What vegetables are better to eat in the Mid Autumn Festival, and what vegetables are good to eat be

Mid-Autumn Festival is best to like the dishes that your family eats, such as chicken stewed with mushrooms. There are also pork knuckle and pork head meat that everyone likes very much, as long as you like the dish. You have to be happy to eat this meal.

1. Eat a pound of dark green vegetables every day. Autumn is dry, so eat more green leafy vegetables, because the vitamin content is high, and eating more is beneficial. An adult and a cultivator must eat at least one pound of vegetables every day.

Dark vegetables such as spinach, greens, celery, chrysanthemum, amaranth, and carrots, like brown-red vegetables, are not only rich in vitamins, but also higher in carotene.

2. White vegetables nourish the shade. White vegetables can nourish yin and vitality, such as radish, cauliflower, lily, yam, etc. In summer, the loss of Tianjin liquid is serious, and after autumn, we should eat more vegetables that nourish yin and nourish the body. White vegetables, on the other hand, are generally thicker.

3. Eggplant is not good for the spleen and stomach. Autumn health, another emphasis is on strengthening the spleen and dissolving dampness. Traditional Chinese medicine emphasizes the unity of nature and man, and in autumn, the human body must first nourish the spleen and stomach in order to prepare for winter.

Autumn eggplant is cool and smooth, and the spleen and stomach are weak and cold, and it is not suitable to eat more. And eating pumpkin is very good for the spleen and stomach.

4. Lotus root is the king of oriental vegetables. In autumn, you can eat some lotus root, which is the king of oriental vegetables, rich in polyphenols, which can improve immunity and anti-aging. In addition, after the lotus root is processed to cooked, its properties change from cool to warm, although it loses the ability to eliminate stasis and clear heat, but it becomes beneficial to the spleen or shed stomach, and has the effect of nourishing the stomach and nourishing yin, benefiting blood and stopping diarrhea.

Introduction: During the Mid-Autumn Festival, every family has prepared a sumptuous dinner to gather with their families, so what kind of home-cooked food should be eaten during the Mid-Autumn Festival? Below I will share with you some common home-cooked dishes during the Mid-Autumn Festival, I hope you like it!

1. Sweet and sour pork ribs

Material:

Ingredients: 500 grams of pork chops, 50 grams of flour, 60 grams of Shao wine, 50 grams of sauce oil, 90 grams of sugar, 80 grams of vinegar, green onions, cornstarch and sesame oil.

Method:

Chop the pork chops into small pieces about l inch long, mix well with 20 grams of Shao wine and salt, and then stir well with an appropriate amount of cornstarch, flour and water.

Add 35 grams of soy sauce, sugar, vinegar and Shao wine, corn starch water and water to make juice for later use.

Heat the pan, add oil, until six are ripe, put the pork chops into the oil pan one by one and fry them until the crust is removed, remove the sticks, pick up the broken pieces, when the oil temperature rises to 70%, and then fry the pork ribs in the pan until the shell is crispy and take out.

Leave a little oil in the original pot, put in the green onion section and stir-fry until fragrant, remove it, put the pork ribs into the pot, quickly put the adjusted sauce into the pot, stir-fry continuously, and pour sesame oil.

2. Duck stew with pumpkin

Ingredients: pumpkin, duck pieces, ginger, garlic, dark soy sauce, red wine.

Here's how:

Pour oil into the pot and turn to low heat to stir the ginger and garlic until fragrant. Pour in the duck pieces and stir-fry, stir-fry until golden brown, add dark soy sauce and red wine, simmer for 10 minutes, add pumpkin and continue to simmer until the pumpkin is soft and rotten, add an appropriate amount of salt to taste before cooking. [China Eat.com].

There is no need to add water when cooking, dark soy sauce and red wine are liquid, and the pumpkin itself will also produce some water. The amount of soy sauce can be set according to your liking, add more if you like the color weight, add less if you don't like it, I add it. It's not a lot, just a little sauce flavor.

The taste is very heavy and thick, with a strong sauce aroma.

3. The practice of spicy crab

Ingredients: Meat crab.

Seasoning: green onion, salt, sugar, white wine, dried chili, ginger, cooking wine, vinegar, Sichuan pepper, chicken essence, edible oil.

Method:

1.Put the meat crab in a utensil, add an appropriate amount of liquor, and cut the gills, stomach and intestines into pieces after the crab is drunk;

2.Wash the green onion and ginger, cut the green onion into sections, and cut the ginger into slices;

3.When the oil is hot to three percent, put in Sichuan pepper and dried chili pepper to fry the spicy fragrance, add ginger slices, green onions, crab pieces, pour in cooking wine, vinegar, sugar, salt and stir-fry evenly out of the pot and eat.

Characteristics: hemp, fragrant, fresh.

4. Spicy shrimp

Ingredients Seasoning:

Ingredients: 500 grams of prawns, 25 grams of garlic, 25 grams of seedless bullet pickled pepper.

Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 3 grams of sugar, 40 grams of spicy oil, 2500 grams of salad oil, 25 grams of chopped peanuts, 25 grams of cooked sesame seeds, 15 grams of chives, 2 grams of chicken powder.

Production process:

1) Wash the prawns, remove the whiskers, and cut the back to remove the sand line.

2) Put salad oil in the pot, when it is hot to six or seven, add the prawns, fry for about 1 minute, and remove when the outside is charred and the inside is tender.

3) Add salad oil to another pot and cook until it is hot, fry the garlic thoroughly, add spicy oil and pickled pepper, stir-fry for a few seconds and then put in the fried shrimp, add salt, monosodium glutamate, sugar, chicken powder, crushed peanuts, sesame seeds to taste, stir-fry evenly, put on a plate, sprinkle chives.