Generally speaking, there are three ways to deal with autumn fatigue: one is to have a good sleep, the other is to exercise appropriately, and finally to improve your diet! Lao Yu is an author in the food field, so today I will share with you three "revitalizing dishes". These dishes are not only extremely nutritious, but also expensive. Eating them regularly will ensure that we can spend autumn refreshedly!
1. Chinese cabbage
Chinese cabbage is rich in nutrients and has the title of " Plant Nutrients ". In addition, there were not many vegetables in the late autumn season in ancient times, so it is known as " Emperor's Vegetable "! Regular eating of Chinese cabbage can not only supplement a large amount of vitamins, amino acids, and other nutrients, especially its unique aroma, but also play a role in calming the mind and eliminating irritability.
Recommended recipe [Steamed Chinese Cypress]
Ingredients: Chinese Cypress, flour, fine corn flour, garlic, light soy sauce, rice vinegar, chili oil
1. First wash the Chinese Cypress with clean water, remove the rotten leaves, then drain the water and put it in a basin; then pour in a little flour and fine corn flour, gently turn it over with your hands, and let the Chinese Cypress evenly coat it with flour.
2. Put the floured Chinese cabbage into the steamer, steam it on high heat, steam it for 6 minutes. When steaming Chinese cabbage, peel the garlic, mash it into a paste with garlic mortar and and pour it into a bowl, add an appropriate amount of light soy sauce and rice vinegar, and finally add a spoonful of chili oil and stir well. When eating, just dip it.
Tips: Remember, after washing the Chinese cabbage, you must drain the moisture, because too much water stains will cause the flour to condense into a clump and affect the taste; secondly, steam it for 6 minutes after steaming, and the vegetable will soften over time; finally, pay attention to one thing: when mixing garlic paste, light soy sauce and rice vinegar will be half each, which will taste the best.
2. Kelp
Kelp has a crisp and tender taste and a delicious taste that is deeply loved by everyone. In particular, kelp is also a vegetable with very high nutritional value, especially it is rich in iodine, which is very suitable for friends who are suffering from autumn!
Recommended recipe [Spicy and sour kelp shreds]
Ingredients: kelp shreds, carrots , pickled peppers, millet spicy, white sesame, garlic, sugar, light soy sauce, rice vinegar, oyster sauce, pepper
1, peel the carrots and wash them and cut them into thin strips for later use; put the kelp shreds in a pot and blanch them until they are broken, then remove them and drain them for cooling; peel the garlic, wash the spicy millet and cut them into circles, and chop them for later use.
2. Put half a spoonful of sugar, one spoonful of oyster sauce, three spoonfuls of rice vinegar, one spoonful of light soy sauce, and smash the garlic and put it in the bowl. Then put all the ingredients into the bowl, sprinkle a handful of white sesame seeds and stir evenly.
Tips: Blanch kelp, whether it is silky, flaky or knotty, put it in a pot with boiling water and blanch it for 3 minutes. Because the time is long, the taste of kelp is soft and the time is short, and the kelp is not cooked thoroughly.
3. Pumpkin
Pumpkin is mild in nature and is a food with very rich dietary fiber; secondly, eating pumpkin frequently in autumn can not only strengthen the spleen and lungs, but also relieve tension and relax the spirit, especially suitable for friends who have a lot of work.
Recommended recipe [Coconut Pumpkin]
Ingredients: Pumpkin, glutinous rice flour, Coconut Pumpkin , sugar
1. First peel and wash the pumpkin, then cut it into thin slices or small pieces, put it in a steamer and steam it, then let it cool and set aside. When the pumpkin is cool, add an appropriate amount of sugar, weigh the pumpkin puree with a spoon, then add a little glutinous rice flour and stir evenly with a spoon.
2. Spread a layer of cooked oil on the baking tray or baking bowl (corn oil is also OK), then pour in the stirred pumpkin puree, smooth it slightly with a spoon, then put it in the oven at 120 degrees, bake for 15 minutes. After baking, turn it upside down and cut it into pieces, sprinkle with coconut paste.
Tips: The method shared by Lao Yu is to use pumpkin, or it can be replaced with purple potato, yam , etc. If you have the conditions, you can even make these ingredients together. The finished product made in this way is more beautiful, and of course, the taste and taste are richer and more delicious!
——Lao Yu said—
In fact, our bodies are very sensitive. Whenever the seasons or climate change, there will be some subtle changes. This tells us that the seasons have changed and the temperature has changed! Therefore, from a dietary perspective, we must make timely adjustments so that we can spend autumn peacefully and comfortably!
Secondly, in response to autumn fatigue, you should be light in your diet, not greasy. It is said that autumn is the season for tonic, but what Lao Yu wants to tell you is that every household now has a good diet, and there is no shortage of big fish and meat. Therefore, in the past, the infusion in autumn was not suitable for our modern people's physique. On the contrary, a light diet is more friendly to us! I am greedy Lao Yu, thank you for watching, thank you!
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