Just after the solar term in beginning of autumn, it is said that "the air is crisp in autumn", and the weather suddenly becomes cool, but the "autumn tiger" can't be underestimated. Although there is no summer heat at noon, the sun is particularly strong, which will almost make people bask in it, but it is chilly at night.

It's the time when the seasons alternate, and it's the easiest time to get sick, so we must protect our health, eat more nutritious seasonal vegetables and drink more nourishing soup to enhance our immunity, so that diseases will stay away from us.

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The recommended ingredient for everyone today is shiitake mushrooms. Now people pay more and more attention to health, and shiitake mushrooms have become the new favorite of the dining table. Mushrooms are rich in meat and fresh and smooth in taste. They are known as "delicacies" among the people and have high nutritional value. They can not only nourish the stomach and protect the liver, reduce blood fat, but also improve immunity. They are most suitable for eating in the autumn season.

Lentinus edodes has a unique taste and tastes like meat. It is also called "vegetarian meat", but Lentinus edodes is not only nutritious, but also won't gain meat if you eat more, so you really don't change the meat! My family all love to eat mushrooms. I often cook with mushrooms this season. I can eat them three times a week. Sometimes I buy too much, and I will be dried into dried mushrooms. This autumn is crisp, and it is also a good time to dry vegetables. The dried mushrooms are reserved for soup in winter, which is particularly delicious.

dishes: shiitake mushrooms in oyster sauce

ingredients: 12 fresh shiitake mushrooms, 1 green pepper, half a carrot, 2 cloves of garlic, 1 spoon of oyster sauce, 2 tablespoons of soy sauce, appropriate amount of salt, appropriate amount of sugar, a little starch, and appropriate amount of chopped green onion

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Cooking steps:

1. Prepare the ingredients to be used. If the mushrooms are dry, they need to be soaked before cooking. Soak them in cold water, and it will take about 3 hours to almost soak. Remove the mushroom roots and rinse them for later use. Cut half a carrot into thin slices, wash the green pepper, remove the seeds and slice it for later use, and slice the chopped green onion and garlic for later use.

2. Then cut the mushrooms into thin slices with uniform thickness, then blanch them in boiling water, take them out for 2 minutes, and squeeze out the water for later use.

3. Heat oil in the pan, then add chopped green onion and garlic slices to make them fragrant, then add green pepper slices and carrot slices, and stir well together.

4. Then add the cooked mushroom slices and continue to stir fry.

5. Add two spoonfuls of soy sauce.

6. Add a spoonful of oyster sauce.

7, the right amount of salt, everyone's taste is different, the dosage of their own control.

8. Add another spoonful of sugar to refresh.

9. Melt a little starch with clear water to make water starch, then add it into the pot and continue to stir evenly.

1. When the soup is rich, it's almost enough, because the mushrooms themselves are cooked, so it doesn't take long to fry them on fire.