Autumn recipes home cooking recipes, autumn recipes home cooking recipes

1. Garlic spinach.

1 kg of spinach, an appropriate amount of minced garlic, an appropriate amount of shredded ginger, an appropriate amount of light soy sauce, and an appropriate amount of chicken powder. The method is to wash the spinach and cut it into sections and blanch it. Put a small amount of oil in the pot, add the minced garlic after heating, stir-fry until fragrant, add spinach and stir-fry. Add an appropriate amount of light soy sauce and chicken broth to taste.

2. Crucian carp soup.

3 crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu, 200 grams of fresh mushrooms. 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of pickled red pepper, 15 grams of monosodium glutamate, 20 grams of chicken essence, 3 grams of pepper, 20 grams of cooking wine. Cut the magnolia slices into diamond shapes, box tofu, divide into seven, and fresh mushrooms into two, wash, and put into a casserole for later use.

Slice ginger and garlic, green onions, pickled red pepper and cut into "horse ears" shapes. Remove the scales, gills and internal organs of the crucian carp, fry them in an oil pan until golden brown on both sides. Put the wok on the fire, heat the oil, put the ginger and garlic slices, green onions, soaked red peppers, and stir-fry until fragrant.

Mix with white soup, put river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove the foam, pour into the pot, you can.

3. Scrambled eggs with tomatoes.

2 tomatoes, 2 eggs, salt and sugar. Wash the tomatoes. Crack the eggs into a bowl.

Beat the eggs and set aside. Heat the pan with 8 hot oil, add the eggs and scramble. Eggs are scrambled and scrambled.

Remove the hard-boiled eggs from the pan and set aside. Put a little oil in another pan and stir-fry the tomatoes when they are hot. Add sugar and salt and stir-fry evenly to remove from the pan.

4. Stir-fried fungus with yam.

A small section of yam, peeled and washed, then sliced for later use; Soak the fungus, wash it, pick the small florets for later use, and chop the garlic into minced pieces. Boil a pot of water, then blanch the yam tablets for 30 seconds and remove them for later use. Put oil in a hot pan, add minced garlic and stir-fry until fragrant, add blanched yam slices and fry for half a minute, then add fungus and blanch together until cooked, add salt and mushroom essence to taste.

In autumn, eat more foods that nourish yin and moisturize dryness to avoid the damage of dryness. Eat less spicy and more acidic foods to strengthen liver function, because traditional Chinese medicine believes that "the lung qi is too strong to cure the liver wood, so more acid to strengthen the liver wood." "From the explanation of food attributes, eat less bitterness, so as not to aggravate dryness.

Eating more sour foods can help quench thirst, but not too much.

1. Selection of staple foods and beans: rice, millet, corn, buckwheat, barley, wheat, glutinous rice, brown rice, sorghum, tofu, soybean milk, lentils, etc.

2. Vegetable selection: bean sprouts, cauliflower, spinach, carrots, eggplant, lotus root, sweet potato, potato, yam, taro, celery, cabbage, lettuce, cabbage, pumpkin, water chestnut, neodymium, shiitake mushroom, etc.

3. Selection of meat, eggs and milk: mutton, beef, duck, fish, pork kidney, pig lung, soft-shelled turtle, black-bone chicken, abalone, eel, eggs, milk, etc.

4. Fruit selection: orange, pomelo, grape, persimmon, pear, apple, date, banana, hawthorn, strawberry, etc.

5. Others: chestnuts, walnuts, peanuts, sesame, honey, wolfberry, white fungus, snails, etc.

Home-cooked food refers to dishes that are prepared and eaten at home on a daily basis. Home cooking is the source of Chinese cuisine and the foundation of local cuisine. Families make use of the existing ones.

Steamed tofu with minced chicken thighs

Ingredients:

1 tomato, 2 eggs, 20 grams of shrimp, 10 grams of shiitake mushrooms, 10 grams of black fungus, 20 grams of bean sprouts, (a small amount of minced ginger and minced garlic), cooking oil, salt, sugar.

Production:

1. Cut the tomatoes into small pieces, open the eggs, soak the mushrooms and black fungus and cut them into small pieces, and wash the shrimp and bean sprouts.

2. Put oil in the pan and fry the eggs first.

3. Put oil in the pot, add ginger and minced garlic to make the fragrance, then add tomatoes, shrimps, mushrooms, and fungus and stir-fry for 3 minutes, then add eggs and bean sprouts and stir-fry for 2 minutes to taste.

Characteristics: Tomato's unique sour taste, which can increase appetite. Ideal for picky eaters and children who have no appetite.

Emerald shrimp bun

Ingredients: 50 grams of shrimp, 3 cabbage leaves, 1 shiitake mushroom, a little green onion leaves, 1 gram of salt, a little ginger juice and sesame oil.

Method:

1. Wash the cabbage leaves, blanch them in boiling water to soften, and set aside;

2. Remove the shrimp from the mud, wash and marinate with salt and ginger juice for 10 minutes;

3. Remove the stems of the mushrooms, wash them, chop them into cubes, and blanch them in boiling water for half a minute;

4. Put the chopped shiitake mushrooms into the marinated shrimp and stir evenly to form a filling;

5. Take 1 cabbage leaf and spread it on the board, scoop a little filling and put it in the middle, pull up the leaves around to make it close, and then tie it with scalded soft green onion leaves, so that the jade shrimp bun is completed. Do the remaining two in the same way;

6. Put the steamer on the heat, add water to boil, put the prepared jade shrimp buns into a plate, and steam them over high heat for 8 minutes.

Autumn recipes and recipes are:

1. Roasted shiitake mushrooms with yuba. Ingredients: 3 bean curd bamboos, dried shiitake mushrooms, black fungus, green onions, garlic, red peppers, dark soy sauce, light soy sauce, oyster sauce, sugar, chicken essence and salt.

1. Soak yuba, black fungus and dried shiitake mushrooms in advance. Control the moisture and set aside, chop the green onion and garlic, and prepare the dried red pepper. 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, stir well and set aside.

2. Put oil in the pot, after the oil temperature is 60% hot, add green onions, garlic and dried red pepper to the pot.

3. Pour the fungus into the pot, stir-fry until there is a cracking sound, pour the mushrooms and yuba into the pot and stir-fry for 2 minutes.

4. Pour in the prepared sauce, add half a bowl of water, cover the pot and simmer for 5 minutes.

5. Pour in 1 tablespoon of sesame oil before leaving the pot, add an appropriate amount of chicken essence and salt and stir-fry evenly, reduce the juice over high heat and put it on a plate.

2. Stir-fried oyster mushrooms. Ingredients: Pleurotus eryngii, pork belly, garlic, dried chilies, green onions, ginger; Light soy sauce, cooking wine, dry starch, oyster sauce, pepper, 1/2 tablespoon sugar, salt to taste.

1. Clean the oyster mushrooms, remove the two sections, and tear them into thin strips by hand for later use. The pork belly is cut into shreds, and the fat part can be cut out separately for later use. Shred the green onions, ginger and garlic for later use, and pass the dried chili peppers through the water.

2. Put the lean meat in a bowl, add a small amount of salt, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, then add half a tablespoon of dry starch, 1 tablespoon of oil and marinate for 5 minutes. Add 1 tablespoon of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of pepper, 1/2 tablespoon of sugar, and salt to another bowl.

3. Heat a clean wok, pour the oyster mushroom strips into the pot, slowly "bake" over medium-low heat, and keep most of the water of the oyster mushrooms "roasted" out.

4. Add a little oil to the wok, put the fat part into the refined part of the lard, and then pour the shredded lean meat, green onion, ginger, garlic and dried chili pepper into the pan and fry for 2 minutes, and the shredded meat is all cooked and discolored.

5. Pour the processed oyster mushrooms into the pot and stir-fry over high heat for 1 minute to allow the oyster mushrooms to absorb the oil. Pour the prepared sauce into the pan and stir-fry over high heat until all the sauce is absorbed.

6. Add some chopped shallots before cooking, and stir-fry evenly to remove from the pot.

Autumn home-cooked dishes can be made into yam fried fungus, the steps are as follows:

Main ingredients: yam, fungus, red pepper, green onion, salt, chicken essence, oil, water.

Main tools: bowls, plates, knives, pots, colanders.

1. Soak the fungus in a bowl of water 20 minutes in advance.

2. After peeling the yam, cut it obliquely into sections, then cut it into a diamond shape, rinse it twice and soak it in water.

3. Remove the seeds and slice the red pepper and cut the green onion into sections.

4. Boil water in a pot, put in the fungus and yam tablets to blanch, then use a colander to remove and dry the water.

<>6. Finally, add the green onion section, add an appropriate amount of salt and chicken essence and stir-fry to taste, then you can remove from the pot and put it on the plate.