Sweet and sour short ribs
Sweet and sour sweet and sour ribs, is a popular food for many people reluctantly. Especially those who love Shanghai cuisine, it is difficult to forget that wonderful taste buds to enjoy. Eating this dish in winter can not only increase calories, but also alleviate many problems caused by drying.
Nutrition Tips:
Pork chops: Pork ribs provide high-quality protein and fat that are essential for human physical activity. In particular, rich calcium can maintain bone health. It has the functions of nourishing yin, moistening dryness and strengthening blood, and is suitable for insufficient blood and yin deficiency.
Do yourself a favor:
1. Full thin ribs are not delicious, so you need to prepare ribs with a little fat. The ribs were chopped into 4 cm long sections, drained and drained with kitchen paper to remove surface moisture.
2. Ginger slices, garlic slices, light blue cut obliquely into thick slices.
3. Heat the wok over the fire, pour into the oil, and heat it until it becomes 50% hot (fume pan slightly out of smoke). Adjust the medium heat and put it into the ribs, fry for 3 minutes, flip it over with a chopstick, and then fry it. In 2 minutes, when the surface is yellow, most of the water in the ribs is dry.
4. Add salt, soy sauce, chicken, ginger, and garlic slices to the pot, fry the ribs, pour in warm water without ribs, boil over, and cook over low heat for 30 minutes.
5. When the ribs taste sweet, add white sugar, rice vinegar, chives, and the fire can be gravy.
Incense burning lamb
“Dengmen Munshao†said—“The number of fattening sheep in Jingzhong is high, and the sauce is boiled in broth and burned in the afternoon and burned in the afternoon. It's like a greasy throat.†“Rice burned†is in northern China. Winter traditional cuisine. "Smoked lamb" is an upgraded version of "burning mutton." Featured sheep fat is suitable for the main material, supplemented with spices first halogen after burning.
Nutrition Tips:
The taste of lamb is sweet but not too greasy. It is warm but not dry. It can warm the cold, warmse the blood, and invigorate the appetite. Therefore, eating mutton in the winter can not only resist coldness, but also nourish the body. It can be described as a double benefit! Mutton Warm, eat easily and get angry. Chinese medicine pays attention to the "heat is cold" diet method. Therefore, when eating mutton, it must be accompanied by cool and sweet vegetables, which can cool, detoxify, and remove fire.
Do yourself a favor:
1. Wash the mutton, cut into large pieces, put it in a pressure cooker, and then add scallion, ginger, garlic, cooking wine, sugar, soy sauce, and salt. All the spices in the seasoning are packaged in bags and pressed into the pan.
2. Remove the mutton, place it in a dish and sprinkle with dry starch.
3. Simmer the pan and pour it into the oil. When the oil is warmed to 50%, put the lamb into the pan and fry until it is golden brown. The pan can be sprinkled with salt and salt.
Drunken duck three white
This dish is a representative dish on the whole duck mat. Highlight the delicious characteristics of duck breast, duck palm and duck liver. Fragrant mellow, salty in the sweet.
Nutrition Tips:
Duck fatty acids have a low melting point and are easily digested. Contains more B vitamins and vitamin E than other meats, ducks contain more abundant niacin, has a protective effect on heart disease patients such as myocardial infarction. Duck meat can clear the heat of emptiness, as well as the efficacy of stomach. The duck's paw is rich in collagen and is equivalent in nutrient content to bear paws of the same quality. From the nutritional point of view, the duck's palm contains more protein, less sugar, less fat, so it can be called duck sauce as a great diet food. Duck liver vitamin A content far exceeds milk, eggs, meat, fish, can protect the eyes, maintain normal vision, prevent dry eyes, fatigue can also add vitamin B2.
Do yourself a favor:
1. Cook the duck breast fillet into two-centimeter-long, one-centimeter-wide and seven-centimeter-thick slope blades. Cook the duck palm (cooked) and cut off the wrist. Use only the palm of the bone. Select the white duck liver slices into semi-thick slope blades.
2. Separate the cut duck meat, duck palm, and duck liver with water. The duck liver needs to be rinsed once more and then washed with clean water.
3. Add chicken and duck soup, savory wine, sugar, salt, and monosodium glutamate into the frying spoon and boil it under duck meat and duck palm with duck liver on top.
4. After the soup is boiled again, rinse the froth, shake the frying spoon, and dip into the dilute wet starch to thicken it. Then, pour half of the onion ginger oil from the frying pan first; then stir fry the spoon to make the duck meat. With the duck's palm facing up, drench it with half of onion ginger oil.
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