Tomorrow Han Dew , eat more "underground 3 treasures" if possible, and eat according to the season to lay the foundation for autumn and winter. Hello, everyone, I am Chef Jiang Yizhou. Today is the time to share the food with you. Are you ready?
Tomorrow will be the cold dew among the 24 solar terms. Cold dew is an important turning point in the transition of cool seasons. After the Cold Dew solar term, it means that the air in the north is getting colder and colder day by day. I believe many friends have already felt the cold temperature in recent days, right? Especially in our Shandong side, the cold air in Shandong suddenly turns into "mountain freezing".
So at this time, for friends who have the conditions, don’t forget to eat more of these “underground 3 treasures”! Eat according to the season to lay a solid foundation for autumn and winter. Don't say much. Next, I will share the information directly with you!
The first treasure: yam
yam is the most common rhizome ingredient in our daily life. Eating more yam in autumn and winter can strengthen the spleen and stomach, especially middle-aged and elderly friends and children, should eat more!
Recommended recipe: yam fried fungus
. First prepare two fresh yams and remove the rinds, then cut it into thin slices and put it in a bowl for later use. Put it in clean water and rinse it clean. Add a spoonful of white vinegar to to prevent the yam from oxidizing and turning black.
.Bone fungus A small handful of soak it in water for half an hour, cut a piece of scallion into chopped green onion and then start making it with heat. Heat the wok and put the water on it and bring to a boil over high heat. After the water boils, put the prepared yam and fungus in it, blanch it over high heat for 20 seconds and then remove it immediately.
. Heat the wok and add an appropriate amount of cooking oil. After the oil is heated, add the prepared chopped green onion and stir-fry. Then add a spoonful of aged vinegar and to cook to make the aroma. Put the prepared yam and fungus in high heat and stir-fry for 20 seconds.
. Add a spoonful of light soy sauce, two spoonfuls of sugar, one spoonful of salt, sprinkle a small handful of chopped green onion and stir-fry quickly, and you can be served.
Second treasure: taro
Taro is the most popular rhizome vegetable in autumn. It is rich in minerals protein sugars and vitamin B and other nutrients. The fat content is relatively low and the special element fluorine is contained in it. Eating more can protect our teeth.
Recommended recipe: scallion taro
. First prepare 500 grams of taro and wash it in clean water, then remove the rind, cut it into a hob piece and put it in a bowl for later use. Cut a scallion into scallions and then start making it with heat.
. Add appropriate amount of water to the wok and bring to a boil over high heat. After boiling the water, put the prepared taro in the heat and blanch it over high heat for 20 seconds and then remove it immediately. Put it in cold water and cool it down.
. Heat the wok and add cooking oil. After the oil is heated, put the prepared chopped green onion and stir-fry. Then put the prepared taro. Stir-fry over high heat for 20 seconds. Add a spoonful of light soy sauce, half a spoonful of flavored soy sauce , two spoonfuls of white sugar, and one spoonful of fine salt to quickly stir-fry evenly and then it will be served!
The third treasure: White radish
is now the season for white radish to be launched in large quantities. It is rich in vitamin C and minerals and other nutrients. Eating more white radish in autumn can strengthen the spleen and stomach, especially for friends with poor spleen and stomach, don’t forget to eat more of it.
Recommended recipe: Fried vermicelli with white radish
. First prepare a fresh white radish to remove the crust, then cut it into thick slices and finally cut it into thin strips and put it in a bowl for later use. Soak the vermicelli in clean water for half an hour in advance.
. Add appropriate amount of water to the wok and bring to a boil over high heat. After the water boils, put the prepared vermicelli in and blanch for 20 seconds and then remove immediately. Put it in cold water and cool it down. Then add a spoonful of cooking oil and half a spoonful of dark soy sauce to match the color.
. Heat the wok and add cooking oil. After the oil is heated, put the prepared chopped green onion and stir-fry. Then add the prepared white radish and stir-fry over high heat for 20 seconds. Add light soy sauce, dark soy sauce, and seasoning and add a spoonful of water.
. Then add the prepared vermicelli and stir-fry over high heat for 20 seconds.After cooking thoroughly, sprinkle a small handful of chopped green onion and you can eat it out of the pot.
OK, the above is the specific sharing of this article. Do you still know which underground three treasures should be eaten more in the cold dew tomorrow? Welcome to share with us in the comment section, see you next time.
