Nourishing yin and moistening lung in autumn, the food is mainly nourishing yin and moistening dryness, moistening dryness and sourness, and cooling light, so as to achieve the purpose of clearing lung heat, nourishing liver and strengthening spleen and appetizing. It is advisable to eat more foods that promote fluid production and moisten dryness: tremella, bird's nest, lotus root, pear, lotus seed, lily, soybean milk, honey, sesame, black-bone chicken, duck, pig lung and so on. To achieve the purpose of moistening lung and dryness, eat less hot and dry things such as pepper, onion, ginger and cinnamon to prevent autumn dryness from hurting lung and yin. 1: more warmth and less cold, 2: nourishing lungs, 3: moderate diet, 4: simple and uncomplicated. Autumn melon is not good for the stomach. Eat more fresh fruits and vegetables, sesame, glutinous rice, honey, water chestnut, grapes, radishes, pears, persimmons, lotus seeds, lilies, sugar cane, bananas, tremella, dairy products and so on. Eat more ginseng, Radix Adenophorae, Radix Ophiopogonis, Bulbus Fritillariae Cirrhosae, Almond, Boat-fruited Sterculia, Cordyceps, etc. It should be frozen in autumn, the lung belongs to gold, the kidney belongs to water and the liver belongs to wood. Excessive lung qi will damage the liver. Eating too spicy food at this time will increase lung qi and do great damage to the liver. Keep spicy and sour taste, such as pomegranate, apple, hawthorn, lemon, grape, grapefruit, mango, tomato and water chestnut. Autumn recipe: 1: almond porridge: 60g of flat almond is crushed, and 300g of japonica rice is boiled with water. This porridge has the effects of eliminating phlegm, relieving cough, lowering qi and relieving asthma. Eating in autumn can enhance memory, clear heart fire, relieve depression, insomnia, anemia and other symptoms. 2. Exotic Aloe Soup: 2 kiwis, 50g edible aloe, watermelon 1 small pieces, pitaya 1/4 pieces, 2 oranges, honey 10ml, peeled kiwis, juiced, and mixed well. 3. Sanbao Runzao porridge: 20 grams of tremella, 20 grams of lotus seeds and 3 jujubes are soaked in warm water, washed, boiled with water and rock sugar, and then simmered 1 hour. Nourishing yin and moistening dryness, invigorating middle energizer and qi, clearing heat and stopping bleeding. 4. Autumn health porridge: 250g fresh lily petals and 2 peeled and diced Sydney. Boil 100g glutinous rice with water, then simmer for 20 minutes, add lily, 20g raisins and appropriate amount of crystal sugar, and cook for 5 minutes. 5: Ham cabbage: 200g cabbage leaves are shredded with 30g ham shreds, then garlic, salt and sesame oil are mixed and poured on ham cabbage, and mixed evenly when eating. 6: Red oil winter bamboo shoots: 250g of winter bamboo shoots are cut into combs and put into a boiling water pot. Take them out and drain them. Add salt, monosodium glutamate and Chili oil and mix well. 7: Sweet and sour shredded radish: 150g peeled green radish, cut into filaments, then add sugar and vinegar and mix well. Radish can not only stimulate appetite, help digestion, but also effectively prevent colds. 8: Stewed spinach: 200g spinach is cut into pieces, blanched and drained, and the vermicelli is blanched in boiling water, removed and cooled. Saute Zanthoxylum bungeanum in oil pan, sprinkle it on spinach and vermicelli, add salt and monosodium glutamate and mix well. Spinach contains carotene, which can be converted into vitamin A in human body, protecting normal vision and the health of epithelial cells and increasing disease resistance. 9: Sweet: 1 taro, washed, steamed, peeled, mashed, let cool thoroughly, add sugar, honey, 10 Lycium barbarum, mix well, buckle into a plate, pour orange juice, and put in the refrigerator 15 minutes. 10: Hericium erinaceus fried rapeseed: soak 50g of dried Hericium erinaceus in cold water 1 hour, wash it, fry it in boiling water, and cool it; 200g Chinese cabbage is boiled in boiling water, put on a plate, and the soup is cooked in a pot. Add Hericium erinaceus, add salt, sugar and chicken essence, simmer and put on the cabbage. 1 1: Orchid and Lentinus edodes: 150g soaked Lentinus edodes are fished out and changed knives, 120g broccoli is chopped into small pieces, garlic is sauté ed with salad oil, mushrooms are sauté ed with oyster sauce, broccoli is sauté ed slightly, and then salt, monosodium glutamate and chicken powder are added until cooked. 12: stir-fried mushrooms, water chestnut and ginkgo:14: diced ham, 300g mushrooms, peeled water chestnut, evenly diced, 6 ginkgo nuts evenly fried in an oil pan, stir-fried with salt, pepper and water and sprinkled with sesame oil. 13: Four dishes of garlic: 250g fresh bamboo shoots peeled and cut into hob strips, and carrots 100g cut into thin strips. They are blanched separately and taken out for cooling. 100g fresh lily and tender corn kernels are put into a hot oil pan and stir-fried to get the words, sugar and garlic. 14: melon-flavored fried ham: 250g loofah peeled and cut into rhombic pieces, and square ham cut into rhombic pieces. Stir-fry peanut oil and shredded onion and ginger, add ham and loofah, add salt and monosodium glutamate and stir-fry until the sesame oil is cooked. 15: stir-fried bamboo shoots with vegetarian dishes: 400g bamboo shoots are blanched with an oblique knife, taken out and drained, peanut oil, shredded ginger and garlic are put in the pot, oyster sauce is cooked, bamboo shoots are added, salt and monosodium glutamate are added, stir-fried to taste, and sesame oil is poured. 16: Home-cooked fried mutton: 300g of sliced mutton and 200g of minced onion. Add peanut oil to the pot and stir-fry the mutton until it is 80% cooked. Add onion and coriander 100g, stir-fry with salt and soy sauce until cooked. 17: Fried shrimps with tofu: 200g of diced tofu and 250g of shrimps, blanch and remove. Pour salad oil into the pot, add minced onion and ginger, stir-fry 20g string beans, add tofu, shrimp, salt, monosodium glutamate and soy sauce and stir-fry until cooked. 18: lily red lotus sago dew: 15g red lotus seeds are put into a pot and boiled 1 hour until they are ripe and rotten, then 100g fresh lily petals, 50g sago, 100ml fresh milk and 3g medlar are added, and boiled until the lily is soft and rotten, and honey is added after cooling. 19: lily, chrysanthemum and egg soup: 50g of water-soaked tremella fuciformis, boiled with clear water, and then boiled with 2 lily petals for half an hour and 5 minutes. Add 1 egg mixture and mix well, sprinkle with 1 chrysanthemum petals and add some honey as appropriate. 20: longan lily boiled eggs: fresh lily petals 50g, eggs 1 piece, longan meat1piece, add water and simmer until the lily is cooked and rotten, and add appropriate amount of rock sugar. Eat more pears, red dates, chestnuts, walnuts, lychees, yams, lilies, tremella, peanuts, carrots, Pleurotus ostreatus, kelp, jellyfish, mushrooms, Nostoc flagelliforme, Radix Astragali, Polygonum Multiflori and daylily in autumn. 2 1: angelica and astragalus chicken pot: put 24g of angelica and astragalus 12g into the chicken belly, put them into a casserole, add ginger, onion, salt and cooking wine, and simmer or steam in a steamer for 30 minutes. 22: Rabbit meat pot: 400g of rabbit leg meat is cut into pieces, cooked, taken out and controlled with water, 75g of carrots and 250g of green radishes are cut into pieces, peanut oil is poured into the pot, clove, onion, ginger slices and garlic slices are sauté ed, rabbit meat is sauté ed, carrots and green radishes are sauté ed, and water, salt, monosodium glutamate and soy sauce are poured into the pot until cooked. Rabbit meat is low in fat and cholesterol, and fat is unsaturated fatty acid. Eating regularly can strengthen the body, but it won't get fat. Known as beauty meat, it can dispel diseases, strengthen the body, tonify the middle energizer, cool blood and detoxify, clear away heat and quench thirst. 23: Braised grass carp with kelp: cut 500g grass carp into pieces, cut 200g kelp into pieces, add peanut oil into the pot, add onion, stir-fry ginger slices, add salt and monosodium glutamate into the water, bring them into the sea and cook until cooked, then pour sesame oil and sprinkle with chopped green onion. 24: Cabbage prawn pot: 400g prawns must be cut from the middle, the cabbage must be torn into pieces, the onion and shredded ginger will be sauteed in the pot, then the prawns will be added, then the cabbage will be slightly fried, then the water and salt will be poured in, and the pot will be cooked until cooked. 25: Chrysanthemum and licorice tea: 8g of chrysanthemum, 25g of licorice, 3g of roses and 2g of bergamot. Boil knife and water in a pot, add bergamot and licorice, simmer for 0/0 minute, then add chrysanthemum and rose, cook for 3 minutes, add appropriate amount of crystal sugar, turn off the fire and cover for 2 minutes, and filter out the tea soup. 26: Bitter gourd apple juice: 100g peeled and sliced apples for juice, 50g cold boiled water for mashing, 250g peeled and mashed bitter gourd, mixed with apple juice and honey.