Five classic stew recipes 1 and stewed beef with potatoes are recommended in winter.
Raw materials: 400g of potatoes, 20g of beef, 20g of cooking wine, 3g of soy sauce 1 0g, 3g of refined salt, 2g of monosodium glutamate, 3g of chicken essence, 0g of pepper water 1 0g, baking powder10g, starch100g, and fresh soup.
Practice: Peel the potatoes and wash them. Cut the potatoes into hob blocks. Cut the beef into small pieces. Mix beef pieces with cooking wine 1 0g, refined salt 1 0g, chicken essence10g, pepper water, baking powder and pepper. Add salad oil to the spoon and heat it to 50%. Add potato pieces and fry them thoroughly. When the oil temperature rises to 50% heat, hang the tasty beef evenly, fry the wet starch paste until it is slightly hard, and take it out. Leave 30g of oil in the spoon, put the onion, ginger and garlic in the wok, add cooking wine, soy sauce and fresh soup to boil, add potato pieces and fried beef pieces, cook until the soup is thick, thicken with starch, pour in the bright oil, and serve.
Efficacy: Beef has the functions of invigorating the middle energizer, nourishing the stomach and strengthening the spleen, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and stopping saliva. It is suitable for people with depressed middle qi, shortness of breath, weakness of muscles and bones, anemia, and yellow and dizzy face.
2. Braised eggplant with catfish
Raw materials: catfish 600g, eggplant 300g, onion 30g, garlic 30g, ginger 30g, green pepper 30g, pepper powder 7g, soy sauce10g, cooking wine10g, salt 5g, monosodium glutamate 3g, sugar10g and bean paste.
Practice: Clean catfish, cut into sections, wash eggplant after pedicle removal, cut onion, pat garlic, slice ginger and cut green pepper. Put the oil in the pan, medium heat, add the onion, garlic cloves, ginger slices and green peppers when the oil is hot, add soy sauce, cooking wine, bean paste, pepper powder and sugar after frying for one minute, add boiling water, turn to high heat, and add eggplant and catfish. After the fire boils, turn to low heat and stew for 40 minutes. Add salt and monosodium glutamate to the pan and plate.
Efficacy: Braised eggplant with catfish is a classic dish in Northeast China. Catfish has few stings, delicate meat and delicious taste, and has the effects of invigorating qi, nourishing yin, promoting lactation, appetizing and facilitating urination. Eggplant has the effects of clearing heat, stopping bleeding, reducing swelling and relieving pain.
3. Stewed mutton with white radish
Ingredients: 200 grams of white radish, 200 grams of mutton, and appropriate amount of onion, ginger and pepper.
Practice: After the mutton is thawed, cut into pieces in cold water to remove blood, soak for about two hours, and change the water frequently. Boil the processed mutton in cold water, turn off the fire after the fire is turned on, take out the mutton and wash away the blood foam. Slice ginger and garlic, cut onion, and cook with pepper and mutton. Wash the white radish, cut it into pieces, put it in the pot, cover the pot, boil it over high heat until the water boils, and change it to low heat for one and a half hours. Just put a little white pepper and salt before cooking.
Efficacy: White radish has the effects of clearing away heat, promoting fluid production, lowering qi, relieving stagnation, stimulating appetite and strengthening spleen. Mutton has the functions of enriching blood and benefiting qi, warming the middle warmer and warming the kidney. The combination of these two ingredients has the functions of invigorating the middle energizer, strengthening the stomach, tonifying the kidney and strengthening yang. Especially suitable for physical weakness after illness, lumbago, fear of cold, loss of appetite and other symptoms.
4. Pork and sauerkraut stewed vermicelli
Ingredients: northeast vermicelli, pork belly, northeast sour cabbage, ginger slices, salt, soy sauce and cooking wine.
Practice: northeast vermicelli is soaked in warm water of about 70 degrees for 7-8 minutes; Pork belly cut into square pieces; Shredding northeast sour cabbage; Take out the soaked vermicelli, rinse it with cold water, and grasp it by hand to prevent adhesion; Add oil to wok, medium heat, add pork belly and fry until it is broken, then add ginger slices and stir-fry until fragrant; Add half a spoonful of salt, soy sauce and cooking wine and cook until the meat is colored; Stir-fry sauerkraut, then add half a pot of water, boil over high fire, turn to low heat, and stew until the water is 80% dry; Finally, add vermicelli, add half a spoonful of salt, stir well, if the color is not deep enough, add a little soy sauce, and finally add a little chicken essence pepper to taste, and take it out of the pot when the water is almost dry.
Efficacy: Sauerkraut is crisp and tender in taste, bright in color, fragrant, appetizing and refreshing, and it can not only stimulate appetite and help digestion, but also promote the absorption of iron by human body.
5. Stewed mushrooms with chicken
Raw materials: Tricholoma matsutake 1 00g, Sanhuang broilers 1 each, sliced onion and ginger 1 5g, star anise 1 each, cinnamon 1 small piece, yellow rice wine1spoon, 2 tablespoons of soy sauce, and salt.
Practice: after washing the pine mushrooms, soak them for half a day in advance, and then rub and change the water several times until the sediment is washed away. Cut the chicken into pieces, rinse the blood, put it in a pot with cold water and boil it. Take out the cooked chicken pieces, rinse them again with clear water and drain the water for later use. Heat the pan, add the oil, stir-fry the chicken pieces, and add the onion and ginger slices. Cook the yellow rice wine, add the light soy sauce, add the star anise and cinnamon, stir-fry evenly, drain the mushrooms and put them in the pot, stir-fry evenly. Pour all the fried ingredients into the casserole. Pour in the hot water cooked in advance, so that the water does not pass through the chicken pieces. Bring the fire to a boil, turn to low heat, stew until the chicken is cooked and rotten, add salt 15 minutes before turning off the fire, and add chicken essence to taste after turning off the fire.
Efficacy: Chicken is rich in animal protein, which can invigorate qi and strengthen bones and muscles, but it is warm and not suitable for people with deficiency fire in the body. But this disadvantage can be avoided if it can be eaten with cool mushrooms. And the mushroom itself has it? Vegetable meat? Good name, the nutritional value should not be underestimated. Taken together, they are not only nutritious, but also can warm the middle warmer, invigorate qi and strengthen the five internal organs, reduce blood lipid, blood sugar and blood pressure, and have the functions of resolving phlegm and regulating qi, protecting liver and eliminating edema.
The advantage of eating stew in winter is to cover the pot and stew, retaining antioxidant components.
Stewing is a healthy way of cooking. The temperature does not exceed 100℃, which can preserve various nutrients to the maximum extent without generating harmful substances due to overheating. Cover the pot when stewing, which is relatively isolated from oxygen, and antioxidant substances can be retained.
Stew meat, beneficial nutrition is more easily absorbed.
Stews are often accompanied by pork belly, ribs, beef, chicken and other meat dishes. Studies have shown that after meat is stewed, Bad cholesterol? And the content of unsaturated fatty acids beneficial to the body is increased, so that beneficial nutrients are more easily absorbed by the human body.
The ingredients are diverse and the nutrition is not wasted.
After a long period of simmering, meat and vegetables become very soft and rotten, easy to digest and absorb, suitable for the elderly, children and people with poor gastrointestinal function. Slow simmering makes the ingredients very tasty and delicious.
There are often four or five kinds of ingredients in a pot of stew, which are nutritious. There are many stews and soups, and even the soup and vegetables are eaten together, so the nutrition is not wasted.
There are four keys to stewing a pot of food. If you want to make the stew work fully, you need to master the correct method. When you cook stew, you need to pay attention to the following four key points:
1, onion, ginger, garlic and spices are essential.
Are onions, ginger and garlic stews? Sambo? It can relieve boredom, increase fragrance, lower cholesterol and prevent cardiovascular and cerebrovascular diseases. The smell of stew depends on some ingredients, such as cooking wine, pepper, pepper granules, etc., which can remove the fishy smell.
These seasonings can be added after the soup is boiled and the froth is removed. However, too much spice will spoil the taste, so you can add it according to your own taste.
2. Put enough five kinds of dishes to diversify the nutrition.
Many people find it difficult to diversify their diet, but stews can help you achieve it easily. The ingredients of stews are roughly divided into beans, meat, algae, potatoes, vegetables, vermicelli and so on.
You can choose five kinds to put in, including foods rich in dietary fiber. This can reduce cholesterol absorption and promote cholesterol excretion in the body. I would like to remind you of two points:
Vegetarian vegetables mostly use roots, such as radish and yam, and try to use less green leafy vegetables. If you want to put vegetables, you'd better put them before cooking, so as not to stew for a long time and lose nutrients.
The amount of water is about 1.5 times that of ingredients. Too much water will easily lead to long stewing time and destroy nutrients, and too little water will easily dry the pot.
3. slow fire? Stewed? Healthier.
For stews? Simmer? Fill the water at one time without opening the cover in the middle. In this way, protein and other nutrients can be fully dissolved into the soup, and the soup will taste more delicious, oxygen will not enter, and antioxidant substances can be retained.
4. Add salt before cooking.
Putting the salt too early will solidify the protein in the meat, which is not easy to dissolve, and it will also make the soup dark and the concentration is not enough. Putting salt late will not affect the taste of the soup, but it can keep the meat fresh and tender.
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