In the early autumn, don't forget to eat these foods, share 11 home-cooked recipes, and nutrition also prevents autumn dryness
After autumn, the weather is getting cooler and the climate is dry. In the early autumn, the weather gradually becomes dry, and the main climate of autumn is characterized by dryness, lack of moisture in the air, and the human body also lacks moisture. Chinese medicine calls it "autumn dryness".
What is good to eat in autumn to prevent autumn dryness? Autumn diet principles should be to nourish the yin and dry lungs, with these functions of the food is a lot, early autumn, do not forget to eat these ingredients, share 11 home-cooked methods, the ingredients are ordinary and easy to do, nutrition also prevent autumn dryness, delicious and not expensive, home to eat often, the following together to see what ingredients and methods:
Winter melon: winter melon also contains a variety of vitamins needed by the human body, in the autumn dry time to eat some winter melon, can achieve the effect of moisturizing. Therefore, people who want to improve autumn dryness can usually eat some winter melons appropriately.
Home-cooked recipe recommendations:
【Garlic steamed winter melon】Ingredients required: 1 piece of winter melon, 1 head of garlic, appropriate amount of oil and salt, 1 piece of green onion, 2 tablespoons of steamed fish soy sauce, 1/2 tablespoon of sesame oil, 1 teaspoon of chicken essence, 2 teaspoons of sugar, 2 red peppers
Procedure steps:
1. Cut off the outer skin of the winter melon and scrape off the melon.
2. Then cut the winter melon into half-centimeter thick slices.
3. Place the winter melon slices in a circle on the plate and set aside.
4. Let's fry the garlic juice, cut the garlic into minced pieces, put the minced garlic in water and wash it, and then use the leaky net to filter out the garlic and drain the water. Add oil to the pan, heat to 5-6, add half of the minced garlic in the pan, fry the minced garlic on low heat, stir while frying, fry the minced garlic and float up, the color turns yellow. Turn off the heat and use a strainer to remove the fried garlic and set aside. Add the remaining half of the unsweetened minced garlic into a basin, 1 tablespoon sesame oil, add chicken essence, sugar, salt and mix well.
5. Heat the fried garlic oil, heat it to 7-8 into the heat, pour the garlic oil into the basin in batches, stir while pouring the oil, so that the garlic is heated evenly, and the garlic in the pot is fried. Put the minced garlic that began to be filtered out by the strainer into the pot and stir well together so that the minced garlic juice is ready, which is the method of the gold and silver garlic sauce.
6. Pour the garlic juice on the slices of winter melon, add water to the steamer and bring to a boil, put the plate containing the winter melon on the steaming drawer, cover the pot, bring to a boil on high heat, and steam for 15 minutes.
7. When the time is up, remove the plate, add the shredded shallots and red pepper rings, and pour in the steamed fish soy sauce in a circle.
8. Heat oil in the pot until smoke, pour hot oil on shredded green onions and red pepper segments to stimulate the aroma. A plate of steamed winter melon with garlic and flavor is ready.
【Winter melon chicken meatball soup】Required ingredients: 1 kg of winter melon, 1 piece of chicken breast, 1 tablespoon of shrimp skin, 1 piece of egg white, 1 tablespoon of sesame oil, appropriate amount of salt, 1 piece of green onion, 1 piece of ginger, 1 teaspoon of white pepper, 1/2 tablespoon of cooking wine, 1/2 tablespoon of starch,
1. Cut off the outer layer of the winter melon and remove the melon.
2. Then cut the winter melon into diamond-shaped thick slices, do not cut too thin, too thin and easy to break.
3. Cut off the fascia of the chicken breast, then chop the chicken into a meat puree, and then add some minced green onion and ginger and chop it into the meat puree. The meat should be chopped delicately, the taste is good, and the shape of the meatballs is also beautiful.
4. Put the minced meat into the bowl, add a little salt, white pepper, cooking wine, egg white, starch, stir clockwise with chopsticks, stir the meat puree. Chicken has no fat, the balls are eaten with dry wood, and they are easy to spread, adding egg white and starch, and the balls are tender and smooth, and they will not spread.
5. Add water to the pot and bring to a boil, add the winter melon to blanch the water, blanch the winter melon until it becomes transparent, fish out the winter melon, drain the water and set aside. Winter melon blanched water, the soup made is clear, winter melon can also be blanched without water.
6. Bring water to a boil in a pot, add shrimp skin and ginger minced, cook for 2-3 minutes, and cook the umami flavor of the shrimp skin.
7. Put the meat paste filling in the left hand, squeeze out the balls from the tiger's mouth, catch the right hand with a spoon and put it into the pot, or directly use a small spoon to dig out the shape of the balls and cook them in the pot.
8. After all the balls are put into the pot, cover the pot and cook the balls, until the balls are boiled until they float up, the balls are cooked, open the lid.
9. Cook the winter melon for 2-3 minutes, cook the winter melon until soft and sticky, add salt to taste, turn off the heat, then add sesame oil, green onion, white pepper, stir well, so that a pot of light and delicious winter melon ball soup is ready.
【Shrimp skin roasted winter melon】Ingredients required: 1 kg of winter melon, 1 tablespoon of shrimp skin, 1 spicy millet, 1 appropriate amount of oil and salt, 1 piece of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce,
1. Prepare the required ingredients, cut off a layer of relatively hard green skin on the outside of the winter melon, and then remove the melon of the winter melon.
2. Cut the winter melon into thick slices.
3. Wash the shrimp skin with warm water, drain and set aside, cut the green onion, mince the ginger, slice the garlic, and cut the millet into pepper rings.
4. Add water to the pot to boil, put in the winter melon blanched water, boil the water after boiling for 1-2 minutes, fish out the winter melon, drain the water and set aside, the winter melon blanching water is mainly to make the winter melon easier to fry, eat better taste.
5. Heat the oil in the pot, add the shrimp skin, green onion, ginger and garlic slices and stir-fry until fragrant.
6. Stir-fry the winter melon on high heat, then add oyster sauce, a little salt, stir-fry evenly, cook for 1-2 minutes, turn off the heat, put out the plate, sprinkle with chili rings.
Lily: Lily is rich in protein, dietary fiber, potassium, phosphorus, magnesium, selenium and other components. Chinese medicine believes that lilies also have the benefit of clearing heat and moisturizing, which is very suitable for people who feel dry in autumn.
【Lily porridge】Ingredients required: 100 grams of fresh lilies, 100 grams of rice, 1500 grams of water, a few pieces of rock sugar,
1. Rinse the rice, then pour it into a rice cooker, add enough water, and soak the rice for half an hour.
2. Divide the fresh lily into 4 petals, remove the roots, peel off the large petals, break them into pieces, wash them with water, and set aside.
3. Plug in the rice cooker, use the porridge function key, cook the rice for half an hour, and cook the porridge to become sticky.
4. When the time comes, add the lilies and rock sugar and stir with a spoon.
5. Cook for another 5 minutes until the leaves of the lily have become transparent and you can drink it.
Wood ear fungus: white fungus has the effect of nourishing yin, moisturizing the lungs, and raw jin, plus rock sugar boiling water stew is an ideal nourishing yin and moisturizing lung product, which can be used to regulate lung dryness in autumn. The nutritional composition of black fungus is similar to that of white fungus, which is very rich in iron and can improve anemia.
【Scrambled eggs with shallots】Ingredients required: mushrooms (dried) to taste, 2 eggs, 4-5 shallots, oil and salt to taste,
1. First of all, the dry fungus should be soaked, and the fungus can be soaked in cold water to maintain the original nutrients of the fungus. After 3-4 hours of soaking, cold water soaking fungus can make the fungus slowly absorb water in cool water, soak it, so that it can restore the translucent shape of fresh fungus, the yield rate is also very high, the taste is very crisp, and the black fungus can absorb enough water and restore to the physical state of growth.
2. Wash the soaked fungus and tear the larger fungus into smaller ones.
3. The egg is slammed into the bowl, beaten evenly with chopsticks, the shallots are cut into segments with a slashing knife, the white onion and the green onion leaves are opened separately, when frying, first fry the white part of the green onion, and then fry the green onion leaves, so that the green onion leaves will not be fried over the fire.
4. Add water to the pot to boil, put in the fungus blanched water, boil the water for 1-2 minutes, fish out the fungus, blanch the wood ear before frying, fry the time is short, it is not easy to fry the pan when frying.
5. Add oil to the pot and heat it, pour in the egg liquid, spread the egg liquid, heat until the egg liquid is slightly solidified, then scramble the eggs into pieces, and put the egg pieces out and set aside.
6. Add a little oil to the pot and sauté the white onion. Then add the fungus and stir-fry for 1-2 minutes. Add egg cubes, green onion leaf segments, add salt, stir-fry quickly over high heat, turn off the heat, put out the plate, and a plate of light and delicious wood ear shallots scrambled eggs is ready.
【Enoki mushroom mixed with fungus】Ingredients: wood ear mushroom (dried), enoki mushroom, 1/3 onion, oil and salt to taste, 10 peppercorns, 1 tablespoon light soy sauce, 1 tablespoon balsamic vinegar, 1/2 tablespoon sugar,
1. Prepare the required ingredients, soak the fungus in warm water in advance, cut off the roots of the enoki mushroom, and then tear it into small flowers by hand.
2. Cut the onion into strips and the parsley into small pieces.
3. Bring water to a boil in the pot, blanch the mushrooms, boil for half a minute, and remove the mushrooms.
4. After fishing out the mushrooms, immediately put them in cold water to cool, drain and set aside.
5. Bring the water back to a boil in the pot, blanch the fungus, boil the water for 1 minute, fish out the fungus, put it in cold water to cool, fish out, drain the water.
6. Add oil to the pot and heat it, fry the peppercorns on low heat, fry the peppercorns over low heat until slightly charred, and fish out the peppercorns.
7. Put the fungus, enoki mushrooms, shredded onion and coriander into the container, then add salt, soy sauce, balsamic vinegar, sugar and drizzle with fried pepper oil. Use chopsticks to mix well from the bottom up, and put it on the plate.
【Dutch beans mixed with binaural】Ingredients required: 250 grams of dutch beans, 1 white fungus (dried), 1 handful of fungus (dried), 1 half carrot, oil and salt to taste, 2 cloves of garlic, 1/2 tablespoon of peppercorns,
1. Prepare the required ingredients, choose the two ends of the Hollandaise beans, and wash them clean. Dutch beans mainly eat pods, so when buying, do not choose too wide and too thick, so eat without chewing, to pick the size of the uniform color of the green. Wood ear fungus and white fungus are soaked in cold water in advance, and can also be soaked in cool water (warm water in winter). After 3 to 4 hours of soaking, the water slowly penetrates into the fungus fungus, and the fungus and white fungus return to translucent form. Such foaming fungus not only increases in quantity, but also has good quality.
2. Peel and wash the carrots, cut into diamond-shaped pieces, remove the roots of the fungus and white fungus, and tear them into small flowers.
3. Add water to the pot to boil, add a little salt, pour in a few drops of oil, blanch the dutch beans and carrots, blanch the water until the dutch beans become dark green, fish out the dutch beans and carrots, put them in cold water to cool, fish out the drainage water and set aside, when the Dutch beans are blanched, add a little salt and a little oil in the water, which will make the dutch beans more emerald green, after boiling the water, put in cold water to cool can maintain the crisp and tender taste of the Dutch beans, and the color will not turn yellow.
4. Re-add water to the pot and bring to a boil, add the fungus and white fungus blanch the water for 1-2 minutes, fish out, put it in cold water and cool, drain the water.
5. Heat the pan with oil, add the peppercorns to low heat to fry the peppercorn oil, fry the peppercorns until slightly charred, and fish out the peppercorns.
6. Put the hollandaise beans, carrot slices, fungus and white fungus in the basin, put the minced garlic, pour in the fried pepper oil, add sesame oil and salt, mix well with chopsticks, and put it on the plate.
Tomatoes: Tomatoes are rich in vitamin C, tomatoes also contain a special ingredient - lycopene, and lycopene has the effect of quenching thirst, stomach and digestion, which can clear the heat and cool off.
【Tomato and egg soup】Ingredients required: 1 tomato, 2 eggs, 1/2 cucumber, oil and salt to taste, a few drops of sesame oil, 1 green onion, 1 teaspoon chicken essence, 1 teaspoon white pepper, water starch to taste,
1. Remove the tomatoes, cut them into hob pieces, cut into triangular pieces.
2. The cucumber is first cut into segments with an oblique knife, and then the cucumber is cut into diamond-shaped pieces, and the thickness is as thick as a one-dollar coin.
3. Pound the eggs into a bowl and beat well with chopsticks.
4. Heat the oil in the pot, add the cucumber slices and tomatoes and stir-fry for 1-2 minutes, stir-fry the sour taste of the tomatoes and the clear flavor of the cucumber slices, so that the soup has a strong taste.
5. Add the right amount of water, then add salt, add chicken essence and white pepper to a little soup to dilute, pour into the pot, stir well, boil the soup, add the right amount of water starch to hook the mustard, hook into the rice soup, after the soup is boiled, skim off the floating foam, hook the soup to make the soup concentration of the dish slightly thicker, so that the soup tastes good, the rice soup is also called: glass mustard, thin mustard, is the thinst of the mustard juice, making the soup slightly thicker.
6. After the soup is boiled, turn off the low heat, keep the soup slightly open, pour in a circle into the egg liquid, continue to heat with a small heat, wait for the egg liquid to solidify, turn off the heat, so that the egg is a large state, if it is stirred and spread, it becomes an egg flower, adjust according to your own taste, sprinkle with green onions and coriander, drop a few drops of sesame oil, so that a pot of tomato egg soup with full color and flavor is ready.
【Tomato spinach chicken meatball soup】Required ingredients: 1 piece of chicken breast meat, 2 tomatoes, 250 grams of spinach, 1 egg, oil and salt to taste, 1 tablespoon of sesame oil, 1 piece of green onion, 2 slices of ginger, 1 tablespoon of starch,
1. Prepare the required materials, spinach to choose the old leaves, wash clean, chicken breast meat cut off the fascia, fresh chicken meat is closely arranged, the color is clean pink and shiny, do not choose the surface of meat and skin is drier, or more watery, fat loose chicken, there is no need to choose obvious discoloration of chicken.
2. Cut the spinach into inches, cut off the stems of the tomatoes, and cut into chunks.
3. Chop the chicken into puree, add the green onion and ginger and chop together to make it more delicate.
4. Put the chicken in the container, bump the egg, add 1 tablespoon of starch, a little salt, use chopsticks to stir well in one direction, chicken has less fat, use starch to increase its viscosity, the egg will make the chicken more tender.
5. Heat the pot with oil, add ginger and stir-fry until fragrant, then add tomato pieces and stir-fry, fry the tomatoes out of the water, add the appropriate amount of water, bring to a boil, cook for 2-3 minutes.
6. Turn off the low heat, keep the soup slightly open, put the meat filling in the left hand to squeeze out the balls from the tiger's mouth, catch the right hand with a spoon and then go down into the soup pot (or use the spoon to dig out the shape of the balls) When the balls are all down into the pot, turn on the high heat, bring the soup to a boil, skim off the foam, and cook until the balls are all floating up.
7. Add spinach, bring to a boil, cook for 1-2 minutes, until the spinach turns dark green, add salt to taste, turn off the heat, drizzle with sesame oil, stir well, and put it out.
Pear: Pear meat is sweet and delicious, fat and juicy, has the effect of clearing heat and detoxification, moisturizing the lungs, coughing and dissolving phlegm, raw food, juice, stew or boiling paste.
【White ear Sydney pear rock sugar water】Required materials: snow pear, white fungus, goji berries, rock sugar, water,
1. Soak the white fungus in water for about half an hour and open the white fungus bubble. Soaking white fungus should not be used in hot water, it is best to soak the hair with water to prevent nutrient loss. When buying white fungus, it is best to pick a pale yellow white fungus, and the white white white fungus may be fumigated with sulfur.
2. Remove the yellow part of the root of the foamed white fungus, then tear it into small flowers by hand, scrape off the outer skin of the snowflake pear, remove the core, and then cut into cubes.
3. Put the white fungus and diced sydney pear together in a pot, bring to a boil on high heat, turn to medium heat and cook for about 15 minutes.
4. After the time, add goji berries and rock sugar, the amount of rock sugar, increase or decrease according to personal taste, and continue to cook for a few minutes.
5. When the time comes, turn off the heat, simmer for a few minutes, pour out and drink, a pot of sweet and delicious white ear Sydney pear ice sugar water is ready.
【Freshly squeezed pear juice】Ingredients required: 1 pear, 4-5 rock sugar,
1. Put the pear in light salt water to wash, drain the water, eat the pear, do not peel, the peel of the pear contains dietary fiber and pectin, can clear the intestines and detoxify.
2. Pit the pears and cut them into small pieces.
3. Put the pear pieces and rock sugar into the wall breaker, because the water of the pear is large, no need to add water.
4. Cover the lid of the wall breaker, plug in the power supply, and select the juice function.
5. Start the wall breaker work, and after a while, the juice will be beaten. The juice is delicate and residue-free, sweet and refreshing. Use pears to squeeze juice, no need to put water, pears are rich in water, so that the juice squeezed out is sweet and delicious.
Tips: In the dry autumn season, pay attention to not eating or eating less spicy barbecue foods, such as peppers, peppercorns, cinnamon, ginger, green onions and wine, especially ginger. These foods are hot, and they lose a lot of water in cooking, and they are easy to catch fire after eating. Of course, using a small amount of onion, ginger, and pepper as a condiment is not a big problem, but don't eat it often and eat more.
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