Five classic stew recipes 1 and stewed beef with potatoes are recommended in winter.
Ingredients: potato 400g, beef 20g, cooking wine 20g, soy sauce 10g, refined salt 3g, monosodium glutamate 2g, chicken essence 3g, pepper water 10g, baking powder 10g, starch 10g, fresh soup 20g and pepper 65430.
Practice: Peel potatoes and wash them. Cut the potatoes into hob pieces. Cut the beef into small pieces. Mix 10g cooking wine, 1g refined salt, 1g chicken essence, pepper water, baking powder and pepper to taste. Add salad oil to the spoon and heat it to 50% heat. Add potato pieces and fry thoroughly. When the oil temperature rises to 50% heat, hang the tasty beef evenly, fry the wet starch paste until it is slightly hard, and take it out. Leave 30g of oil in the spoon, put onion, ginger and garlic into a wok, add cooking wine, soy sauce and fresh soup to boil, add potato pieces and fried beef pieces, cook until the soup is thick, thicken with starch and pour in bright oil, and serve.
Efficacy: Beef has the functions of invigorating the middle energizer, nourishing the stomach, strengthening the spleen, strengthening bones and muscles, resolving phlegm, calming wind, quenching thirst and promoting fluid production. Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and yellow complexion.
2. Braised eggplant with catfish
Ingredients: catfish 600g, eggplant 300g, onion 30g, garlic 30g, ginger 30g, green pepper 30g, pepper powder 7g, soy sauce10g, cooking wine10g, salt 5g, monosodium glutamate 3g, sugar10g and bean paste.
Practice: wash catfish, cut into sections, wash eggplant after pedicled, cut onion, pat garlic, slice ginger and cut green pepper. Put the oil in the pan, medium heat, add the onion, garlic cloves, ginger slices and green peppers when the oil is hot, stir-fry for one minute, then add the soy sauce, cooking wine, bean paste, pepper powder and sugar, add the boiling water, turn to high heat, and add the eggplant and catfish. After the fire boils, simmer for 40 minutes. Add salt and monosodium glutamate to the pot and serve.
Efficacy: Braised eggplant with catfish is a classic dish in Northeast China. Catfish has few stings, tender meat and delicious taste, and has the effects of benefiting qi and nourishing yin, promoting lactation, appetizing and diuresis. Eggplant has the effects of clearing away heat, stopping bleeding, reducing swelling and relieving pain.
3. stewed mutton with white radish
Ingredients: 200 grams of white radish, 200 grams of mutton, and appropriate amount of onion, ginger and pepper.
Practice: After the mutton is thawed, cut into pieces in cold water to remove blood, soak for about two hours, and change the water frequently. Blanch the processed mutton with cold water, turn off the fire after the fire starts, take out the mutton and wash away the blood foam. Slice ginger and garlic, cut onion, and cook with pepper and mutton. Wash the white radish, cut it into pieces, put it in the pot, cover the pot, cook it on high fire until the water boils, and cook it on low heat for one and a half hours. Just put a little white pepper and salt before cooking.
Efficacy: White radish has the effects of clearing away heat and promoting fluid production, lowering qi and relieving depression, stimulating appetite and strengthening the spleen. Mutton has the functions of enriching blood, benefiting qi, warming middle warmer and tonifying kidney. The combination of these two ingredients has the functions of tonifying middle energizer, invigorating stomach, tonifying kidney and strengthening yang. It is especially suitable for symptoms such as physical weakness, low back pain, fear of cold and loss of appetite after illness.
4. Stewed vermicelli with pork and sauerkraut
Ingredients: Northeast vermicelli, pork belly, Northeast sauerkraut, ginger slices, salt, soy sauce and cooking wine.
Practice: northeast vermicelli is soaked in warm water of about 70 degrees for 7-8 minutes; Pork belly is cut into square pieces; Shred northeast sour cabbage; Take out the soaked vermicelli, rinse it with cold water and grasp it by hand to prevent adhesion; Put oil in a wok over medium heat, add pork belly and stir-fry until it is broken, then add ginger slices and stir-fry until fragrant; Add half a spoonful of salt, soy sauce and cooking wine and cook until it is fleshy; Stir-fry sauerkraut, then add half a pot of water, bring to a boil over high heat, turn to low heat, and stew until the water is 80% dry; Finally, add vermicelli, add half a spoonful of salt, and stir well. If the color is not dark enough, add a little soy sauce, and finally add a little chicken pepper to taste. When the water is almost dry, take it out of the pot.
Efficacy: Sauerkraut is crisp and tender, bright in color, fragrant and delicious, appetizing and refreshing, which can not only stimulate appetite, help digestion, but also promote the absorption of iron by human body.
5. Stewed mushrooms with chicken
Raw materials: Tricholoma matsutake 100g, yellow broilers 1 piece, onion ginger slices 15g, star anise 1 piece, cinnamon 1 piece, yellow rice wine 1 spoon, 2 tablespoons of soy sauce, appropriate amount of salt and chicken essence.
Practice: After washing Tricholoma matsutake, soak it for half a day in advance, then rub it and change the water several times until the sediment is washed away. Cut the chicken into pieces, rinse it with blood, and boil it in a pot with cold water. Take out the cooked chicken pieces, rinse them with clear water again, and drain the water for later use. Heat the pan, add oil, stir-fry chicken pieces, and add onion and ginger slices. Boil rice wine, add light soy sauce, add star anise and cinnamon, stir-fry evenly, drain mushrooms and put them in a pot, stir-fry evenly. Pour all the fried ingredients into the casserole. Pour in the pre-cooked hot water, and the water should not be over the chicken pieces. Bring the fire to a boil, turn to low heat, stew until the chicken is cooked and rotten, add salt 15 minutes before turning off the fire, and add chicken essence to taste after turning off the fire.
Efficacy: Chicken is rich in animal protein, which can invigorate qi and strengthen bones and muscles, but it is warm and not suitable for people with deficiency fire in the body. But if you can eat it with cold mushrooms, this disadvantage can be avoided. And mushrooms themselves have it? Vegetable meat? Good name, nutritional value should not be underestimated. Taken together, it is not only nutritious, but also can warm the middle warmer, invigorate qi, strengthen the five internal organs, lower blood fat, blood sugar and blood pressure, and has the functions of resolving phlegm, regulating qi, protecting liver and eliminating edema.
The advantage of eating stew in winter is to cover the pot and keep the antioxidant components.
Stewing is a healthy way of cooking. The temperature does not exceed 100℃, which can preserve various nutrients to the maximum extent and will not produce harmful substances due to overheating. Cover the pot when stewing, which is relatively isolated from oxygen, and the antioxidant can be retained.
Stewed meat, beneficial nutrition is easier to absorb.
Stews are often accompanied by pork belly, ribs, beef, chicken and other meat dishes. Research shows that after meat stew, bad cholesterol? The content of unsaturated fatty acids beneficial to human body is increased, and beneficial nutrients are more easily absorbed by human body.
The ingredients are diverse and the nutrition is not wasted.
After a long period of stewing, meat and vegetables become very soft and rotten, easy to digest and absorb, and suitable for the elderly, children and people with poor gastrointestinal function. Slow stewing makes the ingredients very tasty and delicious.
A pot of stew often has four or five kinds of ingredients and is nutritious. There are many stews, and even the soup and vegetables are eaten together, so the nutrition is not wasted.
There are four keys to stewing a pot of food. If you want stew to play its full role, you need to master the right method. When you stew meat, you need to pay attention to the following four points:
1, onion, ginger, garlic and spices are essential.
Are onions, ginger and garlic stews? Sambo? Can relieve boredom, enhance fragrance, lower cholesterol, and prevent cardiovascular and cerebrovascular diseases. The flavor of stew depends on some ingredients, such as cooking wine, pepper, pepper particles and so on. , you can go fishy.
These seasonings can be added after the soup is boiled and the foam is removed. However, too much spice will spoil the taste, so you can add it according to your own taste.
2. Put enough five kinds of vegetables to diversify the nutrition.
Many people find it difficult to diversify their diet, but stews can help you achieve it easily. The ingredients of stew are roughly divided into beans, meat, algae, potatoes, vegetables, vermicelli and so on.
You can choose five kinds of food, including foods rich in dietary fiber. This can reduce cholesterol absorption and promote cholesterol excretion in the body. I want to remind you of two points:
Vegetarian vegetables use roots, such as radish and yam, and try to use less green leafy vegetables. If you want to put vegetables, you'd better put them before cooking to avoid nutrient loss after stewing for a long time.
The water quantity is about 0.5 times of 65438+ ingredients. Too much water can easily lead to too long stewing time and destroy nutrients. Too little water dries the pot easily.
3. slow fire? Stew? Healthier.
Stewed meat? Simmer? Fill it with water at a time without opening the lid in the middle. In this way, protein and other nutrients can be fully dissolved in the soup, and the soup will taste more delicious, oxygen will not enter, and antioxidant substances can be preserved.
4. add salt before cooking
Putting salt too early will solidify protein in meat, which is not easy to dissolve, and it will also make the soup darker and the concentration is not enough. Putting salt late will not affect the taste of the soup, but can keep the meat fresh and tender.
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