After a light snowfall, these 6 hard dishes are eaten every day, the body is warm, and the delicious nourishment survives the winter smoothly

1. Lamb stewed radish

Lamb stewed radish, potatoes, corn, and taro are particularly suitable.

Lamb stew with radish to make:

1. Soak the mutton in water for half an hour, soak in blood water, then blanch it in a pot under cold water, remove it, and clean it.

2. Cut the lamb into large pieces and fry them in a warm pan to dry, then add the spices: green onion, ginger, orange peel, red dates and star anise.

3. Stir-fry until fragrant, pour some soy sauce, stir-fry well, add a small amount of water, cover the pot and bring to a boil.

4. Place in a pressure cooker, add the appropriate salt, add a few more tomatoes and pressurize for 20 minutes. 005

5. Put a small amount of oil in a wok and sauté the white radish cut into large pieces a few times.

6. Then pour the decompressed mutton into the wok, cover the pot, bring to a boil over high heat, turn to medium heat, drain the water, and generally the radish will be cooked.

Highlights:

It has been recognized that green onions and ginger should be used to remove odors in meat products. The use of red dates, tangerine peel and tomatoes in braised mutton is a secret weapon that can greatly improve the deliciousness of mutton and make mutton tasteless.

2. Yam chicken soup

I bought a local chicken and made no less than ten dishes, one of which was yam chicken soup.

Cook the chicken soup first, scoop out some chicken and soup, add yam cubes and boil, it is a delicious and nutritious soup.

Yam Chicken Soup Preparation:

1. Put the cleaned chicken into a deep casserole, pour water, put some ginger pieces that have been patted with the back of a knife, bring to a boil over high heat, skim off the foam.

2. Skim off the foam, turn to medium-low heat and cook for more than 10 minutes. Then reduce the heat to keep the pot slightly bubbling, and simmer for 1-2 hours until the chicken is crispy.

3. The stewed big pot of soup can be eaten many times, take out some each time, do not put other ingredients directly into the pot to cook, and the rest is not easy to preserve.

4. Scoop some soup and chicken in a small pot. Add the yam, bring to a boil over the fire, season with salt and sprinkle with chive leaves.

3. Corn, potato, radish, pig, bone broth

Poke lightly with chopsticks, separate the flesh and bones, and then look at the faint milky white of the soup, and the oil flowers floating on the soup noodles, what a pot of thick soup! Take a sip, wow, it's truly pure and delicious!

Corn potato radish pork bone broth preparation:

1. Soak the purchased pig bones in water for about 1 hour to soak in bloody water.

2. Blanch the water, then replace it with a pot of water, skim off the foam after boiling over high heat, add green onion and ginger, change to low heat, and simmer for 1 hour.

3. Take a casserole, first put the hard-to-cook corn in, scoop half a pot of soup, boil for 3-4 minutes over medium heat, add radishes and potatoes, and add salt to taste.

4. Cook the radish and potatoes and make a pot of soup ready.

Fourth, beef stewed taro

Ingredients: 600 grams of beef, 400 grams of taro, 200 grams of cherry tomatoes, 120 grams of onion, 10 grams of ginger, 2 star anise, 2 red dates, 1 orange peel

Beef stewed taro preparation:

1. Clean the beef and soak it in water for half an hour, cut the beef soaked in blood water into large pieces, and control the water.

2. Prepare other spices for beef stew: onion, ginger, red dates, orange peel, star anise.

3. After blanching the beef, wash it well.

4. Heat the beef and onion in a hot pan and stir-fry over medium-high heat.

5. When the onion is fragrant, add other spices: red dates, orange peel, star anise, ginger.

6. Stir-fry a few times, pour in the teriyaki soy sauce and boiling water and bring to a boil.

7. You can change the original pot to low heat and continue to simmer, or you can transfer it to the pressure cooker and put the cherry tomatoes in the pot at the same time. This saves time and the meat is crispy.

8. After the voltage cooker is decompressed, pour the beef into the casserole, add salt and sugar to taste according to the actual situation, and wait until it boils, put the taro pieces into the pot and continue to simmer.

9. After the taro becomes soft, sprinkle some garlic sprouts and enjoy it.

5. Tofu crucian carp soup

I like to boil milk white fish soup to drink, and add a piece of tofu to the fish soup, or radish is particularly satisfying.

Tofu crucian carp soup preparation:

1. Pour oil into the pan, cook until warm, add crucian carp, and fry until yellow on both sides.

2. Add green onion and ginger to stir slightly to bring out the fragrance, add boiling water to overflow the fish.

3. Cover the pot, bring to a boil over high heat, turn to low heat, cook until the white soup is white, add salt to taste, and add frozen tofu to continue to simmer for 10-15 minutes.

4. Put it in a soup bowl and sprinkle with some coriander and white pepper.

6. Scallop baby cabbage

Make:

1. Prepare the ingredients: 2 baby cabbages, 25 grams of dried scallops, 1 shallot, 5 slices of ginger. Soak the scallops for a few minutes

2. Divide the baby cabbage into 4, or 6, 8, cut the shallots into rings, mince the ginger, and soak the scallops for a few minutes before washing off the dust.

3. After the oil is heated, add the green onion and ginger, and then stir-fry the dried scallops.

4. Then scoop in 6-9 tablespoons of stock.

5. Bring to a boil and add salt to taste.

6. Add the baby cabbage to the soup again.

7. Cover the pot and cook for 1-2 minutes.

8. Put the baby cabbage into the casserole, leave the bottom soup, and add the thin starch sauce.

9. Finally, pour the soup over the baby cabbage, sit on the fire in a casserole and bring to a boil.