Time flies so fast, and in a blink of an eye it enters autumnal equinox . There are six solar terms in a season. The autumnal equinox is the fourth solar term of autumn, which means it is already late autumn, the temperature has dropped sharply, and the weather is getting colder and colder. . In order to better adapt to autumn, we need to supplement nutrition in time, which is also laying the foundation for winter.
As the saying goes, "A handful of supplements is worse than a handful of autumn vegetable ". Eating more seasonal vegetables is more beneficial to the body. After the autumnal equinox, remember to eat 4 autumn ingredients, which are nutritious and healthy. Come and see what they have and how to eat it?
1. Okra
Recommended recipe: Steamed Okra eggs
Take some Okra, wipe them clean, and then cut them into small pieces for later use. Cut soft tofu into small pieces and place in a bowl to set aside.
Beat a few eggs into a bowl and add salt and stir well. After the egg yolk and the egg white are completely mixed, add an appropriate amount of warm water, which is about 1.5 times the amount of water.
Stir repeatedly with a spoon, and then use a spoon to remove the foam on the egg liquid. This way the steamed eggs processed will be more tender and delicious.
After processing, pour the egg liquid into a bowl filled with tofu, and then add okra .
Then put the bowl into the steamer, cover the bowl with a plate, then cover the pot, steam on high heat and for ten minutes, and then simmer for two minutes after steaming.
Finally, add some fresh sesame oil to the steamed egg, and this nutritious and healthy steamed okra egg is ready. Everyone, hurry up and try it.
2. radish
Recommended method: Steam radish thigh
Remove the roots of the radish tassels. If there are radishes, keep them for other dishes. Clean the leaves and stand up to control moisture.
Cut into small pieces after controlling the water, do not cut too much. After pouring into a bowl, add salt and stir well.
Then add a spoonful of corn flour and mix well, then add flour in batches. Don’t add too much at a time. Stir well after each addition until the leaves stick to the flour and are loose.
Add water to the steamer, boil it, lay a steamer cloth on the steamer, remember to wet and wring it dry.
Then put the radish tassels into the steamer, cover the lid after processing, and steam for six minutes. During the steaming process, add the sauce, add minced garlic, light soy sauce, vinegar and sesame oil to the bowl, and stir well. If you like spicy foods, add some chili oil.
After steaming, take out the steamed radish tassels, pour in the sauce and mix well. Refreshing, non-greasy, nutritious and healthy.
3. Cabbage
Recommended method: Fried vermicelli for cabbage
First, process the vermicelli. If you fry it directly in the pan, it will easily be lumpy and not easily fried. This is possible.
Add water to the pot, boil the vermicelli, add the vermicelli, cook until the vermicelli has become soft, then remove the vermicelli and let cool.
After cooling, remove and control the moisture, pour in a little soy sauce and mix well to color. This will make it more appetizing. Then pour in some cooking oil and mix well to prevent it from sticking to the pan.
Cut the cabbage into shreds, add water and remove it, wash it once, and control moisture. Cut minced garlic, chili segments and chopped shallots for later use.
Add oil to the pot, heat it up, pour in the onion, garlic, and chili, then pour in the cabbage and stir-fry. After softening, add the fans and continue stir-frying.
Finally add salt and light soy sauce and stir-fry quickly and evenly. This dish is ready and delicious.
4. Pumpkin
Recommended recipe: Braised pumpkin
You can use any pumpkin you want, clean it, cut it into small pieces, remove the flesh inside, and if you don’t like it, remove the skin.
Put sugar, soy sauce, oyster sauce, black soy sauce and water into a bowl, stir well and set aside. Chop chopped shallots ready to use.
Add oil to the pot, heat it, pour in the pumpkin, stir-fry evenly, turn to low heat, fry for two minutes, and pour in the sauce.
After stirring well, cover and simmer for a few minutes, until the pumpkin is fully cooked but not rotten.
Open the lid and collect the juice at high temperature. After the water becomes less, pour in the chopped green onion, stir-fry for a few more times and then come out of the pot.
