How to take supplements?

It is essential to eat something hot in such a cold day. According to the principle of "tonifying deficiency and warming cold", we should properly eat warm foods, such as mutton, beef, chestnut, fennel and glutinous rice. , contribute to the growth of yang in the body and enhance people's cold tolerance. Let's share what we eat in winter.

First, the recommended practice of chicken: steamed chicken.

1.200 grams of water-sprouted bamboo shoots are cut with an oblique knife; Half a Sanhuang chicken soaked in bleeding water; Chop shallots, shred ginger, pour into Sanhuang chicken pot, add 4g pepper, salt and10g cooking wine, smear on chicken, and marinate for 30min.

2. Put the bamboo shoots at the bottom of the dish, add the pickled Sanhuang chicken, then add the pre-soaked fungus, then put the Sanhuang chicken in a steamer in the upper atmosphere and steam for 20 minutes on medium heat.

3. Put the garlic into the garlic mortar, add a little salt and mash it into garlic paste, dig it into a small bowl, pour out a proper amount of chicken juice and mix well.

Take out the plate, pick out the onion, ginger and pepper, pour out the chicken, let it cool, cut it into pieces, put it on the plate, dip it in the sauce and eat it.

Second, beef.

Recommended practice: Steamed beef with shredded radish.

1. Prepare 300 grams of beef, remove the white fascia, and slice the beef evenly according to the texture of the beef, so that it tastes smoother and tender.

2. Put the cut beef into the basin and start pickling. Add 2g of salt, 1 g of chicken powder, 1 g of pepper powder, a little fresh sugar,10g of soy sauce, 5g of cooking wine to remove fishy smell, 5g of oyster sauce, 3g of soy sauce and 5g of sesame oil, stir well, and pour all the juice into beef. Beat in an egg and grab a handful of starch. This ingredient can not only lock in moisture, but also make beef smooth and tender. Stir well and marinate for 30 minutes.

3. Prepare a white radish, wash and peel it, then slice it, then change the knife and cut it into filaments and put it into the basin. Add a little salt, stir evenly in the pot and marinate for 10 minute to kill the water in the radish and prevent a lot of water from coming out during steaming, so that the pickled radish will become very soft. Take it out, squeeze it out and put it at the bottom of the plate.

4. Steam the salted beef evenly on it. After the water is boiled, put the beef on the plate in the pot, cover it and stew for 8 minutes. Beef will get old after steaming for a long time. After 8 minutes, take out the pot, sprinkle chopped green onion evenly, and sprinkle with sesame oil.