Autumn recipes. Autumn is very comfortable. Whenever autumn comes, people begin to pay attention to their health maintenance. Autumn should be the transitional season of spring and summer, during which people are prone to get angry. Let's take a look at the autumn recipes.

1 | Fish-flavored shredded pork | Autumn recipe

Ingredients: pork tenderloin, black fungus, bamboo shoots, chopped pepper.

Seasoning: soy sauce, vinegar, cooking wine, sugar, sesame oil and water starch.

Exercise:

1. Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic.

2. Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use.

3. Heat the pan and pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is discolored and immature. Shovel to one side of the pan with a shovel, pour in minced garlic, Jiang Mo and chopped pepper, stir-fry and mix with shredded pork.

4. Pour shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and serve when the soup is slightly sticky.

Kung Pao Ou Ding

Ingredients: lotus root

Seasoning: Pixian hot sauce, vinegar, sugar, salt and chicken essence.

Exercise:

1. Peel lotus root, cut into pieces, soak in clear water for a while, and drain for later use.

2. Pour the oil into the pot. When the oil is 50% hot, add Pixian Chili sauce, stir fry and add onion.

3. Stir-fry diced lotus root for 2 minutes, then pour vinegar, sugar, a little water and salt in turn, continue heating for 5 minutes, and sprinkle with a little chicken essence.

Vinegar cabbage

Ingredients: cabbage

Seasoning: lard, salt, sugar, balsamic vinegar, wet starch, chopped green onion, dried pepper and pepper.

Exercise:

1. Choose tender leaves of Chinese cabbage, shoot them with a knife after removing stems, cut them into cubes, wash them, drain them, marinate them with a little salt, and squeeze out thousands of water for later use.

2. Put salt, sugar, vinegar, chopped green onion and wet starch into a small bowl and make juice.

3. Heat the pot and put lard. When the oil is 80% hot, stir-fry the peppers in the pot, and then stir-fry the dried peppers. When the pepper is brownish red, add the cabbage, stir fry over high fire, and then pour the juice into the pot to eat.

| Sliced eggs wrapped in beef tenderloin |

Ingredients: beef tenderloin and eggs.

Seasoning: cooking wine, soy sauce, salad oil, starch, salt, vinegar, sugar, chicken essence.

Exercise:

1. Slice beef tenderloin, pour cooking wine, soy sauce, salad oil and starch, stir well and marinate for 20 minutes. Knock the eggs into the bowl and break them. Add salt and stir for use.

2. Wash and chop the shallots. Wash and chop the red pepper after pedicle removal.

3. Pour the oil into the pot. When the fire is heated to 7 minutes, pour in the beef tenderloin and stir-fry until it changes color. Serve immediately. After cooling slightly, pour in the egg mixture.

4. After the wok is cleaned, pour the oil. When the fire is heated to 90% heat, pour in chopped green onion and red pepper, and immediately pour in egg liquid and beef tenderloin. Stir in a circle with a shovel. After the eggs are solidified, add vinegar, sugar and chicken essence, stir well and turn off the heat.

| Fish-flavored eggplant pot |

Ingredients: eggplant, chicken, fried salted fish, celery.

Seasoning: clay pot sauce, soup, minced garlic, chopped green onion, soy sauce, sesame oil.

Exercise:

1. Choose long eggplant and peel it in batches, turn around and go to the tail. There are 4 pieces in one opening, about 12 cm long.

2. Heat the pot, add oil and heat it to about 60% boiling. Add eggplant and melon strips and fry for about 1 minute until cooked. Pour and filter to remove oil.

3. Use the remaining oil in the pot, add minced garlic, celery, pepper and steamed stuffed bun sauce to stir fry until fragrant, then add diced chicken, stir fry evenly, add Shaoxing wine, soup, eggplant, melon strips, the above seasonings and fried salted fish, simmer for a while, add a little cornflour and add tail oil. Put it in a clay pot, heat it until it boils, add sesame oil and chopped green onion, cover it and serve.

Autumn cookbook 2 The first course: lotus root.

Autumn is the season when fresh lotus roots are on the market. At this time, the weather is dry. Eating some lotus roots can nourish yin and clear away heat, moisten dryness and quench thirst, and clear the heart and soothe the nerves. At the same time, lotus root is warm and has the effect of contracting blood vessels. Eating more can moisten the lungs and nourish blood. Lotus root has undoubtedly become a "home cooking" nowadays.

Fresh lotus root not only contains a lot of carbohydrates, but also is rich in protein, vitamins and minerals, and is also rich in dietary fiber, which is very beneficial for treating constipation and promoting the discharge of harmful substances.

The best way to eat: seven-hole lotus root has high starch content, less water, waxy but not brittle, and is suitable for soup; Nine-hole lotus root has high water content, crisp and juicy, and is most suitable for cold salad or stir-frying.

Best match: black and white fungus. With tremella can nourish lung yin, with auricularia can nourish kidney yin.

The first nut: peanuts are on the list. Reason: There is a bumper harvest in autumn. Among them, the most Starlight Glimmer peanut is known as "longevity fruit". Eating peanuts often will help. Peanut kernel contains about 26% of protein, twice as much as wheat, and is easily absorbed and utilized by human body. It contains 40% fat, of which unsaturated fatty acids account for more than 80%. The nutritional value of peanuts is higher than that of cereals, and it can be compared with some animal foods such as eggs, milk and meat.

The first nut: peanuts

Chinese medicine believes that peanuts are flat and sweet, and enter the spleen and lungs. Has the effects of invigorating spleen, regulating stomach, moistening lung, eliminating phlegm, nourishing and regulating qi, clearing throat and relieving cough. Indications: malnutrition, anorexia, asthenia, dry cough, scanty sputum, hemoptysis, purple skin, puerperal lactation, and dry stool.

Best way to eat: Fresh peanuts are best cooked with shells. Cooked peanuts are not only easy to digest and absorb, but also can make full use of the medical and health care functions of peanut shells and inner red clothes. Peanut red coat can inhibit the dissolution of fibrin, promote platelet regeneration, strengthen the contraction function of capillaries, and can treat thrombocytopenia and prevent and treat hemorrhagic diseases. Peanut shells can lower blood pressure and regulate cholesterol. According to ancient records, peanuts are boiled with salt water, which supplements the middle coke and nourishes the lungs.

Best match: red dates. Using red dates can strengthen the spleen, replenish blood and stop bleeding. It has certain curative effect on anemia due to spleen deficiency, especially for women.

The first supplement: the reason why yam is on the list: it is supplemented every season, but the method of supplementation is different. Spring is warm, summer is clear and autumn is humid. The best tonic food in autumn is yam, which not only has the reputation of "god of food", but also has the effect of "eating medicine".

Autumn cookbook 3 1, white vegetables, nourishing yin and promoting fluid production.

White vegetables can nourish yin and promote fluid production, such as radish, cauliflower, lily and yam. The loss of body fluid is serious in summer, and now it is just beginning to enter autumn, so we should eat more vegetables that nourish yin and promote fluid production. While white vegetables are generally full of body fluid. Eggplant is cool in autumn, which is not good for the spleen and stomach. Early autumn health, but also pay attention to "spleen and dampness."

You can eat lotus roots in autumn. "Lotus root is the king of oriental vegetables, rich in polyphenols, which can improve immunity and resist aging."

In addition, after the lotus root is processed to maturity, its taste changes from cool to warm. Although it has lost the function of removing blood stasis and clearing heat, it has become beneficial to the spleen and stomach, and has the effects of nourishing stomach, nourishing yin, nourishing blood and stopping diarrhea.

2, dark green, brownish red vegetables, eat a catty a day.

Autumn is dry, eat more green leafy vegetables, because the vitamin content is high, it is good to eat more. An adult should eat at least a catty of vegetables every day. Dark vegetables such as spinach, green vegetables, celery, chrysanthemum, amaranth, carrots, etc. Like brown-red vegetables, they are rich in vitamins and carotene.

3, brown-red vegetables a pound a day

Carotene is a treasure of human body. Traditional Chinese medicine believes that it can tonify the middle qi, strengthen the stomach and digestion, strengthen yang and strengthen the five internal organs, and has a good effect on indigestion, chronic dysentery, cough and night blindness, so it is called "Oriental Little Ginseng". After being fried and eaten, it can be converted into vitamin A in human body, which can improve human immunity and indirectly kill cancer cells.

4, prevent colds: lettuce and cauliflower

The vitamin C content of cauliflower is 3 to 4 times higher than that of Chinese cabbage and soybean sprouts, and 2 times higher than that of citrus. Chinese medicine has always said that "white goes into the lungs." Cabbage flower is a timely health care vegetable, which can not only prevent respiratory diseases such as colds, but also be a very good vascular cleaner.

The iodine content in lettuce is high, which is beneficial to the basic metabolism and physical development of human body. The nutrition of lettuce leaves is much higher than that of lettuce stems. People who cough easily in autumn can eat lettuce leaves to relieve cough.

Lettuce can prevent colds.

Judging from the solar terms of traditional Chinese medicine, Mid-Autumn Festival is the dividing point of climate change. After the Mid-Autumn Festival, the weather turned cold obviously, the temperature difference between morning and evening was large, and the metabolism of the human body gradually slowed down, making it easy to catch a cold and cough. In addition to upper respiratory diseases, some people may have dry skin, or gastrointestinal dysfunction such as diarrhea and constipation. Therefore, 8 kinds of healthy vegetables help you spend the autumn safely.

5, no acne on the face: lettuce and bitter gourd

Lettuce is rich in vitamins and trace elements, and its water content is the best among vegetables. Eating more helps to replenish water to the skin, and also has a certain auxiliary treatment effect on acne caused by poor gastrointestinal function.

Lettuce prevents acne

Bitter gourd is rich in crude fiber, vitamin C, calcium, iron and other nutrients. Containing active protein with anticancer effect can not only increase the activity of immune cells, but also eliminate toxins in the body and help to detoxify.

6. Avoid indigestion: leek and coriander.

Leek is rich in carotene, protein, sulfide and dietary crude fiber. Eating leeks can help digestion, promote stagnation, remove accumulated food, strengthen the spleen and stimulate appetite.

Coriander avoids indigestion

Coriander has a unique fragrance, which can stimulate appetite and promote digestion. Chinese medicine believes that coriander has the function of warming the stomach, and proper consumption of coriander can relieve stomach pain and indigestion.

7. Prevent getting angry: spinach and tomatoes.

The rich riboflavin in spinach is an important nutrient to effectively prevent oral ulcer, cheilitis, glossitis and dermatitis.

Spinach prevents getting angry

Tomato has the functions of clearing away heat and toxic materials, promoting fluid production and quenching thirst, and can be used to treat dry mouth, anorexia, stomach heat and bitter taste, gingival bleeding, aphtha and bitter taste.

8. Strong kidney plant: okra

To talk about the efficacy of vegetables, the most famous one is okra now. It has yellow flowers and the fruit is a bit like pepper. It's fried, especially scrambled eggs. It's delicious.

Okra strengthens the kidney.

This vegetable is not common, but it has become famous recently. Why? According to the research of scientists, the effect of okra on tonifying kidney and strengthening body is extraordinary in vegetables.