The 6 stews that are most suitable for autumn are heart-warming and appetizing, and they are stewed for two days to nourish yin and replenish qi and blood

Lamb stewed with white radish

Mutton stewed radish can enhance the body's immunity for people with soreness in the waist and knees, drowsiness and fatigue, and spleen and stomach deficiency.

Ingredients

Lamb 500

White radish 400

Orange peel 50

Goji Berry 50

Green onion and ginger to taste

Cooking wine to taste

Salt to taste

Pepper to taste

method

Cut the lamb into cubes, peel and cut the white radish, and slice the ginger

Put water in the pot, the mutton in a pot under cool water, add the orange peel, a large piece of radish and a small piece of ginger. Wait for the water to boil, (orange peel and radish have the effect of removing the smell). Remove the blood foam, remove and rinse with water

Add boiling water to the pot, put the blanched mutton pieces, green onions, ginger, bring to a boil over high heat, cook in cooking wine, change to medium heat and cover and simmer for 1 hour

Put in the white radish, change the heat to high and cook for 30 minutes, add salt and pepper to taste, see the white radish become soft and transparent, you can get out of the pot, sprinkle wolfberry, coriander leaves and eat.

Beef brisket stewed yam

Ingredients: 1 piece of beef brisket (about 400 grams), 250 grams of yam, 25 grams of minced coriander.

Seasoning: 20 grams of green onions, 15 grams of ginger, 2 star anise, 5 grams of bay leaves, 1 teaspoon of refined salt, monosodium glutamate, chicken essence, sesame oil, 1 tablespoon of Shao wine.

Preparation: 1. Remove the fascia from the brisket, wash, remove and drain.

2. Change the knife and cut it into 4 cm pieces, add Shao wine and a little refined salt and mix evenly.

3. Cut off both ends of the yam, peel off the outer skin, soak and wash in light salted water (to prevent the yam from changing color).

4. Cut into hob pieces, put them in a pot of boiling water and blanch them, remove them and cool them with cold water, and drain the water.

Production steps: 1. Put the pot on the fire, add an appropriate amount of water, first put in the beef pieces and boil with a strong fire, skim off the foam.

2. Add green onions, ginger slices, star anise, and bay leaves, turn to low heat and simmer for about 1 hour, and pick out the green onions, ginger, star anise, and bay leaves.

3. Then put in the yam cubes, add refined salt, monosodium glutamate, chicken essence and mix thoroughly, and continue to simmer over low heat for about 5 minutes until the brisket is cooked and flavorful.

4. Sprinkle in the chopped coriander, drizzle with sesame oil, and serve in a bowl.

Chicken stew with mushrooms

Ingredients: 300 grams of mushrooms, 1 chicken, 10 grams of wolfberry and jujube.

Seasoning: 10 grams of green onion and ginger slices, 3 star anise, 1 tsp salt, 1/2 tsp monosodium glutamate and pepper, 2 tsp each of Shao wine and dark soy sauce, 1 tbsp sugar, 1 tbsp fresh sauce and sesame oil, 2 tbsp salad oil.

Method: 1. Slaughter the chicken, remove the hair and internal organs, soak it in clean water and rinse it clean, remove and drain the water.

2. Chop into large pieces, put them in a pot of boiling water and blanch them thoroughly, remove them and cool them with cold water, and drain the water.

3. Blanch the mushrooms in a pot of boiling water, remove and drain.

4. Soak the wolfberries in warm water until soft, then change to clean water and wash them; Soak the jujube and remove the pit.

5. Sit on the pot and light the fire, add a little salad oil and cook until it is 60% hot, first add the green onions, ginger slices, and star anise and stir-fry slightly.

6. Then add the chicken pieces to stir-fry until fragrant, add Shao wine, dark soy sauce, refined salt, sugar, fresh dew, and broth to boil.

7. Then turn to low heat and simmer for about 30 minutes until the chicken pieces are cooked, then add mushrooms, wolfberries and jujubes and stew until crispy.

8. Finally, add monosodium glutamate and pepper to adjust the taste, pour in sesame oil, and then put it in a bowl.

Beef stew with tomato and potatoes

2 pounds of beef brisket, 2 tomatoes, 2 potatoes, 1 green onion, 1 piece of ginger, about 30 peppercorns, 1 piece of cinnamon, 2 star anise, 1 small handful of dried hawthorn, 2 coriander

5 tbsp light soy sauce (75ml) 2 tbsp dark soy sauce (30ml) 1 tsp salt (5g)

1) Cut the brisket into 3cm cubes, wash and soak in water for 20 minutes, pour out the blood, and wash it twice again.

2) Put the brisket into the pot, pour in water, cover the meat surface about 3cm, heat over high heat, bring to a slight boil and start skimming off the foam. Remember to turn the meat more often with a spoon

block, so that the foam pressed on the bottom will turn over to the top and be easily skimmed.

3) Wash the green onions, cut them into 5cm long pieces and put them in a pot. Put the peppercorns, cinnamon, and star anise into the seasoning packet and put them in the pot. Pour in the light soy sauce and dark soy sauce and stir well.

4) Rinse the hawthorn and put it in a pot, cover and simmer over low heat for about 40 minutes.

5) After opening the lid, put in the chopped potato cubes, cover again and continue to simmer for 3 minutes, then add the diced tomatoes, cover the pot and simmer for 1 minute.

6) Then open the lid, add salt and stir well, change to high heat and cook for about 3 minutes, let the soup thicken a little, sprinkle in the coriander and remove from the pot.

Pork stew vermicelli

Pork stewed vermicelli is the first of the four major stews in Northeast China. This dish is actually very easy to make, the key is that the pork inside must be stewed to a good degree, with the smoothness of the vermicelli, so that the taste will be good!

Ingredients

Pork belly 500g

300g sweet potato vermicelli

Oil, salt, green onions, ginger, star anise to taste

Pepper, coriander, rock sugar to taste

Cooking wine, dark soy sauce, oyster sauce to taste

method

Wash the vermicelli and soak it in warm water.

Wash the pork belly and cut it into slightly thicker slices.

Pour an appropriate amount of oil into the pan, stir-fry the washed and sliced pork belly, and stir-fry the oil thoroughly.

Add cooking wine, dark soy sauce, rock sugar and oyster sauce and stir-fry evenly.

Add chopped green onion, shredded ginger and star anise and stir-fry until fragrant.

Add an appropriate amount of water, add salt and pepper to taste, bring to a boil over high heat, and simmer over low heat for about 30 minutes.

Add the vermicelli and simmer for about 10 minutes.

Remove from the pan and sprinkle with chopped green onions and coriander.

Fish stewed with tofu

Ingredients: 1 piece of tofu, 1 carp, 1 green onion, appropriate amount of shallots, a little ginger, 3 cloves of garlic, appropriate amount of water, a spoonful of salt, a little white pepper.

Method:

1. Prepare all the ingredients, fresh carp, and let the fishmonger take out the scales and fish in the fish guts when you buy it, so that you can clean it and cook it directly after taking it home, saving time and effort.

2. Prepare all the ingredients, cut the green onion into sections, slice the ginger, slice the garlic, and chop the shallot.

3. It is best to use old tofu for tofu, which is what we usually call brine tofu, cut the tofu into uniform size, and the tofu pieces should not be too thick or too thin.

4. Clean the carp, wipe the water on the surface with kitchen paper, and then cut a flower knife on the fish body, three knives on one side, so that it is easier to absorb the flavor.

5. Add an appropriate amount of cooking oil to the iron pot, it is best to use peanut oil, the taste of peanut oil is more fragrant, and then put the carp into the pot over low heat and slowly fry both sides until golden brown.

6. Pour boiling water into the pot again, cover the fish, then add ginger slices, green onion and garlic slices, cover with lid, and cook over high heat for 15 minutes.

7. The fish soup becomes very thick and white, at this time put the tofu cubes in the pot.

8. Add salt to taste, then cover and continue to simmer over medium heat for about 3 minutes.

9. Add a little white pepper to taste, turn off the heat and remove from the pot, sprinkle chopped chives in the bowl and serve.