After the Mid-Autumn Festival, the "dry" gas is the head, and there are conditions to eat 5 more kinds of "Moisturizing Lung King", moistening the dryness and getting angry

After the Mid-Autumn Festival, the "dryness" is the head, and there are conditions to eat more than 5 kinds of "moisturizing lung kings", which are moisturizing and dry

The first type: taro

Braised taro

"Ingredient List" taro, sugar, salt, dark soy sauce

(1) First of all, rinse the soil on the surface of the taro, put it in a steamer and steam it for 10 minutes, about 8 years old

(2) Steaming and cooling, then peel off the skin, the taro scalp is easily torn off after steaming

(3) Pour oil into the pot and add sugar, fry over low heat until caramel color, pour in the peeled taro and stir-fry evenly, so that each taro is covered with caramel

(4) Then pour in an appropriate amount of boiling water, add salt and dark soy sauce to taste, turn the taro to high heat to reduce the juice after cooking, and the soup can be collected until it is thick

The taste is fragrant, glutinous, soft, smooth, very flavorful, chewing into the inside is dense and delicious, and the aftertaste is endless after eating

The second type: lotus root

Lotus root glutinous rice balls

"Ingredients Preparation" lotus root, glutinous rice, minced pork belly, flour

(1) Soak the glutinous rice for 4 hours in advance, then peel a lotus root, cut it into small pieces, pour it into a blender and break it

(2) Then prepare half a bowl of minced pork belly, pour in the crushed lotus root, add salt, pepper, light soy sauce, cooking wine, oyster sauce, and sesame oil and stir well in one direction

(3) Then pour in a spoonful of flour and stir to mix, the flour is to increase the viscosity of the lotus root filling and facilitate kneading into a ball

(4) Then scoop a spoonful of the filling and knead it into a circle, and knead all the rest

(5) Pour the soaked glutinous rice into a plate with water, put the meatballs in and roll them a few times, and evenly coat the glutinous rice

(5) Finally, put it in the steamer, turn to medium heat and steam for 25 minutes

To avoid moisture ingress, you can wrap the meatballs in a layer of plastic wrap

The third type: pears

Stir-fried chicken with fruit

"Ingredients" pears, pineapple, chicken thighs, walnuts, egg whites

(1) First peel and remove the bones of the chicken thighs, then wash them and cut them into small cubes, add 1 egg white, an appropriate amount of salt, cooking wine, light soy sauce, chicken essence, a little starch, stir well, and marinate for a quarter of an hour

(2) Cut the pineapple and pear into small cubes and prepare a handful of walnuts

(3) Pour oil into the pan, first put the diced chicken and fry until it turns white, then pour in the walnuts and stir-fry a few times

(4) Then pour in the pineapple pieces, pear pieces, fry until the juice comes out, then add light soy sauce, oyster sauce, and sugar to taste

The diced chicken is tender and smooth, and it is appetizing with sweet and sour fruits, and it is addictive to eat in one bite

Fourth: winter melon

Diced potatoes, corn, winter melon

Ingredients: 2 potatoes, 1 corn, 1 winter melon, 1 onion, and a small piece of ginger

(1) First of all, cut the winter melon, potatoes, and onions into small cubes, soak the cut potatoes in water to prevent them from turning black, and cut the corn directly with a knife

(2) Add water to a pot and bring to a boil, blanch the potatoes for two minutes, then pour the corn kernels into it and cook for another 2 minutes, remove and drain

(3) Heat the pan with cold oil, first put the ginger and onion and fry until fragrant, then put the winter melon and stir-fry for a while

(4) Finally, pour in the boiled corn potatoes and stir-fry for a while, add a spoonful of water and simmer for 4 minutes

Add salt, chicken essence and oyster sauce to taste before cooking, and then add an appropriate amount of dark soy sauce to color, and it is delicious

A dish has a variety of ingredients and is particularly nutritious, so it is suitable for bibimbap, and it is old

The fifth: white fungus

Scrambled shrimp with white fungus eggs

"Ingredient Details" eggs, white fungus, shrimp, green onions

(1) Prepare 1 white fungus in advance, soak it in warm water, and then start processing the shrimp, peel it first and wash it, then add a little pepper and marinate in cooking wine for a while

(2) Remove the roots of the soaked white fungus, tear it into small flowers, blanch the water in a pot for one minute, take it out and cool it down with cold water, and control it

(3) Prepare another bowl, knock 3 eggs and stir together, add white fungus, add pepper and salt chicken essence to increase the bottom taste

(4) Pour oil into the pot and put the shrimp first, stir-fry until it changes color

(5) Pour oil again, pour in the white fungus eggs, fry until the edges are solidified, then stir-fry, fry until the shape is set, put a handful of chopped green onions and stir-fry

(5) Finally, pour in the fried shrimp, add salt, chicken essence to taste, stir-fry evenly out of the pan