Autumn tonic is in time, these 6 foods should be eaten more, nourishing and dryness are high in nutrition, you must not miss it

【Lotus root pork rib soup】

1. Chop the pork ribs into large pieces and soak them in water for 30 minutes to soak out the remaining blood inside

2. Peel and wash the white lotus root, cut it into hob pieces, soak it in clean water to prevent the lotus root from oxidizing and blackening in the air, wash the shallots and tie them into onion knots for later use, and wash the ginger and cut it into thin slices.

3. Put a little base oil in the casserole, add green onions, ginger and shallots to stir-fry to bring out the fragrance, add an appropriate amount of hot water, then put the pork ribs into the pot, boil over high heat, skim off the blood foam and impurities floating on the water surface with a spoon, and then cover the pot and simmer for 20 minutes.

4. When the time is up, open the lid of the pot, put the lotus root pieces into the pot, add a little salt and pepper to taste, cover the pot, and continue to boil over medium-low heat for 15 minutes.

5. After 15 minutes, turn off the heat, sprinkle with a handful of coriander segments to decorate the color, and serve.

2. Spinach

Spinach contains a variety of vitamins needed by the human body, as well as rich in folic acid, after eating folic acid can enhance immunity, improve the body's adaptability to climate change, and should eat more spinach in autumn.

【Garlic spinach】

1. Prepare a handful of fresh spinach to remove the roots, then wash it, pat the garlic with a knife and quickly peel it, and then chop it into minced garlic.

2. Add the bottom oil to the pot, add the minced garlic and fry over low heat to bring out the fragrance, drain the spinach and stir-fry over high heat until it becomes slightly soft.

3. Cook an appropriate amount of light soy sauce along the edge of the pot to stimulate the fragrance, season with a little salt, stir-fry evenly over high heat, and then put it on the plate.

3. Broccoli

Broccoli is recognized as the star vegetable, its nutritional value and disease prevention effect are much higher than other vegetables, and it is very good for your health when you eat it regularly. It is not recommended to blanch when stir-frying, it is best to stir-fry it directly, so as to preserve its nutrients to the greatest extent and not lose them.

【Broccoli in the soup】

1. First of all, change the broccoli into small florets and soak them in salt water for half an hour to soak out the impurities and insect eggs hidden in it.

2. Peel and chop the garlic into minced garlic, cut the ham sausage into dices, and chop the salted egg yolk into minced pieces.

3. Add a little base oil to the pot, add the minced garlic and stir-fry over low heat after the oil is hot, add the diced ham and salted egg yolk and stir-fry a few times, fry until the salted egg yolk is sandy, and then add the broccoli and stir-fry until it is raw.

4. Add an appropriate amount of boiling water, add a little salt and monosodium glutamate to taste after the water boils, cook on high heat for 1 minute, hook a thin layer of sauce with wet starch, and then put it out of the pot and put it on the plate.

Fourth, white fungus

Tremella fungus is a traditional edible mushroom, deeply loved by people, it is very rich in nutrition, especially protein content, according to scientific determination, there are about 9 grams of protein in every 100 grams of white fungus, so it is called "civilian version of bird's nest", in order to describe its high nutritional value.

【Red date white fungus soup】

1. Soak the white fungus in cold water one night in advance.

2. Add an appropriate amount of pure water to the casserole, cut the white fungus into small pieces and put it in the pot, put in a few red dates, a few wolfberries, a handful of rock sugar, cover the pot, and cook for half an hour over medium-low heat.

5. Chestnut

Chestnut is a natural tonic in autumn, and regular consumption can improve immunity, promote intestinal digestion and absorption, and relieve the loss of appetite caused by hot weather.

【Home Edition Sugar Roasted Chestnuts】

1. Rinse the prepared chestnuts with water, drain the water and make a small cut on the surface of the chestnut shell with a sharp knife.

2. Bring chestnuts to a boil in a pot under cold water, boil over medium-high heat for 10 minutes, remove and control the moisture.

3. Mix the sugar juice, a spoonful of sugar, a little cooking oil, a little salt, a spoonful of water, stir with chopsticks to dissolve.

4. Put the chestnuts into the basin, pour in the prepared soup and mix well, so that each chestnut is evenly wrapped with a layer of sugar juice.

5. Spread a layer of oil paper on the baking tray, spread the chestnuts in the baking tray, try to spread them as flat as possible to ensure that they are heated evenly, turn the oven up and down at 200 °C, and bake the chestnuts for 20 minutes.

6. When the time is up, take the chestnuts out of the oven, so that a sweet and soft family version of sugar-roasted chestnuts is ready.

6. Red dates

As the old saying goes, "If you eat three dates a day, you won't look old for life", although this is an exaggerated ingredient, it also shows that the nutritional value of jujube is extremely high. A small jujube contains a variety of trace elements required by the human body, which can effectively relieve the discomfort caused by "autumn dryness" after eating, and has the effect of improving mental restlessness and promoting sleep.

【Creamy brown sugar jujube cake】

1. Soak the jujube in hot water for 20 minutes in advance, remove the core after soaking, and chop it into larger particles.

2. Pour a carton of pure milk into the pot, add red dates and brown sugar, cook over low heat until the brown sugar melts and the soup is thick, then put it in a basin to cool.

3. Beat 3 eggs into the basin and beat them at high speed with a whisk for about 6 minutes until they are 3 times the original size.

4. Add flour, baking powder, baking soda and edible salt and stir well with chopsticks, stir until the dry powder is not visible, then add a little cooking oil, and continue to stir evenly and delicately.

5. Take a suitable mold, brush a thin layer of oil with a brush, pour the batter into the mold, sprinkle a layer of white sesame seeds, and fill it with eighty percent, otherwise it will be easy to overflow when it expands by heat.

6. Preheat the oven at 150 °C in advance, and bake it in the oven for about 40 minutes, so that the fluffy and soft brown sugar jujube cake with rich jujube fragrance is ready.