Time flies. Tomorrow is the first day of March 9. It is understood that there are nine September from winter to the future, and September is once every nine days. The start time of March 9th of 202 1 is 65438+1October 8th, and the start time of April 9th of 202 1 is 65438+1October 17. As the saying goes, 3949 and it 399. 399 is the coldest season and the most fragile period of the year. We must make good use of the nutrients around us, especially the eight treasures in winter, to cultivate our health.
The first treasure: sweet potato
Sweet potato is a good coarse grain, containing 10 kinds of trace elements. It is also a typical representative of low sodium and high potassium, which can satisfy the stomach and intestines without causing a burden to the body.
Especially in cold days, eating a hot sweet potato can not only help the body resist the cold, but also be good for the body. The best way to eat sweet potatoes is steaming. They can be used as a part of the staple food, which is healthy and delicious.
But for steamed sweet potatoes, many people in America are unscientific. First of all, some people like to peel off the skin of sweet potato first, which will make the water in sweet potato evaporate, and the taste is dry and hard, with the smell of water vapor. In fact, sweet potatoes don't need to be steamed or peeled, just clean them. Secondly, sweet potatoes are not suitable for cold water. You should wait for the water to boil before putting it in the steamer and covering it. Another point is, don't steam constantly with big fire or small fire. You can steam it for 5 minutes on high fire, almost half cooked, and then steam it for 15 minutes on low fire, so that the steamed sweet potato will not lose water and tastes good.
Shandong Yanshu 25 is a famous sweet potato variety in China. Perfect for baking sweet potatoes. Friends who like it may wish to have a look.
The second treasure: mutton
Mutton is fresh and tender, rich in vitamins and protein, and has always been an important ingredient for winter tonic. At the same time, mutton contains less fat and cholesterol than pork and beef. Eating often in winter can increase body heat and resist the cold.
Mutton, white radish and jiaozi
Ingredients: mutton stuffing, white radish, onion, ginger, pepper, cooking wine, pepper, chicken essence, sesame oil and salt.
1. Pour pepper into boiling water and soak for a while to make pepper water. Peel and shred white radish. Chopped onions and ginger.
2. Put shredded radish into the pot and stir-fry on low heat. When the smell of shredded radish comes out, pour it out and let it cool.
3. Add pepper, chicken essence, salt and minced onion and ginger to the mutton stuffing, add pepper water and stir until it becomes thick. Pour in shredded white radish, mix well and add appropriate amount of sesame oil. Wrap jiaozi and cook.
Three treasures: Chinese cabbage
As the saying goes, cabbage in winter is as beautiful as bamboo shoots. Chinese cabbage, known as the king of vegetables, is rich in nutrition, delicious and refreshing, with a water content as high as 95%. Very suitable for eating in cold and dry days.
[Vinegar Cabbage]
Ingredients: Chinese cabbage, garlic, ginger, chopped pepper, aged vinegar, salt and cooking oil.
1. Wash Chinese cabbage, slice Chinese cabbage leaves with a straight knife, and slice Chinese cabbage obliquely. Cut garlic and ginger into powder.
2. Pour a proper amount of cooking oil into the pot, burn the oil, add garlic and ginger, stir-fry until fragrant, and then add Chinese cabbage.
3. Pour the vinegar along the pan and stir fry. Add a little water and continue to stir fry, then add a little salt and stir well for 20 seconds.
4. Add a little chopped pepper, pour a little vinegar along the edge of the pot, turn to high heat and continue to stir fry for 20 seconds.
The fourth treasure: black rice
Black rice is not only food, but also medicine. There has always been a folk saying in China that every grain of black rice should be supplemented. Black, beige, fragrant and delicious, it is not only 5~7 times higher than iron, zinc, calcium and other minerals in rice, but also much higher than trace elements such as organic selenium and iodine.
Although black rice has many benefits, many black rice on the market are dyed, so you must pay more attention when buying it. The most direct way to distinguish dyed black rice is to look.
This kind of farmer's American black rice is produced every year with affordable price and high quality. You can have a look.
Fifth treasure: Lycium barbarum
Lycium barbarum is delicious and contains many nutrients needed by human body. Although you can eat Lycium barbarum all year round, it is better to eat it in winter. The simplest way to eat Lycium barbarum is dry chewing, which can better absorb the nutrients in Lycium barbarum, but it is best not to chew more than12g a day. When cooking, making porridge and soup, you can also add some medlar to supplement nutrition and add flavor to dishes.
There are still many friends who like to soak in water with Lycium barbarum, but we should pay attention to the fact that the water temperature should not be too high, so as not to destroy the rich nutrition in Lycium barbarum. When soaking Lycium barbarum, it is best to use warm water not exceeding 60 degrees. Simply put, put the boiling water for a few minutes before soaking.
It's more affordable to wash the first-class red wolfberry in Qinghai, and you can get a coupon of 10 yuan.
The sixth treasure: white radish
As the saying goes, eat radish in winter and ginger in summer. ; White radish is a seasonal vegetable in winter, and it is also a necessary food on the table of many families in winter. People eat more meat in winter, which is easy to increase their physical burden. At this time, they can eat white radish with meat, which is delicious and healthy.
Stewed goose with white radish
Ingredients: goose, white radish, star anise, cinnamon, fragrant leaves, onion segments, ginger slices, soy sauce, cooking wine, sugar, pepper, chicken essence and cooking oil.
1. Put goose into boiling water, add ginger slices and cooking wine, blanch for 3 minutes, remove and wash. Slice the white radish.
2. Pour an appropriate amount of cooking oil into the pot, add ginger slices, star anise, cinnamon, onion segments and fragrant leaves, and stir-fry until fragrant.
3. Add goose, add cooking wine and stir fry, then add light and deep soy sauce, pepper and salt and stir fry for 3 minutes. Add water (excluding goose), bring to a boil over high fire, and then stew 1 hour.
4. Put the radish pieces into the pot and stew for another 20 minutes. When the soup thickens, add the chicken essence.
The seventh treasure: winter bamboo shoots
Winter bamboo shoots are seasonal vegetables in winter and have high nutritional value. They are rich in protein, various amino acids, vitamins, calcium, iron and other trace elements, especially the aspartic acid contained in winter bamboo shoots, which has a nourishing effect on the human body and is known as golden white jade, which is a unique vegetable.
I found that many friends don't fry winter bamboo shoots or blanch them. Actually, this is not right. Winter bamboo shoots contain oxalic acid. If you don't blanch directly, the taste will be a little bitter, and the blanched winter bamboo shoots will taste much better. In addition, it is best to soak the blanched winter bamboo shoots in cold water for a while, so as to remove the astringency of winter bamboo shoots more thoroughly. In addition, when frying winter bamboo shoots, it is necessary to fry winter bamboo shoots in a short time with fast fire, which not only tastes fresh and tender, but also reduces the loss of nutrition.
The eighth treasure: pear
After nine days of cold and dry weather, people often feel dry skin and sore throat Pear is tender and juicy, rich in malic acid, citric acid, glucose, fructose, calcium, phosphorus, iron and vitamins. If you can eat one or two pears a day, that's a pretty good choice.
Small carved pear soup
Ingredients: dried tremella, Sydney, rock sugar, plums and medlar.
1. Soak tremella and tear it into small flowers. Wash the pear, rub the skin repeatedly with salt and wash it again. Peel the pear and cut the skin and meat into small pieces.
2. Put pear meat, pear skin, tremella, plums and rock sugar into a saucepan, add water (without ingredients) and stew for 2 hours. Pay attention before adding medlar.