The weather is cold in winter. These stews are very good. They are nutritious as an appetizer and are important for keeping the body warm.

Introduction to this issue: The weather is getting cold, so I recommend 6 hot stews, which are soft, delicious, nutritious and loved by both adults and children!

When the weather is cold in winter, eating stew can promote blood circulation and warm the body. The ingredients in the stew become very soft after being simmered over low heat for a long time, making them easier to digest and absorb. When stewing, the stew is often heated with a lid on, isolating it from oxygen, and most of the antioxidants in the ingredients can be preserved. In addition, some studies have found that after stewing for two and a half hours, the cholesterol in the meat will drop significantly and the beneficial unsaturated fatty acids will increase.

Compared with other cooking methods, stew not only maintains the deliciousness of the food, but also retains the nutritional value of the food itself to the maximum extent. Therefore, the stew is more nutritious. After the stew is simmered over low heat for a long time, the ingredients become very soft. For people with poor gastrointestinal problems, it is more conducive to absorbing nutrients. Stews are usually stewed with a variety of raw materials, and the food types are rich and diverse. Friends who like health care can achieve one-click health care through stews, and stew whatever they like!

Today, Brother Yang will take this opportunity to share with you 6 very good stews. The steps are explained in detail, and you can start making them after reading them. It is especially suitable for kitchen novices! When the weather gets cold, it’s a good choice for the whole family to gather together and have a hot stew. It’s soft, delicious, and nutritious. It’s suitable for both the elderly and children!

Ingredients required

An appropriate amount of lamb chops, an appropriate amount of white vinegar, a few slices of ginger, a green onion, a few dried chili peppers, a small handful of Sichuan peppercorns, 2 pieces of Angelica dahurica, an appropriate amount of salt, A small handful of wolfberry, appropriate amount of pepper, a little chopped green onion, and a little coriander.

Steps to make

1. Winter is the season for eating mutton. Today I will share a recipe for braised lamb chops. The recipe is very simple. Prepare an appropriate amount of mutton chops. First chop the mutton chops into large pieces, pour in water and soak for an hour to soak out some of the blood. Then take it out and put it in a pot with cold water. Do not add cooking wine to the mutton. Just add a little white vinegar, which can remove the smell very well. Bring to a slow boil over medium heat, and use a spoon to knock off the cooking foam. After blanching, be sure not to take out super cold water. The mutton will shrink when exposed to cold water, which will affect the taste. Just use the soup in the pot to wash away the blood foam on the surface.

2. Prepare a thicker stew pot to heat more evenly. Pour in enough water. Stewing mutton does not require too much seasoning. Prepare a few slices of ginger, a green onion knot, and a few dry ones. cayenne pepper and a handful of Sichuan peppercorns. The key to removing mutton is Angelica dahurica, not too much, at most two pieces are enough.

3. After boiling the water in the pot, add the lamb chops. Do not cover them for a while, and let them cook for a while to let the mutton smell dissipate. After cooking for twenty minutes, cover, turn to low heat and simmer for another forty minutes. In this way, you can smell the aroma when you open the lid, and the mutton is already tender. Add salt to taste. If possible, put a handful of wolfberries at home and cook over high heat for two to three minutes. Then take out the lamb chops, sprinkle with some pepper, chopped green onion, and coriander, then pour in the delicious lamb soup, and you're ready to eat.

Brother Yang has something to say

The braised lamb chops made in this way have a delicious soup, the mutton is soft and delicious, and there is no smell. It feels really good to eat the meat. Friends who like it can save it and make it for their family when they have time.

Ingredients required

Two bean skins, an appropriate amount of sweet potato vermicelli, an appropriate amount of salt, a small handful of leeks, a white section of green onion, a few garlic, a few dried chili peppers, cooking oil Appropriate amount, a spoonful of bean paste, appropriate amount of light soy sauce, and a little dark soy sauce.

Steps of making

1. Today, it is very simple to use tofu skin and vermicelli to make delicious food. It is cheap and delicious. First, soak the sweet potato flour in warm water until soft but not rotten. Prepare two tofu skins, fold them in half and cut them into strips. Try to choose a thinner tofu skin. Boil water in the pot, add a little salt, pour in the cut bean skins and blanch the water to remove the beany smell, blanch for about a minute, then remove and set aside.

2. Prepare a small handful of leeks and cut them into sections. For the required ingredients, prepare a piece of white green onion, chop it finely, and then cut some garlic slices and dried chili segments. Heat oil in a pan, add onions, garlic, and dried chili peppers, stir-fry until fragrant, add a spoonful of bean paste, and stir-fry until red oil comes out.

3. Add the tofu skin and sweet potato vermicelli in sequence, add salt and light soy sauce to taste, and add a little dark soy sauce to adjust the color.

Finally, pour water that covers the ingredients, cook over medium heat for 5-8 minutes, until the bean skin and vermicelli become soft and their aroma is revealed. Then pour in the leeks, wait until the leeks are broken, and the deliciousness is ready.

Brother Yang has something to say

The bean curd stewed vermicelli made in this way is fresh, appetizing and very delicious. The method is simple and you can make it at a glance. Friends who like it can save it and make it for their family when they have time.

Ingredients required

A few chicken wings, an appropriate amount of pork belly, an appropriate amount of ribs, a few chicken feet, a piece of ginger, an appropriate amount of cooking wine, a section of lotus root, a corn cob, an appropriate amount of kelp knots, An appropriate amount of quail eggs, an appropriate amount of light soy sauce, an appropriate amount of vinegar, an appropriate amount of dark soy sauce, two star anise, a few bay leaves, a small handful of dried chilies, a few pieces of rock sugar, an appropriate amount of salt, and a few green onions.

Steps of cooking

1. First prepare the meat, a few chicken wings, cut them with a flower knife, cut the skinned pork belly into larger pieces, add the ribs and a few chickens Claws, put into electric hot pot. Put a few slices of ginger and an appropriate amount of cooking wine, pour in water and blanch it. After the water is boiled, knock off the floating foam, then pick it up and wash it.

2. Place ginger slices on the bottom of the electric hot pot, and add the ingredients you just processed. You can also put bones, pig's trotters, etc. You can put whatever is in the refrigerator, and you can mix and match vegetables as you like. One section of lotus root, peeled and cut into thicker slices. One corn cob, chopped and put directly into the pot. I also added kelp knots and hard-boiled quail eggs that my family loves.

3. Now start seasoning. Add 50 grams of light soy sauce, 30 grams of vinegar, 30 grams of dark soy sauce, two star anise, a few bay leaves, a small handful of dried chili peppers, a few pieces of rock sugar and an appropriate amount to the pot. of salt, and then pour in water until the water covers half of the ingredients. Finally, add a few green onions, cover, select the stew mode, and simmer for 30 minutes.

4. Deflate it after 30 minutes and open the lid. You can smell the strong aroma when you open the lid, then stir evenly with chopsticks. Then select the hot pot mode and collect the juice until the soup is thick and the ingredients are red in color. Delicious and ready to serve.

Brother Yang has something to say

This is the lazy version of random stew, with the aroma of the ribs and the softness of the chicken feet and pork belly, plus the mixture of the aromas of various ingredients. Very delicious. Friends who like it can save it and make it for their family when they have time.

Ingredients required

Appropriate amount of plum meat, appropriate amount of starch, a few green onions, a few corianders, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of white vinegar, an appropriate amount of sesame oil, an appropriate amount of pepper, cooking wine or Appropriate amount of ginger slices and appropriate amount of seaweed.

Steps of cooking

1. First prepare a piece of plum blossom meat. The plum blossom meat is tender and will not become old after being cooked for a long time. It tastes particularly delicious. First cut the plum blossom meat into slices. The slices can be slightly thicker. Coat both sides of the sliced ??meat with starch. Place it on the cutting board, beat it gently with a rolling pin, beat it for a while, and beat the meat slices thin until they are translucent.

2. Prepare a bowl, cut a few green onions and coriander into sections, and put them in the bowl. This dish does not require complicated seasonings, usually salt, sugar, white vinegar, sesame oil, and pepper. Put appropriate amounts of each into a bowl. The green onions and coriander don't need to be put into the pot, just put them in directly.

3. Boil water in the pot until it bubbles, add some ginger slices or cooking wine, and add the beaten meat slices one by one. Cook the meat slices until they float and bring out the aroma of the meat slices. Finally, add a little seaweed. After the seaweed is cooked, take it out of the pot, pour it into a bowl, stir it evenly, and it is delicious.

Brother Yang has something to say

The pork slices soup made in this way is delicious and nutritious, and the meat slices are also very smooth and tender. Children especially like to eat it. Friends who like it can save it and make it for their family when they have time.

Ingredients required

Two bean skins, a handful of enoki mushrooms, a few garlic, a few dried chili peppers, a few green onions, an appropriate amount of cooking oil, an appropriate amount of oyster sauce, an appropriate amount of salt, and white sugar Appropriate amount, a little dark soy sauce, appropriate amount of starch.

Steps

1. First prepare two pieces of tofu skin, fold them in half and cut them into 5 cm wide strips. Remove the roots of the enoki mushrooms, tear them apart into small clusters, wrap the enoki mushrooms with bean skins, make several rolls, and put them on a plate for later use.

2. Necessary ingredients, a few garlic cloves, stir into minced garlic with a garlic blender, a few dried chili peppers, cut into small sections with scissors, a few green onions, white and green scallions, cut into minced pieces separately. Boil water in the pot, pour in the wrapped bean curds and enoki mushrooms, and blanch them for one minute to remove the oxalic acid from the enoki mushrooms and the beany smell from the bean curds, then remove and drain.

3. Heat oil in a pan, add onions, garlic, and dried chili peppers, stir-fry until fragrant, add a little oyster sauce, stir-fry until fragrant, then pour in water. Bring to a boil, add salt and sugar to taste, and add a small amount of dark soy sauce for coloring. Pour in the bean curds and enoki mushrooms, simmer over medium heat for 5 minutes, finally pour in the starch water, use high heat to thicken the soup, and it's delicious.

Brother Yang has something to say

The enoki mushroom rolls made in this way are smooth, tender and fragrant, and the bean skin is full of soup, making it very appetizing. Friends who like it can save it and make it for their family when they have time.

Ingredients required

Appropriate amount of yuba, appropriate amount of beef brisket, a piece of ginger, a piece of green onion, an appropriate amount of cooking wine, 2 pieces of cinnamon, a few dried chili peppers, 2 grass fruits, 2 kaempferols , 2 white cocoons, an appropriate amount of rapeseed oil, 50 grams of high-quality white wine, an appropriate amount of sugar, an appropriate amount of light soy sauce, an appropriate amount of soybean paste, an appropriate amount of salt, and one green and red pepper each.

Steps of making

1. First, soak the yuba until soft. The yuba is delicious. It must be soaked in cold water, usually for about an hour. Prepare an appropriate amount of beef brisket. The choice of beef brisket can be based on your own preferences. The beef brisket with more fascia and alternate fat and thin is the most delicious. Wash the beef brisket and cut it into larger pieces. After cutting, put it in a pot under cold water, add ginger slices, green onion segments and cooking wine. Bring to a boil and cook thoroughly. Remove the scum and wash it for later use.

2. The required spices include a few slices of ginger, a few segments of green onions, 2 slices of cinnamon, a few dried chili peppers, 2 strawberries, 2 kaempferols, and 2 white cardamoms. Heat rapeseed oil in a pot, add beef brisket, stir-fry over medium heat, stir-fry until the water turns yellow and oil comes out, then pour in 50 grams of high-quality white wine, let the white wine evaporate the fishy smell of the beef, and then add the spices , continue to stir-fry until fragrant, pour in sugar for coloring.

3. Finally add appropriate amount of light soy sauce and soybean paste, stir-fry for a few times, pour in water, bring to a boil over high heat, and then simmer in a pressure cooker or casserole until soft. Pressure cooker for 20 minutes and casserole for an hour to pick out the spices. At this time, the yuba is soaked and cut into sections. Add salt, garlic seeds, and cut yuba to the pot, and simmer for another 5 minutes. Finally, reduce the juice over high heat, and add green and red peppers before serving. It is delicious.

Brother Yang has something to say

The beef brisket braised with bean curd made in this way is soft and tender, and the bean curd is full of soup. It is very appetizing when you look at it. The color and fragrance are delicious, the more you stew it. The more fragrant it is, the more delicious it is. Friends who like it can save it and make it for their family when they have time.

The above are the 6 hot stews recommended for everyone. The recipes are simple and detailed. You can make them by yourself after reading them. They are full of color, flavor and flavor. Just looking at them will make people drool! Friends who are tired of stir-fries may wish to try these stews. One dish every day and you will never get tired of it for a week. Friends who like it should act quickly to keep their families warm through the winter!