These delicious and nutritious winter dishes are a must-have on the family dinner table.

Family and Society - When the weather turns chilly, nothing is better than gathering around the dinner table with a bowl of hot porridge or other simple, traditional dishes. Each dish carries a familiar flavor, helping to ward off the cold.

Eggplant soup with meat and beans

Ingredients: 3-4 eggplants, 2 tomatoes, 200g pork belly, 2 blocks of tofu, 2 shallots, 4 cloves of garlic, herbs (scallions, perilla leaves, betel leaves), seasonings (salt, seasoning powder, fish sauce, pepper, fermented rice paste, turmeric powder).

Making: Wash the pork belly, cut it into wedges, and soak it in a mixture of salt and lemon juice to prevent browning. Then rinse it again, drain, and marinate it with fermented rice water, turmeric powder, fish sauce, and salt. Wash the pork belly with diluted salt water, cut it into bite-sized pieces, stir-fry it briefly in a pan, and then marinate it with fish sauce, seasoning powder, turmeric powder, and pepper.

Slice the tomatoes into wedges, wash and finely chop the herbs (scallions, perilla leaves, betel leaves). Finely chop the shallots and garlic. Cut the tofu into pieces and fry until golden brown and crispy in a pan of oil.

Eggplant soup with meat and beans is a simple yet nutritious dish.

Sauté the onions and garlic until fragrant, then stir-fry the eggplant briefly before adding the meat and tomatoes. Pour in water, simmer until the eggplant is tender, season to taste, add the tofu and the remaining tomatoes, and simmer for a few more minutes. Finally, add the herbs, turn off the heat, and enjoy.

Braised pork with radish

Ingredients: Pork belly: 300g (can be substituted with pork leg or shoulder). White radish: 2-3. Red onion: 2. Chili pepper: 1. Green onions. Seasoning: Seasoning powder, fish sauce, salt, sugar, MSG, ground pepper, caramel coloring (optional)

Making: Wash the pork belly thoroughly, soak it in diluted salt water for 5 minutes or blanch it in boiling water with dried onions to remove any odor. Cut it into bite-sized pieces. Peel and wash the radish, then cut it into chunks. Chop the scallions, mince the shallots, and leave the chili peppers whole.

Marinate the meat with chopped shallots, salt, seasoning powder, sugar, MSG, and fish sauce. Mix well and let it marinate for 15 minutes. You can add food coloring for a more visually appealing dish.

The pork belly is tender and fatty, the radish absorbs a sweet and refreshing flavor, and the braising sauce is rich and fragrant with pepper. It's absolutely delicious when eaten with white rice.

Sauté the shallots until fragrant, then stir-fry the meat until browned. Add the radishes and stir well. Add enough water to cover the meat, bring to a boil, then reduce the heat and simmer for about 10 minutes until the meat and radishes are tender.

Adjust the seasoning, add pepper, chili, and green onions, stir well, then turn off the heat. The pork belly is tender and fatty, the radish absorbs the sweet and refreshing flavor, and the braising liquid is rich and fragrant with pepper. It's absolutely delicious served with white rice.

Snails braised with banana and bean

Ingredients needed: 1 kg of apple snails/stuffed snails. 200 g of pork belly. 3-4 green bananas. 2 blocks of tofu. 3 shallots. Herbs: perilla leaves, betel leaves, green onions. Seasonings: fermented rice paste (mẻ), salt, fish sauce, seasoning powder, cooking oil, turmeric powder, tapioca starch, fresh lemon, fresh chili peppers.

Instructions: Soak the snails in rice water with chili peppers for a few hours to remove mud and dirt. Briefly boil the snails for 1 minute, then remove them, reserving the broth. Extract the snail meat, discard the intestines, rub with salt to remove the slime, then marinate with seasoning powder, fish sauce, sugar, turmeric powder, and ground pepper.

Pork belly: Wash thoroughly, cut into bite-sized pieces, marinate with fish sauce, seasoning powder, pepper, fermented rice water, and turmeric powder. Stir-fry until browned, then drain. Tofu: Cut into small pieces and fry until golden brown and crispy.

This snail stew with banana and tofu is rich, flavorful, and has a beautiful golden sauce. It's delicious served with white rice or vermicelli.

Green bananas: Peel, slice, and soak in lemon water to prevent browning. Then marinate with fish sauce, salt, fermented rice water, and turmeric powder. Herbs and spices: Finely chopped shallots, perilla leaves, betel leaves, and green onions. Tapioca starch: Dissolve in water to create a thick sauce.

Sauté the shallots until fragrant, then stir-fry the snails and green bananas. Add the snail broth, bring to a boil, then add the pork belly and simmer for 15 minutes. Next, add the tofu and cook for another 5-7 minutes.

Adjust the seasoning, and the sourness with fermented rice water. Add the cornstarch mixture and stir until thickened. Finally, add perilla leaves, betel leaves, green onions, and chili peppers, bring to a boil, then turn off the heat.

This snail stew with banana and tofu is rich, flavorful, and has a beautiful golden sauce. It's delicious served with white rice or vermicelli.

Braised pork trotters with Chinese herbs

Ingredients needed: 1 pork leg (about 1kg), 1 packet of Chinese herbs, 100g shiitake mushrooms, 1 carrot, 1 young coconut.

How to do it: Wash the pork trotters thoroughly, paying close attention to the hooves to remove any unpleasant odor. You can lightly grill the trotters to enhance the flavor. Chop the hooves into bite-sized pieces, keeping the muscle intact.

Blanch the pork trotters in boiling water for 1 minute, rinse with clean water, and drain. Marinate with seasoning powder, fish sauce, and cooking oil for about 15-20 minutes. Carrots: Peel, wash, and cut into chunks.

Braised pork trotters with Chinese herbs is a delicious and nutritious dish. The meat is tender but not mushy, and the flavors of the herbs blend perfectly. This soup is excellent for those who are weak and need to replenish their health.

Shiitake mushrooms: Soak until softened, remove stems, rinse thoroughly, and drain. Chinese herbs: Rinse thoroughly and drain.

Add the Chinese herbs to a stewing pot (an earthenware pot is best), pour in coconut water and 150ml of filtered water, and bring to a boil. When the water turns reddish-brown, add the pork trotters and simmer over low heat until the meat is tender. Season to taste, add carrots and shiitake mushrooms, and continue simmering until the vegetables are cooked through. Turn off the heat.

Braised pork trotters with Chinese herbs is a delicious and nutritious dish. The meat is tender but not mushy, and the flavors of the herbs blend perfectly. This soup is excellent for those who are weak and need to replenish their health.

Source: https://giadinh.suckhoedoisong.vn/nhung-mon-an-mua-dong-thom-ngon-bo-duong-nhat-dinh-phai-co-tren-mam-com-gia-dinh-172251209103147743.htm