Summer has come and the autumn wind has blown. What should people who want to exercise do in the dry season of autumn? If you want to stay healthy, you should start with exercise and diet. Let me introduce several ways of home cooking in autumn.

Lotus root ribs soup raw materials: ribs 300g, lotus root 300g, 2 shallots, ginger 1 tablet.

Seasoning: cooking wine 1 tbsp, pepper 1 tbsp, refined salt 2 tbsp, monosodium glutamate 1 tbsp.

Production process:

1. Wash the ribs and cut them into 3 cm long sections.

2. Scrape the rough skin on the surface of the lotus root and cut it into pieces and wash it.

3. Wash ginger and cut it in half.

4. Put a proper amount of water in the pot, add half a slice of ginger, chives and cooking wine, boil it, add ribs, blanch and remove for later use.

5. Put the wok on the fire, add water, add ribs, half a slice of ginger and chives, boil over high fire, skim off all floating foam, and then simmer for about 20 minutes.

6. Pour lotus root, ribs and soup into the casserole, stew for another 30 minutes, pick out ginger and leek, and add salt, pepper and monosodium glutamate.

Raw materials of glutinous rice balls: pork and glutinous rice.

Seasoning: mushrooms, winter bamboo shoots, onions, ginger, vegetables, starch, cooking wine, eggs, soy sauce and salt.

Production process:

1. Wash the glutinous rice and steam it in a cage, chop the pork and dice the ingredients for later use;

2. Put the glutinous rice, minced meat, mushrooms and winter bamboo shoots into a large basin and mix well. Add salt, monosodium glutamate, starch, soy sauce and eggs, knead into balls of the same size, fry in a six-fire oil pan until hard, and take out the oil slick for later use.

3. Before serving, steam it until it is soft, or put it in a pot and add broth to make it soft and glutinous, thicken the pot and put it on a plate.

Raw materials of crucian carp soup: 3 crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu and 200 grams of fresh mushrooms.

Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 3g of pickled pepper, 0g of monosodium glutamate15g, 20g of chicken essence, 3g of pepper and 20g of cooking wine.

Production process:

1. Slice magnolia into diamonds, box tofu, divide it into seven parts, and divide fresh mushrooms into two parts. Wash it and put it in a casserole for later use.

2. Slice ginger, garlic, onion and pickled pepper? Horse ears? Form.

3. Scale the crucian carp, remove gills and viscera, fry them in oil pan until both sides are golden, and take them out.

4. Put the wok on the fire, add the oil and heat it, add the ginger and garlic slices, the onion segments, and soak the red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, and pour into the pot to go on stage.

Ingredients: lean pork (the thin part of tenderloin, plum or pork belly) and cucumber.

Seasoning: pepper powder, salt, monosodium glutamate, dried starch, cooking wine, soy sauce, sweet noodle sauce, chopped green onion, Jiang Mo and water starch.

Production process:

1, pork is cut into diced meat 1 cm square, cucumber is peeled and diced;

2. Add a little pepper powder, a little soy sauce, a little salt and a little cooking wine to the meat, stir well, add dry starch, stir well and marinate for ten minutes;

3, hot pot, come on, first fry diced meat, control oil for use;

4. Add a spoonful of sweet noodle sauce to the pot and stir fry, add chopped green onion and Jiang Mo and stir fry;

5. Add the fried diced meat and stir well;

6. Pour in diced cucumber and stir well. Add water and starch to thicken.

Konjac braised pork raw materials: silk 100g, streaky pork with skin 500g.

Seasoning: 8g, ginger10g, garlic 8g, star anise 6g, pepper 6g, cinnamon 6g, dried chili 5g, shallot 3g, soy sauce10g, salt 2g, sugar 2g and chicken essence 2g.

Production process:

1. Wash the pork belly with skin (scrape the skin with a knife so that the braised pork will be bright and red) and cut into pieces.

2. Put cold water in the pot, blanch the pork belly even with the skin (it must be that cold water will slowly solidify protein and take out all the blood), blanch the water to remove the blood foam and remove it for later use.

3. Add a little oil to the pot and fry the sugar until brown. Stir-fry shallots, ginger and garlic, add pork belly and stir-fry until fragrant, add pepper, aniseed, cinnamon and dried Chili, cook cooking wine, add a little old color, boil water and simmer for about 40 minutes.

4. When the braised pork is almost cooked, add the shredded konjac, add a little salt and sugar to taste, collect the juice on high fire, take it out of the pan and put it on a plate, sprinkle with shredded red pepper and chopped leek.

Raw materials of pot-stewed pork: fresh pork tenderloin 300g, shredded ginger 5g, shredded onion 20g, coriander 10g, refined salt, cooking wine, soy sauce, white sugar, vinegar, fresh soup, water starch and salad oil.

Production process:

1. Fresh pork tenderloin is cut into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mixed with refined salt and cooking wine.

Marinate evenly for 10 minute, then cover the marinated meat with dry starch, and mix with water starch and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice.

2. Set the wok on fire, add salad oil and heat it to 60% to 70%. Mix the meat slices with thick paste first, then spread them out one by one, put them in a wok one by one, and fry them until they are crisp outside and tender inside. Take out and drain the oil.

3. Leave the bottom oil in the pot, add shredded ginger and scallion to stir fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander.

Pomelo curry beef Ingredients: beef, potato, lemon, onion, butter, ginger, cooking wine, curry, coconut milk, leek, garlic, honey grapefruit tea, pepper, salt and sugar.

Production process:

1, cut the beef into small pieces. Wash potatoes, peel them, cut them into hob pieces, and cut onions into small pieces.

2, add butter to the wok, first stir-fry the ginger slices, then add the beef pieces, cook the wine, and stir-fry until it changes color.

3. Add water to another pot, bring to a boil, add the fried beef pieces, squeeze in lemon juice, add salt, pepper and sugar, and stew for 30 minutes.

4, add potatoes, boil on high fire, stew on low fire.

5. In another pot, stir-fry onion and garlic slices with butter, stir-fry curry, add coconut milk, pour in beef and mix well. Turn off the heat, add honey grapefruit tea, mix well, sprinkle with chopped leek, pour the curry beef and rice together, and serve with a fork and spoon.