This dish should be eaten most in autumn, it is better than eating bitter gourd and loofah, do you k

In terms of diet, we should also insist on dissipating heat, but the diet should pay attention to the season, unlike midsummer, after autumn, it should gradually turn to dispel heat and reduce dryness.

Bitter gourd, loofah, bitter bamboo shoots, lettuce, celery and other vegetables can indeed clear away the heat and dispel the heat, but in autumn, the most important thing to eat is no longer these cold vegetables, nature has already given us better ingredients. Today, I will talk about a seasonal dish in autumn, using it instead of bitter gourd and loofah, which not only keeps the summer heat away, but also nourishes and removes dryness, killing two birds with one stone.

That's right, it's a lily. Why eat lilies in autumn? In the past, people had the habit of "sticking autumn fat" after the beginning of autumn.

But now people generally agree that in the beginning of autumn, warm and nourishing, dry-proof and non-greasy foods are suitable for autumn often eaten, such as sesame, honey, white fungus, etc., and there are seasonal vegetables and lilies that have to be mentioned here.

Lily's slight bitterness is higher than alkaloids and glycosides, these ingredients just have the effect of eliminating heat and annoyance, reducing autumn dryness, and lily is also rich in protein, vitamins, dietary fiber and calcium, magnesium, iron, etc. At present, fresh lilies are on the market in large quantities, and lilies are often eaten in autumn, which can not only supplement nutrition, but also clear the heart and moisten dryness, and have many benefits, which shows that autumn is the best time to eat lilies.

Lilies are not only highly nutritious, but also have a lot of practices. Whether it is stir-fried, steamed or made into a variety of desserts, it is delicious. Lily porridge, vegetarian fried lily, and steamed lily all have unique flavors. How to eat lilies better in autumn? Lily white fungus soup can be regarded as an exclusive autumn dessert.

It is the right time to eat it in autumn, after the beginning of autumn, the loofah bitter gourd stands aside, and this dish should be eaten most in autumn, sweet and soft glutinous, and dry in autumn. How to make lily white fungus soup? Let's see how!

The ingredients needed for two people are: half a white fungus, 1 small handful of fresh lily, and 2 small pieces of rock sugar. I have compiled the precautions in the production process in the tips at the end of the article, you must remember to read them.

Soak the tremella in room temperature water for 2 to 3 hours in advance. When the white fungus is soaked and soft, it means that the bubble is ready, and you don't need to soak it for too long, let alone soak it overnight.

Break the fresh lily into petals, wash it and soak it in lightly salted water for half an hour. This removes some of the lily's bitter taste.

Cut off the hard pedicle at the bottom of the white fungus, tear it into small flowers, wash it and put it in a casserole, add an appropriate amount of water, boil over high heat, turn to medium-low heat and cook for 40 minutes.

When the white fungus sticks out of the glutinous gelatin, add rock sugar and stir it to speed up the melting of rock sugar. I emphasize the precautions for adding rock sugar.

To cook lily white fungus soup, you must use old rock sugar, and single crystal rock sugar and white sugar are not good!

Autumn is the best time to eat lilies. Autumn is the season of fresh lilies, a large number of listings, often eat autumn lilies, not only supplement nutrition, but also clear the heart and moisten dryness, prevent heatstroke and cool down, nourish and dryness,

The most important thing to eat in autumn is lilies. Because in autumn and the weather starts to get dry, it's time to start nourishing. Lilies are the most suitable dish for warming up. Lilies are rich in vitamins and have the function of reducing dryness.

I think it's okra, this dish is very helpful for cardiovascular and cerebrovascular diseases.

It's beans. Beans are harvested in autumn and are rich in vitamins and trace elements, which are better than eating bitter gourd and loofah.

1. The production process of white sesame pumpkin pie: peel and slice the pumpkin, put it in the pot after plating, steam it for a while, take it off after the pumpkin is ripe, put a little white sugar and mix it gently, and the little partner with a light taste can not add sugar. Then add sticky rice flour in batches, mix and form a dough, and then knead it into smooth glutinous rice dumplings.

Pour a little sesame seeds or black sesame powder into the plate. Take some glutinous rice dumplings and rub them round and then press them flat, brush a layer of water and put them on a plate to wrap white sesame seeds, and gently press them to prevent the white sesame seeds from falling. Put oil in the frying pan, put in the cake base when the heat is high and humid, and fry it on low heat until both sides are golden brown and can be eaten.

I like to eat pumpkin pie with filling, and then prepare red bean paste, red bean paste, large black bean paste, and black sesame filling, and wrap them in the room and fry them.

2. The production process of purple sweet potato stuffed pumpkin dough cake: Purple sweet potato and pumpkin are solved separately, cut into small pieces and put them on the plate, open to the outside world, and then pour them into the pot, which are red and steamed. After the pumpkin is removed, put a little sugar and press it lightly and mix until it is above 30 degrees, pour in a small amount of baking powder, then add wheat flour in stages, mix into a flocculent wax, knead until smooth and cover with alcohol.

After steaming, put a little white sugar and press lightly, grind it into a puree, pour in a small amount of pure milk and mix, and then form a small round ball. The pumpkin flour is fermented into twice the size of the pumpkin flour and removed, and then divided into several bun skins after rubbing the exhaust pipe, each bun skin is rolled out a little thinner, put into the purple potato ball, wrapped, and then flattened after the edge is closed, and rolled evenly. After the solution is solved, it is proofed for the second time, and after it is significantly expanded, it is put into the pot, and the heat is burned until both sides are golden brown, and remember to turn it over frequently, and the cake is completed.

3. The process of making pumpkin dough cake: After the pumpkin is solved, it is steamed through water, and a little white sugar is added after removal, and the pumpkin is lightly pressed and mashed. Until the pumpkin puree is getting hotter and wetter, then add baking powder and mix well, then add white flour in batches and mix it into a dough, and knead it into a smooth dough.

Cover the hair alcohol twice as large, then rub the exhaust pipe, and then spread it into a thin layer. Put a spoonful of wheat flour and salt in a small plate, then add vegetable oil, mix it into a little thin situation, and make shortbread. Brush the shortbread on the thin skin, after brushing, draw two knives on each of the 4 sides, expand and contract each other after scratching, press the edge tightly after solving, dip the white sesame seeds on both sides, and cover with secondary fermentation.

Until it is twice as large, then put it in a pot, steam for 20 minutes, turn off the heat and simmer for 5 minutes. Finally, the oil is given to the frying pan, after boiling, adjust the heat, put the pumpkin pie in and bake it for a while, take it out after it is slightly golden brown, and cut it into pieces.

Fourth, the pumpkin lily white fungus soup production process: dried white fungus soaked in cold water for a few hours, at least three hours later, remove the roots, clean up, and then break into small flowers and put them in a clay pot. Put in the dried lily and cold water, boil until the base hole is boiled, and then adjust the heat and simmer for half an hour.

When the time comes, then put in the pumpkin pieces, and you can also put a few jujubes, cook for half an hour again, and finally put in the old rock sugar, wolfberry withered berries, and simmer for another five minutes, this nutritious soup is completed.

It is good to eat more radish, more spinach, and more celery, and it is also good for women.

It should be necessary to eat more winter melon, as well as celery and fungus, because it is very good for the body, and it is more suitable for autumn.

For example, loofah and okra are both good ingredients for the body, and when eaten in autumn, they can have the effect of removing fire and moisturizing dryness.

Once autumn begins, eat less watermelon, bitter gourd, and more of the four seasonal dishes, which are good and inexpensive, so you might as well check them out. It's the beginning of autumn, which means that the temperature will drop gradually. The temperature difference between morning and evening is relatively large, but it is still hot at noon.

So we should pay more attention to our diet, so what are the seasonal vegetables in autumn? The first thing to say is that vegetables and fruits such as watermelon and bitter gourd must be eaten sparingly because these watermelons are mostly colder.

<> if you eat too much, it will damage the spleen and stomach, and the body temperature will slowly drop after the beginning of autumn, and eating too much cold food will also have an adverse effect on the body. In fact, if we want to boost our health, it is better to choose some mild vegetables, especially these four. After autumn, the corn is ripe.

It contains enough water and has a sweet taste.

Most importantly, corn is highly nutritious. In addition to vitamins, it is also rich in minerals and crude fiber. Eating some properly can not only replenish the body's energy, but also play a role in shaping and shaping.

The corn bought can be steamed and eaten, or it can be used to cook corn rib soup. Some friends prefer to eat stir-fried vegetables, and you can also break corn into small pieces and stir-fry them with minced meat. Pumpkin shoots are usually picked and eaten at a very young age and do not affect the growth of other pumpkins.

Now the pumpkin vine is very tender, with relatively high vitamins and trace elements such as iron, zinc and potassium, and moderate food is also good for the body. If the vines are tender, they will taste crisp and fresh. Usually it can be fried and eaten, and the preparation is very simple.

Just cut it into small pieces, peel it, add garlic and dried chilies, and place the vines in the stir-fry. There is no need to add any other ingredients, and the leaves made in this way are particularly aromatic. It is said that the lotus root is the most beautiful in autumn, and the lotus root is also tender in the autumn when autumn begins.

It can be made into cold lotus root slices or soup. Proper consumption of lotus root can replenish energy in the body, and lotus root is rich in nutrients such as plant protein and starch.

You can eat spinach, carrots, lotus root, lettuce, cabbage. These foods are very nutritious, and they are relatively simple to make and look pretty good.

After the beginning of autumn, eat more pumpkin vines, lotus roots, taro, and corn. All four are seasonal vegetables.

Eat more cabbage, bitter gourd and celery, and oily wheat cabbage is more delicious, anyway, I especially like these dishes with vermicelli.