First: white radish
Everything withers in winter, and there are very few seasonal ingredients in this season. For us rural people, the most common is radish. The phrase "winter radish competes with ginseng" fully explains the nutrition of radish. Living conditions were limited when I was young. What I eat the most is my mother's pickled radish pimple. I put the whole radish in a pickle jar, added homemade juice, pickled it directly, and took out a slice of shredded or sliced bread to eat with steamed bread. Pickled radish can be eaten until next year. Although the living conditions are good now, pickled radish is indispensable in life, and it is also delicious as an appetizer.
Cut the radish into strips, remove water, then cut the line pepper into sections, slice the garlic, marinate the pepper into sections, put it into the radish soaked in water, add half a spoonful of thirteen spices, one spoonful of salt, one spoonful of white sugar, a proper amount of soy sauce and white vinegar, cover with plastic wrap and marinate for one night, and serve. Refreshing and delicious, very delicious.
Second: Chinese yam
Yam is the rhizome of plants, which is rich in nutrition and has high nutritional value and medicinal value. Yam is also one of the most common ingredients in Xiaodong's family. Daughter-in-law's favorite practice is strawberry jam yam. Peel the yam and cut it into pieces, then put it in a pot and boil it in water for 10 minute, then take it out and put it in a pot and add strawberry jam. Sweet and sour. You can also make dessert.
Third: Tremella fuciformis
When I was a child, my favorite food was tremella mixed with sugar made by my mother. Its smooth taste and sweet taste allow me to eat a big plate by myself. When you grow up, tremella is more than that. It's cold, and my favorite drink is tremella lotus seed porridge, which is sweet and delicious, clearing away heat and removing fire.
Soak the tremella in advance and tear it into small flowers, then cut the pear into pieces, add water to the pot, add tremella, lotus seeds and lily, cook on high fire for 1 hour, then add Lycium barbarum, jujube, rock sugar and pear, and continue stewing for 10 minute. This will make the stewed soup thick and sweet, which is very delicious. Beginning of winter later served a bowl.
Fourth: Chinese cabbage
In the yard of my hometown, my mother always grows some Chinese cabbages, which can be eaten after beginning of winter. Every winter, we eat Chinese cabbage, stewed tofu with Chinese cabbage and pork, jiaozi with Chinese cabbage and pork, stir-fried Chinese cabbage and so on.
Fifth: lotus root
With the cold weather, there are more and more lotus roots. When I was a child, my mother would give me the task of peeling lotus roots every Spring Festival. What impressed me the most was lotus roots. My favorite food is cold lotus root, which is sweet and sour and very appetizing.
Wash the lotus root, cut it into thin slices, blanch it and cook it. Add pepper segments, salt, sugar and white vinegar into the basin, then take them out and put them into the basin, and stew them out. Refreshing and delicious.
First: cold
After winter, the weather is getting colder every day. Now, it's a little cold to take the tram in the morning, and we slowly put on thick cotton-padded jackets. At the same time, we should also do a good job in keeping the stomach warm, so we should stop eating cold food, including ice cream, ice cream and cold drinks.
Second: greasy food
The weather is dry in autumn and winter, and too greasy food will aggravate our body moisture. So eat less greasy food, eat more light food and drink more hot water.
Third: barbecue food
Barbecue ingredients usually add more aniseed, and in order to increase the taste, some peppers will be added, which are spicy and delicious. However, the weather in autumn and winter is dry and warm, and aniseed is easy to get angry and cause throat discomfort, so eat less barbecue food.