Ingredients: Tremella, Auricularia auricula, Lentinus edodes 100g, lean meat 150g, chicken soup, yellow wine, sesame oil, salt and starch.

Exercise:

1. 1. Pick the ingredients, wash them, put them in a pot, put them on the fire, and stir-fry them with chicken soup or lean broth until cooked.

1.2, add a little salt, yellow wine and sesame oil, and then add starch juice until the soup is thick and bright.

Efficacy: benefiting qi and nourishing yin, stopping bleeding. It is especially suitable for patients with weak body, emaciation, low fever and bleeding.

2. Fried celery and lily on the autumn lunch menu.

Ingredients: celery, carrots and lilies.

Exercise:

2. 1. Wash celery and cut it into pieces obliquely. Carrots are also sliced. Add a little water to the pot and bring it to a boil. Add celery and carrot slices, blanch 1 min, and drain.

2.2. Peel off the old skin outside the lily, one by one, remove the bitter green heart in the middle and wash it.

2.3, pour a little oil into the pot, heat, first add carrots and stir fry for half a minute, then add celery and lily and stir fry for 2 minutes. Add some salt, stir fry a few times, and eat while it is hot.

Efficacy: Celery is sweet and cool, has the effects of clearing stomach, clearing heat and expelling wind, and contains more dietary fiber. Lily is sweet and slightly bitter, and has the functions of moistening lung, relieving cough, clearing heart fire and calming nerves.

3. Fried Chinese yam with Lycium barbarum and Auricularia auricula in the autumn lunch menu

Raw materials: 200g yam, 50g Dutch beans, 3 auricularia auricula, 0/0g medlar/kloc-0, 20g salt 1 teaspoon and oil.

Exercise:

3. 1. Soak Auricularia auricula in cold water, wash off the sediment, cut off the roots and tear them into small flowers; Tear off the tendons on both sides of peas and wash them, and wash the medlar hair; Wash yam, peel and slice it, and soak it in clear water with white vinegar to prevent oxidation and blackening.

3.2. Heat the wok, drain the oil to 70% heat, and add yam and auricularia to stir fry; Then add peas, add 2 tablespoons of water and stir-fry for 2 minutes. Finally, add salt and medlar and stir well.

4. Autumn and winter lunch menu Ginkgo fried chicken

Ingredients: 500g diced chicken, 200g ginkgo, egg white, salt and bean powder.

Exercise:

4. 1. Add egg white, salt and bean powder to 500g diced chicken, mix well, peel off the hard shell of 200g ginkgo, fry in a hot oil pan until it is half cooked, take it out, peel off the thin coat and wash it for later use.

4.2. When the oil burns to six degrees, put the diced chicken into the pot and smooth it with a spatula. Add Ginkgo biloba and stir well. After cooking, pour the oil into the colander and drain the oil.

4.3. Add 25 grams of lard to the original pot, add seasoning, pour diced chicken and ginkgo, turn it over a few times, thicken the bean powder, pour sesame oil into the frying spoon, turn it over a few times, and serve.

Efficacy: It can effectively stop phlegm, asthma and turbid urine. It is suitable for cough, asthma, frequent micturition, metrorrhagia and leukorrhagia in the elderly.