At the end of the year, the cold wind is bleak, the sky is dark and it snows all day, which is a true portrayal of Tao Yuanming's cold winter. In winter, the weather is cold, the human body corresponds to nature, and the metabolism is at a minimum, which is in the stage of convergence and concealment. At this time, the absorption capacity is enhanced, so it is most suitable for tonic. Dietary supplement is the key to health preservation in winter, but quality is important; At the same time, keeping in good health and exercising are equally important.

Three principles of diet health in winter

Recommended ingredients for winter health care

Commonly used foods for nourishing kidney and yang in winter include dog meat, mutton, goose, duck, beef, chicken, eel, shrimp, sea cucumber, potato, leek, mussel, seaweed, kelp, soybean, walnut, chestnut, fungus, sesame, sweet potato, radish, jujube, wolfberry fruit, longan, betel nut, orange, pork liver.

Winter diet should be warm but hard to avoid.

Sticky and cold foods are mostly cloudy, and eating such foods in winter is easy to damage the spleen and stomach. And food overheating is easy to hurt the esophagus, and after entering the stomach, it is easy to cause heat accumulation in the body and cause disease; If the food is too cold, it will easily stimulate the blood vessels in the spleen and stomach and make the blood flow poor. However, the reduction of blood volume will seriously affect the blood circulation of other viscera and harm human health. Therefore, the diet in winter should be warm and soft.

Drink more warm and tonic healthy porridge.

Everyone in the world is a senior, and I don't know how many years are in sight. I have to follow the popular method and only eat porridge to the gods. -"Eating Porridge" Song Luyou

Lu You's way of keeping in good health in winter is to drink porridge. In winter, a bowl of hot porridge warms the five internal organs, and the whole body is warm from head to toe.

Winter Diet Conditioning 10 must-have porridge

Apple red jujube porridge

Materials: 3 apples, 0/5 red dates/kloc, and 0/00g rice/kloc.

Practice wash apples, peel, core, cut into pieces and beat them into juice; Wash red dates and remove the core; Rice is cleaned. Add red dates and rice into the casserole, add appropriate amount of water, simmer and cook over medium heat, add apple juice into the porridge when it is ready, and boil it over low heat.

Scallop seaweed porridge

Materials: glutinous rice100g, scallops, kelp knots and carrots 25g each. Seasoning salt, pepper, sesame oil, chopped green onion and Jiang Mo.

Wash the glutinous rice, soak it in clear water 1 hour, and take out and drain; Washing the kelp knots, blanching and taking out; Wash scallops, such as Hummingluobu, peel and slice. Pour a proper amount of water into the casserole, add glutinous rice, boil over high heat, and cook over low heat until it is 80% cooked. Add scallop powder, kelp knots, carrot slices, chopped green onion and Jiang Mo, cook for about 20 minutes, season with salt and pepper, and pour in sesame oil.

Milk walnut porridge

Materials: 250g of milk, 50g of fried walnut kernel and 0/00g of rice, 50g of raw walnut kernel. Appropriate amount of seasoning and white sugar.

Practice rice scouring, soaking in cold water for half an hour, taking out and draining; Soak raw walnut kernel in warm water and remove the epidermis. Add appropriate amount of water into the pulverizer, add rice, fried walnut kernel, raw walnut kernel and milk, and grind into slurry. Add a proper amount of water to the casserole, add white sugar, boil over high fire, add the ground pulp and stir it constantly. After boiling it into paste, cook it over low fire until it is cooked.

Laba porridge

Materials: 200 grams of rice, 50 grams of red beans, peanuts and lilies, 25 grams of kidney beans, fruit meat, lotus seeds and walnuts, and 0/5 grams of red dates/kloc.

Seasoning white sugar and sweet osmanthus.

Practice red beans, kidney beans and rice are soaked in warm water for 30 minutes; Scalding and peeling peanut kernels; Dice chestnut meat; Lily breaks off; Red dates are pitted; Peeling walnut kernel; Lotus seeds are removed from the heart and steamed until soft. Put water in the casserole, bring red beans and kidney beans to a boil, and cook them with low fire until they are 80% mature. Enlarge the rice, peanuts, red dates, chestnut meat, walnut kernels, lily slices and lotus seeds (with a steamer) to a boil, and continue to cook. When the rice gruel is thick and the fruit is crisp and ripe, add white sugar and sweet osmanthus.

Ginseng, Lycium barbarum and jujube porridge

Raw materials: 3 g of ginseng, 0/0 g of medlar/kloc, 5 red dates, 80 g of japonica rice and 0/0 g of brown sugar/kloc.

Practice: Wash ginseng, medlar and red dates, and fry them in a pot to get juice; Japonica rice is washed clean. Put the casserole on the fire, add some water, add the liquid medicine, add japonica rice and cook it into porridge, add brown sugar and stir to dissolve.

Lycium barbarum porridge

Raw materials: medlar15g, japonica rice 80g, white sugar10g.

Practice: Wash the medlar and wash the japonica rice. Put the casserole on fire, add appropriate amount of water, add Lycium barbarum and japonica rice, bring it to a boil, then cook it on low heat until the porridge is cooked, add white sugar, and simmer for 5 minutes.

Mutton glutinous jujube warming stomach porridge

Ingredients: mutton 200g, glutinous rice100g, astragalus10g, red dates10g, shredded ginger 5g, salt, pepper and monosodium glutamate in proper amounts.

Practice: Wash and shred mutton; Washing red dates, removing cores and cutting into filaments; Wash astragalus and glutinous rice. Put shredded mutton, glutinous rice, Radix Astragali, shredded red dates and shredded ginger into a pot, add appropriate amount of water, cook until cooked, and add refined salt, monosodium glutamate and pepper to taste.

Yam and barley porridge

Raw materials: 30g of yam, 35g of coix seed, 20g of lotus seed meat and jujube, 50g of stem rice150g, and appropriate amount of rock sugar.

Practice: Peel the yam, wash it and cut it into pieces; Wash coix seed and lotus seed meat; Wash jujube and remove the core; Wash the rice, add appropriate amount of water, put it in the casserole together, boil it with strong fire, then cook it slowly with slow fire, add rock sugar when it is cooked, and then cook it slightly before taking.

Chicken gizzard-membrane glutinous rice porridge

Ingredients: 9 grams of Endothelium Corneum Gigeriae Galli, 60 grams of Coicis Semen, and 0/5 gram of brown sugar/kloc.

Practice: Chicken gizzard-membrane powder, rice porridge, porridge acquaintances chicken gizzard-membrane and brown sugar can be mixed well.

Litchi bean porridge

Ingredients: 30g of dried litchi meat and 20g of lentils.

Practice: Wash dried litchi meat and lentils. Put the two flavors into the pot together, add appropriate amount of water and decoct for about 40 minutes until the litchi meat and lentils are cooked and rotten.

Winter Diet Conditioning 10 must drink soup

Dabu ginseng venison soup

Ingredients: venison 4000g, ginger 50g, scallion120g, pepper 3g and salt 50g. Radix Codonopsis, Radix Astragali, Rhizoma Atractylodis Macrocephalae, Herba Cistanches, Fructus Alpinae Oxyphyllae, Poria, Radix Rehmanniae Preparata, Radix Achyranthis Bidentatae, Semen Euryales and Fructus Jujubae 5g each, Cortex Cinnamomi 1 g, Fructus Lycii, Semen Cuscutae, Radix Paeoniae Alba, Rhizoma Dioscoreae 8g each, Radix Polygalae, Herba Epimedii, Eucommiae Cortex, Rhizoma Curculiginis, Fructus Psoraleae, Rhizoma Alismatis 3g each, and Radix Angelicae Sin

Practice: All the medicinal materials were washed, wrapped with clean gauze and made into medicine bags; Wash venison with clear water, remove bones, scrape fascia, scald in boiling water, remove and cut into cubes, and hammer the bones; Wash ginger and shallots and smash them; Grind pepper, mix well with salt, and put in a bowl for later use. Put the casserole on fire, add appropriate amount of water, put venison, bones and gauze bags, add onion and ginger, boil over high fire, skim off the floating foam, simmer for 3 hours until venison is cooked and rotten, put them into bowls, and season with pepper and salt.

Laobie Spinal Cord Decoction

Ingredients: 400g of old turtle, 50g of pig spinal cord150g, 3g of ginger slices, 5g of onion, 2g of pepper and 2g of monosodium glutamate.

Practice: the old turtle removes the turtle shell, viscera, head and claws; Wash the pig spinal cord for later use. Put the pot on fire, add appropriate amount of water, add ginger, onion, pepper and turtle meat, boil over high heat and turn to low heat until turtle meat is cooked, add pig spinal cord, cook and season with monosodium glutamate.

Aphrodisiac dog broth

Ingredients: dog meat 800g, onion10g, ginger 8g, soy sauce 5ml, cooking wine15ml, white sugar10g, salt 3g, pepper 2g, red pepper 3g, vegetable oil 20ml, and clear soup.

Practice: Wash the dog meat, blanch it, cut into pieces, put it in a hot oil pan, fry it until golden brown, and take it out for later use. Put the casserole on fire, add clear soup, add onion, ginger and red pepper to boil, add dog meat, soy sauce and salt and simmer for 90 minutes until the meat is rotten, add white sugar and stew for 5 minutes, and sprinkle with pepper.

Polygonatum thin broth

Raw materials: Polygonatum sibiricum 40g, lean pork 1 80g, onion slices and ginger slices 5g each, cooking wine15ml, salt 3g, monosodium glutamate1g.

Practice: wash Polygonatum sibiricum, moisten and slice; Wash the lean pork and cut it into small pieces for later use. Put the casserole on fire, add appropriate amount of water, add Polygonatum sibiricum and lean pork, add onion, ginger slices, salt and cooking wine, and stew for 1 hour until cooked.

Stewed mutton with congrong

Ingredients: 20g of Cistanche deserticola, 3g of Lycium barbarum, 400g of mutton with skin, 4g of red dates, 5g of ginger slices and shallots, 3g of salt, 2g of monosodium glutamate, 5g of white sugar and cooking wine10ml.

Practice: Cistanche deserticola, Lycium barbarum and red dates are soaked in warm water for 20 minutes. Cut the mutton into pieces, blanch for 5 minutes, take it out, put it in a casserole, add ginger slices, onion segments, cooking wine, cistanche deserticola, Lycium barbarum, red dates and water, boil over high fire for 2 hours, add salt and monosodium glutamate and stew for 5 minutes.

Fuling mutton soup

Raw mutton 500g, Smilax glabra 1 5g, bamboo shoots 50g, rape 1 tree and mushroom1flower. Vegetable oil, salt, cooking wine, monosodium glutamate and pepper.

Practice mutton washing, cutting into small pieces, blanching and taking out; Poria cocos and rape are washed separately; Peel bamboo shoots and cut into sections; Wash mushrooms and cut into pieces. Heat the wok with vegetable oil, stir-fry the mutton for a few times, pour in cooking wine and water, and pour into the casserole after boiling. Put Poria cocos, bamboo shoots and shiitake mushrooms into a casserole, stew them with low fire until the meat is rotten, add rape, salt, monosodium glutamate and pepper, and cook them slightly.

Black jujube black chicken soup

Materials: White-striped black-bone chicken 1 bird, Ophiopogon japonicus 20g, Ginseng10g, Zizyphus jujuba 30g, ginger slices and salt.

Practice black-bone chicken washing, cutting into pieces, blanching and taking out; Cleaning Ginseng Radix, and mashing; Wash Ophiopogon japonicus; Wash the black dates and remove the stones. Add a proper amount of water into the bowl, add black-bone chicken pieces, crushed ginseng, Ophiopogon japonicus, black dates and ginger slices, cover, stew for 3 hours, and season with salt.

Yam and white eel soup

500g of white eel, 60g of yam and 60g of Polygonatum odoratum, and proper amount of sesame oil and salt.

Practice the white eel is cleaned and cut into short sections; Wash yam and Polygonatum odoratum separately. Add a proper amount of water to the casserole, put the fish fillet, yam and Polygonatum odoratum into the casserole, bring to a boil with high fire, and then simmer for about 3 hours with salt and sesame oil.

Hui Ji dou Yao Hua Tang

Raw materials: pork loin100g, green beans 50g, chicken soup, peppercorns, salt, cooking wine, monosodium glutamate, sesame oil and pepper.

Wash the pork loin and slice it obliquely; Wash the green beans, cut them obliquely, blanch them in boiling water for 10 minutes, and then take them out. Take a large bowl, add pepper granules, pour appropriate amount of warm water, add pork loin slices, soak for 5 minutes, then take them out and cook them. Pour chicken soup into the pot, bring to a boil, add pork loin slices and green beans, pour a little sesame oil, add salt, monosodium glutamate, cooking wine and pepper, and stir well. 、

Gegen sweet potato cold-proof soup

Raw materials: 300g of sweet potato, 50g of kudzu root and proper amount of brown sugar.

Practice sweet potato washing, peeling and dicing; Wash pueraria lobata. Pour a proper amount of boiling water into the casserole, add kudzu root and sweet potato and cook for 1 min, then simmer for about 25 minutes, turn off the fire and add brown sugar to taste.

Winter Diet Conditioning 10 Classic Dishes

Braised Venison in Brown Sauce

Ingredients: 500 grams of venison, 25 grams of Shuifa Yulan tablets, coriander, soy sauce, cooking wine, salt, sugar, monosodium glutamate, pepper water, onion, ginger, starch, sesame oil, vegetable oil and chicken soup.

Practice wash venison and cut into pieces; Magnolia slices are cut into elephant-eye slices; Seasoning is ready for use. Put the vegetable oil in the iron pan, when it is heated, put the venison in the oil pan, fry it until it is fiery red, and take it out. Put oil in the pan, stir fry the pan with onion and ginger, add soy sauce, pepper water, salt, cooking wine, sugar, monosodium glutamate and chicken soup, and then add venison. After boiling, simmer on a slow fire until the meat is cooked and rotten, move it to a strong fire to boil, hook the starch, pour the sesame oil, and sprinkle with parsley.

Jiangfu roasted dog meat

Materials: 30g of cooked aconite, 0/000g of dog meat150g of ginger150g of garlic, vegetable oil and onion.

Practice wash dog meat and cut it into small pieces; Simmer the ginger for later use. Put the cooked Radix Aconiti Lateralis in a pot and decoct for 2 hours, then add the dog meat, garlic, ginger, onion and vegetable oil, add some water and stew until the dog meat is cooked and rotten.

Walnut duck

Materials: 200g walnut kernel, 0/50g plum/kloc-,0/old duck/kloc-,0/00g chicken paste/kloc-,rapeseed powder, onion, ginger, salt, egg white, monosodium glutamate, cooking wine, wet corn flour and peanut oil.

The practice is to slaughter the old duck, remove its hair, gut it, wash it, soak it in boiling water, put it into a basin, and add a little onion, ginger, salt and cooking wine; Steamed in a cage, taken out and cooled, boned the old duck, cut it into two pieces, and mixed it with chicken paste, egg white, wet corn flour, monosodium glutamate, cooking wine and salt; Chop walnuts and plums, add them into the paste, and pour them on the duck meat. Put the duck in a pot, fry it with peanuts, remove and drain the remaining oil, cut it into long strips with a knife, put it in a plate, and sprinkle some rapeseed powder around.

Luohan shrimp

Materials: prawn 12, fish paste 60g, egg 1 each, shredded cucumber12g, ham 3g, lettuce leaves 30g, cooking wine12ml, corn flour15g, cooked big oil 45ml and monosodium glutamate.

The practice is to remove the head, skin and intestines, leave the tail, slice it open, chop off the shrimp tendons, squeeze out the water and sprinkle some monosodium glutamate. Dip corn flour on both sides first, then dip it in egg white (which has been beaten in a bowl), and finally dip the back with bread crumbs and put them on a plate. Mix the fish paste with egg white, corn flour, monosodium glutamate, salt, cooked oil and cooking wine, and smear it on prawns. Put a shredded ham in the middle of the paste, a shredded cucumber skin on each side, and another shredded ham on the outside. Then press it with chopsticks. Deep-fry prawns in clean warm oil until cooked. Put the lettuce leaves on the plate first, chop the prawns into two pieces, and align them into a circle.

Boiled old duck with Euryale ferox

Ingredients: Gordon Euryale 200g, old duck 1 bird, onion, ginger, salt, cooking wine and monosodium glutamate.

Practice and wash it; After the old duck is slaughtered, the hair and internal organs are removed, the blood is washed, and the gorgons are released into the belly of the duck. Put the duck in the earthen pot and add some water. Bring the pot to a boil with strong fire, add onion, ginger and cooking wine, and simmer for about 2 hours until the duck is stewed.

Fried quail

Materials: 2 quails and 200g radish.

Seasoning vegetable oil, ginger, onion, vinegar, salt, cooking wine and monosodium glutamate.

The method is to drown quail in water, remove hair and viscera, wash blood, and cut quail into pieces with length 1.5 cm and width 1.5 cm; Cut the radish into pieces with a length of 3 cm and a width of 1.5 cm for later use. Put the pot on strong fire, add vegetable oil to boil, first put quail into the pot, stir-fry it repeatedly with a spatula to change color, then put radish into mixed stir-fry, then add onion, Jiang Mo, cooking wine, vinegar and salt, add a little water, and cook for several minutes until the quail meat is cooked.

Nourishing chicken nuggets

Ingredients: Coicis Semen, Euryale Semen, Lily each10g, scallop 8g, hen1500g, Lentinus edodes and Jiang Mo 8g, cooking wine10ml, glutinous rice 50g, lotus seeds 20g, sesame oil 20ml each.

Practice: the hen is slaughtered, the hair and viscera are removed, the whole chicken is boned, washed, coated with cooking wine, salt and Jiang Mo, and pickled for about 30 minutes; Soak glutinous rice, coix seed, lily, lotus seed (heart removed) and Euryale ferox respectively, wash them, put them into bowls, and steam them in cages; Ham and mushrooms are cut into small pieces. Put the above accessories into a bowl, add appropriate amount of vegetable oil, salt 1 g and pepper 1 g, mix well, put them into the belly of chicken, seal the neck and anus with bamboo sticks, steam in a cage for 2 hours and take them out. Drain the water, let it cool, and poke a few air holes in the chicken breast and leg with a thin bamboo stick. Put the pot on fire, add oil to the fire until it is 60% hot, add the chicken and fry it until it is light yellow, take out, take out the bamboo stick, cut oblique knife flowers on the chicken breast, and serve. Put the clean pot on the fire, add sesame oil to heat it, pour it on the edge of the chicken breast, and serve it with sweet and sour lettuce and salt and pepper seasoning.

Yulan venison

Raw materials: 20 grams of Shuifa Yulan tablets, 400 grams of venison, 2 grams of coriander, 5 ml of soy sauce, 3 grams of Shaoxing wine 10 ml, salt, 5 grams of white sugar, 5 ml of monosodium glutamate 1 g, pepper water, 3 grams of onion and ginger respectively, vegetable oil 15 ml, and 20 ml of chicken soup.

Practice: Wash venison and cut into small pieces; Slice magnolia slices; Wash coriander and cut into sections. Add oil to the pot, heat it, add venison, fry it until it is lux, and take it out. Leave the bottom oil in the pan, add onion and ginger, stir-fry until fragrant, add soy sauce, pepper water, salt, cooking wine, white sugar, monosodium glutamate, chicken soup and venison, boil over high fire, simmer for 1 hour until the meat is cooked and rotten, add starch to thicken, pour sesame oil and sprinkle with coriander segments.

Attached piece of dog meat

Ingredients: 5g of cooked aconite, 20g of dog meat/kloc-0, 80g of stewed ginger, 3g of garlic, 5ml of vegetable oil and 3g of salt.

Practice: Wash the dog meat, cut it into pieces for later use, put the pot on fire, add oil and heat it, add garlic stir-fry and add the dog meat pieces, until the skin color turns to Huang Shi, add appropriate amount of water, boil it over high fire, add cooked aconite slices and simmered ginger slices, simmer over low heat until the dog meat is cooked and rotten, and season with salt.

Cold lettuce and cashew nuts

Ingredients: 400g of lettuce, 20g of cooked cashew nuts, each of light and dark soy sauce10ml, 5ml of oyster sauce, 3g of salt, 2g of monosodium glutamate, 5g of white sugar, 3g of ginger slices and shallots, and 3ml of sesame oil.

Practice: Peel, root, wash and slice lettuce. Add light soy sauce, dark soy sauce, oyster sauce, salt, white sugar, monosodium glutamate, sesame oil, ginger slices and onion in a large bowl, pour lettuce, soak for 2 days, take it out and put it on a plate, and sprinkle with cooked cashews.

Fried fish fillets with lettuce

Raw materials: lettuce 1 50g, fish fillets 80g, red pepper slices 8g, salt 3g, monosodium glutamate1g, white sugar 5g, water starch and vegetable oil each10ml.

Practice: clean the fish fillets, add monosodium glutamate, cooking wine and water starch and grab them evenly; Peel and root lettuce, wash it, slice it, and add a little salt to pickle it 10 minute. Add boiling water to the pot, add lettuce and fish fillets and blanch 10 second. Put the pan on the fire, add oil and heat it to 30%, add lettuce slices, cuttlefish, salt, monosodium glutamate, white sugar and red pepper slices, stir-fry for 1 min, and add water and starch to thicken.

Winter Diet Conditioning 10 Classic Staple Food

Chicken sausage cake

Materials: chicken intestines 1 pair, 250g flour. 30 ml of vegetable oil, salt, onion, ginger and garlic.

Practice: Wash and break the cock intestines, put them into a pot, bake them with fire, and then crush them into fine powder for later use. Put the flour into the basin, then pour the chicken rice rolls, mix well, add some water, and form a flour ball. Put the seasoning into the flour dough, make a cake and bake it.

Prunus mume almond cake

Ingredients: ebony 1 piece, 5 grams of cherries, 2 red dates, 7 almonds, 0/00 grams of flour/kloc-20 grams of sugar and 5 grams of vinegar.

Practice: remove the core of ebony and wash it; Wash red dates; Peel almonds; * * * Mash them together, pour them into flour, add appropriate amount of sugar and water, and mix well to make small round cakes. Put the small round cake in a hot pot and bake it brown. Put a few honey cherries on each cooked round cake.

Ginseng and spinach dumplings

Ingredients: ginseng powder10g, spinach150g, lean meat 500g, flour1000g, ginger10g, onion 20g, pepper 3g, soy sauce 50g, sesame oil 5g, and salt.

Practice: wash the spinach, remove the stems and leave leaves, rub it into puree in the basin, add appropriate amount of water, mix well, wrap it in gauze and squeeze the green vegetable juice. After moistening ginseng, cut it into thin slices, bake it and grind it into fine powder, and then sieve it. Wash the meat with clear water, chop it into pieces, add salt, soy sauce, pepper powder and Jiang Mo, mix well, add appropriate amount of water, stir it into paste, then put chopped green onion, ginseng powder and sesame oil, and mix well to make stuffing. Knead the flour well with spinach juice. If the spinach juice is not enough, add some water and knead until the flour surface is smooth. Knead it into long strips, divide it into 200 doses, roll it into round thin dough sheets, and add stuffing to wrap the dough sheets into jiaozi one by one. Boil the water in the pot, put it in jiaozi, add a small amount of cold water when it floats, and when the stuffing and skin are loose, remove it and put it in a bowl.

Cardamom wonton

Ingredients: 20g of cardamom, 5000g of lean meat, 500g of chicken, 500g of flour, 50g of ginger1500g, 50g of pepper and 5000g of bonzi bone.

Practice: Wash the cardamom, remove impurities, bake it slightly and beat it into fine powder. Take10g, add 50g of pepper, and mix with salt to make salt and pepper. Wash the bonzi bone, smash it, put it in a pot, and add appropriate amount of water; Scrape the skin clean; After the chicken is primarily processed, it is disembowelled, rinsed and put into the pot together. Beat ginger and pepper, put them together in a pot, boil them with strong fire, skim off the floating foam, stew them with slow fire for about 1.5 hours, and hang them into the original soup. Rinse the lean meat, put it in a meat grinder, twist it for 4 times to make it into velvet, put it in a plate, add ginger juice, pepper, cardamom powder, salt and water, and stir constantly to make it into stuffing. Pour the flour on the chopping board, add appropriate amount of water, knead it into dough, and roll it into wonton skins with specifications of 50g 10, or buy wonton skins. Add stuffing to wonton skins one by one, wrap them into blanks, boil the water in the pot, add wonton to cook, add a little pepper salt in another bowl, and rush into the original soup. Each bowl contains 10 wonton.

Cuscuta oil cake

Ingredients: 50 grams of Semen Cuscutae, 300 grams of flour, 30 ml of vegetable oil and 5 grams of salt.

Practice: Wash the dodder, drain it, put it in a casserole, add water and decoct it 1 hour, remove the residue and leave juice. The flour is mixed with liquid medicine, salt and clear water, and is made into dough, peeled, coated with vegetable oil, and made into cake blank. Put the pan on the fire, add oil and heat it, then add the cake blank and fry until both sides are golden.

Deer meat steamed

Raw materials: 500g venison, 8g cinnamon powder, 400g flour, frozen skin120g, sesame oil10ml, soy sauce10ml, 2g monosodium glutamate, 10g white sugar10g, and cooking wine15ml.

Practice: Pour the flour into the basin, add cold water and mix evenly, knead into dough, and add wet cloth 1 hour for more than one hour. Wash the venison, cut it into pieces, put it into a pot, add cinnamon powder, cooking wine, salt, monosodium glutamate, white sugar, soy sauce and Jiang Mo, and then add a small amount of water in several times, stirring while adding it, and then add the skin to clear the ice and fragrant oil until it becomes thick, and mix well into meat stuffing. Knead the dough evenly, rub the strips, apply the agent, flatten it one by one, and roll the skin; Wrap the stuffing, knead it into a pleated steamed stuffed bun, put it into a small steamer with straw mats, and steam it with boiling water over high fire for 12 minutes until it is cooked.

Winter bamboo shoots with Amomum villosum and mutton buns

Ingredients: 3 grams of Amomum villosum fine powder, 450 grams of yeast, 250 grams of mutton, 80 grams of clean winter bamboo shoots, 20 ml of edible alkaline water, 5 ml of sesame oil, 5 grams of soy sauce 10 ml, 5 grams of salt, 2 grams of monosodium glutamate, 20 ml of cooking wine, 5 grams of Jiang Mo and chopped green onion, and a proper amount of broth.

Practice: put the big yeast on the chopping board, peel it open, add the edible alkaline water, knead it thoroughly, make it into smooth dough, knead it evenly in blocks, connect strips, add the dosage, flatten it one by one, and braid the skin for later use. Wash and cut the winter bamboo shoots into powder, wash and cut the mutton into powder, put it into a basin, add Amomum villosum powder, soy sauce, sesame oil, salt, monosodium glutamate, cooking wine, Jiang Mo, chopped green onion and a little broth, and stir well to make stuffing. Wrap the noodles into the stuffing of the meat restaurant, put them into the steamer, steam them with boiling water over high fire 18 minutes until they are hot.

Shrimp dumplings with fresh meat

Raw materials: 80g of water-soaked sea cucumber, 40g of water-soaked auricularia auricula, 250g of shrimp180g, 250g of pork, 450g of cold water surface, 5ml of sesame oil10ml, 5ml of soy sauce, 4g of cooking wine15ml, 2g of salt, 2g of monosodium glutamate, 5g of chopped green onion and 5g of Jiang Mo.

Practice: cover the cold water with wet gauze and wake up 1 hour; Wash sea cucumber and shrimp meat respectively and cut into powder; Wash auricularia auricula and cut into powder. Wash the pork, grind it into minced meat, put it into a pot, add water and beat it until it is thick, then add sea cucumber, shrimp, fungus, cooking wine, soy sauce, salt, monosodium glutamate, chopped green onion, Jiang Mo and sesame oil, and mix well to make stuffing. Knead the cold water noodles evenly, add the dosage, roll the bag into the stuffing, and knead into jiaozi blank. Put the pot on fire, add some water, bring it to a boil, then put it in jiaozi, cook until it floats, then cover it and stew for 3 minutes until cooked.

Venison noodles

Ingredients: venison100g, noodles150g, onion 5g, salt 3g, vegetable oil 30g, pepper noodles 2g, Shaoxing wine 3g and monosodium glutamate 2g.

Method: Wash venison and cut it into 2 cm square pieces. Put the wok on strong fire, add vegetable oil, when it is 70% hot, add venison, chopped green onion, Shaoxing wine and pepper, stir-fry until it changes color, and add appropriate amount of water; Cook 1~ 1.5 hours with slow fire. When the venison is cooked, put it in the pot. Add a proper amount of water to the pot, bring it to a boil over strong fire, add noodles, cook them, take them out, put them in a bowl, pour venison and stock soup into the noodles, add monosodium glutamate and mix well.

Yaozimian

Ingredients: kidney150g, vegetable oil 50g, salt 3g, onion 5g, pepper 2g and monosodium glutamate 3g.

Method: Wash the kidney, remove the SAO glands, and cut into pieces 1.5 cm square; Cut the onion into chopped green onion. Put the wok on strong fire, add vegetable oil, when it is 70% hot, pour the kidney, stir-fry and change color, add salt, chopped green onion, salt and pepper, add appropriate amount of water, bring to a boil, add noodles, cook and release monosodium glutamate.

Chunpan

Ingredients: 3000g of flour, 0/000g of mutton/kloc-,500g of lamb tripe, 5 eggs, 200g of mushrooms, 250g of leek, 500g of Chinese cabbage, ginger, salt, pepper, cooking wine and vinegar.

Method: Wash mutton and tripe, and cut into small pieces with a square of 2 cm; Wash mushrooms, all two pieces; Wash the cabbage and cut into sections; Wash leek and chop it for later use. Soak the white flour thoroughly with water, put chives, eggs and salt, knead it into dough, thin it with a rolling pin and cut it into noodles. Put mutton and tripe into a pot, add ginger and mushrooms, bring to a boil over strong fire, then put noodles into the pot and put salt, cooking wine, vinegar, pepper and cabbage into the pot.

Lying early and getting up late, waiting for the sun —— Huangdi Neijing

In winter, we should "lie down early and get up late with sunshine", that is to say, we should go to bed early and get up late, and it is best to get up after the sun comes out. Because going to bed early can maintain human yang and keep a warm body; When you get up at sunrise, you can avoid the cold, ask for its warmth and nourish the human body. It is not advisable to sleep with your head covered. When you sleep in such an environment, you will feel chest tightness, nausea or wake up from sleep, sweating, and feel tired the next day. It is suggested to go to bed earlier and get up about two hours later than usual in winter. The best work and rest time is from 9: 00 pm to 7: 00 am, and the time to get up should not exceed 8: 00 at the latest. After getting up, you should pay attention to dressing and keeping warm, so as to buffer the invasion of the cold climate on the human body. In addition, it is also very important to open the window for ventilation in winter.

The ancients said, "To nourish bones and warm the sun in early winter"

From the beginning of winter, we should pay attention to the maintenance of bone, "kidney governs bone" and "bone produces marrow". Therefore, the maintenance of bone is very important, and symptoms such as low back pain will appear if it is not well maintained. "Knocking on the foot is the most nourishing bone in winter". There are many acupoints on the foot. Yongquan point in the center of the foot leads to the kidney. The foot is the root of the human body, and the kidney is the source of the human body. Therefore, it is necessary to knock on the feet to raise bones, and various nutrients can be transported from the kidneys to the bone marrow to promote the health of bones. As the saying goes, "Cold starts from the foot". Because the foot is far away from the heart, there is insufficient blood supply, less heat and poor heat preservation, so it is very important to keep the foot warm. Insisting on washing feet with hot water every night can promote systemic blood circulation, enhance the body's defense ability, eliminate fatigue and improve sleep. If your feet are warm, your body will be warm. Soak your feet with hot water every night, and rub the acupoints on the side of your big toe with your thumb. The kidney meridian and spleen meridian all pass through here, so rubbing these acupoints is good for the maintenance of your kidneys and corresponding functions.

Out in winter, according to the south corner of my house. Sit with your eyes closed, and your skin will be healthy. At first, it's like drinking enzyme mash, and it's like being stung by Sue. The external integration is smooth, and the middle is suitable for one thought. If you forget where you are, your heart is empty. -"Negative Winter" Don Bai Juyi

Sitting quietly and calming the nerves is Bai Juyi's method of keeping in good health in winter. When Bai Juyi sat quietly, his heart was free from distractions and his whole body was comfortable. In winter, it is a good way to recuperate the spirit by saving your energy, taking a rest and sitting quietly with your eyes closed.

Health preservation in winter lies in "winter storage". Therefore, winter mental recuperation should also focus on "hiding", that is, keeping the spirit quiet, preserving menstruation and nourishing qi. Traditional Chinese medicine believes that "winter governs the kidney" and "kidney" corresponds to panic in behavior, so in winter, cold invading the kidney will lead to fear, depression or mental tension. We should learn to adjust bad emotions in time, and restore psychological calm as soon as possible when we are in a state of tension, excitement, anxiety and depression. At the same time, it is necessary to prevent the occurrence of seasonal affective disorder in winter. The so-called seasonal affective disorder refers to the phenomenon that some people are prone to emotional depression, lethargy and drowsiness in winter and appear year after year. This phenomenon is more common among young people, especially women. The prevention methods are more sunshine, scientific diet and reasonable exercise.

As the saying goes: "if you move in winter, you will get sick less;" Be lazy in winter and drink a bowl of medicine. "

It is not advisable to get up too early in winter for fitness exercise, so as not to disturb the yang. It is best to wait until the sun comes out, and you should also choose sports that conform to the six solar terms in winter. It is advisable to make your body sweat a little after exercise. This can not only achieve the purpose of avoiding the cold and keeping warm, but also keep a good mood. So that the essence, qi and spirit can be adduced. Scientific fitness exercise in winter is good for the health of the body for one year.

Health preservation in winter lies in "winter storage", and everyone will blindly supplement in winter, ignoring the quality of tonic. Only by scientifically mastering the tonic method and knowing what tonic to use can we help the "health" in spring, instead of opening the "winter long meat mode".