Label home cooking, single recipes, qi and blood tonic conditioning, tonic health conditioning, winter health conditioning

Dishes are classified into scallions.

Seasoning type onion fragrance

Ingredients: mutton (hind legs)150g green onion150g.

Seasoning: vegetable oil 25g sesame oil 5g soy sauce15g garlic15g cooking wine10g vinegar 5g ginger juice 5g each.

The taste is tender and slightly fragrant with onion.

Production method

1, the mutton is deboned and cut into 4.5 cm long slices.

2. Remove the onion leaves from the green onions, and keep the onion white to wash and cut the hob segments.

3, garlic peeled and washed into garlic.

4. Heat the oil in the pot, stir-fry the meat slices until they change color, and add cooking wine, ginger juice and soy sauce to taste;

5. Finally, add scallion, garlic and vinegar, and pour in sesame oil.

Tips for making: This dish can be cooked with fire.

Health tips

1. Mutton tonifies qi and nourishes blood, warms the middle warmer and nourishes the stomach. 2. Mutton is rich in protein, and also contains a lot of vitamin B 1, which can promote its absorption when eaten with onion. 3. This dish tonifies qi and blood, and is suitable for the weak.

Winter recipes-stewed beef with radish

Label Beijing cuisine, winter health care conditioning, anemia conditioning, blood nourishing conditioning, spleen invigorating and appetizing conditioning,

Classification of dishes and original stew

Seasoning type salty flavor

Ingredients: white radish 450g beef (lean)100g.

Seasoning: green onion15g ginger15g cooking wine10g soy sauce10g salt 4g monosodium glutamate 2g star anise 3g peanut oil 40g each.

The taste is soft and rotten, mellow and fresh.

Production method

1. Wash radish and beef respectively, cut them into 2cm square pieces, blanch them in boiling water respectively, and take them out;

2. Heat the oil in the pot, fry the scallion, ginger and star anise, add fresh soup, cooking wine and beef, and stew until cooked;

3. Add the radish pieces, boil them, and skim off the floating foam;

4. When the radish pieces are cooked, add salt, soy sauce and monosodium glutamate, and pick out onions, ginger and star anise.

5. Then skim off the floating wipe and put it into the soup bowl.

Tips: This product needs about 750 grams of fresh soup to make the stew taste better.

Winter recipes-mutton radish soup

Label private cuisine, tonic health conditioning, malnutrition conditioning, winter health conditioning,

Classified cooking of dishes

Seasoning type salty flavor

Ingredients: mutton (thin) 400g, white radish 300g.

Ingredients: coriander10g

Seasoning: 2 grams of soy sauce, 6 grams of yellow wine, 3 grams of salt, salad oil 15 grams of green onion 10 grams of appropriate amount.

Production method

1. Wash and slice mutton, and soak it in soy sauce and Shaoxing wine.

2. Wash radish, peel and slice, and chop parsley.

3. Stir-fry the onion and mutton with oil, add appropriate amount of water, add radish, simmer for 40 minutes, and season with coriander.

Winter recipes-casserole tofu

Label Sichuan cuisine, beauty care, winter health care,

Dishes classified casserole

Seasoning type salty flavor

Ingredients: 800g of tofu.

Ingredients: beef tendon (soaked hair) 75g sea cucumber/KOOC-0/00g squid (fresh)/KOOC-0/50g bamboo shoots/KOOC-0/50g pork tripe 200g chicken 200g mushroom (fresh) 50g dried shrimps/KOOC-0/5g.

Seasoning: salt 10 g monosodium glutamate 10 g, respectively.

Production method

1. Remove hard edges and hard skin from tofu and cut into 2cm pieces; Cleaning tendon, sea cucumber and squid, and cutting into pieces; Wash bamboo shoots, remove shells and cut into thin slices; The pig's belly is washed clean and sliced; Cut mushrooms in half; Blanch the above materials with hot water for later use.

2. Cook the chicken in the stock, take it out and soak it in cold water, and cut it into cubes after cooling thoroughly.

3. Prepare a large casserole, put tofu, tendon, sea cucumber, squid, bamboo shoots, pork tripe, and mushrooms in the pot, add broth, salt, and monosodium glutamate, boil over high fire, then simmer over low fire for about 1 hour, and serve the whole pot when eating.

Making tips

1. Pork belly cleaning method: scrape the mucus on the outer layer of raw pork belly with a blunt knife, scrape the mucus after cutting it open, blanch it with hot water once, and then rub it with coarse salt, vinegar, onion and ginger to remove the fishy smell. You can add a small stove in winter to be used as a hot pot.

Winter recipes-tomato mutton soup

Label tonic health conditioning, winter health conditioning, constipation conditioning, spleen appetizing conditioning, beauty conditioning

Classified cooking of dishes

Seasoning type salty flavor

Ingredients: mutton (fat and thin) 500g potatoes 250g tomatoes100g carrots 50g cabbage150g onions 50g.

Ingredients: coriander10g

Seasoning: tomato sauce 50g pepper 1 g salt 8g peanut oil 50g each.

Production method

1. Wash the mutton, put the whole piece into the pot, boil it in water until it is half cooked, take it out, and cut it into small squares for later use;

2. Peel potatoes, remove seeds from tomatoes, and cut them into small cubes with onions, Chinese cabbage and carrots;

3. Add a small amount of minced onion to the tomato sauce, stir-fry with oil, and add 1 spoon of mutton soup to make tomato sauce;

4. Take mutton soup1500g and boil it, put the cut mutton and all vegetables into the soup, and add salt and tomato sauce;

5. When the soup is cooked, add pepper and remove the coriander powder.

Health tips: This soup not only has a tonic effect, but also has a good effect in promoting defecation because of the addition of vegetables. Tonify the body, promote defecation, stimulate appetite and relieve annoyance.

One of the winter recipes-braised pork with green garlic

Label private dishes, youth recipes, old people recipes, athletes recipes, winter health conditioning.

Classified stew of dishes

Seasoning type is slightly spicy.

Ingredients: Barbecued pork180g green garlic 90g tofu 400g.

Seasoning: garlic 5g soy sauce 1 5g white sugar 5g salt 2g pepper14g vegetable oil, with appropriate amount each.

Production method

1. Remove the old leaves from the green garlic, wash it, and cut it into oblique slices for later use;

2. Rinse the beancurd with water, drip dry the water and cut it into small long pieces, fry it in oil until golden brown and hold it for later use;

3. Burn the meat and chop it into small pieces;

4. Heat the pan, saute the garlic until fragrant, pour the meat down, stir-fry the tofu until fragrant, and then add the green garlic and seasoning to serve.

Tips for production: the fire nest is the pork loin. Some people call it three-layer meat. After pickling and barbecue, it becomes roasted meat, which is the fire nest.

Winter recipes-casserole chop suey

Name casserole offal

Label private cuisine, winter health care conditioning, limb cold and chillness conditioning, qi and blood tonic conditioning, kidney tonic conditioning,

Pinfenlei casserole

Seasoning type milk soup is salty and fresh.

Ingredients: mutton (cooked) 50g, sheep heart 50g, sheep lung 50g, sheep belly 50g, sheep fat intestine 50g.

Ingredients: coriander15g

Seasoning: scallion 1 5g sesame sauce 50g ginger 3g star anise 2g salt 4g spicy soy sauce 2g pepper1g, and appropriate amount each.

The taste of the soup is milky white, the taste is mellow and fragrant, the flavor is unique, and it is a winter delicacy.

Production method

1. Put five kinds of mutton, sheep heart, sheep lung, sheep belly and sheep fat intestine in a boiling water pot, scald them thoroughly, take them out and drain them.

2. Mutton, sheep lung and sheep heart are cut into pieces respectively; Cut the lamb belly plate into wide strips; Sheep fat intestines are cut into elephant eye pieces.

3. Add salt and water to sesame sauce, stir it, add pepper noodles, Chili oil, minced coriander and goose feather onion, and mix it into seasoning.

4. Put the casserole on the fire, add broth, mutton, sheep heart, sheep lung, sheep belly, sheep fat sausage and seasoning slices, add onion, ginger slices, aniseed and refined salt, and simmer well.

When making tips to eat, put seasonings according to your own preferences.

Winter recipes-stewed old duck soup with pepper

Label anorexia conditioning, spleen and appetite conditioning, tonic conditioning, gastritis conditioning, winter health conditioning

Classified stew of dishes

Seasoning type salty flavor

Ingredients: duck1500g pork elbow 640g.

Ingredients: 40g of ham.

Seasoning: pepper12g ginger 5g each.

Production method

1. Scrape the duck clean, remove the tail and fat, and drip dry water;

2. Wash the pepper and ham, put them in the abdominal cavity of the duck and sew them with thread.

3. Remove the oil pan and fry with ginger slices until the duck surface is slightly yellow;

4. Wash pig elbows;

5. Put all the materials into a stew pot, add water and boil away, and stew for 4 hours and 30 minutes;

6. Season with salt for drinking.

Health tips

1. This soup can dispel cold in the middle warmer, strengthen the spleen and stimulate appetite, and can be used for deficiency of the spleen and stomach, pale mouth and clear saliva, faint cold pain in the stomach, poor appetite, vomiting due to stomach cold, nausea, etc. 2. Add pepper to the lean old duck to make the soup nutritious. Pepper can warm the middle warmer to relieve pain, cure stomach cold pain, strengthen ribs and stop vomiting; 3. Drinking this soup often, warming and dispelling cold, harmonizing stomach and stopping vomiting, is a tonic soup in winter.

One of the winter recipes-three spicy dog meat

Label Beijing cuisine, winter health care conditioning, kidney care conditioning, yang tonic conditioning,

Classification of dishes and original stew

Seasoning type salty flavor

Ingredients: 500g dog meat.

Ingredients:

Seasoning: 25g scallion, 25g ginger, 25g garlic, 25g soy sauce, 25g pepper, 2g monosodium glutamate 1 g white sugar, 3g pepper (red, sharp and dry)10g salt, 2g yellow wine, 25g soybean oil, 75g each.

The taste is red and bright, the meat is rotten, and the taste is fragrant and salty.

Production method

1. Boil the dog meat with skin in a pot for ten minutes, and fish it in a cold water basin to wash the blood foam. Add1500g water to the pot, put the dog meat on the lid, cook for another three hours, take it out after cooking, and change it into one-inch square pieces with a knife.

2. Add oil to the spoon, add onion, ginger, garlic and pepper powder when the oil is hot, add chicken soup, pepper water, refined salt, monosodium glutamate, soy sauce, white sugar and Shaoxing wine when it is fried to yellow, pour dog meat, stew for five minutes with low fire, move the spoon to high fire, and take out the spoon when the juice is thick.

Tips for making Zanthoxylum bungeanum water: When making Zanthoxylum bungeanum water, boil it one day in advance and soak it for one night at the ratio of 1 2 Zanthoxylum bungeanum 6 kg water.

Winter recipes-wax goose

Label qi tonic conditioning, cough conditioning, spleen invigorating and appetizing conditioning, winter health care conditioning, malnutrition conditioning

Vegetable classification wax

Flavoring type original flavor

Ingredients: Goose10000g

Seasoning: salt150g Zanthoxylum bungeanum10g white sugar, 30g each.

Production method

1. After the goose (Zhuang goose) is slaughtered, it is scalded, cut open from the back, cleaned by eviscerating (for other use), and dried in the sun.

2. Stir-fry the salt to remove water, evenly rub it on the goose body, rub it more at the thick meat, and wear a few eyes with a bamboo skewer. After wiping, put it in a wooden basin, cover it and marinate for 2 days. Take it out and hang it in the sun for 1 2 days, spread it with a bamboo stick during sun drying, and then put it away from the sun and hang it in a well-ventilated place for preservation.

3. When eating, the cut part is cooked by an appropriate method.

Making tips

1. In some places, dry plucking of feathers is adopted when processing, and care should be taken not to damage the skin. 2. Most people eat dried goose by steaming skin and fat, frying lean meat and cooking bones, and adding kidney beans or peanuts when cooking. 3. Fasting before goose slaughter 1 2 days, and feeding some light salt water.

Winter recipes-mutton slice soup

Label Beijing cuisine, tonic health conditioning, malnutrition conditioning, winter health conditioning, limb cold and chillness conditioning

Braised dishes by classification

Flavoring type: Clear fragrance.

Ingredients: mutton (thin)100g Chinese cabbage 200g.

Seasoning: peanut oil 25g monosodium glutamate 4g scallion 3g ginger 3g soy sauce 20g salt 5g each.

The taste is fragrant and delicious.

Production method

1. Wash the mutton and cut it into thin slices. Wash the cabbage and cut it into 3cm strips.

2. Put the soup pot on a strong fire, put oil and heat it, and put the ginger and onion in the wok; Then stir-fry the sliced meat for a while, and add the soup stock, soy sauce, salt and cabbage. When the soup is boiled again, add monosodium glutamate and put it into the soup bowl.

Tips: This product needs soup stock1000g.

Winter recipes-six-flavored beef rice

Label Gastritis Conditioning, Spleen Conditioning, Qi and Blood Tonifying Conditioning, Deficiency Tonifying Conditioning, and Winter Health Keeping Conditioning

Classified cooking of dishes

Flavoring type original flavor

Ingredients: 500g beef (hind legs) and 500g japonica rice.

Ingredients: Amomum tsao-ko 3g, Fructus Amomi 3g, Fructus Piperis Longi 3g, Alpinia officinarum 3g, Pericarpium Citri Tangerinae 3g.

Seasoning: 3 grams of pepper, 30 grams of ginger, yellow wine/0/0 gram of salt, 5 grams of monosodium glutamate, 2 grams of each.

Production method

1. Wash beef, slightly soak it in cooking wine, blanch it in boiling water, take it out and slice it.

2. Put pepper, long pepper, dried tangerine peel, Amomum tsaoko, Amomum villosum, Alpinia officinarum, etc. into the pot, add appropriate amount of water, and fry the juice for later use.

3. Slice ginger.

4. Wash the japonica rice, put it in a pot, add the decoction of the above herbs, add beef slices, ginger slices, refined salt, monosodium glutamate and appropriate amount of water, and cook it into rice.

Health tips

1. Warm spleen and stomach, regulate qi and relax middle energizer. 2. Suitable for spleen deficiency, stomach pain, chest tightness and discomfort.

Winter recipes-black pepper mixed with beef tenderloin

Dishes are classified into scallions.

Seasoning type spicy

Ingredients: 500g beef tenderloin.

Ingredients: 50g onion and 50g egg.

Seasoning: cooking wine 8 g salt 5 g monosodium glutamate 3 g onion juice 3 g ginger juice 2 g pepper 5 g wheat flour 5 g onion 5 g Chili oil 3 g sesame oil 5 g each.

The taste is crisp outside and tender inside, spicy and delicious.

Production method

1. Cut beef into strips with a length of 4 cm and a thickness of 1 cm;

2. Beef strips are evenly mixed with yellow wine, refined salt, onion ginger juice and egg white, and mixed with flour;

3. Wash the onion and cut it into silk for later use;

4. Peel and wash the green onions and cut them into chopped green onions for later use;

5. Heat the oil pan to 80% heat, add beef and fry until golden brown, then remove and drain the oil;

6. Leave a little base oil in the original pot, stir-fry onion, pour beef strips, add monosodium glutamate and pepper (black pepper) and mix well;

7. Sprinkle with red oil and sesame oil, sprinkle with chopped green onion and let it cool.

Winter recipes-bad meat

Classified steaming of dishes

Flavoring type bad flavor

Ingredients: 500g pork ribs (pork belly).

Seasoning: soy sauce100g fragrant grains120g cooking wine100g white sugar, 75g ginger15g shallot15g each.

The taste is red, crisp and rotten, fat but not greasy, and it melts in the mouth.

Production method

1. Wash ginger and slice it;

2. Wash the onion and knot it;

3. Scrape and wash the pork belly, put it in a cold water pot, cook it until it is five-ripe, then take it out and wash it;

4. Put the skin down into a casserole with a bamboo grate bottom, add 200 ml of soy sauce100g, white sugar, cooking wine, onion, ginger slices and pork soup, press it with a disc, and cover the casserole;

5. Bring to a boil on medium fire for 5 minutes, then simmer on low fire for about 30 minutes, and take out the meat and let it cool thoroughly;

6. Use a bowl, pour 5 grams of soy sauce, cut the meat into pieces about 9 cm long and 0.9 cm thick, and discharge it into the bowl with the skin down;

7. Mix the fragrant grains with 100 grams of braised meat juice, spread them on the meat surface, seal the bowl with cellophane, steam them in a cage for about 1 hour, and turn the meat over in a plate.

Making tips

1. Pork is boiled in water first, and then fished out after blood is cut off. Add seasoning and stew for 30 minutes to make it tasty. Add soy sauce and fragrant grains and steam until crisp and rotten, which takes about 2 hours. Boiling, stewing and steaming. 2. The finished product is good in color, fragrance, taste and quality.

Winter recipes-tofu dumplings

Tofu yuanzi

Label hubei cuisine, winter health conditioning,

Classification and steaming of dishes

Seasoning type salty flavor

Ingredients: tofu1000g glutinous rice150g pork rib (pork belly) 200g grass carp150g.

Ingredients: dried shrimp10g egg 60g.

Seasoning: salt 2g soy sauce10g shallot 20g ginger 5g pepper 2g monosodium glutamate 2g each.

The taste is round, tender and soft, fresh and delicious, and the mouth melts and the taste is rich.

Production method

1. Soak tofu in clean water, change it for two or three times, wrap it in gauze and drain it in a basket;

2. Wash the glutinous rice with clear water, cook it in a boiling pot, take it out, and pour it with clear water until it cools;

3. Remove the skin from pork belly and cut it into diced pork;

4. Mix a little monosodium glutamate, Jiang Mo and salt into the diced meat and marinate it for taste;

5. Slaughter and clean grass carp, slice clean steak and chop it into minced meat;

6. After the dried shrimps are soaked in warm water to swell, drain the water;

7. Pour the drained tofu into a basin, stir it up, and add the minced fish, monosodium glutamate, pepper, salt, eggs, Jiang Mo and dried shrimps.

8. Add diced meat into the well-mixed tofu and minced fish and mix well;

9. Finally, put the glutinous rice and chopped green onion into the diced tofu fish and continue to mix well;

10. Wipe the steamer grid with oil and sprinkle a little water to prevent adhesion;

1 1. Squeeze the mixed raw materials into balls the size of eggs, and code them on the cage in sequence;

12. Steam on a steamer with boiling water for 30 minutes, take out the code and put it in a plate, and sprinkle with chopped green onion.

Making tips

1. Before the tofu is smashed, the skin should be torn off to show white quality; 2. When the tofu is made into paste, you can slowly add various ingredients until the tofu paste can be used.

Health tips "Tofu meatballs" are seasonal delicacies in winter.

"Tofu dumpling" is one of the famous dishes with traditional folk flavor in Hubei. "Tofu meatballs" are steamed with tofu as the main material and glutinous rice, pork belly, fish and dried shrimps.

Winter recipes-sweet-scented osmanthus honey lotus root slices

Label desserts/snacks, recipes for the elderly, and cold conditioning of limbs.

Classification and frying of dishes

Flavoring type sweetness

Ingredients: lotus root1000g

Ingredients: 250g glutinous rice and 50g wheat flour.

Seasoning: white sugar100g honey 50g lard (refined)15g sweet osmanthus 5g each.

It tastes sweet and glutinous, and can be used as beet and snack.

Production method

1. Wash the glutinous rice, put it in the basket and expose it to the sun until it is dry;

2. Wash the old lotus root, cut off the pedicle at one end and drain it upside down;

3. Pour glutinous rice into the lotus root hole, and knock the cut end face with the handle several times;

4. Put into the cage and steam with strong fire for 40 to 50 minutes, then take out and chill with cold water;

5. Scrape off the skin and cut into pieces of 1 cm;

6. Dip in dry flour, fry in warm oil until golden brown, and put in pots;

7. White sugar and honey are slightly boiled into syrup with slow fire, covered with cooked lard and sprinkled with sweet osmanthus;

8. Stir-fry until the sugar juice is tightly wrapped in lotus root slices.

It is suggested that the lotus root in the main ingredient should be old lotus root.

One of the winter recipes-burning cabbage with mushrooms

Ingredients: 200g of Chinese cabbage.

Ingredients: 3 grams of dried mushrooms.

Seasoning: salt 5g lard (refined) 1 0g monosodium glutamate1g, with appropriate amount each.

Production method

1. Soak the mushrooms in warm water, remove the pedicels and wash them; Wash the cabbage and cut it into 3.5 cm sections.

2. Heat the oil, stir-fry the cabbage until it is half-cooked, then add the salt, mushrooms and monosodium glutamate, add some broth or water, cover the pot and burn it.

Winter recipes-winter bamboo shoots and shredded muntjac

Winter bamboo shoots and muntjac silk

Label Anhui cuisine, winter health conditioning

Sorting and frying dishes

Flavoring type salty and sweet

Ingredients: muntjac meat 250g winter bamboo shoots150g.

Ingredients: egg white 25g.

Seasoning: ginger10g salt 2g soy sauce 20g shallot10g lard (refined) 50g white sugar 2g yellow wine10g each.

The taste of venison is silvery red, fresh and tender, and the winter bamboo shoots are crisp and slightly sweet.

Production method

1. Slice the clean muntjac meat and cut it into 4 cm long and 0.3 cm wide filaments;

2. Add the shredded muntjac into egg white, ginger (minced), yellow wine and salt and mix well;

3. Wash the winter bamboo shoots and cut them into silk slightly thinner than shredded muntjac;

4. Set the pot on fire, add cooked lard and burn it to 50% heat. Remove the shredded muntjac from the pot and push it away with a hand spoon. When the shredded pork is quite discolored, immediately pour it into a colander to drain the oil;

5. In the remaining oil of the original pot, add winter bamboo shoots, soy sauce, a little salt and white sugar, stir-fry for a few times, and add chicken soup for about half a minute;

6. Add the muntjac silk, dilute it with wet starch, turn it over a few times, pour sesame oil on the pan and put it on the plate, and sprinkle with onion (minced).

Tips for making winter bamboo shoots should be boiled in a cold water pot before cutting, so as to increase toughness and reduce sour taste (canned bamboo shoots are sour).

Winter recipes-stewed assorted dishes

Label Shandong cuisine,

Classification of dishes and original stew

Seasoning type salty flavor

Ingredients: pork (fat and thin) 75g potato 75g eggplant 75g carrot 75g tomato 75g green pepper 50g cucumber 75g.

Seasoning: cooking wine10g soy sauce15g pepper 2g star anise 5g salt 3g monosodium glutamate 2g white sugar 2g scallion 5g ginger 5g garlic10g lard (refined) 40g each.

The taste is soft, rotten, salty, delicious, economical and nutritious.

Production method

1. Braise pork in brown sauce for later use;

2. Wash potatoes (peeled), eggplant (peeled), carrots, tomatoes and cucumbers respectively and cut them into hob blocks;

3. Wash and slice the green pepper;

4. Soak Zanthoxylum bungeanum and aniseed in water, pick out Zanthoxylum bungeanum and aniseed, and keep Zanthoxylum bungeanum and aniseed water;

5. Heat the lard in the frying spoon, add the onion and Jiang Mo into the wok, add cooking wine, soy sauce, pepper aniseed water, refined salt, sugar and soup stock 750 to boil;

6. Add potato pieces, carrot pieces and braised pork, stew until it is six ripe, then add eggplant pieces and stew;

7. When all the raw materials in the spoon are cooked, add tomato pieces, cucumber pieces, green pepper slices, garlic rice and monosodium glutamate to stew, and then take out the spoon and put it into a bowl.