You must pay special attention to your diet after the beginning of autumn. You have to be careful if you still hold on to the cold dishes and iced drinks from that time in summer, or continue to chew on those ducks and chickens to relieve the heat! Although duck and chicken are good, they have a cooler temperament. If you continue to eat them after the beginning of autumn, it will easily cool down the spleen and stomach. Autumn dryness will also easily cause trouble. Small problems such as dry and itchy throats and coughs will come to your door.
Then what to eat? The following three “Qiubu generals” have a gentle temperament, are neither dry nor cold, and can steadily replenish our qi and blood, moisturize our hearts that are bullied by Qiuzao, and allow our body and bones to spend this season-changing “troublesome autumn” comfortably.
1. Beef: a supplement of Qi and blood “Iron Armored General”
Beef’s a real guy! It is rich in protein and iron, and is particularly good at giving “breathing” to the body to make up for the deficiency of Qi and blood. Especially for friends who have a weak spleen and stomach and are prone to cold hands and feet, eating more beef can make you feel energetic and hold on to the coolness of autumn like wearing a warm “iron armor”. The stew was soft and delicious, and a bowl of soup and meat was served. From the throat to the stomach, the dryness brought by the autumn dryness was immediately driven away.
Recommended Recipe: Beef Goulash with White Radish and Carrot
Ingredients: 500 grams of beef brisket cubes, half a white radish, 1 carrot, green onions, ginger slices, star anise, cinnamon, a few bay leaves, light soy sauce, dark soy sauce, cooking wine, rock sugar, salt.
1. Put the beef brisket pieces in a cold pot, add cooking wine and a few slices of ginger, bring to a boil over high heat, skim off the foam, remove, wash and drain.
2. Heat the pan and pour the oil, add rock sugar and stir-fry over low heat until the sugar color (caramel-colored bubbles) appears. Immediately pour in the beef cubes and stir-fry quickly until evenly coated with sugar color. Add onion and ginger, star anise, cinnamon and bay leaves and sauté until fragrant.
3. Cook in cooking wine, add light soy sauce and dark soy sauce to adjust the color, and heat the water to cover the beef. Bring to a boil over high heat, turn to low heat, cover and simmer for 1 hour.
4. Cut the white radish and carrot into hob pieces, add them to the pot, add salt to taste. Continue to simmer for 30-40 minutes until the beef is tender and the radish is flavorful. Finally, turn on the heat to slightly thicken the soup (don’t put it too dry, leave some bibimbap to make it fragrant!), and sprinkle some chopped green onion.
2. Mutton: warm and replenishing “warm-up stove”
Mutton, that’s autumn and winter “warm-up treasure”! It is warm in nature and sweet in taste. Its best skill is to help us warm and replenish the middle burner of the spleen and stomach, dispel the cold in the body, and provide yang energy “add a handful of firewood”. Friends who have cold hands and feet and sore waist and knees when the weather gets cold, mutton is yours “mobile heater”. Make a soup, make dumplings, and eat them. The warm current goes down the esophagus, and the hands and feet slowly become hot. The thirst brought by autumn dryness is also quietly resolved by this warm nourishment.
Recommended Recipe: Dumplings with Mutton and Scallions
Ingredients: 300 grams of mutton filling, 2 green onions (take the white part of the green onion), 1 tsp of minced ginger, pepper water (1 small handful of pepper + half a bowl of hot water to soak for flavor and let cool), light soy sauce, oyster sauce, sesame oil, salt, appropriate amount of white pepper, dumpling wrapper.
1. Put the mutton filling into a basin, add a small amount of pepper water several times (the key to removing the fishy smell and increasing the fragrance!), and beat vigorously in one direction with chopsticks until the meat filling becomes moist, sticky and elastic.
2. Add the minced ginger, light soy sauce, oyster sauce, salt, and white pepper and continue stirring well. Chop the green onions (do not chop them too finely), drizzle them with sesame oil and mix them (lock in the moisture), and pour them into the meat filling.
3. Mix the green onion and meat filling thoroughly. Take the dumpling wrapper, wrap it in an appropriate amount of filling, pinch it tightly and seal it. Boil the water in the pot and add the dumplings. Use a spoon to gently push to prevent sticking to the pan. After the water boils, add a small bowl of cold water, repeat the order twice, the dumplings will be cooked when they float and have a bulging stomach, remove them with a colander and serve.
3. Fish: high protein and low fat “water treasure”
Fish meat, especially deep-sea fish, that’s recognized “health pacesetter”! The protein content is too high to say, but the fat is mostly “good fat” (unsaturated fatty acids), which is particularly friendly to our cardiovascular and cerebrovascular diseases. Eating fish after the beginning of autumn can not only supplement high-quality nutrition, but also not add burden to the body. It is clear and does not cause internal heat. It also helps to strengthen the brain and improve intelligence, so that we can also keep our heads clear in autumn and deal with work and life energetically.
Recommended recipe: Braised mackerel vermicelli stewed with tofu
Ingredients: 400 grams of mackerel segments (or whole mackerel), 1 piece of old tofu, 1 small handful of sweet potato vermicelli, onion, ginger and garlic, dried chili pepper (optional), light soy sauce, dark soy sauce, cooking wine, vinegar, sugar, salt, hot water.
1. The mackerel is treated with clean cuts (or a whole flower-beater), and the water is drained with kitchen paper. Tofu cut into thick slices. The vermicelli is soaked in warm water until soft.
2. Heat the pot and add a little more oil. When the oil is hot, add the mackerel segments and fry over medium heat until both sides are golden and set. Serve. Use the remaining oil in the pot to fry the tofu slices until golden brown on both sides.
3. Leave the bottom oil in the pot and sauté the green onions, ginger slices, garlic cloves, and dried chili peppers (don’t add them if you’re afraid of spicy food). Cook in cooking wine, light soy sauce, a little dark soy sauce, a little vinegar (to remove the fishy smell and freshen up), a small spoonful of sugar to enhance the flavor. Pour enough hot water and bring to a boil.
4. Add the fried mackerel segments, tofu cubes, and soaked vermicelli. The amount of water is basically level with the ingredients or slightly less. Turn on high heat to medium heat, cover and simmer for 15-20 minutes. Taste it and adjust it with appropriate amount of salt. Finally, turn on high heat to slightly thicken the soup (the vermicelli absorbs water very well, be careful not to paste in the pan), sprinkle with chopped green onion or coriander segments, and serve.
After the beginning of autumn, the fireworks in the kitchen hide the wisdom of the most ironing. The warmth of the beef, the warmth of the mutton, and the freshness of the fish are all generous gifts from the earth to us. Follow the season and make the dining table the most solid support for the body —— When the autumn wind whispers outside the window, the stable aroma is wafting from the stove, nourishing every ordinary day.
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