Beginning of winter is the first solar term in winter, representing the beginning of winter. When the weather is cold, try to eat less cold dishes, which is easy to cause gastrointestinal discomfort. At this time, the hot stew becomes a delicious cake. With a pot, several suitable ingredients and patience, you can make stews with different tastes. Stewing is a cooking method of heating with slow fire to soften the raw materials. There are both warm and delicious soup and tender and delicious dishes. It is really a wonderful thing for a family to sit together, eat hot meals and talk about their family.
Stewing is a very healthy cooking method. First of all, stews mainly rely on water as a heating medium, so the temperature will not be too high, basically not exceeding 100 degrees Celsius, so harmful carcinogens will not be produced due to excessive heating. Second, the ingredients in the stew have become very soft and easier to digest and absorb after a long period of simmering. Third, the stewing time is long, which is convenient for all kinds of condiments to give full play, and the ingredients are delicious and more delicious. Fourth, when stewing, it needs to be covered with heat to isolate oxygen, so most of the antioxidant components in the ingredients can be preserved. In addition, another study found that after two and a half hours of slow stewing, the cholesterol in meat will drop sharply, but the beneficial unsaturated fatty acids will increase. Fifth, stews should be eaten with vegetables and soup to ensure that minerals are completely absorbed and not lost. Six, stews often stew a variety of raw materials at the same time, which is convenient for the diversification of food varieties and the addition of various health ingredients.
Today, Brother Yang took this opportunity to recommend six stews especially suitable for winter consumption. They are delicious, soft and nutritious. It's all delicious recipes that old people and children love to eat!
Required ingredients
A Chinese cabbage, a small piece of pork belly, a handful of sweet potato vermicelli, an appropriate amount of cooking oil, 2 pieces of cinnamon, 2 pieces of star anise, a little dried pepper, a few pieces of ginger, an appropriate amount of salt, an appropriate amount of white pepper, a proper amount of soy sauce, an appropriate amount of bean paste and two green garlic seedlings.
Practice steps
1, prepare a Chinese cabbage, cut the edges and leaves separately, and clean them. Prepare a small piece of pork belly, peel it and cut it into thin slices. Prepare a handful of sweet potato vermicelli and soak it in cold water in advance.
2. Put oil in a hot pot, add pork belly, and stir-fry the smell and grease of pork belly. Add 2 pieces of cinnamon, 2 pieces of star anise, a little dried pepper and a few pieces of ginger, stir-fry until fragrant. Pour in Chinese cabbage pieces and stir-fry them until soft. Add cabbage leaves and stir-fry until soft.
3. Then transfer all the ingredients to a casserole, add water, season, add salt, white pepper, soy sauce, soy sauce, boil over high fire, and add sweet potato vermicelli. Cover the pot and cook for 5 minutes, then cook the sweet potato vermicelli, then collect the soup with strong fire, add the green garlic seedlings, and the delicious stewed vermicelli with Chinese cabbage is ready.
Brother Yang has something to say.
The stewed Chinese cabbage vermicelli made in this way is delicious, simple and nutritious, and even the soup is drunk immediately after cooking. Stew a pot like this in winter, and it will be warm after eating. Friends you like can collect them and cook them for your family when you have time.
Required ingredients
Fish roe, fish bubble, onion, cooking wine, garlic, ginger, pickled pepper, yellow pepper sauce, fat pork, salt, pepper, celery and perilla.
Practice steps
1. Today, fish eggs are used to cook delicious food. Carp seeds are generally used to make fish seeds, which are not easy to disperse when cooked. Cut the fish bubbles with a knife and wash them for later use. Boil the water in the pot, add cooking wine and onion knots, pour caviar and fish bubbles, cook over high fire until the caviar changes color, cook until it is half cooked, and take out cold water.
2, the required materials, 2 garlic, a small piece of ginger, 2 pickled peppers, chopped for later use. No pickled peppers can be replaced with chopped peppers. The last yellow sweet pepper sauce is the key to this dish. Prepare a proper amount of fat pork, cut it into cubes, and make a fish-flavored hot pot with mixed oil to make it fragrant. Stir-fry pork fat over medium heat.
3. Pour in the chopped material, stir-fry until fragrant, pour in clear water or broth, add cooking wine, salt and pepper after boiling, then pour in roe and fish bubbles, and cook for 3-5 minutes on high fire to make roe and fish bubbles taste thoroughly. Add celery and perilla before cooking. It is not good to buy fresh perilla now. You can go to the drugstore to buy dried purple potatoes.
4. Cut thousands of pieces or onions, put them at the bottom of the casserole, transfer the fish seeds and bubbles into the casserole, and finally collect the soup over high fire, and a fish hot pot will be ready.
Brother Yang has something to say.
The fish chafing dish made in this way, the fish seeds are scattered at the entrance, and the fish bubbles taste smooth and delicious. Friends you like can collect them and cook them for your family when you have time.
Required ingredients
A few fresh yellow croaker, a little flour, a piece of ginger, a piece of onion, a proper amount of cooking wine, a proper amount of salt, a piece of tofu, a little pickled pepper, a few garlic, a proper amount of cooking oil, a proper amount of white pepper and a little chopped green onion.
Practice steps
1. Prepare some fresh yellow croaker, remove internal organs and cut off fishbones. Yellow croaker has a lot of mucus and a heavy smell. Put the yellow croaker in the pot, add a little flour and water, rub it with your hands, and then rinse it repeatedly with water until the water is clear and bright.
2. Then put a flower knife on the back of the fish to facilitate the taste. Shred a little more ginger, put it in a bowl, add the onion knot and cooking wine, squeeze out the onion ginger juice by hand, pour it on the yellow croaker, add a proper amount of salt, grab it evenly and marinate for 5 minutes.
3. At the same time, prepare a proper amount of tofu, cut it into strips, and take a few pickled peppers. Pickled peppers can enhance fragrance and remove fishy smell. If there is no pickled pepper, you can use red chopped pepper instead. Finally, cut some garlic and ginger slices. Put oil in a hot pan, add croaker and fry until cooked. Yellow croaker is tender, so it should not be fried for too long. Turn over and fry for another minute before turning off the heat.
4. Heat the casserole and put oil, add ginger, garlic and pickled peppers, and stir-fry for fragrance. Then pour in tofu and fried yellow croaker, pour in boiling water, add cooking wine, salt and white pepper, cover and cook for 6 minutes to cook the delicious flavor of yellow croaker and tofu, and finally sprinkle with chopped green onion, which is delicious.
Brother Yang has something to say.
The yellow bone fish tofu soup made in this way is tender but not fishy, and the soup is delicious and nutritious with tofu. Friends you like can collect them and cook them for your family when you have time.
Required ingredients
Appropriate amount of lamb chops or hind legs, half an apple, 2 pieces of cinnamon, 2 pieces of fragrant leaves, a little dried pepper, 2 pieces of kaempferia galanga, 2 pieces of angelica dahurica, 2 pieces of galangal, 3 pieces of Amomum villosum, 2 pieces of Amomum tsaoko, appropriate amount of cooking oil, 1 tablespoon of white wine, 3 pieces of hawthorn, several pieces of garlic, 1 handful of white pepper, one carrot, appropriate amount of salt and several pieces of crystal sugar.
Practice steps
1. Today, I will share with you a method of braised mutton at home. Remember three things: mutton is soft and rotten, delicious and delicious, not bad at all. First, prepare a proper amount of lamb chops or hind legs, chop them into large pieces, wash them, put them in a pot with cold water, and add half an apple to remove the smell of mutton and keep its original flavor. After boiling, remove the floating foam, remove and wash.
2. The key to braised mutton is spices. Prepare 2 pieces of cinnamon, 2 pieces of fragrant leaves, a little dried pepper, 2 pieces of kaempferia kaempferia, 2 pieces of angelica dahurica, 2 pieces of galangal, 3 pieces of Amomum villosum and 2 pieces of Yunnan deep mountain spice-Amomum villosum.
3. Put oil in a hot pot, add ginger slices and stir fry, pour mutton and stir fry, and stir fry water. Add a tablespoon of highly alcoholic liquor, and cover it to dry. Liquor can remove odor. Then pour in the prepared spices and continue to stir-fry for fragrance. There will be a crisp sound when pickled mutton is fried. Stir-fry until the edge of the mutton is slightly yellow, and pour in clear water, the amount of water should not exceed the mutton at all.
4. Then add 3 hawthorn, a few garlic seeds and a handful of white pepper, boil over high fire, foam again, and stew over low fire 1 hour. Cook until the mutton is soft and rotten, and the soup turns red and milky white. Add carrot pieces, add a spoonful of salt and a little rock sugar, and continue to stew for 25 minutes.
5, the sweetness of carrots can also remove the fishy smell of mutton, cook until the carrots are cooked, add a little soy sauce to color, and then collect thick soup. Transfer to a casserole covered with coriander, and finally sprinkle with green garlic seedlings, and a braised mutton is ready.
Brother Yang has something to say.
The braised mutton made in this way is soft, rotten, delicious and tasteless, and with the sweetness of carrots, it is a good warming dish. Friends you like can collect them and cook them for your family when you have time.
Required ingredients
A chubby fish head, salt, ginger, onion, cooking wine, red pepper, onion, garlic, cooking oil, pepper, Laoganma, oyster sauce, soy sauce, sweet potato vermicelli and chopped green onion.
Practice steps
1. Prepare a chubby fish head, remove gills, teeth and black film, clean it, put it in a big container and add salt. Prepare another bowl, add appropriate amount of shredded ginger and a onion knot, add appropriate amount of cooking wine, squeeze out onion ginger juice by hand, pour it on the fish head, rub it evenly and marinate for 20 minutes.
2. Prepare a few red peppers, open them in the middle and chop them up. If you can't eat spicy food, you can use ordinary red pepper. Prepare a white scallion, cut it into minced scallion, a few pieces of garlic and a piece of ginger, cut it into pieces and spread it in a casserole. Put oil in the hot pot, turn it over so that the bottom of the pot is full of oil, add the fish head and start frying. After about 2 minutes, turn over, fry the noodles until they are yellow, then pick them up and put them in the casserole.
3. Reheat the pan and put the oil, add pepper, onion and garlic and stir fry. Pour in chopped red pepper, add appropriate amount of salt, stir-fry over high heat until the pepper changes color and smells spicy. Add a teaspoon of Laoganma, stir well and put it on the fish head.
4, then add water or broth, appropriate amount of oyster sauce, soy sauce, salt to taste, boil over high fire, and then put a handful of sweet potato vermicelli. Cover the pot and simmer for about 10 minutes. After 10 minutes of stewing, the sweet potato powder is soft and rotten, and the fish head tastes thoroughly. Finally, collect the soup over high fire, sprinkle with chopped green onion and serve.
Brother Yang has something to say.
The braised fish head vermicelli made in this way is spicy and appetizing, sweating after eating, and it is more delicious than chopped pepper fish head. Friends you like can collect them and cook them for your family when you have time.
Required ingredients
A Chinese cabbage, a handful of vermicelli, proper amount of cooking oil, tofu, garlic, soy sauce, oyster sauce, soy sauce, salt and chopped green onion.
Practice steps
1. Prepare a Chinese cabbage, tear it into pieces by hand and rinse it. Prepare a handful of vermicelli, soak it in cold water until it is slightly soft, and then cut it with scissors.
2. Add a little cooking oil to the casserole and brush well. Replace with a wet fan. Prepare a few dollars of oily tofu, cut it in the middle with a knife and put it on a plate for later use. Garlic can be used as the head of the material. Prepare a few pieces of garlic and cut into pieces.
3. Put oil in a hot pot, add garlic and saute until fragrant, then pour in Chinese cabbage and saute the cabbage slightly over high heat. Then pour in the bean curd, stir well, add the soy sauce, oyster sauce, soy sauce and a little salt, and continue to stir.
4, and then transferred to the casserole, because vermicelli and oil tofu are more absorbent, pour a little more hot water, cover and cook for 3-5 minutes. Mix well with chopsticks after cooking and sprinkle with chopped green onion. In this way, the delicious tofu vermicelli cabbage pot is ready.
Brother Yang has something to say.
The cabbage vermicelli pot made in this way is cheap, delicious, light in taste and simple in nutrition. Friends you like can collect them and cook them for your family when you have time.
These are the six steaming stews to share with you. They are delicious, rich in ingredients and comprehensive in nutrition. Looking at it makes people drool. The method is simple, the steps are explained in detail, and you can get started after reading it, which is especially suitable for cooking white. In the cold winter, it is a special happiness for a family to sit together and eat a stew, from body to heart.