Autumn meal recipes

Although the temperature in autumn is a little lower than that in summer, it makes people who suffer from the summer heat have a better appetite to eat. However, there is one characteristic of the weather in autumn, which is that it is very dry, so this kind of weather makes many people lose their appetite for food. It is also important to properly cook some dishes that can be eaten in autumn and go well with rice. So what are some easy-to-learn autumn dishes?

Crisp, tender, juicy and simple delicious [Fried Tofu]

Ingredients: 1 piece of old tofu 1/4 bell pepper 1/5 onion 3 cloves of garlic 1 small piece of ginger 2 scallions 2 tablespoons of good soy sauce Some salt 2 tablespoons of peanut oil 1/2 tablespoon of sesame oil A little water starch

practice:

1. Prepare the main ingredients and wash them.

2. Cut the tofu into 1.5cm thick slices, and then cut into long strips (1.5cm square).

3. Chop onion, ginger, bell pepper and garlic into fine pieces, and chop shallots into chopped green onions.

4. Put peanut oil in a frying pan, add tofu cubes when the oil is heated up, fry over medium heat until the long side is golden brown on all sides.

5. Add chopped ginger, garlic and onion directly.

6. Add soy sauce and stir gently to mix evenly to bring out the aroma.

7. Pour enough water (fresh soup is better) into the pot to cover the tofu, mix well and add appropriate amount of salt.

8. Cook over low heat until the juice is almost dry (stirring halfway), add in water starch and fry until bright in color.

9. Add sesame oil and mix well, turn off the heat and remove from heat. Sprinkle with chopped green onions (garlic is better) before serving.

【Tips】

1. Tofu can also be cut into squares and fried, which saves time, but it is not as good as strips, which can be fried golden on all sides and taste more fragrant. 2. If you have green garlic sprouts at home, you can remove the garlic and put the green garlic sprouts in before cooking.

3. Water starch is a sauce made by mixing dry starch and water. It makes the tofu easier to coat with sauce. A thinner starch is better.

4. If you want to be particularly convenient, after frying the tofu, just use more good soy sauce, add some garlic and water, and cook for a few minutes.

Mom's Taste - Salad [Baked Pepper and Eggplant]

Ingredients: 300g eggplant, 5 cloves of garlic, 4 green peppers, 4 bright red chilies, 4 shallots, 2 tablespoons soy sauce, 3 tablespoons peanut oil, 1 tablespoon sesame oil, salt to taste

practice:

1. Prepare the ingredients and wash them.

2. Cut the green pepper into sections, cut the green onion into sections, remove the stems of the bright red chili peppers, and cut the garlic into small pieces.

3. Heat the wok dry without adding oil. Put the green pepper and chili directly into the wok and roast them on both sides over low heat until the skin is blistered and browned.

4. Take out all the peppers and chop them with a knife.

5. Wash the pot, add peanut oil after drying it, when the oil is hot, add scallion segments and fry over medium-low heat until golden.

6. Remove the scallion segments, add the garlic, continue to fry over medium-low heat until they turn yellow, then turn off the heat immediately to form scallion and garlic oil (with garlic grains).

7. Add soy sauce, onion and garlic oil (with garlic), appropriate amount of salt, sesame oil and 1 tablespoon of cold boiled water to the chopped chili and mix well.

8. Peel the eggplant and cut it into sections. Then put it into a pot of boiling water and steam it over high heat for 6 minutes.

9. Pour the prepared sauce all over the steamed eggplants and mix well when eating, or mix well before serving.

【Tips】

1. This dish can be made with ordinary red peppers (the ones with a little spiciness are better). The amount of pepper can be increased or decreased according to your tolerance.

2. Do not use oil to roast the peppers over low heat until the skin starts to bubble and become browned in places, which will release the flavor of roasted peppers.

3. If you already have scallion oil and garlic oil, you can use them directly and skip steps 5 and 6.

4. Wait until the water in the pot boils before steaming the eggplant to avoid discoloration.

5. Mix the sauce thoroughly to blend the salt flavor. If there is a large amount of soy sauce, you don’t need to add salt.