What kinds of stews are suitable for winter?

The first course: a bumper harvest in Northeast China

Typical northeast hodgepodge, with meat and vegetables, is very simple. Put all the ingredients you like into the casserole, cook them on high fire and simmer them slowly on low fire. The more fragrant the stew, the more labor-saving and trouble-saving. The soup is steaming, soft and rotten, especially easy to digest. It can not only keep out the cold, but also nourish the body.

The second course: wild duck fried in soy sauce.

Wild duck meat is high in protein, low in fat and cholesterol, and rich in essential fatty acids, amino acids and mineral elements. It is a very high-quality health meat food, especially suitable for nourishing in winter, and often supplements meat in heavy snow season, which not only keeps out the cold, but also enhances resistance.

Third course: Stewed mushrooms with chicken.

A classic big stew in Northeast China, the authentic way is to stew hazelnut mushrooms with small stupid chicken and iron pot. This dish not only tastes delicious, but also has high nutritional value. It is a good tonic in the world. Eating it often in winter can enhance immunity.

Number four: Desmolly stewed fish.

The specialty of Northeast China is to stew fresh live fish with brine tofu, pork belly, vermicelli, Chinese cabbage and sauce for about half an hour. Fish is saturated with meat, and tofu and vermicelli cabbage absorb the essence of fish. Strong sauce flavor, tender and mellow meat, smooth and delicious taste. Especially suitable for nourishing in winter, delicious.

The fifth course: braised mutton

Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good health food, which has the effects of tonifying deficiency and dispelling cold, warming qi and blood, tonifying kidney and strengthening yang, promoting granulation and resisting cold. Moreover, mutton is tender, delicious, nutritious, nourishing the stomach and dispelling cold, and suitable for all ages.

The sixth course: stewed persimmon with beef.

Beef and persimmon (tomato) are a perfect match. Stew together, the meat is crisp and rotten, and the soup is delicious, nourishing and delicious. It is a dish suitable for all ages, especially for nourishing in winter.

The seventh course: stewed tofu with sauerkraut and pork vermicelli.

Typical northeast home cooking, sauerkraut and pork belly are the best collocation, sour and appetizing, fragrant but not greasy, vermicelli Q plays soft and glutinous, frozen tofu absorbs the soup of sauerkraut and pork belly, and eats a bite of soup, which is more fragrant than meat, so delicious that there is no soup left.