Hanlu is the seventeenth solar term among the twenty-four solar terms and the fifth solar term in autumn. It is held on the annual calendar from October 7th to 9th. After the Cold Dew solar term, the heat gradually fades away, the cold air gradually grows, and the morning and evening feels a little cold. With the arrival of the Cold Dew solar term, the autumn crops have matured and harvested, which is a good time to harvest.
Many vegetables and grains have matured and are the most nutritious time. As the saying goes, "There are five treasures in cold dew, and you are in good health in autumn and winter." Tomorrow's cold dew, it is recommended that the elderly and children often eat
№: ⒈ Sweet potato
Sweet potato is the seasonal food in autumn and winter. A large amount of sweet potatoes are transported from the land to our dining table. Sweet potatoes are both healthy and delicious foods. Not only can sweet potatoes be eaten, but also sweet potato leaves and poles can make delicious foods.
┱ Ingredient list ┲Sweet potatoes, red dates, wolfberry, eggs
1. Prepare two fresh sweet potatoes, wash the soil on the outer skin of the sweet potato with clean water, and then peel off the outer skin of the sweet potato.
2. Put the clean sweet potatoes on a plate, boil water with a pot, boil water, put the water into a pot and steam sweet potato chips for 20 minutes, and steam the sweet potatoes until they are soft and rotten.
3. Clean a handful of red dates and wolfberry with clean water, then cut off the pits of the red dates with scissors, cut them into small pieces and put them on a plate for later use.
4. Take out the steamed sweet potatoes, pour out the water from the sweet potatoes and pour it into a large bowl, add 30 grams of sugar and mash it with a rolling pin to form a delicate sweet potato mash .
5, then add 200 grams of glutinous rice flour, grab and mix well, and knead into a smooth dough with moderate softness and hardness.
6. Take a ball of sweet potato glutinous rice, put it in the palm of your hand and knead it into a round ball, prepare a flat chassis and add a spoonful of glutinous rice flour and a spoonful of corn starch, and mix well.
7. Put all the prepared sweet potato balls in the starch, evenly wrap a layer of starch to prevent sticking, and then shake off the excess starch.
8. Add a spoonful of raw powder to a small bowl and stir well and set aside. Prepare a small bowl and beat an egg and set aside.
9. Boil water with a pot. After the water boils, put the prepared sweet potato meatballs into the pot and stir evenly with a spatula to prevent sticking.
10. Cook until all the sweet potato balls float up and take out the water. Add a small bowl of water to the pot and add 50 grams of brown sugar and stir to melt.
11. Then cook red dates, wolfberry and sweet potato meatballs for about 5 minutes until colored, then pour in the pre-adjusted starch to thicken, and cook until thicken.
12. After the soup is thickened, pour the beaten egg liquid into the pot evenly. When the egg flowers are fixed, you can turn off the heat and put it out of the pot, put it in a bowl and start to enjoy it.
№:⒉ Crab
Crab is a very nutritious seafood. Crabs are rich in protein , vitamins and minerals. Autumn is the season when river crabs are supplied in large quantities. River crabs are delicious and nutritious. They contain a lot of protein, calcium, zinc, and also contain more iron, vitamins, etc. Crabs have tender meat and delicious taste, making them a favorite food for people.
┱ Ingredient list ┲ Crab, shallot, ginger, garlic, Millet pepper
1, prepare a few Shun crab Use a brush to clean the shell, then break the crab shell and cut off the tongs.
2. Cut the crab meat into small pieces, and then use the back of the knife to break the crab's pliers to facilitate and better taste.
3. A handful of washed shallots, cut the shallots into long shallot segments, and then open the whites and green onion leaves into a plate to set aside.
4. Cut a piece of peeled ginger into slices of ginger, chop a handful of garlic into minced garlic, cut a handful of millet pepper into chili rings, and put it on a plate to set aside.
5. Add a spoonful of light soy sauce, a little salt, a little chicken essence, a half spoonful of sugar, a spoonful of oyster sauce, and a little water to a small bowl and stir well.
6. Prepare an appropriate amount of corn starch and evenly attach a layer of corn starch to prevent the crab meat from spreading during operation.
7. Cook oil in the pan. After the oil is heated, put the crabs in the pot and fry slowly over low heat. Fry until one side is golden and fry on the other side. Fry until golden and crispy, remove the oil and set aside.
8. Fry the oil in the pan, add ginger, garlic, millet, pepper and green onion to stir-fry until fragrant, then put the fried crabs in the pan and stir-fry evenly.
9. Then pour a little rice wine to remove the fishy smell and increase the aroma. Then pour the sauce prepared in advance into the pot and stir-fry quickly until the crab tastes good.
10. Before leaving the pot, put the green onion leaves in the pot and stir-fry evenly. Stir until it is broken, turn off the heat and come out of the pot. Put it on the plate and start to enjoy it.
№:⒊Cache
Cache, the main vegetable variety in autumn and winter, is also a must-order when people make hot pot. It is not only delicious, but also has nutritional value. The water content in cabbage is as high as 95% can supplement the body's water deficiency. cabbage stewed tofu is a traditional Chinese dish. It has an attractive fragrance and is nutritious and juicy, making it a good meal.
┱ Ingredient list ┲Cache, garlic, ginger, dried chili
1. Prepare a fresh Chinese cabbage, first cut off the roots of the cabbage with a knife, then break each slice of the cabbage, rinse it with flowing water, and then drain the water and set aside.
2. Place the cabbage on the chopping board to organize it neatly, cut it into long strips and then into large pieces, cut it into pieces, and then cut it open the cabbage and leaves.
3. Cut a piece of peeled ginger into minced ginger, chop a handful of garlic into minced garlic, cut a handful of dried pepper into chili segments and put it in a bowl to set aside.
4. Put the oil in the pan. After the oil is heated, put the minced ginger, garlic and dried chili sections into the pot to stir-fry it to bring out the aroma. Then put the cabbage into the pot and stir-fry.
5. First stir-fry the water of the cabbage glutinous rice, stir-fry until the cabbage becomes soft, and the maturity of the cabbage and the cabbage leaves is inconsistent, and the maturity of the cabbage and cabbage leaves should be opened separately.
6. Add a spoonful of salt, a spoonful of chicken essence and a spoonful of sugar and stir-fry quickly and evenly, stir-fry the seasoning until melted.
7. Then put the cabbage leaves in the pot and stir-fry until they are completely raw. Drop in a spoonful of light soy sauce and a spoonful of vinegar and stir-fry evenly. Turn off the heat and come out of the pot. Put it on a plate and start to enjoy it.
№:⒋ crucian carp
crucian carp meat is tender and delicious, and is one of the important edible fish in my country. The crucian carp is the most plump from August to December every year, which means that it is a good time to eat crucian carp. The tissue is soft and tender, and is easier to digest than livestock and poultry.
┱ Ingredient list ┲Crucian carp, scallion, ginger, tofu, Warewell , seafood mushrooms, wolfberry
1. Prepare two fresh small crucian carp, process the inside and out of the crucian carp, and scrape the mucus on the fish with a knife.
2. Rinse the treated crucian carp with water and put it in a basin, add an appropriate amount of shredded scallions and shredded ginger into the crucian carp. First, grab the onion and ginger juice with your hands, then mix well and marinate for 10 minutes.
3. Prepare a piece of tender old tofu, cut the tofu into evenly sized squares, cut it into a large bowl and set aside.
4. Put a handful of dried wakame into warm water and soak it in warm water. Then wash it with clean water, cut it into small pieces and put it on a plate for later use.
5. Cut off the roots of a handful of seafood mushrooms, wash them with clean water, then cut them into small pieces and put them on a plate for later use.
6. Boil a spoonful of salt in the pot. After the water boils, put the tofu in the pot and blanch it for about 2 minutes. Then control the water and drain the water and set aside.
7. Start the pot with oil. After the oil is heated, put the crucian carp into the pot and fry slowly over low heat. Fry until one side is fixed and then fry the other side.
8. Fry the crucian carp until both sides are golden, then use a shovel to smash the crucian carp, try to shovel a little bit, and then stir-fry the crucian carp for two minutes.
9. Add an appropriate amount of shredded ginger and scallion, then add a large bowl of boiling water, boil again and skim off the froth on the surface.
10. Cook the fish for about 10 minutes, then filter out the fish residue with a colander, and then filter the soup with a dense leak to prevent fish bones.
11. Put the tofu, seafood mushrooms, and wakame into a pot and bring to a boil over high heat, add a spoonful of salt and a little pepper powder to season for about 3 minutes.
12. Sprinkle wolfberry and chopped green onion before serving, then turn off the heat and put it in a large bowl and start to enjoy.
№:⒌Pumpkin
There is a saying among the people that "Autumn is here, pumpkin is pretty". Pumpkin tastes very good and easy to digest. Pumpkin is a relatively common food in daily life. It is rich in dietary fiber and vitamins. If you have constipation, eating some appropriately can increase gastrointestinal motility.
┱ Ingredient list ┲Pumpkin, sugar, starch
1. Put a large piece of pumpkin on the chopping board, cut off the rind of the pumpkin with a knife, and then use a spoon to scrape the pulp clean.
2. Clean the processed pumpkin, cut it into long sections, and then use a knife to cut off a thin layer of the pulp to prevent water from coming out.
3. After all the pumpkins are processed, cut the pumpkin into long strips of uniform thickness, cut them into large bowls and set aside.
4. Add a spoonful of salt and a little more water to the pumpkin, wash the pumpkin with light salt water, then drain the pumpkin and set aside.
5. Use a kitchen tissue to wipe clean the moisture on the surface of the pumpkin strips, then add an appropriate amount of corn starch, and stir well.
6. When each pumpkin strip is coated with corn starch, shake off the excess starch, boil the oil in the pan, and put the oil in a 50% heat and fry it slowly over low heat.
7. Fry until the surface of the pumpkin strips is fixed. First control the oil and remove it, then increase the oil temperature to 70% hot, and then put the pumpkin strips into the pot again.
8. Fry quickly on medium heat until the pumpkin strips are golden and crispy, and take out the oil. Put the pumpkin strips directly on the plate.
9. Sprinkle a handful of sugar while it is hot and you can serve it on the table and start to enjoy it. You can also stick to tomato sauce, which is very delicious.
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