In the first week of August, we ushered in the beginning of autumn.
The weather is getting colder, but the "autumn tiger" is also ready. Let's cool down with Xiaobo's Beginning of Autumn delicacies and gain a lot of health at the same time~
Osmanthus Glutinous Rice Lotus root
Ingredients
1 section of lotus root/100 grams of glutinous rice/10 grams of brown sugar
10 grams of rock sugar/5 grams of osmanthus
Method< /p>
1. Wash and peel the lotus root, and pour the glutinous rice into the whole lotus root.
2. Put the processed lotus roots into the pot, add water to cover the lotus roots, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.
3. Add rock sugar, brown sugar, and osmanthus, continue to cover, and cook for another 1 hour.
4. After cooking, cut into slices and serve on a plate, then sprinkle with sweet-scented osmanthus and it’s done.
Snow pear stewed with rock sugar and white fungus
Ingredients
2 snow pears/1 white fungus/8 red dates
Use as little rock sugar as possible/ Appropriate amount of water
Method
1. First, wash the pear, peel and cut into pieces, and cut the soaked white fungus into small pieces for later use.
2. Put a few red dates into the pot, pour in the chopped white fungus and snow pear, add water and cook for about 1 hour.
3. After cooking, add a small amount of rock sugar, then turn down to low heat and cook for another 10 minutes. A stewed snow pear with rock sugar and white fungus that clears the lungs and relieves cough is completed.
Steamed seabass
Ingredients
1 fresh seabass / 1 spicy millet / appropriate amount of onion, ginger and garlic
Method
1. Cut the shallots, ginger and millet into shreds, put them into a bowl, add salt and cooking wine to make the marinade seasoning.
2. Cut the fish with a knife to facilitate the flavoring. Apply the seasoning water evenly on the fish and marinate for 10 minutes.
3. Boil the water, steam the seabass for 10 minutes, then turn off the heat and simmer for 1-2 minutes before taking it out.
4. Pour steamed fish soy sauce and light soy sauce over the steamed fish, add onion, ginger, garlic, millet and pepper shreds, pour hot oil, and serve.
Pumpkin Steamed Eggs
Ingredients
1 small space pumpkin/1 egg/10g white sugar
Appropriate amount of warm water/keep fresh Appropriate amount of film
Method
1. Prepare all raw materials and plastic wrap.
2. Wash the small pumpkin, cut off the top, and scoop out the pumpkin seeds with a spoon.
3. Scrape off some pulp along the inner wall, which will make the pumpkin easier to ripen. The thickness of the inner wall should be 0.6 cm. Do not scrape it too thin, which will affect the taste.
4. Put the small pumpkin with the lid into a pot of boiling water and steam over medium-high heat for 15 minutes until the pumpkin is about eight to nine times ripe.
5. While steaming the pumpkin, crack the eggs into a bowl.
6. Add sugar and beat thoroughly.
7. Then add an appropriate amount of warm water, the ratio of egg liquid to warm water is 2:1.
8. Take out the steamed eighty-nine-year-old pumpkin. After letting it cool, use a fine mesh sieve to filter the egg liquid into the pumpkin cup.
9. Wrap in plastic wrap.
10. Add the pumpkin lid to the pot and continue steaming over medium-high heat for about 10 minutes.
A family with a deserted kitchen
It is difficult to raise happy children
The solar term of Beginning of Autumn
Let’s post autumn fat at home with your children ~