1, home-cooked Sichuan pork
1. Wash the pork belly, put a proper amount of water, ginger slices, scallions and star anise in the pot, add the meat and cook until it is cooked for 8 minutes (about 10 minute, you can poke through the meat with chopsticks), take it out, soak it in cold water and drain the water.
2. Cut the meat into thin slices about 4 cm wide, 5 cm long and 0.3 cm thick.
3. Cut green garlic and red pepper, cut onion, and slice ginger and garlic.
4. Heat the wok, add a little oil, and stir-fry the meat slices until they are golden yellow, slightly curly and oily.
2. Fresh mango chilli shrimp
1. Peel the mango and cut it into 2 pieces. Dig out the pulp and cut it into small cubes for later use. Dice red pepper and dried pepper.
2. Wash the shrimps and mix well with marinade for a while.
3. Heat the oil in the pan, remove the shrimps and drain.
4. Heat oil in the pan, saute garlic slices, red peppers and dried peppers, pour the shrimps back into the pan, add a little cooking wine, add seasonings and stir-fry thoroughly, and finally add pine nuts and mango granules and stir well.
3. The third line
1, peeled and diced potato and eggplant, diced green pepper.
2. Add more oil to the pot. When it is 70% hot, fry potatoes and eggplant for two or three minutes, and immediately remove the green pepper after oiling.
3. Stir-fry chopped green onion and garlic slices, pour the three dishes into the pot together, add soy sauce, sugar and salt, stir well, and add broth to cook for one minute.
4. Sprinkle with starch and thicken.
4. Fried beef with sour beans
1, sliced beef tenderloin, marinated with cooking wine, egg white, salt and starch for a while, diced sour beans and pickled peppers.
2, hot oil in the pot, smooth the beef slices, remove and drain the oil. A complete collection of home-cooked dish practices
3. Turn the base oil to medium heat and stir-fry the sour beans and pickled peppers. Add a little sugar, add tender beef, add soy sauce and chicken powder and stir well.
5. Fried minced meat with leeks
1. Prepare first: leek, tenderloin, vegetable oil, umami, chicken essence, pepper, oyster sauce, salt and ginger.
2. Wash and cut the leek, cut the pepper, mince the ginger and mince the tenderloin.
3, hot pot cold oil and meat Jiang Mo stir-fry fragrance, add pepper, leek stir-fry evenly.
4. Then add fresh taste, chicken essence, salt and oyster sauce to taste evenly.
6. What do you eat on the solstice in winter?
1. mutton
Many places in the north have the custom of eating dog meat and mutton from winter solstice. Chinese medicine believes that mutton and dog meat have the function of strengthening yang and tonifying deficiency. Mutton is sweet and warm, and has the function of tonifying kidney and strengthening yang. It has always been a good aphrodisiac and one of the important foods for tonic in winter. Mutton has higher calories than beef, and its iron content is six times that of pork, which has a significant effect on hematopoiesis. Eating mutton often in winter can replenish qi and deficiency, enrich blood and help yang, promote blood circulation and enhance the ability to keep out the cold.
2. Pork
Compared with mutton and beef, pork has lower protein content and higher fat content. Pork can provide essential fatty acids for human body. Pork tastes sweet, nourishes yin and moistens dryness, can provide heme and cysteine to promote iron absorption, and can improve iron deficiency anemia.
Step 3: energy
Another folk food from winter to the sun is ginger breast rice, and ginger is naturally an indispensable role. This kind of plant is made of thick and spicy underground rhizome, and there are more than ten kinds of ginger, turmeric, black ginger and galangal. The common ginger is turmeric, with moderate spicy taste.
4. jiaozi
"On the solstice of winter, jiaozi will not freeze its ears", which is an old proverb. In modern times, jiaozi is eaten in winter solstice to treat frozen ears, but the reasonable combination of noodles, vegetables and meat makes jiaozi a delicious food with comprehensive nutrition and easy digestion and absorption. Jiaozi can be stuffed with mutton, Chinese cabbage, green onions, leeks and radishes. These dishes are warm and have a certain warming effect on the human body.
5. Tangyuan
Tangyuan means "reunion", and eating it on the solstice in winter is very popular all over the country now. The materials commonly used to make glutinous rice balls, such as glutinous rice, sesame seeds and red beans, are also warm and have a good spleen-strengthening effect. When the spleen and stomach are healthy, dietary nutrition will be absorbed and utilized by the body, improving the cold resistance of the body and preventing diseases. Best for winter.
6.wonton
Wonton used to be a very popular food in the north, but now South Renye Fang likes to eat it on the solstice in winter. There is a saying in old Beijing that "winter solstice wonton, summer solstice noodles". "Yanjing Years Old" says: "The shape of husband's wonton is like a chicken egg, which is quite similar to the chaos of heaven and earth, so it is eaten from winter to the sun." In addition to similar shapes, "wonton" is also homophonic with "chaos". Eating wonton in winter is beneficial to the storage of heat energy in cold season.
7.eight-treasure porridge
Hot eight-treasure porridge is very suitable for a warm diet in winter. Chinese medicine believes that eating porridge can strengthen the spleen and warm the stomach, and it has a certain effect of nourishing yin, just against the characteristics of dryness in winter. In order to keep out the cold, you can choose warm or mild foods that can strengthen the spleen and stomach, such as coix seed, jujube, walnut, peanut, chicken, mutton, glutinous rice, longan, yam, tremella and so on. We might as well be creative and mix these ingredients into delicious porridge, such as mutton porridge, chicken porridge, jujube glutinous rice porridge, yam millet porridge, jujube tremella porridge and rice porridge.