Recommended recipe: fragrant and tender Millennium fruit
1. Prepare a catty of Millennium fruit in advance, remove the roots after washing, prepare a large pot, add a handful of old rock sugar, and reserve a proper amount of pure honey.
2. Boil the boiling water in the pot, pour the water into the Millennium Fruit after boiling, push it twice with a spoon to make the Millennium Fruit symmetrical when heated, cook for 2 minutes, scoop it up and put it in a cold water basin to peel it, and put it in another plate for later use.
3. Add a spoonful of water to another pot, add the old rock sugar, mash it gently with a spoon, and continue to stir until it is thick. Add a small amount of pure honey, stir well, and pour the sugar juice evenly on the Millennium fruit. Finally, it is decorated with a small amount of Beijing onion, which tastes delicious.
Second, yam is very suitable for eating yam in autumn. Yam is good for their stomachs. Eating some yam for a long time can help us strengthen the spleen and appetize, and lay a solid foundation for our autumn tonic.
Recommended recipe: yam with honey sauce
1. Prepare yam 1 root in advance, first remove the epidermis, clean it, cut it into strips, and soak it in water to prevent yam from being oxidized and blackened by air. Prepare more than half of the tomatoes in advance, cut them into pieces and put them on a plate for simple design.
2. Boil the boiling water in the pot. After the water is boiled, put the yam strips cut into small pieces and add a proper amount of white rice vinegar to the pot to eliminate some mucus on the yam. When the water is boiling, boil it for about a minute, and then drain it and put it in cold water.
3. Add a spoonful of water to another pot, add a spoonful of freshly squeezed corn juice, boil the juice, continue to cook for one minute, add a spoonful of juice and a spoonful of pure honey, and cook until the juice is thick, then turn off the heat and start the pot.
4. Put the steamed yam evenly on the plate and pour in the cooked juice, and this sweet and delicious honey yam is finished.
Third, sweet potato sweet potato is a seasonal ingredient in autumn. They are called "champion dishes" among vegetables and fruits. They have high nutrition. Eating some sweet potatoes in moderation after autumn can get rid of diseases and strengthen the body, and get rid of dampness and heat.
Recommended recipe: Sweet and tender sweet potato.
1. Prepare a sweet potato in advance, peel it, wash it, cut it into pieces, and then cut it into even strips. Put it in a pot, add water, clean it, wash off cassava starch on the surface of sweet potato, drain the water and put it in a cold pot.
2. Add two spoonfuls of custard powder to the pot and mix well, then grab a proper amount of corn flour and mix well, so that each sweet potato strip is coated with cassava starch as much as possible.
3. Pour the vegetable oil into the pot, and when the temperature reaches 50% heat, add the evenly mixed sweet potato strips. Roll the sweet potato strips twice with a colander to prevent adhesion. Stir-fry for 3 minutes until solidified. It takes 3 minutes to be golden and crisp, and you can pick up oil control and replenish water.
4. Add a small spoonful of water to another pot, add 30g of white sugar, 5g of lemonade, 5g of pure honey, 10g of tomato sauce, 1g of edible salt and 5g of white rice vinegar, stir constantly with a spoon, melt the seasoning, and pour in some bright oil until the juice bubbles, and then turn into concentrated hot bubbles.
5. Pour in the fried sweet potato strips, stir-fry them quickly twice, so that the sweet potato strips are evenly coated with sugar juice, sprinkle with a small amount of black sesame powder, turn the pan evenly, and finally sprinkle with a small amount of onion to decorate, which is delicious.
Fourth, bitter gourd can eat more bitter gourd in autumn. Bitter gourd has higher nutritional content, which is of great benefit to our health. The climate in autumn is dry, and eating more bitter gourd can also help us clear away heat and fire.
Recommended recipe: tender bitter gourd roll
1. Prepare two bitter melons in advance, remove the head and tail, cut them into two pieces, and dig out the pulp with a spoon. This is called a hollow situation, and set aside.
2. Prepare a small bowl of water in advance, put a handful of medlar and soak it for 10min.
3. Boil the water in the pot. When the water is about to boil, add a spoonful of edible salt and a small amount of cooking oil, pour it into the bitter gourd section, roll it twice with chopsticks, and stew for 2 minutes on low heat to reduce the bitterness of bitter gourd.
4. Then put it in cold water for one minute to let the bitter gourd cool thoroughly, pick it up and put it on the chopping block for later use. Prepare two bananas and apples in advance, peel off the shells and stuff them into bitter gourd segments, then change the knife to cut the bitter gourd segments into pieces with a thickness of 1cm, put them on a plate, and finally put them in Lycium barbarum for decoration, and sprinkle with a proper amount of pure honey to serve.
Five, the three treasures of this dish refer to red dates, silver almonds and red pitaya. Jujube has the effect of moistening lung and relieving cough. Silver almond is rich in nutrition, and red pitaya contains vitamins and rich water. It goes without saying that you should eat more of these three treasures in autumn.
Recommended menu: fragrant and tender three treasures
1. Prepare red dates, silver almonds, red pitaya and tomatoes in advance. First, peel the red pitaya and cut it into small pieces. Cut the tomatoes diagonally, cut them into flowers with a flower knife and put them on a plate for decoration.
2. Bring the pot to boil water. After the water is boiled, add pitaya and red dates, and then add silver almonds. Soak in water for 3 minutes, pour out, drain, and set aside after cooling.
3. Pour a teaspoon of water into the pot, add 30g of sugar, 10g of juice and 10g of tomato sauce, then put the side dishes in a scalded hot pot, cook until the juice boils, add a little starch, stir-fry briefly twice, and then take out the pot and set the plate.