Slight cold and severe cold, the Lord highlights the cold! As the saying goes, "February and March are cold and shivering with cold", especially this year. In many parts of the north, the temperature is even as low as MINUS 10 degrees, and there are too many warm winters. The sudden cold winter makes us untenable, so we must eat food that can dispel the cold and keep warm, especially the elderly. It is suggested to eat three more "lucky dishes" and drink two "cold soups" to welcome next year.
Kaiyun dish
First, sweet and sour fish-sweet, more than a year.
1. Prepare a carp. After washing, cut the fish on both sides with a knife, being careful not to cut it too thoroughly. Put the fish in the pot, sprinkle with salt and pepper, and marinate for five minutes to taste the carp; Flatten the garlic, cut it into minced garlic and put it on a plate for later use.
2. Beat two egg whites into a pot, add a spoonful of baking powder, and stir evenly to melt. Baking powder plays a fluffy role. Then, pour in two spoonfuls of starch and stir it into a paste without bumps. Add another spoonful of vegetable oil and stir until it is shredded. Put the fish in the batter, hang the batter evenly on the fish, lift the fish and hang the batter on the flower knife.
3. Burn the oil in the pan. When it is 50% hot, bring the fish tail up, fry the fish head for a while, and then slowly put it into the oil pan. In this process, always keep a small fire. Don't turn over the fish at this time, always pour the fish head and tail with hot oil, and pour all the parts that leak out of the oil surface.
The whole frying process may last for 7 to 8 minutes, and the fish will be fried into golden brown. If fried for a long time, the small thorns will be fried and the taste will be better. Fry the fish until golden brown. Take it out and control the oil first.
5. Heat the oil in a pot, and when the oil is hot, pour in the minced garlic. After smelling the smell of garlic, add two spoonfuls of tomato sauce, stir well, pour in the sweet and sour juice, stir constantly with a spoon to fully melt the sugar, hook a little water starch after the water boils, and add a little vegetable oil to brighten the color. Then pick up the pot and pour the soup evenly over the fish.
6. After all the fish are poured with soup, put the prepared shredded red pepper and onion around the plate. Sprinkle with chopped green onion and white sesame seeds. Delicious and ready-made.
Second, stir-fried beef-bullish is not afraid of cold
1. Prepare a piece of beef tenderloin, cut it into even slices according to the texture, pour in a can of beer and knead the bleeding water, then control the bleeding water, add an egg white and grab it evenly by hand, then grab a handful of starch to lock the water in the meat slice, then pour in a little vegetable oil and continue to grab it evenly, and marinate for 10 minute.
2. Wash broccoli, remove roots and cut into small pieces; Half a carrot is cut into sections, and then cut into rhombic pieces; Ginger is cut into rhombic slices, and green onions are cut into sections and put together for later use.
3. Boil water in the pot and add a little salt and vegetable oil. After the water boils, add broccoli and blanch for 20 seconds, then add carrots and continue cooking for 40 seconds. After cutting carrots and broccoli, immediately throw them out and rinse them with clear water to keep their crisp taste.
4. Heat the oil in the pot. When the oil temperature is 40% hot, pour in the marinated meat slices and push them away quickly with a spoon to make them evenly heated. Fry for about 30 seconds, and pour out the meat slices immediately after they change color.
5. Add hot oil to the pot. When the oil is hot, add the onion and ginger and stir-fry until fragrant. Add broccoli and carrots and stir well. Add beef slices with oil control, add 2 grams of salt, 5 grams of soy sauce and 5 grams of oyster sauce to make them tender. Stir-fry over high fire, pour in a little bright oil to brighten the color, and serve.
Third, radish balls-round and round, safe and smooth.
1. A green radish, first cut into filaments, then diced into a pot, beaten with two eggs, and added with 2g salt, 2g pepper and 10g vegetable oil, can form an oil film on the surface of the radish to prevent the radish from generating a large amount of water due to salt, 5g soy sauce and 5g oyster sauce, and grab evenly to make the diced radish tasty.
2. Then add a handful of flour and a proper amount of dried steamed bread slices to increase the crispness and make a thick dough that can be squeezed into balls.
3. Cook the oil in the pot. When the oil temperature is 50% hot, grab a handful of stuffing and squeeze it into balls from the tiger's mouth. Dig it into the pot with a small spoon. Fry the meatballs on low heat for about 2 minutes. Remove the ball and control the oil.
4. Then raise the oil temperature to 60% heat, pour the meatballs into the pot and fry them again. This will not only spit out the excess oil, but also fry the meatballs crispy outside and tender inside. Don't take too long to re-fry, it can be cooked in 30 seconds.
5. The fried meatballs are brown in color and crisp in taste. After oiling, they can be served on a plate.
Quhan decoction
First, the dumplings stuffed with pork and green onions-dispelling cold and sterilizing, turned the original soup into the original food.
1. First cut a small piece of ginger into pieces, and then cut the pieces into grains. Wash a few onions and cut them into filaments, then cut them into onion segments with a knife, chop them up with ginger and put them in a pot.
2. Put 2 grams of salt, 2 grams of chicken powder, 2 grams of pepper, 2 grams of thirteen spices and 2 grams of sugar into the meat stuffing pot to make it tender, add 3 grams of oyster sauce and 5 grams of soy sauce, grab it evenly with your hands, pour in 5 grams of cooking wine, pat it hard with your hands, and add a little water to make the meat stuffing tender. After mixing well, squeeze out the chopped green onion and the water in the Jiang Mo, and grab it together with the meat stuffing for later use.
3. Pour 300 grams of flour into the basin, beat in an egg, pour in cold water and stir by hand at the same time. Water should be added bit by bit, first stirred into batter, and then stirred into dough. Don't mix it too soft, cover it with plastic wrap and wake up for 10 minutes.
4. 10 minutes later, sprinkle flour on the chopping board, take out the dough and knead it into long strips, and divide the kneaded long strips into two parts with a knife. First, knead some of them into long strips with even sides, then sprinkle a little flour and press them into circles by hand, and knead them into dumpling skins.
5. Roll out the dumpling stuffing one by one, put the dumpling stuffing on the dumpling skin with a small spoon, squeeze out a very beautiful jiaozi with the jaws of both hands, wrap them one by one, and then arrange them.
6. Boil water in the pot, add 2 grams of salt, and the dumpling skin with salt is not easy to boil. When the water boils, put jiaozi into the pot, not so much at a time. When the water boils, you can add a little cold water to the pot, and jiaozi will be cooked in about 3 minutes. After 3 minutes, take out jiaozi and let him out.