What are the best recipes for autumn?

The health principles in autumn are definitely different from those in spring and summer. The diet in autumn should be based on nourishing yin, moistening the lungs, and recovering yang as the main purpose. Due to the alternation between cold autumn and summer, people need to eat more warm foods and less cold foods to ensure that the body is full of positive energy. In short, in autumn, it is better to eat more appetizing fruits and vegetables, and less spicy foods, such as onions, garlic, etc.

1. Stir-fried clams

Ingredients: appropriate amount of clams, minced ginger, minced garlic, bean paste, chopped green onions, chili sauce, salt, chicken essence, cooking wine, and light soy sauce.

step:

1. Wash the clams, boil them and then wash them again (to prevent sand from getting inside).

2. Prepare these ingredients.

3. Add minced garlic, minced ginger, bean paste, and homemade chili sauce and sauté until fragrant.

4. Pour in the clams, add cooking wine and light soy sauce, stir-fry, sprinkle with green onions, and serve.

2. Pumpkin and Shrimp Scrambled Egg

Shrimp and egg scrambled eggs, a famous Cantonese dish, may seem simple to make, but it actually requires a lot of skills. The eggs must be hard and cooked, which is difficult for most people to do. However, when the egg liquid is added with hot pumpkin, the fried eggs are soft and sticky, not hard, and have the aroma of pumpkin, and the color is more golden.

Ingredients: 3 eggs, 40 grams of pumpkin, 15 fresh shrimps, appropriate amount of oil, appropriate amount of salt, a little chicken essence, and a little pepper.

step:

1. Steamed pumpkin. Bring pumpkin to boil with a little water.

2. Pour the pumpkin liquid into the egg liquid and mix well. Stir-fry marinated shrimps.

3. Pour the shrimps into the egg liquid, add chicken essence, salt, pepper and a little oil and mix well.

4. Heat the pan and add a little oil. Add the egg liquid. The fire should not be too high. Use a spatula to stir the egg liquid. Do not flip it. If the fire is too high, you can remove the pan from the heat and cook until it is just cooked. Remove from the pan and serve.

3. Mongolian Sauce Minced Pork Eggplant

Ingredients: 1 large eggplant, 100 grams of minced pork, 1 shallot, 2 tablespoons Mongolian sauce, 1 tablespoon soy sauce, 1/3 teaspoon sugar, 1/2 tablespoon corn starch, 1 teaspoon sesame oil, 1/2 cup water.

step:

1Fry the minced meat until cooked and set aside.

2 Cut the eggplant into dice, heat the pan over medium heat, add 1 tablespoon of vegetable oil to moisten the pan, and pour in the eggplant.

3. Sauté the eggplant slowly until soft and set aside for later use.

4. Cut the scallion whites and scallion leaves into small pieces, then heat the pan again, add appropriate amount of vegetable oil, pour in the scallion whites and stir-fry until fragrant.

5 Add the eggplant and stir-fry for a while.

6 Add the minced meat into the pan, stir-fry slightly, and set the meat and melon aside.

7 Add about 1/2 cup of water, 2 tablespoons of Mongolian juice, 1 tablespoon of light soy sauce, 1/3 teaspoon of sugar, 1 teaspoon of sesame oil and starch water made of corn starch and 2 tablespoons of water, stir quickly, cook until bubbles appear, then stir-fry evenly with eggplant and minced meat.

8 Sprinkle with chopped green onion leaves, stir a few times and serve.