Sticking autumn fat is a traditional custom in China, generally between beginning of autumn and Hanlu. There is a folk saying in our country called "Summer is bitter". After a long hot and humid summer, many people eat less and become weak. In the season of beginning of autumn, people use food to make up for the "fat" lost in summer, which is called "sticky autumn fertilizer". The custom of pasting autumn fat began in the Qing Dynasty and was popular among the people in northern China. First, it is cold in winter in the north, and autumn fertilizer can keep out the cold and help spend the cold winter; Secondly, because autumn is the harvest season, farmers are very busy eating meat.
Beef and mutton are the most nutritious. Mutton is warm and can be eaten all year round. Eating mutton after beginning of autumn is very good for people with deficiency and cold. The amino acid composition of beef protein is closer to the needs of human body than pork, which can improve the disease resistance of human body. Beef stewed with carrots and mutton stewed with yam are all good matches.
Steaming vegetables is relatively simple. Kidney beans, beans and eggplant are steamed in a steamer. Mash garlic, add soy sauce, rice vinegar and sesame oil to make juice. Steamed raw materials can be poured with garlic juice.
Stewed white radish with beef
Cut beef brisket or beef tendon into large pieces and blanch; Peel the white radish, cut it into large hob blocks and blanch it. Heat the casserole with cooking oil, add onion, ginger and star anise, stir fry a few times, add cooking wine, soy sauce and boiling water and stew for 25 minutes. Add white radish pieces and simmer 10 minutes. Season with salt, chopped pepper and chopped coriander.
Mutton chop stewed yam into large pieces, washed with water, soaked for half an hour, and washed with blood. Put half a diced carrot, ginger and lamb chops in the pot and bring to a boil. Rinse them with clean water. Put lamb chops, ginger and carrots in a pot, add boiling water to boil, add yam, red dates and medlar, put them in the pot for 20 minutes, and finally sprinkle chopped green onion and coriander with salt to taste.