As the saying goes, "Eat radish and compete with ginseng in autumn". In dry autumn and winter, radish with the function of clearing away heat and fire is the most healthy and delicious in the season, which is suitable for promoting fluid production to quench thirst, resolving phlegm and relieving cough, moistening lung and removing dryness. In addition, radish is also rich in vitamins, which can promote digestion and benefit qi.
Ingredients: white radish 100g, flour 25g, raw flour 50g, crispy fried flour 20g.
Making:
1. Wash the white radish and cut it into rectangles.
2. Mix flour, raw flour and crispy fried flour, and add water to make a paste.
3. Add radish slices, evenly wrap the batter, put it in the oil pan, and fry until golden brown.
4. Finally, add shredded pepper and dried lobster sauce, stir-fry and serve. Energy characteristics: warm the body, strengthen the brain and lose weight.
Bean food is just suitable for bringing health and vitality to the body. Broad bean contains a large amount of protein, and also contains important components for regulating brain and nerve tissue, such as calcium, zinc, manganese and phospholipids. , and is rich in gallstones, which has the brain-strengthening effect of enhancing memory. Milk cake made of cheese is one of the dairy products with the highest calcium content. Cheese is also rich in vitamins A and B. Eating it in autumn and winter can provide more calories.
Ingredients: 200g broad bean, 80g milk cake, 50g ham, 0/0g red pepper/kloc, chicken soup, salt, sugar, chicken powder and a little raw flour.
Making:
1. Wash and shell broad beans, cook them in boiling water and take them out.
2. Slice the milk cake, ham and red pepper.
3. Put the cooked broad beans into the pot, add a little chicken soup, then add the cut milk cake, ham and red pepper slices, add chicken soup, salt, sugar and chicken powder, stir-fry and thicken. Energy characteristics: tonifying deficiency and benefiting spleen and stomach
A dish that looks very nourishing does have the effect of strengthening the body. Both tripe and oxtail have the functions of tonifying deficiency and benefiting spleen and stomach, and can quickly enhance physical fitness before the cold winter comes.
Ingredients: oxtail, tripe, tripe and beef tendon 50g each, potato100g, mint 20g, lemon leaf 3g, fresh pepper10g, salt 3g, chicken powder 3g, sugar 2g and Chili sauce 3g.
Making:
1. Cut oxtail, tripe, tripe and beef tendon into small pieces and cook them in salt water until cooked.
2. Put it in a wok, add all ingredients and seasonings, and stir-fry until it tastes good. Energy characteristics: moistening lung and tonifying kidney to lose weight
This fresh and moist dish is also suitable for this season that needs to moisten the lungs and strengthen the body. Chinese medicine believes that wheat has the effects of nourishing the heart and kidney, promoting blood circulation and strengthening the spleen. According to "A Brief Compilation of Medical Forest", wheat can relieve annoyance, induce diuresis and moisten lung dryness. Wheat is also especially suitable for women, because eating whole grains regularly can reduce the content of estrogen, thus preventing breast cancer. In addition, wheat also has good skin rejuvenation, wrinkle removal and freckle removal effects.
Raw materials: wheat 100g, Chinese cabbage 50g, tomato 20g, salt 3g and chicken juice 2g.
Making:
1. Boil wheat with water.
2. Put the cooked wheat, Chinese cabbage and tomatoes into a wok, add salt and chicken juice, and serve. Energy characteristics: enhancing immunity Tofu, as a food with the same origin of medicine and food, has many functions, such as invigorating qi and tonifying deficiency. Due to the high content of protein, it also contains unsaturated fatty acids, lecithin and so on. Eating tofu in autumn and winter can promote metabolism and increase immunity. Paired with shrimp with extremely rich nutrition, it can supplement the egg amino acids lacking in soybean protein in tofu, so that the human body can fully absorb and utilize protein.
Ingredients: 1 box of fat tofu, 2 live shrimps, 15g taro, 15g orange, 3 lemon leaves, 1 spoon fish sauce, 1 spoon lemon juice, and half a spoon sugar.
Making:
1. Wash the shrimp for later use.
2. Pour 500 ml of water into the pot, add tofu after boiling, and cook for about 5 minutes.
3. Add shrimp, all main ingredients and seasonings, and bring to a boil.