As the saying goes: "The Lesser Cold Festival lasts for fifteen days, with seven or eight days ending in thirty-nine days." Xiaohan is the beginning of winter, which indicates that we will usher in the coldest period of winter. It is particularly cold this year, so everyone must eat foods that dispel cold and keep warm. Especially for older people, it is recommended to eat two more "lucky dishes" that are commonly eaten in the local area during the Xiaohan season.

1. Sweet and sour fish

1. Prepare a carp. After cleaning it, make cuts on both sides of the fish, being careful not to cut it through. Put the fish in a basin, sprinkle with salt and pepper, and marinate for five minutes to add flavor to the carp; flatten the garlic, cut into minced garlic, and set aside on a plate.

2. Crack two egg whites into a basin, add a spoonful of baking powder, and stir vigorously to dissolve. Baking powder plays a fluffy role. Then, pour in two spoons of starch and stir it into a paste without lumps. Add another spoonful of vegetable oil and stir until it becomes silky. Put the fish into the batter, hang the batter evenly on the fish, lift the fish body, and hang the batter on the cutter part.

3. Heat the oil in the pot. When it is 50% hot, hold the fish tail and fry the head for a while, then slowly put it into the oil pot. During this process, the fire must be maintained at medium to low heat. The fish cannot be flipped during this time, but the head and tail of the fish must be poured with hot oil all the time, covering all parts beyond the oil surface.

4. The entire frying process may last 7 to 8 minutes. Fry the fish until it turns golden brown. If the fish is fried for a long time, the small spines will become crispy and the taste will be better. After frying the fish until golden brown, we take it out first to control the oil.

5. Heat oil in a pot. When the oil is hot, pour in the minced garlic. After you smell the aroma of garlic, add two spoons of tomato paste, stir evenly, pour in the sweet and sour sauce you just prepared, and use a spoon to stir. Stop stirring and fully dissolve the sugar. After the water boils, add a little water starch. When the soup becomes thick and frothy, add a little vegetable oil to brighten the color. Then pour the soup evenly over the fish.

6. After the fish body is completely covered with soup, place the prepared shredded red peppers and green onions around the plate. Sprinkle with chopped green onion and white sesame seeds for garnish. Delicious and ready to serve.

2. Stir-fried beef

1. Prepare a piece of beef tenderloin, cut it into even thin slices against the grain, pour in a can of beer and rub out the dirty water, then drain and add Take an egg white and mix it well with your hands, then add a small handful of starch to lock the moisture in the meat slices, then pour in a little vegetable oil and continue to mix it and marinate it for 10 minutes.

2. Wash the broccoli, remove the rhizomes and cut into small pieces; cut half of the carrot into segments and then into rhombus-shaped slices; cut the ginger into rhombus-shaped slices and cut the green onions into segments and set aside.

3. Boil water in a pot, add a little salt and vegetable oil. After the water boils, add the broccoli and boil it for 20 seconds, then add the carrots and continue cooking for 40 seconds until the carrots and broccoli are broken. Pour it out immediately after cooking, rinse with water to cool down and maintain its crisp taste.

4. Heat oil in the pot. When the oil is 40% hot, pour in the marinated meat slices. Use a spoon to spread them quickly to allow them to heat evenly. After frying for about 30 seconds, pour out the marinated meat slices immediately after they change color. .

5. Heat oil in the pot again. When the oil is hot, add onions and ginger and stir-fry until fragrant. Add broccoli and carrots and stir-fry evenly. Add oil-controlled beef slices and add 2 grams of salt. , 5 grams of light soy sauce, and 5 grams of oyster sauce to add freshness, turn to high heat and stir-fry until the flavors are absorbed, then pour in a little oil to brighten the color and serve on a plate.