After the fall, we are advised: rather not eat meat, but also eat 6 kinds of "champion" vegetables, really delicious

As the saying goes: "white dew autumn wind night, a cold night", after the white dew, the temperature gradually drops, autumn high, but autumn dryness is getting more and more serious, easy to trigger the fire, causing discomfort, so, after the white dew to pay attention to "ward autumn dryness", the diet should pay attention to meat and vegetable Matching, eat more vegetables.

After the white dew, it is recommended that we: rather not eat meat, but also eat these 5 "champion" dishes, high nutritional value, affordable, and very suitable for autumn eating.

1. lotus root - vitamin B1 champion

"Lotus root is a treasure, the most nourishing autumn lotus root," the dry weather in autumn, should be to nourish Yin and clear heat, dry food to quench thirst, and lotus root are one of the best tonics, with heat detoxification, moisten the lungs to stop cough, strengthen the spleen and benefit the role of gas.

Recommended recipe: [Orange Lotus Vegetables

1. Prepare three lotus roots by scraping off the outer skin and washing them with water. Lotus roots are prone to residual sediment in the holes, so it is best to soak them again after washing, cut them into even thin slices, and put them in the water to soak to avoid oxidation and blackening.

2. Wash the oranges and beat both ends, break open and cut into slices; a few threaded peppers, and a small rice pepper, all cut into segments with a diagonal knife; some wild pepper also cut into segments, continue to soak in the wild pepper water and standby.

3. Put 30 grams of sugar and 20 grams of white vinegar in the basin, add 5 grams of honey and 15 grams of orange juice, pour in the wild pepper, green and red pepper, and orange, and stir well, soak out for 10 minutes, you can adjust the amount according to your taste.

4. Put the lotus root slices in a pot of boiling water, stirring often to make it evenly heated, boil until it boils and then you can fish it out, and it should be cooled quickly so that it is crisp to eat.

5. Dry the lotus root slices, pour them into the prepared cold sauce and mix well in the inverted bowl, then cover with plastic wrap and marinate for more than 4 hours in an airtight place, so that the sweetness of orange and the spiciness of green and red pepper can be fully integrated into the lotus root.

6. Marinate the lotus root slices with a slight orange color, arrange it evenly on a plate and pour the soup over it, this sweet and crispy orange-spiced lotus dish is ready.

2. Mushrooms - the champion of potassium supplementation

After autumn, a large number of mushrooms start to hit the market, and mushrooms are one of the best choices. They contain 2.6 times more protein than eggs and have the effect of strengthening immunity and soothing the muscles and blood.

Recommended method: [Roasted flat mushrooms with oyster sauce

c1， cut off the roots of shiitake mushrooms, break them into small pieces and put them into the water, scrub them, and soak them for 10 minutes so that it is easier to remove the dust and impurities inside.

2. Prepare a piece of fatty meat and cut it into small pieces, then stir some lard so that the stir-fried dish is more fragrant. Then cut some green and red pepper slices to add color to the dish, ginger cut into shreds, garlic cut into slices, onion cut into slices of horseshoe spare.

3. Boil water in a pot, add a little salt and chicken powder to the bottom taste, put in a little vegetable oil to prevent the loss of nutrients in the mushrooms, put in the mushrooms after the water boils, blanch for about 1 minute, after the mushrooms become soft, pour out quickly over the cool, control the water, it is best to blanch the mushrooms before serving, otherwise they will taste a bit astringent.

Add a little oil to the pot, put the fatty meat into the pot to stir and stir out the fat, put the onion, ginger, and garlic into the pot, add 5g of oyster sauce to increase the freshness, and stir to dissolve the oyster sauce, pour in the mushrooms to absorb the freshness of the oyster sauce, then drizzle a little bit of soy sauce to color, stir-fry the color evenly.

5. Drizzle a little water from the side of the pot, add 2 grams of salt and 2 grams of chicken powder, stir-fry for about 1 minute, add some wine to remove the fishy taste of mushrooms, and put the green and red peppers into the pot, stir-fry until the green and red peppers are broken.

6. Then hook into a little water starch, so that the seasoning is better adsorbed in the mushroom above, turn well, and then you can pan and plate, this tender, and delicious oyster sauce roasted mushrooms are ready.

3. cabbage - calcium champion

In autumn vegetables, cabbage is the highest calcium content, 2-3 times more than cabbage, which is very helpful for the elderly and children, can promote bone development, and enhance physical fitness.

Recommended practice: [choking stir-fried cabbage]

1. Prepare a handful of cabbage, cut off the roots, break up the leaves into the water, add a spoonful of salt, wash the sediment and impurities above, then fish out the cabbage and drain the water, cut into sections and set aside.

2. Prepare a few cloves of garlic, cut into slices, and put in a pot, then grab a small handful of dried chili peppers and set aside.

3. Heat the pot, add the appropriate amount of vegetable oil, the oil temperature of fifty percent heat into the garlic and dried chili peppers stir-fried together, the head of the material stir-fried and then poured into the cabbage, turn medium heat stir-fried until broken.

4. After the cabbage green collapse soft, add salt 2 grams, hooked into a little water starch, so that the seasoning is better adsorbed in the cabbage above, and then drizzle a little bright oil to brighten the color, stir-fry evenly can be panned, this crisp and tasty choke stir-fry cabbage is ready.

4. Broccoli - carotenoid champion

Autumn is the best season to eat western bluebonnets because the nutritional value of western bluebonnets is very high, can moisten the throat and lungs, can also quench thirst, autumn air is dry, which is so eat some western bluebonnets, can relieve dry skin.

Recommended practice: [stir-fried shrimp with broccoli]

1. prepare a western bluebell, cut into small even pieces into the water, sprinkle a little salt to wash, and then soak for 5 minutes to fully remove impurities and dust, clean and then fished out and set aside.

2. Prepare an appropriate amount of fresh shrimp, along the back of the shrimp slices to remove the shrimp, rinse and put into a basin, add an appropriate amount of salt, pepper, and chicken powder, and drizzle a little wine to remove the fishy, grasp and mix well, then grab a pinch of cornstarch and mix well, marinate for 5 minutes.

3. Prepare a carrot, clean and cut it into diamond-shaped pieces. Then cut some onion slices, ginger slices spare.

4. Boil water in a pot, drizzle a little vegetable oil to lock in the nutrients, add salt to the bottom taste, high heat to boil the water, the shrimp into the pot, shrimp all under the finished quickly cooked until they are rolled and discolored, immediately pulled out over the cool, so that eats more popping tender.

5. Continue to boil the water in the pot, put the carrot dice, boil for 30 seconds on high heat, then put the broccoli, cook on 3-5 seconds can be removed from the pot, the broccoli cooked too long to eat crisp enough to pour the ingredients out immediately over the cool, to prevent softening in the residual temperature.

6. pot of boiling oil, put onion, ginger, and garlic slices burnt, add a spoonful of water, simmering onion flavor, beat the pot of onion, ginger, and garlic, add the right amount of salt, monosodium glutamate, oyster sauce, stirring to dissolve the seasonings, put the broccoli quickly stir-fried evenly.

Add shrimp, hook into a little water starch, and sesame oil, so that the seasoning is better wrapped in the ingredients above, continue to stir well to the pan until light and nutritious fried shrimp broccoli is ready.

5. cabbage - folic acid champion

Although cabbage is common but rich in folic acid, intestinal scraping, antioxidants, and other effects. The dry weather in autumn, especially for women is prone to lack of blood, so this is the best time to eat more cabbage.

Recommended practice: [cabbage vermicelli casserole

1. Prepare half cabbage, remove the hard roots and hard rods inside, so as not to affect the taste, cut into shreds in water and rinse well, drain and spare.

2. Beat three eggs in a bowl, add a little salt to increase the bottom taste, stir well; soak a handful of vermicelli in advance, cut into the last cut from the middle; cut some small rice pepper rings, garlic standby.

3. Heat oil in a pot, pour the egg mixture into the cool oil, and stir gently with chopsticks, so that the scrambled eggs are crumbly and tender, almost cooked after the egg mixture is all solidified, pour out and set aside.

4. Pour the fans into the pot, turn on the low heat dry stir-fry, after the water vapor stir dry drizzle a little vegetable oil, and continue to stir-fry evenly so that the fans do not break, do not stick, smooth, for and also sinewy, drizzle a little soy sauce stir-fry evenly, fans fully fried loose, fried soft after pouring out and set aside.

5. pot and then boil oil, add garlic, pepper together, pour in cabbage, turn high heat stir-fry 30 seconds, cabbage broken after adding the right amount of salt, monosodium glutamate, thirteen spices, soy sauce, continue to high heat to stir-fry seasoning evenly.

6. cabbage to crisp and delicious must be stir-fried over high heat, try not to let it out of juice, pour in the fans, eggs quickly stir-fried evenly, so that the fans absorb the sauce in the pot to taste, drizzle a little soy sauce to enhance the color, stir well over high heat can be removed from the pot.

7. Heat the casserole, add a little vegetable oil, sprinkle a small shrimp skin to increase the freshness, the bottom of the shredded onion to increase the flavor, fans, cabbage, and continue to heat for a while, so that the fresh flavor from the inside out, this fresh and delicious cabbage vermicelli is ready.