In ancient times, "pasting autumn fat" was mainly used to keep out the cold.
Sticking autumn fat is a traditional custom in China, generally between beginning of autumn and Hanlu. There is a folk saying in our country called "Summer is bitter". After a long hot and humid summer, many people eat less and become weak. In the season of beginning of autumn, people use food to make up for the "fat" lost in summer, which is called "sticky autumn fertilizer".
Now "paste autumn fat" to regulate the body
If people used to "put autumn fat" to keep out the cold in the early days, and now most citizens are not short of meat, then "putting autumn fat" has gradually changed from keeping out the cold to conditioning the body.
After autumn, a large number of vegetables in Datian are on the market. At this time, we should give priority to vegetables and supplement vitamins. Beginning of autumn can choose seasonal green leafy vegetables, such as spinach, kale and lettuce, to supplement the deficiency of vitamin A, vitamin B and folic acid.
Potatoes are coarse grains, rich in B vitamins, minerals such as potassium and magnesium, and rich in dietary fiber, which can promote intestinal peristalsis. Autumn is the peak season for potato production, and sweet potato, yam and potato are all harvest seasons. Eating more potatoes is very beneficial to your health.
After summer, people lose appetite and eat more cold food, which leads to the weakening of gastrointestinal digestive function. At present, we might as well eat more fermented foods, such as steamed bread, fermented glutinous rice, yogurt, fermented soybean and so on.
Autumn is getting colder and colder, and our appetite is gradually expanding. If we are not careful, it is easy to eat more. You can try to steam the dishes and eat them with them, such as eggplant, beans, broccoli and mushrooms. They are delicious and delicious.
Pay attention to the collocation of meat and vegetables in Sticking Autumn Fat
Although the purpose of "putting on autumn fat" now is to recuperate the body, it doesn't mean to be a vegetarian. It is very important to match vegetarian food in any season.
Beef and mutton are the most nutritious. Mutton is warm and can be eaten all year round. Eating mutton after beginning of autumn is very good for people with deficiency and cold. The amino acid composition of beef protein is closer to the needs of human body than pork, which can improve the disease resistance of human body. Beef stewed with carrots and mutton stewed with yam are all good matches.
Pear is one of the fruits listed in autumn, and it is also the most common fruit. Pears are cool, slightly cold, clear lung qi, and have the effect of nourishing body fluid and moistening dryness. Therefore, in autumn, you can use Sydney to clear away heat and resolve phlegm. Pears can be eaten directly raw or stewed with crystal sugar from Fritillaria, which is better for your health.
Tremella is warm and moist, which can not only nourish yin and benefit qi, but also has the effect of clearing intestines. Cooking porridge with tremella, lily and lotus seeds, or soaking tremella and chrysanthemum in water to drink rock sugar are good for your health.
White radish is cold. Eating more white radish in autumn can promote appetite and have the effect of resolving phlegm and relieving cough. Stew white radish and beef together, which not only supplements nutrition, but also eliminates phlegm and relieves cough.
Practice of "Sticking Autumn Fertilizer" Dishes
The practice of steaming vegetables is relatively simple. Kidney beans, beans and eggplant are steamed in a steamer. Mash garlic, add soy sauce, rice vinegar and sesame oil to make juice. Steamed raw materials can be poured with garlic juice.
Stewed white radish with beef
Cut beef brisket or beef tendon into large pieces and blanch; Peel the white radish, cut it into large hob blocks and blanch it.
Heat the casserole with cooking oil, add onion, ginger and star anise, stir fry a few times, add cooking wine, soy sauce and boiling water and stew for 25 minutes.
Add white radish pieces and simmer 10 minutes. Season with salt, chopped pepper and chopped coriander.
Stewed yam with lamb chops
Chop the lamb chops into large pieces, rinse them with clear water, soak them for half an hour, and pour off the blood and wash them.
Put half a diced carrot, ginger and lamb chops in the pot and bring to a boil. Rinse them with clean water.
Put lamb chops, ginger and carrots in a pot, add boiling water to boil, add yam, red dates and medlar, put them in the pot for 20 minutes, and finally sprinkle chopped green onion and coriander with salt to taste.
Tremella, lily and lotus seed porridge
Cut off the ends of fresh lily slices (soak them in warm water when they are dry), soak tremella in cold water until soft, and remove the roots for later use.
Wash the lotus seeds and rice and cook them in a pot.