A drop of Cold dew , the leaves are yellow, dyeing the world into a clear autumn. After the cold dew, the weather became colder and people who were afraid of the cold had already wrapped themselves in thick winter clothes when they went out.
When autumn is cool and the weather is refreshing, it is also a day when autumn is cold and dry. Autumn cold is not friendly to female friends who are afraid of the cold and are always troubled by the discomfort caused by the cold outside and dry inside. Faced with such a situation, you cannot "subdate" and you can adjust it appropriately from your diet.
After the cold dew, you should not only focus on reducing dryness or preventing cold in your diet, but should nourish the inside and adjust the outside, and take into account both fire and cold. It is recommended that women eat more "5 1s" to know how to eat the body.
"1 meat" - fish
fish meat is high in protein and low in fat, excellent nutrition, easy to digest. In late autumn, most fish meat is thick and delicious, and you won’t be afraid of getting fat if you eat too much. It is recommended to make a delicious black fish .
singen tofu black fish stew
1. After buying the black fish, remove the remaining fish scales , mucus and black film on the fish belly. Cut the sections and add light soy sauce, shredded ginger, green onion slices, and garlic slices for a while, pour in 2 spoons of light soy sauce, 1 spoon of cooking wine, a spoon of soy sauce and an appropriate amount of dark soy sauce, and knead evenly. Add appropriate amount of salt and black pepper powder to marinate for 10 minutes, sprinkle with a spoon of starch and 1 spoon of cooking salt to lock in the moisture.
2. While the fish are pickling, cut the old tofu into thick slices, put it in a hot oil pan and fry until both sides are golden, and remove and control oil.
3. Prepare onion pieces, scallions, shredded ginger, millet pepper rings and garlic slices. Add an appropriate amount of oil to the casserole. After the oil is hot, pour in the prepared ingredients and stir-fry for about 30 seconds.
4. Spread the fried tofu in a casserole, neatly place the marinated black fish pieces, pour the marinade for the marinated black fish into the casserole, add a bowl of water, simmer slowly over low heat until the fish pieces are cooked, sprinkle with millet pepper and minced garlic, and drizzle with hot oil.
"1 Fruit" - Hawthorn
"Han Qiu favorite The red in the mountains, the trees are full of red lanterns". In the bleak late autumn season, the red hawthorns are particularly lovely. But hawthorn is not like other fruits, it tastes sour. It’s okay to eat a few, so you can’t eat them in large quantities. Whenever the hawthorn is ripe, I often use it to make hawthorn cake . I make it myself with zero additions, so it tastes more secure.
Homemade hawthorn cake
1. Prepare about 3 kilograms of fresh hawthorn, clean it, dig off the stamens of the tail of the hawthorn, put it in a pot and add appropriate amount of water, boil it and continue to cook for about 2 minutes until the surface of yam cracks.
2. Take out the hawthorn, remove the hawthorn stems and hawthorn core, put them into wall breaker , then add appropriate amount of water to boil hawthorn, and beat it into hawthorn paste.
3. After all the hawthorn puree is beaten, pour in about one pound of white sugar, squeeze in lemon juice, boil over low heat, stir continuously during the cooking. During the cooking, the hawthorn puree will "collapse", and be careful to prevent scalding.
4. Cook hawthorn puree until it can be hung on the shovel and turn off the heat. Find a suitable container, brush a layer of oil and pour the boiled hawthorn puree into it, put it in the refrigerator and refrigerate until solidified, and then remove and slice it.
"1 root" - yam
After the cold dew, the most obvious characteristics of the climate are "cold" and "dry". Pay attention to diet, while driving away the cold, it also moisturizes dryness. Yam has the characteristics of "tonic but not greasy, fragrant but not dry", which just meets the dietary principle of tonic in late autumn.
Yam pear soup
1. After cleaning and peeling the yam, slap it flat with a knife, chop it with a knife, put the pears in light salt water, add a spoonful of starch, rub it evenly, rinse it clean, remove the core without peeling, and slice it.
2. Add an appropriate amount of water to the boiling pot, boil over high heat, chopped yam and pour it into the pot, and cook until the soup becomes sticky.
3. After 3 minutes, put the cut pear pieces into the pot, cook for about 5 minutes, and add an appropriate amount of rock sugar to season.
"1 dish" - Xiaocai
Fresh and crispy little cabbage is the time to taste delicious. Although cabbage is inconspicuous, it has a high nutritional value, especially the content of vitamin C, which has a good moisturizing effect on the skin.
Stir-fried cabbage
1. The cabbage shrinks severely after it is heated, so the amount you prepare should be more. After cleaning the cabbage, remove the roots, cut it into pieces, prepare minced garlic, dried chili, pepper and lard.
2. Put a spoonful of lard into a pot, heat until it melts, pour in minced garlic, pepper and dried pepper to stir-fry until fragrant.
3. Pour in the cabbage, stir fry until it is broken and add a spoonful of light soy sauce, an appropriate amount of salt, stir a small amount of sugar and chicken essence evenly and then leave the pot.
"1 Nut" - Chestnut
It's time to eat chestnuts again. In addition to the sweet and soft , the fried chestnuts , chestnuts can also be paired with its ingredients to make porridge or vegetables. In addition, chestnuts are also called the "King of Thousand Fruits", not only because of their sweet and soft taste, but more importantly, their nutritional value is very high, and the content of vitamin C is comparable to that of tomatoes.
Chestnut roast chicken cubes
1. Cook the chestnuts in advance, peel off the chestnut shells , cut the chicken legs into pieces and rinse away the blood, and slice the pork belly.
2. Add appropriate amount of oil to the wok, put the pork belly slices into the wok, and stir-fry slowly until the pork belly is slightly yellow and a small amount of fat precipitates. Put the prepared green onion slices and ginger slices into the pot, pour in the chicken pieces, and continue to stir-fry until the chicken is broken.
3. After the chicken pieces are broken, add a small piece of hot pot base . After frying the hot pot base, pour 1 spoonful of light soy sauce and a small amount of cooking wine, stir-fry evenly.
4. Pour in a bowl of hot water and simmer for about 15 minutes. Until all the ingredients are cooked thoroughly, add appropriate amount of salt and chicken essence to season.
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