointestinal function is low after illness, you can drink longan jujube porridge for a period of time. Even people with normal gastrointestinal function should add some dried tangerine peel and coix seed, which can promote qi circulation and reduce flatulence, so as to avoid the phenomenon of bloating and eating less when supplementing meat.

Longan lotus seed porridge

Longan10g, lotus seeds 20g, and four red dates are put into the pot at the same time, and glutinous rice100g and appropriate amount of water are added and boiled until fragrant and rotten. Longan lotus seed porridge has the functions of enriching blood and calming the nerves, and is suitable for people who are weak after illness. If the stool is not formed, add fresh yam, dry cough and lily.

Cold chicken soup

1000g flower cock (or yellow hen), cut into large pieces and put in the casserole. Add 2000 ml of water, and put a dozen dried mushrooms, a piece of crushed ginger, a dozen prickly ash and a small amount of salt into the pot. If the hands and feet are afraid of the cold, and the cold is not cured for a long time, a little Radix Astragali and Radix Angelicae Sinensis can be added. When the fire boils, simmer on low heat, about 1 hour. Generally, it is not advisable to take supplements when you have a cold. However, if the chicken soup is stewed with mushrooms, and the body is weak and cold, it can be used with cold medicine to drive away pathogenic factors and restore healthy qi. Chicken soup can improve human immunity, and is suitable for cold exterior syndrome with nasal discharge and clear nose after a cold and weak body. Among them, chicken warms the spleen and stomach, mushrooms dissipate phlegm and regulate qi, astragalus and angelica invigorate qi and promote blood circulation, and people with cold constitution who are afraid of cold hands and feet in winter can also eat it often. It should be noted that yellow hens have strong warming power and are not suitable for people who are not old and weak. People who have a cold and fever should avoid taking this soup.

Danggui ginger mutton soup

Mutton1000g, blanched in boiling water pot to remove blood. Take it out and cut it into cubes, put it in a casserole and add some water. At the same time, add 30 grams of Angelica sinensis and ginger, and more than 10 capsules of Lycium barbarum and pepper. After the big fire boils, simmer for about one and a half hours. Mutton tonifies qi and deficiency, while Angelica tonifies blood and nourishes blood. The combination of them brings out the best in each other, which is a good prescription for invigorating qi and blood, and is suitable for people with yang deficiency constitution to take in cold weather. This kind of people are mostly manifested as chills, mental fatigue, love to eat hot food, loss of sexual desire, cold hands and feet after winter, etc. If you add some red and white radish pieces, 3 grams of tsaoko and dried tangerine peel to the soup, you will have the function of invigorating the spleen and stomach and promoting appetite.