As the saying goes, " Cold Dew is not cold, Frost Descent has changed to the sky ". From today on, it officially entered Frost Descent . will be winter in 15 days. The cold air is getting stronger and stronger. Not only does have a large temperature difference between day and night , but autumn dryness is also getting worse.
At this time, You should be extra careful with your diet and daily life. You should not be too thin for your clothes to catch colds easily. Pay attention to nourishing yin and moistening dryness in your diet. Especially for people with cold constitutions in , you must eat less persimmon and crab . Although these two are abundant in late autumn and taste very delicious, is both a great cold . Eating more can easily cause diarrhea and indigestion . At the same time, it will also induce cold hands and feet . harms the body and stomach . Below I recommend several foods suitable for frost . Not only nourishes yin and moistens dryness , but also drives away cold and keeps warm . is simple to prepare and has good taste, and is indispensable in autumn and winter.
1. Lamb
Among many meats, the best effect of to drive away cold is lamb . Whether in late autumn or cold winter, , a bowl of hot mutton soup will make your whole body steam.
Recommended method: [mutton tofu soup]
. If mutton soup wants to taste good, not only mutton, but also mutton bones are indispensable. Prepare 2 kilograms of lamb leg meat and 2 kilograms of lamb bones, put them all in cold water, pour them in cooking wine for 10 to remove the fishy smell, blanch for about 2 minutes, remove the blood in the mutton, and then take it out and rinse it clean.
. Wash the pot, boil water, add mutton and mutton bones, add onion and ginger to remove the fishy smell, bring to a boil over high heat, cover the pot, turn to low heat and simmer for 1 hour, stew the mutton, and stew the nutrients in it at the same time.
.html After 41 hours, take out the mutton until tender, then cover the pot and simmer for 30 minutes. This step is mainly to fully integrate the nutrients in the sheep bones into the soup.
. Prepare a soup bowl, add 3 grams of salt and 2 grams of pepper, and sprinkle some chopped green onion and coriander section for a while to serve the soup.
.; Cut the old tofu into thick slices, put it in a pot and blanch for 1 minute to remove the fishy smell; cut the mutton into large pieces and set aside. After 30 minutes, pour the mutton and tofu into the soup pot and continue to simmer for three or five minutes to allow the tofu to absorb the fresh aroma of the mutton soup.
. Finally, put the soup with ingredients in the soup bowl. The fresh, delicious, nutritious and nourishing mutton soup is ready. Drink a bowl every three days and you will never be afraid of the cold again.
2. bass
bass After autumn, it starts to be fat. In late autumn and early winter, the nutrients accumulated in the body are the most abundant. The frost season of the year is the best time to eat bass. nourishes the liver and kidneys , strengthens the spleen and stomach , eliminates phlegm and relieves cough and all kinds of .
Recommended method: [ Steamed sea bass ]
. Do not have too big size, about one pound is just right. After cleaning, cut the fish head off, break it along the fish belly, remove the middle spine, and then cut the fish into knife blocks about one centimeter, add 2 grams of salt, 1 grams of pepper, and 3 grams of cooking wine to remove the fishy smell, mix and marinate evenly for 5 minutes, place it on a plate after marinating, and prepare to steam.
. Boil water in a pot, boil over high heat and put the sea bass in it, sprinkle with scallions and ginger slices to remove the fishy smell, steam it on high heat for 7 minutes, and do not greedy for steaming sea bass. After steaming for a long time, the meat will not be tender when eaten.
.html After 47 minutes, take out the sea bass, pick off the scallion and ginger slices, and pour out the juice from the bottom of the plate. The juice is particularly fishy. Then pour it with steamed fish soy sauce, sprinkle with green and red pepper shreds, coriander, and pour 200 degrees of hot oil to stimulate the fragrance and deliciousness.
3. Lotus root
" Lotus lotus is a treasure, autumn lotus is the most nourishing ". Frost fall is the best "replenishment period" of the year. The most important thing to eat is yin and yang .As the saying goes, "If you eat lotus root when you fall in the frost, you won't be ugly in the next year," it shows how high the nutritional value of lotus root is.
Recommended method: [Steamed Lotus Root Box]
. 300 grams of pork belly, remove the skin and chop it into minced meat, add chopped chopped chopped green onion, minced ginger, 3 grams of salt, 2 grams of chicken essence, 2 grams of pepper powder, 10 grams of light soy sauce, and 5 grams of sesame oil to taste.
. Then beat an egg to increase the tenderness. Whisk quickly in one direction for 3 minutes, and make the meat filling into a ball, so that it tastes elastic and chewy.
. Two sections of lotus root, peel and cut into lotus root slices after coins, place them on the chopping board in turn, and then sprinkle a layer of starch to increase the adhesion of lotus root slices.
. Put the beaten meat filling on the lotus root slices separately, cover it with another lotus root slice, gently flatten it to make a lotus root box. Be careful not to put too much filling, otherwise it will leak out and affect the appearance. Then put the prepared lotus root box into a pot and steam it in medium heat for 10 minutes before it cooks.
.html After 410 minutes, take out the steamed lotus root box, pour steamed fish soy sauce, sprinkle with scallion shreds, pour 200 degrees of hot oil to stimulate the fragrance, and the fragrant and nutritious steamed lotus root box can be eaten.
4. Mushroom
" eats mushrooms in autumn, better than ginseng ". In late autumn, has a low temperature . The human body's immunity will weaken as the temperature drops . At this time, eats more mushrooms rich in a variety of amino acids can effectively improve the human body's resistance , changes seasons smoothly, and gets less sick in winter .
Recommended method: [Osyrup mushrooms roasted spinach]
. A handful of oyster mushrooms, remove the hard roots and tear them into small flowers, soak them in light salt water and wash them, then squeeze the water dry and set aside; a small handful of spinach, clean them after removing the roots; break the scallions, cut them into slices, put them together, and then grab a few dried chili to stir-fry them in a pot.
. Boil water in a pot, boil over high heat and add oyster mushrooms, blanch them quickly for 30 seconds to remove the earthy smell. Pour out the surface of oyster mushrooms after being brighter, rinse them clean and control the water for later use.
. Roast oil in a pot, add green onion, ginger, garlic, and dried chili to stir-fry together, first put spinach on high heat and stir-fry quickly for 20 seconds. After the spinach is broken, pour in oyster mushrooms, add 2 grams of salt, 2 grams of pepper, 2 grams of chicken essence, and 5 grams of oyster sauce to taste, continue to stir-fry over high heat, stir-fry the water in oyster mushrooms, and let the ingredients absorb the seasonings and taste. Finally, pour in a little water starch to increase the adsorption, pour in sesame oil to brighten and enhance the fragrance, and then turn evenly and taste delicious.
5. radish
The old saying goes, " frost has come to pulling radish, and radish is better than ginseng after autumn". As a poor ginseng, radish is a frequent visitor to the dining table throughout the autumn and winter. radish is a regular visitor to the dining table. crunchy, sweet and juicy , 1 appetizing and ventilating to digest , health care, choose it .
Recommended method: [Shredded Radish Egg Soup]
. Prepare a fruit radish, peel the skin and cut it into thin strips; small handful of white jade mushrooms , remove the roots and wash it and cut it into small pieces; fry a few eggs into poached eggs for later use.
. Add a little base oil to the casserole, add chopped green onion and stir-fry for about 1 minute to remove the spicy and astringent flavor. After the shredded radish is broken, add white jade mushrooms and stir-fry evenly, then pour in half a pot of boiling water, add the fried eggs, cover the pot and simmer for 15 minutes, stew the soup and make it rich.
.15 minutes later, radish soup has become thick and white. At this time, add a little salt and chicken powder to season it to retain the original fragrance of radish soup. Drink it often to relieve the qi and also to arouse appetite.
The old saying goes, " eat 5 treasures during the frost, don't ask the doctor to look for ." During the frost, eat more 5 treasures above to nourish the body and lay the foundation for winter !
First food editor: Xiaoya
