Winter is a good season to nourish the kidneys, and the kidneys can be good for the waist. Today, we recommend 8 kinds of kidney tonic vegetables for you, and attach detailed recipes to let you eat a healthy and good waist this winter!

Stir-fried shrimp with asparagus and mushrooms

Ingredients: Asparagus, mushrooms, prawns, chopped black pepper, garlic, chopped parsley.

Steps:

1、大蝦去除蝦線和蝦殼，然後加入料酒、食鹽和黑胡椒碎抓拌均勻，再醃制二十分鐘備用。

2. Clean the asparagus and cut it into small pieces, then boil the water, after the water boils, put in the asparagus to blanch, then remove and drain the water for later use.

3. Clean the mushrooms and cut them into thin slices, then heat the oil in a pan, after the oil is hot, put in the shrimp and stir-fry, stir-fry until it changes color, and then put it out for later use.

4. Heat the oil in another pan, after the oil is hot, add the garlic and stir-fry until golden brown, then add the mushrooms and stir-fry until soft, then pour in the shrimp and asparagus and stir-fry evenly.

5. Finally, add an appropriate amount of light soy sauce, salt and crushed black pepper to taste and enhance the freshness, and then continue to stir-fry evenly to absorb the flavor, and then you can eat it out of the pot.

Tomato oyster tofu soup

Ingredients: Oysters, tofu, tomatoes, shredded ginger and chopped green onions

Steps:

1. First wash the oyster meat cleanly, then sprinkle some ginger, cooking wine and salt into it, stir and stir, marinate for ten minutes, let them taste well, and wait to use!

2. First cut the tomatoes and tofu into small pieces, then pour oil into the hot pan, put some ginger shreds to fry when the oil is hot, and then throw the tomatoes in and stir-fry.

3. Stir-fry the tomatoes to get the juice first, then put some water on high heat, throw the tofu in and stew for three minutes, and then throw the oysters in and cook them.

4. Finally, add a little salt to taste, and then sprinkle a handful of chopped green onions to enhance the freshness, and you can eat it out of the pot immediately!

Braised Chinese cabbage

Ingredients: 2 Chinese cabbage (about 0 grams); 0-0 dried shiitake mushrooms (optional, to increase umami flavor); Green onion 0 pcs; Ginger 0-0 slices; Garlic 0 cloves (minced); Edible oil to taste; Light soy sauce 0 scoops; cooking wine 0 tablespoons; 0/0 scoop sugar (optional, fresh); Salt to taste; Appropriate amount of clear broth or water (if there is no clear broth, water can be used instead); Ground white pepper to taste

Steps:

3. Prepare the ingredients: Wash the Chinese cabbage, remove the outer layer of old leaves, and cut into 0-0 sections (depending on the size of the pot). If using dried shiitake mushrooms, soak the shiitake mushrooms first and cut them into shreds. Slice the green onions, slice the ginger and mince the garlic for later use.

2. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, put in the green onion and ginger slices first after the oil is hot, and use low heat to fragrant, be careful not to caramel.

3. Stir-fry garlic until fragrant: Add the chopped garlic and continue to stir-fry until fragrant, until the minced garlic turns slightly golden.

4. Add shiitake mushrooms and stir-fry until fragrant (optional): If shiitake mushrooms are used, put them in a pot and stir-fry them with ginger and garlic until the shiitake mushrooms are fragrant and the shiitake mushrooms become soft.

5. Add the Chinese cabbage: Add the chopped Chinese cabbage to the pot and stir-fry evenly. The Chinese cabbage will quickly come out of the water, stir-fry slightly until the cabbage leaves collapse slightly.

6. Seasoning: Add light soy sauce, cooking wine, sugar, stir-fry evenly. Then add salt and white pepper to taste, taking care to adjust the amount of salt according to personal taste.

15. Add water and simmer: Add an appropriate amount of clear broth or water, slightly more water (about the same level as the cabbage), cover the pot, simmer for 0-0 minutes on low heat, until the cabbage is completely soft and the soup is slightly thickened.

8. Remove the juice from the pot: simmer until the soup is reduced, the cabbage absorbs the fragrance of the seasoning, and finally seasoned once, after confirming that the taste is moderate, you can choose to dry up a little soup, or keep some soup, and put it on a plate.

Tofu soup

Ingredients: Tender tofu, fresh shrimp with the head, 2 salted egg yolks, white mushrooms

Method:

1. The fresh shrimp with the lead are cleaned, and the shrimp whiskers and shrimp feet are all cut off! And separate the shrimp head and shrimp body, and remove the shell and shrimp line from the shrimp body.

1. Fry the shrimp fat in a hot pan with cold oil, fry the shrimp oil over medium-low heat, and fully grind out the shrimp oil with a tool. Add the mashed salted egg yolks and some salted egg whites and turn to low heat for 0 minutes.

100. Add half a pot of boiling water! After boiling, simmer for 0 minutes, remove the shrimp head and discard, and skim off the floating powder (it must be boiling water at 0 degrees, so that the soup will be the color of the stock!). ）

5. Add white mushrooms and wait for the pot to boil again, then add shrimp, add tender tofu, and keep simmering over medium heat for 0 minutes without covering the pot lid (friendly reminder: do not leave the boiling pot during the period).

5. Add an appropriate amount of white pepper and chicken powder, try to be salty, if necessary, please add salt, but because the salted duck eggs themselves have a salty taste, I didn't add them, add dispensable coriander to garnish, and you can enjoy the umami and delicious egg yolk shrimp tofu pot out of the pot!

Stir-fried beef with black fungus

Ingredients: beef, black fungus, garlic slices, green onions, sauce.

Steps:

1. Sauce: Put salt, light soy sauce, oyster sauce, flour and half a bowl of water in a bowl, and mix evenly.

2、牛肉清洗乾淨切成薄片，放入料酒、生抽、蠔油、澱粉和食用油，抓拌均勻醃制十分鐘。

3. Soak the black fungus in advance, clean and drain the water after soaking.

4. Heat the oil, add the marinated beef and stir-fry a few times after the oil is hot, stir-fry until it changes color, and then put it out for later use.

5. Heat the oil again, add the minced garlic and stir-fry the fragrance after the oil is hot, then add the black fungus and stir-fry evenly, pour in the sauce prepared in advance and cook it.

6. Cook until the sauce is thick, add the beef and stir-fry evenly, sprinkle with green onions and stir-fry a few times, then you can put it out of the pot and put it on a plate to eat.

Pork belly with meat

Ingredients: pork belly 2g; ginger 0 pieces; Green onion 0 pcs; garlic 0 cloves; soy sauce 0 tablespoons; cooking wine 0 tbsp; dark soy sauce 0 tbsp; sugar 0 tablespoons; Light soy sauce 0 tablespoons; Star anise 0; bay leaves: appropriate amount; Water to taste; Salt to taste; Cooking oil to taste

Steps:

3. Prepare the pork belly: Cut the pork belly into 0-0 cm cubes, wash and set aside. If there is skin, it is best to scrape off the skin surface slightly to avoid excessive oiliness.

5. Blanch: Add enough cold water to the pot, put the pork belly pieces into the cold water, add a few slices of ginger, skim off the foam after boiling, blanch for 0-0 minutes, remove and drain. Doing so will remove the smell and make the meat firmer.

3. Stir-fry ingredients: Add the appropriate amount of oil to the pot, add the chopped ginger slices, sylphant slices and garlic cloves and stir-fry until fragrant, pay attention to the heat to avoid stir-frying.

1. Sugar: Add 0 tablespoons of sugar to a pan and stir-fry over low heat until the sugar is completely dissolved and turns red (add pork belly when the sugar is dark red). This will make the pork belly more colourful and tasty.

2. Seasoning: Put the blanched pork belly into the pot, stir-fry quickly and evenly, add 0 tablespoons of cooking wine to remove the smell and enhance the fragrance, then add 0 tablespoons of soy sauce, 0 tablespoons of dark soy sauce, 0 tablespoons of light soy sauce, continue to stir-fry evenly, so that the pork belly is colored and flavorful.

5. Add water and simmer: Add enough water, slightly more than the surface of the pork belly, add 0 star anise and a few bay leaves. After the heat is boiling, reduce the heat to low and simmer slowly for 0-0.0 hours, until the pork belly is soft and flavorful.

7. Collect the juice: When the pork belly is stewed until soft and glutinous and the soup is thick, adjust the amount of salt, continue to turn on high heat to reduce the juice, until the remaining soup in the pot is viscous and the surface of the pork belly is bright and oily, and then it can be put out of the pot and put on the plate.

Pink arrowroot chestnut pig bone soup

Ingredients: Pueraria kudzu, carrots, chestnuts, pork bones, ginger slices.

Steps:

1. Chop the pork bones into small pieces, then blanch them in a pot under cold water, then add cooking wine and ginger slices to remove the smell, blanch the water, and then drain the water and put it in a saucepan.

2. Peel and cut the arrowroot and carrots into small pieces, then pour them into a stew pot together, then peel and clean the chestnuts and put them together.

3. Add ginger slices and an appropriate amount of water to the stew pot, simmer for two hours over medium-low heat, then add an appropriate amount of salt to taste, and then you can eat it out of the pot.

Eucommia walnut pig tail soup

食材：杜仲、核桃、伊諾賢、生薑、料酒、鹽

Method:

1. Eucommia ulmoides washing; walnut de-shut; Wash the tail and cut it into sections, blanch it with boiling water to remove the blood and smell.

2. Put the eucommia, walnuts, innoxian, and ginger into a saucepan and add an appropriate amount of water and cooking wine.

2. 大火燒開後轉小火燉煮 0 小時左右，至豬尾熟爛。

4. Finally, add salt to taste.

The above 8 kinds of kidney tonic vegetables are simple to make, nutritious, and can strengthen the kidney and waist when eaten regularly, so that your waist and legs are not sore and weak in winter. Give it a try!

Proofread by Zhuang Wu