It is recommended for women: eat 6 kinds of food often, light and nutritious, moisturizing yin and dryness, and good health

Type 1: Chicken

Recommended recipe: Stir-fried chicken with green onion and ginger

1. Prepare half a freshly slaughtered rooster, chop it into small pieces and put it in a bowl, add a spoonful of salt, spread the water of the chicken, soak it for 10 minutes after grasping it well, soak it well, transfer it to the water, and wash it repeatedly until the water is clear.

2. Drain the chicken and put it in a bowl, add a spoonful of salt, cornstarch, a few slices of ginger, grasp well, add a spoonful of peanut oil to lock in the moisture, catch the fish again, and marinate for 10 minutes.

3. Heat the oil, after the oil is slightly hot, first add a few slices of ginger, fry until the ginger slices are golden brown, pour the chicken in, without adding a drop of water, directly fry the chicken over medium heat, and then add the green onion.

4. After stir-frying the fragrance of green onions, add an appropriate amount of light soy sauce, oyster sauce and sugar, stir-fry evenly, add an appropriate amount of high liquor, then cover the pot and simmer over low heat for 2 minutes.

5. After simmering, remove the lid, continue to stir-fry a few times, then add the shallots, stir-fry evenly, and the stir-fried chicken with ginger and shallots with strong green onion fragrance is ready.

The second type: pumpkin

Recommended recipe: Stir-fried pumpkin

1. Prepare about one and a half pounds of old pumpkin, first scrape the pumpkin skin with a scraper, wash it in clean water, and then change the knife to cut it into small pieces and put it in a bowl for later use.

2. Heat the oil in the pot, when the oil temperature is hot, pour all the pumpkins into it, use medium heat throughout the whole process, stir-fry for about three minutes, fry until soft and glutinous, pour in an appropriate amount of water, and just overflow the pumpkin.

3. Next, put the lid on the pot, simmer over medium-low heat for 5 minutes, after cooking, remove the lid, add a spoonful of sugar, add a little green onion, and then quickly stir-fry evenly.

4. After the pumpkin in the pot is soft and glutinous, turn to high heat, quickly collect the soup until it is thick, and then put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions to decorate, and a soft and sweet fried pumpkin is done.

The third type: shiitake mushrooms

Recommended recipe: Steamed shiitake mushrooms with garlic vermicelli

1. Prepare more than a dozen fresh shiitake mushrooms, first cut off the root with scissors, then add an appropriate amount of salt and flour to the basin, pour a bowl of water, clean the dust and impurities on the surface, and then transfer it to clean it several times in clean water, drain it and put it on a plate after washing.

2. Put a handful of vermicelli in a large bowl, pour an appropriate amount of warm water of about 50 degrees, soak the vermicelli until soft and set aside.

3. Prepare a garlic paste, add one-third of minced garlic to an empty bowl, an appropriate amount of spicy minced millet, stir well with a spoon, pour in three tablespoons of hot oil, stimulate the fragrance of minced garlic, then add oyster sauce, sugar, salt, pepper, stir well and set aside.

4. Add an appropriate amount of water to the pot, after boiling, put the mushrooms in, blanch the water for three minutes, put them out and put them in cold water to cool, and then draw a few knives horizontally and vertically on the back of each mushroom.

5. After all the mushrooms are processed, neatly arrange them on a plate, then roll up the soaked vermicelli and place them on the surface of the mushrooms, and then add a spoonful of prepared garlic sauce on top of each mushroom.

6. Boil the water in the steamer in advance, then put the processed shiitake mushrooms into the steaming drawer, cover the lid, cook on high heat for 5 minutes, after the time is up, take it out with a tong, sprinkle with chopped green onions, pour in a spoonful of steamed fish soy sauce, and the steamed shiitake mushrooms with garlic vermicelli full of garlic fragrance are ready.

Fourth: Yam

Recommended recipe: Stir-fried fungus with yams

1. A yam, first scrape off the skin with a scraper, then change the knife to cut into diamond-shaped slices, put it into a bowl after cutting, drop a few drops of white vinegar, pour in water, stir well and soak for 10 minutes, the white vinegar is added here to prevent oxidation and blackening.

2. Put a small handful of fungus into a bowl, add a little sugar, then pour in warm water of about 50 degrees, soak for five minutes, wash it with water and then squeeze the water dry; 1 carrot, appropriate amount of celery, cut into diamond shapes for later use.

3. Boil the water, add salt and cooking oil in advance after the water boils, then pour the yam into it, blanch the water for half a minute, then add other ingredients together, and then blanch the water for two minutes to serve it out.

4. Heat the oil in the pot, after the oil temperature rises, first pour the chopped green onion and garlic into it and fry until fragrant, then pour the blanched ingredients into it, and stir-fry evenly.

5. After frying, start seasoning, only need to add salt and sugar, stir well, then pour a little water starch to thicken, and finally add green onion to decorate, a light and nutritious yam fried fungus is completed.

Fifth: cabbage

Recommended recipe: vinegared cabbage

1. After cutting off the cabbage root with a kitchen knife, break off the cabbage leaves directly by hand, then wash them in clean water, and then drain the water for later use.

2. Cabbage leaves and cabbage need to be separated in advance, so that the taste is better, after separation, tear the cabbage leaves into small pieces by hand, cut the cabbage directly into oblique slices, and then put them in a bowl, add an appropriate amount of salt, grasp them evenly and marinate for 5 minutes.

3. Heat the oil, after the oil is hot, pour the prepared dried chili peppers, green onions and garlic into it, stir-fry over medium-low heat to bring out the fragrance, then put in the vegetable stick first, turn to high heat and fry until it is broken, and then add the vegetable leaves.

4. Continue to stir-fry a few times until the leaves become soft, then add seasonings, add light soy sauce, balsamic vinegar, salt, sugar according to your taste, and then pour in a little water starch, after stir-frying, a refreshing and greasy vinegar cabbage is ready.

Sixth: lotus root

Recommended recipe: stir-fried lotus root

1. Prepare a section of fresh lotus root, cut off the two ends with a kitchen knife, then scrape the skin with a scraper, then change the knife to cut it into thick slices of about one centimeter, and then cut it into uniform strips; A small piece of pork belly, cut it into thin strips; Finely chop the garlic and ginger, cut the millet into spicy rings, shred the green pepper, and cut the shallots into sections.

2. Put all the cut lotus roots into a bowl, add a spoonful of salt, two spoons of white vinegar, and a bowl of water, grasp and wash well, and soak for 20 minutes, which can not only disinfect and sterilize, but also prevent the lotus root from oxidizing and turning black.

3. Prepare an empty bowl, add a spoonful of chili paste, half a spoon of salt, a little chicken essence, half a spoon of sugar, a small amount of pepper, light soy sauce, oyster sauce, white vinegar, stir well and set aside.

4. Pour water into the pot, add an appropriate amount of salt and white vinegar in advance after boiling, stir well, pour the lotus root into it, blanch the water for one minute, and then put it out of cold water again, so that the taste of the lotus root will be more crisp.

5. Heat the oil, after the oil is hot, add the pork belly, stir-fry until slightly yellow, pour in the millet spicy, ginger and garlic, pour in the lotus root after stir-frying, continue to stir-fry for half a minute, you can pour the prepared sauce into it, and the shredded green pepper is also added together.

6. Next, turn to high heat, quickly stir-fry evenly, until the green pepper is broken, then add the green onion segment, stir-fry for more than ten seconds, and a crisp and refreshing stir-fried lotus root is ready.

After the white dew, the temperature gradually decreases, coupled with the dry environment, the diet must be adjusted, the above 6 kinds of food, it is recommended that women eat more, to help everyone through the autumn smoothly.