Introduction to this issue: Spring is sleepy and autumn is tired. After autumn, eat more of these alkaline foods to relieve autumn fatigue and eliminate fatigue.
Spring is sleepy and autumn is tired. As autumn enters, many people will feel tired. As the saying goes, "One summer" No disease and three points of deficiency." The weather is hot in summer and the human body sweats a lot. Even if there is no serious illness, the body will be a little weak. After turning from summer to autumn, the Yin and Jin that the body lost in summer have not been restored. There is insufficient Yin, Jin and Yang Qi, so people often feel tired, lethargic, and weak in limbs. This is the reason for "autumn fatigue".
Autumn fatigue is a natural physiological reaction of the human body in autumn. After the body adjusts itself, the symptoms will gradually disappear. Appropriate supplements to increase nutrition. It is advisable to eat more alkaline foods, such as tomatoes, kelp, spinach, water spinach, mushrooms, beans, etc., to neutralize acidic substances in the body, relieve autumn fatigue, eliminate fatigue, and keep you energetic. Let’s share the home cooking methods of these foods:
[Roasted Chicken Nuggets with Mushrooms] Ingredients required: 3 chicken legs, 400 grams of fresh mushrooms, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, large 2 cloves of garlic, a dozen peppercorns, 1 aniseed, 1-2 dried chili peppers, 1 tablespoon cooking wine, 1 tablespoon braised soy sauce
Steps:
1. Prepare the required materials, clean the chicken legs, and cut off the roots of the mushrooms. Wash.
2. Use a razor blade to cut the mushrooms into two or three pieces, so that the mushrooms are more flavorful.
3. Cut the chicken legs into pieces with a knife.
4. Add water to the pot, blanch the chicken pieces under cold water, boil the water for 4-5 minutes, skim off the floating foam, take out the chicken pieces, drain the water and set aside. When blanching chicken nuggets, blanch them under cold water. This will remove the blood from the chicken nuggets and make the chicken nuggets not fishy when eaten.
5. Add water to the pot and bring to a boil. Add the mushrooms and blanch them. Blanch the mushrooms until they become soft. Remove the mushrooms and drain the water. Set aside. It is easy to hide impurities or sawdust in the cap folds of shiitake mushrooms. Blanching the shiitake mushrooms can remove impurities and odors and keep the taste of the shiitake mushrooms more pure.
6. Add oil to the pot and heat it up, add onion segments, ginger slices, garlic granules, Sichuan peppercorns, aniseed, dried chili and stir-fry until fragrant, then add chicken pieces and stir-fry for 1-2 minutes.
7. Pour in the cooking wine and braised soy sauce, and stir-fry the chicken pieces until browned.
8. Add the shiitake mushrooms and stir-fry evenly. Pour in hot water until the amount of water is equal to the ingredients. Add sugar and bring to a boil over high heat. Turn to low heat and simmer until the flavor is infused.
9. When there is a little soup left after cooking, add salt, reduce the juice over high heat, turn off the heat, remove and serve on a plate.
[Homestyle Minced Pork Tofu] Ingredients required: 41 pieces of northern tofu, 100 grams of pork, 1 hot pepper, 2 spicy millets, appropriate amount of oil and salt, 1 segment of green onion, 2 slices of ginger , 2 cloves of garlic, half a tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of chicken essence, 1 tablespoon of cooking wine, appropriate amount of water starch,
Steps:
1. Prepare the required materials. For pork, choose pork belly, or pork with a little fat. , taste better. The tofu is made from northern tofu. Northern tofu is old tofu and is not easy to break.
2. Cut the tofu into small pieces.
3. Chop the pork into mince, cut the pepper into dices, cut the spicy millet into pepper rings, chop the onion into finely chopped green onion, mince the ginger, and slice the garlic.
4. Add water to the pot and bring to a boil. Add a little salt, add the tofu and blanch it. After the water boils, cook for 2-3 minutes. Take out the tofu and set aside. Blanching the tofu in water can remove the beany smell. Add some salt to prevent the tofu from breaking easily.
5. Heat the oil in the pot, add the onion, ginger and garlic and saute until fragrant, then add the minced meat and stir-fry until the color of the minced meat turns white.
6. Pour in the braised soy sauce, light soy sauce, and cooking wine, and stir-fry the minced meat until it colors. Cooking wine can remove the fishy smell of pork.
7. Add the tofu cubes, add a little water, then add salt and chicken essence, bring to a boil and cook the tofu for 1-2 minutes.
8. Add diced pepper, spicy millet, pour in appropriate amount of water starch, heat until the soup becomes thick, turn off the heat, remove and serve on a plate. A plate of delicious home-style minced meat and tofu is ready.
[Garlic kelp shreds] Ingredients required: 1 handful kelp shreds (dried), 2 coriander stalks, 2 green onions, 4-5 cloves of garlic, appropriate amount of salt, sesame oil 1 tablespoon, 1 tablespoon chili oil, 3 tablespoons rice vinegar, half tablespoon sugar,
Steps:
1. Soak the dried kelp shreds in rice washing water for 4-5 hours, and soak the kelp shreds until soft.
2. Put the garlic into a garlic pounding jar, add salt, and pound it repeatedly with a garlic pounding hammer until the garlic is pounded into a paste. Adding salt when pounding garlic increases the friction and makes it less slippery. When pounding garlic, garlic water will splash out. After adding salt, it will become thicker and the juice will not fly around.
3. Cut the green onions into sections with a diagonal knife, and cut the coriander into small sections.
4. Add water to the pot and bring to a boil. Add the soaked kelp shreds and cook for about 10 minutes until the kelp shreds become soft. Taste the kelp shreds. It should not be hard but crisp and soft. Take out the kelp shreds and put them in cold water to cool. Remove and drain the water. Cut the kelp shreds into long sections of about 10 cm.
5. Put the kelp shreds in a large bowl, add the mashed garlic, green onion segments, coriander segments, rice vinegar, chili oil, sesame oil, sugar. Salt is already added when pounding the garlic. There is no need to add salt when mixing. .
6. Use chopsticks to stir from bottom to top and mix evenly. Remove and serve on a plate. A plate of cold kelp shreds with full color, flavor and flavor is ready.
[Fried cabbage with tomatoes] Ingredients required: half cabbage, 2 tomatoes, appropriate amount of oil and salt, 2 cloves of garlic,
Steps:
1. Peel off the cabbage leaves, wash them and drain the water. , and then tear the cabbage into pieces with your hands.
2. Wash the tomatoes and cut them in half, cut off the stems, and then cut the tomatoes into chunks.
3. Add water to the pot and bring to a boil. Add a little salt and a few drops of oil. Add the cabbage and blanch it. Blanch the cabbage until it becomes darker in color and until it is raw. When blanching the cabbage, add a little salt and oil to the water. , can make the color of the cabbage more green. Do not blanch the cabbage for too long. The color of the cabbage will be darker. If you blanch the cabbage too much, the crisp and tender taste of the cabbage will be lost.
4. Take out the cabbage and put it in cold water to cool. Remove the cabbage to control the water and set aside for later use. After blanching the cabbage, put it in cold water and cool it to keep the crisp and tender texture of the cabbage.
5. Heat the oil in the pan, add minced garlic and stir-fry over low heat until the garlic smells fragrant, then add tomatoes, stir-fry over high heat until the tomatoes become soft, and stir-fry out the water.
6. Add cabbage, salt, stir-fry quickly over high heat until evenly distributed, turn off the heat, remove and serve on a plate.
[ Stir-fried water spinach with garlic ] Ingredients required: 500 grams of water spinach, appropriate amount of oil and salt, 4 cloves of garlic, 1 teaspoon of chicken essence,
Steps:
1. Wash the water spinach. When selecting water spinach, the wider the leaves, the better. Fresh, crisp and tender. Use your hands to break off its stem. If it is tender and easy to break, and it is not stringy, it means it is tender and has more moisture. Older ones are not easy to break and have less moisture.
2. Cut the water spinach into sections and mince the garlic.
3. Bring water to a boil, add a little salt, add water spinach and blanch for half a minute, then take out the water spinach.
4. Put the water spinach in cold water to cool, take it out, and squeeze out the water. Do this step before frying the water spinach. The color will not be black and the taste will be crisp and tender.
5. Heat oil in the pot, add half of the minced garlic and saute until fragrant.
6. Add water spinach and stir-fry evenly. Add salt, chicken essence, and the other half of the minced garlic. Stir-fry evenly over high heat. Turn off the heat, remove and serve on a plate.
[Tomato, Spinach and Chicken Ball Soup] Ingredients required: 1 piece of chicken breast, 2 tomatoes, 250 grams of spinach, 1 egg, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 1 section of green onion, 2 slices of ginger, 1 tablespoon of starch ,
steps:
1. Prepare the required materials. Remove the old leaves from the spinach and wash it clean. Cut off the fascia from the chicken breast. The fresh chicken meat is closely arranged and the color is clean pink and shiny. Do not select the meat. Chicken with a dry skin surface, or chicken that contains more water and loose fat. Also, don’t choose chicken that is obviously discolored.
2. Cut the spinach into inch sections, cut off the stems of the tomatoes, and then cut into pieces.
3. Chop the chicken into minced meat, add chopped green onion and minced ginger, and chop together finely.
4. Put the chicken in a container, break in the eggs, add 1 tablespoon of starch, a little salt, stir well in one direction with chopsticks, the chicken has less fat, use starch to increase its viscosity, the eggs will make the chicken more tender.
5. Heat the oil in the pot, add the minced ginger and stir-fry until fragrant, then add the tomato cubes and stir-fry, stir-fry the tomatoes until the water comes out, add an appropriate amount of water, bring to a boil and cook for 2-3 minutes.
6. Turn down the heat and keep the soup slightly open. Put the meat filling in your left hand and squeeze out the meatballs from the tiger's mouth. Catch it with a spoon in your right hand and put it into the soup pot (or use a spoon to dig out the shape of the meatballs). When the meatballs are all After putting it into the pot, turn on the high heat, bring the soup to a boil, skim off the foam, and cook until all the meatballs float.
7. Add spinach, bring to a boil, and cook for 1-2 minutes. When the spinach turns dark green, add salt to taste, turn off the heat, pour in sesame oil, stir evenly, and serve.
If you like this article, don’t forget to like, collect, and forward it. You are also welcome to express your opinions in the comment area or share your recipes. Welcome to follow: On the snowy night of the winter solstice, original home-cooked food recipes will be released every day
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