As the saying goes, "beginning of winter's jiaozi, beginning of spring's noodles", beginning of winter must eat a bowl of steaming jiaozi that day to welcome "cross pollination", bid farewell to autumn, welcome winter, and lay a solid foundation for winter.

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Recommended practice: fennel jiaozi

1 .500g of pork belly stuffing, add Jiang Mo and chopped green onion, 2g of salt, 2g of chicken powder, 1 g of monosodium glutamate,1g of thirteen spices, 2g of soy sauce for color enhancement, 3g of oyster sauce for freshness enhancement, a little sugar and an egg, so that the meat stuffing can be relaxed.

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2. Wash and chop fennel, put it in the meat and stir well. Pour in 10g sesame oil and continue to stir evenly. Sesame oil can lock the moisture in the filling and make it more tender.

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3. jiaozi noodles should be mixed hard. After fully baking, knead it into strips, add ingredients, roll it into a stall, fill it with stuffing, and wrap the jiaozi. Suit yourself, as long as the filler doesn't show.

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4. jiaozi put the boiling water into the pot, gently push it with a spoon to prevent it from sticking to the pot, cover the pot and cook for 2 minutes. After the water is boiled, pour in a little water, add some more water after boiling, and order it back and forth for three times, so that the cooked jiaozi is more fragrant and not fragile. Cook until all jiaozi floats and turns into a drum, then serve.

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5. jiaozi was soaked in vinegar and served with Chili oil. Garlic was delicious. After eating jiaozi, he drank a bowl of noodle soup, which was very comfortable.

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Second, onions

There is a saying in Nanjing that "one and a half onions a day bring wind to the legs in winter". Eating onions in early winter can not only dispel dampness and cold, prevent old diseases, but also strengthen yang and warm the body.

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Recommended practice: stir-fried beef with onion

1 300g beef tenderloin is sliced evenly with a top knife, and the tendon is cut until tender, so it can be eaten. After cutting, add 2g of salt, chicken essence 1g, spiced powder 1g, a little sugar, 5g of cooking wine and 2g of soy sauce, and stir the beef until all the juice is absorbed. Adding starch 10g to lock water; Add 10g vegetable oil to prevent adhesion, mix well and marinate for10min; 2 green onions, cut into sections with an oblique knife, the more onions, the stronger the fragrance; Cut a few millet peppers into small pieces, and then cut some garlic slices for use.

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2. Cook the oil in the pot. After fully sliding the pan, pour out the hot oil and add the cold oil. Cold oil in the hot pot can prevent beef from sticking to the pot when frying. Add beef slices at 40% temperature and keep the low temperature for about 2 minutes.

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3. Stir-fry beef until fragrant and discolored, add ginger, garlic and other small ingredients to stir-fry until spicy, add 3g of oyster sauce to make it fresh, pour in chopped green onion slices, and stir-fry quickly for 30 seconds on medium heat, so that the onion flavor can be fully integrated into beef.

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4. Add a little sugar, 2g salt, 1g chicken essence and 5g cooking wine, stir-fry to melt the seasoning, then pour in a little bright oil to brighten the color, hook in a little water starch to make the juice better adsorbed on the surface of the ingredients, stir-fry evenly and serve.

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Third, cream.

Eating cream in winter is an old tradition in beginning of winter, Jiangsu Province. In modern times, ointment refers to winter tonic soup with the functions of invigorating qi and promoting blood circulation, warming yang and warming body. Generally, ingredients such as red dates, longan and medlar are added to the soup.

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Recommended practice: longan and jujube soup

1. Prepare a proper amount of dried red dates and dried longan, soak them in clear water and wash them; A handful of medlar soaked in water; Cut lotus root into sections and small pieces; Prepare 20 grams of brown sugar for use.

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2. Pour all the raw materials except Lycium barbarum into the casserole in turn, pour more than half of the pot of water, first boil it with high fire, then stew it with low fire for 20 minutes, and stew the lotus root until it is rotten, so that the nutrition of the ingredients can be integrated into the soup.

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3.20 minutes later, pour in Lycium barbarum, simmer for a while, and the longan and jujube soup with nourishing yin, strengthening yang and warming stomach will be ready.

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Fourth, mutton.

The old man said, "beginning of winter has a bowl of soup, which is mutton soup." Li Shizhen said in Compendium of Materia Medica that "mutton can warm the middle warmer and tonify the deficiency, tonify the middle warmer and tonify the qi, stimulate the appetite and tonify the kidney, benefit the gallbladder and improve eyesight, cure fatigue and cold, and treat five strains and seven injuries", which is a laundry list of benefits.

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Recommended practice: mutton tofu soup

1. Prepare 2 kg of mutton and 2 kg of sheep bones, cut into sections, and cook in cold water for 2 minutes to remove blood foam and fishy smell, so that the boiled soup is not turbid. Take it out and rinse it after 2 minutes.

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2. Boil the water in the pot again, add mutton and sheep bones, add onion and ginger slices to remove the fishy smell. After the fire boils, turn to low heat 1 hour.

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3. 1 hour later, take out the cooked mutton, cover the pot and stew for half an hour, so that the nutrition in the sheep bones can be fully integrated into the soup.

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4. The mutton is cooled and cut into large pieces; Blanch tofu with boiling water to remove the smell of beans, and then cut into pieces. After half an hour, take the sheep bones out of the pot, add mutton and tofu, and continue stewing for 5 minutes until the tofu is cooked.

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5. Finally, add 3 grams of salt and 2 grams of pepper to taste. After the delicious and nutritious mutton soup is stewed, sprinkle with chopped green onion.