material

One corn, 50G pumpkin, one toast, one egg, appropriate amount of light milk, glutinous rice flour 100G, 50G cooked flour, butter 15G, and red bean paste (or lotus seed paste).

working methods

1, (corn pumpkin juice): Wash the raw corn, peel the corn, peel the raw pumpkin and cut it into pieces, put it into the jade soymilk machine, add a proper amount of water and crystal sugar, and plug in the power supply to work automatically;

2. (Cheetos): Put the eggs on the plate and break them up. Add appropriate amount of light milk and sugar and beat well. Spread peanut butter on a piece of toast, then fold the peanut butter inward into a triangle and pinch it, then soak it in egg milk for full absorption, surrounded by egg milk; Hot oil pan, medium and small fire, put more west into half-fried, golden surface;

3. (Corn residue cake): Drain the residue left by grinding corn and pumpkin, add glutinous rice flour and mix well, then add cooked flour and knead into dough, and finally add butter and knead into smooth dough for later use; Divide the dough into small balls, wrap it with bean paste (or lotus seed paste), (hehe, I use recycled moon cake stuffing), and flatten it. But today I decorated it with a moon cake mold and cooked it in a boiling pot for 10 minutes!

Pumpkin juice can replenish blood.

It's the season to eat dates. We often eat fresh dates, dried dates, candied dates and drunken dates. Fresh jujube is not only sweet, crisp and juicy, but also rich in nutrition, among which the content of vitamin C is the highest, with 243 mg of vitamin per100g. In addition, it contains far more carotene than other jujube products.

However, fresh jujube will lose its crisp taste after being placed at room temperature for a few days. In order to facilitate storage, fresh dates can be dried and made into dried dates. However, after jujube is dried in the sun, vitamin C dissolved in water is missing, which also has a great influence on other nutrients. But the calcium content in dried jujube is higher than that in fresh jujube.

Drunken dates are mellow, crisp, sweet and pleasant, and can be preserved for a long time, but the nutritional loss is great, and almost all vitamin C is destroyed. However, the water loss of Zuizui jujube after air drying is great, and the mineral content increases after soaking in wine, so the calcium content of Zuizui jujube is the best among these jujube products, with 75 mg per100g. Preserved fresh jujube is another way of preservation, but the calories of preserved jujube are high, with 78.9 g of carbohydrate per100g.

Fresh dates are best eaten raw, which is beneficial to the absorption of nutrients. Dried dates are more suitable for porridge or soup, which can release nutrition well. Compared with fresh jujube and dried jujube, candied jujube has the least nutrients and the highest sugar content, and is also the most suitable for porridge, which can dilute the sugar concentration in candied jujube.

It is also very effective to use red dates for diet therapy in autumn. Here are two recipes for jujube dietotherapy: 60 grams of jujube and 200 grams of celery are washed and boiled in water to prevent and treat hypertension, dizziness and headache; 5 grams of red dates, tremella 10 grams, and appropriate amount of sugar. Wash red dates and tremella, stew them until they are cooked and soft, and add sugar to eat them every morning and evening, which can prevent and treat neurasthenia caused by blood deficiency, and achieve the effects of nourishing yin and enriching blood and calming the nerves.

Jujube is a good product for physical weakness, nourishing and recuperating. But jujube peel is not easy to digest, so you must chew it slowly. At the same time, eat in moderation. Eating too much will lead to hyperacidity and bloating.

According to a new book published by Korean nutritionist Yin Donghe, the best way for Korean women to improve anemia and increase nutrition is to eat more pumpkins.

Pumpkin is rich in nutritional value. Pumpkin not only contains essential amino acids such as protein, carotene and vitamins, but also contains elements such as cobalt, zinc and iron. You should know that cobalt is one of the important components of red blood cells in blood. Zinc directly affects the function of mature red blood cells; Iron is the basic trace element for producing hemoglobin, and hemoglobin is a good raw material for enriching blood.

Pumpkin is rich in vitamin B 12, and lack of B 12 will cause pernicious anemia. At this time, eating pumpkin is the best way to "replenish blood".

Because of irregular diet and irregular life, white-collar women are deeply troubled by diseases such as gastrointestinal dysfunction, gastric ulcer and constipation. In fact, this can also be improved by eating pumpkins. Pumpkin is rich in pectin, which can strengthen gastrointestinal peristalsis, help food digestion, and attach and eliminate bacterial toxins and other harmful substances in the body.

When cooking, many people like to throw away pumpkin pulp. In fact, this is a wrong decision. These discarded pumpkin pulp actually contains more than five times as much beta carotene as pumpkin pulp. So pumpkins are not wasted in Korean hands. They will put honey, jujube and so on. Put it into the old pumpkin together with the pumpkin pulp, then cook the pumpkin until it becomes soft, and make the filtered juice into pumpkin juice for drinking.

Although pumpkin has a great therapeutic effect, you can't eat too much, because if you eat too much beta carotene, you will easily suffer from carotene yellowing, and your skin looks yellow and unhealthy.