As the old saying goes, 'If you don't make up for the beginning of winter, the cold winter will suffer.' Tomorrow is the 'beginning of winter' in the 24 solar terms

As the old saying goes, 'If you don't make up for the beginning of winter, the cold winter will suffer.' Tomorrow is the 'beginning of winter' in the 24 solar terms. Although its arrival is not truly a cold winter, it means it has already entered winter, and the temperature will be getting colder day by day.Four seasons and eight seasons

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There are many customs and habits in the beginning of winter, such as offering sacrifices, sweeping scabies, brewing yellow wine, etc. However, the most popular one is still about food. Because people have worked hard for a year, they can rest and recuperate after the beginning of winter, so they need to eat some delicious food to reward themselves and lay a foundation for the cold winter.

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Tomorrow is the beginning of winter, whether you have money or not, remember to eat 5 more winter treasures to lay a solid foundation for the cold winter.

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First Treasure: Radish

The old saying goes, "Eat carrots in winter and ginger in summer." At this time, radishes are crispy, tender, and juicy, making them a very seasonal delicacy. No matter how they are cooked, they are very delicious.

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Recommended practice [pickled radish]

Main ingredients: radish, green and red peppers, garlic

1. Firstly, prepare the radish to clean thoroughly, then cut off both ends. Then, we will cut the radish into 3mm thin slices with a moderate thickness, as either too thick or too thin will affect the taste.

2. Add an appropriate amount of white sugar to the cut radish, and it is better to use white sugar than salt. There is no need to worry about the radish becoming too salty, and the radish will not burn the heart. Grab the sand and water evenly for 2 hours.

3. Next, put a spoonful of soy sauce, a spoonful of vinegar, and half a spoonful of sugar in the bowl and stir well. This simple sauce is ready. Making pickled radishes at home is actually as simple as possible, there is no need to use complex sauces.

4. After the time has passed, the radish has become very resilient and has also sanded out a lot of water. Remember not to rinse with water, just squeeze out the water, so the radish will last longer.

5. Then add the chopped garlic slices and chili peppers, drizzle in the prepared sauce, and finally mix well to marinate for 30 minutes before serving.

Second Treasure: Pigeon

As the saying goes, "One pigeon is better than nine chickens." Pigeons have high nutritional value and have functions such as tonifying deficiency and qi. During the autumn and winter seasons, people tend to be weaker, and eating more pigeons can improve their physical fitness.

Recommended Recipe [Pigeon Mushroom Soup]

Main ingredients: pigeon, mushroom, scallions, coriander, goji berries

1. Prepare a pigeon and rinse it thoroughly with water. Then chop the pigeon open in the middle and chop it into small pieces.

2. Heat the pot and pour in an appropriate amount of cooking oil. Then add the pigeons, stir fry the pigeon meat over medium heat, and remove any excess water from the pigeons. This way, the pigeon meat tastes more fragrant and can also achieve the goal of removing fishy smell.

3. Fry until the pigeon meat changes color, turn slightly golden, then take it out and pour it into a casserole. Add scallions, ginger, a few red dates, and pre soaked mushrooms (Morchella, shiitake mushrooms, tea tree mushrooms, deer antler mushrooms, etc.)

4. Then pour in an appropriate amount of boiling water, and remember to use boiling water when making soup. This way, the soup is delicious and the meat is tender. Bring to a boil over high heat, turn to medium heat and simmer for 1 hour.

5. When the time is up, just add salt and chicken essence, sprinkle with some scallions, coriander, and goji berries.

Third Treasure: Mutton

The most popular meat in winter is lamb, as its warm nature has the effect of dispelling cold and warming up, and it can also improve the body's immune system. Fresh and tender lamb tastes both enjoyable and satisfying, and lamb soup is also a delicious taste on the tongue. One bite of soup and one bite of meat are truly essential delicacies in winter.

Recommended Recipe [Mutton Soup]

Main ingredients: lamb, lamb bone, lamb oil

1. Soak all ingredients in clean water with the aim of soaking the blood and water to reduce the mutton smell. The best time is 3 hours, and the water needs to be changed midway. Only by soaking the blood and water thoroughly can the mutton smell be reduced.

2. The soaked lamb and lamb bones need to be blanched with water, then brought to a boil in cold water. Keep the water on high heat and do not cover the pot during this process to allow the smell of mutton to emanate. After boiling the bleeding foam, remove it with a spoon and continue to cook for another 3 minutes. Remove and rinse thoroughly with warm water.

3. After boiling the bleeding foam, skim it off and continue cooking over high heat until the soup starts to turn white. Remove from the heat and rinse thoroughly with warm water

4. Burn an appropriate amount of hot water in advance, and add the washed lamb, lamb bones, and lamb oil,Then add Chinese prickly ash and Angelica dahurica. These two spices can remove fishiness and enhance fragrance, making them very suitable for lamb meatNo other seasoning needs to be added. If there is no excessive requirement for the color of the soup, some fennel can be added. Because adding fennel will turn the color of the soup green, affecting the white soup.

5. If you want lamb to have no mutton smell, don't cover the pot too tightly when stewing. Be sure to keep it medium high and let the lamb roll in the soup. If you want lamb soup with milk white, to put it simplyIt is the result of mixing water and milk with oil. If there is less oil, Tang Ken will definitely not be milky white. Some people may be worried that adding lamb oil will make it smelly, but fresh lamb oil is not smelly, but we cannot use suet, we need "waist oil".

6. After about an hour, the lamb soup will turn milky white, and the lamb will also be cooked. Take out the lamb and slice it into a bowl, then pour it into the lamb soup, sprinkle with scallions, cauliflower, and salt and pepper.

Fourth Treasure: Cabbage

Chinese cabbage symbolizes "a hundred treasures". Winter is the season when Chinese cabbage is widely available. Fresh and tender Chinese cabbage tastes sweet and delicious, and there are various ways to make it. It is delicious to mix cold, stew, and stir fry.

Recommended Recipe [Spicy Fried Cabbage]

Main ingredients: Chinese cabbage, minced meat, red pepper, green pepper

1. Prepare 2 small cabbage (baby cabbage). First cut off the roots, then tear off the cabbage one by one. After tearing it off, rinse it thoroughly with water.

2. Prepare a few green chili peppers, wash them and cut them into circles. After washing them, also cut the millet chili peppers into circles. If you can't eat spicy food, you can cut them less. You can also replace the chili peppers with beans or celery. Prepare more garlic and chop it into minced garlic for later use.

3. Boil some water in the pot, then add the cabbage and blanch until cooked. The time should not be too long, just a few seconds. After blanching, control the water and bring it into the plate.

4. Add more oil to the pot, heat up the oil and stir fry the meat until it changes color. Then add cooking wine and stir fry for a few seconds. Add one spoonful of bean paste, one spoonful of soy sauce, and one spoonful of oyster sauce. Then stir fry the seasoning evenly.

5. Stir fry evenly, pour in garlic and stir fry until fragrant. Then, pour in the cut chili peppers and stir fry until the chili peppers are broken. Finally, pour in some water starch and stir fry until slightly sticky.

6. After frying, pour it directly onto the cabbage and serve it on the table.

Make the most beautiful dishes with the simplest ingredients, and cook a beloved meal for your family. I am Mommy Morning, and I bring you a homely dish every day. If you like me, just click like and follow me!

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