Time flies, and the winter solstice arrives in the blink of an eye. Although the temperature after the winter solstice is the lowest of the year, dryness still sweeps across most parts of the country. When you wake up every day, do you feel your throat is dry, itchy, or your lips are peeling? At this time, in addition to drinking a lot of water, we also need to adjust our diet and eat more "free food". There is an old saying that goes, "Food in autumn is free to nourish yin and moisturize the lungs." Moreover, in winter, people don't like to drink water much, so taking food supplements is not a bad way.

Bao’s mother also has a several-year-old mythical beast. In order for him to grow up healthily, I will adjust his diet according to the solar terms and temperature. After the winter comes, I often use 6 kinds of ingredients to make delicacies in various ways, hoping that they can help my children cope with the severe cold ahead. Now we are about to usher in the winter solstice, the long and cold season of the year. These 6 kinds of ingredients are in season, they are not high in price, they are rich in nutrients, and you can eat more of them.

Type 1: Water chestnut

Water chestnut, also called water chestnut, is one of China’s specialty vegetables. It is rich in protein, vitamin C, carotene, calcium, phosphorus, iron, crude protein, crude fat, starch, etc. Water chestnut starch, lotus root and water chestnut powder are called the three starches and have many benefits for the human body. How to eat water chestnuts? They can be eaten raw, canned, made into soup, etc.

Recommended recipe: Water chestnut meatball soup

Ingredients: 400 grams of pork belly, 200 grams of water chestnuts, onions, ginger, light soy sauce, starch, sugar, edible salt, edible oil, Wolfberries, eggs, carrots, peppercorns, and green vegetables

① We peel the pork front leg meat, wash it, cut it into small pieces, and then pour it into a meat grinder and grind it into minced meat. The minced meat stirred out in this way is even and requires less effort than chopping by hand.

2. Peel off the skin of the water chestnuts and wash them. Then cut the water chestnuts into small pieces and then chop them into fine pieces and put them in a bowl. Don't use a meat grinder here. The meat grinder will grind the meat too finely and the water will be lost.

3. Wash the carrots, remove the tail, chop the carrots into fine pieces, and put them into a bowl with water chestnuts.

4. Add the onion, ginger, and pepper water to the pork in batches and stir evenly. Add a little more salt and cooking oil, and stir evenly again.

5. Pour the chopped carrots and minced water chestnuts into the meat filling and stir. Add cooking wine, salt, sugar, and cooking oil and stir evenly again. Even if you stir clockwise, put on disposable gloves and pound it a few times at the end to make the meat filling strong, so that it tastes springy.

6. Boil water in the pot. When small bubbles appear around the pot, we shape the stuffing into balls and put them into the water with our hands.

7. After all the meatballs float, set aside the foam on the surface, add green vegetables and salt and continue cooking for a while, then sprinkle some wolfberry for decoration.

Type 2: Lotus root

As we all know, lotus root is one of the eight water immortals and tastes sweet, crisp and tender. But have you ever heard of the saying that "Lotus is a treasure, but autumn lotus is the most nourishing"? Now is winter, when lotus root is the richest in nutrition. It contains mucus protein and dietary fiber, iron, calcium, plant protein, vitamins and starch. After the winter solstice, the temperature is getting lower day by day. Make some soup with lotus roots for your family to drink, and your whole body will be warm.

Recommended recipe: Lotus root bone soup

Ingredients: 1 lotus root section, 1 large bone, cooking wine, green onion, ginger, salt

① Let’s put the big bone soup Chop the bones in half, then soak them in water for 10 minutes, wash them thoroughly and put them in the pot.

② Add water, cooking wine, scallions and ginger slices to the pot and blanch them together. When there is a lot of foam on the surface of the pot, remove the large bones. Rinse with warm water and place in the saucepan.

③ Add boiling water to the stew pot to cover the bones, add a piece of ginger, bring to a boil over high heat and then simmer over low heat.

④ Remove both ends of the lotus root, peel off the skin, wash and cut into small pieces. After the bones have simmered for about 50 minutes, add the lotus root, add some salt and continue simmering over low heat.

⑤When the lotus root can be inserted with chopsticks, sprinkle some chopped green onion and it is ready to eat.

Type 3: Wild Rice

The history of eating wild rice has a long history. Du Fu’s "Huayi Diaohu Rice, Fragrant Jindai Soup" writes about wild rice, as well as Song Yu "Feng Fu" says: "The master's daughter cooks carvings of Hu's rice for her ministers, and cooks dew and sunflower soup." It is also written about wild rice. In addition to its high economic value, wild rice's nutritional value cannot be underestimated. It not only contains sugar, organic nitrogen, moisture, fat, protein, fiber, ash powder, but also 17 kinds of amino acids such as lysine.

Recommended recipe: Fried Pork with Wild Rice

Ingredients: 2 wild rice pods, 200 grams of pork front leg meat, 1 red pepper, light soy sauce, dark soy sauce, sugar, starch, garlic, Ginger, salt, oil, cooking wine

① We remove the leaves of wild rice, wash them clean, then remove the head and tail, cut into hob pieces and put them in a bowl.

② Boil water in a pot. After the water boils, add 1 tablespoon of salt and 1 tablespoon of oil, and pour in the water to blanch the wild rice. After about 1 minute, remove and squeeze out the water and set aside.

③Peel and wash the pork front leg meat, and cut into slices or shreds.

Add cooking wine, starch, and light soy sauce and marinate for a while.

④ Heat the pan with cold oil, pour in the shredded pork and stir-fry for a while. After the shredded meat changes color, add light soy sauce, dark soy sauce, shredded ginger, and minced garlic, and quickly stir-fry evenly.

⑤ Pour in the wild rice, stir-fry quickly over high heat to allow the wild rice to color, add 1 tsp of boiling water, and simmer for a while. When the wild rice becomes soft, we add salt to taste, then add red pepper, continue to stir-fry for a while, and then it is ready to eat.

Type 4: White radish

As the saying goes, "Eating radish in winter and ginger in summer will keep you healthy all year round." The radish after the winter solstice is the fattest time. It tastes sweeter, crisper and tender after being baptized by frost and snow, and is suitable for stewing, pickling, stir-frying, and cold dressing. Radish is rich in water, nutrients, and contains amylase, which can promote digestion and other functions.

Recommended recipe: braised radish with meat

Ingredients: 1 radish, 200 grams of pork front leg meat, green onions, dried chili peppers, ginger, light soy sauce, dark soy sauce, starch, cooking wine, Salt, cooking oil, bean paste

① We soak the pork front leg meat in water, wash it thoroughly, and then cut it into small pieces. Add cooking wine, light soy sauce, and starch, stir, and marinate for a while.

② Remove the head and tail of the white radish, wash it clean, and then cut it into small pieces.

③ Heat the pan with cold oil, pour in the pork and stir-fry quickly. After the meat changes color, add cooking wine, light soy sauce, dark soy sauce, ginger, dried chili pepper, and bean paste, stir-fry together, and simmer for 1 minute.

④ Pour in the radish and stir-fry for a while. After the radish turns color, add 1 tablespoon of boiling water. Bring to a boil over high heat and then simmer over low heat.

⑤After the radish is soft, sprinkle some chopped green onion and serve.

Type 5: Tofu

Tofu is a common ingredient on the table and is known as "plant meat". Tofu is rich in nutrients, rich in high-quality protein, a variety of trace elements, and has low fat content. It can be used to make soup, fry, stew, etc.

Recommended recipe: Tofu with sauce

Ingredients: 500 grams of tofu, Bi County bean paste, chili sauce, salt, cooking oil, green onions, light soy sauce

① We soak the tofu in light salt water. When ready to eat, take it out and put it in the pot, add water and blanch it. Take it out and cut into small pieces.

② Heat the pan with cold oil, pour in 2 spoons of bean paste and 1 spoon of chili sauce and stir-fry for a while. After the red oil is stir-fried, add the tofu and stir-fry for a while.

③Add light soy sauce, then add 1 tablespoon of water, add a little salt and simmer for about 15 minutes.

④After the tofu swells, sprinkle some chopped green onion and it is ready to eat.

Type 6: Milk

Milk has always been an ingredient that I recommend everyone to eat more, especially in winter. After the winter solstice, the temperature drops and people become less active. Drinking more milk can enhance bone vitality. Pure milk is the first choice for milk. If you are lactose intolerant, you can choose yogurt or lactose-free pure milk.

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