"One autumn rain and one cold, ten autumn rains are replaced by cotton." After the beginning of autumn, it has rained once or twice, and the autumn mood is getting stronger. But now that the transition period between the four seasons has been shortened, the temperature may drop r

"One autumn rain and one cold, ten autumn rains are replaced by cotton." After the beginning of autumn, it has rained once or twice, and the autumn mood is getting stronger. But now that the transition period between the four seasons has been shortened, the temperature may drop rapidly overnight, which always catches people off guard. If you don't want to be overwhelmed by the sudden "coolness", you still have to keep your body strong and stick to it. So "autumn fat".

There is something special about gaining weight in autumn. You cannot just think about eating more, as that will only make you gain weight. The nutrition in the three meals should be balanced, including meat, fruits, vegetables, beans, etc., especially beans. There is an old saying, "Eat three beans in autumn, and the doctor will not need help." Beans are rich in Protein , calcium and other nutrients, eating more can strengthen the body and bones. So what three kinds of beans should you eat in autumn? Next, I will tell you in detail.

The first bean: red bean

"The cold moon is thin and overcast. The red bean is a branch of autumn thoughts." Since ancient times, red beans have been used to express affection. In the miserable autumn, red beans can no longer only appear in poems, but also in poems. Add it to your daily diet, cook red bean porridge or make it into red bean filling pasta. Red beans are mild and nutritious. They are suitable for consumption in the dry autumn. They are sweet and soft and have many benefits.

Recommended recipe: [Red Bean Steamed Bun]

. Take a small bowl of red beans, wash them and soak them in water for one night. Add an appropriate amount of water to the rice cooker, pour in the soaked red beans, and the water will cover about half of the red beans. Add two Spoon the sugar and cook for half an hour. Do not take it out after cooking and simmer for 15 minutes until soft.

. When the red beans are soft, take them out and let them cool. Crush the red beans and set aside. Take another small bowl, add a spoonful of white sugar and a spoonful of yeast powder , add water and mix well. Put an appropriate amount of flour in a large bowl, pour the yeast water into the flour in small amounts several times, stir until it becomes fluffy and form a dough. .

. Seal the dough and put it in a steamer with hot water. Let it ferment for half an hour. After fermentation, knead the dough to deflate it and divide it into dough pieces of the same size.

. Roll the dough into a round shape, put in the red bean filling, knead it into a steamed bun shape, then put it in a steamer to ferment for 15 minutes, then steam it for about 20 minutes, and the red bean filling steamed buns are ready.

The second bean: white beans

There are four seasons throughout the year, and each season has a corresponding color of food, and it is white food that you should eat more in autumn, such as lotus root, yam, Tremella , etc. are suitable for eating more Edible, the same goes for white beans among legumes. Although white beans are not as well-known as red beans and mung beans, the nutritional value of white beans should not be ignored. In autumn, white beans can be cooked alone or stewed with black beans and red beans to nourish them. The effect is very good.

Recommended recipe: [ five-bean porridge ]

. Take a small bowl of white beans, red beans, mung beans, soybeans, and black beans, wash them clean, and soak them overnight in advance. Add water to soak the glutinous rice half an hour before cooking the porridge.

. Pour all five kinds of soaked beans into a casserole, add an appropriate amount of water, boil the water over high heat, then reduce to low heat and simmer for 25 minutes.

. After the beans are cooked, pour the glutinous rice into the casserole, add a spoonful of corn grits , stir evenly, cover the pot, and cook for 20 minutes. Take some more wolfberries, wash them, soak them in water and set aside.

. After cooking, put an appropriate amount of rock sugar in the pot, stir well and melt, then turn off the heat. After the five-bean porridge is put into a bowl, put the soaked wolfberry on the porridge for decoration before eating together.

The third bean: edamame

Edamame beans planted in April and May are picked and put on the market in August and September, so the newly harvested edamame beans before and after the summer heat are fresh and nutritious, and have the best taste.Edamame is often eaten as a side dish with drinks, which may make people overlook its advantages. Eating edamame can effectively deal with "autumn fatigue". Eating it for adults is good for the body's metabolism, and eating it for children is helpful for growth. It can be said that It is a good item suitable for all ages.

Recommended recipe: [Three Vegetarian Fried Things]

. Peel off the shell of the edamame beans, wash the beans with water, wash the lotus roots and carrots separately, scrape the skin and cut into small dices, put the cut lotus root dices into a bowl and soak them in water. , to avoid oxidation and blackening. Prepare minced garlic and scallions for later use.

. Pour water into the pot, bring to a boil over high heat, add the diced lotus root, blanch the water for about 1 minute, remove and drain the water, then pour the edamame into the pot, blanch the water for 5 minutes, drain the water, drain the water and put it into a bowl for later use. .

. In a small bowl, put a spoonful of oyster sauce, a spoonful of starch, half a spoonful of sugar, a little pepper and an appropriate amount of salt and chicken essence. Add three spoons of water and stir well to make a sauce. Set aside.

. Heat the oil in a pan, add the onion and garlic, add a little peppercorns, stir-fry until fragrant, add the edamame and stir-fry for about 2 minutes, then add the diced lotus root and carrot and stir-fry evenly.

. Pour the sauce into the pot, stir-fry evenly and then turn to high heat to reduce the juice. When the juice is almost gone, pour a spoonful of sesame oil, stir-fry and then turn off the heat and serve.

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