Stewed chicken with chestnuts
Chestnuts are on the market in autumn. They are sweet and nutritious. It's really delicious when stewed with delicious chicken. It is nutritious and delicious, and it doesn't get angry when raised. It is best to eat in autumn.
Prepare ingredients: appropriate amount of chestnut, half chicken, a little mushroom, and appropriate amount of shredded ginger. Ingredients: a little oil and salt, a little cooking wine, a little soy sauce and a proper amount of seafood sauce.
1, chicken is washed and cut into small pieces for later use, and ginger is washed and shredded for later use. Chestnuts are easy to shell, just cut a hole and boil in boiling water. Soak dried fresh mushrooms in water in advance. Wash and soak, so that the water soaked in mushrooms can stew meat, and it is still very fragrant.
2. Add shredded ginger, 1 tbsp oyster sauce, a proper amount of soy sauce, a tbsp seafood sauce and a little cooking wine to the chicken in advance. Mix and stir the ingredients with all ingredients, and marinate for 15 minutes.
3. Heat the pot and brush a little oil at the bottom of the pot to prevent it from sticking to the pot. Add soaked mushrooms and chestnuts, and pour in a little water soaked with mushrooms.
4. Cover the lid, bring to a boil, turn to low heat for about 30 minutes, add a little salt and mix well before cooking.
Tomato slices
Fish is tender and delicious, with high protein and low fat. It is a very nutritious and healthy meat ingredient, and many practices have their own flavor. Cooked with sweet and sour tomato soup, it is sweet and sour, which is enjoyed by adults and children. It is nutritious and appetizing.
Prepare ingredients: boneless fish, 3 tomatoes and Flammulina velutipes. Appropriate amount of oil and salt, a little pepper, a little corn starch, a little cooking wine, a spoonful of tomato sauce, a spoonful of soy sauce, and a piece of tomato hot pot bottom material.
1. Wash and drain boneless fish, slice and plate, peel and cut tomatoes into small pieces, cut off the roots of Flammulina velutipes and wash them. Prepare 2 cloves of garlic, appropriate amount of shredded ginger, pickled peppers, appropriate amount of chopped green onion and a dried pepper in a bowl for later use.
2. Wash the fish, add half a spoonful of salt, pepper, cornmeal and cooking wine, mix well and marinate for 15 minutes.
3. Put the garlic, shredded ginger and pickled pepper into a hot pot and stir-fry until fragrant. Add diced tomatoes and stir-fry tomato juice. Add the right amount of boiling water. Add a spoonful of tomato sauce, a spoonful of light soy sauce, a spoonful of salt and a piece of tomato chafing dish and boil it together. Add marinated fish fillets in advance, bring to a boil, the fish will change color and cook thoroughly.
4. Flammulina velutipes is cooked in boiling water in advance, picked up and put into the bottom of the plate. Pour the cooked tomato slices and soup into the plate. Sprinkle with chopped green onion and dried pepper, and then sprinkle with hot oil to stimulate the fragrance.
Wuzhitao chicken
It's perfect to eat chicken in autumn. Boiled chicken with five fingers peach is really delicious. The soup cooked by Wuzhiwao is delicious, and there is a hint of coconut fragrance. Boiled chicken with five-finger peaches is fragrant and nourishing, and the whole family loves it.
Prepare ingredients: half a chicken, appropriate amount of five-finger peach and appropriate amount of ginger. Appropriate amount of oil and salt, less than half of rock sugar tablets, appropriate amount of soy sauce, a spoonful of soy sauce, and a little cooking wine.
1, wash half a chicken, wash five-finger peach, wash ginger and slice for later use. Add ginger slices, 2 tbsp cooking wine, 1 tbsp soy sauce and 1 tbsp salt into the chicken, mix well and marinate for 1 hr to make the chicken tasty.
2. Put oil in the hot pot and cool it, and add ginger slices to make the fragrance come out. Then add the washed five-finger peach and stir-fry evenly in the pot. Add a proper amount of water (put 6 bowls of water here), cover the pot and cook 1 hour.
3. Five-finger peach soup with one spoonful of salt, six spoonfuls of soy sauce and one spoonful of soy sauce. Add half a piece of rock sugar.
4. Mix the ingredients with the soup for half a day, and put the marinated chicken into the pot to cook. Pour the soup on the chicken with a spoon and let it heat evenly. Cook for 5 minutes and then turn over, that is, turn over every 5 minutes and cook for about 25 minutes until cooked.
Fried meat with shredded potatoes
Potatoes are very common ingredients, which are economical and delicious. Fried shredded potatoes and fresh lean meat. The crispness of shredded potatoes is very delicious and appetizing.
Prepare ingredients: one potato, moderate lean meat and a little ginger. Appropriate amount of oil and salt, a little light soy sauce, and appropriate amount of oyster sauce.
1, pork washed and sliced, ginger washed and shredded for later use. Add shredded ginger, soy sauce and oyster sauce to lean meat, mix well and marinate 10 minute.
2. Peel the potatoes and wash them. Cut it into silk with a grater and put it on a plate for later use. Add water to the pot and bring to a boil. Add shredded potatoes to the pot and simmer 1 min. Take out the supercooled water and cool it. Drain water for later use.
3. Put the oil in the hot pot to cool, and put the lean meat into the pot until it changes color. Put it in the pot and put it aside. Add a little more oil to the pot, add shredded potatoes and stir fry in the pot. Stir-fry the water with shredded potatoes.
4. Add the lean meat that has been fried in advance and stir fry evenly. Stir-fry raw meat, season with a little salt and stir well.
Scrambled eggs with lily and celery
Autumn tonic can't always eat meat. This vegetarian dish is also very good. Lily has the function of moistening lung and dryness. Celery is fragrant and crisp, and it is also appetizing and delicious. It's just fried eggs. It's very appetizing and refreshing. Adults and children love it.
Prepare ingredients: fresh lily, celery and 2 earth eggs. Appropriate amount of oil and salt, a little oyster sauce.
1, fresh lily, take off lily petals, remove the black and dirty parts on the surface, and clean them for use. Tear off the old tendons of celery, clean them, cut them into sections with an oblique knife and put them on a plate for later use. Pour the egg mixture into a bowl and stir it evenly with chopsticks for use.
2. Add a proper amount of clean water to the pot, boil the water over high fire, put the fresh lily into the pot and blanch it 1 minute, boil it until it is broken, and drain it for later use. Cool the oil in the hot pan, pour the egg liquid into the pan and fry until it is solidified, then take it out of the pan and put it on a plate for later use.
3. Add a little oil to the pot and stir-fry celery. Stir-fry celery and slice lily together.
4. Add the scrambled eggs in advance and stir well. Add a little oyster sauce to taste, season with a little salt and stir well.
Chicken leg with soy sauce
This kind of drumstick is the favorite of children and men. It is attractive red, delicious and simple. Very suitable for autumn tonic and autumn fertilizer.
Ingredients: 2 drumsticks, star anise 1 piece, appropriate amount of cinnamon, tangerine peel 1 piece, 3 cloves of garlic, 3 slices of ginger and appropriate amount of rock sugar. Appropriate amount of oil, 2 tbsp of soy sauce, oyster sauce 1 tbsp, salt 1 tbsp, and appropriate amount of pepper.
1. Wash chicken legs, slice ginger, and wash cinnamon star anise garlic.
2. Prepare the juice, and add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt and appropriate amount of pepper to the basin. Then add a proper amount of water, and mix and stir evenly for later use.
3. Put cold oil in a hot pot, add ginger, garlic, star anise, cinnamon and rock sugar and stir-fry for fragrance. Pour in the prepared soy sauce.
4. Cook on high fire for about 5 minutes to make the juice taste. Cook the washed chicken leg for 20 minutes, turn it over halfway, and let the two sides of the chicken leg be evenly colored.
Stir-fried Tricholoma with carrot and asparagus
This is also a very refreshing and nutritious vegetable stir-fry. It tastes delicious without meat, and the color scheme looks appetizing. Asparagus is crisp and tender, Tricholoma is sweet and tender, and carrots are crisp. It's appetizing and delicious, and it's nutritious and moist in autumn.
Prepare ingredients: 3 asparagus, appropriate amount of Tricholoma, and half a carrot. Appropriate amount of oil and salt, a little oyster sauce.
1, asparagus and Tricholoma are washed and sliced, carrots are peeled, washed, sliced and put on a plate for later use. Cut garlic into minced garlic for later use.
2. Add a proper amount of clean water to the pot, boil water over high fire, put mushrooms and asparagus slices in the pot and cook for 1 min, then drain the water for later use. Cool the oil in a hot pan, add garlic and stir-fry until fragrant.
3. Add carrot slices and stir fry. Add blanched Tricholoma and asparagus slices and stir-fry evenly.
4, add a little oyster sauce to refresh, a little salt to taste, stir fry evenly.
Braised pork knuckle with lotus root and peanut
Lotus root is on the market in autumn. Crisp, sweet and waxy, rich in nutrition. Braised with fresh pig feet and peanuts. Bright and attractive color, fragrance does not get angry. It is also a hard dish that can't be missed in autumn.
Prepare ingredients: half a pig's foot, 3 lotus roots, 2 peanuts, 2 star anise, 2 fragrant leaves, 3 hawthorn, 2 garlic cloves and 2 ginger. Appropriate amount of oil and salt, a little rock sugar, a spoonful of cooking wine, 3 tablespoons of soy sauce, a spoonful of oyster sauce, a spoonful of seafood sauce and half a spoonful of soy sauce.
1, the lotus root is peeled, washed and cut into pieces, the peanuts are washed and put on a plate for later use, and the pig's trotters are cut into small pieces by the store and taken back for later use. Add a proper amount of water, onion, ginger and cooking wine to the pot, blanch the washed pig's trotters, cook for 5 minutes on high fire, and then take them out and wash them for later use.
2. Put the oil in the hot pot and cool it, add the rock sugar and stir-fry the sugar color, then add the cooked pig's trotters and stir-fry evenly. Add spices, stir-fry star anise, fragrant leaves, hawthorn, garlic and ginger slices to get fragrance.
3. Add boiling water without trotters. Add another spoonful of cooking wine, 3 tablespoons of soy sauce, 1 tablespoon of seafood sauce, and half a spoonful of soy sauce to color.
4. Add a spoonful of oyster sauce to refresh and stir well. Bring the fire to a boil and turn to medium heat for 30 minutes. Stew the trotters first. Add lotus root and peanuts, simmer for 25 minutes, add a little salt to taste, and stir well.
Homecooked taro balls
In autumn, taro comes on the market. This kind of taro powder is delicious and nutritious. Besides steaming directly, making sugar water and taro balls is also very good. Children like it, too, and it smells good without meat.
Prepare ingredients: about 5 taro, appropriate amount of onion, appropriate amount of sweet potato starch and appropriate amount of lean meat. A little oil and salt.
1. Wash taro with skin, wash onion and cut chopped green onion, wash lean meat and slice for later use. Add a proper amount of water to the pot and cook the taro.
2. Peel the cooked taro and put it in the pot. Mash with a rolling pin and stir into a fine taro paste. About 50 grams of sweet potato powder, add a little water to mix and stir into sweet potato powder slurry.
3. Add a small amount of sweet potato paste several times and pour it into the evenly stirred taro paste. Mix the starch paste and taro paste thoroughly and stir evenly. Add chopped green onion and a little salt to taste and enhance fragrance. Mix again and stir well.
4. Add the right amount of water to the pot and bring it to a boil. Squeeze the taro paste into the shape of a tiger's mouth ball and put it in the pot. Boil the meatballs until they boil, and cook them until they float. You can take it out and put it on a plate. After cooling, seal it with fresh-keeping bag and put it in refrigerator. It's very convenient to wear at ordinary times.
Braised ribs with potatoes and carrots
The ribs are delicious and chewy. The more you eat, the more fragrant you get. Adults and children like it. They are stewed with potatoes and carrots. A nutritious vegetarian diet does not get angry. Very suitable for autumn.
Prepare ingredients: half a catty of ribs, one potato, one carrot, a little onion, one can of beer, a little star anise, 2 slices of fragrant leaves, 3 slices of ginger and 2 cloves of garlic. Appropriate amount of oil, cooking wine, one scoop of light soy sauce, one scoop of oyster sauce, one scoop of light soy sauce, half a scoop of light soy sauce, and appropriate amount of rock sugar.
1, potatoes and carrots are peeled, washed and cut into pieces for later use, ginger and garlic are washed and sliced, and ribs are washed and cut into small pieces for later use.
2. Add a proper amount of water to the pot, blanch the ribs in cold water, add a proper amount of onion and ginger cooking wine to remove the fishy smell and enhance the fragrance, cook for 2 minutes on high fire, remove, wash and drain. Cool the oil in a hot pan, add rock sugar and stir-fry platinum succinate in the pan. Add the blanched spareribs and stir fry in the pan. Add star anise, fragrant leaves, ginger slices and garlic and stir-fry until fragrant.
3. Add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of soy sauce, and half a spoonful of soy sauce, stir-fry until the ribs are colored, and stir-fry the sauce. Add beer and water. The amount of water slightly submerged the ribs themselves. Cover and boil. Simmer for 25 minutes on low heat.
After 4.25 minutes, open the lid, add carrots and cook for 5 minutes. Add potato pieces and cook together, and continue to cook for about 10 minutes until the potatoes are soft and cooked.
Lily: The above is 10 simple and nutritious home cooking. It's perfect to be a tonic in autumn and stick autumn fertilizer. You can cook it for your family every day, with vegetarian dishes, nourishing and not getting angry. The detailed method is attached. You can collect it and try it if you like.