As the saying goes, "One summer is free from disease and three points are deficient". After a bitter summer, the human body is greatly depleted, so it is necessary to eat more nutritious food to make up for it after autumn. This is called "Sticking Autumn Fat".

There is a scientific basis for sticking to autumn fat. In summer, you sweat a lot, consume a lot of energy, lose a lot of nutrients, and have a bad appetite, so your body is weak. After autumn, the climate becomes cool, and the appetite is gradually recovered. Only by sticking on the body can we adapt to the colder and colder weather and prepare for the cold winter.

how to paste autumn fat? It must be meat. You have to pay attention to what kind of meat you eat. I recommend you to eat pork belly.

Pork belly is fat and thin, fresh and juicy, rich in protein, and has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness. Autumn is relatively dry. Eating more pork belly can "moisten autumn dryness" and make up for deficiency.

At the same time, pigskin is rich in collagen, which has the function of beauty beauty. Many people get tanned in summer. Eating pork belly often can whiten skin and make skin smooth and elastic. How to eat pork belly with autumn fat? I recommend three delicious practices, nourishing and nutritious, and the key is delicious.

1. Braised pork

Braised pork is a popular food, which is characterized by rosy color, instant in mouth, fat but not greasy, sweet and soft, and simple preparation.

prepare pork belly, green onion, ginger, garlic, star anise, cinnamon, fragrant leaves, salt, light soy sauce, dark soy sauce, cooking wine, etc.

Practice: ① Cut the pork belly into pieces, put it in the pot with cold water, add the onion, ginger slices and cooking wine, blanch it for 5 minutes with strong fire, rinse it with warm water after taking it out, and drain the water.

② add a proper amount of oil and a handful of rock sugar to the wok, and stir-fry the sugar color on low heat. When the sugar color is brown and red, and there are many small bubbles, pour in the meat, stir fry quickly and evenly, and color the pork belly.

③ add star anise, cinnamon bark, fragrant leaves and garlic to stir-fry until fragrant, add light soy sauce and dark soy sauce to taste, stir well, pour in appropriate amount of boiling water, and simmer for 4 minutes after the fire is boiled.

(4) turn to high fire to collect the juice, and stir it constantly with a shovel, so that each piece of meat is covered with sauce, and then turn off the heat after the soup is thick. Sprinkle with chopped green onion and the braised pork will be ready.

2. Sichuan-style pork

Sichuan-style pork is a traditional dish, which has always been regarded as the top of Sichuan cuisine. It is red and bright in color, fat but not greasy, full of color and flavor. When it comes to the next meal, many people will think of Sichuan-style pork.

prepare pork belly, green pepper, red pepper, pepper, ginger, garlic sprout, Pixian watercress, soy sauce, cooking wine and sugar.

Practice: ① Wash pork belly after hair removal, put it in a cold water pot, add ginger slices and cooking wine and cook for a few minutes, skim off the floating foam, then take it out when it can be easily inserted with chopsticks, wash it and cut it into thin slices.

② seeds and pedicels of green and red peppers are removed, washed and cut into large pieces. Peel and wash the garlic seedlings, separate the leaves from the stems and cut them into sections.

③ Pour a small amount of oil into the pot, add pepper to fry until fragrant, take it out, pour in sliced meat and ginger, stir-fry the sliced meat with low fire, add a spoonful of Pixian watercress when the sliced meat becomes rolled up, stir-fry the red oil, pour in cooking wine to remove fishy smell and increase freshness, and add light soy sauce and white sugar for seasoning.

(4) add garlic shoots and pepper pieces, and stir-fry them quickly until they are broken. Finally, add the garlic leaves and stir-fry for a while.

3. Garlic paste and white meat

Garlic paste and white meat is also a classic Sichuan dish, which belongs to cold dishes, but its taste is not worse than that of Sichuan cuisine. It is delicious and nutritious. It tastes like maotai, spicy and garlic, which is generate in the mouth, and makes people have a strong appetite, and the garlic is rich, fat but not greasy. It's not autumn in beginning of autumn, and the temperature is still quite high. I often eat this cold dish to clear away heat and replenish deficiency.

prepare pork belly, green onion, ginger, garlic, coriander, celery, cooked white sesame, salt, edible oil, soy sauce, Chili powder, pepper powder, white sugar and chicken essence.

Practice: ① Wash the pork belly, put it in a pot, add cold water, onion and ginger slices, cook it with strong fire, and take it out with chopsticks, soak it in ice water for 1 minutes, and then put it in the refrigerator for half an hour.

② Peel garlic, put it in Chu Jiu, add appropriate amount of salt, pour it into garlic paste, pour it into a small bowl, and add appropriate amount of Chili powder, pepper powder and cooked white sesame seeds. Heat some hot oil in the pot and pour it into a small bowl to stimulate the spicy taste.

③ Take out the cooked pork belly, cut it into thin slices, cut celery, parsley and chives, put them together with the meat slices, add proper amount of salt, soy sauce, white sugar and chicken essence, pour the juice into a small bowl, and mix well before eating.

4. Deep-fried crispy meat

Deep-fried crispy meat is a delicious snack. It tastes crisp outside and tender inside. It is salty and delicious. It can be eaten directly, or it can be used to rinse hot pot and stew. It is especially delicious.

prepare pork belly, eggs, sweet potato starch, salt, ginger, cooking wine, thirteen spices and pepper granules.

Practice: ① Wash the pork belly, cut it into 1cm wide strips, add ginger slices, pepper, salt, cooking wine and thirteen spices, stir evenly with chopsticks and marinate for 2min.

② add sweet potato starch into a small bowl, beat in an egg, add salt and pepper powder, and stir into a fine batter.

③ Pour the batter into the marinated meat strips and wrap it with a thin layer of paste.

(4) Heat the oil in the pot. When it is 6% hot, add the meat strips, fry until the color is slightly yellow, and then take them out. When the oil temperature rises to 8% heat, pour in the meat strips and fry for half a minute. When the color is golden, remove and drain the oil, and the small crispy meat will be fried. Dip it in a dry dish and eat it. It is crispy and delicious.