Today we ushered in the beginning of autumn in the 24 solar terms, although the summer heat has not completely dissipated at this time, but everything in nature has begun to quietly transform, the human body also needs to adapt to the season, adjust the diet, for the next autumn and winter season to lay a solid foundation for health.
The beginning of autumn has the custom of "sticking autumn fat", which means that by eating nutritious food, you can compensate for the energy consumed in summer due to loss of appetite and excessive sweating, and at the same time enhance your resistance to resist the coming cold.
Pork ribs stewed with potatoes
Stewed pork ribs with potatoes is a classic in a home-cooked dish, the deliciousness of the pork ribs and the soft glutinous potatoes are perfectly integrated, the soup is rich and nutritious, and it is the best choice for "sticking autumn fat".
Method:
Wash and chop the pork ribs, add ginger slices and cooking wine to the pot under cold water to remove the smell, remove and wash for later use; Peel the potatoes and cut them into cubes.
Put oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, add the pork ribs and stir-fry, add cooking wine and light soy sauce to color, then add an appropriate amount of hot water to cover the ribs, add star anise and cinnamon, turn to low heat and simmer for 30 minutes after boiling.
Add the potato wedges and continue to simmer for 15-20 minutes, until the potatoes are cooked through and the soup is absorbed.
Add salt and sugar to taste according to personal taste, and reduce the juice over high heat to get out of the pot.
Braised pork
Braised pork is loved for its fat but not greasy and melt-in-your-mouth characteristics. In the beginning of autumn, a plate of hot braised pork can not only satisfy the enjoyment of taste buds, but also provide sufficient energy for the body.
Method:
Cut the pork belly into pieces, blanch ginger slices and cooking wine in a pot under cold water to remove the fishy, and remove the moisture.
Put a small amount of oil in the pot, add rock sugar and stir-fry slowly over low heat until melted, and when the color changes to dark brown, quickly add the pork belly pieces and stir-fry them, so that the meat pieces are evenly coated with sugar.
Add spices, continue to stir-fry until fragrant, add cooking wine, light soy sauce, and dark soy sauce and stir-fry evenly.
Add enough water, bring to a boil over high heat, turn to low heat and simmer for about 1 hour, during which you can turn properly to avoid sticking to the pan.
Wait until the soup is thick and then remove from the pan.
Chestnut roasted shiitake mushrooms
Chestnut roasted shiitake mushroom is a delicious dish that combines nuts and mushrooms, which is both nourishing and greasy, and is a rare healthy dish in the beginning of autumn.
Method:
Put oil in a pot, stir-fry green onions, ginger and garlic until fragrant, add mushroom slices and stir-fry until water comes out.
Add the chestnuts to the pot, stir-fry with the shiitake mushrooms, add light soy sauce and dark soy sauce to adjust the color, add a small amount of water to cover half of the ingredients, bring to a boil over high heat, turn to low heat and simmer for 10 minutes.
Add salt and sugar to taste, thicken with water starch, stir-fry evenly and then put on a plate.
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Beef brisket stewed with white radish
Stewed white radish with beef brisket is both nourishing and greasy, and is an ideal choice for autumn tonic.
Steps:
Wash the brisket and cut it into large pieces, soak it in cold water to remove the blood, add water to the pot, put in the brisket pieces, add ginger slices and cooking wine, skim off the foam after boiling over high heat, cook for another 2-3 minutes, remove the brisket, wash it and set aside.
Put oil in a pan, add ginger, green onions, spices, stir-fry until fragrant, and then add the brisket.
Pour an appropriate amount of cooking wine along the edge of the pot, stir-fry evenly, add light soy sauce and dark soy sauce to adjust the color, and continue to stir-fry to evenly color the brisket. Then add enough hot water, bring to a boil over high heat, reduce the heat to low and simmer for 1 hour.
When the brisket is simmered until it is medium-rare, add the white radish cubes and continue to simmer for 30 minutes.
Add salt and pepper to taste, and when the brisket and radish are simmered until soft and flavorful, turn off the heat and serve on a plate.
These 4 home-cooked dishes are not only full of color, flavor, and taste, but also rich in nutrients, which are very suitable for enjoying in the beginning of autumn to replenish energy for the body to welcome the following autumn and winter seasons.