Tomorrow is the Bailu solar term. After the Bailu solar term, the weather will officially start to get cooler, and you will feel a slight chill at night. The temperature difference will increase significantly at noon and evening. Try not to turn on the air conditioner or kick the quilt off when sleeping in the middle of the night to avoid catching a cold. As the weather gets cooler, it’s also the best time to replenish your body. As the weather cools down, people's appetite will become much better, and the pace of autumn nourishment has officially begun.

When it comes to what to eat in autumn, meat is definitely indispensable. For many meat lovers, this is the season to enjoy delicious food. All kinds of chicken, duck, beef, and pork are good choices. Of course, you can’t eat all meat. You also need to pay attention to the combination of meat and vegetables and eat healthily. We can simmer the meat with some vegetarian dishes, so that the cooked meat is delicious, and the meat and vegetables are combined, and the nutrition is more comprehensive. In this way, the appetite will be good and the body's physical condition will be improved. Next, I will share 6 of the best meat and vegetable recipes for autumn. In autumn, cook more of these six dishes for your family to eat, even if they are more expensive, they are delicious and nutritious, your family will have a good appetite, and your family will be in good health if they eat more! It doesn’t matter if it’s a little more expensive. I’ll present the detailed recipe next, so keep it if you like it.

First course: Steamed Chicken with Cordyceps Flowers

Ingredients to prepare: half chicken, 60 grams of fresh Cordyceps flowers, 3 red dates, and a little shredded ginger. Ingredients: one spoon of soy sauce, one spoon of oyster sauce, appropriate amount of sugar, appropriate amount of pepper, one spoon of cornstarch, and a little salt.

1. Soak the Cordyceps flowers in clean water, then cut off the roots and set aside. Wash the chicken pieces, cut them into pieces and put them on a plate. Add 1 tablespoon of oyster sauce and shredded ginger.

2. Add appropriate amount of white sugar. (It can also be used to enhance freshness).

3. Add a little salt. (I didn’t add all of it here, just a part of it, because there is already salt in the oyster sauce and light soy sauce). Add a little white pepper to remove the fishy smell.

4. Add 1 tsp of light soy sauce and 1 tsp of starch to make the steamed chicken nuggets more tender and smooth.

5. Stir all the ingredients together with the chicken pieces and marinate for an hour to add flavor. Remove the seeds from the red dates and cut them into small pieces and add them to the marinated chicken pieces.

6. Put the previously cleaned cordyceps flowers into the chicken nuggets. Use chopsticks to mix the Cordyceps flowers and chicken pieces, then steam them. Boil water and steam for about 30 minutes. When hot, sprinkle with some chopped green onion and serve.

Course 2: Steamed Pork Ribs with Glutinous Rice

Ingredients to prepare: 400 grams of pork ribs and 80 grams of glutinous rice. Ingredients: 1 spoon of peanut butter, 1 piece of fermented bean curd, 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 spoon of cornstarch, and a little pepper.

1. Wash the ribs, soak them for 15 minutes, then use a kitchen knife to cut the meat on the ribs into small pieces. (Let the meat of the ribs be looser).

2. Put the glutinous rice into a bowl in advance, add water and soak for 1 hour. Soak for a small spoonful, drain and set aside.

3. Next, let’s adjust the sauce for marinating the ribs. Take a small butterfly and add 1 tablespoon of peanut butter. Add 1 spoon of cooking wine, 1 small piece of fermented bean curd, 1 spoon of soy sauce, and 1 spoon of oyster sauce.

4. Finally, add a little pepper to enhance the flavor. We don’t need to add salt here, because the fermented bean curd and seasonings already have enough saltiness, and adding more salt will make it salty.

5. Pour the prepared ingredients into the ribs, stir evenly and then add 1 tablespoon of dry starch. After stirring evenly again, cover with plastic wrap and marinate in the refrigerator for more than 1 hour.

6. The soaked and drained glutinous rice grains and the marinated and flavorful pork ribs are ready. Roll the ribs in the glutinous rice so that the ribs are evenly coated with glutinous rice, and place on a plate for later use.

7. Then steam it for about 80 minutes. The steaming time is longer, but the glutinous rice, glutinous rice and pork ribs steamed in this way are also softer and more fragrant. After it's hot, sprinkle with a little chopped green onion and serve.

Third course: Roast Chicken with Chestnut

Ingredients to prepare: half chicken, 00g chestnuts, appropriate amount of mushrooms , appropriate amount of fungus, shredded ginger, and a little green and red pepper. Ingredients: oil, salt, add a little sugar, one spoon of soy sauce, one spoon of oyster sauce, half a spoon of cooking wine and a little pepper, half a spoon of column sauce.

1. Soak the dried mushrooms in water in advance and then wash them. Peel the chestnuts and put them in a bowl for later use. Put a little dried fungus into a bowl, add water to soak, wash and set aside.

2. Wash the chicken, cut it into small pieces and put it on a plate. Add 1 teaspoon of sugar. A little shredded ginger and 1 tablespoon of oyster sauce. Add half a spoonful of cooking wine to remove the fishy smell. A spoonful of soy sauce adds color and aroma.

3. Finally, add a little pepper to remove the fishy smell and a little salt. Then mix the ingredients and chicken pieces thoroughly and marinate for 30 minutes. Heat the pot and add appropriate amount of oil.

4. After the oil is hot, stir-fry the marinated chicken pieces. Stir-fry the chicken pieces until they change color and shrink, add the winter melon and fungus and stir-fry together.

5. Stir-fry the shelled chestnuts together. After stir-frying evenly, add the mushrooms we soaked in the underwater pot and simmer. After the soup boils, add 1 tablespoon of Zhuhou sauce to the pot and stir-fry evenly. Cover and continue to simmer.

6. Simmer until the chestnuts are soft and rotten. Open the lid and turn on high heat to thicken the soup. Finally, add a little green and red pepper to the pot for garnishing and stir-fry evenly before serving.

Course 4: Stir-fried beef with celery

Ingredients to prepare: 200 grams of beef, an appropriate amount of celery, and one green and red pepper each. Ingredients: one spoon of hoisin sauce, one spoon of soy sauce, one spoon of oyster sauce, a little sugar, one spoon of cornstarch, appropriate amount of pepper, a little oil and salt, and one spoon of sesame oil.

1. Tear off the old tendons of celery, wash and slice with a diagonal knife. Remove the seeds from green and red peppers, wash and cut into shreds. Set aside. Wash the beef and cut into thin slices, drain and put into a bowl. Add 1 tablespoon of hoisin sauce.

2. One spoonful of soy sauce, one spoonful of oyster sauce, a little sugar, and a little pepper to enhance the flavor. Finally, add 1 teaspoon of starch and a little sesame oil. Mix the ingredients and beef evenly and marinate for 30 minutes to add flavor.

3. Heat the pot and add appropriate amount of oil. Heat the cold oil in a pan, add the marinated beef and stir-fry. Turn up the heat and stir-fry quickly. Stir-fry the beef until it changes color, then remove from the pan and set aside.

4. Add a little more oil to the pot. After the oil is hot, add the celery slices and green and red pepper shreds to the pot and stir-fry together.

5. Stir-fry until the celery is broken, then add the beef slices that have been fried in advance and stir-fry together. Stir-fry quickly over high heat. Stir-fry the beef until cooked, add a little salt to taste, stir-fry evenly until the flavor is absorbed, and serve. (You don’t need to add more salt, because the seasoning for marinating the beef already contains a certain amount of salt).

Course 5: Braised duck with mushrooms and fungus

Prepare ingredients: 1/4 duck, appropriate amount of mushrooms, appropriate amount of fungus, 6 slices of ginger, and a few green and red peppers.

1. Soak the mushrooms and fungus in advance and set aside. Wash the duck, cut into pieces and put on a plate. Heat the pot and add a little oil to moisten the pot. After the oil is hot, stir-fry the duck meat.

2. Stir-fry the duck meat until the surface is slightly browned and oily. Add the ginger slices to the pot and stir-fry until fragrant. Then add 1 tablespoon of soy sauce and stir-fry together. Add 1 tsp of oyster sauce for freshness.

3. Then stir-fry the soaked and washed mushrooms and fungus together in the pot. After stir-frying evenly, add an appropriate amount of water, not too much, just enough to almost cover the duck meat. Then cover and simmer.

4. Simmer the duck until soft. (The simmering time will be determined based on the tenderness of the duck meat.) After the duck meat is cooked, open the lid, add a few green and red peppers to the pot for fragrant garnish, and add 1 teaspoon of salt to taste. Turn on high heat and stir-fry to reduce the sauce. Stir-fry evenly until the flavor is absorbed. When the soup thickens, take it out of the pot.