Recently
The three words that often hang on my mother's mouth
It's "sticking to the autumn fat"
The tradition of "sticking to autumn fat" has a long history
In the autumn, you need to put a fat on your body
Add a layer of fat
Improves the ability to resist cold and disease
But
Paste autumn fat≠ eat more meat
How to paste autumn fat correctly
"Sticking autumn fat" supplement is not equivalent to only increasing the intake of meat and fat, but to combine their own nutritional status, eat healthy if the big fish and meat and other foods eat too much, it is easy to make people suffer from high blood pressure, high blood lipids, gout, fatty liver and so on.
People with weak digestion ability are uncomfortable, and for some people with low weight, they can appropriately "paste autumn fat" to eat some foods with high nutritional value and easy to digest.
Supplement is not biased, eat more foods rich in dietary fiber, increase the amount of food eaten by various coarse grains, although it is not recommended to eat a lot of meat food to supplement energy, but in the diet, it is best to ensure the intake of moderate meat every day, and supplement high-quality protein for the body.
Pay attention to the "dry" autumn should eat more raw and juicy food to eat less spicy, fried food to ensure enough fresh vegetables and fruits to supplement can effectively help people maintain the balance of metabolism in the body and keep the skin moist.
In order to paste autumn fat more scientifically, the chef of our food program has sorted out several healthy and delicious sticker recipes, which are absolutely reliable!
Paste the autumn recipe
Peanut taro shrimp
1: Fry the taro noodles and shrimp (belly knife) separately.
2: Pour oil into a pan, add flour and sauté to bring out the aroma, then add a spoonful of turmeric powder, pour in the milk, add taro and peanuts, reduce the heat and add coconut milk.
3: Add shrimp and egg whites, then add salt and sugar, change to medium heat, add egg yolks, sauté until fragrant and you can get out of the pan.
Fried beef with soybeans
1: Soak the soybeans overnight, put them in a pot of cold water, then add salt and thirteen spices and cook them.
2: Cut the beef into small pieces, stir with garlic sauce, add a little papaya juice to tender, then add starch, stir well, and then seal a little cooking oil.
3: Pour oil into a pan, add beef oil and put it out. Pour in the new oil, add the shallots, turn off the heat, add the garlic sauce and sugar, pepper, turn on the heat, sauté to taste, add the soy beans and green and red pepper pieces, then add the beef grains, stir-fry evenly, and then out of the pot.
Marinated meat stewed autumn eggplant
1: Add salt to the long eggplant cutter for 5 minutes.
2: Pork belly, squeezed vegetables, shiitake mushrooms, tomatoes and onion diced, chopped onion, ginger and garlic.
3: Beat the eggs and add salt to the cooking wine corn starch
4: Heat the pan, add oil, add the long eggplant, fry thoroughly, add the eggs and fry until fragrant
5: Put oil on high heat, and sauté the pork belly until fragrant, add squeezed vegetables, shiitake mushrooms, onions, tomatoes and fry thoroughly to taste. Add the sweet noodle sauce, tomato sauce, green onion, ginger and garlic, drizzle corn starch and pour over the eggplant.
Meat stuffed with peppers
1: Chop the dried shiitake mushrooms and do not throw away the water in which the shiitake mushrooms are soaked.
2: Take a slightly deeper container, put the meat filling in, add the chopped shiitake mushrooms, eggs, salt, sugar, cooking wine, sesame oil, thirteen spices, dry starch, use chopsticks to quickly circle in one direction and then set aside.
3, after washing the green pepper, cut off the stem, use a chopstick to reach into the green pepper from the bottom, stick to the edge and draw a circle in one direction, the green pepper seeds will be taken out, and the rest of the green peppers will be processed in turn according to this method and then set aside!
4, take a green pepper, use chopsticks to fill the meat filling, each time filled with a chopstick to reach in and poke down, it will leave some space until it is all filled, and the bottom end of the green pepper can be leveled.
5: Boil the appropriate amount of water in the pot, put the brewed green pepper into it after boiling, boil again and turn off the heat, put it on the kitchen paper towel to absorb the water.
6, the pot into the usual stir-fry 2 times the oil, the fire to the minimum, 70% of the heat of the green pepper into the after the side of the fried tiger skin after turning over, the other side is also fried into the tiger skin shape, the fried green pepper placed in the plate.
7: Take a small bowl and mix together the soy sauce, sugar, aged vinegar and a little salt in the "sauce seasoning" (3 tbsp light soy sauce, 1 tbsp sugar, 1 tsp aged vinegar, salt, half a bowl of thick starch water, and an appropriate amount of water for shiitake mushrooms). 8: Leave the bottom oil in the pot, pour in the mixed sauce and a little water of shiitake mushrooms after the oil is hot, add the thick starch water after boiling, stir transparent in one direction and turn off the heat, and pour on the fried tiger skin green pepper.
Peanut lotus root stewed pig hand
1, pig hand washing, soaked in water for 2 hours, during the period from time to time to replace the water, and then cold water into the pot, turn on the heat, add some cooking wine, ginger slices, blanch to remove blood stains.
2: Soak peanuts in light salt water in advance to soften.
3: Blanch the pig's trotters, rinse and drain the water for later.
4: Minced garlic, place in a bowl, add 2 pieces of southern milk and 3 tablespoons of southern milk, and add a small half bowl of water, crush and stir well.
5, turn on low heat, do not put oil in the pot, put the pig's trotters into the dry fry, fry until the surface of the pig's trotters is slightly charred, after the oil oozes, put ginger, green onions, fragrant leaves, star anise, cinnamon, dried peppers and stir-fry incense.
6: Add rice wine and continue to stir-fry until fragrant. Add salt, sugar, oyster sauce, soy sauce, soy sauce and stir-fry until colored, pour in the beer and drown the ingredients.
7: Add the peanuts and rice, lotus root, and a few hawthorns in advance and bring to a boil over high heat.
8: Transfer to an electric pressure cooker and press for 30 minutes. Turn the wok and collect the juice over high heat before serving.
Three fresh tofu balls
1: Soak the mushrooms in warm water, cut the shrimp and set aside; scramble an egg and set aside
2: Crush the tofu with a spoon into a crushed paste
3: Beat an egg into it and evenly increase the stickiness of the tofu
4: Put a little salt and season the crushed tofu puree By hand, grasp the tofu puree evenly
5: Shiitake mushrooms, shrimp, minced meat, crushed eggs, placed in the same container with minced green onion and ginger, salt soy sauce and sesame oil
6: Add cooked rice to the flavorful meat filling and mix well to increase the stickiness of the meat filling
7: Take a small piece of tofu puree and put it into the palm of your hand to form a small pancake, and put the appropriate amount of meat filling into the top little by little
8, close the mouth with the palm of the kneading round so that the tofu balls are ready
9: Sprinkle the soaked goji berries on top of the prepared tofu balls and steam for 15 minutes, then drizzle with glass.
What do you think
The season of sticking autumn has arrived
Hurry up and stand up!