" autumnal equinox cold dew is here, frost falls red leaves dyed". Tomorrow is the fourth solar term of autumn equinox, which means that the heat is exhausted and the autumn is stronger. As the saying goes, "The autumnal equinox, the autumnal equinox is equally divided by day and night." The autumnal equinox refers to both the day and night in all parts of the country, and the autumnal equinox. The autumnal equinox is like a wall. Before the autumnal equinox, there is residual heat, which is more common in warm and dryness. After the autumnal equinox, the temperature difference between day and night is large, the weather gradually decreases, and the coldness gradually becomes heavier, and cool and dryness often occurs. Therefore, in addition to actively exercising, we should also drink more water and eat more clean and warm ingredients to nourish yin and lungs, nourish yin and produce saliva.
After the autumnal equinox, it is late autumn, and many fruits and vegetables have reached the harvest season. What ingredients should we eat? It is recommended that you eat less mutton and ginger and eat more 4 kinds of " autumn vegetable " to warm and reduce the heat.
Why should you eat less lamb and ginger? After the autumnal equinox, the rain also decreases, the temperature drops, the breeze blows, and the air is very dry. Eating "hair food" and "hot food" will aggravate dryness and cause physical discomfort. Lamb, ginger, chili pepper, pepper, etc. are "hair products" and "hot products". When we cook, we can add a little fishy food to increase the aroma. We don't need to eat a lot.
4 kinds of "Autumn Vegetables"
Type 1: Taro
Taro is an important vegetable and grain crop. It tastes pink and glutinous, with a delicate taste, suitable for both young and old. It is rich in starch, mucus protein, minerals, etc., which can be steamed and eaten directly, made into snacks, used for stewing soup, etc.
Recommended recipe: Braised duck with taro
Ingredients: Half a duck, 100 grams of edamame rice, 150 grams of taro, onion, ginger, garlic , Laoganma fermented black bean sauce
① We chop the duck into small pieces and soak it in cold water for half an hour. Rub and wash it and pour it into the pot. Add cooking wine, green onion and ginger to remove the fishy smell and boil over high heat. When there is a lot of foam on the surface of the pot, rinse it with warm water.
②We clean the edamame rice, then peel off the skin of the taro, and cut it into small pieces.
③Boil oil in a pot, pour in the duck meat and stir-fry. After stir-frying the moisture on the surface, add cooking wine, light soy sauce, dark soy sauce, Laoganma sauce, ginger and garlic to remove the fishy color, and simmer for 2 minutes.
④ Add boiling water to cover the duck meat, and cook on high heat.
⑤When the duck meat can be inserted in with chopsticks, pour in taro and edamame rice and continue to simmer.
⑥ After the taro is cooked, add salt to season and continue to simmer on low heat for a while.
⑦Calcium juice over high heat, sprinkle some chopped green onion and then serve.
Tips: Taro is rich in mucus protein. After peeling, put it in water and soak it immediately. It will neither slip your hands nor oxidize and turn black.
Type 2: Oyster mushroom
Autumn and winter are also the season for oyster mushrooms to be on the market. It is fresher than the high-temperature varieties in summer and is more plump and tender than the meat of oyster mushrooms grown in winter. Oyster mushrooms are tender, soft and chewy. They are rich in vitamins, minerals, etc., which can be cooked in soup, fried in oil, and cold. Paired with oyster mushrooms and chicken, the calories are not high and the nutrition is doubled.
Recommended recipe: Chicken Steak Oyster Mushroom Rice
Ingredients: 2 chicken legs, 100 grams of oyster mushrooms, onion, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, salt, cooking oil, MSG, starch
① We wash the chicken legs and cut the chicken with scissors. Use the back of the knife to loosen the chicken, rinse it again, and drain it.
②Boil oil in the pot, and fry the chicken skin in the chicken leg meat for 2 minutes first, then turn it over and fry it.
③ and other chicken legs are fried on both sides and set to shape, then add cooking wine, light soy sauce, and dark soy sauce to remove the fishy smell and color. Stir evenly and then pour in 1 small bowl of boiling water, then add green onion and ginger to remove the fishy smell.
④ Wait until the chicken is cooked, take out the green onion and ginger, pour in the oyster mushrooms and cook.
⑤ Add salt and MSG to season, and add some chopped green onion to increase the aroma.
⑥ Pour in water starch to collect the juice and put it into a plate.
⑦ Put the chicken and oyster mushrooms in a bowl and it is ready to eat.
Tips: The chicken chop rice made with chicken legs is tenderer and tasty than the chicken chop rice made with chicken breast. You must buy a tender oyster mushroom, so that the umami flavor is stronger.
Type 3: Winter melon
Winter melon is not the melon of winter melon, it is on the market one after another in early summer. However, the winter melon after autumn has a softer and glutinous texture, and it tastes better than summer when it comes to soup or stir-frying. Winter melon has sufficient moisture and low calories, so it will not be fat if you eat it regularly. Eating some winter melon in autumn will not only replenish moisture and nutrition, but also not much cost.
Recommended recipe: fermented bean curd winter melon
Ingredients: 350 grams of winter melon, 3 pieces of red oil fermented bean curd, onion, garlic, light soy sauce, dark soy sauce, MSG
① Remove winter melon peel and seeds, rinse and cut into thin slices.
②Hot pan and cold oil, pour in the winter melon and stir-fry. When the surface of the winter melon is slightly transparent, pour light soy sauce and dark soy sauce into fresh color, and continue to stir-fry for a few times.
③ Take out the fermented bean curd and put it in a bowl. Add a little boiling water, press into a paste with a spoon, and stir well.
④ Pour the fermented bean curd into the winter melon, add 1 spoon of boiling water, and continue to simmer for a few minutes.
⑤ Add salt to season, sprinkle some chopped green onion and MSG and serve.
Type 4: yam
As we all know, yam is an ingredient with the same origin of medicine and food. It is rich in mucus protein, minerals, etc., which can be stewed in soup, made into snacks, and stir-fried.
Recommended recipe: Yam glutinous rice cake
Ingredients: 1 yam, appropriate amount of glutinous rice flour, sugar, sesame , milk
① Take a chopstick and insert it into the yam. Use a paring knife to peel off the yam skin, rinse it, cut it into slices, and steam it in a pot. After the yam is cooked, add some sugar and press it into a paste. Add the milk, add the glutinous rice flour several times and stir to form a smooth dough.
③ Divide the dough into several small doses, press and dip it in sesame seeds.
④ Brush oil at the bottom of the pot and add the cake to fry. After the two sides of the cake are fried yellow, it can be eaten.
Tips: The skin contacts the yam's epidermis easily with redness, swollenness and itching, so we insert the yam with chopsticks and forks to avoid contact with the epidermis.
Conclusion: Tomorrow is the autumnal equinox. Remember to eat less mutton and ginger and eat more 4 kinds of "autumn vegetables" to warm and reduce the heat. I am a mother, an office worker who likes to tinker with food. Every day I am walking around the stove, pots and pans, tired and happy. All recipes are original and are prohibited from moving or plagiarism. If you like it, please like, collect, forward and follow me!
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