Chestnut is known as the "king of thousands of fruits" and the "king of autumn fruits", and it is a veritable longevity fruit in autumn.
Recommended recipe sugar fried chestnuts
You can also bake delicious chestnuts in the oven at home. As long as the method and heat are well mastered, the roasted chestnuts are sweeter, softer and more delicious than those spread on the roadside, and the production process is quite simple and convenient.
[List of ingredients] 3 kg of chestnut, 25 g of sugar, boiled water 15 g, and proper amount of vegetable oil.
[Production Steps]
1. First, cut a hole in each chestnut with scissors, only cutting the shell, not hurting the fruit inside;
2. Then add hot water to chestnuts, add a spoonful of sugar, stir well and soak for 25 minutes. Chestnuts soaked in sugar are really super easy to peel;
3. Take out the soaked chestnuts to control the moisture, and then dry them with kitchen paper;
4. Pour a spoonful of vegetable oil, stir well, so that the surface of each chestnut is evenly coated with a layer of vegetable oil. This step is mainly to bake better and look more shiny;
5. Spread tin foil on the baking tray, put chestnuts into the baking tray, and preheat in the oven for 180 degrees 10 minute;
6. At this time, let's mix a sugar water, 25 grams of white sugar and 15 grams of boiling water, and stir evenly to make sugar water;
7. Put the chestnuts in the preheated oven and bake at the middle layer 180 degrees for 20 minutes. After 20 minutes, the opening of chestnuts is already very beautiful;
8. Take it out first, then brush it on the surface of chestnuts with a brush dipped in sugar water. Chestnuts wrapped in a layer of sugar water will taste sweeter, and then continue to bake in the oven 180 degrees 10 minutes, and come out.
The roasted chestnuts are sweet and soft, and the shell of the freshly roasted chestnuts is very crisp. When two fingers are peeled off, chestnuts can be easily shelled and eaten conveniently. The shiny shell, soft and sweet taste, delicate and sweet meat and long aftertaste are even more delicious than those sold in the stalls outside.
Pumpkin is not only beautiful in color and high in value, but also rich in nutrition, with a lot of carbohydrates, but with less calories and more dietary fiber, so it is a good choice for daily staple food.
Recommended recipe Melaleuca water chestnut cake
[List of Ingredients] 400g of old pumpkin, 700g of clean water, 90g of sugar, 250g of horseshoe powder, 400g of coconut milk, 200g of milk and 30g of sugar.
[Production Steps]
1. Today, pumpkins are layered. The old pumpkin is peeled first, then cut into large pieces, with a net weight of 400 grams.
2. After steaming, take it out, pour it into a high-speed blender and add 700g of water to make pumpkin sauce. Sift it once when pouring out, and the taste will be more delicate.
3. Then we add 60 grams of white sugar to the pot, scoop a few spoonfuls of freshly filtered pumpkin sauce into it, boil it over medium heat, and melt the white sugar first.
4. Then we add 120g horseshoe powder to the bowl, then pour in all the remaining pumpkin sauce, stir it evenly first, and then sieve it again after no particles can be seen. This is the yellow part of the paste.
5. At this moment, the pot is also boiling. After turning off the fire, scoop in 2 tablespoons of raw starch paste, and then start stirring until all the starch paste is cooked and looks like transparent paste.
6. Then pour it into the remaining raw slurry while it is hot and continue to stir evenly. Slowly, the slurry will become thicker and more delicate, just like this, and put it aside for use.
7. Let's do the white part. Add130g water chestnut powder, 400g coconut milk, 200g milk and 30g sugar into the bowl. I don't add much sugar here, but what I eat is light sweetness. If you like sweets, you can double them. Stir well and then sieve, no particles.
8. This paste contains milk and coconut milk and can be solidified without syrup.
9, then you can prepare the mold, large mold or small mold, first brush the oil to prevent sticking, then cover it, and then pour a layer of yellow powder slurry to lay the bottom after the fire boils.
10, then cover and steam for 3 minutes, then cover and pour a layer of white pulp, and cover and steam for 3 minutes.
The back is the same, with a layer of yellow and a layer of white, and yellow paste on the top and bottom, so that the steamed color looks better.
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12, after all steamed, take out and cool. At this time, the small mold is completely cool, and the finger will be demoulded at a little, and it will be a complete water chestnut cake.
Small in size, but beautiful in color, like flowers, feeling like QQ, tender and slippery.
Then let's look inside the box, pour it out, demould it and cut it into pieces, first cut it into strips and then cut it into small pieces. It is also layer by layer, and the color is very beautiful.
There is not much yellow paste in the back, so I mixed a little white paste in it, so the color will be a little lighter, but it will not affect the taste.
Moreover, the face value is also very high, and it smells rich in coconut fragrance, and the sweetness and toughness are just right. Put it in the refrigerator for a while before eating, and it tastes cooler and fresher.
Recommended recipe pumpkin blossom steamed bread
[Component List]
Ordinary dough: flour 300g, yeast 3g, sugar 10g, normal temperature water 160ml.
Pumpkin dough: 220g old pumpkin, 300g flour, 3g yeast and 20g sugar.
[Production Steps]
1, old pumpkin, peeled and weighed 220g, sliced and steamed.
2. While steaming the pumpkin, let's make a white dough at room temperature, with flour 300g, yeast 3g, sugar 10g and water 160ml. Knead the dough into a smooth dough and wrap it with plastic wrap for 30 minutes.
3. Pumpkins are also steamed. Take it out and pour it into a big bowl. Add10g sugar while it is hot, and mash it into delicate pumpkin sauce. After cooling, add 300g of flour, 3g of yeast and 0g of sugar10g.
4. Knead the noodles. You can change the amount of flour according to the different water content of pumpkin. When it is dry, add some water. When it becomes thin, add some flour until it can be kneaded into a smooth dough. Wrap it up and stay awake for 30 minutes.
5. The temperature is getting higher and higher. After 30 minutes, the dough will wake up a little. Now, take out all the dough, rub it out first, and then rub it into long strips. Yellow dough is the same. Rub it for air and then rub it into long strips.
6. Divide the dough into the same equal parts and continue to knead each dough until it is smooth and round. Roll out the white dough and roll it into small cakes.
7. Put the yellow dough in the middle, gather it up with a tiger's mouth and tidy it up, and the double-flavored steamed bread will be ready.
8. After all the work is finished, cut out the cross with scissors, which is the easiest way to blossom.
9. Cover with plastic wrap and wake up for 30 minutes. When the volume becomes larger and lighter, put it in a steamer, put it in cold water, steam it on high fire for 15 minutes after the water boils, and then turn off the fire for 5 minutes.
Lily is rich in protein, fat, dehydrated alkaloids, calcium, phosphorus, iron and vitamins. It is a nutritional product suitable for all ages.
Recommended recipe fried lily with shredded chicken and colored pepper
List of ingredients: chicken breast, red green pepper, lily, ginger, salt, cooking wine, chicken essence, water starch and cooking oil.
[Production Steps]
1. Slice the washed chicken breast, then cut it into filaments, add salt, chicken essence and water starch into the cut pork, mix well, and then marinate it with edible oil 10 minute;
2. Shred green pepper and ginger for later use;
3. Blanch the lily with boiling water 1 min, take it out and drain it for later use;
4. Pour the oil into the pot, heat it to 50%, add the shredded chicken, lubricate for a while, and take out the drained oil;
5. Leave the bottom oil in the pot, pour in shredded green pepper, saute shredded ginger, pour in chicken breast, add lily, pour in cooking wine, add salt and stir-fry until it tastes delicious;
6. Add water and starch to enjoy!
As the saying goes, "Autumn radish competes with ginseng." In autumn, it is best to eat radish. White radish has the effects of clearing away heat and toxic materials, invigorating stomach, promoting digestion, resolving phlegm and relieving cough. Often eaten in autumn, it has the effects of nourishing yin and moistening dryness, nourishing liver and strengthening stomach.
Recommended recipe radish buns
[Component List]
Dough: 200g ordinary flour, 30g corn starch, 0g 65438+ salt, 60ml boiled noodles and 60ml cold water.
Stuffing: radish, two eggs, oil, 1 tablespoon salt, a little pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame oil.
[Production Steps]
1, first: 200 grams of common flour, 30 grams of corn starch, salt 1 gram, 60 ml of boiled noodles, 60 ml of cold water, noodles with corn starch will not be very slippery, let's knead for 20 minutes;
2, it is easy to smooth the face now, and it will be smoothed after a while, and the cover will be covered for one hour;
3. Now wash the radish first, then peel and wipe the silk, add 2 spoonfuls of salt and marinate for 20 minutes;
4. Beat in two eggs
Add 1 tbsp oil and pour in eggs. Now let's squeeze the water out of the radish. We cut it into small pieces, add 1 tablespoon salt, a little pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, and pour the eggs into it and mix well.
5. When we wake up, we can roll it out with a rolling pin and roll it into a circle.
6. Put our stuffing and wrap it like a steamed stuffed bun. Steamed buns taste really delicious, the top layer is soft, and then the inside is full of stuffing, which can be seen from the outside;
7. Then our bottom is crisp, and it tastes a little crisp. Then put eggs and radishes in it, which is also delicious;
Radish is not spicy at all. Although our dough is very thin, we made it ourselves and rolled it ourselves, so it is strong and delicious.
Recommended recipe radish balls
[Component List]
Radish, pork, ginger, egg white, garlic, millet, cucumber, chopped green onion.
Sauce: one spoonful of salt, one spoonful of sugar, a little pepper, two spoonfuls of soy sauce, one spoonful of oyster sauce and half a bowl of water.
[Production Steps]
1. Peel the radish, shred it, cut it into small pieces, and add some salt to pickle it 10 minute;
2. Cut the pork into smaller pieces (360g), add a piece of ginger, stir into meat stuffing, separate an egg white and add it to the meat stuffing. The role of egg white is to make meat tender, so it is not recommended to use whole egg liquid;
3, now prepare some side dishes, garlic and millet spicy, decide the amount according to your own taste, mash it and put it aside;
4. Slice the cucumber, then cut the chopped green onion, and adjust the sauce: one spoonful of salt, one spoonful of sugar, a little pepper, two spoonfuls of soy sauce, one spoonful of oyster sauce and half a bowl of water.
5. The radish is also pickled. You don't need to squeeze out the water, just add it directly, but the white radish will be particularly full of water. You can squeeze it a little, grab a spoonful of starch and a spoonful of flour, and stir it into balls by hand. If you feel dry, you can add some water. If you feel thin, you can add some flour, but not too much. Otherwise, you will feel that the flour tastes too strong, which will affect the taste.
6. When rubbing meatballs, you can put some oil on your hands, so it is not easy to stick your hands. When everything is ready, you can prepare to fry;
7. pour the oil. After heating, test the oil temperature with chopsticks. When you see a small bubble rising, you can turn the ball to a small fire.
After frying for a while, stir-fry the bottom of the pot gently, fry for 6 minutes on low heat, and then take out the meatballs. At this time, the meatballs are not completely colored. Turn the fire to prepare for the second frying. When the oil temperature is up, turn to low heat and fry the meatballs. At this time, the pot can be cooked in one minute at most, and the oil is put first;
8. Add a little oil to the pot, stir-fry garlic and millet spicy under the heating of oil, and pour in the prepared sauce.
After boiling, add a bowl of starch water to thicken and cook until it is thick.
Radish balls are ready, especially fragrant, crispy outside, especially fresh radish and meat inside, and then poured with soup and chopped green onion, the taste will be more intense. The fried meatballs are not finished, so put them in the refrigerator for freezing. Just add it directly when cooking hot pot.
Recommended recipe hot and sour radish strips
[List of ingredients] White radish, millet pepper, green pepper, garlic, ginger, 2 tablespoons of salt, 2 tablespoons of balsamic vinegar, sugar 1 spoon, half a bowl of pickled pepper and half a bowl of boiled water.
[Production Steps]
1. Wash radish, cut it into strips, put it in a bowl, add 2 tablespoons of salt, and marinate for 10 minute.
2. Cut the millet pepper into sections, cut the green pepper into circles, slice the garlic, and put it on a plate for later use.
3. Pour out the pickled radish water and add 2 tablespoons of green pepper, garlic slices, shredded ginger, balsamic vinegar, sugar 1 tablespoon, half a bowl of pickled pepper and half a bowl of cold boiled water. The amount of water does not exceed that of radish.
4, stir well and put it in the refrigerator for one night, and you can eat it the next day.
Autumn is the season to eat persimmons, which can nourish yin and moisten the lungs and reduce autumn dryness. Sweet soft persimmons and crispy persimmons are very popular in our family, so my father specially picked two trees, one for each variety.
Recommended recipe persimmon cake
[Ingredients List] Persimmon
[Production Steps]
1. Wash and drain the persimmon, and then peel it;
2. Boil the water in the pot. After the water is boiled, throw the persimmon in and scald it.
3. Then put the persimmon in the frame and take it out to dry. Or tie the stem of persimmon with a rope, and then hang the persimmon to dry;
4. Persimmons that have been dried for a few days start to pinch persimmons for the first time, and the intensity is lighter. In a few days, the persimmon will be pinched for the second time. Keep it strong and don't pinch your skin.
5. Pinch persimmons for the third time in two or three days, and this time it is even stronger. Finally bask in the sun and feel soft inside.
6. Hold the persimmon with a bigger tool, peel the persimmon layer by layer, and finally cover it;
7. It will frost in ten days, and you can put them in cartons one by one.
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