What are the specialties of winter?

China's land is vast and rich in produce, and its food culture has a long history, with a wide variety of culinary specialties from all over the world. Winter has winter food, summer has summer diet. Each season delicious food colorful and colorful, ingredients are also many. The same ingredients in different regions also have a variety of cooking methods. In winter, our hometown like to eat bone soup chowder, mutton steamed buns and other food, here to share with netizens.

First, the big bone soup chowder, the big bone with boiling water blanch a few minutes, remove the blood, put in a casserole stew, roughly stew three hours or so. Then use the stew to braise vegetables, the type of dishes according to their own preferences to decide, such as: sliced meat, tofu, mushrooms, fungus, cabbage, radish, lotus root and vermicelli and so on. When the vegetables are cooked, sprinkle the casserole with chopped green onions and parsley. A large casserole of braised vegetables, fragrant and hot, the family gathered around, joyful, delicious and cozy.

Second, mutton noodles, mutton soup, is Shaanxi, including the northwest region of winter food. The general practice is that the mutton is stewed and then the soup is used to soak the cakes with vermicelli, cilantro and scallions.

Third, hemp food, Guanzhong Plain winter commonly eaten a kind of pasta. First fry some tomatoes, and then just under the hemp food and bone broth braised together, the fried tomatoes poured into the hemp food soup, you can also add some vegetables, etc., and then according to their own tastes, add seasoning modulation.