In the early winter of this year, many people chose to take supplements. Therefore, beginning of winter's tonic food is also exquisite. What beginning of winter eats is not only the cultural tradition of China people, but also an important opportunity to regulate human health. Grasping the good time sequence of solar terms in beginning of winter and adjusting diet can achieve the effects of nourishing health, eliminating diseases and strengthening the body. I've arranged it for you. I hope it helps you. Let's have a look!

Radish old duck pot

Very orthodox winter tonic soup, generally speaking, radish is as effective as ginseng in winter. The combination of old duck and radish can give full play to their respective advantages. Besides, this soup is full of fragrance, suitable for the whole family, and even the picky children will fall in love with it. This soup can also be made into sour radish old duck pot, which will be more appetizing.

Materials:

50g sour radish, 0.5g duck, 0g white radish100g onion, 6 slices ginger, 0/5ml cooking wine15g sugar, 0/0g white pepper10g salt.

Exercise:

1. Wash the duck and cut it into pieces. Cut the white radish into segments with the length of the ring finger. If sour radish has salty taste, wash it with warm water for later use;

2. Add water to the soup pot, add 2 slices of duck, onion and ginger, and pour in cooking wine until the duck can pass through the water. Boil water on a large fire, remove duck meat after floating foam appears on the surface, and rinse it repeatedly with clear water;

3. Put the scalded duck meat into a casserole, add clean water again, and the amount of water is not more than 4 cm, and simmer the soup;

4. Then add the remaining ginger slices, add the sour radish, and simmer for about 40 minutes until the duck meat is crisp and rotten;

Chinese dumpling

One of northerners' favorite foods is beginning of winter traditional cuisine. Jiaozi can use his infinite imagination to make all kinds of fillings and eat them with sauce, which is full of happiness.

Delicious but jiaozi, jiaozi, the most important thing is to adjust the stuffing. Today, good beans Jun will tell you how to adjust the fresh and juicy dumpling stuffing, which is sticky.

Let's start with choosing meat and chopping stuffing. It is best to use peeled front or rear leg meat for dumpling stuffing. The front legs are tender but slightly gluten-rich, so it takes some effort to cut them, while the rear legs are slightly firewood but less gluten. Fat and thin can be based on personal circumstances 28, 37, 46. The more fat meat, the more fragrant it is. If there is more lean meat, the taste can also be adjusted by processing meat stuffing.

As for the stuffing, it is best to cut it into small pieces by hand and then chop it roughly, so that the texture of the meat is not destroyed and the taste is good.

The next step is the key filling point.

The first point is seasoning. This step is to determine the delicious flavor of the meat stuffing. Besides salt and soy sauce, flavoring agents are very important. Shrimp or shrimp skin is a natural flavoring agent. You need to fry them before using them. You can fry it several times, cool it, put it in a glass bottle and store it in the refrigerator. They are very convenient to carry. Chop it when using. In addition, it is best to add appropriate amount of oyster sauce or abalone juice, which is hard to think of. Ginger and pepper can be added in one step to remove fishy smell and enhance fragrance.

Soy sauce is best added twice, and eggs can be added at this step.

The second point is hydration, which determines the smoothness of the meat stuffing. Onion, Jiang Shui, Chili water, broth, etc. can be added. I usually put eggs and vegetable juice. Soup is not always available to families. I like to add onion and ginger directly. I don't like to use spices such as pepper and spiced spices to adjust the stuffing, so it is most appropriate to add vegetable juice. Vegetable juice is the juice squeezed from vegetables with meat stuffing, but it is not wasted.

Add vegetable juice in stages, and then add it after fully stirring and absorbing each time.

The third point is to stir in the same direction, which determines that the meat is sticky. Stir quickly in the same direction from seasoning to hydrating, pay attention to adding in stages when hydrating, and add it after the last stirring until it is completely absorbed.

Two copies of the same meat stuffing, the meat stuffing on the left is obviously fluffy and light, and the volume increases * * * The basin on the left is bigger * * *

At this time, it is already a very delicious and juicy basic meat stuffing. Don't add onions at this time. If onions are added too early, it is easy to produce the smell of dead onions. If you don't wrap it temporarily, you can cover it with plastic wrap and put it in the refrigerator for a while to make the meat filling firm. Take them out, mix them with onions and vegetables, and then wrap them.

Fourth, the vegetables should be squeezed first and then mixed with oil. This step ensures that the vegetables will not leave the water, so that the meat will not spill. Vegetables usually contain a lot of water, so they must be juiced first after being chopped. Some vegetables, such as celery, need to be blanched first. The squeezed vegetables are mixed with Shanghai rice oil and then added with meat stuffing. First, it is delicious, and second, it is slippery, and the meat stuffing will not have diarrhea for a long time. This step also adds onions, which will be more fragrant when mixed with oil. Dry seaweed oil is the fried dry seaweed oil mentioned above. If there is no dried seaweed oil, you can use sesame oil instead.

Take celery as an example. After blanching to remove 70% water, add dried seaweed oil and mix well for later use.

Finally, some friends will definitely say that it is difficult to master the proportion and moisture of various seasonings. Fifth, take 800g of meat stuffing as an example to give you an accurate measurement for reference: 800g of meat stuffing, 6g of salt, 60g of soy sauce, 25g of oyster sauce, 25g of fried dried seaweed, Jiang Mo15g, chopped green onion150g and 20g of dried seaweed oil. The above number includes about 65,438+000 jiaozi.

The above is for reference only and can be adjusted according to personal taste. In short, we must master two major proportions. One is that the proportion of salty seasoning, salt, soy sauce and oyster sauce is about 5%-6% of the total, and the other is that the added liquid, including soy sauce, oyster sauce, eggs and vegetable juice, is about 30% of the meat stuffing.

This is a basic meat stuffing with only onions. Delicious and sticky.

Mutton hot pot

Mutton is a tonic. Mutton hot pot can effectively remove the cold in the body and replenish the vitality in the body. It is very suitable for people who are weak and sick to eat on this day in early winter, and can play a role in eliminating the root of the disease.

Spicy mutton hotpot

material

Mutton, cooking wine, rock sugar, Laoganma Chili sauce, ginger, onion, dried pepper, dried tangerine peel, dried lotus root, dried fig, red dates, garlic, pepper, fragrant leaves, cinnamon, star anise, tsaoko, fennel, soy sauce, oyster sauce, soy sauce and salt.

working methods

1. Boil the water, add onion ginger and cooking wine, add mutton pieces, blanch for a few minutes, take out the mutton and wash the blood;

2. Add an appropriate amount of oil into the pot, add crystal sugar, Laoganma Chili sauce, ginger, onion, dried Chili, dried tangerine peel, garlic, pepper, fragrant leaves, cinnamon, star anise, tsaoko and fennel, stir-fry for a few minutes, add scalded mutton and spray cooking wine;

3. Add a proper amount of soy sauce, stir-fry and color, then add a proper amount of soy sauce, oyster sauce, dried lotus root, dried figs and red dates and continue to stir evenly;

4. Add boiling water that overflows all the materials at one time;

5. Bring to a boil with high fire, and simmer for 1-2 hours until the meat is rotten and fragrant, and add a little salt to taste.

skill

1, it is best to choose mutton that is fat and thin, slightly bony, tender and delicious, and has little taste;

2, all kinds of ingredients can be matched by themselves, spices, red dates and so on. Can partially remove the unique smell of mutton, please add it as appropriate;

3. When mutton is fried, spray cooking wine while it is hot. After alcohol is heated and volatilized, it can take away some unique smells of mutton. Only when food is heated, soy sauce can make food lustful. Soy sauce and oyster sauce are mainly condiments;

4, stew, it is best to add enough water at a time, do not add water in the middle * * * is really not good, add boiling water * * *, otherwise the taste will be greatly reduced;

It is best to put the seasoning salt at the end, so as not to make the meat tight. Not suitable for stewing. Hot sauce, soy sauce, soy sauce, oyster sauce and salt are all salty. Please pay attention to the dosage, not too salty.

Yam, lily and gouqi porridge

Beginning of winter must try this kind of health porridge on this day. Yam tonifies the kidney and nourishes the yuan, lily calms the nerves, medlar dispels the cold, and it will be better to put some rock sugar or honey properly.

Brief introduction and characteristics of yam and wolfberry porridge

Enhance immunity, enrich blood and improve eyesight!

Ingredients: white rice 1 cup yam, 300g medlar, 2 tablespoons water, 8 cups.

Practice: 1. Wash and drain the white rice, peel and wash the yam and cut it into small pieces.

2. Add 8 cups of water to the pot and bring to a boil. Add white rice, yam and medlar, and continue to boil. Stir slightly and simmer for 30 minutes.

Tips:

Lycium barbarum can enrich blood and improve eyesight, increase the number of white blood cells, enhance resistance and prevent diseases; Yam can promote appetite, effectively eliminate fatigue and enhance physical strength and immunity. Women who are weak and easily tired eat more of this porridge, which helps to keep their complexion and condition intact.

Mushroom chicken soup

Mushroom chicken soup can also be made into mushroom chicken soup, which can quickly replenish physical strength and vitality. This is a nourishing soup. Compared with radish old duck pot, mushroom chicken soup will be more delicious and appetizing, suitable for female friends to nourish and beautify.

Materials:

Whole chicken 1 * * * Chai chicken, black-bone chicken, three-yellow chicken, or half black-bone chicken and half Chai chicken are also very good. It takes some time, about 2 hours, for Chai Chicken and Black-bone Chicken to make soup, but it is much easier to use Sanhuang Chicken and some mushrooms. Dried or fresh mushrooms can be used to make this soup. If you don't like mushrooms, you can change them to your favorite mushrooms, which goes well with chicken soup. Mushrooms contain women's "beauty trump card": selenium, which can promote panel metabolism and resist aging. * * *, 5 or 6 red dates, Lycium barbarum 10, 2 or 3 slices of ginger and a little salt.

Exercise:

1, the whole chicken has been cleaned. After washing, cut off the head and tail of the chicken. There are two thick pieces of fat at the tail, which should also be removed, and the lymph on the neck of the chicken is also removed; Wash your favorite mushrooms and cut them into pieces for later use; Wash red dates and medlar and soak them in warm water for a while.

2. Fill the pot with enough water, put the whole chicken in cold water, skim the floating foam after the fire boils, add ginger slices, soaked red dates and medlar, and mushrooms. Do you use dried mushrooms? The water for soaking mushrooms is not as good as boiling in soup, and the fragrance is stronger. In this case, you must wash the mushrooms carefully.

3, Chai chicken, black-bone chicken, simmer for another 2 hours, Sanhuang chicken 1 hour is enough, just sprinkle some salt to taste before drinking.

This soup can tonify qi and blood, nourish skin and improve immunity. Lentinus edodes can enhance human immune function and prevent cancer. If you cook chicken soup with mushrooms, the effective components in mushrooms can be dissolved in the soup, which can improve the absorption rate of the human body. Chicken soup itself can also improve the immunity of respiratory system, which can be described as killing two birds with one stone.

If you are afraid of the oil in chicken soup, you can put the cooked chicken soup in a small bowl and let it cool. Skim off the grease after the oil solidifies and then heat it.

It is said that the water of pickled mushrooms is rich in nutrition and can be used as a "hydrotherapy" for places that are easy to dry on the body, such as calves and arms, so that epidermal cells can fully absorb water and make the skin softer and whiter.