What are some "lazy" dishes that are simple and appetizing that you won't get tired of eating all autumn? 1. Braised tofu and eggs

Ingredients: eggs, tofu, marinated buns (appropriate amounts of star anise, aroma, cinnamon, cumin, amomum villosum, and peppercorns). First put the eggs into a pot of water and blanch them, then boil them thoroughly and remove the shells for later use. Cut the tofu into cubes and set aside. Add 10 spoons of light soy sauce, one spoon of light soy sauce and a small amount of rock sugar to the pot, then add an appropriate amount of water, add the marinade and bring to a boil to boil out the flavor of the spices. First add the quail eggs and cook for 20 minutes, then add the tofu and cook for 10 minutes. Turn off the heat and soak until the ingredients are infused. You can eat as you like. 2. Spicy Konjac Tofu Knot

Ingredients: chopped pepper, konjac tofu, garlic and scallions. Konjac tofu knots can be purchased ready-made and you can make them yourself. Pour the konjac knots into boiling water and boil them, then drain them and set aside for later use. Heat oil in a pan, add minced garlic and scallions and stir-fry until fragrant, add konjac tofu and stir-fry evenly. Add a small amount of oil to enhance the flavor, a small amount of light soy sauce and 1 tablespoon of chopped pepper and stir well. 3. Sugar-coated fish belly

Ingredients: fish belly cubes, tomato sauce, soup, vinegar, water starch. Wash and slice the fish belly and set aside. Prepare Tangku sauce in advance. Mix potato starch, vinegar, sugar, tomato sauce, and water to make the sauce. The ratio is: 12345. Heat the pan with cold oil, fry the fish belly until golden brown on both sides, remove from the pan and set aside. There is still oil in the pot, add garlic and stir-fry until fragrant, pour in the Tangku seasoning sauce, pour the fish belly into the pot and stir-fry evenly to infuse the flavor. 4. Braised marinated platter

Ingredients: chicken feet, raw eggs, duck clavicle, marinated buns. Cut off fingernails from chicken feet and set aside, wash duck clavicle and set aside. Boil the eggs and remove the shells. Set aside. Pour water into the pot, put the chicken feet and duck clavicle into the pot and cook until thoroughly cooked. Take out the cold water and soak them in cold water, which will make them more delicious.

Add the marinade package into the hot pot, add light soy sauce, rock sugar, ginger and dried chili peppers and bring to a boil to cook out the flavor. Then add chicken feet, duck clavicle, and eggs and cook together for another 15 minutes, then turn off the heat and soak for flavor. 5. Stir-fried water spinach stems with pork belly

Ingredients: water spinach stems, pork belly, millet pepper, and garlic. For kale, remove the stem part of the green cabbage leaves, wash and cut into segments for later use. Wash the pork belly and cut into slices, wash and chop the garlic, wash and cut the millet pepper into rings and set aside.

Heat the pan with cold oil, add pork belly and fry until the fat turns yellow and overcooked. Add garlic, millet and pepper and stir-fry until fragrant. Pour in water spinach stems and fry until cooked. Add a small amount of salt, oil, MSG seasoning, stir well.