In autumn, we mainly eat foods that moisten the lungs. In this issue, I mainly talk to my friends about the food suitable for eating at this time.

Braised bean curd soup with crucian carp

We need to prepare: three fresh crucian carp, 200 grams of magnolia slices, two pieces of tofu, and fresh mushrooms.

Seasonings needed are: oil, onion, ginger, garlic, red pepper, monosodium glutamate, chicken essence and pepper.

How to do it:

1, wash all ingredients before use. Dice magnolia slices and tofu, cut a fresh mushroom in half, and then put these three foods in a stew. Add chopped ginger, garlic and pickled pepper.

2. Remove the scales and internal organs of crucian carp. Heat the pan and fry the crucian carp until golden on both sides.

3. Stir-fry the chopped ginger, garlic and pickled pepper, and put them into the stew pot together with the processed crucian carp.

4. Add seasoning to taste after boiling. Remember to skim the foam off the noodle soup.

Effect: It is especially effective for some friends who are prone to summer heat and dry mouth symptoms in autumn. Crucian carp soup can nourish yin and relieve summer heat, which is a very good formula.

Stewed lotus root soup with ribs

We need to prepare: 300 grams of fresh ribs and a proper amount of fresh lotus roots.

Seasonings needed are: onion, ginger, cooking wine, pepper, salt and monosodium glutamate.

How to do it:

1. Wash the required materials before use. Cut the ribs into small pieces of about three centimeters and blanch them with hot water.

2. Peel the lotus root and cut it into blocks.

3. Take a slice of ginger, don't cut it too thin.

4. Put the right amount of water into the saucepan and stew the ribs and ginger onions.

5. Scrape the foam off the surface after boiling.

6. Add lotus root later, stew for about half an hour, and add seasoning to taste. You can add a spoonful of cooking wine to improve the taste.

Efficacy: Lotus root itself has the effect of clearing heat and moistening dryness. Stewed soup with ribs is very nutritious. Friends who get angry easily in autumn can try it. But friends with hyperlipidemia should not eat more.

Mung bean kelp dessert store

We need to prepare: mung bean, kelp and rock sugar.

How to do it:

1. In order to make mung beans softer, soak them in water for two hours in advance.

2. Cut kelp into filaments and blanch it with boiling water.

3. Put the soaked mung beans and rock sugar together in a saucepan until it boils, and then add the chopped kelp. Turn down the heat and boil slowly. It takes about half an hour.

Efficacy: Mung bean has the function of reducing fire, and cooking soup with kelp can achieve the effect of relieving headache.

Tremella and purple potato dessert store

We need to prepare: a tremella, a purple potato and two pieces of rock sugar.

How to do it:

1. Before use, soak tremella in clear water and fully stretch. Wash the soaked tremella and tear it into pieces.

2. Peel the purple potato and cut it into small pieces.

3. Put the tremella and purple sweet potato in a saucepan, and add appropriate amount of water to stew the tremella until it is soft and sticky. Add rock sugar and simmer. Stew until the purple potato is soft and transparent.

Efficacy: Tremella is a sacred product for women's beauty. Tremella and sweet potato syrup has nourishing and beautifying effects and is suitable for female friends to drink.

This concludes the introduction of autumn recipes. These recipes are very simple to operate, so friends may wish to try them when they are free.