It's almost autumn, eat these 6 dishes, "post autumn" reasonably, nourish the body, and get healthy in autumn

Seeing that the beginning of Qiu is coming, there is often a "post autumn", because in the summer of the past, high temperature and high humidity will cause us to hurt our vitality, and the appetite will gradually improve after the autumn. The little people want to make up for summer losses by eating fat and meat dishes. It is worth noting that eating big mouths of meat is not the healthiest way to "stick autumn". It is more suitable for vegetarian and vegetables. Today I share 6 dishes suitable for autumn. Meat, healthy autumn.

★ Braised meat minced tofu

[Ingredients]: Moderate amount of tofu, minced meat, 2 spoons of raw soy sauce, a little salt, 2 spoons of oyster sauce, 5 shiitake mushrooms, minced garlic, 1 small spoon of starch, 1 small spoon of sugar, 1 small spoon of sugar

【practice】:

1. After the shiitake mushrooms are washed and foamed, chopped for later use, and tofu was cut into pieces for later use;

2. Pour savory sauce, pour old soy sauce, raw soy sauce, oyster sauce, salt, starch, and small bowl of clear water, stir well;

3. Permail the meat with raw soy sauce, pepper, and cooking wine for 10 minutes.

4. Fry the minced meat until the color changes and add the shiitake mushrooms to continue to fry. Pour the sauce that are adjusted.

5. After the tofu tastes, the soup can be out of the pot, and the bibimbap is really fragrant.

★ Rice cooker pork roast

[Ingredients]: Plum -headed meat (or lined meat), 2 spoons of pork sauce, 1 spoon of raw soy sauce, 20 grams of broken rock sugar, 2 spoons of cooking wine

【practice】:

1. Wash the plum head meat first, wipe the water with a paper towel, and then use a fork to tie some small holes, and the two sides of the meat must be tied with holes, which is easier to taste when marinated;

2. Put the barbecued pork sauce, soy sauce and cooking wine into the meat, wear gloves or put a fresh -keeping bag on the hand, and marinate the meat for an hour to make the marinade better.

3. Brush the inner bile in the rice cooker, put the marinated meat and sauce, sprinkle with broken rock sugar, you can also apply some honey, press the rice cooker (my rice cooker is cooked for 40 minutes)

4, 40 minutes, turn on the rice cooker lid and cover the meat, cover it, and press the cooking key again, so that you can evenly color. Cut the pieces after cooling and pour the sauce.

★ Garlic oyster sauce, apricot mushrooms

[Ingredients]: Pleurotus eryngii, 2 spoons of raw soy sauce, 1 spoon of oyster sauce, appropriate amount of minced garlic, appropriate amount of cooked sesame, a little salt, 1 spoon of old sauce, 1 small spoon of sugar

【practice】:

1. Wash Pleurotus eryngii, dry the surface with kitchen paper, and then cut into small squares.

2. Hot oil, oil heat adds minced garlic and stir -fry, keep low heat, stir -fry Pleurotus eryngii until slightly yellow;

3. When Pleurotus eryngii is fried in water, pour raw soy sauce, oyster sauce, old soy sauce, sugar, and salt into the bowl with water and add water for 3-4 minutes;

4. Wait for Pleurotus eryngii, pick up the juice and sprinkle with cooked sesame seeds.

★ Cloak oligraphy fried fungus

[Ingredients]: Moderate amount of ingredients, appropriate amount of pork, moderate amount of dry fungus, 2 spoons of raw soy sauce, 1 small spoon of sugar, 1 small spoon of salt, starch 1 spoon, appropriate amount of onion and garlic

【practice】:

1. Wash the black fungus, soak it for 30 minutes to wash the impurities, tear it into slices, soak the water in the water, remove the old and hard part of the head and tail;

2. Slice or shred pork, add a little salt, sugar, cooking wine, raw soy sauce, starch and a little oil to grab it, and pickle it a little;

3. Heat the oil stir -fry and pour the oil, add the pickled meat slices to stir -fry the color;

4. Put the oil in the pot again. Put the garlic and green onion and fry them. Put the fungus and daylily and stir -fry evenly.

5. Pour the meat slices and stir -fry evenly.

★ Shrimp egg custard

[Ingredients]: Appropriate amount of fresh shrimp, an appropriate amount of eggs, 1 spoon of sesame oil, 1 spoon of cooking wine, 2 spoons of steamed fish soy sauce, a little white pepper powder, a little salt

【practice】:

1. Remove the shrimp head and shrimp shell, open the intestinal thread, dry the water with kitchen paper, add a little salt, pepper and cooking wine.

2. Put the chicken into the egg in the bowl, add a small spoon of salt, and add a little warm water and stir well to make the egg liquid;

3. After the egg liquid is tapping, the sieve is sieved into the steamed egg container. A layer of plastic wrap is sealed on the bowl, and a few holes are paid with a toothpick.

4. Open the steamed steamer for 7-8 minutes. Put the shrimp on the steamer and continue steaming for 4 minutes.

5. Steamed fish soy sauce and a spoonful of sesame oil are mixed together, then pour on the steamed eggs, and sprinkle with green onions.

★ 茭 White chicken shred

[Ingredients]: Affordable amount of white white, appropriate amount of chicken breasts, 1 spoon of oyster sauce, a little chicken essence, a little corn starch, 1 spoon of cooking wine, 1 spoon of salt, appropriate amount onion

【practice】:

1. Remove the old skin and the root of the root, cut into filaments, remove the fascia of the chicken breast, cut it into filaments, grab it with salt and cooking wine until sticky, and then put corn starch evenly.

2. Put the oil in the pot and boil to 60 % of the heat. Add the chicken breast shredded pork and stir fry. Fry the chicken shreds until the disconnected discoloration is discolored.

3. Use the bottom oil in the pot to fry the white silk until a soft, and simmer a little water to simmer to make the white white soften;

4. Add the chicken shreds and stir fry, add a little chicken essence, stir -fry the oyster sauce for a while to get out of the pan.

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