After the autumnal equinox, share 4 vegetable recipes to nourish yin and lungs and eliminate dryness in autumn!

Share 4 practices of these vegetables, save them for later use, learn them, and cook them for your family members to nourish yin and lungs, remove autumn dryness, and let your family members have a healthy body. Here are the practices:

【Yam Lotus Root Big Bone Soup】

Materials needed: 1 yam, 1 lotus root, 1 corn, 2 large bone sticks, a little medlar, appropriate amount of salt, 1 ginger, 1 tablespoon of cooking wine,

Practice steps:

1. Prepare the required materials, wash all the materials, scrape off the skin of the yam and lotus root. Many people will feel very itchy when peeling the yam. After washing the skin of the yam, it is best to wear gloves or Put a fresh-keeping bag on your hands, and then peel them, so that your hands won’t be itchy

2. Cut the yam and lotus root into hob pieces, soak them in clear water, so that the lotus root and yam will not oxidize and turn black, and the corn will be chopped into sections for later use

3. Add water to the pot, then add cooking wine, two slices of ginger, blanch the big bone stick in cold water, boil the water, cook for 5-6 minutes, blanch the bone stick thoroughly, remove the bone stick, and place it in warm water Wash the bone sticks. Bone sticks should be fried in a pot under cold water so that the blood of the bone sticks can be removed, and the meaty smell of the bone sticks can also be removed.

4. Pour out the water from the bone stick, brush the pot clean, add water again, add two slices of ginger, add the bone stick, boil on high heat, cook for 2-3 minutes, skim the foam

5. Cover the pot, change the heat to low heat, and cook for 40-50 minutes. The bone sticks should be boiled on a low fire until it takes a long time to fully cook out the nutrition and flavor of the bone sticks.

6. When the time is up, add corn, yam, lotus root, boil on high heat, turn to low heat, and continue to cook for 30 minutes. When time is up, add salt to taste, turn off the heat, and serve. A pot of delicious and healthy soup It's done.

【Fried lotus root slices with broccoli】

Ingredients needed: 1 lotus root, 1 broccoli, half carrot, an appropriate amount of oil and salt, 2 cloves of garlic, 1 tablespoon of oyster sauce, an appropriate amount of water starch,

Practice steps:

1. Peel the lotus root slices and cut them into slices, soak in light saltwater for 10 minutes, wash, remove and set aside.

2. Cut off the roots of broccoli, break into small florets by hand, sliced carrots, and mince garlic.

3. Bring a pot of water to a boil, add a little salt, and blanch the broccoli. When the color of the broccoli turns dark green, remove the broccoli and place it in cold water to cool down. Remove and drain the water. When broccoli is blanched, adding a little salt to the water will make the broccoli greener. After blanching, wash it in cold water to keep the broccoli crisp and tender, and the color will not turn yellow.

4. Bring the water in the pot to a boil again, add the lotus root slices to blanch for 1-2 minutes, remove the lotus root slices, put them in cold water to cool, and drain the water for later use.

5. Add oil to the pot and heat, add minced garlic, fry the garlic aroma, add carrot slices and stir fry evenly. Add the lotus root slices and stir fry for 1-2 minutes.

6. Add broccoli, oyster sauce, a little salt, and quickly stir-fry evenly on high heat, pour in a little water starch, quickly stir-fry evenly on high heat, turn off the heat, and serve.

【Celery powder】

Ingredients needed: 500 grams of celery, 1 pint of vermicelli, 100 grams of pork, an appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine,

Practice steps:

1. Prepare the required materials, remove the leaves and roots of celery, wash them, and cut the celery diagonally into inch pieces

2. Add water to the pot and bring to a boil, add the vermicelli and cook until soft, soak the boiled vermicelli in warm water for 1-2 hours, soak the vermicelli until there is no hardcore, if the vermicelli is too long, cut it with a knife

3. Cut pork into shreds, chopped green onion, minced ginger, and slice garlic

4. Add oil to the pot and heat up, add the chopped green onion, minced ginger, and garlic slices until fragrant, add the shredded pork and stir-fry, stir-fry the shredded pork until the color turns white, add the celery, and stir-fry for 1-2 minutes

5. Add the vermicelli and stir-fry evenly, pour in soy sauce, cooking wine, add salt, half a bowl of water, and cook for 2-3 minutes. When there is a little broth, turn off the heat and serve.

【Homemade tofu with minced meat】

Ingredients needed: 1 piece of northern tofu, 150 grams of pork, an appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of braised soy sauce, 1/2 teaspoon of thirteen spices, an appropriate amount of water starch

Practice steps:

1. Cut the tofu into small pieces, mince pork, chop green onion, minced ginger, and slice garlic

2. Boil the pot with water, add a little salt, blanch the tofu for 4-5 minutes, add a little salt when the tofu is blanched, and the tofu will not break easily when it is cooked

3. Take out the tofu, put it in cold water and cool it, remove it, and control the water. Put the blanched tofu in cold water and cool it so that the tofu will not stick together

4. Add oil to the pot and heat up, add chopped green onion, minced ginger, and garlic slices until fragrant, add minced meat and stir-fry, stir-fry the minced meat until the color turns white

5. Pour in half a bowl of water, add salt, braised soy sauce, cooking wine, thirteen incense, bring to a boil on high heat, turn to medium and low heat, and cook the tofu until it tastes good. Shake the wok from time to time to prevent the bottom from sticking.

6. When there is a little soup left after the tofu is cooked, pour in an appropriate amount of water starch, heat it on high heat until the soup becomes thick, turn off the heat, and serve.