Autumn and winter health recipes: dried fruit ginkgo sorghum rice porridge Ingredients: 100 grams of sorghum rice, 20 grams of ginkgo, 50 grams of red raisins, 30 grams of walnuts, rock sugar, water; Steps: 1, ginkgo soaking, picking the root into a small dozen, raisins and walnuts rinsed and soaked with lukewarm water; 2, sorghum rice rinsed, soak in water for at least 2 hours, and then put into a rice cooker, add water and steam to be used; 2, put the materials used into a casserole dish with enough water to turn to a low flame and cook for 30 minutes, then dissolve and bridge the bowl to be served; 2. The materials used into the casserole, add enough water, rolled open after turning to a small fire, cook for 30 minutes, put the rock sugar, dissolved after the mass, you can serve the bowl to eat. Warm sorghum rice porridge, overflowing with the colors of autumn, spleen and stomach, Tianjin and stop dryness, together with walnuts, silver ears and raisins taste, with the effect of moisturizing lungs and skin. Seasonal ingredients are most suitable for toning the body, another party, sorghum rice and jujube after frying yellow processing, and then research into fine powder, or the treatment of pediatric indigestion prescription, the children's autumn and winter diarrhea also has a very good therapeutic effect. Autumn and winter recipes, steamed fish Ingredients: live grass carp a 1000 grams or so, green onions, ginger, garlic, coriander. Meiji brand fresh soy sauce. Practice: 1, clean grass carp. Put the water in the pot (to be no more than fish) heating, pour onions, ginger, garlic, peppercorns, dashi, cooking wine and grass carp, water boiled after cooking 10 to 15 minutes. Focus on using medium heat, fish out into the fish plate. 2, shredded green onion and ginger sprinkled on the fish, in a small bowl pour soy sauce, salt, sugar, Meiji-Fresh soy sauce, vinegar, a little, mix well, evenly sprinkled on the fish. 3, pour oil into the pot, boil until 80% hot, use a spoon to pour on the fish on the shredded green onion ginger. 4、Finally, code on the coriander leaves can be. Practice is extremely simple, but the flavor is very good, comparable to the restaurant. Grass carp can also be replaced with perch, carp, but must be fresh. Boiled can also be turned into a pot of steam, mainly depends on whether there is so big steamer. Autumn and winter recipes three: lotus root stewed pork ribs according to Wuhan hometown dishes casserole lotus root pork ribs hangers adapted. Ingredients: 1000 grams of pork ribs, lotus root (take the middle section of the fat and tender) 1 section, mushrooms, bamboo shoots, tofu, fine salt, cooking wine, soy sauce a little, green onions, ginger, garlic, peppercorns, dashi (the same as ordinary stew). Practice: 1, cut the ribs section cold water rinse clean. Take a pot of boiling water, water boiled into the ribs, meat turned white and then fished out standby. 2, take the electric pressure cooker pot, put less than half of the water (to no more than the ribs suitable), turn on the power, when the water is hot, put a piece of soup treasure, after boiling, and then put the ribs, cooking wine, salt, soy sauce a little, onion, ginger, garlic, pepper, dashi (the same as the ordinary meat stew), clean mushrooms sliced, bamboo shoots, lotus root cut into large pieces. Cover the lid to keep pressure for 50 minutes. 3, such as pressure cooker pressure, open the lid, continue to put the carrot pieces, tofu slices, and then continue to heat until the carrots are cooked, at this time do not cover. The aroma is so fragrant that you can't wait. Lotus root has the effect of cooling the blood and replenishing the blood, ribs contain high-quality calcium and collagen, mushrooms and bamboo shoots are rich in vitamins, plus tofu and carrots is a pot of nutritious, delicious, hot, meat and vegetable combination of the beautiful meal, and a long time of simmering can be converted from saturated fat to unsaturated fat, beauty can be assured that the lady gluttony. When you use this dish, you only need to prepare rice and a plate of cold vegetables can be, and convenient and fast and nutritious and delicious.