several dishes suitable for winter, one for a week every day, not the same, often eat nourishing and warming the stomach, not afraid of cold.

When winter comes, it's a good time for tonic. It's getting colder and colder. You must eat more warm and nourishing food. Your body is warm and you are not afraid of cold. Today, Mama Mi recommended several dishes suitable for winter. The ingredients of several dishes are different. They are nourishing and nutritious. After eating, your stomach is warm and comfortable! Eating often makes you stronger and not afraid of cold. Take it once a day, and don't repeat it once a week:

Steamed Chinese yam patties

Ingredients: Chinese yam, semi-fat lean meat, eggs, onions

Seasonings: soy sauce, cooking wine, oyster sauce, starch, sugar, thirteen spices, peanut oil and salt

Practice:

1. Semi-fat lean meat.

3. Take a steaming tray and surround the yam.

4. Put the marinated minced meat in the middle and dig a small hole in the middle of the minced meat.

5. Beat in an egg yolk!

6. Boil the water in the steamer, add the ingredients and steam for 15-2 minutes.

7. After steaming, take it out, pour the steamed water into a small bowl, add half a spoonful of soy sauce, half a spoonful of oyster sauce, half a spoonful of starch, and a little sugar, stir, and put it in a pot to boil over low heat until it bubbles. Finally, pour the sauce on the yam and meat pie.

Braised lamb's feet

Ingredients: lamb's feet, ginger, cooking wine, scallion, star anise, cinnamon, dried Chili, soy sauce, oyster sauce, rock sugar, soy sauce

Practice:

1. Boil the mutton's feet in cold water, add 1 teaspoon of cooking wine and wash them.

2. Put the sheep's hoof into the pressure cooker. Add water until it doesn't reach 1-2 cm, add 1 teaspoon of cooking wine, 2 slices of ginger and 3 small pieces of green onion, and remove the fishy smell. The pressure cooker turns to low heat after running. Keep pressing for 2 minutes.

3. Put oil in the pan and turn on a small fire. Add a proper amount of rock sugar to stir-fry the sugar color. When the rock sugar turns into light yellow foam and floats on the surface of the oil, it means that it has reached the best moment.

4. Quickly stir-fry the sheep's hoof and evenly coat it with sugar.

5. Stir-fry the star anise, cinnamon, dried Chili and ginger slices for 1 minute to make them fragrant. You don't need to put dried Chili if you don't eat spicy food.

6. After that, add hot water, which is slightly lower than the sheep's hoof plane. Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce to taste, and half a spoonful of soy sauce to color. Cover and simmer for 15 minutes.

7. When the sheep's hoof is soft and rotten, you can turn on a big fire to collect the juice. When the juice is thickened, you can serve it on a plate.

Stuffed Shrimp with Mushrooms

Ingredients: 2g of fresh shrimp, 9 mushrooms, 2g of carrots, a little salt, 1 spoon of cooking wine, half a spoon of pepper, 2 tablespoons of soy sauce, 1 spoon of oyster sauce and 1 spoon of starch

Practice:

1. Chop the fresh shrimp and put it into a bowl. Wash and cut the carrots and put them into a bowl.

2. add a little salt, 1 tsp cooking wine, half a tsp pepper, 1 tsp soy sauce, half a tsp oyster sauce and half a tsp starch to the bowl, and stir in one direction.

3. Clean the fresh mushrooms, cut off the middle stems with scissors and coat them with a thin layer of starch.

4. Stuff the stirred shrimp with mushrooms, just like this. If you can't eat shrimp, you can change it into pork.

5. Boil the water in the steamer, and steam the mushrooms and shrimps on high fire for 12 minutes.

6. After steaming, take it out, pour the steamed water into the pot, add half a spoonful of oyster sauce, 1 tablespoon of soy sauce, stir half a spoonful of starch evenly, and then boil it on low heat.

pork tripe yam soup

Ingredients: 1 pork tripe, 5g yam, appropriate pepper, appropriate ginger slices, 1 spoon cooking wine, appropriate salt, 5 red dates and appropriate medlar

Practice:

1. Add a spoonful of flour and a spoonful of rice vinegar to the pork tripe, and wash both sides repeatedly.

2. Put the pork belly into the pot in cold water, add ginger slices and a spoonful of cooking wine, boil over high fire, cook for another 2 minutes, and then take it out.

3. There is a white part in the pork belly. Scrape it off with a knife or tear it off by hand. Then cut the pork belly into strips of appropriate size.

4. Peel the yam and cut it into small pieces.

5. Put the white pepper into an oil-free and water-free wok, stir-fry until the white pepper crackles, and then turn off the heat. Crush a part of white pepper for later use. The fried white pepper is more fragrant and the boiled soup is more rich.

6. Put the cut pork belly into the soup pot, and add ginger slices, fried white pepper and red dates.

7. add a proper amount of water, bring to a boil over high heat, and slowly simmer for 5 minutes.

8. Add the chopped yam and cook for another 1 minutes.

9. Finally, add Lycium barbarum and proper amount of salt, and continue to cook for 5 minutes.

braised chicken

ingredients: chicken, mushrooms, green peppers, red peppers, ginger, garlic and onions

seasoning: rock sugar, light soy sauce, cooking wine and salt

practice:

1. Cut green and red peppers into small pieces, peel and cut garlic into small pieces, and shred ginger for later use.

2. Wash the mushrooms and cut them into small pieces for later use.

3. Cut the chicken into small pieces, wash it, blanch it in cold water, and then take it out and wash it.

4. Pour an appropriate amount of oil into the pot. When the oil is hot, add rock sugar, and slowly stir-fry the sugar until it bubbles slightly.

5. Add chicken, stir-fry and color quickly, then add shredded ginger and garlic, stir-fry for 3 minutes.

6. Then add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce and 1 tablespoon of cooking wine and stir fry quickly.

7. Add about 2ml of hot water and bring to a boil.

8. Add the mushroom pieces, stir fry quickly and evenly, cover and stew for 15 minutes.

9. After stewing, add green pepper and stir fry quickly for 1 minute. Finally, add a proper amount of salt to taste, stir-fry a little onion for 3 seconds, then turn off the heat and serve.