Yam Cake Eat more yam in winter to strengthen the spleen and stomach. It can be made into breakfast. It looks delicious and is suitable for both adults and children.

Ingredients: yam, eggs, flour, yeast, sugar. Method: 1. Scrape the yam, clean it, and cut it into long sections. It is recommended to wear gloves when scraping the yam to avoid hand allergies.

2. Add half a pot of water to the pot, put the yam into the pot and steam until cooked.

3. Grind the steamed yam into yam puree with a spoon while it is hot. Add 150 grams of flour, 1 gram of yeast, 1 egg, 20 grams of sugar, and a small amount of warm water to knead into a smooth dough.

Ferment for one hour.

4. Sprinkle some flour on the board, take out the fermented dough and place it on the board, knead evenly and roll it into a round shape.

5. Use a small mold to press out the flower shape. The green embryo after pressing is as shown in the picture.

6. Brush the pan with a layer of cooking oil, put the yam cake embryo into the pan and fry until both sides are colored.

Boiled Rice Cake with Cabbage Cabbage is the main dish in winter. A hundred vegetables are not as good as cabbage, which fully illustrates the nutrition of cabbage.

Ingredients: cabbage, rice cakes, millet peppers, sweet chili sauce, salt, cooking oil. Method: 1. Wash the cabbage, dry out the water, cut into small pieces, put the leaves and stems into plates separately, wash and cut the millet peppers and set aside.

use.

2. Rinse the rice cakes with water and boil a pot of water. After the water boils, put the rice cakes into the pot and cook for three minutes until soft.

3. Add oil to the pan, stir-fry the millet and pepper for a few times until fragrant, then add the cabbage stems and stir-fry until soft.

4. Pour a large bowl of water, add two tablespoons of sweet and spicy sauce, bring to a boil over high heat, and cook for another three minutes.

5. Finally, pour the cabbage leaves and rice cake into the pot, add a spoonful of salt, and cook for two minutes until the rice cake is cooked and the flavor of the soup is fully absorbed, and then it is ready to serve.

Braised radish: Eat radish in winter and ginger in summer. How can we miss radish on the winter table?

Ingredients: radish, minced garlic, light soy sauce, dark soy sauce, oyster sauce, salt, cooking oil. Method: 1. Scrape the radish, wash it, cut it in half, cut it into long strips, and then cut it into small pieces.

Sprinkle in a spoonful of salt, stir evenly with chopsticks, and marinate for 10 minutes to drain out the water.

2. After ten minutes, peel the radish aside. You can see that there is a lot of water in it. Pour away the pickled water.

3. Add oil to the pot, add minced garlic and stir-fry until fragrant, then add white radish and stir-fry continuously to coat it evenly with cooking oil.

4. Pour in one spoon of light soy sauce, one spoon of dark soy sauce, and two spoons of oyster sauce and stir-fry evenly.

5. Pour in water that covers the ingredients, bring to a boil over high heat, then change to medium heat and simmer for 5-8 minutes, and finally reduce the juice over high heat.

6. Sprinkle in a handful of chopped green onions for garnishing. It is simple and delicious. It is more delicious than braised pork. This is the best dish to eat in winter. It costs 1 yuan per pound. It is delicious and cheaper than meat. Green vegetable and tofu soup is the most comfortable to drink in cold weather.

After one bowl, your whole body will feel warm. Green vegetable and tofu soup is delicious and you don’t have to worry about gaining weight.

Ingredients: Shanghai greens, tofu with internal fat, eggs, pepper, salt, cooking oil, sesame oil. Method: 1. Two green vegetables, two eggs, one box of tofu with internal fat. Today’s soup only uses half a box of internal fat.

Tofu, the soup is just enough to drink two.

If there are many people, you can put them all in and add more water and vegetables.

2. Crack two eggs in a bowl and stir evenly. Heat a pot, add a small amount of cooking oil, pour in the egg liquid, fry until one side is formed, then flip and fry until brown, and use a spatula to smash into pieces.

3. Pour half the pot of water into the pot, cover the pot, bring to a boil over high heat, then reduce the heat to low and simmer until the soup turns milky white, about ten minutes.

4. When boiling eggs, take out the tofu with fat from the box. Here is a tip to remove the tofu with fat. First, tear off one corner of the lid to allow air to enter the box, and then cut off all four corners of the bottom.

Make a small opening and finally tear off the lid, and you can easily take out the perfect tofu.

Cut the tofu into small pieces with a knife, let it rest for a while, and drain off the excess water.

5. Pour the tofu into the pot, add a spoonful of salt and a small amount of pepper, and cook for another three to five minutes.

Let the tofu taste.

6. Finally, pour the Shanghai Green into the pot and bring to a boil, add two or three drops of sesame oil, take it out of the pot and drink it. It’s cold, so cook a pot of soup every day to warm your body and stomach.

One bowl of it will warm you from head to toe.

Pork and cabbage stewed vermicelli is a favorite dish of Dongtian, a northerner. My husband eats it every now and then.

Ingredients: pork belly, pickled cabbage, vermicelli, ginger, garlic, light soy sauce, salt, cooking oil. Method: 1. Rinse the pork belly and cut into thin slices. If you are worried about the meat being difficult to cut, freeze it first and then cut it.

Cut it as thinly as you want.

2. Pickled cabbage, the pickled whole cabbage I bought in a bag, cut it into shreds after taking it out of the bag, and then rinse it with water to control the moisture.

Pickled cabbage bought from outside must be rinsed once, otherwise the dish will be very sour.