1. Autumn gourmet recipe of Polygonatum simmered elbow

Ingredients: 9 grams Polygonatum, 9 grams Codonopsis pilosula, 5 jujubes, 750 grams pork elbow, 15 grams ginger, appropriate amount of green onion.

Method: 1.1. Cut polygonatum into thin slices and Codonopsis pilosula into short sections, put them into a gauze bag and tie them.

1.2. Wash the jujubes and set aside for later use. Wash and smash the ginger and green onions for later use. Scrape and clean the pork knuckles and blanch them in a boiling water pot to remove the blood. Remove and set aside for later use.

1.3. Put the above food into a casserole, add an appropriate amount of water, put it on a high fire and bring to a boil to remove the foam. Change to low heat and continue simmering until the juice is thick and sticky, remove the medicine bag, and put the pork knuckle, soup, and jujube into a bowl at the same time.

Efficacy: It can nourish the spleen and moisten the lungs, and has certain effects on weak spleen and stomach, poor diet, and cough due to lung deficiency.

2. Autumn gourmet recipe of vinegar and pepper fish

Ingredients: 1 yellow croaker, coriander, onion, ginger, pepper, rice wine, sesame oil, MSG, fresh soup, white vinegar, salt , vegetable oil in appropriate amounts.

Method:

2.1. Wash the yellow croaker and cut it into a pattern for later use. Wash the green onion and ginger and cut into shreds. After the oil pan is hot, fry the fish on both sides until it is slightly brown, take it out and put it on a plate.

2.2. Heat a small amount of oil in the pot, add pepper and shredded ginger to the pot and stir-fry briefly. Then add fresh soup, rice wine, salt and fried fish, and cook until the fish is cooked. Put the pot into a plate and sprinkle with shredded green onion and coriander.

2.3. Bring the soup to a boil, add white vinegar, monosodium glutamate and sesame oil, mix well and pour into the fish plate.

Efficacy: It has the effects of strengthening the spleen and appetizing, replenishing essence and replenishing qi.

3. Autumn gourmet recipe of pine nut tofu

Ingredients: 400g northern tofu, 50g pine nuts, 2 tablespoons oil (30ml), 3 green onion slices, 200ml stock, light soy sauce 1 teaspoon (5ml), 1 teaspoon salt (5g), 1 teaspoon sugar (5g).

Method: 3.1. Wash the northern tofu, cut into 1cm thick and 3cm long pieces, blanch in boiling water for 1 minute, remove and drain.

3.2. Pour oil into a pan, heat over medium heat until 60% hot, add tofu cubes, and fry until both sides are golden.

3.3. Pour oil into the wok, heat over low heat until 60% hot, add pine nuts and fry for 1 minute, remove and set aside.

3.4. Leave a little base oil in the wok. When the oil is 70% hot, add green onion slices to burst the fragrance, and pour the fried tofu back into the pot. Add stock, light soy sauce, salt and sugar, slowly drain the soup over medium heat, put it on a plate after taking it out of the pot, sprinkle with pine nuts, and pour the soup in the pot.

What porridge to drink for health in autumn

1. Carrot and yam porridge: Take 200 grams of carrots, 200 grams of yam, and 60 grams of japonica rice. Cut the carrots and yams into small pieces. Add water to the japonica rice to make porridge. When it is half cooked, add the carrots and yam, and then cook it into porridge.

Carrots can improve respiratory resistance, while yam strengthens the spleen and aids digestion, which is beneficial to people with weak spleen and stomach and those who eat less and often get sick.

2. Lily and Tremella porridge: 50 grams of fresh lily, 10 grams of Tremella, and 100 grams of rice. Wash and chop the lily, whiten the white fungus with warm water, wash and chop it, and cook it with rice to make porridge.

Lily, sweet in taste and slightly cold in nature, has the effect of nourishing yin and moistening the lungs, clearing the heart and calming the nerves; Tremella, sweet in taste and mild in nature, has the effect of nourishing yin and moistening the lungs, nourishing the stomach and promoting fluid production; rice nourishes qi and strengthens the spleen. The three are boiled together into porridge, which has the functions of moistening yin and dryness, nourishing the lungs and heart, strengthening the spleen and promoting body fluids, and is suitable for consumption in dry autumn.