Eat less cucumbers and eggplants in autumn, and eat more 4 kinds of "fresh in water" to moisten the lungs and strengthen immunity, which is healthier
At present, it can be regarded as entering the deep autumn season, after the weather is cold, the diet must be standardized, and what should be eaten and what should not be eaten must be understood. For example, the summer set is no longer recommended for everyone, whether it is various fruits such as watermelon and melon, or vegetables such as cucumber and eggplant.
It is also recommended that you eat more 4 kinds of "fresh in water" in autumn, all of which are seasonal vegetables with high nutritional value, and often eat to moisten the lungs and enhance immunity. And it's not such an expensive thing, all of them are good and cheap, and you can take care of your body in order to spend the autumn and winter healthily.
1. Lotus root
Lotus root, is one of the fresh in the water, is the seasonal dish in autumn, often eat lotus root moisturizing dryness, the effect of replenishing deficiency is excellent, both men and women are suitable for eating.
【Lotus root slices】
Ingredients: lotus root, chopped green onion, millet pepper, salt, chicken essence, light soy sauce, white vinegar, sesame oil
Peel the lotus root, wash it, cut it into thin slices, boil a pot of boiling water, blanch the lotus root slices until they are broken, then take them out and put them on a plate. After chopped green onion and millet pepper are cut, pour them into the lotus root slices, then add an appropriate amount of salt, chicken essence, light soy sauce, white vinegar, and sesame oil to taste, and then eat after fully grasping and mixing evenly.
Second, the white
After entering the autumn, the white water has also become a good thing, good quality and low price, rich in a variety of nutrients, such as protein, vitamins, minerals, etc., often eaten to replenish deficiency and strengthen the spleen.
【Stir-fried pork】
Ingredients: Coconut white, tenderloin, green pepper, salt, chicken essence, light soy sauce, cooking wine, cooking oil
Peel and wash the white callus, cut into thin strips, cut the tenderloin into thin strips, and cut the green pepper into thin strips. After pouring oil into the pot and heating it, add the tenderloin and stir-fry, slightly add some cooking wine to remove the fishy, fry until it changes color, pour the white water into it, continue to stir-fry for a few minutes, fry until it is broken, season with salt, chicken essence and light soy sauce, and then pour the green pepper into it, stir-fry well and you can get out of the pot.
3. Horseshoe
Horseshoe, also a thing in the water, is very suitable for autumn, it tastes fragrant and crispy, and it has a good effect of moisturizing the lungs and moisturizing dryness, so it is worth eating.
【Stir-fried water chestnut with fungus】
Ingredients: water chestnut, fungus, chopped green onion, salt, chicken essence, water starch
Peel the water chestnut, cut it into thin slices, wash the fungus after soaking, tear it into Theodore, cut the green onion, and then prepare a small half bowl of water starch for later use. Pour oil into the pot below, heat it and stir-fry the fungus, fry it for 1 or 2 minutes, then pour the water chestnut into it, continue to stir-fry for a while, then season with salt and chicken essence, then pour in water starch to thicken, fry until rich, sprinkle with chopped green onion out of the pot.
Fourth, crucian carp
Crucian carp, is also the food in the water, this kind of water is worth eating, often eat crucian carp in autumn, replenish deficiency and benefit qi, strong immune effect is good, stew a pot of crucian carp soup, delicious and delicious.
【Crucian carp tofu soup】
Ingredients: Tofu, crucian carp, ginger, green onions, cooking wine, salt, white pepper
1. Cut the tofu into pieces, clean the internal organs and fish scales of the crucian carp, rinse it several times with water, then smear cooking wine on the body, and marinate for about 10 minutes to remove the fish.
2. Next, pour a little oil into the pot and heat it, put the fish in it and fry it, fry it until golden brown on both sides, pour the ginger slices into it, fry the fragrance, add enough boiling water to the pot, boil over high heat, change to low heat and simmer for 30 minutes, then add the tofu, season with an appropriate amount of salt and white pepper, continue to simmer for 20 minutes, sprinkle with chopped green onions and drink.