After the Beginning of Autumn, the weather is officially approaching coolness. Although the external temperature gradually drops, the body is particularly prone to dryness and fire. If you always feel dry mouth, chapped lips, or are upset and have a sore throat, you may be suffering from Autumn Dry Syndrome.

At this time, if you only drink water and do not eat some foods that can nourish yin and moisturize dryness, such as lotus root, lily, taro, duck meat, radish, pear, etc., you may not only damage the kidneys, but also cannot relieve the pain. Any symptoms, and then dryness evil enters the body, damaging health.

Old Beijing Xiaodiaoli Soup

In the past, whenever autumn came, there was always a long and narrow corridor in front of the theater in Old Beijing, where people standing with carts selling "Xiaodiaoli Soup" hawker. The secret of the origin of the word "hang" lies in the fact that the vessel for weighing pear soup is a hanging hanging made of copper. One pot is a pot, and half a pot is half a pot. In autumn, when the weather is dry and things are dry, drinking such a pot of "hanging things" that soothes the throat and refreshes the heart and spleen is the habit of many old Beijingers.

The Xiaodiaoli Soup is very rich in ingredients, including pears, rock sugar, brown sugar, and white fungus. You can also add plums and wolfberries to cook together. If you want to make the most authentic pear soup carefully, you should choose Jingbai pears produced locally in Beijing, which are sweet with a little sourness. If not, Yali, Snowflake, and Qiubai pears with plenty of juice and thin skin can also be used, but the cooking time should not be too long. In order for the white fungus to become gelatinous, it needs to be soaked in cold water for about an hour in advance. When cooking, tear it into small pieces so that the cooked pear soup will be thick.

Pears can produce body fluids and moisturize dryness. Tremella fungus can also moisturize the lungs and nourish the stomach. Coupled with the wolfberry that calms the nerves, nourishes the essence, improves eyesight and nourishes the liver, it can be said that a bowl of "Xiaodiaoli Soup" in autumn is the best soup. The first choice for health care.

Chaoshan Pork Mixed Lotus Root Soup

Everyone knows that Hubei is rich in lotus roots, but in fact, Chaoshan Xilu also has good lotus roots. In Chaoshan, where late-night snacks are popular, lotus root soup is an important snack, exuding its charming fragrance at night. Eating lotus root in autumn can nourish yin, clear away heat, moisten dryness and quench thirst. Autumn lotus root is the most nourishing.

Chaoshan people like to stew lotus root soup with pork offal and lean meat. For lotus root soup, fan bones or pork thigh bones must be cooked together with lotus roots in a pressure cooker, so that the rich flavor and nutrients from the bones can be simmered into the lotus roots. Slice the boiled lotus root, remove the pork bones, and serve it with the soup. Then rinse the pork offal such as liver, pork belly, pork lung, and lean meat together in the lotus root soup to ensure the original flavor of the offal. This is the Chaoshan method. Lotus root soup.

The lotus roots in Xilu are pink all year round, but the best taste is not reached for more than a month before and after Qingming Festival. This kind of lotus root is cooked in a pressure cooker. It is naturally fragrant and soft. You can even pull out the silk after taking a bite. The texture of the pink and glutinous lotus root is completely different from that of the crispy lotus root. Although a lot of pork offal is added, the soup still remains sweet, and some coriander is sprinkled on it to make it more fragrant.

Guangxi Lipu Taro Pork

If your throat is uncomfortable in autumn, eating more taro can also relieve the symptoms. Taro strengthens the spleen, removes dampness, detoxifies, and relieves itching. Eating more of it can improve the body's immunity. Among them, Guangxi Lipu taro, known as "Lingzhi", has a pink and glutinous taste, which is better than other taros. It is larger than ordinary taro and has a sweet taste, just like eating sweet potatoes or chestnuts. It is a must-have when roasted with meat.

Lipu Taro Braised Pork is a must-have dish for weddings and weddings in Guangxi. Since it is a hard dish, the cooking method must also require hard work. First, peel the taro and cut it into long pieces with a certain thickness. Remember, it must be thick. When the time comes, it will be layered with the meat to create a full look. The cut taro must also be fried until the color turns golden brown before being taken out. The method of making pork belly is similar to that of barbecued pork. The pork belly is boiled in water, and then even holes are poked into the skin of the meat with a needle. Soy sauce, honey, and sugar are applied in order. Finally, it is fried and then sliced.

The processed taro and pork belly are piled up with a piece of taro and a piece of meat, and placed in a bowl. Then use bean curd, cooking wine, light soy sauce, dark soy sauce, oyster sauce, minced garlic, pepper, sugar, and salt to make a sauce, and pour it on the taro and pork belly.

Put the bowl in the pot and steam it for an hour and a half, and then it will be completely cooked. Take out the bowl and place it on a plate for garnishing. This is a hard-core dish.