Lead: The solstice of winter is coming. What is the indispensable menu for Dazhou people? Let me sort out what to eat on the winter solstice in Dazhou, Sichuan. I hope it will help you!
What does Dazhou eat on the solstice in winter?
1, mutton
Many places in the north have the custom of eating dog meat and mutton from winter solstice. Chinese medicine believes that mutton and dog meat have the function of strengthening yang and tonifying deficiency. In fact, in the south of the Yangtze River, Suzhou people began to make up for it from the solstice in winter, and they ate the well-known Wuzhong mutton.
2. Pork
Compared with mutton and beef, pork has lower protein content and higher fat content. Pork can provide essential fatty acids for human body. Pork tastes sweet, nourishes yin and moistens dryness, can provide heme and cysteine to promote iron absorption, and can improve iron deficiency anemia.
3. Black rice
Black rice is not as refined as white rice, and it is often eaten directly in the form of brown rice after hulling. This thick black rice is suitable for cooking porridge. Soak the porridge before cooking, so that the water can be fully absorbed. The water used for soaking rice should be boiled with rice to retain its nutrients. It can also be made into snacks, jiaozi, zongzi, bread, etc.
4. energy
Another folk food from winter to the sun is ginger breast rice, and ginger is naturally an indispensable role. This kind of plant takes thick and spicy underground rhizome as raw material, and there are more than ten kinds of ginger, turmeric, black ginger and galangal. Most common ginger is' turmeric', with moderate spicy taste.
5.pierce
Pear is the first choice for winter fruits, which contains malic acid, citric acid, glucose, fructose, calcium, phosphorus, iron and various vitamins. Pear has the functions of moistening throat and promoting fluid production, moistening lung and relieving cough, and nourishing stomach and intestines.
6.nuts
Traditional Chinese medicine believes that nuts are warm and easy to get angry when eaten in other seasons, while cold winter is a "gift in the snow." In addition, most nuts can tonify the kidney, which just echoes the corresponding organ "kidney" in winter. On the solstice of winter, eating nuts in moderation can be called the secret of keeping healthy.
Healthy recipes for winter solstice
1, stewed trotters with peanuts and soybeans
500g of trotters, 50g of peanuts, 0g of soybeans100g, 30g of codonopsis pilosula, 20g of angelica sinensis, 3 slices of ginger, 5g of dried tangerine peel and a proper amount of cooking wine. Soak soybeans in advance 12 hours, boil peanuts for 2 minutes to drain water, remove hair from pig's trotters, chop them into small pieces, blanch them in boiling water, and pick them up. Put all the ingredients in the pot, add cooking wine, then add appropriate amount of water, boil over high fire, skim off the floating foam, simmer for about 2 hours, and season with salt when the trotters are slightly rotten.
2. Stewed black-bone chicken with gastrodia elata
750g of black-bone chicken, 30g of gastrodia elata, 20g of chuanxiong rhizome, 30g of poria cocos, 3 slices of ginger and 5 pieces of red dates. After the black-bone chicken is slaughtered, the hair and internal organs are removed and washed. After washing, put Gastrodia elata, Ligusticum Chuanxiong and Poria into the belly of the chicken and sew it with thread. Put the black-bone chicken in a casserole, add ginger, red dates and water, simmer for about 2 hours after the fire is boiled, and season with salt.
3. Radish ribs soup
Pork chop (ribs) 250g, auxiliary materials: white radish 100g, seasoning: salt 5g, monosodium glutamate 2g, vinegar 5g, onion 10g, ginger 5g. Wash the ribs and cut them into sections; Peel the white radish and cut into pieces; Cut the onion into sections and slice the ginger for later use; Put the pot on a big fire, pour in water and bring it to a boil. Add ribs and vinegar and bring to a boil. Skim the floating foam, add onion and ginger slices, bring to a boil, add white radish, pour into the casserole, cover the pot, and cook for 2 hours on low heat; When the ribs are cooked, remove the onion and ginger slices and add refined salt and monosodium glutamate to taste.
4. Yam mutton soup
500g of mutton, 50g of yam, 30g of scallion, 0g of ginger15g, 6g of pepper, 20g of yellow wine, 3g of refined salt and a proper amount of monosodium glutamate. Remove fascia from mutton, wash it, cut it several times, then blanch it in boiling water to remove blood. Wash the onion and ginger, cut the onion into sections and break the ginger. Soak yam in clear water, cut it into 2 cm thick slices, put mutton and yam in a casserole, add appropriate amount of clear water, and boil it with high fire first. After boiling, skim off the floating foam, add onion, ginger, pepper and yellow wine, and simmer until the mutton is crisp and rotten. Take out the mutton and let it cool. Slice the mutton into a bowl, then remove the onion and ginger from the original soup, add refined salt and monosodium glutamate, stir well, and pour the yam into the mutton bowl.
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