"I slowly understood the ancients after working outside for many years. This poem is about Double Ninth Festival, also called Older's Day, , High Climbing Festival, Autumn Festival, etc. People will Autumn , eat Double Ninth Cake , Chrysanthemum , Chrysanthemum , drink chrysanthemum wine, etc. This shows that this season has entered late autumn, and the diet also focuses on reducing dryness and preventing cold. Especially for children, they are in the stage of growing up, and the food should not be careless. It is recommended to give their children "1 bean and 2 dishes". The price is not high and nutritious, which helps children spend autumn safely.
1 beans: edamame
The temperature is not high or cold before and after the Double Ninth Festival, and it is the edamame rice in a full state. Its There is a lot of juice and tastes mellow. Edama rice is rich in protein , which is higher than beef and chicken. In addition, it contains a lot of vitamins, calcium, iron and other minerals, which are also good for the growth of children.
Recommended recipe: Edama rice braised oil tofu
Ingredients: oil tofu
① We peel the edama rice and wash it a few times. Boil water in the pot, add 1 spoon of salt and 1 spoon of cooking oil after the water boils. Pour in edama rice and blanch it. Cook for about 2 minutes and take it out and cold water.
②Wash the oil tofu a few times, cut it into small pieces, and put it on a plate.
③Hot the pan and cold oil, pour in minced garlic and stir-fry. Pour in the edamame rice and stir-fry for a while.
④So that the color of the edamame rice is darkened and then pour in the oil tofu stir-fry, then add light soy sauce and 1 spoon of boiling water, and simmer for a while on medium-low heat.
⑤Add 1 spoon of bean paste, continue to simmer until the oil tofu is soft.
⑥ Onion and MSG increase freshness and flavor. After stir-frying evenly, you can go out of the pot.
Tips: Oil tofu is a fried food, it is not easy to taste. We need to add a little more water and cook for a while.
2 dishes
The first dish: broccoli
As autumn goes further and further, broccoli is also on the market one after another. The price of broccoli in this season is not high, and the meat is crispy, tender and delicious, which is the best season to eat. It is rich in protein, vitamin A, vitamin C, iron, calcium and other minerals. It can be mixed coldly, stir-fried, dried, etc.
Recommended recipe: Stir-fried broccoli
Ingredients: 1 broccoli, 80 grams of mushrooms, flour, garlic, light soy sauce, salt, lard
① We steam broccoli pellets and soak them in light salt water for 20 minutes, and then break them into small pieces. Add 1 spoonful of flour, knead for a while, wash a few times, and take it out.
② Remove the stems of the mushrooms and rub the mushroom caps clean. Cut into small pieces and blanch it in a pot. At the same time, pour the broccoli into the pot, add a little salt and 1 spoon of cooking oil to blanch it. Wait until the mushrooms are soft and rinse them with cold water.
③ Add lard to the pot, pour in minced garlic and stir-fry. Squeeze the moisture in the mushrooms, pour in the mushrooms and broccoli, and stir-fry on high heat. After the mushrooms are softened, add salt and light soy sauce to season, continue to stir-fry for a few times and then serve.
Tips: There are many gaps in the broccoli buds, and insect impurities are easy to get into, so you need to soak them in light salt water first, then add flour and knead them, and then blanch them. Fry with lard to make the broccoli taste better.
The second type of vegetable: cabbage
As the saying goes, "A hundred vegetables are not as good as cabbage". After the late autumn, cabbage began to be launched. Nowadays, cabbage has just been launched, it is tender and full of moisture, and is more delicious than many vegetables. It is rich in dietary fiber, vitamins, antioxidants, etc., which can promote intestinal peristalsis and help digestion. In addition, the vitamin C content of cabbage is higher than that of apples and citrus, and proper consumption is also beneficial for children.
Recommended recipe: Pork and cabbage stewed vermicelli
Ingredients: 200 grams of pork belly, 200 grams of Chinese cabbage, 150 grams of vermicelli, onion, ginger, cooking wine, light soy sauce, dark soy sauce, salt, cooking oil, MSG, old vinegar
① We put the skin of the pork belly on the fire and roast it, then scrape it with a knife, then rub it clean, and cut it into small pieces. Add a little oil to the pot, add pork belly and stir-fry. After the pork belly is fried, add cooking wine to remove the fishy smell, then pour in light soy sauce, dark soy sauce, and old vinegar to remove the fishy smell and color. Stew for 3 minutes and pour in ginger and garlic to remove the fishy smell.
②Soak the cabbage in water and rub it clean, remove it and then cut it into small pieces. Wait until all the pork belly is colored, pour in the cabbage and stir-fry.
③Add 1 large bowl of boiling water, boil over high heat, and then cook to medium-low heat.
④ Take out the fans and soak them in cold water. When the pork belly can be inserted in the pot with chopsticks, pour in the vermicelli, stir-fry for a while, and simmer over low heat.
⑤Fry the vermicelli and add salt to season, stir-fry evenly and continue to cook for 1 minute.
⑥Spray some MSG and chopped green onion, stir-fry for a few times and serve.
Tips: Chinese cabbage has a lot of moisture and is slow to taste. Cook it with pork, and the longer it cooks, the better the cabbage is. The vermicelli is soaked in cold water, which has a high soaking rate and makes the vermicelli taste chewy.
Conclusion: These ingredients are in season before and after the Double Ninth Festival, so you can eat more, not worse than big fish and meat. I am a mother, an office worker who likes to tinker with food. Every day I am walking around the stove, pots and pans, tired and happy. All recipes are original and are prohibited from moving or plagiarism. If you like it, please like, collect, forward and follow me!
#Golden Autumn Festival talks homely ##Telegraph creation challenge#
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