As the saying goes, "beginning of winter's jiaozi, beginning of spring's noodles", beginning of winter must eat a bowl of steaming jiaozi that day to greet the "cross-pollination", bid farewell to autumn and welcome winter, and lay a solid foundation for winter.

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Recommended practice: fennel jiaozi

1 .500g of pork belly stuffing, add Jiang Mo and chopped green onion, add 2g of salt, 2g of chicken powder, 2g of monosodium glutamate 1 g, 2g of thirteen spices 1 g, 2g of soy sauce for color extraction, 3g of oyster sauce for freshness extraction, add a little white sugar, add an egg, and follow a jelly with minced meat.

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2. Wash fennel, chop it, put it in the meat stuffing and stir it evenly. Pour in sesame oil 10 g and continue to mix well. The sesame oil can lock the moisture in the stuffing and make it taste more tender.

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3. jiaozi noodles should be mixed hard. After they are fully baked, they should be kneaded into strips, served with ingredients, rolled into stalls, filled with fillings and wrapped in jiaozi. Whatever you want, as long as the fillings are not exposed.

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4. jiaozi put boiling water into the pot, gently push it with a spoon to prevent it from sticking to the pot, cover the pot and cook for 2 minutes. After the water boils, pour in a little water, add some water after boiling, and order it back and forth for three times, so that the cooked jiaozi tastes stronger and is not easy to break. Cook until all the jiaozi floats, and when it becomes bulging, it can be served.

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5. jiaozi dipped in vinegar, with Chili oil, garlic tastes delicious, and after eating jiaozi, he drinks a bowl of noodle soup, which is very comfortable.

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Second, onions

There is a saying in Nanjing that "one and a half onions a day bring wind to the legs in winter". Eating onions in beginning of winter can not only remove dampness and cold, prevent old diseases, but also generate yang and warm up the body.

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Recommended practice: Sauté ed beef with onion

1 .300g of beef tenderloin is sliced evenly with a top knife, and the tendon is cut to be tender to eat. After cutting, add 2g of salt, chicken essence 1 g, spiced powder 1 g, a little sugar, 5g of cooking wine and 2g of soy sauce, and stir until the beef absorbs all the juice. Adding starch10g to lock the water; Add vegetable oil10g to prevent adhesion, mix well and marinate for10min; 2 scallions, cut into pieces with an oblique knife, and the more onions, the stronger the fragrance; Cut a few millet peppers into small pieces, and then cut some garlic slices for use.

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2. Burn the oil in the pan. After fully sliding the pan, pour out the hot oil and add the cold oil. The cold oil in the hot pan can prevent the beef from sticking to the pan when frying. Add the beef slices at a temperature of 40% and keep it on low heat for about 2 minutes.

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3. Stir-fry beef until fragrant and discolored, add ginger, garlic and other small ingredients and stir-fry until spicy, add 3 grams of oyster sauce to make it fresh, pour in chopped onion slices, and stir-fry quickly for 30 seconds on medium heat to fully blend the onion flavor into the beef.

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4. Add a little sugar, 2g salt, chicken essence 1 g, 5g cooking wine to stir-fry and melt the seasoning, then pour in a little bright oil to brighten the color, hook in a little water starch to make the juice better adsorbed on the surface of the ingredients, stir-fry evenly and then take it out of the pot and put it on the plate.

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Third, the cream

Eating cream in winter tonic is an old tradition in beginning of winter, Jiangsu province. In modern times, cream refers to winter tonic soup with the functions of invigorating qi, promoting blood circulation, warming yang and warming the body. Generally, ingredients such as red dates, longan and medlar are added to the soup.

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Recommended practice: longan and jujube soup

1. Prepare a proper amount of dried red dates and dried longan, soak them in clear water and wash them; A handful of medlar soaked in water; Lotus root section, cut into small pieces; Prepare 20 grams of brown sugar for later use.

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2. Pour all the raw materials except Lycium barbarum into the casserole in turn, pour more than half of the pot of water, first boil over high fire, then simmer for 20 minutes, stew the lotus root and let the nutrition of the ingredients blend into the soup.

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3.20 minutes later, pour the medlar and simmer for a while, and the longan and jujube soup that nourishes and nourishes the yang and warms the stomach will be ready.

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Fourth, mutton

The old man said, "beginning of winter has a bowl of soup, which means mutton soup." In Compendium of Materia Medica, Li Shizhen said, "Mutton can warm the middle and tonify the deficiency, tonify the middle and replenish qi, stimulate appetite, nourish the kidney, nourish the gallbladder and improve eyesight, cure fatigue and cold, and treat five strains and seven injuries", which can be described as a laundry list of benefits.

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Recommended practice: mutton tofu soup

1. Prepare 2 Jin of mutton and 2 Jin of sheep bones, cut them into pieces, and cook them in cold water for 2 minutes to remove blood foam and fishy smell, so that the soup cooked is not muddy. Take it out and rinse it after 2 minutes.

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2. Boil water in the pot again, add mutton and sheep bones, add onion and ginger slices to remove fishy smell, and then turn to low heat for stewing 1 hour.

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3./kloc-after 0/hour, take out the cooked mutton, cover the pot and stew for half an hour, so that the nutrition in the sheep bones can be fully integrated into the soup.

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4. The mutton is cooled and cut into large pieces; Blanch the tofu with boiling water to remove the beany smell and cut it into pieces. After half an hour, I took out the sheep bones from the pot, added mutton and tofu, and continued to stew for 5 minutes, until the tofu was cooked.

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5. Finally, add 3 grams of salt and 2 grams of pepper to taste, and the delicious and nutritious mutton soup will be stewed and sprinkled with chopped green onion.