"The sky is full of Frost falls , the autumn colors on earth are deep." Today is the last solar term of autumn, Frost falls solar term. After the arrival of frost, cold air will become more and more frequent. As the saying goes, "It is better to supplement frost than to supplement in winter." This is a good time to supplement. Although the weather is cold, the autumn is still dry, and it is not suitable for nourishing the food at this time. We can eat more nutritious ingredients on a daily basis. Here are 6 nutritious and delicious home-cooked dishes to make "Autumn supplements" and make it easy to get into winter.
Cordyceps flower Lotus seed steamed chicken
Ingredients preparation: 500 grams of fresh chicken, half a bowl of lotus seeds, 50 grams of Cordyceps flower, 1 spoon of oyster sauce, 3 spoons of light soy sauce, 1 spoon of starch, 1 spoon of cooking wine, a little ginger, a little sugar
1, steamed chicken Be sure to use fresh chicken, don't buy frozen chicken. After buying the fresh chicken, chop it, rinse it briefly, then soak it in clean water for 10 minutes to soak the bleeding water.
2. There are no fresh lotus seeds sold now, we can use dried lotus seeds. Dried lotus seeds need to be soaked for 1 hour in advance to allow the lotus seeds to fully absorb moisture and return to a full state.
3. Drain the chicken, add oyster sauce, light soy sauce, cooking wine, sugar and shredded ginger and marinate for 20 minutes.
4. Put the marinated chicken into a deep dish, sprinkle lotus seeds evenly on it, and then add fresh Cordyceps flowers. After the water boils, put it in the pot and steam it over high heat for 20 minutes.
shiitake mushroom braised pork
Ingredients preparation: 1 pork belly, 6 dried mushrooms, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 pieces of rock sugar, 1 spoon of cooking wine, 1 star anise, 1 piece of bay leaf, 1 slice of licorice , ginger and green onion
1. Put the pork belly with skin into a cold water pot, put some ginger and green onion to remove the fishy smell, and continue to cook for 1 minute after the water boils. Remove the pork belly, rinse it with cold water, and then cut it into small pieces. Soak the dried shiitake mushrooms in clean water and cut them in half.
2. Add some oil to the wok, put the rock sugar in the pot and stir-fry until the caramel color is colored, pour in the pork belly and stir-fry. After coloring the pork belly, throw the dried mushrooms into the pot and stir-fry for a while.
3. Pour in the water that has covered all the ingredients, and after the water boils, add light soy sauce, dark soy sauce, cooking wine, star anise, bay leaves, licorice, and green onion, stir evenly, and then pour the ingredients and soup into a casserole.
4. Boil the water on high heat, then lower the heat, and simmer for 1 hour. The braised meat with a strong aroma is ready.
ginger braised duck
Ingredients preparation: half duck, ginger 1 large piece, 1 red pepper 1 green pepper 1 garlic 5 cloves, 1 ginger 1 piece, 1 piece of ginger, 1 bottle cap of white wine, half a bowl of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 piece of rock sugar, a little salt
1, chop the fresh duck and wash it, drain the water. Pour the duck into the pot and stir-fry continuously over medium-high heat until the duck skin is oily and the duck meat is slightly burnt, and scoop out the excess oil.
2. Cut the garlic granules in half. Cut the ginger into small pieces, pour the ginger and garlic into the pot and stir-fry with the duck meat to make the aroma. Pour in hot water that has been buried in duck meat. Add light soy sauce, dark soy sauce, and rock sugar, bring to a boil over high heat and simmer for 30 minutes.
3. After simmering for 30 minutes, pour the ginger slices into the pot and stir-fry evenly with the duck meat, cover and simmer over low heat for 10 minutes.
4. Finally, pour the chili rings into the pot, pour a bottle of white wine along the edge of the pot, add a spoonful of oyster sauce and stir-fry well, and then remove the sauce.
Tomato scrambled eggs
Ingredients preparation: 3 tomatoes, 5 eggs, 1 spoon of sugar, a little salt, a little green onion
1. Beat the eggs into egg liquid, put a little more oil in the pan than the stir-fry, heat the oil first and then pour in the egg liquid. Stir a little, then serve the eggs for later use.
2. Place the tomato flat on the chopping board, cut it in half first, and then cut it into one petal. Heat the oil in the wok, pour in the tomatoes first, and fry over medium heat until the tomatoes are soft and rotten and sandy. If they are too dry, add half a bowl of water and stir-fry.
3. Stir until the tomato soup is rich, add 1 teaspoon of sugar and a little salt to taste, then pour the fried eggs in and stir-fry well, and let the eggs be coated with tomato soup. Sprinkle with chopped green onion, and the delicious scrambled eggs with tomatoes are ready.
Steamed yellow croaker
Ingredients preparation: Yellow croaker 3 pieces, steamed fish soy sauce 3 spoons, ginger and green onion
1. After processing the fish, clean it, just use kitchen paper to dry the water, do not add salt to marinate. Many people like to add some salt to marinate before steaming the fish, which will only allow the water to analyze, and the fish tastes good.
2. Spread a few slices of ginger and some green onions on the plate and place the fish on top. After the water boils, put it in the pot and steam over high heat for 8 minutes.
3. When the time comes, open the lid of the pot, pour steamed fish soy sauce on it, add shredded ginger and green onion, add a spoonful of lard, cover and steam for 10 seconds before it is released. Add some lard when steaming the fish, so the steamed fish is particularly fragrant.
butter shrimp balls
Ingredients preparation: Fresh shrimp, appropriate amount, butter, 5 cloves of garlic, appropriate amount of salt, coriander, a little
1. Separate the shrimp heads and shrimp bodies of the shrimp bodies, peel off the shrimp shells of the shrimp bodies, pull out shrimp lines , rinse, add a little pepper and grab evenly.
2. Add a little oil to the wok, pour the shrimp heads in, and stir-fry the shrimp oil in medium heat. Add butter, melt the butter and stir-fry with more minced garlic.
3. Pour the shrimp into the pot and stir-fry until it changes color, and finally sprinkle a little salt and cilantro and stir-fry well.
