№: ⒈ yam
As the saying goes, “medicine is not as good as food tonic.” Soft, glutinous, lubricated, nutritious yam is the most suitable for autumn and winter tonic. The poet Lu You once wrote that "the autumn night is getting hungry, and a cup of yam is poured into the jade." It can be seen that yam has enjoyed high praise from ancient times to the present.
┱ Ingredient list ┲Yam, carrots, cabbage, mushrooms, eggs, shallots, garlic
1. First prepare a fresh yam, clean the yam skin with clean water, and then peel off the yam skin with a paring knife.
2. Then put the yam on the chopping board and smash it with the blade. Then cut the yam into small pieces, cut it into a large bowl and set aside.
3. Half a clean carrot, peel off the skin of the carrot, then cut the carrot into diced pieces, cut it into plate and set aside.
4. A few washed cabbage leaves, cut the cabbage leaves into shredded cabbage, cut them into a bowl and set aside.
5. A few washed mushrooms, remove the root stems of the mushrooms, and then cut the mushrooms into diced mushrooms for later use.
6. Beat a few fresh eggs into a small bowl. Don’t beat the eggs apart. Cook the oil in the pan. After the oil is heated, pour the eggs directly into the pan.
7. Shake the pan to prevent the bottom from being pasted, fry until the bottom is fixed and fry the other side, fry until both sides are golden and oil-controlled.
8. Put the fried eggs on the chopping board, cut the eggs into diamond pieces with a knife, cut them into pieces, put them in a plate first and set aside.
9. Boil the oil in the pan, add onion and garlic to stir-fry until the oil is burnt and the oil is removed, and then pour in a large bowl of boiling water.
10. After boiling the water again, put the yam into the pot, boil the water again and skim the frost on the surface, and then put the diced mushrooms and carrots prepared in advance into the pot and cook slowly over low heat.
11. Cook until the soup becomes thick and translucent, add a spoonful of salt, a spoonful of chicken essence, and a spoonful of pepper and stir evenly, then put the egg cubes in the pot and cook for 5 minutes.
12. Finally, put the cabbage leaves into the pot, put a handful of green onion slices and stir evenly, cook until it is broken, then turn off the heat and leave the pot, pour it into a casserole and stew it while eating.
№:⒉ Lotus root
Lotus root is cool in nature and sweet in taste, but the cooked lotus root is warm in nature. Lotus root is rich in nutrients. Eating lotus root in autumn is good for the body. root node can not only be boiled directly in water, but also ground into powder and rinsed with water.
┱ Ingredient list ┲Lotus root, pork belly, green pepper, ginger, garlic, Millet pepper , shallot
1. Prepare a large piece of fresh lotus root, wash the lotus root, cut off the lotus root nodes, and peel off the outer skin of the lotus root.
2. Cut the lotus root into thick slices about 5 mm, then cut it into long strips one centimeter wide, cut the lotus root shreds into a basin and set aside.
3. Add a spoonful of salt and a spoonful of white vinegar to the lotus root, stir in a large bowl of water, and soak the lotus root aside for 10 minutes.
4. Remove the skin of pork belly, then cut the pork belly into evenly thick shredded pork, cut it into slices of meat, put it on a plate and set aside.
5. Remove the stems and seeds of a clean green pepper, then cut the green pepper into shreds of green pepper, cut it into a bowl and set aside.
6. Cut a piece of peeled ginger into a little minced ginger, slap a handful of garlic and chop it into minced garlic, cut a handful of millet pepper into chili rings and put it in a bowl for later use.
7. Add a spoonful of chili oil, a spoonful of salt, a spoonful of chicken essence, a half spoonful of sugar, a spoonful of light soy sauce, a spoonful of white vinegar, a half spoonful of pepper powder, a spoonful of corn starch, and a half bowl of water to stir well and set aside.From the season of " Cold Dew ", the rain will gradually decrease, the weather will be very dry, and the temperature difference between day and night will increase. Cold dew is the fifth solar term in autumn and the seventeenth solar term among the twenty-four solar term. After the cold dew, some rhizome vegetables are found, which is the best time to go on the market after ripening. On October 8th, don’t forget to eat “5 underground treasures” to moisten the lungs and remove dryness, eat according to the season, and enter the winter safely
№: ⒈ yam
As the saying goes, “medicine is not as good as food tonic.” Soft, glutinous, lubricated, nutritious yam is the most suitable for autumn and winter tonic. The poet Lu You once wrote that "the autumn night is getting hungry, and a cup of yam is poured into the jade." It can be seen that yam has enjoyed high praise from ancient times to the present.
┱ Ingredient list ┲Yam, carrots, cabbage, mushrooms, eggs, shallots, garlic
1. First prepare a fresh yam, clean the yam skin with clean water, and then peel off the yam skin with a paring knife.
2. Then put the yam on the chopping board and smash it with the blade. Then cut the yam into small pieces, cut it into a large bowl and set aside.
3. Half a clean carrot, peel off the skin of the carrot, then cut the carrot into diced pieces, cut it into plate and set aside.
4. A few washed cabbage leaves, cut the cabbage leaves into shredded cabbage, cut them into a bowl and set aside.
5. A few washed mushrooms, remove the root stems of the mushrooms, and then cut the mushrooms into diced mushrooms for later use.
6. Beat a few fresh eggs into a small bowl. Don’t beat the eggs apart. Cook the oil in the pan. After the oil is heated, pour the eggs directly into the pan.
7. Shake the pan to prevent the bottom from being pasted, fry until the bottom is fixed and fry the other side, fry until both sides are golden and oil-controlled.
8. Put the fried eggs on the chopping board, cut the eggs into diamond pieces with a knife, cut them into pieces, put them in a plate first and set aside.
9. Boil the oil in the pan, add onion and garlic to stir-fry until the oil is burnt and the oil is removed, and then pour in a large bowl of boiling water.
10. After boiling the water again, put the yam into the pot, boil the water again and skim the frost on the surface, and then put the diced mushrooms and carrots prepared in advance into the pot and cook slowly over low heat.
11. Cook until the soup becomes thick and translucent, add a spoonful of salt, a spoonful of chicken essence, and a spoonful of pepper and stir evenly, then put the egg cubes in the pot and cook for 5 minutes.
12. Finally, put the cabbage leaves into the pot, put a handful of green onion slices and stir evenly, cook until it is broken, then turn off the heat and leave the pot, pour it into a casserole and stew it while eating.
№:⒉ Lotus root
Lotus root is cool in nature and sweet in taste, but the cooked lotus root is warm in nature. Lotus root is rich in nutrients. Eating lotus root in autumn is good for the body. root node can not only be boiled directly in water, but also ground into powder and rinsed with water.
┱ Ingredient list ┲Lotus root, pork belly, green pepper, ginger, garlic, Millet pepper , shallot
1. Prepare a large piece of fresh lotus root, wash the lotus root, cut off the lotus root nodes, and peel off the outer skin of the lotus root.
2. Cut the lotus root into thick slices about 5 mm, then cut it into long strips one centimeter wide, cut the lotus root shreds into a basin and set aside.
3. Add a spoonful of salt and a spoonful of white vinegar to the lotus root, stir in a large bowl of water, and soak the lotus root aside for 10 minutes.
4. Remove the skin of pork belly, then cut the pork belly into evenly thick shredded pork, cut it into slices of meat, put it on a plate and set aside.
5. Remove the stems and seeds of a clean green pepper, then cut the green pepper into shreds of green pepper, cut it into a bowl and set aside.
6. Cut a piece of peeled ginger into a little minced ginger, slap a handful of garlic and chop it into minced garlic, cut a handful of millet pepper into chili rings and put it in a bowl for later use.
7. Add a spoonful of chili oil, a spoonful of salt, a spoonful of chicken essence, a half spoonful of sugar, a spoonful of light soy sauce, a spoonful of white vinegar, a half spoonful of pepper powder, a spoonful of corn starch, and a half bowl of water to stir well and set aside.
8. Boil water with a pot, add a spoonful of salt and a spoonful of white vinegar. After the water boils, put the lotus root into the pot and blanch it for 30 seconds. Quickly control the water and remove the lotus root, put it in cold water and cool it.
9. Put the oil in the pot and heat the oil. Put the shredded pork belly into the pot and stir-fry until the shredded pork changes color, then put the ginger, garlic and millet pepper into the pot and stir-fry to make the spicy flavor.
10. Then remove the cold lotus root wire and control the water to put it in the pot and stir-fry. Pour the pre-adjusted sauce into the pot and stir-fry quickly over high heat.
11. Fry until the soup is wrapped on the lotus root shreds, then put the green pepper shreds into the pot until they are completely raw, add a handful of green onion slices and stir-fry evenly, then turn off the heat and put it out of the pot, put it on the plate and enjoy it.
№:⒊radish
radish is a very common vegetable in our daily life. It has high nutritional value and is rich in minerals and vitamins. It is also loved by people, especially radish stewed pork rib soup and delicious health soup.
┱ Ingredient list ┲White radish, garlic, leek, dried pepper, pork belly
1. First prepare a medium-sized white radish, wash the surface of the radish with clean water, and then peel off the radish.
2. Cut the radish in half from the middle, then cut it into thin radish slices. After cutting, put the radish slices on a plate and set aside.
3. Cut a handful of garlic into slices of garlic first, then chop into minced garlic, cut off the roots, and then cut the leeks into long sections for later use.
4. A piece of pork belly with fat and lean fat, cut the pork belly into thin slices, and then put the pork belly slices on a plate to set aside.
5. Cut a handful of dried peppers into small pieces, soak the pepper segments for 5 minutes, and prepare a piece of cinnamon, two star anise, and a small handful of dried fermented black beans.
6. Add a spoonful of salt, a spoonful of chicken essence, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of corn starch, and a little water to a small bowl and stir well and set aside.
7. Cook oil in the pan. After the oil is heated, put the pork belly into the pot and stir-fry slowly over low heat. Fry out the fat in the pork belly and fry until the pork belly is brown.
8. Then put the prepared dried pepper segments, star anise, cinnamon and black fermented black beans into the pot to stir-fry to make the fragrance, and then add a spoonful of bean paste to make the red oil.
9. Put the minced garlic into the pot and stir-fry until fragrant. At this time, put the radish slices into the pot and stir-fry quickly.
10. Pour the sauce prepared in advance into the pot and continue stir-frying over high heat. Stir the radish slices to taste and the soup will be thicker.
11. Then put the leek sections into the pot and stir-fry until they are completely dried. Then turn off the heat and come out of the pot, put it on the plate and start to enjoy the delicious food.
№:⒋Potato
After autumn comes, the number of green vegetables in survival will be eliminated, and potatoes become frequent visitors on people’s tables. Potatoes have soft and glutinous taste, can also prevent colds and treat stomach and intestines. Most people like to eat it.
┱ Ingredient list ┲Potatoes, green peppers, red peppers, shallots, garlic, pork belly, onion
1. Prepare more yellow-hearted potatoes, wash the potatoes with clean water, and then peel the potatoes with paring knife.
2. Clean the processed potatoes, then put them on the chopping board and cut potato slices into thick slices about 8 mm, cut them and put them in a large bowl.
3. Add a large bowl of corn starch to the potato slices, and mix the potato slices thoroughly until each slice is coated with starch.
4. Wash a green pepper and a red pepper, remove the green pepper stems and seeds, and then cut them into diamond slices to set aside.
5. Cut the green onion into scallions, cut the green onion leaves into scallions, cut the green onion into slices, cut the garlic into slices of garlic and scallions together to set aside.
6. Cut a piece of pork belly into thin slices of meat, cut half an onion into shredded onion, shake the shredded onion and open it into the casserole to place the bottom.
7. Boil oil in the pan. After the oil is heated, put the potato slices into the pot and fry over high heat. Fry until the surface of the potatoes is golden and crispy, take it out for later use.
8. Leave the bottom oil in the pot. After the oil is heated, put the pork belly into the pot and stir-fry to bring out the aroma. Fry out the oil in the pork belly, and pour a spoonful of rice wine to remove the fishy smell and increase the aroma.
9. Add a spoonful of bean paste and stir-fry it to make red oil. Put the chopped green onion and garlic slices prepared in advance into the pot and stir-fry it to make the aroma.
10. Put the potato slices fried in advance into the pot and stir-fry quickly, so that the potato slices can be stir-fry evenly, and then put the green and red peppers into the pot.
11. Add a spoonful of salt, a spoonful of chicken essence, a spoonful of light soy sauce, and a spoonful of oyster sauce until the potatoes are tasty. Sprinkle in the scallion slices and white sesame seeds before leaving the pot and stir-fry evenly. Turn off the heat and put it out of the pot, put it on the plate and eat.
№:⒌Tao
Tao is rich in nutrition and has high medicinal value. It is a good tonic product suitable for all ages and young people. Taro is affordable, affordable, and has cheap benefits. It is now in season to eat it. "Sweet potato taro half a year grain", the taro tastes fine and soft, fragrant, glutinous and sweet. It can be eaten as a vegetable, and can also be used as a grain to satisfy your hunger, and can also be made into various desserts.
┱ Ingredient list ┲ Taro, red pepper, garlic, green onion
1. Prepare two kilograms of small taro that have just been dug from the field, wash the soil on the surface of the fish head with clean water, drain the water and set aside.
2. Boil water with a pot, put the taro into the pot, add a spoonful of salt to increase the base flavor, cover the pot and cook for 30 minutes under low heat.
3. A clean red pepper, remove the stems and red pepper seeds, then cut the red pepper into diamond-shaped pieces, and put them in a bowl to set aside.
4. Wash a handful of shallots, cut the shallot into shallots, the white shallots and leaves are opened separately, and a handful of garlic is cut into minced garlic and the white shallots are put together.
5. Take out the cooked taro water and put it directly into cold water to cool it down. After the temperature drops, tear off the skin on the surface of the taro with your hands.
6. Place the peeled taro on the chopping board, cut it into hob pieces with a knife, cut it into a plate and set aside.
7. Boil oil in the pan, add chopped green onion and garlic to stir-fry to bring out the aroma. Then put the taro pieces into the pot and stir-fry quickly to bring out the aroma.
8. Add a spoonful of salt, a spoonful of chicken essence, a spoonful of light soy sauce, a spoonful of oyster sauce, and a little dark soy sauce to stir-fry quickly until the taro tastes good.
9. Then pour in a little water and stir-fry evenly, add green pepper pieces and stir-fry until they are completely dried. The soup is thick again. Turn off the heat and comes out of the pot, put it on the plate and eat.
9. Add a spoonful of bean paste and stir-fry it to make red oil. Put the chopped green onion and garlic slices prepared in advance into the pot and stir-fry it to make the aroma.
10. Put the potato slices fried in advance into the pot and stir-fry quickly, so that the potato slices can be stir-fry evenly, and then put the green and red peppers into the pot.
11. Add a spoonful of salt, a spoonful of chicken essence, a spoonful of light soy sauce, and a spoonful of oyster sauce until the potatoes are tasty. Sprinkle in the scallion slices and white sesame seeds before leaving the pot and stir-fry evenly. Turn off the heat and put it out of the pot, put it on the plate and eat.
№:⒌Tao
Tao is rich in nutrition and has high medicinal value. It is a good tonic product suitable for all ages and young people. Taro is affordable, affordable, and has cheap benefits. It is now in season to eat it. "Sweet potato taro half a year grain", the taro tastes fine and soft, fragrant, glutinous and sweet. It can be eaten as a vegetable, and can also be used as a grain to satisfy your hunger, and can also be made into various desserts.
┱ Ingredient list ┲ Taro, red pepper, garlic, green onion
1. Prepare two kilograms of small taro that have just been dug from the field, wash the soil on the surface of the fish head with clean water, drain the water and set aside.
2. Boil water with a pot, put the taro into the pot, add a spoonful of salt to increase the base flavor, cover the pot and cook for 30 minutes under low heat.
3. A clean red pepper, remove the stems and red pepper seeds, then cut the red pepper into diamond-shaped pieces, and put them in a bowl to set aside.
4. Wash a handful of shallots, cut the shallot into shallots, the white shallots and leaves are opened separately, and a handful of garlic is cut into minced garlic and the white shallots are put together.
5. Take out the cooked taro water and put it directly into cold water to cool it down. After the temperature drops, tear off the skin on the surface of the taro with your hands.
6. Place the peeled taro on the chopping board, cut it into hob pieces with a knife, cut it into a plate and set aside.
7. Boil oil in the pan, add chopped green onion and garlic to stir-fry to bring out the aroma. Then put the taro pieces into the pot and stir-fry quickly to bring out the aroma.
8. Add a spoonful of salt, a spoonful of chicken essence, a spoonful of light soy sauce, a spoonful of oyster sauce, and a little dark soy sauce to stir-fry quickly until the taro tastes good.
9. Then pour in a little water and stir-fry evenly, add green pepper pieces and stir-fry until they are completely dried. The soup is thick again. Turn off the heat and comes out of the pot, put it on the plate and eat.
