As the saying goes, "Lotus is a treasure, and Hà Thu is the best place to raise it". Lotus root growing in water is sold fresh in autumn and gradually becomes a hot commodity, mainly because of its abundant moisture and high nutrition, which is an excellent "treasure" to solve autumn dryness. Crispy and delicious lotus root, whether it is mixed with cold dishes or home-cooked dishes, or wrapped in jiaozi and soup, is an indispensable delicacy on the autumn table.
Wash peanut kernel in peanut lotus root soup, soak in clear water, peel carrot, wash and cut into hob blocks. Wash and peel the lotus root, cut it into hob blocks, and add white rice vinegar in clean water to prevent oxidation and blackening.
Pour peanuts into the rice cooker, then put the lotus root pieces in, pour water to swallow all the food, and cook for 30 minutes gradually. After stewing, pour carrots and red dates into the pot, continue to cook for 15min, and take a handful of Lycium barbarum and soak it for 10min. After the carrot is stewed soft, add Lycium barbarum and some old brown sugar, and stir and stew for 5 minutes to completely dissolve the old brown sugar.
Zizania latifolia, also known as "ginseng in water", is favored in the south, with obvious nutritional components. Today, Zizania latifolia is just on the market this season. At this time, the water bamboo is also very tender and smooth, which is very suitable for serving, braised in oil, fried in the sea or fried in pork belly. Fragrance and crispness interweave, and the food is delicious.
Stir-fried pork belly in water bamboo, peeled off the skin, cut off the older roots, washed and cut into small thin rings, and soaked in clear water for later use. In addition, prepare garlic paste, onion and millet pepper rings in advance. If you don't want to eat spicy food, you can skip the millet pepper.
Wash the pork belly and cut it into small pieces. Put it in a bowl, pour in a teaspoon of rice wine and a teaspoon of soy sauce, add a proper amount of salt, mix well and marinate 10min. After curing, heat the oil in a hot pot, put the pork belly in a wok, stir-fry the meat with vegetable oil, and add the onion and garlic paste.
After frying, remove the water from the water, put a little water in the pot, stir fry quickly for one minute until it is raw, pour in a spoonful of soy sauce and a little soy sauce, stir fry evenly and color. Put the millet pepper rings in the pot, sprinkle with some salt and monosodium glutamate, stir well, then turn off the heat and put them in a plate.
Eel "The autumn fat of eels tastes good". In autumn, the fish species in the water have begun to "eat hard" and accumulated enough nutrition for the winter, so the eel has become a delicious food that can't be missed when nourishing and keeping healthy in autumn. In addition, eels contain more vitamin D, soybean lecithin and DHA. , comprehensive nutrition. Eating more also helps the human body to spend the autumn easily.
After washing the braised Monopterus albus, cut it into growth segments, put it in a bowl, sprinkle with two spoonfuls of edible salt to rub off the residual mucus, constantly clean and drain the water for later use, and then prepare ginger slices, garlic and shredded onion.
Put the oil in the wok, add the onion, ginger and dried pepper and stir-fry until fragrant. Pour the washed eel into the wok and stir-fry for three minutes. Pour three spoonfuls of cooking wine into the pot to remove the fishy smell, two spoonfuls of light soy sauce and one spoonful of old extract to enhance the flavor, stir fry evenly, add shredded onion and stir fry 13min, pour half a bowl of water, cover the pot and stew for 3 minutes.
Stew well, open the juice, add cassava starch and water to the bowl and stir. When juice Aauto makes money faster, pour water and starch to thicken it, let the juice be thick and wrapped on the eel section, and then turn off the heat and take it out of the pot.
Perch "people come and go on the river, but they love the beauty of perch", which attracts many literati perch and reaches the best taste appreciation period after autumn. At this time, the perch is tender and tender, with high nutritional value. Dry and impetuous in autumn, eat less greasy fat and buy more fresh bass, which is the best choice for moistening the lungs and keeping fit in meat food.
Soup perch: clean the prepared perch, cut off the chopped pepper heads, slice the fish on both sides along the fish bones, cut two large pieces of fish into thin fillets with an oblique knife, and chop the remaining fish bones for use with the chopped pepper heads.
Add two spoonfuls of onion and ginger to the fish fillet, knead the onion Jiang Shui into the fish fillet, add a little egg white to evenly wrap the fish fillet, then add a spoonful of cassava starch to evenly grab it, and finally pour in a spoonful of vegetable oil to stir and lock the water in the fish.
Peel the pumpkin, wash it, cut it into pieces, steam it in a pot for 15min, cook it and make it into wax gourd sauce with a blender. In addition, prepare some millet pepper rings, onion segments, melon slices, garlic and ginger slices in advance.
Heat oil in a hot pot, add chopped fish head and bones, steam and fry until yellow, add onion and ginger and stir-fry until fragrant, add boiling water to the pot, cook until milky soup, add wax gourd pulp, two spoonfuls of yellow pepper and a small amount of pickled pepper, stir-fry evenly and cook for three minutes.
Pour three spoonfuls of white vinegar, salt and monosodium glutamate into the pot, stir, and put the fish bones and chopped Chili heads into the bowl. Put the fillets into the remaining pot and cook on low heat 1 min.
Cook the fish fillets, remove them and put them in a bowl. After careful consideration, pour the soup into a plate, add small pieces of millet pepper and onion, sprinkle with sesame seeds and pour hot oil to arouse the fragrance.