The bitter summer has passed and the beginning of autumn has arrived. I believe that everyone is making efforts to reserve fat and energy for autumn and has begun the long road of "posting autumn fat". However, if people "post autumn fat" every day, people will always lose the fresh feeling and become bored, so What should we do when " posts autumn fat "?
You should remember to "post autumn fat" after autumn begins! Eat less food, eat more sour foods, and enjoy the coolness of autumn . The "one thing" mentioned here to eat less refers to ginger. Summer is over, which means that the season of "eating ginger in summer" has been marked with a comma. Because it is one of the "three-piece set to remove fishy smell", it cannot be completely ended.
Eat less ginger in autumn. Ginger is often eaten in summer to get rid of coldness in the body, because people are greedy for coldness in summer. However, in autumn, when the temperature becomes cooler and the air becomes drier, eating too much ginger will cause the body to become dry and dry.
In dry autumn, we should eat more sour foods. Eating more sour foods can help us "stick to the autumn fat" while relieving tiredness, and can also relax the body and mind. Today, the editor will share with you two common ways to cook sour foods.
[ Lily : Pumpkin Steamed Lily]
① Peel the pumpkin, remove the pulp and cut into thick slices, arrange them neatly on a plate.
② Sprinkle a small amount of white sugar evenly on the pumpkin slices for a better taste.
③ Wash the lily, remove the brown part and break it into petals and spread it on the pumpkin. Wash the red dates and place them on a plate.
④ Place the dish on a plate and steam it in a pot. Turn to low heat and continue steaming for about 20 minutes. Sprinkle a handful of wolfberry before serving to make it more beautiful.
Lily is acidic, sweet and mellow. It is a good nourishing product and has extremely high nutritional value when used as a simple daily medicinal diet.
[Tomato: Tomato Beef Brisket]
① Wash off the blood and cut the beef brisket into pieces, pour it into a pot, add water and a three-piece deodorizing set, blanch it, take it out, wash it again and set aside.
② Cut the tomatoes with a cross-cut knife and blanch them in boiling water for 10 seconds, take them out and peel them, cut half into cubes and half into dices and set aside.
③ Add oil and rock sugar to the stew pot, stir-fry the sugar color, then pour in the beef brisket and stir-fry until coloured.
④After the beef is evenly colored, add onion, ginger, cinnamon, bay leaves and star anise to dry slightly, then add a small amount of dark soy sauce, an appropriate amount of light soy sauce and oyster sauce and stir-fry evenly.
⑤ Stir well and add diced tomatoes to stir-fry out the juice. You can add a spoonful of tomato sauce to make it more delicious.
⑥After the juice is stir-fried, add tomato cubes and stew. After the beef is fully seasoned, add salt and pepper and serve.
Adding , potatoes, carrots, , etc. in the process will make the taste more delicious. Beef is an excellent meat for "autumn fat". When paired with acidic tomatoes, is healthy and palatable.
Fine wine goes with delicious food. How can you have good food without fine wine? In the dry autumn, Maotai-flavor wine with high acid content is good news for wine lovers. Due to long-term storage of Maotai-flavor wine, volatile substances evaporate up to 70% during the process. Seven or eighty-eight, the nutrients and other contents are getting more and more. Today I will recommend the following 2 niche Maotai-flavor wines to you.
Han Dong Master Liquor
Han Dong Master Liquor Treasure 10 is a relatively niche Maotai-flavor liquor. It is too niche because its brewer Zeng Chuanzheng ( Li Xingfa direct disciple) strictly controls its quality and strives for excellence. It took more than 20 years to develop the wine quality alone, which led to the birth of Han Dong Master Liquor (Zhiyu) into "troubled times" . Although Handong Master Liquor Treasure 10 is a niche product, it is highly sought after by drinkers who have tried it, thanks to its impeccable wine quality that has been honed for more than 20 years.
Han Dong Master Liquor Treasure 10 is a product of Moutai Distillery . Its taste is quite similar to Moutai . It is regarded by many wine lovers as the "replacement sauce wine" . It has an excellent reputation. Its packaging is more exquisite than , which adds color to its reputation.
Tanjiu Jinjiang
Tanjiu Jinjiang is produced in the "Xiantan Distillery". It is known as the "King of Base Liquor" in Sichuan. Its main focus is base wine, and the quality of the wine is remarkable in the entire wine industry, but it is extremely Do less promotion of finished products and tend to be more popular.
It is brewed using the traditional Daqu Kunsha process. It is a typical Sichuan style sauce wine. In addition to the outstanding sauce aroma, it also has a more prominent floral and fruity aroma. The aroma is light and elegant, the taste is full and mellow, and the aftertaste is moderate. It is one of the few in the wine circle. Wine companies dare to label their wines with real vintages and real matching proportions.
Maotai-flavor wine has many benefits as a sour food, but it is all based on drinking it. Today's sharing ends here. Do you understand that "post autumn fat" means eating less food and eating more sour foods?
