Winter is cold. My husband is off work and the children are out of class. After waiting for the dishes to be cooked, it becomes cold when eating, which is not good for the intestines. Today I will share with you 4 delicious and hot dishes. If you like it, you can also save it. Go home from get off work and do it.

The first course: Tofu and cabbage rolls. Wash the cabbage and remove the hard part. After the water is boiled, add the cabbage. After boiling, pick up and drain the water. (Do not cook for a long time, the leaves will rot when wrapping.) Crush the tofu and carrots.

Cut into cubes and stir-fry until the color changes. Add the seasonings of light soy sauce and oyster sauce and stir evenly. Roll the tofu filling into the cabbage, put it in a steamer, boil it in boiling water for eight minutes and take it out. Add oyster sauce + starch + boiling water, stir and bring to a boil. Pour over the cabbage rolls.

Top, sprinkle with chopped green onion and serve. Second course: Stew mutton soup with white radish. Cut the mutton into pieces and wash it with cold water to remove the blood. Add water to the casserole and put the mutton. After it boils over medium heat, skim off the foam and add the green onion slices, ginger slices and dried hawthorn.

slices, Sichuan peppercorns, put them into the pot, bring to a boil over high heat, then reduce the heat to a low (simmer) and simmer for about 2 hours (many friends think: Why do you put dried hawthorn in stewed mutton, and hawthorn in stewed mutton? It should be the mutton)

The meat is softer, more tender and the freshness is enhanced, making it easier to stew the mutton and make it easier to chew.) 20 minutes before starting the pot, add the white radish and then add salt (if you put it in too early, it will not be soft or fresh)

Sprinkle pepper and coriander on the mutton soup before serving, and simmer the mutton soup deliciously.

The third course: a handful of steamed baby cabbage vermicelli with garlic vermicelli (Longkou vermicelli) soaked in cold water for 10 minutes, it will feel like stroking your dry hair when picked up. Wash the baby cabbage, cut it in half, and cut each half into 3 pieces.

Chop the garlic and pour oil into the pan. Heat 30% of the heat and stir-fry the minced garlic until fragrant. Then add 2 tablespoons of light soy sauce, 3 tablespoons of steamed fish soy sauce, a spoonful of sugar, a little salt, half a spoon of chicken essence, and a spoonful of chopped pepper.

, a bowl of water, boil together, put a layer of vermicelli on the bottom of the plate, put the baby cabbage, evenly pour the hot sauce just made on the baby cabbage, boil the water in the pot, and then steam it for 15

~At the end of 20 minutes, sprinkle with chopped green onion and garnish.

Fourth course: Wash chestnut braised pork belly and pork belly, cut into small pieces, blanch in a pot under cold water, add 2 slices of ginger, 2 spoons of cooking wine, blanch and remove the excess, drain the meat and set aside.

Put a little oil in the pot, add ginger slices, green onions and star anise, stir-fry until fragrant.

Remove the fried onions, ginger, etc. and put them into the rice cooker pot. Leave the oil used for stir-frying in the wok for later use.

Put the drained pork belly into a wok over high heat and stir-fry until the surface is slightly colored, then turn to medium heat and slowly stir out the oil.

(Drain the water and be careful to prevent oil from splashing during the stir-frying process), stir-fry until the surface of the meat is golden brown, remove and set aside.

Put a little oil in the pot, add an appropriate amount of rock sugar, stir-fry the sugar over low heat until the sugar melts and turns into a light caramel color. Add the meat and stir-fry quickly to coat each piece of meat with the sugar liquid. Add 3 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce.

Spoon, continue to stir-fry a few times, pour half a small bowl of water into the pot, collect the juice, and put it into the rice cooker pot. Add a small bowl of water, just enough to cover the height of the meat. The chestnuts are also

Pour it in together, cover the pot, press the cooking button, and stew the meat in the normal rice cooking mode.

The braised pork stewed in the rice cooker is very soft and glutinous and melts in your mouth. It is loved by adults and children. Nowadays, with thousands of recipes available on the Internet and in various food apps, I even buy cookbooks one by one.

Books, in the final analysis, are because of laziness.

I have passed through a lot of recipes in the past two years, either borrowed or bought, but in the end not many of them stayed with me.

In addition to being really practical, every book left behind has its own irreplaceable features for me. I also did some screening and finally selected the following book "A Bite of Chinese Recipes Book with Illustrated Home-Cooked Dishes", which I highly recommend.

for everyone.

This set of books is suitable for office workers and housewives to learn how to cook. Each dish is a delicacy handed down from ancient times, with a taste of home and nostalgia. It uses color pictures to explain the cultural and historical traces of food in detail, and it is also nanny-style.

The production steps are easy for novices to follow.

This book contains nearly 200 delicacies, each of which records in detail the principles of cooking, selection of ingredients, knife skills, and the personal experience of cooking the five flavors.

The secret of making home-cooked food from "edible" to "delicious" is hidden in this book.

For example, tomato scrambled eggs are the No. 1 home-cooked dish. As long as you separate the egg whites and egg yolks when beating the eggs, make big bubbles in the egg whites first, then add the egg yolks and salt and beat them together, the scrambled eggs will be extremely smooth.

Tender.

For example, for sweet and sour pork ribs, use two kinds of vinegar, mature vinegar and balsamic vinegar, and add them in two times to maintain a better vinegar aroma.