Tomorrow Frost will fall . No matter the rich or poor, you should eat more of these 6 treasures, follow the old traditions, moisten the lungs and eliminate the dryness of autumn, and be in good health.
Tomorrow is the Frost Descent solar term, which is also the last solar term in autumn. Its arrival means that winter is approaching, and you need to prepare thick clothes in advance to resist the cold. Food is the most important thing for people. At this time, the weather is dry and easy to get angry and cold. What is suitable for eating during the Frost Descendant solar term?
As the saying goes, "Winter nourishment is not as good as frost and nourishment." You should also adjust your diet appropriately. According to the old tradition, you should eat less dry and hot foods during frost and eat more foods that can nourish yin and moisten the lungs, remove fire and prevent autumn dryness. For example: lotus root, lily , taro, radish , etc. These ingredients are good choices during the frost season. Next, I will recommend 6 home-cooked delicacies to you. You can eat them if you like them.
Asparagus - [Stilled asparagus shredded pork]
Ingredients: 350 grams of asparagus, 200 grams of shredded pork, one green pepper, 3 teaspoons of light soy sauce, one teaspoon of salt, a little shredded ginger, a little crushed garlic
Method: 1. Add light soy sauce to shredded pork, half a teaspoon of starch and marinate for 10 minutes. 2. Remove the old part of the roots of the asparagus, wash it and cut it into slices. Remove the seeds of the green peppers and then cut them into wide strips. 3. Heat the oil in the pan, heat it up, pour in shredded pork and ginger and stir-fry over high heat for 3 minutes, and then serve after the juice is collected. 4. Pour a little oil into the pot, heat it up, pour in minced garlic, asparagus, salt, and chicken essence, and stir-fry over high heat for 2 minutes. 5. After changing color, pour in shredded pork and green peppers and stir-fry over high heat for 2 minutes, then turn off the heat.
lily - [Celery Stir-fried lily]
Ingredients: 200 grams of fresh lily, 300 grams of celery, 1 millet spicy, a small spoon of salt, a little chicken essence
Method: 1. Break the fresh lily into small petals, wash and drain the water. 2. Remove the leaves of the celery and wash them, cut them into small pieces and blanch them for 2 minutes. Cut the millet into small particles. 3. Heat the pan and heat the oil until 60% hot, pour in lily and millet spicy and stir-fry over high heat for 1 minute. 4. Pour in celery, salt, and chicken essence, stir-fry for 1 minute, and then put it in a plate after it is tasted.
Radish - [Duck meat stewed radish]
Ingredients: 4 duck legs, 3 radishes, 2 star anise, 2 bay leaves, 3 grass fruit html, 3 cinnamon, 3 tsp light soy sauce, 4 ginger, 3 tsp salt, a little chicken essence, 3 tsp rock sugar, and half a spice powder
Method: 1. Chop the duck legs into large pieces and cut the radish into slices. 2. Heat the pan and heat the oil, pour in the duck meat and stir-fry over high heat for 2 minutes. 3. Add slices of ginger, garlic, star anise, cinnamon, bay leaves, grass fruit, rock sugar, and five-spice powder, then pour in light soy sauce and turn it evenly, pour in a bowl of hot boiled water and cover the pot and simmer for 10 minutes. 4. Add radish, salt, and chicken essence and stir-fry evenly, pour in a large bowl of hot water, simmer in medium heat until the radish is soft and rotten, then put it on a plate, sprinkle with chopped green onion and coriander to garnish.
Lotus root - [ Cold lotus root slices ]
Ingredients: a piece of lotus root, pickled pepper, salt, millet spicy, coriander, minced garlic
Method: 1. Peel the lotus root into thin slices, and rinse it with water. 2. Then blanch and remove for 2 minutes, and then cool and boil water. 3. Shred millet spicy and coriander. 4. Put the lotus root into a basin, add garlic, salt, and coriander and mix well. Then pour in pickled peppers and pickled pepper water and soak for half an hour, and then eat.
Taro — [ Braised Pork Stewed Taro ]
Ingredients: 400 grams of pork belly, 300 grams of taro, 2 star anise, a small handful of rock sugar, 3 peppers, 3 light soy sauces, half a spoonful of dark soy sauces, a little chicken essence
Method: 1. Cut the pork belly into large slices, peel the taro and cut it into large pieces. 2. Add light soy sauce, dark soy sauce and cooking oil to marinate for 10 minutes. 3. Heat the pot, pour in a small spoonful of cooking oil and heat it, pour in pork belly and stir-fry for 2 minutes on high heat, then simmer for about 2 minutes in medium heat, then pour in a bowl of hot water, add rock sugar, star anise, and chili to simmer for 4 minutes in medium heat. 4. Pour in taro, add salt and chicken essence, and simmer over medium heat until the taro is soft and then serve.(Cigarettes can also be left unsold)
Persimmons - [ Persimmon Cake ]
Ingredients: Crispy Persimmons
Method: 1. Remove the hard skin of the crisp persimmons. Do not remove the stems. Then tie the stems of each persimmon with thread. Be careful not to throw away the peeled hard skin. 2. Put the hard crust on a bamboo plaque and make it dry. Hang the persimmons and air-dried. After drying until it is finished, you can pinch it. 3. After air-dried persimmons, take them off, spread them with persimmon skins and put them in a ventilated place for another week, cover them until there is a layer of white frost on them, and you can eat them.
