As soon as the autumnal equinox solar terms arrive, it is the beginning of people's diet and health. In addition to adding new clothes to the wardrobe, our daily diet must also be changed. In the autumnal equinox season, don’t miss these 5 ingredients, nourishing lungs and preventing autumn dryness , suitable for adults and children.
The first fruit: chestnut
Chestnut is called the "King of Thousand Fruits" and also the "King of Autumn Fruits", and it is a veritable longevity fruit in autumn.
Recommended recipe [Sugar roasted chestnuts]
You can also roast delicious chestnuts in the oven at home. As long as the method and fire conditions are mastered, the roasted chestnuts are sweeter, softer and more delicious than roadside stalls. The process is also quite simple and convenient.
〖List of ingredients〗 Chestnut 3 catties, 25 grams of sugar, 15 grams of boiling water, appropriate amount of vegetable oil
〖Production steps〗
1. First cut out a cut in each chestnut with scissors, and draw Just break the shell, don't hurt the fruit inside;
2. Then add hot water to cover the chestnuts, then add a large spoonful of sugar, stir well and soak for 25 minutes, the chestnuts soaked in sugar water are really good for peeling;
3. Remove the soaked chestnuts to control the moisture, and then use kitchen paper to dry them;
4. Pour a spoonful of vegetable oil and stir evenly to make the surface of each chestnut Coat them evenly with a layer of vegetable oil, this step is mainly to bake them out to look better and more shiny;
5. Cover the baking tray with tin foil and spread the chestnuts flat in the baking tray. Preheat the oven at 180 degrees for 10 minutes;
6. At this time, we will adjust a sugar water, 25 grams of white sugar, 15 grams of boiling water, and mix it into sugar water;
7. Put the chestnuts in the preheated oven,Roast the middle layer at 180 degrees for 20 minutes. After 20 minutes, the opening of the chestnut will be very beautiful;
8. Take it out first, and then use a brush with sugar water to brush on the chestnut surface, and apply a layer of sugar water. The chestnut will taste sweeter, and then put it in the oven at 180 degrees and bake it for 10 minutes.
The sweet and glutinous chestnuts are ready to be roasted. The shells of the freshly baked chestnuts are crispy. With two fingers peeled, the chestnut kernels are easily peeled off, which is very convenient to eat. The shiny shell, the soft and sweet taste, the delicate and sweet meat, and the long aftertaste, are even more delicious than those sold in the stalls outside.
Second fruit: Pumpkin
Pumpkin is not only beautiful in color, high in appearance, but also very nutritious and high in carbon and water, but it has less calories and more dietary fiber. It is a good choice for daily staple food.
Recommended recipe [ Thousand Layer Horseshoe Cake ]
〖List of ingredients〗 400g old pumpkin, 700g water, 90g white sugar, 250g horseshoe powder Pulp, 200 grams of milk, 30 grams of white sugar
〖Production steps〗
1. Today, pumpkin is used for layering. The old pumpkin is peeled first, and then cut into large pieces. The net weight is 400 grams.
2. After being steamed in the pot, take it out, pour it into the wall breaker and add 700 grams of water to make pumpkin paste . When it is poured out, sieve it and the taste is more delicate.
3. Then we start the pot and add 60 grams of sugar, and scoop a few spoonfuls of the pumpkin paste that has just been filtered.Bring to a boil on medium heat, first boil the sugar.
4. Then we add 120 grams of horseshoe powder to the bowl, and then pour all the remaining pumpkin paste in and mix well. After no particles are visible, sieve it again. This is the yellow part of the powder.
5. At this time, the pot is also boiled, turn off the heat and scoop 2 tablespoons of cornstarch paste into it, and then start stirring continuously until the paste is all cooked and it looks transparent The paste is fine.
6. Then pour it into the remaining raw powder slurry while it is still hot, and continue to stir evenly. The powder slurry will gradually become thicker and thicker and more delicate. Just put it aside in this state. spare.
7. Let’s make the white part below. Add 130g horseshoe powder, 400g coconut milk, 200g milk, 30g white sugar to the bowl. I don’t add much white sugar here. You can double the sweetness if you like it, mix well and sieve it again, it will be fine if there are no particles.
8. This syrup contains milk and coconut milk, which can be coagulated without syrup.
9. Then you can prepare the molds. Both large molds and small molds can be used. First, apply oil to prevent sticking, then close the lid, and pour a layer of yellow paste to spread the bottom after boiling on high heat.
10, then cover the lid and steam for 3 minutes, then open the lid and pour in a layer of white slurry, cover the lid and continue steaming for 3 minutes.
The back is the same, one layer of yellow and one layer of white, the top and bottom are both yellow paste, so that the steamed color is better.
11. After all is steamed, you can take it out and let it cool.I steamed it in the same box that I left with some flour paste. The same layer of yellow and white is poured into the steamed box, but this box is larger and the paste is poured in more, so the steaming time is a little bit longer. It's longer, it takes about 5 minutes to be fully steamed.
12. After all is steamed, take it out and let it cool. At this time, the small mold is completely cold, and it will be demoulded with a gentle tap with your fingers, and it will be a complete horseshoe cake .
The head is small, but the color is very beautiful, like a flower, it feels like a flower, and it feels very tender and smooth.
Next, let's take a look at the inside of the box, pour it out and cut it into pieces, first cut into strips, and then cut into small pieces, layer by layer, the color is very beautiful.
There is not much yellow powder behind, so I mixed a little white powder into it, so the color will be slightly lighter, but it does not affect the taste.
It also has a very good appearance, smells strong coconut, sweetness and toughness are just right, put it in the refrigerator for a while before eating, the taste is more cold and refreshing.
Recommended recipe [Pumpkin blossom steamed buns]
〖List of ingredients〗
ordinary flour, 300 grams of white sugar flour, span1 2 span, 300 grams of flour 160ml
pumpkin dough: 220g old pumpkin, 300g flour, 3g yeast, 20g white sugar
〖Production steps〗
1. A piece of old pumpkin,It weighs 220 grams after peeling, sliced, and steamed.
2. While is steaming pumpkin , let’s make a white dough, 300 grams of flour, 3 grams of yeast, 10 grams of sugar, 160 ml of room temperature water, knead and knead After forming a smooth dough, wrap it in plastic wrap and let it stand for 30 minutes.
3. The pumpkin is also steamed. Take it out and pour it into a large bowl. Add 10 grams of white sugar while it is hot to make a fine pumpkin puree. After cooling, add 300 grams of flour, 3 grams of yeast, and 10 grams of white sugar.
4. Start kneading. You can change the amount of flour appropriately according to the water content of the pumpkin. When it is dry, add a little water and add some flour until it can be kneaded into a smooth dough. Get up and continue to wake up for 30 minutes.
5. The temperature has been getting higher and higher. After 30 minutes, the dough has been slightly waking up. Now take out the dough, knead and exhaust first, and then knead into a long strip. The yellow dough is the same, knead and row. Rub the strips after getting angry.
6. Divide the small dough into the same equal parts, and continue to knead each small dough into a circle. Roll out the white dough and roll it into a small .
7. Put the yellow dough in the middle, gather it up with a tiger's mouth, arrange it, and the double-flavored big steamed bun is ready.
8. After everything is done, cut out the cross with scissors. This is the easiest way to bloom.
9. Cover with plastic wrap and let it stand for 30 minutes. After the volume becomes larger and lighter, put it in a steamer, a pot of cold water, boil the water and steam on high heat for 15 minutes, turn off the heat and simmer for 5 minutes.
10. When out of the pot, the blooming big steamed buns are ready, super fluffy and noisy, and you can smell the faint sweet smell of pumpkin when you open the lid.It makes the taste a bit richer. In addition to the full color of this pumpkin version, the blooming steamed bun is also very noisy and soft. If you don't believe it, you can quickly rebound no matter how you press it. If you like it, please like and collect. Follow me!
The third fruit: lily
Lily is rich in protein, fat, anhydrocine, calcium, phosphorus, iron and vitamins. It is a good nutrition for young and old.
Recommended recipe [Fried lily with pepper and shredded chicken]
〖List of ingredients〗Chicken breast, green and red pepper, lily, ginger, salt, cooking wine, chicken essence, water starch, edible oil
〖Production steps〗
1. Cut the cleaned chicken breast into thin slices, then cut into thin shreds, add salt, chicken essence and water starch to the cut shreds, mix well, and then add edible oil to marinate for 10 minutes;
2. Cut green and red bell peppers into shreds, and cut ginger into shreds;
3. Boil the lily in boiling water for 1 minute, then remove and drain;
4. Pour oil in the pot and cook Add the shredded chicken to 50% heat, oil for a while, then remove the oil to drain;
5. Leave the bottom oil in the pot, pour the green and red pepper shreds, the ginger shreds until fragrant, pour the chicken breasts, and then Add lily, drizzle with cooking wine, add salt and fry until delicious;
6. Add water starch to thicken and enjoy it!
The fourth fruit: Radish
As the saying goes, "Autumn Radish Competition Ginseng". In the autumn season, radish is the most suitable to eat. White radish has the effects of clearing heat and detoxification, invigorating the stomach and eliminating food, resolving phlegm and relieving cough.
recommended recipe [ radish bun ]
〖List of ingredients〗
dough: 200g plain flour, 30g cornstarch, 60ml boiling water, 60ml salt Cold water
Stuffing: radish, two eggs, oil, 1 tablespoon of salt, a little pepper, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil
〖Production steps〗
1. First come and Noodles: 200g plain flour, 30g cornstarch, 1g salt, 60ml boiled noodles, 60ml cold water for kneading the noodles,Adding cornstarch will make it difficult to knead and smooth, let's leave it for 20 minutes and then knead;
2. Now the dough is easy to knead and smooth, it will be smooth after a while, cover it and let it stand for an hour;
3. Let's wash the radish, then peel and shred it, add 2 tablespoons of salt and marinate for 20 minutes;
4. Break in two eggs
plus 1. Spoon oil, pour the eggs in, we now squeeze out the water in the radish, we cut it a bit smaller, add 1 spoon of salt, a little pepper, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of sesame oil, Pour the eggs in and mix well;
5. Our noodles are also awake, we roll it out with a rolling pin, and roll it into a circle;
6. Put our filling Then wrap it up like a bun. The small bun made like this is really delicious. The upper layer is very soft, and the inside is full of stuffing. You can see it on the outside;
7. Then we made the bottom is very crispy, a bit crunchy to eat, and then the inside is filled with egg and radish fillings, which is also very delicious;
The radish tastes not spicy at all. Although our noodles are very thin, we made them by ourselves, so they are very strong and taste delicious.
Recommended recipes [ radish balls ]
〖List of ingredients
radish, pork, ginger, egg white, garlic, scallion, cucumber sauce: span1sppan0 One spoon of salt, one spoon of sugar, a little pepper, two spoons of light soy sauce, one spoon of oyster sauce, half a bowl of water
〖Production steps〗
1. Peel the radish first.Grate into shreds, cut smaller, and marinate for 10 minutes;
2. Cut the pork into smaller pieces (360 grams), add a piece of ginger, stir into meat, separate an egg white, and add to In the meat filling, the function of egg white is to make the meat more tender, so it is not recommended to use whole egg liquid;
3. Now prepare some side dishes, garlic and millet are also spicy, according to your own Taste decides the serving size, mix it up and put it aside;
4. Cut cucumber into slices, then chopped green onion, and adjust the sauce: a spoonful of salt, a spoonful of sugar, a little pepper, and two spoons Light soy sauce, a spoonful of oyster sauce, and half a bowl of water are all you need;
5. The radishes are also marinated. You don’t need to squeeze out the water, just add it directly, but the white radish will have enough moisture, you can squeeze it slightly Take a spoonful of starch and a spoonful of flour. Grab and mix with your hands. It can be mixed into small balls. If you feel dry, you can add a little water. If you think it is thin, you can add a little flour, but not too much, otherwise you will feel it when you eat The taste of flour is too heavy, which will affect the taste;
6. When rubbing the balls, you can put some oil on your hands, it will not stick to your hands easily, you can prepare to fry when all is done;
7. Come and pour the oil, use chopsticks to test the temperature of the oil after it’s heating up. When you see small bubbles rising up, you can turn to the small fire to lower the balls,
deep fry for a while and then gently Flip the bottom of the pot and fry it on a low fire for 6 minutes. At this time, the meatballs are not completely colored. Turn to high heat to prepare for the second re-fry. When the oil temperature is reached, turn to low heat for the meatballs. At this time, it will take one minute at most It is ready to be out of the pot, let it drain the oil first;
8. Add a little oil to the pot,Stir-fry the garlic and millet under oil heat to fragrant, pour in the tuned sauce,
After boiling, add a bowl of starch water to thicken the soup, cook on low heat until it is thick and you can get out of the pot;
The radish balls are ready, special fragrant, crispy on the outside, and the radish and meat inside are especially fresh and tender. Add the soup and sprinkle some green onion to make the flavor more rich. If you can’t finish eating the meatballs, put them in the refrigerator and add them directly to the hot pot.
recommended recipe [spicy and sour radish sticks]
〖List of ingredients〗 White radish, millet pepper, green pepper, garlic, ginger, 2 spoons of salt Spoon sugar, half a bowl of pickled peppers, half a bowl of cold boiled white
〖Production steps〗
1. Wash the white radish and cut into strips, add 2 tablespoons of salt to a bowl, and marinate for 10 minutes.
2. Cut millet peppers, cut green peppers into rings, slice garlic, and put on a plate for later use.
3. Pour out the marinated radish, add green and red peppers, garlic slices, ginger, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, half a bowl of pickled peppers, half a bowl of cold white boil, the amount of water is less than the radish That's it.
4. After mixing well, put it in the refrigerator overnight. You can eat it the next day.
The fifth fruit: Persimmon
Autumn is the season for eating persimmons, which can to nourish yin and lungs to reduce autumn dryness. Whether it is sweet soft persimmons or crispy persimmons , our family loves to eat them very much, so my father also picked two trees, one for each variety.
Recommended recipe 【Persimmon cake】
〖List of ingredients〗 Persimmon
〖Dried persimmon
〗Then shave off the persimmon skin;
2, boil the water, throw the persimmon in and scald it after boiling;
3. Then put the persimmon into the frame and take it out to dry. Or tie the stalks of the persimmons with a rope, and then hang the persimmons to dry;
4. The persimmons that have been dried for a few days, start to pinch the persimmons for the first time, with a lighter force. Pinch the persimmons for the second time in a few days. Keep the strength strong and don’t break the skin;
5. Pinch the persimmons for the third time in two or three days, this time with a stronger force. Finally, dry it in the sun, and it feels soft and soft inside;
6. Take a larger tool to install persimmons, layer persimmons with one layer of skin, and finally cover;
7. After more than ten days, the white frost will grow. It can be stored in a carton one by one.
.is committed to sharing the most delicious dishes and snacks with the simplest ingredients. I am Rong'er. I will share a delicacy with you every day. Learn to eat like this to make your stomach healthier! Welcome to like, follow, forward and favorite, thank you for your support! See you next time.
