After National Day, we ushered in the Cold Dew solar term. The arrival of Cold Dew also means that the temperature is getting lower and lower, the climate goes from cool to cold, the temperature difference between day and night is large, and the autumn dryness is more obvious. In terms of diet, we should focus on nourishing yin and preventing dryness, moistening the lungs and benefiting the stomach, and eat less spicy, irritating and fragrant foods. It is recommended that you eat more 5 treasures in late autumn if possible to relieve dryness in autumn and moisten the spleen and stomach.
First: crucian carp
crucian carp is very common in daily life. Traditional Chinese medicine believes that crucian carp has the effects of to strengthen the spleen and stomach, promote diuresis and reduce swelling , especially crucian carp soup, which moistens the lungs and nourishes , and is very suitable for consumption in the cold autumn and winter.
Recommended method: [Crucian Carp Tofu Soup]
1. Crucian Carp is relatively small. Two of them have been used, and the seller has slaughtered them in advance. There are some fish scales on it. After scraping them again, apply a flower knife diagonally on both sides of the fish body to make it taste good. Be careful not to have too deep knife marks, and the fish meat is easy to stew.
2. Put the crucian carp in clean water and wash twice, wash the black film on the abdomen and the blood on it, take it out and control the water for later use, cut the scallions into horseshoe slices and put them in a basin.
3. Boil oil in the pot. After sliding the pot thoroughly, pour out the hot oil and add cool oil, and add two spoons of salt. The salt can prevent the fish body from directly contacting the bottom of the pot and avoid sticking to the skin of the pot. Put the crucian carp into the pot, shake the pot frequently to allow it to heat evenly, keep it on low heat for about 3 minutes. When the fish skin is golden, turn the pot over, put the green onion slices into the pot, and continue to fry until the other side is golden.
4. Pour an appropriate amount of boiling water into the pot and overflow the crucian carp. Pour some cooking wine to remove the fishy smell. Add 2 spoons of salt to the bottom. After the water boils, cover the pot and simmer over high heat for 10 minutes. Be sure to add boiling water. This is the key to the milky white soup.
5. While the fish is stewing, prepare some auxiliary ingredients, cut the old tofu into slices, soak it in clean water for a while, wash the scallions and cut them into scallions.
6.10 minutes later, the fish soup has been stewed to milky white and very fragrant. We beat the foam floating on it clean, control the water of the tofu and pour it into the pot and cover it with a lid for simmering for 8 minutes.
7. It is time to open the lid of the pot, because the tofu is added, the fish soup becomes more rich and delicious. At this time, add less chicken powder and mix it with flavor, and the fish soup can be released. Finally, sprinkle a little chopped green onion and drizzle with sesame oil. This fresh, fragrant and delicious crucian carp stewed tofu is ready.
Second: Osmanthus
September is the time when osmanthus is fragrant. It can be eaten not only ornamental flowers, but also has the function of nourishing the lungs and . Osmanthus is used as a sweet soup. not only relieves the liver qi, but also dispels cold qi.
Recommended method: [Rock Sugar Snow Pear Tremella Soup]
1. First, soak Tremella in cold water for 1 hour. After soaking, remove the yellow hard roots and cut them into small pieces. Tremella must be soaked in cold water for the taste to be crispy. Soaking it in hot water is softer and not easy to produce glue.
2. Prepare a pear and remove the pear core and cut it into slices, put 30 grams of rock sugar into a bowl, and add an appropriate amount of osmanthus sauce . Both pear and osmanthus can make the stewed soup warmer and fragrant. Then prepare an appropriate amount of m wine for later use.
3. Boil more water in the pot, add cold water to tremella and cook slowly. After the water boils, pour in pears, rock sugar and osmanthus, cook until the water boils again, beat off the foam in the pot, and then turn to low heat and simmer for about an hour. Do not be anxious to make tremella soup. Only by simmering it on low heat can you fully stew the collagen inside.
4. It’s almost time to take a look. The tremium soup has become sticky, with a crystal color and a rich soup. At this time, we pour the rice wine in to allow the aroma of the lees to fully integrate with the tremium soup.
5. At this time, the warm and nourishing tremella soup can be released. After one bite, the whole body will be warm. This tremella soup that nourishes and moistens the lungs will be prepared.
Third: radish
"Eat radish in winter and ginger in summer, doctors prescribe medicine" . Radish has the reputation of "Little Ginseng" . It can be said to be one of the best products in autumn and winter. Radish contains rich water and a variety of vitamins . Eat radish often in autumn and winter. Not only eliminates phlegm and clears heat , but it can also promote digestion and nourish the throat .
Recommended method: [Carrot Meatballs]
1. Prepare half a carrot, cut it into thin slices first, then change the knife to cut it into thin strips, add 2 grams of salt and grab it evenly with your hands; then cut some chopped green onion and set aside.
2. Prepare 200 grams of minced meat, put the chopped chopped chopped green onion into the minced meat, add 1 gram of salt, 2 grams of chicken powder, 1 gram of pepper powder, and 5 grams of cooking wine. Add an appropriate amount of water to make the minced meat absorb enough moisture and make the meat more tender. At the same time, it can reduce the fishy smell in the minced meat, stir in one direction and beat it with force.
3. The stirring process lasts for 2 minutes. Beat an egg, add corn starch, and add eggs and starch to make the minced meat taste smoother.
4. Add a small amount of water, continue to stir in one direction, and beat the meat filling until the glue is glued. After the meat filling is finished, squeeze out the moisture of the shredded carrots, put it together with the meat filling, and stir until the meat filling and shredded carrots are fully combined.
5. Take out a large plate, apply vegetable oil on the bottom of the plate, and dip it in vegetable oil on your hands to prevent the meat filling from sticking to your hands. Hold the meat filling with both hands and shake it left and right, and make round carrot balls. Follow this method to make all the fillings.
6. Steam the carrot meatballs in the pot, boil water in the pot, put the grate on the grate, put the meatballs on the grate, cover the lid and steam for 10 minutes. After 10 minutes, take out the meatballs, be careful not to get steamed to your hands, and pour the excess soup from the plate into a basin.
7. Boil oil in the pot, pour in the controlled soup, add a spoonful of water and 1 gram of salt, pour in a little oil to brighten the color, pour in a little water starch, and boil the soup. Take the pot and pour the soup evenly on the carrot meatballs, and then sprinkle with chopped green onions. The light and delicious carrot meatballs are ready.
Fourth: Persimmon
As the saying goes: "Beginning of autumn walnut White dew pears, cold dew persimmons are red in skin" , the persimmon before and after cold dew is ripe, and the nutritional value is extremely high. Eat one one a day can meet half of the body's vitamin C, and it also has the effect of moistening the lungs and resolving phlegm, strengthening the spleen and stomach .
Recommended method: [Home-cooked Persimmon Cake]
1. Prepare 5-6 persimmons, first remove the skin, dig it out with a spoon and put it in a basin, press the persimmon meat into a paste with a spoon, add 10 grams of sugar to increase the sweetness, pour 100 grams of flour, and stir it into persimmon paste with a spoon, do not mix it into dough, as it tastes too hard and not delicious.
2. Take out the electric baking pan and turn on and heat it, brush with vegetable oil, dig a spoonful of persimmon paste and fry it in the pot. Turn the persimmon cake frequently, turn it back and forth a few times, and fry until the golden persimmon cake on both sides will be ripe. The persimmon cake made in this way will not be hard, the taste will be sweet and soft, and it is very delicious. This sweet and soft home-cooked persimmon cake is ready.
Fifth: Black fungus
Although the fungus is small, it has high nutritional value and is rich in iron, calcium, phosphorus , etc. It can nourish yin, moisten the lungs, promote salivation, and detoxify . Eating more in the cold autumn is good for the body.
Recommended method: [Blossoming onion]
1. Soak the fungus in cold water for more than 3 hours, and then wash it clean after soaking; prepare a few green onions, cut the whites into segments, and cut the green onion leaves into segments when they break; then cut some ginger slices, onions, shallots, and coriander; prepare a few bay leaves and a beaten grass fruit .
2. Boil oil in the pot. When the oil temperature is 50% hot, put bay leaves, grass fruits, shallots, ginger and onions into the pot, fry slowly on low heat, and add coriander to continue frying when the onion becomes slightly yellow. When the onion is slightly yellow, turn off the heat immediately when it is dried and fryed golden. Soak it with the remaining heat for a while, fully extract the scallion oil, drain the residue, and the scallion oil will be fryed.
3. Leave the bottom oil in the pot, pour in the fungus and stir-fry for a while, stir-fry out the moisture inside, and you can hear a crackling sound. Add 5 grams of light soy sauce, pour in a little water, add 2 grams of pepper, 3 grams of oyster sauce and stir-fry to seasoning, then pour in a little scallion oil to enhance the aroma and color, turn it evenly and serve.
4. Add scallion oil to the pot. After heating the oil, pour in the scallion segments, stir-fry slowly on low heat. When the scallion is fragrant and fragrant, pour the fungus into the pot and stir-fry evenly, add a little water starch to allow the seasoning to absorb better on the ingredients. Add some scallion oil to improve the color, and then turn evenly and then leave the pot. This fragrant scallion and burning fungus is ready.
(Summer)
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