In autumn, I would rather eat less meat, but also eat more of these 5 kinds of "autumn treasures" to nourish and nourish people, and eat according to the season

One. The king of dried fruits - chestnut: strengthens the spleen and invigorates qi

Recommended method: [Roasted chestnuts / Roasted hairy chestnuts]

1. There are two ways to roast chestnuts: direct roasting and steaming and then roasting;

2. The first type: direct roasting: chestnut wrapped in oil: clean and wipe the surface moisture of fresh chestnuts, cut a piece with a knife, pour in a little oil and wrap evenly;

3. Roasted chestnuts: adjust according to the situation of your own oven, 180 degrees for 20 minutes, temperature and personal leave are for reference only;

4. The more you eat it directly, the more fragrant it is, if you don't feel glutinous after baking, continue to bake it for a while;

5. The second type: steam first and then bake: clean the fresh chestnuts and put them in the steamer for 15-20 minutes;

6. Roast chestnuts: Preheat the oven at 220 degrees and add the steamed chestnuts to roast. For about 7-8 minutes, turn off the oven when you hear the first popping sound, and simmer for another 5 minutes to take it out;

7. The time of bursting will be different according to the oven, the chestnut will crack naturally, and the shell will be peeled off easily;

8. If you like to eat chestnuts, you might as well try it, the roasted chestnuts are sweet and glutinous, and the taste is dry and fragrant.

Two. Lung Nourishing Champion - Persimmon: Moisturize the lungs and dissolve phlegm

Recommended method: [Roasted persimmon slices]

1. The unique touch of red in autumn - roasted persimmon slices, unexpected surprises, for people with weak spleen and stomach, persimmons should not be eaten more;

2. Fresh persimmons: Fresh persimmons are cleaned and dried for water;

3. Persimmon slicing: Cut the dried persimmon into thick slices, it is not recommended to cut it too thinly;

4. Baking sheet: cut the persimmon slices, put them evenly into the baking sheet, do not stack them together;

5. There are a total of three baking trays, and all the baking trays at home are used;

6. This is that the persimmon is too ripe, so it is a little messy when cut;

7. Place the persimmon slices and put them in the oven;

8. A total of three layers can be placed, set the hot air convection mode, and bake at 95 degrees for about 4 hours;

9. Bake for an hour;

10. In the final state, the roasted persimmon slices are sweet and delicious;

11. When roasting persimmon slices, choose the baking temperature according to the temper of your own oven.

Three. Longevity fruit - peanut: nourishing and regulating qi

Recommended method: [Deep-fried peanuts]

1. Prepare fresh peanuts, rinse well, and control the moisture;

2. Pour the peanuts into the pot and add the oil that is just over the peanuts;

3. That's it, pay attention to the peanuts under the cold oil in a cold pan, and the whole process is low;

4. After the preparations are done, turn on low heat and fry slowly, start to slowly push the peanuts after the boiling water in the pot is bubbling, and turn off the heat when the peanut skin is about to burst;

5. After turning off the heat, add half a spoon of white wine, adding white wine can make the peanuts more crispy, and they will not return to moisture for half a month;

6. Let the peanuts continue to fry at residual temperature for one minute;

7. After the peanuts are cooled, sprinkle an appropriate amount of edible salt according to personal taste;

8. Use chopsticks or spoons, stir evenly and then eat;

9. Super fragrant and crispy, the crunchy fried peanuts are ready~

Four. Sweet potato: moistens the intestines and helps digestion

Recommended method: [Roasted sweet potato balls]

1. Have a lot of sweet potatoes in stock and don't know how to eat them? Let's eat it in a different way! Use it to make a very simple and delicious snack;

2. Steamed sweet potatoes: Peel the sweet potatoes and cut them into large pieces, put them in a steamer and steam them over high heat for about 10 minutes until they are soft and glutinous, which can be easily penetrated with chopsticks to mean that they are steamed;

3. Add glutinous rice flour, sugar, butter (optional) to the sweet potato while it is hot, stir well, the amount of milk is appropriately increased or decreased according to the water absorption of sweet potato and glutinous rice flour, and stir to the state that no drop of milk is added at the end;

4. Sweet potato dough: Stirred sweet potatoes and glutinous rice flour are kneaded into a dough with a smooth surface;

5. Sweet potato balls: knead the dough into small round balls of 30 grams of the same size, and put them in a baking tray lined with oiled paper;

6. Roasted sweet potato meatballs: preheat the oven in advance, bake at 180 degrees for 8 minutes, the specific time increases or decreases according to the size of the meatballs and the oven situation;

7. Freshly baked sweet potato balls, eat them while they are hot, soft and glutinous, quite delicious, you must eat them while they are hot, they won't be crispy when they're cold;

8. You can also choose white potatoes or purple potatoes according to your preferences, and the ratio of sweet potatoes and glutinous rice flour can be added neither too hard nor too soft;

9. Make it yourself, turn coarse grains into delicious snacks in an instant, whether in terms of nutritional value, delicacy index or safety and hygiene, the elderly and children can eat with confidence.

Five. Pumpkin, a wonderful product for blood replenishment: improves autumn dryness

Recommended method: [Grilled pumpkin pudding]

1. The taste is sweet and tender, milky and fragrant, the powder is glutinous, the color is golden and attractive, the pumpkin is rich in dietary fiber, low in calories and strong satiety, and it is a high-quality staple food in the fat loss period;

2. Beibei pumpkin: To make roasted pumpkin pudding, use Beibei pumpkin, which is more glutinous, and the water content of other pumpkins will be a little higher;

3. Wrap the pumpkin in plastic wrap and heat it in the microwave on medium high heat for 6-8 minutes, or steam it in a pot (about 15 minutes);

4. Cut off the top of the steamed beibei pumpkin, dig out the pumpkin flesh, and remove the gourd;

5. Pumpkin paste: pumpkin meat + milk + zero-calorie sugar into a paste, beat 2 eggs + cornstarch + pumpkin liquid into a bowl and mix evenly;

6. Sift the stirred pumpkin liquid into the pumpkin, wrap the pumpkin with a layer of tin foil to prevent excessive coloring;

7. Roast pumpkin: Bake at 180 degrees in the oven water bath for 30 minutes (add water to the baking sheet), cover with a layer of tin foil to prevent burning;

8. After removing the lid, bake for another 20 minutes, insert it with a toothpick to see if it is cooked, the toothpick is not sticky and cooked;

9. Pumpkin pudding refrigerated: Refrigerate for more than 2 hours before eating, overnight is even more delicious;

10. Sprinkle a layer of coconut flour at the end, which looks good and delicious, and the last caramel color is baked in the air fryer.