The '5 Treasures' suitable for the beginning of winter are' Tonifying the Winter and Filling the Void in the Mouth ', which can drive away the cold and warm up the body for a healthy winter - home remedies for weight loss without exercise

Cold and summer come and go, autumn harvest and winter storage are about to arrive. Lidong is the first solar term of winter, and Lidong is the beginning of winter

Cold and summer come and go, autumn harvest and winter storage are about to arrive. Lidong is the first solar term of winter, and Lidong is the beginning of winter. At this time, all autumn crops have been harvested and dried,It means that all things begin to shut down and enter a state of rest and collection. Therefore, the beginning of winter is a key solar term, and it is also highly valued among the people.

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Regarding the beginning of winter, there are many common customs among the people. The most commonly mentioned one is that early winter is a good time to nourish. There is a folk saying that "winter nourishment is the beginning of spring, fighting tigers". Winter nourishment not only enhances the body's resistance, but also prepares for a stable winter. Therefore, adjustments should be made in diet and reasonable nourishment should be carried out;

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Below, we will share with you the "Five Treasures of Beginning of Winter". As the saying goes, "Eat the Five Treasures of Beginning of Winter, Don't Look for a Doctor." These five seasonal foods are suitable for eating before and after the beginning of winter, rich in nutrients, which can help us better absorb nutrients, resist cold, and enhance our immune system. Friends who like them can try them!

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There is a folk custom of tonifying winter, which is to "fill the gap in the mouth by starting winter". In some regions, chickens and sheep are slaughtered for nourishment. Although the beginning of winter is a good season for tonifying, it should also be carried out according to personal physique and needs, and one cannot blindly follow the trend. There are many foods suitable for warming up during the beginning of winter, such as chicken. Lamb, beef, etc,Among them, lamb is very common, and its warm nature is very suitable for cold winters. Eating lamb at the beginning of winter can provide our body with a lot of calories and nutrients.

[Practice]

1. There are no specific requirements for the specific parts of lamb. For clear stewed lamb, it can be made in large pieces. When buying, ask the boss to stew it in advance, clean the cut lamb, and soak it in a large basin for 2 hours to remove any excess blood and water from the lamb. The water can be changed midway, so that the stewed lamb does not have a strong smell or strong fishy smell;

2. When soaking lamb, prepare some ingredients. Three ingredients are used for stewing lamb: Baizhi, white pepper granules, and ginger. Baizhi has a medicinal taste and it is not recommended to put too much. For 2 pounds of lamb, 3-5g is enough, while for 10g of white pepper granules and ginger, old ginger is needed. I used a little more. I used 70g;

3. Beat the ginger flat and cut it slightly. Put the white pepper and Angelica dahurica in the seasoning bag, making it more convenient to serve lamb soup. The seasoning won't be everywhere. Put it in the seasoning bag and tie the bag tightly;

4. After soaking the lamb, rinse it several times until there is no excess blood, and the color of the lamb may turn slightly white. You can start the next step;

Prepare a slightly larger pot, preferably a sand pot. Add lamb and the prepared ingredients, add an appropriate amount of water, and add enough water at once. The water should be slightly less than the lamb, and boil over high heat;

5. After boiling over high heat, skim off any floating foam on the surface and continue to cook over high heat for 5 minutes. During this time, skim off any floating foam, which can effectively remove the fishy smell of the lamb. Then turn the heat down and simmer for 1 hour. During this time, you can open the lid of the pot and use chopsticks to prick some to check if it is cooked;

6. When cooking lamb, prepare radishes, peel them off, and cut them into rolling knife pieces. White radishes and lamb have been a great match since ancient times, and can remove fishiness;

7. After about an hour of cooking, you can easily pierce through with chopsticks. Add carrot slices, bring to a boil over high heat, and turn to low heat to simmer for 20 minutes. At this point, the pungent smell in the pot will be absorbed by the carrots, and the lamb soup will become very delicious;

8. After the radish is stewed and cooked, it can be taken out of the pot. The lamb soup is completed, and the ingredients are placed in a bowl. Add some salt, white pepper, goji berries, scallions, and coriander. Spoon in the cooked lamb and lamb soup to warm the body and stomach, and the taste is super good;

In many places in the north, there is a custom of eating dumplings at the beginning of winter. It is generally believed that dumplings are a homophonic term for "jiaozi". Therefore, when the seasons intersect and the new and old years intersect, many places have the custom of eating dumplings,Moreover, because the appearance of dumplings is like ears, there is a saying that after eating dumplings, the ears do not freeze in winter.

There are various fillings for dumplings, including cabbage, eggplant, pickled Chinese cabbage, etc. You can prepare them according to your favorite fillings.

I have also shared many types of fillings with everyone before dumplings, and friends in need can search for previous articles.

In some southern regions, after the beginning of the winter season, yellow rice wine will be brewed, known as "winter brewing". The winter water is clear and the temperature is low, making it the most suitable season for brewing. In the Jiangnan region, red koji glutinous rice wine is generally chosen for winter brewing. The brewed rice wine can be consumed directly or boiled before drinking,Winter weather is cold, drinking some yellow wine appropriately has the effect of dispelling cold, keeping warm, appetizing, and strengthening the spleen.

Sweet potatoes are usually harvested before and after frost, and after about half a month of storage, the sweetness of the sweet potatoes they receive becomes higher. Therefore, it is advisable to eat more sweet potatoes before and after the beginning of the winter season. Sweet potatoes have the reputation of being a "longevity food" and are one of the more common coarse grains. Eating coarse grains regularly in winter has the effect of benefiting qi and strengthening the spleen. Sweet potatoes contain rich dietary fiber, which helps promote intestinal peristalsis.

There are many ways to make sweet potatoes, such as steamed sweet potatoes, baked sweet potatoes, sweet potato millet porridge, etc. Now I would like to share with you the way to make sweet potato dumplings;

[Raw materials] 250g sweet potatoes, 50g raisins, 50g red dates, 70g glutinous rice flour;

[Practice]

1. The main raw material of sweet potato Wowotou is sweet potato. In addition to sweet potato, there are raisins, red dates and glutinous rice flour. Glutinous rice flour is best milled with water to make glutinous Rice noodles softer and more glutinous;

2. Wash the prepared sweet potatoes thoroughly and cook them in a pot. When cooking the sweet potatoes, handle the ingredients. Rinse the raisins in clean water, clean the outer skin of the red dates, remove the stones, and cut them into small pieces. After removing the stones, 50g of crushed red dates and 50g of raisins are used, and the total amount of ingredients is 100g;

3. After peeling off the skin of the cooked sweet potato, place it in a large bowl. The amount of sweet potato used here is 250g, and mash it into sweet potato paste. Note that there is no need to add water here, as the sweet potato itself also has some moisture; Add raisins, crushed red dates and glutinous rice flour into the mashed sweet potato paste, and mix them evenly. The amount of glutinous rice flour is not too much. I feel that it can be mixed into dough. I used 70g glutinous rice flour;

4. After mixing into dough, take a piece of dough about 50g, roll it round, roll a hole in the middle, roll it into the shape of Wowotou, the hole in the middle can be larger, and the shape can be longer and thinner, so as to avoid the collapse of steaming time and the collapse of sweet potato cake, and then wrap it with a layer of glutinous rice flour;

5. Steam the prepared sweet potatoes in cold water for 15 minutes. The steaming time for sweet potato steamed buns is determined by the size of the buns. For larger buns, steam more for a while, while for smaller buns, the steaming time can be shortened; Steam and simmer for 2-3 minutes before removing from the pot. Complete the soft and glutinous sweet potato dumpling;

Chestnuts are known as the "king of dried fruits", which are rich in protein, monounsaturated fatty acids, dietary fiber, and can supplement various nutrients required by the human body,Autumn and winter are good seasons for eating chestnuts. At this time, a large number of chestnuts are on the market, which is not only cheap, but also the best in nutrition and taste.

The most common way to stir fry chestnuts with sugar and roast chicken with chestnuts is to share with everyone the method of roasted chicken with chestnuts. The chicken does not need to be fried with oil or sugar, and the fried chicken is fresh, tender, and delicious, without any fishy smell. The chestnut powder is sticky and sweet, and you can smell a strong chestnut aroma and meat aroma from a distance. The soup is thick and salty.

[Practice]

1. There is no requirement for the ratio of chicken to chestnuts. It is determined based on preference. The prepared chicken is washed clean, cut into small pieces, the peeled chestnuts are cleaned, and then some ingredients are cut. Ginger slices, garlic is flattened and peeled, millet chili is cut into circles, scallions, green and red peppers are cut into chili circles. Once all the ingredients are ready, you can start;

2. Heat the pot, add an appropriate amount of cooking oil, heat the oil at 50% heat, add ginger slices, garlic, and spicy millet, stir fry until fragrant, then add chicken cubes and stir fry over high heat;

3. Stir fry the chicken until the skin is slightly yellow and slightly oily. Start seasoning, add a little cooking wine, 2 spoons of light soy sauce, 1 spoonful of light soy sauce, 1 spoonful of oyster sauce, 1 spoonful of salt, and a little white sugar to freshen up. Stir fry evenly, and after the taste is adjusted, add chestnuts and water, with water just enough to cover the ingredients. Bring to a boil over high heat. After boiling over high heat, turn to low heat and simmer for 20 minutes to better mix the flavors of various ingredients;

4. Finally, heat up the sauce and add green and red chili rings and scallions as garnish. Stir fry evenly and remove from the pot;

5. The delicious chestnut roasted chicken is completed, the chicken is delicious, the chestnut powder is glutinous, and the soup is salty and fragrant;

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