Beginning of autumn, remember to paste the autumn fat, these six "moistening" ingredients are all at that time, and eating in autumn is very nourishing.

The traditional division of the four seasons in China takes the four seasons of the year as the starting point, and the arrival of the solar terms in beginning of autumn also marks the arrival of autumn. Autumn is a harvest season, which is especially important in farming society. Beginning of autumn has been a traditional solar term since ancient times, and there are many folk activities, such as "beginning of autumn gnaws autumn melons" and "basking in autumn", among which "sticking autumn fertilizer" is the most popular.

In ancient times, "weighing" was popular at the beginning of autumn. Compared with the weight in the long summer, this weight loss is called "enduring the bitter summer". At that time, people's health standard was only measured by fat and thin, and losing weight meant "sticking fat", so "sticking fat in autumn". The traditional way of sticking fat in autumn is "sticking fat with meat" and "sticking autumn fat". According to the old tradition, you can't eat it indiscriminately. After beginning of autumn, it is still dog days. In summer, people like to eat cold food, and the function of the spleen and stomach will be weakened. We still need to eat more moist, sweet, nutritious food that can relieve autumn dryness. We recommend the following six "moisturizing" ingredients, which are very nourishing in autumn.

Yam has a wide range of uses and is a high-quality ingredient for warming and moistening dryness. Both men, women and children, physical strength, can be eaten regularly.

Red bean yam cake

1. Soak the red beans one night in advance. Wash the soil on the surface of yam, scrape off the epidermis and cut into pieces for later use.

2. Put the red beans into the rice cooker, pour in the clear water that has just not eaten the red beans, add white sugar and cook for half an hour, then remove and dry.

3. Put the yam in a steamer and steam 15 minutes. Add appropriate amount of sugar and milk powder while it is hot, and stir it into a paste.

4. Add an appropriate amount of yam mud into the mold, flatten it, put a layer of red beans, then add an appropriate amount of yam mud, flatten it, demould it, put it in a plate, and pour it with osmanthus flowers.

Jujube is a traditional nourishing food which can nourish yin and moisten dryness. When cooking sweet porridge at home in autumn, you can often put some jujubes, which are sweet and nourishing.

Sugarcane, red dates and autumn pear soup

1, sugar cane peeled, red dates soaked in water.

2. Cut sugarcane into hob blocks with the same size, and cut pears into hob blocks with the same size as sugarcane blocks.

3. Add the right amount of water to the pot. After the water in the pot is boiled, add 1 spoon of brown sugar and cut sugar cane pieces and simmer for 5 minutes.

4. Add the soaked red dates and cut pear pieces, and continue to cook on low heat for 5 minutes. A pot of sweet and nourishing sugar cane, red dates and Sydney soup is ready.

Chestnut is an ancient food, which has been cultivated in China for at least two thousand years. It is also a traditional autumn nourishing food.

Roasted chicken with chestnuts

1, cut a through hole in fresh chestnut, boil it in water for about 5 minutes, and then peel it.

2. After the chicken leg is soaked 10 minutes, rinse it more, even if the blood is washed off, dry it for later use.

3, a small amount of oil in the pot, add 1 tablespoon sugar, stir-fry the sugar color on low heat, and add chicken pieces to stir-fry until the color is the highest.

4. Add 2 tablespoons of light soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, garlic cloves, shallots, pepper, a little pepper and salt, and stir-fry for 3 minutes over medium heat.

5. Add hot water without chicken into the pot, pour in peeled chestnuts, cover the pot and cook for 15 minutes. Finally, pour the chopped green pepper into the pot and stir-fry, add appropriate amount of salt and chicken essence to taste, and then collect the juice and get angry to eat.

Lotus root is called "ginseng in water". It can be said that from the flower beard to the fruit to the rhizome, the whole body is a treasure. Lotus root nourishes and nourishes, which is better for "autumn tiger".

lotus root and rip soup

1, ribs soaked in water to remove blood.

2. Wash the lotus root, peel off the epidermis, cut it into hob blocks, add appropriate amount of water and 1 tablespoon salt into the pot, soak the lotus root blocks for later use, and peel and slice the ginger.

3. Add a proper amount of water to the pot, add ribs in cold water, add 2 spoonfuls of cooking wine, shallots and ginger slices, boil over high fire, skim off the floating foam, turn to medium heat for 3 minutes, and remove for later use.

4. Put the ginger slices in the casserole on the bottom, add the lotus root and ribs, add a small amount of bottom salt, and pour the boiled water that has flooded the ribs. You need to pay attention to adding enough water at a time, without adding water in the middle, and stew it in a casserole with better water retention. Is the best choice.

Tip: Only ginger can be used as a spice. Ginger has a good function of removing fishy smell and enhancing fragrance, and has no special smell. Perfect for making this refreshing and delicious sparerib soup.

5. Bring to a boil with high fire, skim the floating foam, simmer for about 1.5 hours, add appropriate amount of salt to taste, stir well, and cook for about 1 minute.

You can often eat beef in autumn. Beef is high in protein and low in fat, which can strengthen your physique and is warm and moist. Dry autumn is the time to eat.

Sliced beef soup

1. Freeze a large piece of beef in the refrigerator, cut it into even slices, not too thin, and post-process.

2. Season the beef slices with some salt and pepper.

3. pat the beef slices with a layer of dry starch, put them on the chopping board, and beat them with a rolling pin or wooden hammer. The longer you knock, the thinner the beef slices will be. Generally speaking, it is enough to make it twice the size.

4. Add coriander, laver, shallots, quail eggs, half a spoonful of pepper, proper amount of chicken essence and salt into the bowl, and pour in 2 spoonfuls of balsamic vinegar for later use.

5, a pot of water to boil, put the beef slices into the water in turn, simmer for about 3 minutes, remove and put them in a bowl.

6. Finally, pour the boiled water of the sliced meat directly into the bowl, and a bowl of beef soup delicious to the bone is ready.

Tremella was a precious tonic in ancient times. People who eat are either rich or expensive. It is rich in 60-70% tremella polysaccharide and is a bioactive substance. Soft and moist, white fungus can be used to cook porridge to prevent autumn dryness.

Tremella, red dates and millet porridge

1. Remove the yellow roots of tremella after soaking. It needs to be torn into small pieces after cleaning. Rinse millet with water several times, and then soak it in clear water. Soaking millet with clear water can shorten the cooking time of millet. Wash red dates and medlar and soak them in clear water for later use.

2. Add a proper amount of water to the boiling pot. About a bowl of millet needs six bowls of water. Put the processed tremella into a cold water pot. The longer the tremella is cooked, the better. When the fire boils, turn it down.

3. Add the soaked millet, turn to a high fire and boil, then turn to a low fire for 20 minutes until the millet blooms.

4. Add the soaked red dates and medlar, and turn to medium heat for 8 to 10 minutes. Jujube and wolfberry don't need to be cooked for long. If cooked for too long, they are easily boiled off, which will affect the taste and beauty of porridge.

5. Before the tremella, red dates and millet porridge are taken out of the pot, add rock sugar and cook until they are completely melted.