Tomorrow in beginning of autumn, I will share five dishes suitable for autumn. Sticking Autumn Fat is too delicate to make up.

Clouds gather summer colors and autumn leaves move. Time flies, we have ushered in the first solar term in autumn-beginning of autumn. "Twenty-four solar terms" records: "July Festival, the word" autumn "(beginning of autumn). Autumn is also awkward, and this is the thing. " Beginning of autumn is the node where yang gradually closes, yin gradually grows, and yang gradually turns into yin. At this stage, the rain began to decrease, the air became dry, and the wheat and rice in the field began to turn yellow and mature. Beginning of autumn, also called Jiao Qiu, is the beginning of the cool season, but at this time, the summer heat has not disappeared, beginning of autumn is still in the dog days, and there is the afterglow of the "autumn tiger".

In the early autumn of ancient times, there were three waiting periods, one every five days: one waiting for a cool breeze; Second, wait for the white deer to be born; Three are waiting for cicadas to sing. It means that at the beginning of beginning of autumn, it was not the hot Xia Feng that made people feel comfortable, but the cool wind. After the fifth day, the days began to get shorter and the nights began to get longer. In the morning, there was dew on the ground and fog in the air. In autumn, cicadas began to sing. There is a folk saying that if it rains that day in beginning of autumn, it will not be so hot in the next dog days.

On the day of beginning of autumn, there are different traditional eating customs around the country around the word "autumn", such as pasting autumn fat, biting autumn, drinking autumn water and eating autumn residue, among which "pasting autumn fat" is the most common, and eating nourishing meat food after beginning of autumn can make up for the loss of physical strength after a summer. However, pay attention to the autumn fat is exquisite, can't make up. Eat more cool meat, fruits and vegetables to reduce autumn dryness. Here are five dishes suitable for autumn to "paste" a healthy and delicious taste.

Chicken is warm, which is one of the best products for nourishing in autumn and an important source of high-quality protein for human body. Compared with pork, chicken not only has the advantages of high protein and low fat, but also contains more unsaturated fatty acids-linoleic acid and linolenic acid, which is very beneficial to human body. Auricularia auricula is sweet, mild and moist, which has a good relieving effect on autumn dryness. In addition, fried chicken with fungus is refreshing and not greasy.

1. Soak Auricularia auricula 2 hours in advance to make it swell and restore its fresh appearance, remove impurities, wash and control humidity; Wash and chop chicken into small pieces, and then drain; Wash ginger and slice;

2. Put oil in a hot pan, add ginger slices until the oil is 60% hot and fragrant, then pour in chicken pieces, stir-fry over high fire until the chicken changes color, add appropriate amount of water, cover the pot and stew for a while;

3. Turn to low heat and stew for 20 minutes. When the soup thickens, add black fungus, adjust the fire and continue to stir fry;

4. Stir-fry until the chicken is boneless, add soy sauce and pepper to taste, and finally add salt to stir well, that is, open the fire and plate.

Note: The soaked fungus must be drained, otherwise it will react violently with hot oil, and it is easy to splash oil and burn the skin.

Eggplant is a seasonal vegetable in summer and autumn. Because it is cool, it is one of the cool foods. Therefore, eating eggplant in beginning of autumn can play a very good role in dispelling summer heat and reducing autumn dryness. Although eggplant is cheap, it is actually a very nutritious vegetable. Many places have the custom of eating eggplant in early autumn. There are many ways to eat eggplant. Eggplant is as delicious as meat, especially the eggplant pot is very popular. I believe that few people can resist the temptation of eggplant pot.

1. Wash eggplant, cut into finger-wide strips, marinate with salt 15 minutes, wash and chop pork, and wash ginger, garlic and onion.

2. Squeeze the pickled eggplant out of excess water, sprinkle a little starch and mix well, put oil in a hot pan until it is 60% hot, fry the eggplant and filter the oil;

3. Take another pot, pour minced meat and minced garlic into oil and stir-fry until fragrant, then add oil, soy sauce, oyster sauce, pepper, bean paste and cooking wine to taste and stir-fry for a while;

4. Take the pot again, mix the eggplant and minced meat and pour it into the pot. Stir-fry over high fire 1 min, then add water and stir-fry for a while, put it in a casserole, steam over low fire for 5 minutes, and finally sprinkle with chopped green onion.

Note: Eggplant absorbs a lot of oil. No matter how eggplant is selected, it must be pretreated before frying and salted, so that its sponge body collapses and the oil absorption rate is greatly reduced.

Everyone knows that bitter gourd has the effect of clearing away heat and toxic materials, but many people reject it because of its bitter taste. In fact, eating more bitter gourd in autumn has a good inhibitory effect on a series of autumn dryness phenomena such as oral ulcer and constipation. Bitter gourd can not only fry pork, but also fry beef. Beef is low in calories and contains alanine, which can decompose protein in food into sugar and replenish energy for the body.

1. Wash bitter gourd, cut into pieces, remove seeds and pulp, then cut into thin slices, add salt and knead, squeeze out bitter water, rinse with clear water twice, and control the moisture;

2. Wash and slice beef, add salt, soy sauce, cooking wine, starch 15 minutes, and wash and cut the red pepper a little;

3. Put oil in a hot pan, add red pepper and saute until fragrant, add beef slices and stir fry 1 min, then add bitter gourd and stir fry until bitter gourd is cut off, and add a little soy sauce and salt.

Note: the inner pulp of bitter gourd is bitter, so it should be cleaned and rubbed with salt to remove some bitterness.

Dioscorea opposita, also known as Dioscorea opposita, contains saponin and mucus, which has the function of lubricating and moistening. Among yam, iron stick yam is the best, although the skin is rough and the nutrients are richer. Iron stick yam is thinner, thinner and longer than ordinary yam, usually only 2 3 cm thick, with a round head and a pointed tail. Iron stick yam is easy to cook, easy to cook, tastes tender and glutinous, and is well braised in oil.

1. Wash the iron bar with skin, cut it into 8 cm long sections, wash the onion and cut it into small pieces, pour vegetable oil into the pot, heat the oil to 60%, add yam, slowly fry for 2-3 minutes, fry until the surface is wrinkled, and take out the oil control;

2. Leave the bottom oil in the pot, then add a little water, soy sauce, oyster sauce, spiced powder, salt and onion to boil, then add yam oil and stew for 2 minutes until the soup is completely drained.

3. Put the onion at the bottom of the bowl and take out the other pot. Add soy sauce, oyster sauce and salt to a hot pot, pour onion directly, and then add fried iron bar Hu Aishan, which is delicious.

Note: Wear disposable gloves when cleaning iron bars, because mucus on the skin can cause allergic phenomena such as itching.

Mutton and mutton are visceral and warm. In summer, people eat more cold foods such as watermelon, cold tomato and cucumber, but eating mutton in early autumn can warm the middle warmer and strengthen the spleen, which helps to alleviate the damage of eating too much cold food to the spleen and stomach in hot summer. Mutton chop suey is cooked with mutton offal, including sheep hoof, sheep blood, sheep lung and sheep intestines. Mutton offal is a collection of sheep's internal organs in a pot, with different meat qualities and delicious but not greasy taste.

1. Mutton offal means sheep entering the water. Wash the head, hoof, heart, intestines, lungs and blood of sheep, soak them in clear water for 30 minutes to remove dirty blood and peculiar smell, and then add cooking wine for pickling 10 minute.

2. Put the mutton offal into the pot and add water to boil, skim off the floating foam on it, then take it out and rinse it with clean water, and then cut it into pieces to control the moisture;

3. Add oil to the hot pot. Add ginger, garlic, pepper, star anise, cinnamon, dried Chili and bean paste and stir-fry until fragrant. However, add the mutton offal and stir-fry for a while, then add water and simmer.

4. After the mutton is cooked, add salt, monosodium glutamate, soy sauce, soy sauce and other colors to taste, and finally add coriander and chopped green onion.

Note: goat blood in miscellaneous sheep is tender and easy to cook, so you can wait until other miscellaneous sheep are cooked.