When the cold-coded hands feel cold in winter, many people start eating more nourishing ingredients and food. Ducks, mutton and sesame oil chicken are the most popular winter supplements for ordinary people. However, the above dishes often add too much flavor, which leads to too high heat and ginger content, which in turn affects health.
Fruit-style red bean black rice pudding (5~6 servings)Mainly made of black ingredients, and the colorful fruits during the season are a healthy touch. In winter, it is black in the five elements, so it is recommended to eat black food to nourish the kidneys. This seemingly mysterious black food has high nutritional value and has a variety of health care effects such as antioxidant, lowering blood lipids, anti-cancer and beauty.
Red beans contain high dietary fibers, which have laxative effects and promote diuretics to avoid hydration. It especially contains iron, which can nourish the blood and help keep warm and strengthen the body. It is a food in the cold winter. Replace water with milk to cook black beans and red beans, so that the beans can be soaked in the rich milky aroma, and add cinnamon powder and lemon peel to add aroma.
Ingredients: 150 grams of black rice, 150 grams of red beans, 10 black beans, lemon peel or diced skin, cinnamon powder, 1500c.c., 40 grams of coconut sugar or sugar, about 450 grams of fruit
Method:
1. Remove the core of the black bean and cut the lemon peel into pieces.
2. Soak the black rice and red beans for at least 5 hours. After drying the moisture, add milk, black sauce, cinnamon powder and lemon peel. You can cook with electric or pressure crock until soft and thick, and finally add coconut sugar as appropriate and stir.
3. Then cut the fruit into pieces and decorate it on rice pudding, and then store it in the refrigerator or eat it while it is hot.
Beef is not only high in protein, but also rich in iron and vitamins, especially rich in minerals. Such as tinea can enhance leukocyte resistance and strengthen the immune system.
Spicy spices are also a major focus for winter vegetables. Celery, ginger and garlic not only remove the fishy smell of beef, but also a good source of antioxidant and free radicals. Chestnuts, known as "the fruit of the kidney", are the first choice for nourishing winter.
Ingredients: 550 grams of beef ribs (or beef tendons), 250 grams of red stew, 350 grams of white stew, 6 mushrooms, 8 shelled chestnuts, 15 grams of kembo, 350 grams of spinach, about 600 grams of konjac (noodle), 100 ml of water, 100 ml of sake, 2 pieces of celery, 2 chili peppers, 6 cloves of garlic, 30 grams of ginger slices, 2 tablespoons of brown sugar, 1.5 tablespoons of sauce, 1+0.5~1 tablespoon of miso
Method:
1. Cut the beef rib into small pieces, cut the red and white sausage into pieces with a knife, cut one piece of celery into pieces, cut the other piece into small diced pieces, cut the other piece into a circle. Blanch the konjac first.
2. Pour the crock into the pot with water, sake, kerchief, cut celery, garlic, ginger slices, obliquely cut chili and beef ribs. Then turn on medium-low heat, boil and boil the surface bubbles, and then turn on the heat.
3. Add brown sugar, soy sauce and 1 tablespoon of miso. After the beef ribs have become soft, add red, white soybean, mushrooms and chestnuts. Cook until the vegetables are cooked, then add konjac noodles, and add miso to taste (0.5~1 tablespoon) as you need.
● After simmering kombu, it can still be cut into pieces and eaten.
The sunlight is weak in winter, affecting the absorption of vitamin D. In recent years, research has found that vitamin D is not only related to bone relaxation, but is extremely helpful in improving human immunity and fighting cancer. In addition to sunlight, diet is also an important source of vitamin D supplementation. This diet includes the Vitamin D content rankings, Black fungus and Afro fish. The purple potatoes in the cuisine not only provide a source of powder, but also contain rich dietary fibers, which helps improve the easy and discomfortable problems in winter.
Ingredients: 200 grams of simmered fish, 150 grams of yuzu mushroom, 150 black fungus, 1 purple sweet potato 200 grams, 200 grams of cauliflower, 5 eggs, 2 tablespoons of milk, salt and black pepper, 1 teaspoon of sauce, 2 tablespoons of shisha powder
Method:
1. Cut the fish into small pieces, cut the black fungus into long strips, cook the purple sweet potato tins and cut into small diced pieces, blanch the cauliflower and chop it.
2. Pour a little olive oil into the pot, turn on medium heat and add yuzu mushrooms and black fungus, cook and stir-fry and turn off the heat.
3. Add the eggs to the flour and mix with cheese and milk, then add fish, cauliflower and purple sweet potato, and finally add salt and black pepper to taste.
4. Put it in the preheated oven (150 degrees of heat on the upper and lower heat) and bake it for about 20 to 25 minutes. When it solidifies in the middle and is flexible, you can take it out and enjoy it.