Eating stewed dishes in winter has many benefits. I recommend 6 stewed dish recipes for winter tonifying.
Stews are popular winter dishes due to their easy digestibility, high moisture content, and nutritional value. Chinese people often eat stews in winter for health purposes. So, what are the benefits of eating stews in winter? The following article introduces the benefits of eating stews in winter and provides recipes for a few stews.
Benefits of eating stews in winter
1. Stews mainly use water as a heating medium, so the temperature will not be too high, generally not exceeding 100 degrees Celsius. This prevents overcooking and the formation of harmful carcinogens.
2. The ingredients in stews are made very soft after a long time of simmering over low heat, making them easier to digest and absorb.
3. Stews require a long cooking time, which allows seasonings to fully develop and ingredients to absorb flavors, resulting in delicious dishes.
4. Stews need to be covered during cooking to prevent oxidation, so most of the antioxidant components in the ingredients can be preserved. Furthermore, research has found that after two and a half hours of simmering, the cholesterol in the meat will significantly decrease, while unsaturated fatty acids will increase.
5. Stews are often eaten with the soup and vegetables together, ensuring complete mineral absorption without loss.
6. Stews often cook multiple ingredients at once, making it easy to achieve variety in food and also easy to add various healthy ingredients.
Recipes for healthy winter stews
1.Potatoes Stewed Beef
Ingredients: 400g potatoes, 200g beef, 20g,Soy sauce 10g,Salt 3g,MSG 2g,Chicken powder 3g,Star anise 10g, baking soda 1g, 100g cornstarch, 200g fresh soup,Black pepper 1g, 800g salad oil.
Method: Peel and wash the potatoes. Cut the potatoes into small chunks. Cut the beef into small pieces. Marinate the beef with 10g, 1g salt, 1g chicken powder and star anise water, and then stir in. Heat 50g salad oil in a spoon, then add the potato pieces and fry until cooked. When the oil temperature returns to 50%, add the marinated beef and fry until slightly firm. Leave 30g oil in the spoon, add chopped green onions,Ginger, and garlic, then add, soy sauce, fresh soup, and cook until boiling, then add potato pieces and fried beef to cook until the soup is thick, then thicken with cornstarch, and finally drizzle with and serve.
2.Catfish Stewed Eggplant
Ingredients: 600g catfish, 300g eggplant, 30g green onions, 30g garlic, 30g ginger,Green pepper 30g, 7g flower dewdrops, 10g soy sauce, 10g, 5g salt, 3g MSG,White sugar 10g,Doubanjiang sauce 50g.
Method: Clean and slice the catfish, then slice the eggplant, chop the green onions, mince the garlic, and slice the ginger and green pepper. Heat oil in a pot over medium heat, then add green onions, garlic, ginger and green pepper and stir-fry until fragrant, then add soy sauce,, Doubanjiang and flower dewdrops, stir-fry for 1 minute, then add boiling water and bring to a boil, then add eggplant and catfish. After boiling, reduce the heat to low and simmer for 40 minutes, then add salt and MSG and serve. Benefits: Catfish and eggplant is
a classic dish in Northeast cuisine. The catfish has fewer bones and a delicate meat texture, with a fresh and delicious flavor, which can replenish energy, moisturize and promote blood circulation, and relieve stomach discomfort. Eggplant has the functions of clearing heat, stopping bleeding, and relieving pain.3. White Radish Stewed
Lamb Ingredients: 200g white radish, 200g lamb, green onions, ginger, flower dewdrops, Method: Cut the lamb into small pieces and soak it in cold water for about 2 hours to remove blood.After washing, put the lamb in a pot with cold water and cook over medium heat. After boiling, turn off the heat and drain the lamb.
Add chopped ginger, garlic, green onions and flower dewdrops to the pot and cook.Peel and slice the white radish and add it to the pot. Cover the pot and cook over high heat until the water boils, then turn the heat to low and simmer for 1 hour. Before serving, add a small amount of black pepper and salt.
4. PorkStewedRice noodlesIngredients: Northeast rice noodles,Pork belly 500g, Northeast sour
Napa cabbage 300g, ginger, salt, old vinegar,. Method: Soak the rice noodles in 70°C water for 7-8 minutes;Cut the pork belly into small squares;
Cut the sour Napa cabbage into thin strips;Rinse the soaked rice noodles and rinse them with cold water to prevent sticking. Heat oil in a wok over medium heat, then add pork belly and fry until it turns light brown, then add ginger and stir-fry the fragrance.Add half a spoon of salt, old vinegar, and to cook until the meat is colored. Add the sour Napa cabbage and stir-fry.
Add boiling water and bring to a boil, then turn the heat to low and simmer until the water is almost dry. Finally, add the rice noodles, then add another half spoon of salt and stir-fry until cooked. If the color is not dark enough, add a little more old vinegar. Finally, add a small amount of chicken powder and pepper to season, and cook until almost all the water is evaporated, then serve.5. ChickenStewedMushroomsIngredients: 100g shiitake mushrooms, 300g chicken, 15g green onions, ginger, 1 piece of, 1 small piece of, 1 scoop of, 2 scoops of, salt, a little chicken powder, 1 scoop of oil. Method: Wash and slice the shiitake mushrooms, then soak them for half a day and wash them several times to remove dirt. Cut the chicken into pieces and wash it clean, then blanch it in cold water.
Add ginger, green onions, and to the chicken and bring to a boil. Then turn the heat to low and simmer for about 40 minutes.Add the shiitake mushrooms and stir-fry.
Place everything in a clay pot. Pour in preheated water to cover the chicken.Bring to a boil over high heat, then turn the heat to low and simmer until the chicken is cooked through. Before serving, add salt and chicken powder to season. 6.Chicken Stewed
Sweet potatoesIngredients: 1 chicken, 1 sweet potato (about 300g), 30g, salt, green onions, ginger,. Method: Cut the chicken into small pieces, chop the green onions and ginger. Add cold water to a pot and put the chicken pieces in, bring to a boil and skim off the foam. Add, ginger and green onions, then bring to a boil and turn the heat to low and simmer until cooked. Peel and cut the sweet potato into small pieces and add it to the pot.Add, add water and cook for about 10 minutes, then add salt to season. Ready. Pour in pre-boiled water until it covers the chicken pieces. Bring to a boil over high heat, then reduce heat and simmer until the chicken is cooked through. Add salt 15 minutes before turning off the heat. After turning off the heat, add chicken broth for seasoning.
6.Chicken Stew Yam
Ingredients: 1 chicken, 1 yam (about 300g),Wolfberries 30g, salt, scallions, ginger, and appropriate amount of rice wine.
Instructions: Gut and clean the chicken, then cut into small pieces. Wash scallions and ginger, chop scallions and slice ginger. Add sufficient cold water to the pot, then put the chicken pieces in, bring to a boil, and remove any foam. Add rice wine, ginger slices, and scallion knots, then bring to a boil and reduce heat. Cover and simmer until cooked through. Peel and cut the yam into small pieces, then put it in the pot and cook for about 10 minutes. Add wolfberries, cover and cook for about 10 minutes, then add salt to taste.
