Although the autumn was already at the end of the ambush, it was more important to pay more attention to it as the last volt in the three-volt sky.
The temperature during the day is high, which is also what we often call the "autumn tiger". Autumn tigers are the most fierce, and people will still be prone to emotional anxiety and spleen and stomach discord. At this time, you still can't be greedy.
At the end of the ambush, it is necessary to go to the damp heat, strengthen the spleen and nourish the stomach, "eat the 3 treasures", and cultivate the body well, in order to start sticking to the autumn fat.
A treasure: turtles
As the old saying goes, "The head is a chicken, the duck is two, and the turtle has nowhere to hide."
Sanfu is the hottest time of the year, according to the ancient idea of "heating with heat", it is necessary to drink turtle soup. Because people go through the heat of the day, the body sweats more, and it is also very weak, so it is used to supplement nutrition with turtle soup.
Recommended method: [Party ginseng stewed turtle]
1. Prepare a turtle, remove the knife from the back shell, and slice it directly. After the tablets are opened, rinse them with water to remove the internal organs. Then, put the turtle in a pot of boiling water and blanch it quickly, and the skin will break as soon as it is buckled. This layer of sand on the surface of the turtle has a very heavy fishy smell and must be carefully removed.
The abdomen and limbs cannot be spared, otherwise they will pad their teeth when eating. When all is done, rinse again.
2. Put it in a pot and boil it to remove the blood and water. You can turn it over halfway through, and you can't cook it for too long, mainly to get fishy. After opening the pot, fish out the turtles. Wash it again and you're ready to cook the soup.
3. It is best to stew in a casserole, the heat preservation is better, and it is convenient to stew out the nutrients inside. Add water to the pot and directly put the turtle under the whole cold water pot. Add the shallots, ginger slices to remove the fish, a ginseng, a few red dates, and a few slices of angelica.
Add an appropriate amount of table salt to increase the bottom flavor. No other ingredients and spices are required, and the original fresh flavor of the turtle is fully preserved.
4. Bring the broth to a boil over high heat and add two pieces of chicken fat to increase the aroma. You can also put the chicken nuggets directly, then cover the pot and simmer for an hour and a half on medium heat. Stew the oil inside and the soup will be rich and fragrant.
After an hour and a half, the soup was very white. Add chicken powder, a little MSG, pepper and ton off. Sprinkle a few goji berries and simmer for another two minutes.
Second treasure: carp
The carp is the fattest, the fish is rich in protein, the fat is very low, the taste is white and soft and easy to digest, and it is not hot to eat, and it is also suitable for the elderly to eat on the three-volt day.
Recommended method: [Watercress fish]
1. Prepare a carp, scrape off the scales with a knife to remove the gills, cut open the abdomen, remove the internal organs, scrape off the black film, and wash it.
On both sides of the fish, cut a flower knife at 3 cm intervals, and cut to the tail of the fish without cutting through.
2. Marinate the carp, add 3 grams of salt, 2 grams of pepper, 5 grams of cooking wine, and after catching the carp with your hands, marinate for about 10 minutes. Cut a few shallots into green onions, a small piece of ginger into ginger slices, then cut into ginger shreds and finally cut into granules, and a few garlic grains flattened and chopped.
3. Fry the fish in oil, burn the oil in the pot, there is a small amount of green smoke coming out of the oil surface, lift the tail of the carp and slowly put the carp into the pot. Constantly drizzle hot oil on the exposed oil surface.
This process turns on a low heat, slowly fry for about three minutes, fry the carp until it is slightly yellow, after the inside is broken, fish out the carp, increase the oil temperature to 70% heat, and fry it again.
4. Leave the bottom oil in the pot, add 25 grams of watercress sauce, stir-fry the red oil, add garlic and stir-fry, then pour in the ginger and stir-fry together. After stir-frying the aroma, add an appropriate amount of water, add the fried carp, pour in 5 grams of cooking wine, and use the cooking wine to volatilize when it meets heat, taking away the fishy smell.
Add 2 grams of chicken powder, 2 grams of pepper, 5 grams of sugar, 5 grams of balsamic vinegar, stir the seasoning well, and keep pouring juice on the fish to give the fish a taste, this process should last about 5 minutes to give the carp full flavor.
6. We prepare a fish plate and carefully fish out the carp with chopsticks, this process does not break the carp body.
Turn on the high heat, slowly collect the soup until it is viscous, pour in 5 grams of soy sauce and stir evenly, if the soup is not viscous enough, pour in a little water starch, pour water starch to make the soup more concentrated.
After putting away the soup, pour the soup evenly on the fish, and finally sprinkle the green onion and serve.
Three Jewels: Lotus Root
"Lotus lotus is a treasure, autumn lotus is the most complementary", almost autumn is the time when fresh lotus is on the market, eating some lotus, can play a role in nourishing yin and clearing heat, moisturizing and quenching thirst. For the elderly, lotus root is a good ingredient for nourishing the spleen and stomach.
Recommended method: [Red jujube lotus root soup]
1. Prepare a lotus root and peel the outer skin clean. Cut into thick slices and then into evenly small pieces. Put in water and wash the starch on it.
Then change the water and add a little white vinegar to soak for a while to avoid oxidation and blackening. Cut the ginger into slices, red dates and cinnamon balls, and wash off the impurities with water respectively. A pinch of goji berries, soaked in water for a while.
2. Prepare an appropriate amount of brown sugar for later, then pour the prepared ingredients into the casserole dish in turn. Goji berries cannot be cooked for a long time, and should be put last. Pour in the right amount of water and bring to a boil over high heat. Simmer for another 20 minutes over low heat, simmering the lotus roots while allowing the ingredients to melt into the soup.
After 20 minutes, pour in the goji berries and simmer for a while, then turn off the heat and serve. A bowl of fragrant and nutritious red date lotus root soup is ready.
(First Food Editor: Happy)