Tonic food in early winter in South China
I. Mutton stove
Preparation materials: Ramulus Cinnamomi, Pericarpium Citri Tangerinae, Radix Rehmanniae Preparata, Folium Ginkgo, Radix Angelicae Sinensis San Qian, Radix Codonopsis San Qian, Fructus Lycii San Qian, Radix Astragali San Qian, 6 red dates, mutton 1 kg, Chinese cabbage 1 tree, 3 shallots, ginger 1 root, and half a bottle of rice wine.
Exercise:
1. Soak the medicated diet in half a bowl of rice wine for 20 minutes. Wash the mutton, cut it into small pieces, blanch it in a boiling water pot, then take it out and clean it with cold water for later use. Cut the scallion into sections, wash the ginger and cut into pieces for later use.
2. Stir-fry the mutton and ginger slices in the pot with three tablespoons of sesame oil, and stir-fry the mutton until it is slightly burnt.
3. Put the mutton, herbs and seasonings into the casserole, pour the rice wine, and add the flooded mutton.
4. First boil water with high fire, skim off the floating foam, then simmer for 2 hours with low fire, stew until the mutton is cooked, add cabbage, and add seasoning salt to serve.
Efficacy:
Radix Rehmanniae Preparata, Radix Angelicae Sinensis and Fructus Jujubae in the mutton stove have the functions of enriching blood, Fructus Lycii has the function of nourishing yin, Radix Codonopsis and Radix Astragali have the function of invigorating qi, Ramulus Cinnamomi can warm meridians, and Pericarpium Citri Tangerinae can strengthen spleen and regulate qi. Mutton is warm, which helps Yuanyang and tonifies essence and blood. On the whole, the mutton stove can nourish the qi and blood of the body and make the blood flow smoothly. Therefore, eating mutton on this day in beginning of winter can drive away the cold, warm your hands and feet, replenish blood, keep your hands and feet warm all winter, and avoid frostbite in winter.
Second, the ginger duck.
Preparation materials: muscovy duck 450g, ginger 1 00g, Amomum tsaoko150g, dried tangerine peel, prepared rehmannia root, angelica sinensis and Ligusticum chuanxiong each1,proper amount of Lycium barbarum, 2 codonopsis pilosula, 5 astragalus membranaceus, 2 fragrant leaves, 8 red dates and 20 lettuce.
Exercise:
1, Muscovy duck is washed and cut into large pieces, and ginger is cut into long strips. Add black sesame oil to the pot and saute the ginger slices until golden and dry. Remove the ginger slices for later use.
2. Put the muscovy duck pieces into the pot and stir fry. Stir-fry until the oil in the duck comes out and the surface is golden yellow.
3. Put the traditional Chinese medicine into a gauze bag, then put the fried ginger slices and duck slices into a cold water pot, pour rice wine and put them into a traditional Chinese medicine bag.
4. After the fire boils, turn to low heat and cook for about 1 hour. Just stick the meat until it is rotten with chopsticks. Add salt, rock sugar and ginger paste to the pot to taste.
Efficacy:
Ginger duck has the effects of nourishing yin and stomach, tonifying kidney and relieving fatigue, steaming bones to reduce swelling, treating heat dysentery, relieving cough and resolving phlegm. Tonifying in winter has the effects of nourishing stomach and strengthening spleen, relaxing muscles and tendons, promoting blood circulation, dispelling cold and resolving phlegm, soothing liver and moistening lung.
Third, sesame chicken
Ingredients: grass chicken 1 piece, onion 1 root, ginger 1 piece, 2 tablespoons of black sesame oil, about a catty of rice wine, and appropriate amount of salt and sugar.
Exercise:
1. First, unhairing the grass hen, washing its internal organs, removing its head and feet, chopping it into pieces, gently wiping it with a little salt, washing the ginger, peeling it and patting it to pieces for later use.
2, the pot is hot, add black sesame oil to be slightly hot. Add onion and ginger, add chicken pieces and stir-fry until 70% done.
3. Add appropriate amount of water, boil and simmer for about 20 minutes, then add rice wine and continue stewing for about 5 minutes.
Finally, add a little sugar to taste, and you can eat it out of the pot.
Efficacy:
Chicken contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness. Chinese medicine also believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles.
Wu Sisi Ji
Preparation materials: black-bone chicken 1300g, Angelica sinensis 10g, Paeonia lactiflora 10g, Radix Rehmanniae Preparata 10g, Rhizoma Chuanxiong 8g, green onion 20g, ginger 5g, cooking wine 5g, monosodium glutamate 1g, and Zanthoxylum bungeanum/kloc-0.
1. Slaughter the chicken, bleed it, scald it with hot water, and chop off its claws; Cut open the abdomen, take out the internal organs, soak them in boiling water, and then wash them with clear water.
2. Wash ginger and onion; Cleaning Radix Angelicae Sinensis, Rhizoma Chuanxiong, Radix Paeoniae Alba and Radix Rehmanniae Preparata, and cutting into thin slices respectively; After processing, remove the ash and put it into a white double-layer gauze bag.
3. Put the casserole on the fire, add 1 100g fresh soup, add chicken and medicine bag to boil, and skim off the foam.
4. Add ginger, onion and cooking wine, and move to low heat to stew until the chicken and skeleton are soft.
5, add salt, pepper, monosodium glutamate to taste; Pick out the medicine bag, ginger and onion and serve the soup with the chicken.
Efficacy:
Siwutang is composed of four kinds of traditional Chinese medicines, such as Angelica sinensis, Rehmannia glutinosa, Radix Paeoniae Alba, Chuanxiong, etc. It is cooked with chicken and has the effects of enriching blood, promoting blood circulation and relieving pain. Angelica sinensis contains volatile oil and vitamin E, which has the function of enriching blood and promoting blood circulation. Rehmannia glutinosa contains a lot of sugar conjugates, which has the function of enriching blood; Parched Radix Paeoniae Alba has astringent and analgesic effects; Chuanxiong has the function of promoting qi and blood circulation, which can strengthen the blood-enriching effect of Angelica sinensis.
Five, sweet and sour hairtail
Preparation materials: 500g hairtail, 2 slices of ginger, onion 1 slice, garlic 1 spoon, 4 tablespoons of sweet and sour, 3/4 cup of water, raw flour 1 spoon, and wine 1 spoon.
Exercise:
1. Wash hairtail, dry water, cut into pieces, marinate with a little salt and wine, and sprinkle with cornmeal.
2. Add oil to the pan, fry hairtail in the oil pan for about 10 minutes until golden brown, take it out when the outer coke is soft inside, drain the oil and put it on the plate.
3. Stir-fry minced garlic, ginger slices and shallots in oil, then pour in sweet and sour sauce and bring to a boil. Pour the sweet and sour sauce on the fish while it is hot.
Efficacy: Regular consumption of hairtail has the effect of nourishing the five internal organs; Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. Regular consumption of hairtail also has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.
Traditional food in the north in early winter.
1, creature
In the north of China, especially in Beijing and Tianjin, people love to eat jiaozi, because jiaozi comes from the saying "when you have sex". New Year's Eve is to say goodbye to the old and welcome the new, and beginning of winter is the turn of autumn and winter. When jiaozi is in love, he can't help eating.
Jiaozi will be stuffed with pumpkin in early winter in Beijing. Pumpkin is a famous dish in old Beijing. Now many Beijingers, especially those who still live in bungalows, still keep the habit of growing pumpkins at home. Traditionally, this pumpkin stuffing is made of summer pumpkins and stored at home. After a long time of saccharification, it was made into dumpling stuffing in early winter.
Beginning of winter is particular about eating dumplings. Because the weather is generally dry and cold at present, most friends can choose beef and mutton as dumpling stuffing. If you are worried about overcooking, you can put some light and dry ingredients, such as radish, celery or fungus, to balance nutrition.
Carrot and mutton dumplings: Carrot and mutton dumplings are recommended, which are mainly helpful for improving stomach diseases and treating spleen and stomach deficiency and cold. Carrots are warm and can tonify the stomach. While mutton tonifies qi and nourishes blood, warming the kidney. It is very suitable for patients with deficiency of qi and blood and cold stomach. It is a good choice to eat jiaozi on the solstice in winter.
Onion beef dumplings: Onion can strengthen stomach, promote digestion, calm liver, moisten intestines, induce diuresis and sweat. Beef is warm, which can nourish the spleen and stomach, replenish qi and blood, strengthen bones and muscles, and make people feel refreshed. If you have cold hands and feet, bad stomach, etc. This jiaozi is not bad either.
White radish pork black fungus glutinous rice balls: black fungus is flat, which can replenish qi and blood, tonify kidney and relieve constipation. Modern research has found that it can reduce cholesterol and blood viscosity. White radish has the function of invigorating spleen, promoting digestion and resolving phlegm. Pork is flat, reinforcing deficiency and increasing strength. Compared with jiaozi with carrot and mutton or jiaozi with onion and beef, this jiaozi has the functions of invigorating stomach, promoting digestion and resolving phlegm.
2. Hotpot
How can I eat hot pot in cold winter? In addition to northerners' love for pasta, hot pot is also an essential standard.
3. Beijing hotpot
Beijing shabu-shabu pays attention to copper pot and charcoal fire, and the soup base is clear, so add ginger slices and onion segments. The charcoal fire boiled the clear soup in the pot, holding red and white thin slices of mutton with chopsticks. You rinse it in the soup, and the meat turns pale and melts in the cold mahjong material, so the sauce and meat become one. In the end, the stomach is warm, the pot is hot, and the sauce in my hand is still cold. This is a tunnel.
4. Northeast Chinese sauerkraut and white meat hotpot
Speaking of eating hot pot, this is the best table in winter in Northeast China. The hot pot in the northeast is absolutely different from the edge furnace in the south. Those rabbit pots, chicken pots and snake pots can't be called hot pot, they can only be called "stew", which is scientifically called "open fire stew".
Northeast hot pot with sauerkraut and white meat, with copper charcoal and bone soup as the bottom. Shred sauerkraut, cook in a pot, slice medium-cooked white meat, and rinse in a pot. Sauerkraut is neutral, fat but not greasy, which can best reflect the tender side of pork. The real northeast sauerkraut white meat pot should also add blood sausage. No one can be short of winter in the northeast.
In a long-necked copper hot pot full of charcoal, sauerkraut and white meat are stir-fried in the pot, and the sour and fragrant white meat is very refreshing. This soup is very delicious. First of all, it is slightly sour, salty and fragrant. As the charcoal fire of the "copper neck" meat burns more and more brightly, the temperature is getting higher and higher, and the soup is fluttering and rolling violently. At this time, the soup became more and more mellow and tasty.
Dietary considerations after beginning of winter.
1, which is rich in thermogenic nutrients.
Diets should be supplemented with thermogenic nutrients, such as carbohydrate, fat and protein, to improve the body's tolerance to low temperature. In particular, we should consider supplementing foods rich in protein, such as lean meat, chicken and duck meat, eggs, fish, milk, beans and their products.
2. Add more foods containing methionine.
Methionine can provide a series of methyl groups necessary for cold tolerance by transfer. The cold climate increases the excretion of creatine in human urine and accelerates the metabolism of fat, while the synthesis of creatine, fatty acids and phospholipids requires the oxidation of methyl in the body to release heat. Therefore, we should eat more foods containing methionine in winter, such as sesame seeds, sunflower seeds, yeast, dairy products, leafy vegetables and so on.
3, the right amount of inorganic salts.
Medical research shows that people's fear of cold is closely related to the lack of inorganic salts in diet. Experts suggest that you should eat more vegetables with roots in winter, such as carrots, lilies, sweet potatoes, lotus roots, vegetables and Chinese cabbage, because the roots of vegetables contain more inorganic salts. The content of calcium in human body can directly affect the flexibility and excitability of human heart, blood vessels and muscles, and calcium supplementation can improve the cold resistance of human body. Foods containing more calcium are: shrimp skin, oysters, peanuts, clams, milk and so on.
4. Eat more foods containing VB2, VA and VC.
The cold climate has strengthened the oxidation function of human body, and the vitamin metabolism of human body has also changed obviously. Vitamin B2 and riboflavin should be supplemented in time in the diet to prevent diseases such as angular stomatitis, cheilitis and glossitis. Vitamin B2 mainly exists in animal liver, eggs, milk, beans and other foods. Vitamin A can enhance the cold tolerance of human body, so we should eat more foods rich in vitamin A, such as liver, carrots, pumpkins and sweet potatoes. Vitamin C can improve the adaptability of human body to cold, and has a good protective effect on blood vessels. Attention should be paid to the intake of fresh vegetables and fruits.