Autumn recipes and practices. Delicious food is not necessarily expensive, and ordinary side dishes can also be very nutritious. The principle of autumn diet is light and sweet, and eat less stimulating foods such as acid and spicy. Let's take a look at autumn recipes and practices.
Autumn recipes and practices 1 | Fish-flavored shredded pork |
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 take out the pot 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, peeled and diced lotus root, soaked in clear water for a while, and drained for later use.
2. Pour the oil into the pot. When the oil is 50% hot, add Pixian Chili sauce, stir-fry until fragrant, 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. Peel the long eggplant and wax gourd in batches, turn around and remove the tail. The first four pieces, about 12 cm long.
2. Heat the pan, drain the oil, and cook until it is about 60%. Add eggplant and melon strips and fry for about 1 minute until cooked. Pour it out and filter out the oil.
3. Use the remaining oil in the pot, add garlic, celery, pepper and steamed stuffed bun sauce to stir fry until fragrant, then add chicken essence, stir fry evenly, add Shao wine, soup, eggplant, melon strips, the above seasoning and fried salted fish, simmer for a while, add a little cornmeal 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 recipes and practices 2 autumn home cooking recipes and practices 1: tofu, ham, mushroom and bamboo shoot soup
material
Ingredients: 300g of tofu, 50g of bamboo shoots, 20g of pork ribs (pork belly), 50g of mushrooms, 5g of ham10g, 5g of ginger, 5g of salt, 2g of cooking wine10g, 2g of fennel seeds and 2g of soy sauce.
working methods
1, cut each piece of tofu into 5 pieces;
2. Pork belly and bamboo shoots are cut into strips respectively;
3. Cut the mushrooms into strips;
4. Cut the ham into silk;
5. Arrange the cut materials in a bowl, add seasoning and steam for 15 minutes, and then add them to the cooked broth.
Autumn home cooking recipes and practices 2: salted pig ears
material
Pig ears, sweet pepper, salt water, wine, salt.
working methods
1. Wash the pig's ears, marinate them with wine and salt, and cook them in a pot until they are nearly ripe.
2. Then simmer in salt water, then pick it up and freeze it and cut it into small strips.
3, shredded peppers, stir-fried peppers to taste, then add pig ears and mix well, thicken.
Autumn home cooking recipes and practices 3: yam tofu soup
material
200g yam, 400g tofu, 1 cloves garlic, soy sauce, sesame oil, onion, salt and monosodium glutamate.
working methods
1, peeled yam, boiled tofu and diced respectively; Peel garlic and chop it into paste.
2, peanut oil burned to 50% heat, saute garlic, pour yam diced and stir fry a few times.
3. Add appropriate amount of water, pour in diced tofu when boiling, add garlic and remaining raw materials, and boil.
4. Finally, sprinkle with chopped green onion and drizzle with sesame oil.
Autumn recipes and practices 3 1, Xingjian Zhu Fei decoction
Materials: This soup is made of almond 12g, dried sword flower 30g (fresh sword flower 250g), 2 candied dates and fresh pig lung 500g.
Production: firstly, clean the fresh pig lungs with clean water and cut them into coarse slices; Soak almonds in warm water, peel and wash; Soak sword flowers in clear water and wash them; When all the above things are ready, put apricots, sword flowers, candied dates and pig lungs together in a earthen pot, add a proper amount of water, cook with strong fire first, then simmer with slow fire for 1 hour, and season.
Efficacy: This soup can clear away heat and accumulate heat, moisten lung and relieve cough.
2. Yinxueer Citrus Soup
Ingredients: 20 g of tremella fuciformis, 200 g of fresh orange, 0/00 g of rock sugar/kloc, and appropriate amount of water starch.
Production: First soak Yin Xue's ear in clear water, then steam it for one hour and take it out for later use. Peel the fresh orange, take out the pulp and get rid of the citrus complex. Put the soup pot on a big fire, add a proper amount of water, and then add steamed Yin Xue ears, fresh orange meat and rock sugar. After boiling, thicken with appropriate amount of water starch.
Efficacy: This soup can nourish yin, moisten lung and moisturize skin.
3, Shashen Yuzhu clam duck soup
Ingredients: this soup takes 30g of Glehnia littoralis, 30g of Polygonatum odoratum, a clam duck and proper amount of seasoning.
Production: firstly, cut the clam duck, remove the hair and viscera, wash the blood and cut it into thick pieces for later use. Wash Radix Glehniae and Rhizoma Polygonati Odorati respectively, then put the soup into a soup pot, simmer for one and a half hours with medium fire, and add seasoning.
Efficacy: This soup not only has the functions of nourishing yin, clearing lung, nourishing stomach and promoting fluid production of Radix Adenophorae and Polygonatum odoratum, but also has the functions of invigorating middle energizer, invigorating qi, regulating stomach and promoting digestion. The combination of the three is indeed a good soup for clearing and nourishing the body for heat evil, slight injury of yin and body fluid and rising of deficiency fire.
In this article: In autumn, many people choose to recuperate in this season. Yes, autumn is a good time for tonic, so if you want to eat tonic, you might as well drink these six autumn health nourishing soups.
4, papaya peanut sparerib soup
Ingredients: Take a fresh and cooked papaya (about 500g), dried fresh flowers100g, fresh ribs (250g) and proper seasoning.
Production: Wash fresh papaya, peel and core, and cut into coarse pieces for later use. Wash the impurities of dried and fresh peanut kernels with clear water, wash the blood stains of fresh ribs with clear water, cut into coarse slices, add refined salt and mix well. Then put the soup into a soup pot, add a proper amount of water, cook with strong fire first, and then cook with slow fire. Cook the peanuts until they are ripe and soft.
Efficacy: This soup can moisten skin and relieve constipation.
5. White Lotus and Lily Syrup
Ingredients: 60 grams of fresh lily (30 grams of dried product), 30 grams of dried lotus seed paste meat and 30 grams of sugar are taken from this bran water.
Production: Wash the fresh lily with clear water and peel off the leaves. Soak the incense in clear water, remove the skin and lotus plumule, and wash. Then put the prepared fresh lily and fragrant lotus meat into the earthen pot, add appropriate amount of water, cook for about half an hour on medium fire, and add sugar 5 minutes before cooking.
Efficacy: clear heart, moisten lung and nourish skin.
6, fig cabbage dry pig (month+exhibition) soup
Ingredients: this soup uses 4 dried figs, fresh Chinese cabbage100g, and fresh pork 200g (monthly+exhibition).
Production: first soak the dried cabbage in clear water and wash away the sand and mud. Wash fresh pork with clear water and cut into coarse slices. Wash figs with clear water. Then put the above three kinds of soup materials into the soup pot, and cook the soup with strong fire first, and then with slow fire until the cabbage is dry and soft.
Efficacy: This soup can nourish yin and clear lung, moisten dryness and resolve phlegm.