Top 10 Healthy Foods in Winter

　　The climate characteristics of winter are firstly dry and secondly cold. People always feel that their throats are dry and Oral ulcers、skin Dry hair seems to be caused by various physical problems, but in fact, do you know? Winter is actually female The best season for health care. Traditional Chinese medicine believes that winter tonic is closely related to balancing yin and yang, dredging meridians, and regulating qi and blood. In the cold season, it is more appropriate to take dietary supplements. This has an irreplaceable effect on improving nutritional status and enhancing the body's immune function.

　　1. Mutton soup

　　Nourishing effect: Mutton soup is hot and can warm the stomach and keep out the cold, but drinking too much can easily lead to internal heat.

　　Features: bright color, milky white； The soup is beautiful and nutritious ； Not smelly, not fishy, ​​and extremely delicious.

　　Preparation method:

　　1) First wash the mutton and mutton skeleton, and do some processing of the haggis. Put the mutton and haggis in a pot and cook. You can add some green onion, ginger, etc. (it is not suitable to add too much seasoning, which may cause odor). Wait until the mutton and haggis are cooked, take them out and cut them into slices, and set aside.

　　2) Put the lamb skeleton in the pot, fill it with water, ok, turn on the heat and simmer for about an hour, scoop out some impurities floating on it, the soup will be relatively pure at this time, add some green onions and ginger, continue to simmer, when the soup becomes milky white, like milk. You must be willing to spend time making soup.

　　3) Put the chopped mutton and haggis in a bowl, add some green onions, coriander, garlic and other vegetables, add an appropriate amount of refined salt, pour the cooked mutton soup into the bowl while it is hot, and there you have a bowl of mutton soup that is milky white in color and has a fresh and mellow taste. It tastes really good when paired with layer cakes or grilled. If you like chilli, add some chilli.

　　2. Braised pork ribs with radish

　　Features: The finished dish has bright red color, tender meat and delicious taste.

　　Ingredients: 500 grams of pork ribs, 500 grams of radish, 20 grams of soy sauce, 5 grams of cooking wine, 4 grams of salt, 3 grams of MSG, 5 grams of sugar, 8 grams of green onions, 5 grams of ginger, 5 grams of starch, and 50 grams of oil.

　　Preparation method: Cut the radish into pieces, cut the green onions into sections, and slice the ginger. Heat the wok, add oil, add onion, ginger and radish, stir-fry until colored, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water. Add the spareribs base, bring the pot to a boil, then switch to low heat and simmer for 25 minutes. When the juice is thickened and the taste is fragrant, add water starch and let all the juice hang on the surface of the raw materials.

　　3. Braised water chestnuts and soft-shelled turtles

　　Ingredients: 1 soft-shell turtle (weighing about 750 grams), 1 ham bone, 100 grams of ham meat.

　　Accessories: 10 grams each of onion knots, ginger slices, rock sugar, cooked lard, 1 gram of refined salt, 25 grams of Shaoxing wine, 1 gram of white pepper, and 750 grams of chicken broth.

　　Production:

　　1) Slaughter the soft-shell turtle, blanch it in boiling water, peel off the outer inner membrane, cut around the carapace with a knife, lift up the carapace, remove the internal organs (leave the soft-shell turtle cover), and chop into pieces about 3.5 cm long and 1.7 cm wide (the tail and claws are not used)

　　2) Put it into a pot of boiling water and cook until the water boils again, remove and drain

　　3) Cut ham into 4 large pieces

　　4) Arrange the turtle pieces neatly in the casserole, surround the turtle with ham, green onions, ginger and ham, add chicken broth and Shaoxing wine, cover the pot and simmer.

　　5) After it boils over high heat, remove the foam, add rock sugar, simmer over low heat for about 1 hour, pick out the ginger and ham bones, and add salt.

　　6) Remove the ham, cut it into slices and put it into the pot, pour cooked lard on it and sprinkle in white pepper.

　　4. Astragalus stewed black-bone chicken

　　Ingredients: 50 grams of astragalus, 1000 grams of black bone chicken, 10 grams of green onions, 10 grams of ginger

　　Preparation method:

　　1) Clean it, blanch it in a pot of boiling water, take it out and wash it.

　　2) Wash the astragalus, put it into the belly of the black-bone chicken, put it in a casserole, add chicken broth, add cooking wine, salt, green onion slices, and ginger slices, and simmer over low heat until the black-bone chicken is rotten and fragrant.

　　effect:

　　One theory - tonifying the liver and kidneys, replenishing qi and blood, and preventing spermatorrhea in men. Premature ejaculation It has auxiliary therapeutic effect.

　　The second theory - Astragalus is a traditional Chinese medicine with the function of nourishing the spleen and replenishing qi. Silky chicken is rich in protein and fat, calcium, phosphorus, iron, riboflavin, niacin, etc. Function Nourishes yin, nourishes blood, cures Gynecology disease . Stewed black-bone chicken with astragalus has the effects of nourishing the spleen and qi, nourishing yin and blood. Yuci folk use this traditional health food to treat Irregular menstruation , excessive leucorrhea, menstrual pain, blood deficiency, dizziness and other gynecological diseases. Astragalus, sweet and slightly warm in nature and flavor, enters the spleen and lung meridians. Black-bone chicken, sweet and flat in nature and flavor, enters the liver and kidney meridian.

　　5. Quail stewed with wolfberry essence

　　Ingredients: 1 quail, 30 grams each of wolfberry and polygonatum, a little salt and MSG.

　　Preparation: Slaughter the quail, remove the hair and internal organs, wash it clean, pack the quail belly with wolfberry and polygonatum, add appropriate amount of water, simmer until crispy, add appropriate amount of salt and MSG to taste and serve.

　　Dosage: abandon the medicine, eat meat and drink soup, once a day.

　　Efficacy: Nourishes the liver and kidneys, replenishes essence and improves intelligence. Quail is a good intellectual food, rich in protein, inorganic salts, vitamins, etc., which helps children's development, increases appetite, and improves memory. Regular consumption by mental workers can eliminate symptoms of dizziness and forgetfulness, improve intelligence, and have the effect of strengthening the brain and nourishing the mind; wolfberry can nourish the kidneys and essence, nourish the liver and improve eyesight, resist fatigue, and enhance physical strength and intelligence; Polygonatum can nourish the spleen and lungs, nourish yin and promote fluid production, strengthen muscles and bones, and improve intelligence and health. Using several flavors together will increase its nourishing and intelligence-enhancing effects. It is suitable for people with liver and kidney deficiency, deficiency of essence and blood, fatigue, weak waist and knees, dizziness and forgetfulness.

　　6. Vegetarian bamboo shoot soup

　　Ingredients: 200 grams of winter bamboo shoots, 250 grams of fresh soup, appropriate amounts of coriander stalks, black fungus, green onion and ginger juice, refined salt, monosodium glutamate, and sesame oil.

　　Production:

　　1) First peel and wash the winter bamboo shoots, cut them into thin pieces of 8 cm long and 1 cm wide, blanch them slightly in boiling water and take them out. Place them in cold water to cool down and then remove them and control the water.

　　2) Cut the black fungus into small florets, wash the coriander stems and cut them into 3 cm long sections.

　　3) Turn on the wok over high heat, add fresh soup, add green onion and ginger juice, refined salt, MSG, then add bamboo shoot slices and black fungus slices. When the soup boils, use a back spoon to skim off the foam, add coriander stalks, drizzle with sesame oil, mix well and put it into a bowl.

　　Efficacy: This product is characterized by being elegant and light, delicious and delicious, eliminating phlegm and relieving the intestines, clearing the pulse and transforming food.

　　7. Winter bamboo shoots and crucian carp soup

　　Ingredients: 100 grams of winter bamboo shoots, 1 crucian carp (250 grams), appropriate amounts of rice wine, ginger slices, refined salt, monosodium glutamate, and refined vegetable oil.

　　Production:

　　1) First peel the winter bamboo shoots and cut them into long strips, wash them, and then boil them in boiling water to remove the astringency.

　　2) Remove the scales, remove the internal organs of the crucian carp, wash it, heat the oil in a pot, fry the fish on both sides until the skin is slightly yellow, add rice wine, add water, shredded bamboo shoots and ginger slices, bring to a boil, simmer for a while, add refined salt and MSG and serve.

　　Efficacy: This product is characterized by fresh and mellow soup, tender meat and tender bamboo shoots, which can promote lactation, strengthen the spleen and replenish qi.

　　8. Sanding tofu soup

　　Ingredients: 250 grams of tofu, 150 grams of diced pork, tomato 250 grams, 50 grams of green beans and rice, appropriate amounts of refined salt, monosodium glutamate, wet starch, sesame oil, and fresh soup.

　　Preparation: First cut the tofu into cubes, blanch it in boiling water, drain the water and set aside. Blanch the tomatoes, peel them, remove the seeds, cut them into small cubes, heat the oil pan, stir-fry the green onions, add fresh soup, tofu, diced meat, tomatoes, green beans, refined salt, bring to a boil, add MSG, top with wet starch, take it out of the pan and put it into a bowl, top with sesame oil and serve.

　　Efficacy: Delicious taste, nourishing yin and moisturizing, replenishing qi, spleen and stomach.

　　9. Bone broth

　　Ingredients: 1000 grams of vertebrae, 500 grams of stick bones, appropriate amount of water.

　　Seasonings: ginger slices, green onions, soy sauce, cooking wine, pepper, aniseed, cinnamon, salt.

　　Preparation method: Remember to add less soy sauce, just let the soup take on a slightly soy color. The cooking time is 40-60 minutes. After the bone broth is prepared, pour it into a small basin and store it in the freezer of the refrigerator. You can eat it as you go.

　　10. Pepper and Fennel Beef Soup

　　Ingredients: 10 grams of pepper, 10 grams of anise, 500 grams of beef, 1 piece of garlic.

　　Preparation: Wash pepper and anise; wash and cut garlic into sections; remove fascia from beef, wash and cut into large pieces. Put all the ingredients into the pot, add an appropriate amount of water, bring to a boil over high heat, simmer for 2 hours, add soy sauce and MSG, and eat the beef and garlic in the soup.

　　Efficacy: Warming the body, dispersing cold, regulating qi and warming the stomach. It is used for those who suffer from cold pain in the epigastrium and abdomen, vomiting due to lack of food, and cold body and cold limbs.

　　99 nutritionists warmly remind you that drinking more soup in winter can warm you up and nourish your body. You can eat more warm food.