With the arrival of the slight cold year, people began to write Spring Festival couplets, cut window grilles, go to the market to buy New Year pictures, colored lights, firecrackers, incense and so on, and prepare for the Spring Festival one after another. In terms of diet, mutton hot pot, sugar-fried chestnuts and baked sweet potatoes have become the fashion of Xiaohan. As the saying goes, "three nine make up one winter, and there will be no disease in the coming year", which is the practice of eating mutton to regulate the body in winter. In ancient times, Rugao people attached great importance to slight cold, but with the changes of the times, it has gradually faded, and people can only find some traces in their lives.
Residents' daily diet is also dominated by warm foods, such as mutton and dog meat, among which mutton soup is the most common. Some restaurants also provide mutton soup with angelica and ginger, and some traditional winter mutton dishes reappear on the table, reappearing the cold winter food custom in Rugao.
As the saying goes, "a slight cold is cold, and it turns into a hockey." In this solar term, young people should be careful not to get acne because of overeating greasy and spicy products.
Traditional Chinese medicine believes that cold is yin evil, and the coldest solar term is also the most prosperous period of yin evil. From the point of view of diet health, we should pay special attention to eating more warm food in our daily diet to supplement our health and prevent the invasion of cold climate. The hot food in daily food mainly includes trout, pepper, cinnamon, pepper and so on. Warm foods include glutinous rice, sorghum rice, sword bean, leek, fennel, coriander, shepherd's purse, asparagus, mustard, pumpkin, ginger, onion, garlic, apricot, peach, jujube, longan, litchi, papaya, cherry, pomegranate, dark plum, citron and chestnut. Especially in the slight cold season, it is a good time to eat spicy hot pot and braised mutton.
Yam mutton soup (with the effects of invigorating spleen and kidney, warming the middle and lowering the bowels)
Ingredients: 500g of mutton, 50g of yam, 30g of onion,15g of ginger, 6g of pepper, 20g of yellow rice wine, 3g of refined salt and proper amount of monosodium glutamate.
Practice: remove the fascia from the mutton, wash it, cut it several times, then blanch it with boiling water to remove blood. Wash the onion and ginger, cut the onion into sections and break the ginger. Wash the yam, put the mutton and yam into a casserole, add appropriate amount of water, first boil it with high fire, skim off the floating foam, add the onion, ginger, pepper and yellow wine, then stew it with low fire until the mutton is crisp and rotten, and then take it out and let it cool. Slice the mutton, put it in a bowl, then remove the onion and ginger from the original soup, add refined salt and monosodium glutamate, stir well, and put it in a mutton bowl with yam.
Braised beef brisket with potatoes
Ingredients: 300g potato, 500g beef brisket, 2 tablespoons cooking wine, onion 1 root, cinnamon 1 root, 2 tablespoons Pixian watercress, 2 star anise, salt 1 teaspoon, appropriate amount of pepper, appropriate amount of dried pepper and ginger/kloc-0.
1 wash the brisket with clean water for half an hour, change the water three times in the middle, and finally rinse and drain.
2. Pour a proper amount of water into the pot and bring it to a boil. Add beef brisket, cooking wine and boiling water and cook for 5 minutes.
3 Prepare seasoning
4 drain the beef brisket.
5. Pour the right amount of oil into the pot, add dried peppers, pepper granules and ginger slices and stir fry over medium heat.
6 Add hot pot seasoning and Pixian watercress and stir-fry until the red oil is out of the pot.
7 Add onion and fennel cinnamon and stir-fry.
8 Add the brisket and stir-fry for about 5 minutes.
9. Add an appropriate amount of water to the pressure cooker for about 15 minutes.
10 Add potatoes and salt and press (a little) for 5 minutes.
1 1 Cook, put on a plate and serve with coriander! It smells good!