There are many seasonal foods, but most middle-aged and elderly people like to eat some cucumbers and ginger. These two foods are good, but each has its own shortcomings. "Don't eat ginger in August and September". Ginger is dry and hot in nature. Eating too much can easily cause heat. In addition, the dry autumn is a dry one, which adds fuel to the heat; as the saying goes, "Autumn melons are damaged by the belly", which is a cold food. Eating too much will damage the spleen and stomach, so you should stop it in moderation.
In October, middle-aged and elderly people can eat more of these "4 treasures" which may help them to maintain their health and avoid the trouble of autumn dryness and cold.
No. 1 treasure: Peanuts
As soon as autumn arrives, the peanuts in the field will ripe, both in terms of taste and price. In addition, the nutrition contained in peanuts is comparable to eggs, beef and milk, which shows the benefits of peanuts to us.
Recommended method: [Old vinegar peanuts]
1. Prepare an appropriate amount of peanuts and soak them in clean water one night in advance to allow them to absorb water and expand and become crisp. After soaking, peel off the red coat outside one by one, wash it with clean water and set aside.
2. Pour three spoons of aged vinegar into the bowl, add three spoons of sugar, the ratio of sugar to vinegar is 1:1, add a spoonful of light soy sauce and half a spoon of oyster sauce, and finally add two spoons of water to dilute it, stir evenly.
3. Wash and heat the pot, put the prepared juice in. Be sure to heat the pot. Cook the aroma while it is hot, stir slowly and boil slowly over low heat, boil the sugar to save the batter, and keep boiling the juice to make thick and thick, then cook half a spoonful of vinegar, boil it again and then turn off the heat. This juice cannot be too sticky, and the spoon is slightly hung and the tube is out of the pot.
4. Cut some ingredients, slice onion, green and red pepper, slice it, cut it into sections, and then add some coriander sections. Pour the peanuts and side dishes into the dish bowl, dig in a few spoonfuls of juice into the bowl and mix well, soak for about ten minutes before serving. This juice can not only mix the peanuts, but also cooked and fried. This sweet and sour old vinegar peanuts is ready.
Second treasure: chestnut
Autumn is a season for a bumper harvest of grains. For example, chestnuts are inseparable from late autumn. As the "king of thousands of fruits", chestnuts are not only affordable, but also have a sweet and glutinous taste, but are very suitable for middle-aged and elderly people to eat in late autumn.
Recommended method: [Honey Chestnut]
1. First of all, we clean the chestnut and cut a hole on the semicircular side of each chestnut. This step must not be ignored. This is the key to the chestnut being tasty, easy to cook, and easy to peel.
2. After all, pour them into electric baking pan in sequence, then add an appropriate amount of water, open the upper and lower layers at the same time, cover the pot and cook until the water in the pot is dried.
3. While the chestnuts are being cooked, pour the honey into a bowl and add some clean water to dilute it, stir well and set aside.
4. The time is almost over. Let’s open the lid of the pot and see that the moisture has basically dried up. At this time, we evenly pour the honey water on the chestnut, stir-fry it on low heat to allow it to heat evenly.
5. During the stir-frying process, the chestnut will expand by heat and gradually crack. Fry until all the chestnuts are opened and the honey water is dried. This sweet and soft honey chestnut is ready. Friends who like it, try it quickly.
Third treasure: wolfberry
As we grow older, our body function begins to decline. Many middle-aged and elderly people soak wolfberry in thermos cups. wolfberry, as a common food, is not only extremely nutritious, but also good for the body for middle-aged and elderly people to eat appropriately.
Recommended method: [Galley Berry Chicken Shredded Soup]
1. First, prepare a piece of chicken breast, press the back of the knife tightly with your hands to slice the chicken breast into thin slices, and after the slice is finished, cut it into shredded chicken and put it in a basin. Add 3 grams of oyster sauce, 2 grams of salt, 1 grams of pepper, and 5 grams of cooking wine. Mix the seasonings well and make them taste good. Add a little water to add moisture to the chicken and make the chicken tender and elastic.
2. Add 10 grams of starch to prevent the chicken from losing moisture, and can also make the chicken taste smooth and tender. Finally, add 5 grams of vegetable oil to prevent the chicken from sticking after being put into the pot. Put it in marinate for 10 minutes to make the chicken taste delicious.
3. Prepare a handful of wolfberry and soak it in clean water; cut a few green onion leaves into small green onion flowers; cut a few green onion into segments and place it in a small pot; cut a small piece of ginger into slices of ginger; remove the mushroom roots, tear it into small pieces and put it in a pot, add water to soak it and wash.
4. After the ingredients are ready, blanch the mushrooms in water, boil water in the pot, add 5 grams of cooking wine, add cooking wine to remove the grassy smell and impurities of the mushrooms. After the water boils, pour out the mushrooms, rinse them quickly with cold water, and then dry the water.
5. Boil oil in the pot, and after the oil is hot, pour in slices of ginger and scallion slices and stir-fry for a few times. Pour in mushrooms and continue to stir-fry to bring out the aroma. Add an appropriate amount of water, pour in 5 grams of light soy sauce, 3 grams of chicken sauce, 6 grams of salt, 4 grams of chicken powder, and 1 grams of pepper. After the seasoning is put, stir with a spoon and melt.
6. Rinse the wolfberry in clean water and pour it into the pot and skim off the powder in the soup. Cover the pot and cook on low heat for 3 minutes. After 3 minutes, the soup was fully flavored. Release the lid of the pot and put the marinated chicken into the pot. When adding the shredded chicken, try to break the shredded chicken and do not stick the shredded chicken together.
7. Cook over low heat for about 1 minute, and add a spoonful of water starch to make the soup richer and more viscous. After mixing the soup well, you can start the pot and pour out the shredded chicken soup . Drop a little sesame oil. The sesame oil can not only enhance the fragrance but also enhance the color. Stir it and eat it. This fresh, fragrant and delicious wolfberry shredded chicken soup is ready.
The fourth treasure: Black fungus
Black fungus is a common edible fungus. Although it is small, it is very nutritious. In late autumn, it is used to make soup, stir-fry and eat, and mix it coldly. It can not only relieve autumn dryness, but also enhance immunity.
Recommended method: [Small fried fungus]
1. Prepare an appropriate amount of dry fungus and soak them in clean water for an hour. After soaking softly, clean them, remove the roots and cut them into thin strips. Cut a little more millet pepper , garlic and shallots to set aside.
2. Prepare 300 grams of lean pork, cut it into thin strips and put it in a basin, add a little salt and water to knead it for a while, and the shredded pork will taste smoother and tender after absorbing the moisture. Pour in a little cooking wine to remove the fishy smell, stir in one direction until the shredded pork becomes sticky, grab a small pinch of starch to lock in the moisture in the shredded pork, then pour in a little vegetable oil and grind it well, and marinate for 10 minutes.
3. Heat the pot and add vegetable oil to the smooth pot. After sliding the pot, pour out the hot oil and add cool oil. Add garlic slices and millet peppers to stir-fry together. Pour in fungus to medium heat and stir-fry for 1 minute. After stir-frying with black fungus, pour in appropriate amount of water along the edge of the pot, add 2 grams of salt and 2 grams of pepper. After boiling over high heat, cover the pot and simmer for 2 minutes, so that the fungus can be fully softened and tasted.
4.2 minutes, add the marinated shredded pork and stir-fry. After the shredded pork is cooked, add 2 grams of chicken essence and continue stir-frying evenly. Add the scallion slices and stir-fry for a while. After smelling the fragrance of the scallion, you can put it on the plate and serve. This crisp, tender and delicious stir-fried black fungus is ready.
(Summer)
