Autumn and winter recipes and home cooking recipes

1. Autumn and winter lunch recipes for amphora mushrooms.

Ingredients: 100 grams of white fungus, fungus, and winter gu, 150 grams of lean meat, an appropriate amount of chicken broth, a little rice wine, sesame oil, salt, and starch.

Method: Pick the topping, wash it and put it in the pot, put it on the fire, and stew it thoroughly with chicken broth or lean broth.

Add salt, rice wine, and a little sesame oil and then add starch juice, and wait until the soup is thick and bright.

Efficacy: Nourishing qi, nourishing yin, stopping bleeding. It is especially suitable for people who are weak and emaciated, have low-grade fever and patients with bleeding diseases.

2. Autumn lunch recipe with celery fried lily.

Ingredients: celery, carrots, lilies.

Method: Wash the celery and cut it diagonally into slices. Carrots are also cut into slices. Add a small amount of water to a pot and bring to a boil. Add the celery and carrot slices, blanch for 1 minute, drain and set aside.

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

Heat a little oil in a pan, add the carrots and stir-fry for half a minute, then pour in the celery and lily and stir-fry for 2 minutes. Add a little salt, stir-fry a few times and serve hot.

Efficacy: Celery has a sweet and cool taste, has the effects of clearing the stomach, cleansing heat, and dispelling wind, and contains more dietary fiber. The lily is sweet and slightly bitter, flat in nature, and has the function of moistening the lungs and relieving cough, clearing the heart and soothing the nerves.

3. Autumn lunch recipe: fried yam with wolfberry fungus.

Ingredients: 200 grams of yam, 50 grams of snow peas, 3 black fungus, 10 grams of wolfberry, 1 teaspoon of salt, 20 grams of oil.

Method: Soak the black fungus in cold water and wash the sediment, cut off the roots and tear them into small flowers; Snow peas tear off the tendons on both sides and wash them, soak the wolfberries and wash them off; Wash the yam, peel and slice it, soak it in water with white vinegar to prevent oxidation and blackening.

4. Autumn and winter lunch recipe: stir-fried chicken with ginkgo.

Ingredients: 500 grams of diced chicken, 200 grams of ginkgo seeds, egg whites, salt, soybean flour.

Method: Add 500 grams of diced chicken to egg white, salt, soybean flour and mix and starch, peel off the hard shell of 200 grams of ginkgo seeds, fry them in a hot oil pan until they are six ripe, remove them, peel off the thin clothes, wash and set aside.

When the oil is boiled to six ripe, the diced chicken is cut off with a spatula, put in the ginkgo and fry well, and when it is ripe, pour the oil into a colander and drain the oil.

Add 25 grams of lard to the original pot, add seasonings, pour in diced chicken and ginkgo seeds, turn it over a few times, thicken it with soybean flour, pour sesame oil into it after frying the spoon, turn it over a few times, and put it on a plate.

Efficacy: It can effectively fix phlegm asthma and stop turbidity. It is suitable for the elderly with cough, asthma, frequent urination, leakage, and other symptoms.

Some time ago, I didn't buy much pork, and my family hadn't eaten stew for a long time. Passing by the supermarket today to buy a piece of hind leg meat. My family is a majority of people who don't like meat, and recently they eat more chicken, beef, fish, and eggs.

In fact, pork is more fragrant and delicious, and it will satisfy your cravings after stewing once. When my fat brother ate the meat, he didn't shout ** anymore, and after eating, he remembered that he had just eaten too much. Stew the meat every once in winter to increase nutrition.

Every time, I buy front leg meat or hind leg meat, and elbows and the like are also good and thin. This kind of meat is delicious and has no fat.

Ingredients: 4 servings.

800 grams of pork foreleg meat.

Accessories. One spoonful of vegetable oil.

Dark soy sauce for a spoonful. 2 tablespoons of cooking wine.

A spoonful of aged vinegar. Appropriate amount of large ingredients.

Sichuan peppercorns to taste. Ginger to taste.

A spoonful of salt. Appropriate amount of shallots.

Step 1: A complete list of stewed meat preparations.

Wash the pork with hot water and scrape the skin with a knife to clean it. If you come across a skin with pig hair, pluck it clean with tweezers. Cut into your favorite pieces of meat.

Step 2: Preparation of the stew**.

Stir-fry the shallots and garlic in hot oil and pour the meat into the pan.

Step 3: A home-cooked way to stew meat.

The stir-fried meat has changed color, and the dark soy sauce and light soy sauce, cooking wine, and aged vinegar are added to remove the fishy taste.

Step 4: A simple way to stew meat.

Stir-fry until the pork is no longer bloody, on top of the sauce and peppercorns cinnamon in the meat.

Step 5: How to eat stewed meat.

Add the right amount of water, and when adding water, it is best to add enough water at one time. Adding water halfway will affect the taste of the meat, remember to simmer the meat on low heat.

Step 6: How to make the stew.

After adding water, cover the pot and slowly stew the meat over low heat. Don't forget to look at the stewed soup during the stewing process, and stir-fry it at any time, so that the stewed meat is soft and delicious. If the soup is too hot and the meat is not cooked softly, adding water to stew the meat will affect the meat quality and texture.

Remove the juice from the stewed meat.

Finished product drawing. Cooking skills.

Add enough water to the stew at a time, and the stew will be soft and delicious.

Cooking wine is a must-add to remove the fishy taste.

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.

Common home-cooked dishes suitable for winter, stir-fried meat with celery, radish and mutton soup, stir-fried bacon with winter bamboo shoots and so on.

Stir-fried meat with celery. Celery is a very common seasonal vegetable in winter, rich in nutrients, and celery itself is cool, which has a good effect of removing fire and lowering blood pressure. Shred the meat, wash the celery and cut it into sections.

Add the shredded meat in the hot oil, stir-fry until it changes color, add the celery and stir-fry until the celery is broken, add seasonings according to taste, stir-fry evenly and then put it on a plate.

Lamb soup with turnips. Winter is the most suitable season to eat mutton to warm up, with white radish stewed soup, can relieve the oiliness of mutton, the method is also very simple. Wash the mutton and cut it into pieces for later use, and set aside the white radish and hob pieces.

Wash the mutton in a pot under cold water, boil over high heat and simmer for 3 minutes to remove the oil slick, remove the mutton and control the moisture for later use.

Put an appropriate amount of water in the casserole, put in the processed mutton pieces, put in the ginger slices and green onion segments prepared in advance, and pour in an appropriate amount of cooking wine to remove the fishy smell. After boiling over high heat, turn to low heat and cover the pot and simmer for 1 hour, then add the white radish and continue to simmer for half an hour. A pot of fragrant radish and mutton soup is ready, and people who are afraid of cold are very suitable for eating more in winter.

Stir-fried bacon with winter bamboo shoots. The water content of winter bamboo shoots is very sufficient, and it also contains high-quality vegetable protein, which is rich in nutrients, which can meet the nutrients required by the human body. Stir-frying with bacon is a very typical Hunan cuisine practice.

The unique fragrance of winter bamboo shoots is perfectly integrated with the aroma of bacon, and the fresh fragrance is delicious and very appetizing.

Clean and slice the bacon for later use, remove the old and hard skin of the winter bamboo shoots, and cut them into thin slices. Stir-fry the bacon in the hot oil, add the bamboo shoots after the fragrance is stir-fried, stir-fry evenly, add soy sauce and vinegar, and stir-fry until the winter bamboo shoots change color. For those who like spicy food, you can add a little bean paste before cooking, the color will be brighter and more delicious.

The bacon itself has a salty taste, so you can avoid adding salt to avoid over-flavoring.