Eat more meat in cold weather, strengthen the spleen and warm the stomach, nourish and keep warm. Do you know how to do it? As the weather gets colder and colder, many people have put on thick cotton-padded jackets. It is impossible to wear only clothes in the cold winter here. Pay more attention to your diet. In winter, you must eat more ingredients that are not only nutritious, but also cold-proof, warm and cold-dispelling. In that case, what ingredients should we eat in winter? Beef is our favorite food, especially mutton in winter. Because beef is a tonic, eating mutton in winter has a warming effect. In cold weather, eat more of this kind of meat, strengthen the spleen and stomach, nourish health, and keep warm. Eat 1 time a week, and your hands and feet will not get cold again.

Food: beef, rice wine, ginger slices, water chestnut, licorice, dried tangerine peel, cinnamon, Chuanxiong, Alpinia officinarum, white vinegar, edible salt, vegetable oil, beer sprinkling, etc.

Specific method: 1. Prepare a roast lamb chop in advance, chop up a small piece and put it in the pot. Pour the uncooked lamb chop into cold water and soak it for about 1-2 hours to soak the blood inside, which can reduce the fishy smell.

2. Pour a proper amount of cold water into the pot, drain the roasted mutton, pour a proper amount of yellow wine and ginger slices into the pot, drain for about 2 minutes, then pick up the roasted lamb chops and put them in warm water, and wash them for later use.

3. Prepare some ingredients in advance. Cut a piece of ginger into pieces, two horseshoes into small pieces, a small piece of sweet, an orange peel, a small piece of cinnamon, a Chuanxiong rhizome and two fragrant leaves. Then prepare a proper amount of tofu skin, cut it into pieces and soak it in a basin.

4. Make a fire, pour a proper amount of vegetable oil into the pot, pour the cleaned beef into the pot, then pour the prepared seasoning, add a proper amount of distiller's grains, stir well, and then add some soy sauce to stir well.

5. Sprinkle the fried beef into the stone pot, add the prepared horseshoe, pour a small amount of rice vinegar, add a tablespoon of edible salt, then add the beer that has not been eaten with the beef, cover it and boil it first, then turn to low heat for about 1 hour.

6. After1hour, open the bottle cap, put it into the soaked bean curd skin, stir, cover and stew for 3-5 minutes. Time is up, open the bottle cap, sprinkle some chopped green onion or fragrant incense on the wall, and a delicious beef yuba pot will be finished.

7. Cook this pot of meat for your family in winter, strengthen the spleen and stomach, and supplement calcium and zinc. When you cook, it will nourish and keep warm, which is the way to bring you a mutton pot. The mutton pot is delicious, nourishing and warm, and the beef tastes particularly tender. The bean curd skin also absorbs the fresh flavor of the juice, which is very thick and has no fishy smell. So, it's cold, eat more. Do we all like beef bath pot? Friends who like beef can do this.