The first radish tassel: Recommended recipes fried radish vegetables
The radish vegetables brought by my hometown, only vegetables that are available in autumn!
Ingredients: Radish vegetables, garlic, millet spicy
Method:
1. Wash the radish vegetables, boil a pot of boiling water, add a little oil to the water, and after the water boils, first put one end of radish and blanch for 2 minutes, then put the whole radish leaves in the pot and blanch about 1 minute. Put the blanched radish vegetables in cold water immediately soak it in cold water, so that it can keep green and not yellow
2. Blanched radish vegetables, squeeze the water and chop it, chop the garlic and millet spicy, set aside, Add lard to the pot, and other oils are also OK, but lard is the most fragrant
3. Heat the oil and pour in the radish vegetables, stir-fry with garlic and millet spicy, add appropriate amount of salt and chicken essence and stir-fry evenly, pour some cooking wine on the side of the pot to increase the aroma, stir-fry over high heat and stir-fry evenly for a while and then it will be released!
4. Add a little more fried radish and vegetable oil, and the taste will be better! Radish vegetables are rich in vitamins and a lot of dietary fiber, and can also protect the eyes. It is a rare side dish in autumn and tastes very good.
The second type of mutton: Recommended recipes for stewed lamb chops
Winter is coming. Let’s learn the simple version of stewed radish lamb chops
Ingredients: Ningxia Yanchi Beach lamb chops 2 jin, 1 radish (preferably round radish, with a thicker taste), pepper, ginger, coriander A little red date wolfberry
Method:
1. Cut mutton chops into clean water to wash away the blood water, add mineral water to the casserole (use an iron pot without a casserole, the amount of water is less than two-thirds of the pot)
2. The water in the pot is slightly bubbled and add ginger slices and pepper (can add star anise cinnamon and other large ingredients according to the taste. I personally recommend not to use cooking wine. First, the taste of the cooking wine itself will affect the taste of the soup, and second, Ningxia mutton has almost no mutton flavor )
3. After boiling the water, add mutton, beat off the blood foam floating on soup noodle , cover the pot and wait for the water to boil again, add half a bowl of clean water (this step is to make the soup cleaner) The water boils again Add radish (radish can be cooked for 15-20 minutes, and decide the time to add according to your favorite softness and rot)
4. Cover and simmer for 40 minutes, and finally add 4 teaspoons of salt, one spoon of chicken essence, 3 teaspoons of white pepper powder, add red dates, wolfberry coriander, and cook for another minute. The delicious, soft and stewed radish and lamb chops are done! Finally, you can prepare pea tip , Chinese cabbage and other favorite side dishes, and add them after drinking the soup and eating the meat!
The third duck meat: Recommended recipe Ginger duck
Without a drop of water, the taste is super fragrant. Girls must learn this ginger duck when they are cold and afraid of cold! The method is simple, please arrange it if you like it.
Ingredients: fresh grass duck, a large piece of old ginger, sesame oil, rice wine, light soy sauce, dark soy sauce, oyster sauce, maltose
Method:
1. Cut the old ginger into thin slices with a knife, the more the better
2. Put sesame oil in the non-stick pan. , pour in slices of ginger and stir-fry, add duck meat and stir-fry to bring out the aroma
3, add two spoons of light soy sauce, one spoon of dark soy sauce, one spoon of oyster sauce, and one spoon of maltose stir-fry evenly
4, add half a bottle of rice wine, cover and boil over high heat and simmer for low heat for forty minutes, and then close to high heat and close to juice. The taste is really amazing. The duck meat is crispy and rotten and has a huge fragrance. Friends who have never tried it must try it.
The fourth persimmon: Recommended recipe Persimmon yam puree
This season is the time when persimmons are ripe. The persimmons are ripe red, peel them off and eat them directly. The sweet taste immediately fills your mouth. It is also a great choice to make small desserts. Added a touch of sweetness to this autumn.
Ingredients: Persimmons, yam
Method:
1. Filter out the rice brew sauce and leave the rice brew for later use. Peel the yam and steam it in a pot and mash it slightly. After mashing the yam, add it Filtered rice into
2. Stir well, then mash it into a paste, dig out the cooked persimmon meat, spread it on the yam paste, and finally use spray gun to roast the persimmon meat, which is very fragrant
3. Persimmons are very sweet and have enough sugar. The surface is roasted with fire and caramelize, which makes it a special taste when eaten. A very simple little dessert, easy to operate, you can try it!
The fifth beef: Recommended recipes Home-cooked roast beef
soft and tasty roast beef , soft and glutinous potatoes, sweet radish ~ nutritious and delicious
Ingredients: potatoes, carrots, beef cut into pieces, soak potatoes, beef pieces, cut into pieces, cut into pieces, slice ginger
Method:
1. Put a cold water beef into the pot, put a section of green onion, two spoons of cooking wine, blanch for 3-5 minutes, then remove the water and rinse
2. Add rock sugar to boil and make it bubbles. Add beef and stir-fry evenly and color it. Add boiling water and a can of beer to make it higher than the beef (add enough water at a time), add onion slices, ginger slices, a small piece of cinnamon, more than ten peppercorns, two star anise, two bay leaves, two hawthorn slices, one piece of tangerine peel (replacement of orange peel), two tomato sauce, one spoonful of soy sauce, one spoonful of dark soy sauce, two spoonfuls of light soy sauce, simmer over low heat for 1.5 hours
3. Add potatoes on the lid, continue to stew for 15 minutes after carrots, close the juice over high heat, and leave the pot~
The sixth autumn pear: Recommended recipe Rock sugar tangerine peel roasted pear
Ingredients: pear, tangerine peel, wolfberry, dried lilies , soil rock sugar, red dates
Method:
1. After the pear is clean, cut off the top and use it as a lid; dried lilies, red dates and tangerine peel can be slightly soaked in warm water;
2. Dig out a shape similar to a cup inside the pear; put the ingredients into the pear and cover the pear lid; wrap the pear in tin foil;
3. Bake at 230 degrees in the oven for 40-60 minutes; put it in a dish and decorate it and it is ready to eat.
The seventh yam: Recommended recipe Yam beef soup
The weather is getting colder and colder. Arrange a steaming soup and promise me that I must try this yam beef soup, which is fresh and tender.
Ingredients: yam, beef, small vegetables , walnut oil
Method:
1: Cut the beef into thin slices, put it in water to remove blood, and add ginger to remove fishy smell.
2: A large spoonful of corn starch, add some water and stir evenly, then add beef, a little salt, and a little soy sauce and marinate evenly for 10 minutes.
3: Cut the yam into thin slices, add complementary oil to the pot and pour in the yam and stir-fry, add water and cover and cook.
4: After the water is boiled, add the beef, cover it and simmer, boil it, and then beat it to remove the foam.
5: Cook the beef for 5 minutes to avoid getting old. Add some vegetables to match, sprinkle a little salt to season, sprinkle with chopped green onion and put it out of the pot.
6: Because the baby also eats it, the ingredients are processed according to the baby's chewing ability when making it. Babies under one year old do not add any seasonings. Add water to corn starch, and you can put less water, so I put a little too much.
The eighth Mustard : Recommended recipe Pork liver mustard soup
I remember when I was a child, I was very picky in food and didn’t like to eat meat. Every time I went to the doctor for my physical examination, I felt that I was malnourished. Later, my mother started to make pork liver soup at least twice a week for me to drink. At first, I was quite resistant, but I really couldn’t try it later. It turned out that the meat of pork liver can be so tender, and with crisp and delicious mustard greens, it tasted great!
Ingredients: pork liver, mustard greens, a little shredded ginger, corn starch, rice wine, peanut oil, a little salt
Method:
1. Wash the pork liver and slice it into a bowl, one spoonful of rice wine, one spoonful of starch, and a little shredded ginger, marinate the pork liver for five minutes.
2. Break the mustard greens and wash them for later use.
3. Boil water in a pot, pour a little oil, salt, and water into the pork liver, stir the pork liver with chopsticks, turn off the heat when the water boils again.
4. It is completed in a few minutes, without any complicated processes. The most important thing is that the pork liver that has been marinated with rice wine and shredded starch ginger will be very tender and fresh, and the pork liver will be super delicious. It is really nourishing blood and burning!
three avoid three
1. Drink herbal tea carefully
5 In autumn, due to dry weather, you will get angry. Don’t be greedy for coolness at this time, boiling water, and eat less ice cream.
2. Don’t show your feet while wearing
The old saying goes, “ white dew body is not exposed, cold dew feet are not exposed”, which means that after the cold dew, the weather turns from cool to cold. Pay more attention to keeping warm and preventing illness.
3. Go to bed early and don’t stay up late
Avoid staying up late and keep it in mind. Get up early and go to bed early.
is committed to using the simplest ingredients to share the most delicious dishes for you. Have you learned how to make the 8 foods shared above? Learn to try it at home! Welcome to like, follow, forward and collect it. Thank you for your support! See you next time.
