After the beginning of autumn, the weather gradually turns cooler, and the humidity in the air starts to decrease. Many people are prone to symptoms like dry throat and dry nose. During this time, it is advisable to choose food with moistening and nourishing effects to help the body cope effectively with the dry climate. Here are four dishes recommended for use after the beginning of autumn: stir-fried pumpkin, corn and winter melon pork rib soup, Sichuan snow pear and dried fig soup, and steamed chicken meatloaf with luffa. These dishes not only taste refreshing but also moisturize the throat, protect the respiratory tract, and prevent discomfort caused by dryness.
### Stir-fried Pumpkin ###
Prepare ingredients: 300g pumpkin, 1 red pepper, 2 slices of ginger, 2 cloves of garlic, salt, white pepper powder, cooking oil, and chopped scallions (optional).
1. Prepare the pumpkin: Peel and deseed the pumpkin, cut it into thin slices or small pieces. Soak the cut pumpkin pieces in water for 10 minutes to remove some surface starch.
2. Prepare the seasonings: Wash the red pepper, remove the seeds, and cut into small pieces. Slice the ginger and chop the garlic.
3. Stir-fry the pumpkin: Heat a wok with cooking oil, then add the ginger slices and chopped garlic to stir-fry until fragrant.
4. Add the pumpkin: Put the pumpkin pieces into the wok, stir-fry over medium heat until the pumpkin surface slightly softens. You can add a little water to help the pumpkin cook better, stir evenly.
5. Season and continue cooking: Add salt and white pepper powder to taste, continue stir-frying until the pumpkin pieces are cooked through and slightly colored. The pumpkin is cooked to a soft texture, cooking time depends on the size of the pumpkin pieces, typically 5-8 minutes.
6. Add the red pepper: Lastly, add the chopped red pepper and stir-fry evenly until the red pepper softens.
7. Serve: Sprinkle chopped scallions over the stir-fried pumpkin before serving.
Tip:
– When stir-frying the pumpkin, avoid high heat to prevent the outside from burning before the inside is cooked.
– Use a moderate amount of water when adding, do not make the pumpkin too moist.
– Red pepper can be adjusted according to personal preference or choose other vegetables you like.
### Corn and Winter Melon Pork Rib Soup ###
Prepare ingredients: 500g pork ribs, 2 corn ears, 300g winter melon, 3 slices of ginger, 2 spring onions, salt, 1 tablespoon cooking wine, white pepper powder, and water.
1. Prepare the pork ribs: Rinse the pork ribs, blanch them in boiling water with ginger slices and cooking wine, boil for 2-3 minutes, then rinse with clean water.
2. Prepare the corn and winter melon: Cut the corn into sections; peel, deseed, and cut the winter melon into chunks.
3. Prepare soup ingredients: Slice the ginger, chop the spring onions.
4. Stew the pork ribs: In a pot, add enough water, put in the blanched pork ribs. Add ginger slices, spring onions, bring to a boil, skim off the foam, then simmer over low heat for 30 minutes.
5. Add the corn and winter melon: Add the cut corn sections and winter melon chunks to the pot, continue simmering over low heat for 20-30 minutes until the winter melon turns transparent and the corn is tender.
6. Season: Add salt and white pepper powder to taste, stir well, simmer for a few minutes to enhance the soup.
7. Serve: Dish out the cooked corn and winter melon pork rib soup and serve.
Tip:
– When stewing the pork ribs, it is recommended to blanch them to remove the gamey taste and clear the broth.
– Maintain low heat while simmering the soup for better flavor and tender pork ribs.
– Cut the winter melon evenly for uniform flavor infusion.
– Personal tastes can enhance the soup with additional ingredients such as carrots, wolfberries, etc., to enrich the soup’s flavor.
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