At the end of the year, the cold wind is bleak, the sky is dark, and it snows all day. This is a true portrayal of Tao Yuanming's winter. The winter weather is cold, the human body corresponds to nature, the metabolism is at the lowest level, and it is in the stage of convergence and concealment. At this time, the absorption capacity is enhanced, which is most suitable for tonic. In winter health, food supplement is the key, but the quality is important; At the same time, health and exercise are equally important.

Three principles of healthy diet in winter

Recommended ingredients for winter health care

Commonly used foods for tonifying kidney and strengthening yang in winter include dog meat, mutton, goose, duck, beef, chicken, eel, shrimp, sea cucumber, potato, leek, mussel, seaweed, kelp, soybean, walnut, chestnut, fungus, sesame, sweet potato, radish, jujube, wolfberry fruit, longan, betel nut, orange and pig liver.

Winter diet should be warm but unavoidable.

Sticky food is mostly cloudy, and eating this kind of food in winter is easy to damage the spleen and stomach. Moreover, food overheating is easy to hurt the esophagus, and after entering the stomach, it is easy to cause heat accumulation in the body and cause diseases; If the food is too cold, it will easily stimulate the blood vessels in the spleen and stomach and make the blood flow poor. However, the decrease of blood volume will seriously affect the blood circulation of other organs and endanger human health. Therefore, the diet in winter should be gentle.

Drink more warm and nourishing health porridge.

Everyone in the world is in the third year of high school. I don't know how many years left. I had to follow the popular method and only give porridge to the gods. -"Eat porridge" Song Luyou

Lu You's method of keeping in good health in winter is to drink porridge. In winter, a bowl of hot porridge warms the five internal organs, and the whole body is warm from head to toe.

Winter diet conditioning 10 must drink porridge.

Apple red jujube porridge

Materials: 3 apples, red dates 15, rice 100g.

Practice: Wash, peel, core, cut into pieces and juice apples; Wash red dates and remove the core; Clean the rice. Add red dates and rice into a casserole, add appropriate amount of water, and simmer over medium heat. When the porridge is cooked, add apple juice and bring to a boil over low heat.

Scallop kelp porridge

Ingredients: glutinous rice 100g, scallop 20g, kelp knot 20g, carrot 20g. Seasoning salt, pepper, sesame oil, chopped green onion and Jiang Mo.

Practice glutinous rice elutriation, soak in clear water 1 hour, take out and drain; Cleaning the kelp knots, blanching, and taking out; Wash scallops, peel and slice. Pour a proper amount of water into the casserole, add glutinous rice, bring to a boil over high heat, and cook over low heat until it is 80% cooked. Add scallop powder, kelp knots, carrot slices, chopped green onion and Jiang Mo, cook for about 20 minutes, season with salt and pepper, and pour in sesame oil.

Milk walnut porridge

Ingredients: 250g milk, fried walnut kernel 100g, rice 100g, 50g raw walnut kernel. Appropriate amount of seasoning and sugar.

Scouring rice, soaking in cold water for half an hour, taking out and draining; Soak raw walnut kernel in warm water and remove the epidermis. Add a proper amount of water into the pulverizer, add rice, fried walnut kernel, raw walnut kernel and milk, and grind into slurry. Add some water to the casserole, add sugar, bring to a boil, add ground pulp, and keep stirring. After boiling it into a paste, cook it over low heat until it is cooked thoroughly.

Laba porridge

Ingredients: 200 grams of rice, 50 grams of red beans, peanuts and lilies, 25 grams of kidney beans, fruit meat, lotus seeds and walnuts, and 0/5 grams of red dates/kloc.

Seasoning sugar and osmanthus.

Practice red beans, kidney beans and rice are soaked in warm water for 30 minutes; Peeling peanuts after scalding; Dice chestnut meat; Lily interrupted; Red dates are pitted; Peeling walnut kernel; Lotus seeds are heart-removed and steamed soft. Put water in the casserole, boil the red beans and kidney beans, and cook them on low heat until they are 80% cooked. Enlarge rice, peanuts, red dates, chestnuts, walnuts, lily slices and lotus seeds (in a steamer) to boiling, and continue to cook. When the rice porridge is sticky and the fruit is crisp and ripe, add sugar and osmanthus.

Ginseng, Lycium barbarum and jujube porridge

Raw materials: 3 grams of ginseng, 0/0g of medlar/kloc, 5 red dates, 80g of japonica rice, and 0/0g of brown sugar/kloc.

Practice: ginseng, medlar and jujube are washed and fried in a pot to get juice; Japonica rice is washed clean. Put the casserole on the fire, add appropriate amount of water, add liquid medicine, add japonica rice to cook porridge, and add brown sugar to stir and dissolve.

Gouqi porridge

Raw materials: Lycium barbarum 15g, japonica rice 80g, sugar 10g.

Practice: Wash the medlar and wash the japonica rice. Put the casserole on the fire, add appropriate amount of water, add Lycium barbarum and japonica rice, bring to a boil, then simmer until the porridge is cooked, add sugar, and simmer for 5 minutes.

Warm stomach porridge with mutton and red dates

Ingredients: mutton 200g, glutinous rice100g, astragalus10g, red dates10g, shredded ginger 5g, salt, pepper and monosodium glutamate.

Practice: Wash and shred mutton; Washing red dates, removing cores, and cutting into filaments; Wash astragalus and glutinous rice. Put shredded mutton, glutinous rice, astragalus, shredded red dates and shredded ginger into a pot, add appropriate amount of water, cook until cooked, and add refined salt, monosodium glutamate and pepper to taste.

Yam and barley porridge

Ingredients: 30g yam, 35g coix seed, 20g lotus seed and jujube, stem rice 150g, and appropriate amount of rock sugar.

Practice: peeled yam, washed and cut into pieces; Wash coix seed and lotus seed meat; Wash jujube and remove the core; Wash the rice, add a proper amount of water, put it in a casserole, boil it with strong fire, then cook it slowly with slow fire, add rock sugar when it is cooked, and take it after a little cooking.

Chicken gizzard-membrane glutinous rice porridge

Ingredients: 9 g of Endothelium Corneum Gigeriae Galli, 60 g of Coicis Semen, and 0/5 g of brown sugar/kloc-.

Practice: Chicken gizzard-membrane powder, rice porridge, porridge acquaintances chicken gizzard-membrane and brown sugar can be mixed well.

Litchi bean porridge

Ingredients: dried litchi 30g, lentils 20g.

Practice: Wash dried litchi and lentils. Put the two flavors together in a pot, add appropriate amount of water and decoct for about 40 minutes until the litchi meat and lentils are cooked and rotten.

Winter Diet Conditioning 10 Must Drink Soup

Dabu ginseng venison soup

Ingredients: venison 4000g, ginger 50g, onion120g, pepper 3g, salt 50g. Radix Codonopsis, Radix Astragali, Rhizoma Atractylodis Macrocephalae, Herba Cistanches, Fructus Alpinae Oxyphyllae, Poria, Radix Rehmanniae Preparata, Radix Achyranthis Bidentatae, Semen Euryales and Fructus Jujubae each 5g, Cortex Cinnamomi 1 g, Fructus Lycii, Semen Cuscutae, Radix Paeoniae Alba and Rhizoma Dioscoreae each 8g, Radix Polygalae, Herba Epimedii, Eucommiae Cortex, Rhizoma Curculiginis, Fructus Psoraleae, Alismatis each 3g and Radix Angelicae Sinensis each 6g.

Practice: wash all the medicinal materials, wrap them with clean gauze and make them into medicine bags; Wash venison with clear water, remove bones, scrape fascia, scald with boiling water, remove and cut into pieces, and hammer away bones; Clean ginger and onion, and mashing; Grind pepper, add salt and mix well. Put it in a bowl for later use. Put the casserole on fire, add appropriate amount of water, put venison, bones and gauze bags, add onion and ginger, boil over high fire, skim the floating foam, stew for 3 hours until venison is cooked and rotten, put it in a bowl, and season with pepper and salt.

Laobie Spinal Cord Decoction

Raw materials: old turtle 400g, pig spinal cord 150g, ginger 3g, onion 5g, pepper 2g, monosodium glutamate 2g.

Practice: the old turtle removes the shell, viscera, head and claws; Wash the pig spinal cord for later use. Put the pot on fire, add a proper amount of clear water, add ginger, onion, pepper and nail fish, turn to low heat until the nail fish is cooked, add the pig spinal cord, and season with monosodium glutamate after cooking.

Aphrodisiac dog broth

Ingredients: dog meat 800g, onion10g, ginger 8g, soy sauce 5ml, cooking wine15ml, sugar10g, salt 3g, pepper 2g, red pepper 3g, vegetable oil 20ml, and clear soup.

Practice: Wash the dog meat, blanch it, cut it into pieces, put it in a hot oil pan, fry it until golden brown, and take it out for later use. Put the casserole on fire, add clear soup, add onion, ginger and red pepper to boil, add dog meat, soy sauce and salt and stew for 90 minutes until the meat is rotten, add sugar and stew for 5 minutes, and sprinkle with pepper.

Polygonatum broth

Raw materials: Polygonatum sibiricum 40g, lean pork 180g, sliced onion and ginger 5g, cooking wine 15ml, salt 3g, monosodium glutamate1g.

Practice: wash Polygonatum sibiricum, moisten and slice; Wash lean meat and cut it into small pieces for later use. Put the casserole on the fire, add appropriate amount of water, add Polygonatum sibiricum and lean pork, add onion, ginger slices, salt and cooking wine, and stew for 1 hour until cooked.

Congrong stewed mutton

Ingredients: 20g of Cistanche deserticola, 3g of Lycium barbarum, 400g of mutton with skin, 4g of red dates, 5g of ginger and onion, 3g of salt, 2g of monosodium glutamate, 5g of sugar, cooking wine10ml.

Practice: Cistanche deserticola, Lycium barbarum and red dates are soaked in warm water for 20 minutes. Cut the mutton into pieces, blanch for 5 minutes, take it out, put it in a casserole, add ginger slices, onion segments, cooking wine, cistanche deserticola, Lycium barbarum, red dates and water, cook for 2 hours, add salt and monosodium glutamate and stew for 5 minutes.

Fuling mutton soup

500g of mutton, Smilax glabra 15g, 50g of bamboo shoots, rapeseed 1, mushrooms 1. Vegetable oil, salt, cooking wine, monosodium glutamate, pepper.

Wash the mutton, cut it into small pieces, blanch it and take it out; Poria cocos and rape are washed separately; Peel bamboo shoots and cut into sections; Wash mushrooms and cut into pieces. Heat the wok with vegetable oil, stir-fry the mutton for a few times, pour in cooking wine and water, and pour into the casserole after boiling. Put Poria cocos, bamboo shoots and shiitake mushrooms into a casserole, stew them with low fire until the meat is rotten, add rape, salt, monosodium glutamate and pepper, and cook them slightly.

Black jujube black chicken soup

Ingredients: White-striped silky fowl 1 bird, Ophiopogon japonicus 20g, Ginseng 10g, Zizyphus jujuba 30g, ginger slices and salt.

Practice black-bone chicken is washed, cut into pieces, blanched and fished out; Cleaning Ginseng Radix, and mashing; Wash Ophiopogon japonicus; Wash the black dates and remove the stones. Add appropriate amount of water to the bowl, add black-bone chicken pieces, chopped ginseng, Ophiopogon japonicus, black dates and ginger slices, cover, stew for 3 hours, and season with salt.

Yam and white eel soup

500 grams of white eel, 60 grams of yam, 60 grams of Polygonatum odoratum, appropriate amount of sesame oil and salt.

Practice white eel washing and cutting into small pieces; Wash yam and Polygonatum odoratum separately. Add a proper amount of water to the casserole, put the fish fillets, yam and Polygonatum odoratum into the casserole, bring to a boil with high fire, and simmer with salt and sesame oil for about 3 hours.

Huijidu Hua Yao Tang

Ingredients: pork tenderloin 100g, green beans 50g, chicken soup, pepper, salt, cooking wine, monosodium glutamate, sesame oil and pepper.

Wash pork tenderloin and slice it obliquely; Wash green beans, cut obliquely, blanch in boiling water 10 minute, and take out. Take a large bowl, add pepper granules, pour appropriate amount of warm water, add pork tenderloin slices, soak for 5 minutes, then take out and cook. Pour chicken soup into a pot, bring to a boil, add pork tenderloin slices and green beans, pour a little sesame oil, add salt, monosodium glutamate, cooking wine and pepper, and stir well. 、

Gegen sweet potato cold-proof soup

Ingredients: 300 grams of sweet potato, 50 grams of kudzu root, and appropriate amount of brown sugar.

Practice washing, peeling and cutting sweet potatoes; Wash pueraria lobata. Pour a proper amount of boiling water into the casserole, add kudzu root and sweet potato and cook for 1 min, then simmer for about 25 minutes, turn off the fire and add brown sugar to taste.

Winter Diet Conditioning 10 Classic Cuisine

Braised Venison in Brown Sauce

Ingredients: 500 grams of venison, 25 grams of Shuifa Yulan tablets, coriander, soy sauce, cooking wine, salt, sugar, monosodium glutamate, pepper water, onion, ginger, starch, sesame oil, vegetable oil and chicken soup.

Practice washing venison and cutting it into pieces; Slice magnolia officinalis into elephant-eye slices; The seasoning can be used. Put the vegetable oil in an iron pan, when heating, put the venison in an oil pan, fry until it is red, and take it out. Put oil in the pan, stir fry with onion and ginger, add soy sauce, pepper water, salt, cooking wine, sugar, monosodium glutamate and chicken soup, and then add venison. After boiling, simmer with slow fire until the meat is cooked and rotten, move to high fire to boil, hook starch, pour sesame oil and sprinkle coriander.

Fu Jiang roasted dog meat

Ingredients: 30g cooked aconite, dog meat 1000g, ginger 150g, garlic, vegetable oil and onion.

Practice wash the dog meat and cut it into small pieces; Simmer ginger for later use. Boil the cooked aconite in a pot for 2 hours, then add dog meat, garlic, ginger, onion and vegetable oil, and add appropriate amount of water to stew until the dog meat is cooked and rotten.

Walnut duck

Ingredients: walnut kernel 200g, plum 150g, old duck 1, chicken paste 100g, rapeseed powder, onion, ginger, salt, egg white, monosodium glutamate, cooking wine, wet corn flour and peanut oil.

The practice is to slaughter the old duck, unhair it, gut it, wash it, soak it in boiling water, put it in a pot, and add a little onion, ginger, salt and cooking wine; Steaming in a cage, taking out, cooling, deboning the old duck, cutting into two sections, and mixing with minced chicken, egg white, wet corn flour, monosodium glutamate, cooking wine and salt; Chop walnuts and plums, add them to the paste and pour them on the duck. Put the duck in a pot, fry it with peanuts, take out and drain the remaining oil, cut it into long strips with a knife, put it in a plate and sprinkle some rapeseed powder around it.

Luohan shrimp

Ingredients: prawn 12, fish paste 60g, egg 1, shredded cucumber12g, ham 3g, lettuce leaves 30g, cooking wine12ml, corn flour15g, cooked big oil 45ml, monosodium glutamate and monosodium glutamate.

The practice is to turn around, peel and gut, leave the tail, cut open, chop off the shrimp tendons, squeeze out the water, and sprinkle some monosodium glutamate. Dip two sides of corn flour first, then egg white (which has been beaten in the bowl), and finally dip the bread crumbs on the back and put them on the plate. Mix fish paste with egg white, corn flour, monosodium glutamate, salt, cooked oil and cooking wine, and smear on prawns. Put a shredded ham in the middle of the paste, a shredded cucumber skin on each side, and a shredded ham outside. Then press it with chopsticks. Fry the shrimp in clean hot oil until cooked. First put the lettuce leaves on the plate, cut the prawns into two pieces and arrange them in a circle.

Boiled old duck with Euryale ferox

Ingredients: Gordon Euryale 200g, old duck 1 piece, onion, ginger, salt, cooking wine and monosodium glutamate.

Practice and wash; After the old duck is slaughtered, the hair and internal organs are removed, the blood is washed, and the gorgon is put into the belly of the duck. Put the duck in the casserole and add some water. Bring the pot to a boil with high fire, add onion, ginger and cooking wine, and simmer for about 2 hours until the duck is cooked.

Fried quail

Ingredients: 2 quails, 200g radish.

Seasoning vegetable oil, ginger, onion, vinegar, salt, cooking wine, monosodium glutamate.

The method is to drown quail in water, remove hair and viscera, wash blood, and cut quail into pieces with length 1.5 cm and width 1.5 cm; Cut the radish into pieces with a length of 3 cm and a width of 1.5 cm. Put the pot on high fire, add vegetable oil to boil, first put the quail in the pot, stir-fry it repeatedly with a spatula to change color, then stir-fry the radish, then add the onion, Jiang Mo, cooking wine, vinegar, salt and a little water, and cook for a few minutes until the quail meat is cooked.

Nourishing chicken nuggets

Raw materials: Coicis Semen, Euryale Semen, Lily 10g, scallop 8g, hen 1500g, Lentinus edodes, Jiang Mo 8g, cooking wine 10ml, glutinous rice 50g, lotus seeds 20g, sesame oil 20ml and cooked ham 65438.

Practice: the hen is slaughtered, the hair is removed and the internal organs are removed, the whole chicken is boned, washed, coated with cooking wine, salt and Jiang Mo, and marinated for about 30 minutes; Soak glutinous rice, coix seed, lily, lotus seed (heart removed) and Euryale ferox respectively, wash them, put them in a bowl and steam them in a cage; Cut the ham and mushrooms into small pieces. Put the above auxiliary materials into a bowl, add a proper amount of vegetable oil, salt 1g and pepper 1g, mix well, put them into the chicken belly, seal the neck and anus with bamboo sticks, put them into a cage and steam for 2 hours, then take them out. Drain the water, let it cool, and poke a few holes in the chicken breast and leg with a thin bamboo stick. Put the pot on fire, add oil to the fire until it is 60% hot, add chicken and fry until it is light yellow, take out, take out bamboo sticks, and cut oblique knife flowers on the chicken breast. Serve. Put the cleaned pot on the fire, add sesame oil to heat it, pour it on the edge of chicken breast, and serve with sweet and sour lettuce and salt and pepper seasoning.

Yulan venison

Raw materials: 20g of water-soaked magnolia slices, 400g of venison, 2g of coriander, 5ml of soy sauce, 3ml of Shaoxing wine 1 0ml, 3g of salt, 5g of white sugar, 5ml of monosodium glutamate1g, 5ml of pepper water, 3g of onion ginger, 5ml of vegetable oil15ml, 20ml of chicken soup and soybean powder.

Practice: Wash venison and cut it into small pieces; Slicing Flos Magnoliae; Wash coriander and cut into sections. Add oil to the pot, heat it, add venison, fry it until it is lux, and take it out. Leave the bottom oil in the pot, add onion and ginger, stir fry until fragrant, add soy sauce, pepper water, salt, cooking wine, sugar, monosodium glutamate, chicken soup and venison, and simmer for 1 hour until the meat is cooked and rotten. Thicken with water and starch, drizzle with sesame oil and sprinkle with coriander.

An additional piece of dog meat

Ingredients: 5g of cooked aconite, 20g of dog meat/kloc-0, 80g of stewed ginger slices, 3g of garlic, 5ml of vegetable oil and 3g of salt.

Practice: Wash the dog meat, cut it into pieces for later use, put the pot on the fire, heat it with oil, stir-fry the garlic, add the dog meat pieces until the skin color turns to Huang Shi, add a proper amount of water, boil it with high fire, add the cooked aconite slices and simmered ginger slices, simmer with low fire until the dog meat is cooked and rotten, and season with salt.

Cold lettuce and cashew nuts

Ingredients: 400g of lettuce, 20g of cooked cashew nuts, one light soy sauce/0/0ml of light soy sauce, 5ml of oyster sauce, 3g of salt, 2g of monosodium glutamate, 5g of sugar, 3g of ginger slices and shallots, and 3ml of sesame oil.

Practice: Peel, root, wash and slice lettuce. Add light soy sauce, dark soy sauce, oyster sauce, salt, sugar, monosodium glutamate, sesame oil, ginger slices and onion into a large bowl, pour lettuce, soak for 2 days, take it out and put it on a plate, and sprinkle with cooked cashews.

Fried fish slices with lettuce

Raw materials: lettuce 1 50g, fish fillets 80g, red pepper slices 8g, salt 3g, monosodium glutamate1g, sugar 5g, water starch and vegetable oil10ml each.

Practice: Wash the fish fillets, add monosodium glutamate, cooking wine and water starch and grab them evenly; Peel and root lettuce, wash, slice and marinate with a little salt 10 minute. Add boiling water to the pot, add lettuce and fish fillets 10 second. Put the pan on fire, put the oil and heat it to 30%, add lettuce slices, cuttlefish, salt, monosodium glutamate, sugar and red pepper slices, stir-fry for 1 min, and add water and starch to thicken.

Winter Diet Conditioning 10 Classic Staple Food

Chicken sausage cake

Ingredients: chicken intestines 1 pair, flour 250g. Vegetable oil 30ml, salt, onion, ginger, garlic.

Practice: Wash and break the rooster intestines, put them in a pot, bake them with fire, and then grind them into fine powder for later use. Put the flour into the basin, then pour in the chicken rolls, stir well, and add some water to form a flour ball. Put the seasoning into the dough, make a cake and bake it.

Plum almond cake

Ingredients: ebony 1, cherry 5g, jujube 2g, almond 7g, flour 100g, sugar 20g, vinegar 5g.

Practice: ebony is denuded and washed; Wash red dates; Peel almonds; * * * Mash them together, pour them into flour, add appropriate amount of sugar and water, and stir them evenly to make small round cakes. Bake the cookies in a hot pot until they are brown. Put a few honey cherries on each cooked round cake.

Ginseng, spinach and jiaozi

Ingredients: ginseng powder 10g, spinach 150g, lean meat 500g, flour 1000mg, ginger 10g, onion 20g, pepper 3g, soy sauce 50g, sesame oil 5g, salt.

Practice: Wash the spinach, remove the stems and leaves, put it into a basin and knead it into mud, add appropriate amount of water, mix well, wrap it in gauze and squeeze the green vegetable juice. Ginseng is moistened, sliced, baked and ground into fine powder, and then sieved. Wash the meat with clear water, chop it, add salt, soy sauce, pepper powder and Jiang Mo, mix well, add appropriate amount of water, stir into paste, then add chopped green onion, ginseng powder and sesame oil, mix well and make stuffing. Knead the flour and spinach juice evenly. If the spinach juice is not enough, add some water and knead until the flour surface is smooth. Knead it into long strips, divide it into 200 doses, roll it into round thin dough sheets, and add stuffing to wrap the dough sheets into jiaozi one by one. Boil the water in the pot, put it in jiaozi, add a little cold water when it floats, and when the stuffing and skin are loose, remove it and put it in a bowl.

Cardamom wonton

Ingredients: 20 grams of cardamom, 5000 grams of lean meat, 500 grams of chicken, 500 grams of flour, 500 grams of ginger 1500, 50 grams of pepper and 5000 grams of bonzi bone.

Practice: Wash cardamom, remove impurities, slightly bake and grind into fine powder. Take10g, add 50g of pepper and mix with salt to make salt and pepper. Clean bonzi bone, mashing, put into a pot, and adding appropriate amount of water; Scrape the skin clean; After the chicken is preliminarily processed, the internal organs are taken out, washed and put into the pot together. Beat ginger and pepper well, put them in a pot, bring them to a boil with high fire, skim off the floating foam, simmer for about 1.5 hours, and hang in the original soup. Clean the lean meat, put it in a meat grinder, grind it for 4 times to make it into velvet, put it in a plate, add ginger juice, pepper, nutmeg powder, salt and water, and stir constantly to make it into stuffing. Pour the flour on the chopping board, add appropriate amount of water, knead it into dough, roll it into wonton skin, and choose 50 grams of 10 pieces, or buy wonton skin. Add stuffing to wonton skin one by one, wrap it into a blank, boil the water in the pot, add wonton to cook, add a little salt and pepper to another bowl, and rush into the original soup. Each bowl contains 10 wonton.

Cuscuta oil cake

Ingredients: 50 grams of Semen Cuscutae, 300 grams of flour, 30 ml of vegetable oil and 5 grams of salt.

Practice: Wash the dodder, drain it, put it in a casserole, add water and boil it for 1 hour, remove the residue and leave juice. Mix flour with liquid medicine, salt and clear water, make dough, peel, coat with vegetable oil, and make cake blank. Put the pan on the fire, heat it with oil, then add the cake blank and fry until both sides are golden.

Steamed venison

Ingredients: 500g venison, 8g cinnamon powder, 400g flour, jelly120g, sesame oil10ml, soy sauce10ml, 2g monosodium glutamate, 10g sugar10g, and cooking wine15ml.

Practice: Pour the flour into the basin, add cold water and stir evenly, knead into dough, and add wet cloth 1 hour. Wash venison, cut into pieces, put it into a pot, add cinnamon powder, cooking wine, salt, monosodium glutamate, white sugar, soy sauce and Jiang Mo, then add a small amount of water several times, stir while adding, then add Piqing ice and sesame oil until it becomes thick, and mix well to form meat stuffing. Knead the dough evenly, rub the strips, smear the agent, flatten it one by one, and roll the skin; Wrap the stuffing, knead it into pleated buns, put it in a small steamer covered with straw mats, and steam it with boiling water for 12 minutes until cooked.

Dongsun Amomum Mutton Steamed Bun

Ingredients: 3g of Amomum villosum fine powder, 450g of baking powder, 250g of mutton, 80g of clean winter bamboo shoots, 20ml of edible alkaline water, 5ml of sesame oil, 5g of soy sauce10ml, 5g of salt, 2g of monosodium glutamate, 20ml of cooking wine, 5g of Jiang Mo and chopped green onion, and a proper amount of broth.

Practice: put the yeast on the chopping board, peel it off, add edible alkaline water, knead it thoroughly, make it into smooth dough, knead it evenly in blocks, connect strips, add dosage, flatten one by one, and braid the skin for later use. Wash and cut the winter bamboo shoots, wash and cut the mutton, put it into a basin, add Amomum villosum powder, soy sauce, sesame oil, salt, monosodium glutamate, cooking wine, Jiang Mo, chopped green onion and a little broth, and stir well to make stuffing. Wrap the noodles in the stuffing of the meat restaurant, put them in a steamer and steam them with boiling water for 18 minutes until they are hot.

Shrimp dumplings with fresh meat

Raw materials: sea cucumber 80g, auricularia auricula 40g, shrimp 180g, pork 250g, cold water 450g, sesame oil 10ml, soy sauce 5ml, cooking wine 15ml, salt 4g, monosodium glutamate 2g, chopped green onion 5g and Jiang Mo 5g.

Practice: Cover cold water with wet gauze and wake up 1 hour; Respectively cleaning sea cucumber and shrimp meat, and cutting into powder; Wash the fungus and cut it into powder. Clean pork, grind it into minced meat, put it in a pot, add water until it becomes sticky, then add sea cucumber, shrimp, fungus, cooking wine, soy sauce, salt, monosodium glutamate, chopped green onion, Jiang Mo and sesame oil, and mix well to make stuffing. Knead the cold water noodles evenly, add the dosage, roll them into bags and stuff them, and knead them into jiaozi blanks. Put the pot on the fire, add water, bring it to a boil, then put it in jiaozi, cook until it floats, then cover the pot and stew for 3 minutes until it is cooked.

Venison noodles

Ingredients: venison100g, noodles150g, 5g onion, 3g salt, 30g vegetable oil, 2g pepper noodles, 3g Shaoxing wine and 2g monosodium glutamate.

Method: Wash venison and cut it into 2 cm square pieces. Put the wok on a strong fire, add vegetable oil, when it is 70% hot, add venison, chopped green onion, Shaoxing wine and pepper, stir-fry until it changes color, and add appropriate amount of water; Cook venison with slow fire 1~ 1.5 hours. After the venison is cooked, put it in the pot. Add a proper amount of water to the pot, bring it to a boil with high fire, add noodles, cook, take it out, put it in a bowl, pour venison and broth into the noodles, add monosodium glutamate and mix well.

Yaozimian

Ingredients: kidney150g, vegetable oil 50g, salt 3g, onion 5g, pepper 2g, monosodium glutamate 3g.

Methods: The kidney was washed, the gland was removed and cut into pieces with a square of 1.5 cm. Cut the onion into chopped green onion. Put the wok on high fire, add vegetable oil, when it is 70% hot, pour kidney, stir-fry and change color, add salt, chopped green onion, salt and pepper, add appropriate amount of water, bring to a boil, add noodles, cook and put monosodium glutamate.

Chunpan

Ingredients: 3000g flour, mutton1000g, tripe 500g, 5 eggs, 200g mushrooms, 250g leeks, 500g Chinese cabbage, ginger, salt, pepper, cooking wine and vinegar.

Method: Wash mutton and tripe, and cut into 2 cm square pieces; Wash mushrooms, two pieces each; Wash the cabbage and cut into sections; Wash and chop leeks for later use. Soak white flour in water, add leeks, eggs and salt, knead it into dough, roll it thin with a rolling pin and cut it into noodles. Put mutton and tripe in a pot, add ginger and mushrooms, and bring to a boil over high fire. Then put noodles in the pot, and put salt, cooking wine, vinegar, pepper and cabbage in the pot.

Get up early and go to bed late, waiting for the sun-Huangdi Neijing

In winter, you should "go to bed early and get up late with sunshine", that is to say, you should go to bed early and get up late, and it is best to get up after the sun comes out. Because going to bed early can maintain human yang and keep the body warm; Getting up at sunrise can avoid the cold, seek its warmth and nourish the human body. It is not advisable to sleep with your head covered. If you sleep in such an environment, you will feel chest tightness and nausea, or wake up from sleep and sweat, and you will feel tired the next day. It is suggested to go to bed earlier than usual and get up about two hours later in winter. The best time to work and rest is from 9: 00 pm to 7: 00 am, and the time to get up should not exceed 8: 00 at the latest. Pay attention to dressing and keeping warm after getting up to buffer the invasion of cold climate on human body. In addition, it is also important to open the window for ventilation in winter.

The ancients said that "nourishing bones and warming the sun in early winter"

Starting from beginning of winter, we should pay attention to the maintenance of bones, "kidney governs bones" and "bone produces marrow". Therefore, the maintenance of bones is very important. If the maintenance is not good, symptoms such as low back pain will appear. Knocking on the feet is the most nourishing bone in winter. There are many acupoints on the feet. Yongquan point at the foot leads to the kidney. Foot is the root of human body, and kidney is the source of human body. Therefore, it is necessary to tap the feet to nourish the bones, so that all kinds of nutrients can be transported from the kidneys to the bone marrow and promote bone health. As the saying goes, "Cold starts from the feet". Because the foot is far away from the heart, the blood supply is insufficient, the heat is less, and the heat preservation is poor, so it is very important to keep the foot warm. Insisting on washing feet with hot water every night can promote blood circulation, enhance the body's defense ability, eliminate fatigue and improve sleep. When your feet are warm, your body is warm. Soak your feet with hot water every night and rub the acupoints on the side of your big toe with your thumb. Both the kidney meridian and the spleen meridian pass through here, so rubbing these acupoints is good for the maintenance of your kidney and corresponding functions.

According to the south corner of my house, I go out in winter. Sit with your eyes closed and your skin will be healthy. At first, it was like drinking enzyme mash, and it was like being stung by Su. External integration is smooth, and Chinese integration is one. If you forget where you are, your heart is empty. -"Negative Winter" Tang Bai Juyi

Sitting quietly and calming the nerves is Bai Juyi's method of keeping in good health in winter. When Bai Juyi sat quietly, his heart was free from distractions and his whole body was comfortable. In winter, it is a good way of mental conditioning to recharge your batteries, have a rest and sit quietly with your eyes closed.

Winter health lies in "winter storage". Therefore, winter mental conditioning should also focus on "hiding", that is, nourishing the mind and calming the qi, regulating menstruation and nourishing the qi. Traditional Chinese medicine believes that "winter governs the kidney" and "kidney" corresponds to behavioral panic, so in winter, cold invading the kidney will lead to fear, depression or mental tension. We should learn to adjust bad emotions in time and restore psychological calm as soon as possible in a state of tension, excitement, anxiety and depression. At the same time, it is necessary to prevent the occurrence of seasonal emotional disorders in winter. The so-called seasonal affective disorder refers to the phenomenon that some people are prone to depression, lethargy and drowsiness in winter and appear year after year. This phenomenon is more common among young people, especially women. The prevention methods are more sunshine, scientific diet and reasonable exercise.

As the saying goes: "Exercise more in winter and get sick less; Lazy in winter, drink a bowl of medicine. "

It is not advisable to get up too early for fitness exercise in winter, so as not to disturb the yang. It is best to wait until the sun comes out, and choose sports that meet the six solar terms in winter. It is advisable to let your body sweat a little after exercise. This can not only achieve the purpose of avoiding cold and keeping warm, but also keep a good mood. Only in this way can the essence, qi and spirit be absorbed. Scientific fitness exercise in winter is good for one year's health.

Health preservation in winter lies in "winter storage", and everyone blindly supplements in winter, ignoring the quality of supplements. Only by scientifically mastering the tonic method and knowing what tonic to use can we help the "health" in spring, instead of opening the "winter meat gain model".