Encyclopedia of autumn recipes and tips

In early autumn, people weigh themselves on this day and compare them with those in the long summer. In summer, people have a poor appetite and a simple and light diet, so many people will lose some weight. Therefore, in order to make up for the loss in summer, they will begin to "gain weight in autumn" from this day, that is, eat more meat to nourish their bodies. "Reducing autumn dryness" is also the focus of autumn diet. In autumn, the temperature is changeable, the wind is dry, and it is easy to have dry nose and sore throat. The diet should be light and moist, and some cool and moist fruits and meat, such as duck, tremella, honey, lotus root, pear and other ingredients, can smoothly pass the season alternation. Share 8 dishes suitable for autumn.

Will you change your eating habits when autumn comes? radio

Yes, adjust the diet structure at any time according to the seasonal changes.

No, eat what you should.

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Lotus root old duck soup

Ingredients: half a duck, 2 lotus roots, proper amount of medlar, 1 slice of ginger, 2 tablespoons of cooking wine, half a spoonful of pepper, salt and proper amount of chicken essence.

1. Add a proper amount of salt, 1 spoon of cooking wine and a proper amount of water to the pot. The amount of water can't exceed that of ducks. Soak the duck for 10 minute, and rub it with your hands for 5 minutes to remove blood and fishy smell.

2. Peel the lotus root and cut it into pieces of uniform size. Wash ginger and cut into thin slices. Put Lycium barbarum in a bowl and soak it in water for 5 minutes.

3. Add appropriate amount of water, cooking wine and ginger slices to the pot, and put the old duck in cold water for 3 minutes.

4. Put the blanched duck into a casserole, add ginger slices and boiled water, and stew for 30 minutes.

5. Finally, add the chopped lotus root slices and medlar into the casserole and cook for 15 minutes, then add half a spoonful of pepper, proper amount of salt and chicken essence to taste.

More specific steps: After beginning of autumn, pork and chicken stand aside. This kind of meat should be eaten in autumn, which is delicious and mild to reduce autumn dryness.

Spicy hot bean curd

Ingredients: tender tofu 1 piece, 2 pieces of beef, pepper 1 piece, 2 tablespoons of Pixian bean paste, half a spoonful of lobster sauce 1 spoon, Chili powder, rapeseed oil, garlic, garlic sprouts, cooking wine, sugar, salt and monosodium glutamate.

1, this dish needs a lot of pepper powder, stir-fry a handful of peppers and mash them into pepper powder for later use.

2. Cut the tender tofu into tofu pieces of appropriate size, the smaller the better, and mince the beef with a meat grinder.

3. Add water to the pot, add 1 spoon salt, pour the tofu into the pot and cook for 3 minutes to remove the beany smell and keep the tofu tender and smooth.

4, put rapeseed oil in the pot, slightly more oil, add minced beef and stir fry until crispy. Add 2 spoonfuls of Pixian bean paste and 1 spoonful of dried lobster sauce, chop, pour into the pot, add some minced garlic and shallots, and stir well to get red oil.

5. Add half of pepper powder, half a spoonful of sugar and 1 spoonful of Chili powder, stir well, add 1 bowl of hot water, pour the tofu into the pot, boil it over medium heat, and continue stewing for 2 minutes.

6. The thickening of Mapo tofu is troublesome, and it takes many times to thicken the smooth tofu better. Just thicken it with ordinary raw flour for three times. After pouring the thicken powder juice for the first time, slowly push the tofu with a spoon and cook for about 1 minute.

7. The amount of thickener poured in the second time is slightly less than that in the first time. Also thicken the tofu while pushing it, and continue to cook for half a minute. The third time, thicken the tofu according to the situation in the pot, and put the thickening juice properly to avoid the soup being too sticky. After three times of thickening, Mapo tofu is ready, and a handful of garlic sprouts can be sprinkled on the pan.

More specific steps: eat tofu, my family only loves this 1 species, and I am not tired of eating 7 meals a week, so I have to steam rice in a big pot.

Steamed chicken with spicy sauce

Ingredients: 2 chicken legs, 2 coriander, 3 millet peppers, 3 cloves of garlic, 1 onion, 1 ginger, 5 tablespoons of Chili oil, 2 tablespoons of soy sauce, 1 teaspoon of vinegar, a little sugar, half a spoonful of pepper, proper amount of salt and chicken essence.

1.2 drumsticks are washed, put into a basin, add 1 spoon of cooking wine, appropriate amount of water and salt, soak for 10 minute, and then take out.

2. Add half a spoonful of spiced powder, 1 spoonful of cooking wine and a proper amount of salt to the chicken leg, knead it repeatedly to make the seasoning and the chicken leg fully blend, and marinate it for 15 minutes to taste the bottom.

3. Add a proper amount of water into the steamer, put the marinated chicken legs into the steamer, steam for 25 minutes, take them out, and cool them in ice water to make the chicken more compact.

4. Peel garlic, peel ginger and cut into pieces, wash and cut millet pepper, mash it in a stone mortar and pour it into a bowl.

5. Add 2 tablespoons of soy sauce, 1 teaspoon of vinegar, 1 teaspoon of sugar, 5 tablespoons of mineral water, 5 tablespoons of Chili oil, half a teaspoon of pepper powder, salt and chicken essence into the bowl and mix well. If you don't have Chili oil, you can make it yourself at home. It's simple. Just put onions and peppers in hot oil, stir-fry them and take them out with a sieve. Pour hot oil into a bowl filled with Chili powder and cool.

6. Tear the chicken leg into large pieces and put it in a bowl. Pour the prepared juice on the torn chicken pieces, and a bowl of spicy and delicious saliva chicken will be ready.

More specific steps: It is best to eat mutton and pork in dog days, one catty 10 yuan, which is nourishing and not dry or hot.

Spicy Roast Beef

Ingredients: 5 kg of beef tenderloin, 2 slices of ginger, 2 green onions, 2 tablespoons of pepper, and half a bowl of soy sauce.

1, soaking. Beef must choose beef tenderloin, it is best to buy "flower tenderloin", inject water to start soaking, and it takes 3-4 hours to make braised beef in summer. Pay attention to changing the water every hour and try to wash away the blood.

2. Prepare materials. This home-cooked braised beef needs little seasoning. Prepare a plate of shredded ginger, shredded onion and two spoonfuls of pepper, and put the beef into the pot by controlling the water content.

3. pickling. After the beef is put into the pot, add shredded ginger, shredded onion and pepper, grab it evenly, pour in about half a bowl of soy sauce, cover the pot with a suitable tool, completely press the beef into the juice, and marinate it in the freezer for 4 hours.

4. Boiled beef: After the beef is marinated, put it in a boiling pot, remove the seasoning in the sauce of the marinated beef, only keep the soup, pour it into the pot, then inject an appropriate amount of water, and add soy sauce according to personal taste.

5. After the big fire is boiled, the small fire begins to marinate, and the cooking time is about 40 minutes, which can be completely cooked. Turn off the fire and soak for half an hour, then take out the slices and eat them. Simple and delicious braised beef is ready.

More specific steps: I have been cooking braised beef for more than 20 years. Beef is tender and does not shrink. It has a chewing head and no teeth.

Shrimp and loofah soup

Ingredients: loofah 1, fresh shrimp 1 1, one spoonful of Lycium barbarum, half a spoonful of cooking wine, a little pepper, salt and chicken essence.

1. Rinse the prepared fresh shrimp, pick out the shrimp line, remove the head and shell, and rinse it with clear water for later use.

2. Add the processed shrimps, 1 spoonful of starch, half a spoonful of cooking wine and a proper amount of salt into the garlic extractor and stir them into shrimps. If you don't have a garlic puller, you can chop prawns into shrimps with a knife, then add cooking wine, starch and salt, and stir them fully in one direction to make the seasoning and shrimps smooth.

3. Rinse the loofah, scrape off the skin, cut it into hob blocks, soak it in salt water to avoid discoloration of the loofah blocks, and soak the medlar in clear water for later use.

4. Add the right amount of water to the casserole. After boiling, roll the shrimp into balls of appropriate size and cook for 1 min. When the shrimp slides down, cook it slowly with low fire to prevent the shrimp from being unevenly heated inside and outside and having a bad taste.

5. Put the cut loofah into the pot, cook for 2 minutes, add the soaked Lycium barbarum, a little pepper, a proper amount of salt and chicken essence, cook for 1 minute, and stir evenly to get out of the pot. A bowl of delicious and refreshing shrimp-slippery loofah soup is finished.

braised eggplant

Ingredients: eggplant 1 piece, 2 tomatoes, green pepper 1 piece, 6 garlic, egg 1 piece, soy sauce 1 piece, oyster sauce 1 piece, balsamic vinegar 1 piece, half bowl of starch, and garlic.

1. Wash and peel eggplant, cut it into hob blocks or squares, peel and cut two tomatoes, and wash and cut green peppers.

2. Put the cut eggplant into the pot, add 1 spoon of thirteen spices, 1 spoon of salt and a proper amount of chicken essence, and marinate evenly for 15 minutes.

3. Pour out the juice from the pickled eggplant and knead it by hand for a while, so that the treated eggplant is easy to taste and does not absorb oil. Add an egg white to the processed eggplant and mix well, then sprinkle some starch evenly, and try to wrap starch around each eggplant, so that the fried eggplant is crisp outside and tender inside, and it is not easy to peel with small fire.

4, hot oil in the pot, high fire to the oil temperature of 60%, turn to low heat, put the eggplant wrapped in starch into the pot one by one, fry until golden brown, and then remove the oil control.

5. Re-add the right amount of oil to the wok, first add a little salt, and then put the tomato pieces into the stir-fry to make a sauce. Add 6 cloves of garlic, 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of balsamic vinegar, half a teaspoon of sugar, salt and chicken essence to taste.

6. Finally, add the fried eggplant and green pepper pieces, turn to high heat and stir fry until tomato sauce covers all the eggplant pieces in the residence. In this way, a plate of braised eggplant with crispy outside and tender inside is ready.

More specific steps: make braised eggplant, and the steps are right before it tastes good. The chef teaches you five tricks, which are not greasy but also very fragrant.

Salted Duck Egg

Ingredients: duck egg 15, white wine 1 00g, 2 spoons of pepper, 5 star anise, 4 pieces of cinnamon1piece, half a bottle of white vinegar and 500g of salt.

1, wash all the duck eggs, and dry the water on the surface of the duck eggs with a kitchen rag. Be sure to clean or dry them.

2. Add the duck eggs into the basin, and then add half a bottle of white vinegar, so that the duck eggs are completely soaked in white vinegar 1 hour.

3. Add 400 grams of salt (one package), 2 spoonfuls of pepper, 5 star anise, 1 piece of cinnamon, 4 fragrant leaves and appropriate amount of water to the pot and cook for 10 minute.

4. Add100g liquor to the pot, then turn off the fire and let the juice cool. Adding liquor can not only make duck eggs sand more easily, but also sterilize them.

5. After the cooked juice is completely cooled, find a sealed jar, and the jar should be kept clean, oil-free and water-free. Then, put the duck eggs into the sealed jar in turn, pour the cooked juice into the sealed jar, cover it, and marinate it for 1 month, then you can marinate the salted duck eggs with yellow sand and oil.

More specific steps: salted duck eggs, the older generation really has a set, all of which are oily and clean without mud.

Sydney tremella soup

Ingredients: Sydney 1 piece, 6 red dates, tremella 1 piece, 3 spoonfuls of honey, and appropriate amount of rock sugar.

1. Soak tremella in clear water in advance, soak it in warm water for at least 2 hours until it is completely soaked, then clean it for later use, and soak it in red dates for 10 minute.

2. Wash and peel Sydney, cut it into hob blocks, put it in a bowl, add a proper amount of warm water to honey, and stir evenly to make honey water for later use.

3. Add the processed tremella and red dates to the bowl, add a proper amount of rock sugar, and pour in the honey water just prepared.

4. Add the right amount of water to the steamer. After SAIC, put the bowl containing autumn pears, tremella and red dates into a steamer, steam for 20 minutes on low fire, nourish yin and moisten dryness, and the sweet and refreshing Sydney tremella is ready.