Autumn is coming, will you change your eating habits? radio
Yes, the diet structure can be adjusted at any time according to the seasonal changes.
No, eat what you should.
vote
Lotus root old duck soup
Ingredients: half a duck, 2 lotus roots, proper amount of Lycium barbarum, 1 slice of ginger, 2 tablespoons of cooking wine, half a spoon of pepper, salt and proper amount of chicken essence.
1. Add a proper amount of salt to the pot, 1 tablespoon of cooking wine and a proper amount of water. The amount of water should not exceed the amount of ducks. Soak the duck for 10 minute and rub it with your hands for 5 minutes to remove the fishy smell.
2. Peel the lotus root and cut it into pieces of uniform size. Wash ginger and cut into thin slices. Put Lycium barbarum in a bowl and soak it in water for 5 minutes.
3. Add appropriate amount of water, cooking wine and ginger slices to the pot, and put the old duck in cold water for 3 minutes.
4. Put the duck in a casserole, add ginger slices and boiled water, and simmer for 30 minutes.
5. Finally, put the cut lotus root pieces and medlar into a casserole and cook for 15 minutes, then add half a spoonful of pepper, appropriate amount of salt and chicken essence to taste.
More specific steps: After beginning of autumn, pork and chicken stand aside. This kind of meat should be eaten in autumn, which is delicious and mild, and reduces autumn dryness.
Spicy hot bean curd
Ingredients: tender tofu 1 piece, 2 pieces of beef, pepper 1 piece, pepper 1 piece, 2 spoons of Pixian bean paste, lobster sauce 1 spoon, half a spoonful of Chili powder, rapeseed oil, garlic, garlic seedlings, cooking wine, sugar and salt.
1, this dish needs a lot of pepper powder. Stir-fry a handful of peppers in a pot and mash them into pepper powder for later use.
2. Cut the tender tofu into tofu slices of appropriate size, the smaller the better, and mince the beef with a meat grinder.
3. Add water to the pot, add 1 spoon of salt, pour the tofu into the pot and cook for 3 minutes to remove the beany smell and keep the tofu tender and smooth.
4, put rapeseed oil in the pot, a little more oil, add minced beef and stir fry until crisp. Add 2 spoonfuls of Pixian bean paste and 1 spoonful of dried lobster sauce, chop, pour into the pot, add some minced garlic and chopped green onion, and stir well to get red oil.
5. Add half the pepper powder, half a spoonful of sugar and 1 spoonful of Chili powder, stir well, add 1 bowl of hot water, pour the tofu into the pot, boil it over medium heat, and continue stewing for 2 minutes.
6. The thickening of Mapo tofu is troublesome, and it needs to be thickened several times to thicken the smooth tofu better. Just thicken it with ordinary cornstarch for three times. After pouring the thick powder juice for the first time, push the tofu slowly with a spoon and cook for about 1 minute.
7. The amount of thickener poured in the second time is slightly less than that in the first time. Also, thicken tofu while pushing and continue to cook for half a minute. The third time, thicken the tofu according to the situation in the pot, and put the thickening juice properly to avoid the soup being too sticky. After three times of thickening, Mapo tofu is ready, and a handful of garlic sprouts can be sprinkled on the pan.
More specific steps: eat tofu, my family only loves this kind of 1, and I can't get tired of eating 7 meals a week, so I have to steam rice in a big pot.
Steamed chicken with spicy sauce
Ingredients: 2 chicken legs, 2 parsley, 3 millet peppers, 3 cloves of garlic, onion 1 root, ginger 1 root, 5 tablespoons of Chili oil, 2 tablespoons of soy sauce, vinegar 1 tablespoon, a small amount of sugar, half a spoonful of pepper powder, a proper amount of salt and a proper amount of chicken essence.
1. Wash 2 drumsticks, put them in a pot, add 1 spoon of cooking wine, appropriate amount of water and salt, soak them for 10 minute and take them out.
2. Add half a spoonful of allspice powder, 1 spoonful of cooking wine and a proper amount of salt to the chicken leg, knead it repeatedly, so that the seasoning and the chicken leg are fully integrated, marinate for 15 minutes, and the bottom is tasty.
3. Add a proper amount of water to the steamer, put the marinated chicken legs into the steamer, steam for 25 minutes, take them out and cool them in ice water to make the chicken more compact.
4. Peel garlic, peel ginger and cut into pieces, wash and cut millet pepper, mash it in a stone mortar and pour it into a bowl.
5. Put 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 5 tablespoons of mineral water, 5 tablespoons of Chili oil, half a spoonful of pepper powder, salt and chicken essence into a bowl and mix well. If you don't have Chili oil, you can make it at home. It's simple. Stir-fry the onions and peppers in hot oil and take them out with a sieve. Pour hot oil into a bowl filled with Chili powder and cool.
6. Tear the chicken leg into large pieces and put it in a bowl. Pour the prepared juice on the shredded chicken pieces, and a bowl of spicy and delicious saliva chicken will be ready.
More specific steps: In dog days, it is best to eat mutton and pork, 10 yuan a catty, which is moist and nourishing, not dry or hot.
Spicy Roast Beef
Ingredients: 5 kg beef tenderloin, 2 slices ginger, 2 green onions, 2 tablespoons pepper, and half a bowl of soy sauce.
1, bubble Beef must be beef tenderloin. It is best to buy "beef tenderloin" and start soaking with water. It takes 3-4 hours to make braised beef in summer. Pay attention to changing water every hour and try to wash away the blood.
2. Prepare materials. This home-cooked braised beef needs little seasoning. Prepare a dish of shredded ginger, shredded onion and two spoonfuls of pepper, and put the beef into the pot by controlling the water content.
3. pickling. After the beef is put into the pot, add shredded ginger, shredded onion and pepper, grab it evenly, pour in about half a bowl of soy sauce, cover the pot with a suitable tool, completely press the beef into the juice, and marinate it in the freezer for 4 hours.
4. Boiled beef: After the beef is marinated, put it in a boiling pot, remove the seasoning in the sauce of the marinated beef, only keep the soup, pour it into the pot, then inject an appropriate amount of water, and add soy sauce according to personal taste.
5. After the big fire boils, the small fire begins to marinate, and the cooking time is about 40 minutes, so it can be fully cooked. Turn off the fire and soak for half an hour, then take out the slices and eat them. Simple and delicious braised beef is ready.
More specific steps: I have been cooking braised beef for more than 20 years. Beef is tender, does not shrink, has a chewing head and no teeth.
Shrimp and loofah soup
Ingredients: loofah 1, fresh shrimp 1 1, one spoonful of Lycium barbarum, half a spoonful of cooking wine, a little pepper, salt and chicken essence.
1. Wash the prepared fresh shrimp, pick out the shrimp line, remove the head and shell, and rinse it with clear water for later use.
2. Add the processed shrimps, 1 tbsp starch, half a tbsp cooking wine, and appropriate amount of salt into the garlic extractor and stir them into shrimps. Without a garlic puller, you can chop prawns into shrimps with a knife, then add cooking wine, starch and salt, and fully stir in one direction to make the seasoning and shrimps smooth.
3. Wash the loofah, scrape off the skin, cut it into hob blocks, soak it in salt water to avoid discoloration of the loofah blocks, and soak it in clear water for later use.
4. Add the right amount of water to the casserole. After boiling, roll the shrimp into balls of appropriate size and cook for 1 min. When the shrimp is slippery, cook it slowly with low fire to prevent the shrimp from being heated unevenly inside and outside and having a bad taste.
5. Put the cut loofah into the pot, cook for 2 minutes, add the soaked Lycium barbarum, a small amount of pepper, a proper amount of salt and chicken essence, cook for 1 minute, and stir evenly. A bowl of delicious and refreshing shrimp and sponge gourd soup is ready.
braised eggplant
Ingredients: eggplant 1, 2 tomatoes, green peppers 1, 6 garlic, eggs 1, soy sauce 1, oyster sauce 1, balsamic vinegar 1, half a bowl of starch, thirteen spices/kloc-0.
1. Wash and peel eggplant, cut it into hob blocks or squares, peel and cut two tomatoes, and wash and cut green peppers.
2. Put the cut eggplant into the pot, add thirteen spices 1 tablespoon, salt 1 tablespoon, and appropriate amount of chicken essence, and then marinate for 15 minutes.
3. Pour out the juice of pickled eggplant and knead it by hand for a while, so that the treated eggplant is easy to taste and does not absorb oil. Add an egg white to the processed eggplant, mix well, then sprinkle some starch evenly, and try to wrap starch on all sides of each eggplant, so that the fried eggplant is crispy outside and tender inside, and it is not easy to peel with a small fire.
4, hot oil in the pot, the fire until the oil temperature is 60% to a small fire, put the eggplant wrapped in starch into the pot one by one, fry until golden brown, and then remove the oil control.
5. Add the right amount of oil to the wok, first add a little salt, then add the tomato pieces and stir fry to make a sauce. Add 6 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of balsamic vinegar, half a spoonful of sugar, salt and chicken essence to taste.
6. Finally, add the fried eggplant and green pepper pieces, turn to high heat and stir fry until tomato sauce covers all the eggplant pieces in the residence. This dish of braised eggplant with crispy outside and tender inside is ready.
More specific steps: make braised eggplant, and the steps are right before it tastes good. The chef teaches you five tricks, which are not greasy and especially fragrant.
Salted Duck Egg
Ingredients: duck egg 15, white wine 1 00g, 2 spoonfuls of pepper, 5 star anise, 4 pieces of cinnamon1piece, half a bottle of white vinegar and 500g of salt.
1, wash all the duck eggs, and dry the water on the surface of the duck eggs with a kitchen cloth. Be sure to clean or dry them.
2. Put the duck eggs into the basin, and then add half a bottle of white vinegar, so that the duck eggs are completely soaked in white vinegar 1 hour.
3. Add 400 grams of salt (one package), 2 spoonfuls of pepper, 5 star anise, 1 piece of cinnamon, 4 fragrant leaves and appropriate amount of water to the pot and cook for 10 minute.
4. Add100g liquor to the pot, then turn off the fire and let the juice cool. Adding liquor can not only make duck eggs sand more easily, but also sterilize them.
5. After the cooked juice is completely cooled, find a sealed jar, which should also be kept in a clean state without oil and water. Then, put the duck eggs into the sealed jar in turn, pour the cooked juice into the sealed jar, cover the sealed jar, and marinate for 1 month, then you can marinate the salted duck eggs with yellow sand and oil.
More specific steps: salted duck eggs, the older generation really has a set, all oily and clean without mud.
Sydney tremella soup
Ingredients: Sydney 1 piece, 6 red dates, tremella 1 piece, 3 spoonfuls of honey, and appropriate amount of rock sugar.
1. Soak tremella in clear water in advance, soak it in warm water for at least 2 hours until it is completely soaked, then wash it for later use, and soak it in red dates for 10 minute.
2. Wash and peel Sydney, cut it into hob blocks, put it in a bowl, add appropriate amount of warm water to honey, and stir evenly to make honey water for later use.
3. Add the processed tremella and red dates to the bowl, add a proper amount of rock sugar, and pour in the freshly prepared honey water.
4. Add the right amount of water to the steamer. After SAIC, put the bowl filled with autumn pears, tremella and red dates into a steamer, steam for 20 minutes on low fire, nourish yin and moisten dryness, and the sweet and refreshing Sydney tremella is ready.