Chinese yam
Before and after beginning of autumn's tonic, we should start with the characteristics of tonic without stagnation and warm without dryness. When it comes to which ingredients are most suitable, yam should bear the brunt. It is warm, moist and smooth, so you don't have to worry about getting angry when eating in dry weather.
Recommended recipe: yam pear soup
Ingredients: yam, pear, rock sugar. After beginning of autumn, the temperature has not changed much, but the climate will gradually change from wet to dry, which is commonly called autumn dryness. At this time, in addition to supplementing the corresponding nutrition, you should also eat more green vegetables. Chrysanthemum morifolium is crisp and refreshing, with the fragrance of chrysanthemum. It can also relieve autumn dryness while supplementing nutrition, and you can eat more appropriately.
Recommended recipe: cold garlic chrysanthemum
Prepare ingredients: Chrysanthemum morifolium, garlic, sugar, sesame oil, salt and chicken essence. Clean chrysanthemum, remove older leaves and stems, peel garlic and cut it into minced garlic.
Add an appropriate amount of water to the pot, 1 tablespoon salt and oil to boil, then add Artemisia selengensis, blanch for about 3 minutes and cool in cold water. Add minced garlic, half a spoonful of sugar, a little salt and chicken essence to the bowl, and continue to add 1 spoonful of sesame oil, and stir well with 3 spoonfuls of water. Take out the chrysanthemum and put it in a plate. Pour the prepared juice into a bowl and stir it evenly when eating.
Third, eggplant.
As the saying goes, "summer sowing grows eggplant, beginning of autumn eats eggplant". This is the time to start eating eggplant in autumn. Eggplant is not only rich in vitamins and trace elements, but also contains vitamin P. When the seasons change, eating eggplant often may be helpful to the cardiovascular system.
Braised beans with eggplant
Ingredients preparation: Eggplant and bean eggplant are washed without peeling and cut into long strips. Sprinkle a spoonful of salt into the eggplant and mix well. Marinate 10 minute to separate out water. Wash the beans, tear off the fascia and cut into sections for later use.
After separating the water from the eggplant strips, pour off the excess water, sprinkle with two spoonfuls of dry starch and mix well to make the eggplant strips coated with starch.