Introduction: It’s the beginning of autumn. I have collected 5 stews . They are highly nutritious and easy to digest. I make them in different ways every day. They are nourishing and delicious. They are so delicious!
"The smoke of firework in the world is the most soothing to ordinary people's hearts." Firewood, rice, oil and salt are the most ordinary, simple but can warm the tired body. Three meals a day and four seasons, food carrying the smoke of firework is the most soothing! Hello everyone, I am your old friend Xiaofeng. Time flies so fast. In the blink of an eye, the wind smells like autumn. When I turn around, summer has become a story...
It's the beginning of autumn, and the weather is much cooler. As the saying goes, "Take nourishment in autumn and kill tigers in winter." Autumn is appropriate. Taking supplements can not only make up for the physical damage caused by the "bitter summer" in summer, but also enhance the body's immunity and resistance, laying a solid foundation for a safe winter. For autumn nourishment, keep these 5 dishes in your collection. They are highly nutritious and easy to digest. Make them in different ways every day. They are nourishing and appetizing. They are so fragrant!
[Stewed red shoe fish]:
Red shoe fish is also called matchmaker fish . It is delicious and nutritious. Now is the time when the red shoe fish is on the market. I bought two of them and simply stewed them at home. It is nutritious and nutritious. Nourishing, delicious, not irritating, so fragrant!
1. First clean the red shoe fish, remove the scales, fins, gills, internal organs and the black film in the belly, then rinse it several times until the fish meat turns white.
2. Then divide the red shoe fish into small pieces, add shredded ginger, green onions and cooking wine, pour in water that has not covered the fish, stir evenly and soak for about half an hour. The purpose is to soak out the blood in the fish meat so that the prepared fish soup is fragrant but not fishy!
3. After half an hour, take out the fish and rinse it again, drain the water, then add oil to the pan. When the oil temperature is 40 to 50% hot, add the red shoe fish and fry until both sides of the fish are golden brown, then add Stir-fry appropriate amount of shredded ginger, then add boiling water and simmer for 5 to 8 minutes.
4. When the time is up, turn off the heat, then add a spoonful of salt, an appropriate amount of pepper, chopped green onion, and coriander. Stir evenly and it's ready to serve. It's so fragrant!
[Vegetable stew]:
Autumn is the harvest season of various vegetables. Eating more vegetables in moderation is helpful to maintain nutritional balance, moisturize and hydrate to prevent autumn dryness. This pot of vegetable stew is very nutritious and simple to make. Adults Children love to eat it!
1. The main ingredients used in this dish are: potatoes, cauliflower, mushrooms, onions, carrots and eggplant. Wash them separately and cut them into small pieces that are easy to eat. The amount of each vegetable is based on own preferences.
2. Then heat up the pan and add oil. When the oil temperature is 50% hot, add the diced pork and stir-fry until the diced pork changes color, then add the chopped green onion. After stir-frying, add a spoonful of soybean paste , continue to stir-fry until the aroma of the sauce is released. Add potatoes, eggplant and shiitake mushrooms, stir-fry evenly, then add enough water to cover the vegetables, bring to a boil over high heat and continue to simmer for 5 minutes.
Soybean paste is the key to the deliciousness of this dish. The stewed dish with soybean paste has a strong sauce aroma, which is delicious and tasty.
3. When the time is up, open the pot and season: add a spoonful of salt, a spoonful of sugar, and an appropriate amount of pepper. Stir evenly, then add the cauliflower, carrots and onions. Continue to simmer for 2 minutes, then turn off the heat. Sprinkle an appropriate amount of chicken essence before serving. Fresh and delicious.
[ Cabbage stewed vermicelli ]:
Cabbage stewed vermicelli is a home-cooked stew that must be eaten in autumn and winter. There is a secret to its deliciousness. Let me share the delicious recipe of this stew:
1. Help cut the cabbage. Cut into diagonal slices, tear the cabbage leaves into pieces by hand and set aside.
2. Take a piece of pork belly and cut it into slices, slice the ginger and garlic, chop the scallions, and soak the dried chili peppers in water for a while before cutting them into sections. Soak a handful of vermicelli in hot water until soft.
3. Add a little oil to the pan, heat it up and stir-fry the pork belly. After the pork belly is fragrant and the fat is released, add light soy sauce and dark soy sauce to adjust the color. Then add dried chili segments, ginger slices, garlic slices, chopped green onion, Star anise and cinnamon, stir-fry until fragrant and add Season with an appropriate amount of salt and sugar, stir-fry evenly and then add the cabbage sticks first. Stir-fry the cabbage sticks until soft and tender, then add the cabbage leaves and continue to stir-fry. After they are soft, add an appropriate amount of water (just enough water can cover the cabbage). , not too much), cover the pot and simmer slowly over medium heat.
4. After boiling the pot, add the soaked vermicelli and continue to simmer for about 5 minutes. After the soup is reduced over high heat, turn off the heat and serve. Sprinkle an appropriate amount of coriander segments before serving to enhance the freshness.
When making cabbage stewed vermicelli, the vermicelli should be soaked in hot water in advance, because the vermicelli is very absorbent. If it is not soaked in advance, it will absorb most of the soup after being put into the pot, causing it to become mushy. Pot, and it takes a long time to simmer until it becomes tender, which is time-consuming and fire-consuming!
[ Potato Stewed with Pumpkin ]:
Potatoes and pumpkins can be said to be the main dishes on people’s tables in autumn and winter. They are stewed together. They are nutritious and delicious and not greasy. Stewed in a big pot, the fragrant and glutinous rice is delicious. like!
1. Take a piece of pumpkin, remove the seeds and skin, wash it and cut it into small pieces; then take a potato, peel it and dig it into small pieces with a spoon. Do not cut it with a knife. The texture of digging it with a spoon is different from cutting it with a knife.
2. Add oil to the pot. When the oil is 50% hot, add the potatoes and pumpkin pieces. Stir-fry for about 1 minute and then add an appropriate amount of water, just enough to cover the vegetables. Then cover the pot and simmer for about 15 minutes.
3. When the time is up, open the pot. If there is a lot of soup, reduce the juice over high heat until pumpkin juice is thickened. Add a spoonful of salt and a little sugar, stir evenly and take it out of the pot. Then sprinkle with a little chopped green onion. Delicious, simple and delicious.
【 Lamb chops stewed with radish 】:
The weather is getting colder in autumn, and mutton is warm in nature. Eating a little mutton in moderation has the effects of replenishing qi and replenishing deficiency, dispelling cold and warming the stomach, warming the body and strengthening the spleen. A simple stew of mutton and radish is delicious. Fire, fresh and delicious!
1. Put the lamb chops into a basin, add an appropriate amount of flour and water, scrub the lamb chops for a while, and then rinse them clean.
2. Blanch the lamb chops in a pot under cold water. When blanching, add a few slices of ginger, green onions and an appropriate amount of cooking wine to remove the fishy smell. After blanching for two minutes, take the lamb chops out and run them under cold water, and rinse away any foam on the surface.
3. Then add oil to the pan, add a handful of rock sugar, and stir-fry until the rock sugar melts and turns amber. Add in the lamb chops, then continue to stir-fry. When the surface of the lamb chops is slightly browned, add an appropriate amount of hot water. The amount of water should cover the lamb. Row, then add appropriate amount of green onions, bay leaves, pepper, cumin and cooking wine, simmer over high heat for 5 to 6 minutes without covering the pot, so that the heat evaporates to take away the fishy smell of the mutton, and the cooked mutton is fragrant but not fragrant. fishy.
4. When the time is up, turn off the heat, then add a spoonful of light soy sauce and a little dark soy sauce and stir evenly. Then transfer the lamb chops together with the soup to the electric pressure cooker , and use the stew function to stew until cooked.
5. Then cut an appropriate amount of carrot and green radish cubes. The carrot cubes can remove the fishy smell and increase the freshness, and the green radish can produce fluid and reduce internal heat, which complements the mutton perfectly.
6. When the time is up, transfer the lamb chops to the wok, then add green radish and carrot cubes, add a spoonful of salt and an appropriate amount of pepper to taste, continue to simmer for 15 to 20 minutes, and then reduce the soup over high heat. , then turn off the heat and take out the pan, and finally sprinkle with chopped green onion, it’s so fragrant!
It’s the beginning of autumn. I have collected 5 stews. They are highly nutritious and easy to digest. I make them in different ways every day. They are delicious but not irritating. They are so fragrant! I am Xiaofeng, an uncle born in the 1970s who walks in the sunshine looking for delicious food. If you like Xiaofeng’s sharing, please support Xiaofeng by forwarding + liking + collecting. See you in the next issue! Thanks for the support! Thank you for meeting me!
This article was originally created by Fengzi, a foodie. Welcome to follow and communicate with you so that everyone can benefit. If we are three people together, we must have a teacher~
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