After a summer of "suffering", the "beginning of autumn" is finally ushered in.

Summer is too hot, and most people lose their appetite and do not want to eat or drink, and their bodies will naturally lose weight. As the saying goes, "A summer without illness means three points of deficiency"! Even if you don't get sick in summer, your body will feel a little weak. Therefore, it is popular among the people that on the day of Beginning of Autumn, you must eat something good to replenish your body, which is commonly known as "posting autumn fat".

After the beginning of autumn, the summer heat subsides and the weather turns cooler. Especially in the north, the temperature difference between morning and evening becomes larger, and appetite gradually recovers. At this time, putting on some autumn fat is also to reserve some fat for the coming of winter and resist the cold in winter.

After the beginning of autumn, although it will be cooler in the morning and evening, it is still very hot during the day, so you should take appropriate supplements at this time. Don’t eat too much fish and meat every day. Eat more fruits, vegetables and meats that are rich in protein and low in calories.

For example, chicken, compared with beef and pork, has high protein content and low fat. It can supplement nutrition for the human body, strengthen the body and enhance physical strength. It is a very suitable food for "autumn fat" to nourish the body at the beginning of autumn. .

Today, Squirrel Chef brings you an indispensable dish for the Beginning of Autumn. It is nutritious and delicious. The chicken is tender and delicious. Served with a bowl of rice, it is a rare delicacy in the world. ! It’s so easy to make and it’s so delicious!

It’s the beginning of autumn, so don’t miss this dish of “autumn fat”. It’s nutritious, delicious and simple to make. It’s also a lazy dish, but it tastes so fragrant! When making this dish, you must remember to make more rice.

——Lazy version of curry braised chicken legs——

Ingredients: 3 pipa legs, 3 small pieces of curry, half onion, half carrot, 4 potatoes (small ), 1 baby cabbage, 6 garlic, 1 small piece of ginger, 2 spoons of soy sauce, 2 spoons of cooking wine, 1 spoon of pepper, appropriate amount of salt, appropriate amount of cooking oil, half a green pepper

Production steps:

Step 1: Prepare the required ingredients and start making it. The ingredients are very simple and are commonly available at home. I used Pipa legs, but you can also use whole large chicken legs.

Step 2: Clean the pipa legs, chop them into large pieces, wash them again to remove the bone residue and blood, put them in a large bowl, add salt, pepper, soy sauce, cooking wine, ginger slices, Pickle the onion shreds and marinate for 20 minutes.

Step 3: Peel and clean 4 small potatoes, cut them into hob pieces, wash them once to remove excess starch, soak them in water, peel and wash the carrots and cut them into hob pieces. , put together with potatoes.

Step 4: Heat the wok, pour in an appropriate amount of cooking oil, when the oil is hot, fry the garlic until fragrant, then add the onion shreds and stir-fry evenly to bring out the onion aroma.

Step 5: Pull the onion to the side, add the marinated chicken legs, stir-fry evenly, add 1 spoon of cooking wine while frying, the fishy smell of the chicken legs will be mixed with the cooking wine during the stir-frying process It evaporates, so the chicken legs don’t need to be blanched and don’t smell fishy at all.

Step 6: Then add the potato cubes and carrot cubes, stir-fry evenly, and stir-fry until the carrots and potato cubes have lightly burnt edges.

Step 7: Pour the remaining shredded onions and sauce from the marinated chicken legs into the pot, then add half a bowl of water, 1 tablespoon of salt, and stir-fry evenly.

Step 8: Finally, clean the baby cabbage, do not cut it, place it on the surface, cover it, bring to a boil over high heat, then reduce to the lowest heat and simmer for 15 minutes.

Step 9: Open the lid, add the curry cubes, and simmer over low heat while stirring to prevent sticking to the pot. Taste to see if it tastes salty. If it's a bit bland, you can add more salt to taste. It's not recommended to add too much soy sauce, as the color will be too dark and unsightly.

After stirring until thick, a large pot of nutritious, delicious and delicious lazy curry braised chicken legs is ready. The moment I opened the lid of the pot, I couldn't help but pick up a piece and sneak it into my mouth. The aroma of curry was so tempting.

This is a nutritious and delicious lazy version of curry braised chicken drumsticks, perfect for rice! Especially the light yellow and fragrant soup, when poured on the rice, the taste is really amazing! It’s the beginning of autumn, so don’t miss this dish of “autumn fat”. It’s such a simple meal!