Beginning of autumn, when I saw the word autumn, I felt a little cold in my heart. I wonder if you are the same? Although it is still very hot, I feel obviously cold in the morning and evening, and it is not as hot as it was some time ago. I really admire the wisdom of the ancients and grasped the solar terms so accurately. After beginning of autumn, many summer ingredients will be out of season, such as cucumbers and tomatoes. Even if it is fresh, the taste is not the best, and it is very likely that you will buy vegetables with hormones. Therefore, only by eating less seasonal vegetables and more "these four dishes" can beginning of autumn keep up with the season and spend the autumn healthily.

The first vegetable: lotus root

As early as July, lotus root has been listed one after another, but the quantity is small, and it is particularly expensive, 78 yuan a catty. Lotus root is cheaper now, four or five yuan a catty, and it will be cheaper gradually. Autumn lotus root will be listed in large quantities, and its taste will be better. The tender lotus root can be used for cold salad, stir-frying and stir-frying, and the bigger lotus root can be used for making soup, such as stewed ribs with lotus root. This is a classic.

Lotus root has seven holes and nine holes. Seven-hole lotus root is more suitable for stewing. It tastes very soft after being cooked, and it is very good for making soup or glutinous rice lotus root. On the contrary, nine-hole lotus root is more suitable for stir-frying and cold dishes, such as cold lotus root slices and fried diced meat, which are crispy and delicious.

If you can buy lotus root, you must try it. It is especially crisp and refreshing for cooking. Better than tender lotus root. It is the tender bud of lotus root. Don't miss it when you meet it.

Share a stewed pork ribs with lotus root:

Don't worry about lotus root first, because it is easy to be oxidized and discolored after peeling, and it is not too late to treat lotus root after the ribs are processed.

Chop the ribs, soak them in water, soak them in blood for at least half an hour, and change the water halfway. After soaking, change the water and wash the ribs thoroughly.

Then put the ribs in a pot, add ginger slices, green onions, cooking wine and cold water, and bring to a boil. Don't stir when cooking, so the floating foam will gather together and won't stick to the ribs.

After removing the floating foam, cook for another two minutes, take it out and put it in warm water for simple cleaning. Peel the lotus root, wash it and cut it into large pieces.

Heat the wok with a little oil, pour in the ribs and stir fry, then add boiling water, ginger slices and scallions, and bring to a boil. Then pour the lotus root into the wok and continue to cook.

Then turn into a casserole or pressure cooker and cook over low heat until the ribs are soft, rotten and deboned. Add salt and white pepper to taste, and continue to cook for ten minutes to let the salt taste. Finally, before taking out, remove ginger and onion, and add fresh chopped green onion and chicken essence.

The second vegetable: yam

After beginning of autumn, you should not only know how to eat meat, but also know how to keep in good health. Eating more yam is very good, and it is a particularly good ingredient. Eating yam to strengthen the spleen and stomach is good for your health.

Yam can be divided into crisp yam and Mianshan medicine. Generally, iron stick yam tastes soft after being cooked, and can be steamed directly as dessert, such as blueberry yam paste, stew soup, such as yam sparerib soup, or porridge. And crispy yam is the best when fried, crisp and delicious.

Share a blueberry yam paste:

Prepare iron stick yam, blueberry sauce, honey, condensed milk and milk.

Wash and peel the yam, and put it into the steamer after washing. When cooking with strong fire, you can clamp it with chopsticks, which means it is easy to cook.

Take it out and press it into mud with a spoon. The finer the better.

After pressing, pour in a little condensed milk and honey, stir well, then add milk, and add milk many times to make it delicate. It can still be molded, not too thin.

Then, put the yam mud into a paper bag and squeeze it into a plate or bowl. If there is no paper bag, collect it with a spoon.

Finally, pour in the diluted blueberry sauce, so that a blueberry yam paste is ready, and children especially like it.

The third vegetable: broccoli

Broccoli can be bought all year round now, but it will be fresher and more delicious after beginning of autumn. Remember to buy more broccoli for cooking Very nutritious, with high nutritional value, especially those with children at home. Broccoli can be fried, such as stir-fried broccoli and fried shrimp with broccoli; It can be steamed, such as steamed broccoli, steamed eggs with broccoli, cakes, omelets and fried pancakes with broccoli.

Share a steamed egg with broccoli:

Beat the eggs into a bowl, add a little salt and mix well, then add a proper amount of water and mix well, adding 1.5 times of water.

Wash a little broccoli and cook it in a pot, so that the treated broccoli will be cleaner and avoid dirt or eggs.

Blanch and chop, filter the egg mixture and add the chopped broccoli. Put it in a steamer, steam SAIC on high fire, steam it on low fire for eight minutes, and then simmer it on low fire for two minutes.

The fourth vegetable: eggplant

There are eggplant in summer, and it is still tender in autumn. There is a folk saying that "eggplant grows in summer and beginning of autumn eats eggplant". It can be seen that beginning of autumn is also a good time to eat eggplant. Don't make a mistake, eating eggplant often is to increase nutrition.

There are many ways to make eggplant, such as eggplant cake, eggplant steamed bun/jiaozi, tomato box, steamed eggplant and fried eggplant.

How to share fried boxes:

First, deal with the meat stuffing. Chop the minced meat, add salt, soy sauce, chicken essence and white pepper and stir, then add eggs, corn starch and cooking oil and stir for later use.

Then mix the batter, put the flour and starch in a bowl according to the ratio of 2: 1, add a little salt and an egg and stir, then add water and stir until the yogurt is thick.

Wash the eggplant, cut it into thick slices, cut a knife in the middle of the thick slices, don't cut it off, and add some meat.

Heat the pan with oil. When the temperature rises to 50%, turn down the heat. Wrap the tomato box in batter, put it in a pot and fry it until golden brown, take it out and fry it again.