Is keeping healthy a verb or a noun? It originally refers to a medical activity of Taoism to maintain life, strengthen physique and prevent diseases through various methods, so as to achieve longevity. Below I will share with you autumn health recipes and home-cooked dishes, and welcome your reference.

Stewed chicken with chestnuts

Raw materials:

Chicken nuggets, peeled chestnuts, red dates, medlar, dried day lily, shredded ham, chicken oil, stock.

Seasoning:

Garlic cloves, ginger slices, chopped green onion, cooking wine, oyster sauce, pillar sauce, chicken juice, abalone juice, salt.

Preparatory work:

Soak the dried daylily until soft, marinate the chicken pieces with salt and cooking wine in advance, and pat the garlic cloves.

Practice steps:

1, take the pan, add a little oil to heat it, then add chicken oil, and then add garlic cloves, ginger slices and shredded ham to make it fragrant.

2. Turn off the fire, add the marinated chicken pieces and stir-fry until they are 70% cooked, then pour in the stock and season with oyster sauce, column sauce, chicken juice and abalone juice.

3. When the soup in the pot is slightly watery, remove the chicken pieces and add chestnuts, red dates, medlar and day lily.

4. Cover the pot and cook for about 20 minutes until the soup thickens and the chestnuts are not ripe.

5. Pour the chicken pieces that have just been fished out back into the pot, cook until the soup is almost dry, sprinkle with chopped green onion, pour a little sesame oil, and start the pot.

Supplementary explanation:

The key to this dish is to cook the chicken pieces and chestnuts separately, so as to keep the chicken pieces tender and the chestnuts ripe.

Lotus leaf chicken porridge

Raw materials:

200g chicken leg, japonica rice 100g, 5g ginger, cooking wine 10ml, fresh lotus leaf 1 slice (preferably with big green leaves), 2 shallots, and proper amount of salt and chicken essence.

Exercise:

Wash the chicken legs and pick them separately. Don't chop them into small pieces together. Dice the chicken, chop the bones and legs into small pieces and marinate with cooking wine and salt for half an hour. Rinse the front and back of the lotus leaf with clear water, fold it into a fan shape, and cut off the edge (this will form a circle after unfolding, which is slightly larger than the pot cover where you cook porridge) to make a lotus leaf pot cover. Cut the lotus leaf at the edge into small pieces.

Pour the water into the pot and bring it to a boil. Add lotus leaves and blanch for 2 minutes. Then rinse the front of the lotus leaf pot cover with blanching water. After the fresh lotus leaves are washed, they must be scalded with boiling water, because there is a thin layer of plush on the front of the lotus leaves, which needs to be scalded to effectively remove those impurities that cannot be washed out.

Cook porridge in casserole. Pour clean water into the pot, add blanched lotus leaves, and continue to cook for 5 minutes after the fire boils to darken the water. Take out the lotus leaf fragments and discard them, put down the chicken leg bones and remove the blood foam. Wash the japonica rice; Cover the pot with lotus leaves and cook over low heat until the porridge is thick. Before taking out the pot, pour in the chicken and cook it until it is raw. Taste salty porridge, add salt, chicken essence and turn off the fire. Finally, sprinkle some chopped green onion for fragrance.

Shandong Guo Hui tofu

Materials:

Two pieces of tofu, three pieces of pork belly, two spoonfuls of bean paste, two leeks, lobster sauce, soy sauce, sugar, salt, oil, ginger, etc.

Steps:

Slice tofu, fry in a pan until both sides are slightly yellow, and put it away for later use. Pour a little oil into the hot pot, scoop in two spoonfuls of bean paste, stir-fry red oil, then add onion, ginger slices and lobster sauce, stir-fry until fragrant, and then add chopped pork and stir-fry.

Pour a little soy sauce into the pot, add color and fragrance, stir-fry for a while, and pour in the fried tofu. You don't have to turn it over with a spatula, just throw it into the pot, so that the tofu won't break easily. Add a little salt and sugar, add shallots and throw them into the pot again to make the tofu taste even.

Tips:

It's best to choose north tofu. South tofu is too tender and easily broken when fried thinly. It is best to choose pork belly, which is more delicious.

Because tofu is thin, it is easy to break tofu slices when frying with a spatula. It is best to throw away the pot.

The bean paste itself has a strong taste, so pay attention to the amount when adding salt to avoid being too salty.