Food and food practices in winter

Heavy snow is the third solar term in winter. At this time, the wind is whistling, the snow is fluttering, the temperature is falling, and there are many cold waves. In addition to adding a coat to prevent wind and cold, it is also a good time for tonic. It is suitable to eat more warm food to keep out the cold. Let's take a look at some winter food practices!

Winter food cooking method 1

Roasted beef with potatoes

Ingredients:

Appropriate amount of beef, appropriate amount of potatoes, half an onion, 1 star anise, 1 piece of cinnamon, appropriate amount of ginger, 1 onion, 3 tablespoons of soy sauce, 1 tablespoon of soy sauce and 1 piece of rock sugar

Method:

1. Boil the beef in cold water.

2. Onions are cut into pieces for later use, potatoes are washed, peeled, cut into pieces, and soaked to remove starch for later use.

3. Heat 2 tablespoons of oil in the wok, add potatoes and fry until the surface is golden brown and slightly burnt, and put them out for later use. This step is to make the potatoes taste better and keep their shape.

4. Add a little oil to the pot again, add onion, ginger slices, star anise and cinnamon and stir-fry until fragrant, then add chopped beef and stir-fry until fragrant;

5. Add boiled water to beef, add cooking wine, soy sauce, soy sauce and crystal sugar, cover, boil over high heat and simmer for 1 hour;

6. Add potatoes, add appropriate amount of salt, then stew for 2 minutes, and finally simmer until the soup is thick. Food in winter 2

Cumin mutton

Ingredients:

5g of fat sheep roll, half an onion, 1 handful of coriander, appropriate amount of ginger, 1 tbsp of cumin powder, 1 tbsp of pepper powder and 2 tbsp of oyster sauce

Practice:

1. Cut the onion into thin strips, rinse the coriander and chop it for later use.

2. Boil the water in the pot, add the cooking wine and ginger slices, then add the mutton roll and blanch, and immediately drain the water after the meat slices change color.

3. Heat the pot with a little oil, pour garlic cloves, Jiang Mo and onions into the pot, stir-fry until the onions are soft and rotten, and stir-fry until fragrant;

4. Stir-fry the onion until fragrant, stir-fry the mutton slices quickly, add cumin powder, pepper powder and oyster sauce to taste, and add a little more cumin powder if you like the strong taste of cumin;

5. After frying until it is ripe in 1989, sprinkle with coriander and stir-fry until it is raw. Food and food practices in winter 3

Longan Dangshen Pigeon Soup

Materials:

1 pigeon, 2 codonopsis pilosula, 6 grams of red dates, 1 handful of Lycium barbarum, 7 longan, 3 slices of ginger, and appropriate amount of salt

Practice:

1. Remove the internal organs of the bought pigeons, boil the ginger slices in water, and put them in a pot.

2. Cut Codonopsis pilosula into sections and soak it with longan in water in advance;

3. Put the scalded and washed pigeons into the soup pot, and add red dates, ginger slices, codonopsis pilosula and longan. Lycium barbarum is easy to cook, so put it later;

4. Add a proper amount of water, cover the pot cover, and turn to low heat for 1 and a half hours after the fire is boiled;

5. After stewing, add salt and some medlar, and you can enjoy the delicious food.