#Summer life punch card season # After entering the autumn, the humidity of the air gradually decreases, and begins to move towards the "dryness" of autumn, in such weather, dry mouth, dry throat, itchy cough, easy to get on fire is the most intuitive feeling, that is, in reminding us to prevent "autumn dryness", Chinese medicine believes that "dry and easy to hurt the lungs", so after autumn, the choice of ingredients as much as possible to moisten the lungs and clear the lungs, nourish the yin and vitality, moisten the lungs and clear the heart, in order to be comfortable in autumn
Good lungs lie in raising, autumn main dry, it is recommended to eat more of this "8 things", the lungs are well nourished, people are healthier
1. Pumpkin
Glutinous rice steamed pumpkin
"List Preparation" pumpkin, glutinous rice, dates, brown sugar
(1) Add water to soak glutinous rice for 1 night in advance, soak it until it is crushed with a light pinch, rinse and control the water, and then boil under water for 5 minutes to prevent clipping
(2) Then prepare a small pumpkin, wash it with the skin, cut it in a quarter, dig the pumpkin clean with a spoon, and clean it as thoroughly as possible
(3) Then add glutinous rice to flatten, put a layer of red dates, add 2 spoonfuls of brown sugar, then put another layer of glutinous rice, and finally cover it with brown sugar, and decorate it with a few dates
(4) Then add an appropriate amount of water, cover the pumpkin lid, steam for 1 hour and eat
The steamed pumpkin is very soft and rotten, with the help of the plate to take it out, to avoid damage, open the lid has a very strong pumpkin aroma, eat soft and sticky sweet, especially delicious
Second, white radish
Radish cake
"Preparation List" 1 white radish, 2 eggs, 1 shrimp skin, flour to taste
(1) Prepare a white radish, peel and rub into thin strips, add a spoonful of salt, mix well and marinate for 10 minutes
(2) After marinating, control the water of the radish, grasp the water, squeeze it slightly, and do not squeeze it dry
(3) Then pour two eggs into it, grab a handful of shrimp skin to freshen, add a spoonful of chicken powder, 1 spoonful of five-spice powder, and 1 spoonful of oyster sauce to taste
(4) Add the appropriate amount of flour in parts and stir to this degree of stickiness
(5) Pour oil into the pan, put a spoonful of radish batter, spread it out with chopsticks, arrange it into a circle, burn the bottom until golden brown, turn the noodles, and burn both sides until golden brown
Keep the flap on the pancakes on a low heat to avoid being fried on the inside and being fried on the outside
3. Bean sprouts
Bean sprouts sour soup fish
"Ingredient List" grass carp, soybean sprouts, eggs, corn starch, sugar, white vinegar, cooking wine, pepper, salt, soy sauce, peppercorns, green and red peppers, star anise, garlic
(1) Prepare 1 fresh grass carp, remove the scales and gills to clean, then remove the internal organs, first chop off the fish head, slice the fish, and chop the bones into small pieces
(2) Rinse the fillets twice with water, control the moisture, add 2 egg whites, salt, cooking wine, shredded green onion and ginger, pepper, grab the plate evenly, marinate for 15 minutes to remove fishy
(3) Then pour in 2 tablespoons of starch to catch and mix evenly, a fish can be made twice, and when it is not finished, you can pour 2 spoons of oil on the surface to prevent air drying, and put it into the refrigerator to keep it fresh
(4) Heat the pot and pour in the rapeseed oil, pour in the star anise peppercorns and stir-fry, then pour in the soybean sprouts and fry, pour water over the bean sprouts, add salt, chicken essence, white vinegar to taste, adjust the sour, boil the water first into the fish bone part, cook with a colander and spread on the bottom of the bowl
(5) Then cook the remaining fish, about 7 minutes, turn white and use a colander to fish out, spread on top of the bean sprouts and fish bones, so that it looks like a bowl full of fish
(6) Finally sprinkle peppercorns on top, minced garlic, green and red peppers, burn some hot oil, pour evenly on top, and pour hot oil to stimulate the aroma
The sour soup base, the tender fillets, look very appetizing, taste fresh, fragrant, smooth, tender, intertwined, endless aftertaste
4. Zucchini
Zucchini dumplings
Ingredients: 300 grams of flour, 160 grams of water, 2 grams of salt
Filling: 1 zucchini, 4 eggs, 1 handful of dried shrimp, green onion and ginger, sesame oil, salt, oyster sauce, allspice powder, chicken essence
(1) First and noodles, pour in 300 grams of flour, add 2 grams of salt to increase the gluten of the dough, while adding water while stirring into a flocculent kneading into a dough, water I added about 160 grams, cover the pot lid to wake up the noodles
(2) Next, make the filling, prepare 1 zucchini first scrub it with salt and then rinse it, rub it into thin wires, add a spoonful of salt to it, and marinate for 15 minutes
(2) Beat 4 eggs and throw salt, pour cold oil into the egg liquid in a hot pan, stir with chopsticks after solidifying around, stir-fry and put it out to cool
(3) Add water to the dried shrimp and soak for 5 minutes, then drain and set aside, then chop the green onion and ginger into small pieces
(4) Check that the zucchini is pickled out of a lot of water, wrap it in gauze, and squeeze out the excess water with force
(5) Put zucchini, eggs, dried shrimp, minced onion and ginger in the basin, start seasoning, 1 spoonful of five-spice powder, 1 spoonful of oyster sauce, 1 spoonful of chicken essence, 1 spoonful of soy sauce, 2 spoons of sesame oil, stir well, just put salt when marinating zucchini here to taste the taste, if not salty enough, you can put some more
(6) Start wrapping dumplings, knead the dough after waking up, knead the long strips into equal sizes, flatten each small agent with the palm of your hand, and put a spoonful of filling to pinch the seal
(7) Boiling dumplings, after the water in the pot is boiled, first add a spoonful of salt, and then put the dumplings, gently flip the bottom of the pot with the back of the spoon, avoid sticking to the pan, do not use the front of the spoon, it is easy to scrape the dumpling skin, after boiling, pour in two and a half bowls of water, so that the boiled dumplings will be more powerful, when all float up, and the bulging can be fished out
Dumplings with shrimp skin are particularly delicious to eat, zucchini is smooth and delicate, and the taste is very good
5. Lotus root
Lotus root red date duck soup
"List" 1/2 duck, 5 red dates, 1 lotus root, 1 piece of ginger, green onion white
(1) Chop the duck into smaller plots, blanch the water in a cool underwater pot, boil it and skim off the foam, and fish it out to control the water
(2) Then pour into the pot from another pot, then cut the lotus root into thin slices and put it in, put a few red dates, a few slices of ginger, and a few pieces of green onion
(3) Pour in an appropriate amount of water, bring to a boil, turn to low heat and cook for 50 minutes, put an appropriate amount of salt before coming out of the pot, and MSG can be
Sixth, wood ear fungus
Chicken liver fungus porridge
"List" rice, chicken liver, fungus, salt, sesame oil, cooking wine, ginger slices, ginger shreds
(1) Soak the fungus in advance, wash and cut into small pieces for later
(2) Then prepare the chicken liver, rinse it and put it in the pot, pour in the cooking wine, add 2 slices of ginger to the cold water, boil it, fish it out, and cut it into small pieces
(3) Pour 6 bowls of water into the pot and boil first, this time wash 1 bowl of rice several times, pour the rice into the pot after the water is boiled, and then turn the heat to cook for 20 minutes, the ratio of rice and water is 1 to 6
(4) After the rice is cooked, pour in the fungus, chicken liver, add a little ginger shredded, pour the appropriate amount of salt to taste, drizzle with sesame oil and cook for another 10 minutes to turn off the heat
Stir back and forth to avoid sticking to the pan while cooking, and it is more delicious to accompany small pickles before drinking
Seven, Sydney
Sydney silver ear soup
"List" white fungus, red dates, lotus seeds, goji berries, rock sugar, brown sugar, Sydney pear
(1) Soak the lotus seeds in advance, soak them for 6 hours, put the dates and white fungus in a basin to wash them when you make them, and then soak them in warm water for 15 minutes
(2) Cut off the roots of the soaked white fungus, tear it into small flowers by hand, cut the red dates in half and pitted, wash a few goji berries and set aside, and wash the sydney pear and cut into small cubes
(3) Boil water in the pot, if you want the white fungus to come out of the glue fast, you must boil the water and then put it in, pour all the ingredients into it, and add 2 pieces of rock sugar to cook for an hour
Drinking a bowl of spirit every day promotes intestinal peristalsis, turns rosy, and can also enhance physical fitness, which has many benefits
8. Eggplant
Steamed eggplant
Eggplant, pork, eggs, green and red pepper, garlic, green onion, salt, pepper, thirteen spices, dark soy sauce, cooking wine, starch, oyster sauce
(1) First make the meat filling part, a piece of pork cut into small pieces and ground into minced meat, beat into an egg, add a spoonful of salt, a spoonful of dark soy sauce, a spoonful of cooking wine, a spoonful of pepper, a spoonful of pepper, stir well in one direction
(2) Prepare 2 eggplants, wash them to remove the head and tail, pad a chopstick on each side to prevent cutting, cut into thin slices first, do not cut to the end, remove the chopsticks and then cut them in 4 pieces
(3) Then take one and stuff each slice with minced meat, make all of them and steam for 15 minutes
(4) Then make the sauce, add a large spoonful of water to the bowl, add an appropriate amount of dark soy sauce, oyster sauce, sugar, salt, put a small spoonful of starch to mix well, chop the green onion and garlic, and then cut some green and red pepper rings
(5) Stir-fry the shallots, garlic and green and red peppers in the pan until fragrant, then add the ingredients and boil until the sauce is thick
Finally, drizzle the sauce evenly over the eggplant and serve