The festival wine seals the wine.

Autumn is a particularly dry season. In this season, we should consider eating more white food and moist ingredients. In addition, the autumn diet pays attention to "increasing acid and reducing pungent". After poor appetite in summer, when the weather is slightly cooler in autumn, people begin to put on "sticky autumn fat" to make their appetite wide open and increase their appetite. Acidic food can increase their appetite and stimulate their appetite. The dry season in autumn is not suitable for spicy food. Share six sour foods suitable for autumn, and prepare them in advance!

A small side dish made of cucumber, sour and appetizing.

1. Clean the cucumber, control the surface moisture, cut off both ends, cut it in the middle and put it into a pot, add a tablespoon of salt, stir well and marinate for two hours. A lot of soup will flow out after cucumber is pickled. Filter out these soups. Then dry the cucumber.

2. Add water to the pot, then add a handful of pepper, a spoonful of salt, a spoonful of rock sugar and a few fragrant leaves, cover the pot and boil the water, continue to cook for 20 minutes, boil out the aroma inside, and naturally cool after turning off the fire.

3. Put the dried cucumber into a water-free and oil-free glass bottle, pour the juice into the cucumber after cooling, then seal it with white vinegar and high-alcohol liquor, cover it and marinate it for one day and one night, and then put it in the refrigerator for two days. On the third day, it will be crisp and refreshing, and it will be sour and appetizing.

Hot and sour soup is a traditional snack in Sichuan. Its taste is mainly sour, spicy and salty. There are various dishes in the soup, which makes this bowl of soup slices contain high nutritional value.

1. Buy a box of tofu with fat inside, take it out and cut it into filaments and put it in a bowl for later use.

2. Wash, peel and dice tomatoes. Pour vegetable oil into the pot, heat it to 60% heat, add chopped green onion and stir-fry until fragrant, then add diced tomatoes and start to stir-fry the red juice.

3. Pour in a big bowl of water, and then start seasoning. Pour in white pepper, soy sauce and a little salt, boil the water, add lactone tofu, add a handful of Flammulina velutipes, a handful of shredded radish and fungus strips, and add a little ham strips.

4. Cook for two minutes, then add corn starch to thicken until it is thick. Finally, add a little egg liquid and stir while pouring. After the soup is cooked, sprinkle a spoonful of chicken essence, pour in balsamic vinegar, order a few drops of sesame oil, add a handful of chopped parsley and stir evenly.

Autumn cabbage is delicious. Usually leaves are used to make cabbage, and vinegar-pickled cabbage is made of crisp cabbage, which is sour and fragrant.

1. Pick the cabbage, clean it, and then cut it into 4 cm strips.

2. Prepare some garlic, cut it into thin slices, cut ginger into filaments, pour water into the pot, first put the cabbage in the pot and blanch it for two minutes, then take it out under controlled water and put it in a bowl for later use.

3. Pour oil into the pan, add ginger and garlic, and when the oil temperature is 60% hot, add cabbage and stir fry for one minute, add balsamic vinegar, salt and chicken essence, stir fry evenly, then take out the pan and plate.

Sweet and sour lotus root is a very popular vegetarian snack in Jiangsu and Zhejiang provinces, which is called "ginseng in water" and has very high nutritional value. White food is especially suitable for moistening the lungs in autumn.

1. Cut off both ends of the lotus root, wash and peel the lotus root, cut it into thin slices, put it in a basin and soak it in water for later use.

2. Add water to the pot, bring the water to a boil, then add lotus root slices and start cooking for five minutes. Take it out and put it in cold water to cool it, which will make the lotus root slices more crisp.

3. Prepare a wok, add vegetable oil to the wok, first heat the oil to 60%, add garlic and Jiang Mo to stir fry until fragrant, then add lotus root slices to stir fry quickly, add balsamic vinegar and white sugar, add a little water, stir fry the lotus root slices, and then add salt and chicken essence to serve.

A very delicious appetizer in autumn, sweet and sour, appetizing.

1. Prepare 200g of peanuts, soak them in clear water for 10 minute, take them out, control the surface moisture, and then dry the excess moisture on the surface with kitchen blotting paper.

2. Pour the vegetable oil into the wok and put it into the wok after the oil cools. After adding peanuts, stir-fry them back and forth with low fire until the peanuts are slightly fragrant. Leave the fire and put them in a plate to cool.

3. Next, start to adjust the juice. Pour four spoonfuls of aged vinegar, two spoonfuls of sugar and one spoonful of salt into the bowl, then add chopped green onion and coriander and stir well.

4. Pour the juice into the dried peanuts, stir well and serve, or add your favorite onion. It tastes good, too.

Many people like to pickle some sour beans in autumn, so that they don't have to be cooked separately in winter and can be preserved for a long time. Stir-fried with it is sour, fragrant and delicious.

1. Prepare some pork belly, rinse it, then dice it and put it in a bowl for later use.

2. Rinse the soaked beans under the faucet, then cut them into 0.3 cm pieces and then cut them into smaller pieces.

3. Pour the vegetable oil into the pot, first heat the oil to 60% heat, stir-fry the diced meat until the color is slightly yellow, and pour a little cooking wine, soy sauce and ginger to continue to stir evenly.

4. Take out the fried meat and put it in a bowl for later use, and then put it in another oil pan. Add sour beans at 60% temperature and start to stir fry quickly. Stir-fry until fragrant, add minced meat and stir fry together. When it is cooked, you can take it out of the pot and put it on a plate.