Lotus root and yam stand aside, who is the "first place in autumn"! Nourishing yin and moistening the lungs, the whole body is treasure? First, eat less lotus roots in autumn. People with cold lotus root and weak stomach eat lotus root, which is easy to cause diarrhea, hurt the stomach and directly affect the physical and mental health of the stomach. Lotus root in autumn has low water content and high cassava starch content, so it is not recommended for diabetics to eat more lotus root. A bite of lotus root is equivalent to a big bowl of rice, and eating lotus root is not conducive to stabilizing blood sugar.

Second, eat less yam in autumn. Although yam also has the function of nourishing health, it is not recommended for people with hyperlipidemia to eat more. Yam contains cassava starch. Eating too much yam is very easy to affect the decomposition of fat, leading to a rapid increase in blood sugar. In addition, obese people can't eat more yam. Eating too much yam can easily accumulate heat in the body, leading to weight gain.

Third, eat more duck in autumn. Autumn is characterized by "pleasant autumn colors". At this time, domestic ducks have accumulated a lot of human fat in order to spend the winter, and they are very fat and tender to eat. Eating more duck meat in autumn can strengthen the spleen and stimulate appetite, soothe the liver and regulate qi, nourish the human body and enhance immunity.

Domestic ducks in autumn are not only fresh and tender, but also full of treasures.

Duck meat is high in protein, comprehensive in nutrition, with only a little body fat, which can be eaten by dieters. Duck meat contains vitamins and vitamins. Eating more duck meat can prevent hypertension and delay aging.

Goose blood tastes smooth and tender, which is a good product for enriching blood and invigorating qi. The iron content in goose blood is rich and colorful, about 10 times that of beef, and it is easily absorbed.

Highly recommended recipe: braised rice with old duck.

Key foods: duck, radish, pepper, pepper and ginger slices.

Production process:

1. Cut the duck into small pieces and soak it in clean water for half an hour to soak the blood out.

2. Wash the blood, drain it, put it in a basin, and add salt, white pepper and cooking wine to remove the smell.

3, add cold water to the pot, put meat, and cook on low heat.

4. In the process of cooking duck meat, scoop out the white foam with a spoon, completely cook the duck meat, scoop it up and wash it with water.

5. Add a spoonful of oil to the pot. After the oil bubbles, add ginger slices, pepper and wild pepper and stir-fry until fragrant.

6. Pour the duck into the pot, stir-fry the pot and fry it into intestinal oil.

7. Pour in the water of wild pepper, add a large pot of boiling water, cover with water after boiling, and simmer for 1 hour until the duck is crisp and rotten.

8. After the duck is cooked, add the radish skin cut into small pieces and simmer 15min.

9. After the duck is cooked, add salt, black pepper, soy sauce and onion seasoning.