Late autumn is coming, the climate is dry, and people are prone to feel dry mouth. Especially for men who often travel outside, the autumn state is usually a little worse . After late autumn, winter will soon begin, and it is very important to properly reserve energy for the body.
There is an old saying among the people: "Get nourishing in late autumn, and fight tigers in the next year", which means that late autumn is a good time to nourish and lay a good foundation for the next year. This is consistent with the traditional culture of "eating with the times, not eating from time to time".
"Replenish the food in late autumn, fight the tigers next year", advise men: don't live too frugal, eat more "4 treasures", eat as long as you should eat, and your body strengthens your energy and energy. Next, let me tell you what are the "4 treasures" that are suitable for late autumn? How to make delicious?
1. Lamb
Since ancient times, lamb has been a nourishing product in autumn and winter, and is very popular among people. In late autumn, stew a pot of hot mutton soup, and after a bowl of it, the coldness will disappear.
In this regard, Li Shizhen also specifically mentioned in his book "Compendium of Materia Medica", " mutton can warm the middle and replenish the deficiency, replenish the middle and replenish qi, promote appetite and strengthen the kidney qi, nourish the gallbladder and improve eyesight, treat deficiency and coldness, five labor and seven injuries" .
[Recommended recipe: radish stewed lamb soup]
Ingredients preparation: 1 white radish, 250 grams of lamb (such as mutton front leg meat, mutton belly, etc.), 3 pieces of green onion, 1 spoon of cooking wine, appropriate amount of salt
1. Wash the mutton and cut it into small pieces, soak it in clean water for 2 hours in advance, change the water a few times in the middle, soak the blood inside. Then put the blanched mutton into the pot with cold water, add 1 spoon of cooking wine, add the scallion slices, cook until the water boils, skim off the foam, remove the mutton, wash; peel the white radish and cut it into hot cut pieces;
2. Pour the blanched mutton into the soup pot, add appropriate amount of hot water, it is best to add enough water at a time, cook over high heat for 15 minutes, cook until the soup color turns milky white, add white radish, turn to low heat and simmer for 1 hour, and add appropriate amount of salt before serving. The stewed mutton soup is delicious and very delicious.
[Tips] When cooking mutton soup, remember a universal formula, "Cook white on high heat, boil it on low heat." If you want to cook mutton soup into a natural milky white, be sure to cook it on high heat for more than 10 minutes so that the fat can complete the emulsification process.
2. Pigeon meat
There is a folk proverb that one pigeon is better than nine chickens . In general, chicken itself is just as nutritious as meat, and the overall nutritional value of pigeons is even higher than that of chicken.
Pigeon meat has a high protein content, and it also contains a variety of vitamins and trace elements, but the fat content is very low. Eating some pigeon meat in late autumn can be said to be satisfying and nutritious.
[Recommended recipe: crispy sausage ]
Ingredients preparation: 2 sausage pigeons, 3 slices of ginger, 250 ml of water, 20 ml of cooking wine, 150 ml of light soy sauce, 50 ml of dark soy sauce, 20 grams of rock sugar, appropriate amount of white vinegar
1. Clean the sausage pigeons, put cold water into the pot, boil the foam, skim off the foam, take it out and wash; take another pot, add ginger, pour in water, cooking wine, light soy sauce, dark soy sauce, rock sugar, and boil the water to make brine;
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2. Put the blanched pigeons in brine and marinate for 3 hours. Every 20-30 minutes, turn the side to make it taste good. Then take out the pigeons from the brine and dry the moisture on the skin (air dry on the balcony, or blow dry with a hairdryer, or put it in a baking machine to dry);
3. Apply a layer of white vinegar on the surface of the pigeons drying the skin, so that the fried skin is crisp enough. Then put it in the air fryer , fry at 200 degrees for 7 minutes, turn it over and fry at 200 degrees for another 7 minutes, and then cut it into small pieces after it is out of the pot and it is ready to eat.
[Tips] If there is no air fryer at home, you can also fry it in the pan. Remember to use fresh suckling pigeons instead of old pigeons, so that the meat will taste tender enough.
3. Oysters
As one of the most common seafood shellfish foods, oysters have always been known as "a gas station for men" .
Oyster meat contains a large amount of glycogen and taurine . Among them, glycogen is the energy source of cells during the metabolism process. Taurine has a variety of physiological activities and can be said to be a very nutritious food that men eat.
[Recommended recipe: Steamed oysters with garlic and vermicelli]
Ingredients preparation: 8 oysters, appropriate amount of vermicelli, 1 garlic, 2 millet spicy, 1 green onion, 2 spoons of light soy sauce, 1 spoon of oyster sauce, a little salt, half a spoon of sugar
1. Use a brush to clean the oyster shell, then use an oyster knife to pry the shell open, and remove the oyster meat. This step is more troublesome and if it is inconvenient, you can ask the oyster vendor to help deal with it;
2. Put the vermicelli in water in advance and soak it soften. Chop the garlic, millet spicy and shallots into minced powder. Then add 2 spoons of light soy sauce, 1 spoon of oyster sauce, a little salt, and half a spoon of sugar to the bowl, then add minced green onion, garlic and millet spicy. After stirring evenly, pour 2 spoons of hot oil;
3. Put an appropriate amount of vermicelli at the bottom of the oyster shell, then add the oyster meat, use a spoon to pour the ingredients that were prepared before, and put it into the steamer. Calculate the time from the air, steam for about 5-8 minutes (adjust according to the size and heat size of the oysters), and then leave the pot.
4. Kelp
Kelp is cheap, but it is rich in nutrition. It is a very cost-effective type of algae food. According to researchers at Newcastle University in the UK, the algae acid component contained in kelp can effectively inhibit the body's digestion and absorption of fat by .
The cold kelp shared with you below is , which can be used for current meals and is also very suitable for current wine and food.
[Recommended recipe: Cold kelp]
Ingredients preparation: appropriate amount of kelp shreds, 3 cloves of garlic, 2 spicy millet, a little cooked white sesame seeds, 1 spoon of chili noodles, 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, half spoon of oyster sauce, half spoon of sugar
1. Clean the kelp shreds, put them in cold water, cook for 5 minutes, and take them out. After , cool down and boil , drain the water, put it on a plate; chop garlic and millet spicy, set aside;
2. Prepare a cold sauce: add minced garlic, millet spicy, cooked white sesame seeds, and chili noodles to the bowl, pour 1 spoon of hot oil, stir well, then add 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, half a spoon of oyster sauce, and half a spoon of sugar, stir well, pour on the kelp shreds, mix well and start eating.
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