It is October now, and half of the autumn this year has passed. The remaining summer heat in early autumn has completely dissipated, and the autumn is getting stronger. As the weather gets cooler, the unique "dry" characteristics of autumn become more and more obvious.
As the old saying goes, "If you don't make up for it in late autumn, you will suffer in winter." means that after entering late autumn, you must pay attention to nourishing your diet and adjust your diet in accordance with the seasons, so as to lay a solid foundation for the upcoming winter.
"If you don't make up for late autumn, you will suffer when you enter winter". It is recommended: eat "3 treasures for late autumn" frequently in autumn, and live autumn safely, and don't take it seriously.
Late autumn 1 treasure: yam
There is a rule in the animal world that many advanced mammals eat in large quantities before hibernation in order to stock up on fat to cope with the long winter. If this rule is put on people, there is a very popular saying, " put on autumn fat ".
Fatty in autumn does not mean blindly eating all kinds of big fish and meat, but rather eating the right food, eating more nutritious and seasonal natural foods to lay a solid foundation for the body, so that the whole autumn and winter seasons will be more comfortable. Among the many autumn ingredients, yam is one of the most indispensable ones.
[Recommended recipe: Yam corn pork bone soup]
Ingredients preparation: 1 yam, 1 corn, 500 grams of pork bones, 1 spoon of cooking wine, an appropriate amount of salt
1, cut small pieces of pork bones, put them in a pot with cold water, add 1 spoon of cooking wine, boil the water, skim off the foam, and remove the pig bones and wash; peel the yam Wash the skin and cut it into small pieces. Remember to wear gloves to treat it, otherwise your hands will easily itch because of the mucus on the surface of the yam. Break off the shell of the corn and cut it into small pieces;
2. Pour the blanched pork bones into the soup pot, add appropriate amount of hot water, cook over high heat for 10 minutes, add yam and corn, then turn to medium-low heat to simmer for 60 minutes, add appropriate amount of salt to season according to the taste before leaving the pot.
late autumn 2 treasures: lily
Autumn is windy and less rainy, the climate is dry, people often feel dry all over their body and dry mouth. If you pay attention to the observation, you will find that in many autumn dry soup, you can see lilies from time to time.
Lily is a food recognized by the people as "nourishing yin and moistening the lungs" and "moistening dryness and promoting fluid". It is just right to eat it in late autumn.
[Recommended recipe: Lily mung bean porridge]
Ingredients preparation: 1 small handful of fresh lily, 1 small handful of mung beans, 1 small handful of rice, appropriate amount of rock sugar
1. Break the fresh lily into small pieces, put it in clean water and soak for 10 minutes, soak the surface impurities and dirt on it, and rinse it out; put the mung beans in water in advance for 2 hours, so that it is easier to cook soft and rot; wash the rice;
2. Put the fresh lily, mung beans and rice into a pot, pour in enough hot water, boil over high heat, turn to low heat and simmer for 1 hour, then add rock sugar, and continue to cook for 5 minutes. This is the porridge I like to eat very much after the autumn. After drinking a bowl, I feel very comfortable all over.
late autumn 3 treasures: pear
Autumn is a season for various fruits to harvest. A large number of fruits are on the market, which just helps us alleviate the discomfort caused by autumn dryness.
As the pear represented by autumn fruits, it is rich in moisture. It is a sweet and juicy bite. It is a good fruit for preventing autumn dryness. Pears can be eaten raw or used to make sweet soup, which are very suitable.
[Recommended recipe: Rock Sugar Wolfberry Pear Water]
Ingredients preparation: 2 pears, more than 10 wolfberry, appropriate amount of yellow rock sugar
1. Peel the pears, remove the fruit core in the middle, and cut them into small pieces. If conditions permit, it is recommended to use pears; wash the wolfberry and set aside;
2. Put the cut pears into the soup pot and add appropriate amount of water. The amount of water should be less than the pears. If you like to drink soup, you can add more water and boil over high heat until the water boils, turn to low heat and cook for 20 minutes, then add wolfberry and yellow rock sugar, and cook for another 5 minutes, and then come out of the pot.
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