Tonic in autumn, chickens, ducks and geese are not as good as it, 1 yuan 1 catty, enhances resistance, much stronger than health products!
We have a saying here: no disease in a summer, three points of emptiness!
That is to say, after experiencing the hot and scorching summer, the body wears a lot.
As soon as autumn arrives, it is a good time to replenish the body, recuperate and store up nutrition for winter.
In fact, since ancient times in the folk, there has been the habit of "autumn supplement".
The autumn season is high and the air is cool and the climate is relatively dry. At this time, it is better to eat scientifically, which is more conducive to health.
When many people hear that they need supplements, they immediately ignore the three-seven-two-one, buy health care products as soon as possible, and eat chicken, duck, and fish vigorously. In fact, this method is extremely unscientific.
Tonic is not a random supplement. It is best to carry out dietary supplements according to the principles of traditional Chinese medicine for maintaining health in spring and summer and nourishing yin in autumn and winter.
Autumn tonic should be targeted, not blind. Eat more warm, nutritious foods.
What ingredients to eat in what season, try to focus on the seasonal dishes of the season.
Today I'm going to teach you this recipe, lotus root meatballs, perfect for fall.
The lotus root at this time is the most crispy time, and it is more nutritious. The price is not expensive per pound, which is very affordable.
Autumn is drier and people are more prone to get angry. Eat some lotus root at this time to prevent getting angry.
Lotus root has the functions of clearing away heat, detoxification, moisturizing dryness and enhancing immunity.
【Lotus Root Meatballs】
Ingredients: Lotus Root Pork Onion Ginger
practice:
The first step is to wash the fresh lotus root, peel it, and then put it into a meat blender and grind it.
Take a piece of fresh pork (preferably pork belly), put it in the meat grinder together with the onion and ginger to make the meat filling.
The second step, put the lotus root and meat filling into a pot, add soy sauce, salt, chicken essence, salad oil, a little starch, and mix well.
Then, stir in a clockwise direction to give the meat filling all the strength.
The third step is to form the meatballs one by one.
Note, try to make the size of the group evenly, so that the maturity can be consistent.
The fourth step, add oil to the pot, and when it is 50% hot, put the balls into the oil pot one by one and start frying.
Be careful to fry slowly over low heat.
When the balls are just put into the oil, do not stir first, wait until they are deep-frying, and then slowly lift them up from the bottom of the balls with a shovel.
The fifth step, when the balls are fried to golden brown and cooked, remove them with a slotted spoon and drain the oil.
Step 6: Add a little base oil to the pot, add onion and ginger to fry until fragrant, add a spoonful of water, put balls, light soy sauce, pepper, chicken essence, and cook on low heat for 6 minutes.
Then after the juice is collected on a high fire, put it on a plate, sprinkle some minced green onion, and minced coriander, and serve.
【Technical points】
1 When adjusting the stuffing, put less salt, because it will be stewed later.
- Make sure to add enough strength to the meat filling, and stir vigorously in a clockwise direction, so as not to crack and fall apart when frying.
3 The meatballs can be eaten directly after they are fried, without stewing, and they have a different flavor.