Autumn, see the word autumn, the heart of the moment there is a trace of coolness, do not know if you are also like this? Although it is still very hot, but carefully feel found that the morning and evening obviously some cool, no longer like a period of time so hot, really admire the wisdom of the ancient people, the festival pinpointed so accurately. In the fall, many ingredients in the summer will soon be out of season, such as cucumbers, tomatoes, etc., even if you buy fresh, the taste is not the best, but also likely to buy vegetables with hormones, so autumn, eat less out of season, eat more "these 4 vegetables", in line with the seasonal health of the good autumn.

The first vegetable: lotus root

As early as July when there have been lotus root on the market one after another, just not a lot, but also particularly expensive, a catty seven or eight dollars, now lotus root cheaper, a catty four or five dollars, and then slowly lotus root will be cheaper, the autumn lotus root will be listed in large quantities, and the taste is better, the tender lotus root can be used to cold, stir-fried, stir-fried, some of the larger lotus root can be used for soup, such as stewed pork ribs, the lotus root can be used for the soup, the lotus root is not a good choice. For example, the lotus root stewed pork ribs, which is a very classic soup, delicious and nutritious.

Lotus root has seven holes and nine holes, seven holes of lotus root is more suitable for stewing, cooked and eaten very soft, so do soup or do glutinous rice lotus root are very good. On the contrary, nine holes of lotus root is more suitable for frying and cold mix, such as cold slices of lotus root, stir-fried diced meat, eating crisp and delicious.

If you can buy the lotus root belt, be sure to taste, used to stir-fry vegetables especially crisp and refreshing, more delicious than the young lotus root, it is the lotus root shoots, encounter don't miss.

Share a lotus root stewed ribs:

Lotus root is not in a hurry to deal with, because it is easy to be oxidized and discolored after peeling, and then deal with the lotus root when the ribs are dealt with.

Ribs chopped and soaked in water, soak the blood out, soak at least half an hour, change the water halfway. After soaking, change the water to wash, wash the ribs thoroughly.

Then put the ribs into the pot, add ginger slices, scallions, cooking wine, cool water, open high heat and boil, don't stir while cooking, so that the floating foam will be gathered together and will not be attached to the ribs.

After removing the floating foam and then boil for two minutes and fish out, put in warm water and wash it briefly. The lotus root is peeled and washed and cut into large pieces.

Add a little oil in a frying pan and heat, pour in the ribs and stir fry, then add boiling water, ginger slices, scallions, boil over high heat, and then pour the lotus root into the pan and continue to boil.

Subsequently transferred into a casserole or pressure cooker on low heat, cook until the ribs are soft and rotten can be off the bone on the good, add salt, white pepper to taste, and then continue to cook for ten minutes to let the salt into the taste, and finally out of the pot before fishing out the ginger and scallions, put fresh scallions, chicken essence can be.

The second vegetable: yam

Don't just know how to eat meat after the fall, but also know how to keep fit, eat more yam is very good, it is a particularly good ingredient, often eat yam spleen and stomach, on the body is very beneficial.

The yam has a crispy yam and sheep yam points, generally cooked yam taste are sheep, can be directly steamed, you can do desserts, such as blueberry yam puree, but also stewed soup, such as yam rib soup, you can also cook porridge. And crispy yam, fried is the best, crisp and delicious.

Share a blueberry yam puree:

Prepare iron stick yam, blueberry sauce, honey, condensed milk, milk.

Wash and peel the yam, rinse and put it into the steamer, steam over high heat to cook through, you can use chopsticks to tie a look, easy to tie through the instructions cooked.

Take it out and press it into mud with a spoon, the more delicate the better.

After the pressure is good, pour a little condensed milk and honey and stir, stir evenly and then add milk, add milk and stir many times, make a fine and smooth state, or can be shaped, not too thin.

Then put the yam puree into a laminating bag and squeeze it into a plate or bowl, without a laminating bag, you can use a spoon to gather it yourself.

Finally, drizzle with diluted blueberry sauce, so a blueberry yam puree is ready, the child especially like to eat.

The third vegetable: broccoli

Now there is broccoli all year round, but after the fall broccoli is more fresh and tasty, remember to buy a few more times to do the dishes, it is very nutritious, nutritional value is very high, especially at home with the children, and more broccoli to do the dishes. Broccoli can be fried, such as stir-fried broccoli, broccoli fried shrimp; can be steamed, such as steamed broccoli, broccoli steamed eggs, you can also use broccoli to make pancakes, fried egg pancakes, omelets can be.

Share a broccoli steamed egg:

Eggs into the bowl, add a little salt and mix thoroughly, then add the right amount of water and mix, add 1.5 times the water.

A few broccoli washed, and then blanched in boiling water, so that the broccoli is more clean after processing, to avoid dirt or worm eggs.

After blanching and chopping, strain the egg and add chopped broccoli. Put into the steamer, steam on steam over high heat, then adjust the heat to steam for eight minutes, turn off the fire and simmer for two minutes.

The fourth vegetable: eggplant

In the summer there is eggplant, but it lasts until the fall is still very tender, and the folk have "summer planting eggplant, autumn to eat eggplant," said, visible after the fall is also a good time to eat eggplant, don't get it wrong, often eat eggplant to increase nutrition.

Eggplant has a variety of practices, such as eggplant cake, eggplant stuffed buns / dumplings, eggplant box, steamed eggplant, fried eggplant, you can often change the pattern to eat.

Share the method of fried eggplant box:

First deal with the meat filling, meat filling chopped, add salt, soy sauce, chicken essence, white pepper and mix, then add eggs, corn starch, cooking oil and mix, put aside to marinate.

Then adjust the batter, flour, starch into the bowl, the ratio is 2:1, and then add a little salt, an egg and stir, and then add water and stir, stirring into a thick yogurt-like on it.

Eggplant washed, cut into thick slices, thick slices in the middle of a cut, do not cut off, and then add the right amount of meat mixture.

The pot of oil to heat, fifty percent of the heat when adjusted to medium-low heat, eggplant box into the batter wrapped a little bit, put into the pot to fry, fried golden brown fish out, and finally a re-fried.