The older generation has been spreading the saying: "A bowl of porridge in the morning and a bowl of soup in the evening" can replenish moisture and prevent autumn dryness. In addition, morning porridge and evening soup in autumn also have many benefits.
For example, the ancients believed: "Eating porridge in the morning can promote the metabolism of the old, nourish the stomach, promote body fluids, and make people feel refreshed throughout the day." Because autumn is a critical period for protecting the stomach and intestines, rice porridge is easy to digest, so drinking porridge in the morning is good for the spleen and stomach; drinking soup at night is because the nutrients of the ingredients are melted in the soup, which is easier to be absorbed and can nourish the body well.
Morning porridge
【Green vegetable and millet porridge】
1. A handful of millet soaked for 10 minutes; a handful of red dates cut into red dates; a small piece of carrot cut into cubes; a small handful of fresh kale cut into pieces After crushing.
2. Boil water in a pot, add a little vegetable oil and a spoonful of salt. After the water boils, pour the kale into the pot, blanch it quickly for 20 seconds to remove the bitter taste, then pour the kale out and take a shower Water control standby.
3. Boil water in the pot again. After the water boils, pour the millet in, push it gently with a spoon to let the millet heat evenly, add a spoonful of salt and a spoonful of chicken powder, and stir thoroughly. After the water boils again, turn to low heat, pour the red dates and diced carrots into the pot, and beat away the foam in the pot.
4. Simmer for about 3 minutes. After the millet is boiled and blooming, add kale and stir evenly. Cook until the millet soup is slightly boiled. Then add half a spoonful of corn starch to make the millet soup a little thicker so as not to be too bland. Use a spoon to quickly stir the millet soup evenly. After boiling again, it is delicious.
[Eight Treasure Porridge]
1. red kidney beans , adzuki beans , flowered cowpeas, barley , peanuts, lotus seeds, clean and pick out the bad beans; put the glutinous rice and red dates into the steamer, steam over medium heat for 30 minutes, and When steaming glutinous rice, add just enough water to cover a knuckle of glutinous rice.
2. Add half a pot of water to the casserole, and add a little alkaline noodles to make the beans easier to boil. Pour all the beans into high heat and bring to a boil. Add a little water and then reduce the heat to simmer. Add a little water to it every time it boils. The beans cooked in this way are soft and not broken.
3. After simmering for 40 minutes, add the steamed glutinous rice and cook for 2-3 minutes, then add the red dates, stir constantly to prevent it from sticking to the pot, and finally sprinkle a handful of cooked white sesame seeds and serve.
【 Preserved Egg and Lean Pork Porridge】
1. Wash an appropriate amount of rice; cut two preserved eggs into even small pieces; cut a piece of ginger into shredded ginger; cut a small handful of shallots into chopped green onions; cut a piece of lean pork into shredded pork. .
2. Put the cut shredded meat into a basin, add 1 gram of salt, a little sugar, and 5 grams of cooking wine, mix well, add a little water and beat for a while to allow the shredded meat to absorb water, so that it tastes more tender, and then add a little starch Continue to grasp the meat evenly to lock the moisture in the shredded meat, and finally pour in a little vegetable oil, mix well and marinate for 10 minutes.
3. Add half a pot of water to the casserole and bring to a boil over high heat. After the water boils, pour the rice into the casserole. The ratio of rice to water is 1:7. Then pour in an appropriate amount of vegetable oil to increase the fragrance. After boiling, stir the bottom of the pot to avoid Stick to the pot, turn to low heat and simmer for 1 hour. Do not cover the pot during simmering to avoid overflowing.
4. Add shredded ginger and preserved eggs, stir well with a spoon and cook for 5 minutes. Add 2 grams of salt, 2 grams of pepper, 2 grams of chicken essence, and a little cooking wine, stir well. Finally, add shredded pork and cook until the shredded meat is set and changes color. Turn on the heat, sprinkle with chopped green onions before serving, and a fragrant, glutinous and smooth preserved egg and lean meat porridge is ready.
Evening soup
[Three Fresh Soup]
1. Soak the vermicelli in boiling water for 10 minutes until soft; cut off the roots of a small handful of enoki mushrooms and break them apart with your hands; a few pieces of Chinese cabbage, only use the leaves and tear them apart with your hands; half a tomato Cut into thin slices; beat 3 eggs in a basin without beating.
2. Heat some oil in a pot. When the oil is hot, pour the eggs into the pot and push them with a spoon to heat the eggs evenly. When the eggs are not completely solidified, pour in boiling water and bring to a boil over high heat. This will make the soup thicker. white.
3. After the water is boiled, pour in the enoki mushrooms and cook for about 1 minute. Add an appropriate amount of salt and pepper. Then add the cabbage leaves and vermicelli into the pot and stir evenly. Then add the tomato slices and cook for 30 seconds. , add a little balsamic vinegar to remove the fishy smell of the eggs, pour a little sesame oil before serving, sprinkle with a few chopped green onions and serve.
[Tomato Meatball Soup]
1. Chop a strip of pork belly into meat filling, cut a small piece of green onion into chopped green onion and put it together with the meat filling. Pour in 3 grams of ginger juice, 2 grams of chicken powder, 2 grams of salt, and 3 grams of cooking wine. , 1g Sichuan pepper powder, 0.5g pepper powder, mix well, beat in an egg white and beat for about 3 minutes, add a spoonful of dry starch, continue to stir and beat, add cooking oil, mix well and marinate for 10 minutes.
2. Cut a tomato into small triangular pieces and put it in a basin; break a small piece of green onion into chopped green onion; cut a small piece of ginger into shredded ginger; cut a small handful of spring onion into small green onions and put it in a basin.
3. Heat oil in a pot. When the oil is hot, add onion, ginger and garlic and sauté until fragrant. Pour in tomatoes and stir-fry until the juice is released. After the soup is thickened, add an appropriate amount of water. Season with 1 gram of pepper and 2 grams of salt. , 3 grams of cooking wine, and a little light soy sauce, stir to dissolve the seasoning.
4. Wait until the soup boils, use strainer to remove the residue of tomatoes and onion, ginger and garlic. Dig out a handful of meat stuffing with your left hand and use the tiger's mouth to squeeze out a round ball. Use a small spoon to dig into the pot with the spoon in advance. Dip it in water to avoid sticking to the meatballs . Boil for about 5 minutes. Pour the meatball soup into the soup basin, sprinkle with chopped green onions for decoration, and finally pour in a little sesame oil and it's ready to eat.
[Seaweed Pork Soup]
1. Cut the tenderloin into slightly thicker slices, wrap them in starch, and beat them repeatedly with a rolling pin until they become translucent, so that the slices of meat will become smooth, crispy and tender; roast a handful of nori over a fire. The aroma will be stronger once it is roasted. After roasting, tear it into pieces and put it in a bowl.
2. Cut the chives and coriander into sections and put them into a soup basin. Grab a handful of shrimp skin, add salt, chicken powder, pepper, and sesame sesame oil and set aside.
3. Boil half a pot of water and put the meat slices in one by one. Basically, the meat slices will be cooked when the water boils and they float. Then add the seaweed and blanch it for a while. Then put the soup and meat into the soup bowl you just prepared. Inside, delicious food is ready.
(first food editor Cao Cao)
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