The weather is cold, what kind of stew is suitable for eating?
My home is in the Northeast, and the temperature is very low in winter, especially the temperature difference between morning and evening. In order to resist the cold and keep warm, I always want to eat hot meals. This can not only help the body replenish calories but also prevent cold. . The climate is dry in winter, so it is best to eat stews, which can not only dispel the cold but also moisten the dryness. After eating, the whole body will feel warm. Here are some hot stews to share with you, which can dispel the cold and moisturize the body.
Sauerkraut stew pot
1. Prepare 200 grams of pork belly and chop into cubes.
Prepare 200 grams of sauerkraut, put it in clean water, wash off the salt and cut into long strips.
Prepare a few cabbage leaves, separate the cabbage stems and leaves, wash them separately with clean water, cut the cabbage leaves into large pieces, and cut the cabbage stems into long strips.
Prepare a handful of wide powder and wash it with water.
Prepare a piece of tofu skin, clean it and cut it into wide strips.
Cut some garlic sprouts and ginger slices and set aside.
2. Blanch the tofu skin: boil water in a pot, add the tofu skin, and simmer for 1 minute to remove the beany smell. After the tofu skin is soft, pour it out and rinse it with water for a few times. Keep water aside.
3. Start cooking: Heat the pot, add vegetable oil to the pot, pour out the hot oil and add cold oil after the pot is smooth. When the oil is 50% hot, pour in the minced meat and stir-fry out the fat inside. Oil, stir-fry the minced meat until fragrant and white, add ginger slices and dried chili peppers, turn on low heat and stir-fry until fragrant, add the sauerkraut into the pot and stir-fry for two minutes to stir out the moisture inside, so that it tastes crisper and tenderer.
After 10 minutes, add the cabbage sticks and tofu skin, stir well and continue to simmer for 5 minutes.
When the time is almost up, put the cabbage leaves and garlic sprouts into the pot and blanch them for a while, then add a spoonful of chicken essence to season. After the garlic sprouts are broken, pour in a little peppercorn oil and it is ready to serve. A simple and affordable sauerkraut. The stew pot is ready.
Stewed small yellow croaker
1. Prepare a few fresh yellow-bone fish, which have been slaughtered in advance, and put a knife on the back of the yellow-bone fish to make it easier to taste.
2. Marinate the fish: cut some shallots and shredded ginger into a bowl, pour in an appropriate amount of cooking wine and knead the onion and ginger juice, sprinkle evenly with salt, pour in the onions, ginger and Cooking wine, mix well with hands and marinate for 10 minutes.
Start cooking: Heat the casserole and pour in the rapeseed oil. When the oil is 50% hot, add the ginger and garlic slices and sauté until fragrant. Pour in the chopped peppers and stir-fry out the moisture inside. Stir-fry the chopped peppers before adding them. Add the yellow-bone fish, pour in some high-strength white wine, simmer for 10 seconds to remove the fishy smell, pour an appropriate amount of boiling water to cover the yellow-bone fish, add 2 grams of pepper, cover the pot and simmer over low heat for 10 minutes.
After 10 minutes, add a little chicken essence, sprinkle with chopped green onions, and a tender and delicious stewed small yellow croaker is ready.