As the saying goes, "Spring is born, summer is long, autumn is harvested, winter is hidden." After the National Day, the temperature across the country gradually changes from cool to cold. Whether it is natural animals, plants and humans, they are beginning to enter the stage of collection. This is also the "golden period" for tonic. We must seize the time to reserve energy for the body, resist the severe cold of winter, and lay the foundation for the healthy growth of spring.
People always say "raising yang in spring and summer, nourish yin in autumn and winter". As the temperature continues to drop, the yang energy converges and the yin energy breeds. How should we nourish yin to reach the level of "killing tigers in the next year"? I think in addition to actively exercising and developing regular routines, I also need to eat more foods that moisturize dryness and protect the lungs, so that the body can emit a healthy atmosphere from the inside out. It is recommended to give your family more "3 roots and 1 fruit" to moisten dryness and protect your lungs and spend late autumn safely.
root foodsType 1: lotus root
"Lotus lotus is a treasure, autumn lotus is the most nourishing" has penetrated into the hearts of the people. The lotus root juice in this season is full, crispy and tender, and not expensive, so it is worth eating a few more times.
Lotus root is aquatic vegetable and is dry in autumn. Eating some lotus root can not only replenish the body's moisture but also supplement nutrition. It can be eaten by both adults and children. Use it with pork and winter melon to double the nutrition.
Recommended recipe: [Winter melon, lotus root, pork meatball soup]
Ingredients: 500 grams of winter melon, 100 grams of lean meat, 60 grams of lotus root, starch, light soy sauce, dark soy sauce, onion, ginger, salt, cooking oil
Process
(1) We wash the pork, cut it into small pieces and put it in the meat grinder. Remove the skin of the lotus root, cut it into small pieces and put it in a meat grinder. Start the meat grinder and pour it out after it is crushed. Add light soy sauce, starch, green onion and ginger water and stir clockwise for 1 minute, then add a little oil and stir for a while.
(2) Boil oil in the pot and insert chopsticks into it. When there are many small bubbles around the chopsticks, pinch the minced lotus root into a ball and put it in and fry it. When the surface of the ball is golden, you can take it out and drain the oil.
(3) Remove winter melon peel and cut into slices. Boil the oil in the pot, pour in the winter melon and stir-fry. When the surface of the winter melon is a little transparent, add light soy sauce and dark soy sauce to color, and then add a little minced garlic to increase the aroma.
(4) Add boiling water and keep the winter melon over, boil over high heat. After the winter melon is ripe, pour in lotus root and pork meatballs, and cook together on medium and low heat.
(5) Add salt to season and continue to simmer for 1 minute.
(6) After all the ingredients are cooked, add some starch to collect the juice, sprinkle some chopped green onion and then serve.
Tips: Whether the meatballs in this dish are elastic and delicious, remember to stir for a while clockwise.
Type 2: White radish
The old saying goes, " radish is on the market, and the doctor is on the market." A simple folk proverb tells the nutritional value of radish. The radish in this season is sweet, crispy, hydrated and rich in nutrition. Whether it is pickled, dried or used for stewing soup, it can supplement the body with nutrition and relieve the discomfort caused by autumn. There is also a folk saying that "the radish after autumn is versus ginseng", which shows that eating radish appropriately is of great benefit to the body.
Recommended recipe: [Burned radish in beef]
Ingredients : 1 radish, 200 grams of beef tenderloin, onion, ginger, light soy sauce, dark soy sauce, starch, egg, salt, cooking oil, pepper
Process
(1) We cut the beef into thin slices against the texture, soaked in water, and rub it several times. Squeeze the water dry and put it in a bowl. Add a small amount of green onion and ginger water, light soy sauce, starch and pepper to stir clockwise until you see the surface of the beef is a little sticky. Add 1 spoon of oil and continue to stir for a while. prevents the beef from sticking together when stir-frying, and also prevents the beef from losing water due to high temperature.
Pour oil in a pot, pour in the beef and stir-fry. Wait until the beef changes color before serving, which can reduce the time the beef stays in the pot and the meat will not be so good.
(2) Boil oil in a pot, pour in sliced radish and stir-fry.It's fine when the moisture on the surface of the radish is dried, so that the radish will taste a little spicy and lighter.
(3) Add light soy sauce and dark soy sauce to color, stir-fry evenly, and simmer for 1 minute.
(4) Add 1 small bowl of boiling water, boil over high heat, and then change to medium-low heat to boil.
(5) After the radish is soft and pour in the beef, stir-fry on high heat for a while, so that the beef can fully absorb the soup of the radish.
(6) Add salt to season, sprinkle some chopped green onion, and stir-fry on high heat.
(7) Serve all the ingredients and you can eat it.
Tips: The most fear of stir-fried beef is that the beef is hard. We first cut it against the texture of the beef, and then add onion and ginger water, starch, and egg white to stir clockwise. Stir for a longer time so that the meat is tender enough.
Type 3: yam
yam is an ingredient suitable for eating all year round, especially after entering late autumn, you need to eat more. The taste of yam is powdery and glutinous, with a special fragrance, which can be stewed, stir-fried, and filled with filling. In addition, yam is rich in amylase , polyphenol oxidase, etc., which is good for the body.
Recommended recipe: [Steamed yam meat with minced meat]
Ingredients : 50 grams of yam, 80 grams of lean meat, starch, light soy sauce, onion, ginger, salt, oil
① We wash the yam and pork, cut it into small pieces, and chop it into pieces.
② Add salt, green onion, ginger water, and starch and stir clockwise for a while, then put it in a bowl to make a sunken shape at the bottom.
③Beat an egg, add a few drops of lard, 2 teaspoons of boiling water, and steam in a pot.
④ After the water in the pot is boiled, steam it for 10 minutes. Take it out and sprinkle some chopped green onions and you can eat it.
kinds of fruits: pear
There is a folk saying that goes, "It is better to eat 2 kilograms of pears than to wash the tonic. After late autumn, the pears are tender, juicy, crispy and sweet. Eating a pear can not only replenish moisture but also relieve the discomfort caused by autumn.
How to choose pears? We First look at the male and female pears of pears. The moisture and sweetness of the mother pears are higher than that of the male pears. So when buying pears, first check whether the front of the pears is sunken and the shape is round. If it is, the mother pears. Next, let’s pinch the pears. If is particularly hard or it sinks when pinched, don’t buy them. They are either not mature enough or ripe and have a bad taste. Finally, let’s check whether the surface is damaged, indented, etc. , if you don’t have one, you can buy it.
Conclusion: It has entered late autumn and the dryness is particularly obvious. For the health of your family, remember to give them more "3 roots and 1 fruit" to help them survive the autumn safely.
#Golden Autumn Festival talks about homely #
