Eat these 5 kinds of vegetables at the beginning of autumn. They are delicious and high in nutrition.

Time flies so fast, the beginning of autumn is almost in the blink of an eye, and the beginning of autumn this year is August 7th. However, it is still in the dog days, and the hot weather is still unabated, so in addition to eating autumn fat, don't forget to reduce autumn dryness.

Today, I will share with you 5 kinds of vegetables that are suitable for eating before and after the beginning of autumn. They are delicious, inexpensive and high in nutrition. They conform to the solar terms and stay healthy through the seasons. Let's take a look!

① Okra

Okra is known as "green ginseng". It is rich in protein, cellulose, vitamin B1, vitamin B2, vitamin C, and trace elements such as calcium, phosphorus, and iron. It can clear the throat and throat, clear the heat and relieve the fire,

👉Cold okra

1. Scrub the okra one by one. There are a lot of fluff on the surface of the okra. Make sure to rinse it well. Add half a pot of water to the pot. After the water is boiled, add two drops of cooking oil, and then Pour the okra and boil it again

2. Prepare a bowl of ice water in advance, pour the blanched okra into the ice water and soak until it is completely cool. It tastes more crispy in this way.

3. After pulling it out, control the moisture and cut into long sections with an oblique knife. You can also place it directly without cutting. Put some minced garlic and millet pepper on the surface of the okra, heat some hot oil, pour on it, add a spoonful of salt, a spoonful of light soy sauce, a spoonful of oyster sauce, and a spoonful of rice vinegar, and stir well.

② lotus root

Autumn is the best time to eat lotus root. The weather is dry in autumn, and the lotus root can remove the heat and good ingredients, and it is not nourishing.

👉Steamed lotus root folder

2 lotus roots, 2 shiitake mushrooms, 150g minced meat, appropriate amount of chives, 1 tablespoon glutinous rice, a little salt, appropriate light soy sauce, kudzu root powder, water

1. Chop the meat into minced meat, mince the chives; mince the shiitake mushrooms;

2. In a large bowl, minced meat, chopped green onions, and shiitake mushrooms, pour a little light soy sauce, sprinkle a little salt, and then scoop 1 tablespoon of glutinous rice grains, which can be fresh and removed;

3. After stirring evenly, add 1 teaspoon of kudzu root powder, and use potato starch, corn starch, or sweet potato starch to increase the viscosity;

4. Scrape off the outer skin of the lotus root and cut into slices about 3 mm thick. Do not cut between the two pieces to form a lotus root clip; use chopsticks to stuff the meat into the lotus root clip; place the lotus root clip code on the plate;

5. The steamer I use, 100 degrees, 20 minutes is fine; the steamer is the same time; the steamed lotus root folder will have some soup drain, add a little light soy sauce, water, and 1 teaspoon of starch , Into the wok, hook thin gorgon, pour it on the lotus root folder.

③ Pumpkin

"Autumn is here, pumpkins are pretty" The climate in autumn is dry, and pumpkins are rich in vitamins, which are of great benefit to improving the symptoms of autumn dryness. At the same time, pumpkin is also rich in sugars and starches, has good nutritional value, can enhance the body's immunity, blood beauty, prevent stroke and high blood pressure, but also protect the gastric mucosa and help digestion.

Steamed Pumpkin in Honey Sauce

 1. Choose an old pumpkin, clean the skin of the pumpkin with clean water, and cut off the heads at both ends. Cut the pumpkin in half and cut out the pumpkin seeds and pumpkin sacs inside.

2. Cut the pumpkin into small pieces with a knife, and cut as much as you like. Put the cut pumpkin pieces neatly on the plate and steam them on the pot.

3. Steam until the pumpkin is cooked thoroughly, and out of the pot. There will be a lot of water in the steamed pumpkin dish. You don’t need to pour this water out. Just pour some sweet-scented osmanthus flowers on the pumpkin on the dish, and put a little peas around to decorate it. This honey-steamed pumpkin is ready.

④  Yam

Yam is perfect for nourishing the spleen and stomach in autumn. Yam is both medicine and vegetable.

👉Yam Pork Ribs Soup

 1. Clean the prepared ribs. You need to blanch them in cold water. Add ginger slices and cooking wine to a pot under cold water. Boil the water for 3 minutes, so that the cold water pot can better put the ribs inside. Boil the blood, and then clean the cooked ribs;

2. Pour the prepared ribs into the pot, add appropriate amount of water, add some salt, cooking wine, and ginger slices, then you can cover and start cooking. After SAIC, turn to low heat and cook for 8 minutes. Wait until the ribs are simmered. It's okay

3. When stewing the ribs, take care of the ingredients. After peeling the yam, cut it into hob pieces. After peeling the carrot, cut it into hob pieces. After preparation, the yam can be soaked in water and add some white vinegar to avoid oxidation of the ingredients. , Or wait for the ribs to be cooked before processing the yam;

4. After the ribs soup is simmered, add the cut yam and carrots, close the lid, and cook for 3 minutes after SAIC. These ingredients don’t need to be simmered for too long. If you cook for too long, the yam will melt; Out of the pot, sprinkle some chopped green onions.

⑤ Winter melon

Winter melon is not only rich in nutrients, but also has a strong effect of moisturizing the lungs and promoting body fluids, which helps to relieve swelling and relieve autumn dryness. Eating more wax gourd in autumn will prevent many diseases and improve immunity.

👉Minced meat and winter melon

1. First peel and remove the flesh of fresh winter melon, slice (moderate thickness), and cut into triangles. (Just cut it in the shape you like.) Cut the pork into minced pieces.

2. Add oil to the pot and heat, add chopped green onion and garlic slices until fragrant, then add minced meat and stir-fry until the color turns white. Pour in the cooking wine and light soy sauce, and fry the minced meat for color. The cooking wine can remove the fishy smell of pork.

3. Add the winter melon and stir-fry evenly, add salt and oyster sauce, stir-fry evenly, pour in an appropriate amount of water, and cook the winter melon to taste and make soft waxy. Turn off the heat, serve and serve, sprinkle with chopped green onion.