Winter is a memorable festival, and many seasonal delicacies are born during this special festival. Let me talk about a few must-try delicacies in winter.

1. Braised prawns in oil. Remove the shrimp whiskers, cut off the mouths of the shrimps, and cut the shallots into sections. Peel and mince the ginger, peel and mince the garlic, and set aside.

Pour a wide amount of oil into the wok, put the green onions into the oil and fry them over low heat until they are brown, then take them out. Pour the prawns into the wok and stir-fry over high heat until they change color. When frying, use a spatula to press the shrimp heads.

Pressing the shrimp oil out will make it more delicious.

Pour the minced ginger and garlic into the pot and stir-fry over high heat until fragrant.

Pour a spoonful of rice wine, a spoonful of light soy sauce and a spoonful of very fresh flavor into a small bowl, then add a little sugar and an appropriate amount of salt, add half a bowl of water and mix well.

Pour the prepared sauce into the pot, stir-fry and simmer for a while to absorb the flavor, then use high heat to reduce the sauce and put it into a plate.

2 Pleurotus eryngii in tomato sauce. Cut off the head and tail of Pleurotus eryngii, clean them, and tear them into thicker strips. Wash and shred the onions, wash and cut the tomatoes into cubes and set aside.

Heat a water-free and oil-free wok, pour in the king oyster mushrooms, slowly stir-fry the king oyster mushrooms over medium-low heat to get out the water in the king oyster mushrooms, pour out the water and put the king oyster mushrooms into a plate.

Heat oil in the pan again, add pork belly slices, stir-fry to remove the fat, add tomatoes and stir-fry into sauce, add shredded onions, and stir-fry over high heat for about 1 minute.

Pour the fried king oyster mushrooms into the pot and stir-fry, add two spoons of light soy sauce, one spoon of oyster sauce and one spoon of balsamic vinegar, add an appropriate amount of sugar, salt and chicken essence, stir well until the flavors are combined and serve.

3 Millet and lotus root porridge: Take half a white fungus and soak it in water for two hours. After soaking, tear it into small florets and wash them. After washing half a bowl of millet, add water and soak it for about an hour. Wash the lotus seeds, take out the core and soak them in water.

Wash and peel the lotus root, cut into slices and soak in water. Wash the red dates and set aside.

Pour white fungus into the rice cooker, add appropriate amount of water, use porridge cooking mode, and simmer for about 20 minutes.

After 20 minutes, pour the lotus root slices and lotus seeds into the pot and simmer for 10 minutes. Then pour the millet into the pot and cook for 20 minutes.

After the millet is cooked and bloomed, add the red dates and rock sugar, stir evenly, and simmer for 10 minutes before serving.

Taste winter delicacies and savor life. I hope that the winter delicacies I think can bring you a different experience.