After autumn, eat more alkaline foods. The powder is sweet and sweet, reduces dryness and relieves autumn fatigue, and is full of energy through autumn. After autumn, the temperature gradually cools down. After a whole hot summer, people's body is in a stage of excessive consumption. When summer passes and autumn comes, people's appetites begin to improve, and people sweat less, plus stickers. Autumn fat is nourishing, and you eat more. All kinds of big fish and meat are also indispensable. At this time, the body has an indescribable sense of exhaustion. "Autumn lack and summer doze" also make sense. After physical fatigue, people are prone to fatigue, lack of energy, dozing off, and so on. These manifestations are actually the natural physiological responses of the human body in different seasons. After a period of adjustment, the phenomenon of lack of autumn will be eliminated naturally.
However, under the influence of autumn dry weather and lack of autumn, our daily diet still needs to be adjusted accordingly to suit this climate. To alleviate the lack of autumn, it is necessary to go to bed early and get up early, regular diet, plus appropriate exercise, avoid overeating in autumn, and eat less spicy barbecued food at the same time. In addition, reducing temper can also effectively relieve autumn fatigue. In addition, you can also eat some foods to reduce autumn fatigue. "Autumn fatigue" is related to the acidity of body fluids. At this time, you can eat some alkaline foods to neutralize them, and eat more seasonal vegetables, fruits and vegetables. Pumpkins, grapes, peaches, etc. are all very good choices. There is another food that should not be missed, that is: yam .
Autumn is also the season when taro is on the market. Now it is the season to eat it. The taro is an alkaline food with a waxy texture, containing protein, carbohydrates, calcium and many other nutrients. The taro contains crude Protein, glycan, etc., regular consumption can enhance the body's immunity. There are many ways to eat taro. The method to be shared here is: taro, chestnut, sweet potato syrup, this syrup uses not only the sweet taro, but also the seasonal delicacy chestnut and sweet potato together, not only the taste is richer, but the nutrition is more comprehensive and complementary, and the taste is good. Nutritious enough,Cut into pieces and boil it for a while. Adults and children are especially fond of it. In autumn, it is better to eat potatoes. The flour is sweet and glutinous, which reduces dryness and relieves autumn fatigue, and is full of vitality to spend autumn.
[Taro, chestnut and sweet potato syrup]
Prepare ingredients: 1 fragrant taro, appropriate amount of chestnut, and 1 sweet potato.
Prepare ingredients: sliced sugar appropriate amount.
Detailed method:
1. Peel the fragrant taro, wash and cut into small pieces for later use, peel the sweet potato, wash and cut into small pieces for later use. (It is recommended to choose fragrant taro for taro, which tastes more glutinous and delicious when cooked). For the sliced taro and sweet potatoes, the starch on the surface needs to be cleaned, so that the boiled sugar water is clearer and not turbid.
2. The chestnuts bought here have only the surface hard shell removed, and there is a layer of inner shell that has not been removed (so that the chestnut is more resistant to storage and not easy to deteriorate). Buy it and soak it in boiling water for 5 minutes. This shell can be easily removed.
3. Prepare a soup pot and put the processed taro, sweet potato and chestnut into the pot. Add the right amount of water, cook for about 20 minutes on high heat, and finally add the right amount of sugar to the pot and boil to melt.
Put it in a warm state, and you can serve it on the table. This is a home-cooked version: taro, chestnut, sweet potato syrup is ready, and the syrup, sweet, glutinous, and red in soup It is bright and attractive, not turbid at all. It is very appetizing when you look at it. The powdery waxy of taro and sweet potato, and the fragrant waxy of chestnut, are very appetizing, delicious and nutritious. It can reduce dryness and relieve autumn fatigue. It can also promote intestinal digestion, which is good for health. Adults and children love to eat it, and it is also in season to eat it. Every time our family cooks a pot, every time we eat it up. When you are hungry in the afternoon, eat it as an afternoon tea dessert,Come to a bowl and eat, the whole person is full of energy. The simple, nutritious and delicious recipes are shared with you. If you like, you can collect them and try them.
Lily Food Talking Cooking Tips:
1. The fragrant taro is used for the taro, which has a more glutinous taste. For the sliced taro and sweet potato pieces, first rinse the starch on the surface with water, so that the boiling soup will be more translucent and not turbid.
2. The method of peeling chestnuts is also very simple. If the chestnuts are cut and scratched first, and then soaked in boiling water or boiled, they can be easily peeled.
3. Add sugar to the boiled sugar water according to your own preferences. It is recommended that less sugar is more healthy.
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