After the end of Heat, the autumn air gradually thickens, the temperature drops, and the dry weather increases the body’s need for moisture. At this time, diet adjustment is particularly important to help the body smoothly transition to autumn and avoid various discomforts caused by dryness. To maintain body moisture and health, it is recommended to add some dishes and soups with nourishing and spleen-strengthening effects to daily diet. dishes such as Stir-Fried Eggs with Black Fungus and Carrots, Cabbage and Egg Stir-Fry with Chicken Thigh Meat, and Shiitake Mushroom Sauce Duck are very suitable for consumption after the end of Heat, as they can effectively provide rich nutrition while helping to regulate the body’s dryness.
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1. Stir-Fried Eggs with Black Fungus and Carrots
Ingredients:
– Eggs: 3;
– Black Fungus: 50g (soaked dried black fungus or fresh black fungus);
– Carrots: 1;
– Garlic: 2 cloves;
– Salt: to taste;
– Light Soy Sauce: 1 tablespoon;
– Pepper: a little;
– Oil: appropriate amount.
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Method:
1. Prepare the ingredients: soak the dried black fungus in advance, wash and cut it into small pieces. Peel the carrots and cut into thin strips or slices. Slice the garlic and break the eggs in a bowl, add a little salt and beat well.
2. Fry the eggs: heat oil in a pan, pour in the beaten eggs when the oil is hot, fry until set, then cut into small pieces and set aside.
3. Stir-fry the vegetables: leave a little oil in the pan, sauté the garlic, then add the carrots and stir-fry for 1-2 minutes until slightly soft. Then add the black fungus and continue stir-frying for 1-2 minutes.
4. Combine: add the fried eggs back into the pan, season with light soy sauce, salt, and pepper, and stir-fry evenly.
5. Serve: once well-cooked, plate and serve.
Friendly reminder:
(1) Wash the soaked black fungus clean for better taste, it is recommended to soak in hot water.
(2) Do not overcook the carrots and black fungus to maintain a crisp texture.
(3) Fry the eggs until golden yellow, do not overcook to maintain a tender texture.
2. Cabbage and Egg Stir-Fry with Chicken Thigh Meat
Ingredients:
– Chicken Thigh Meat: 200g;
– Cabbage: 200g;
– Eggs: 2;
– Garlic: 2 cloves;
– Light Soy Sauce: 1 tablespoon;
– Dark Soy Sauce: 1/2 tablespoon;
– Salt: to taste;
– White Pepper: a little;
– Cooking Wine: 1 tablespoon;
– Oil: appropriate amount.
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Method:
1. Prepare the ingredients: debone the chicken thigh meat and cut into small pieces, marinate with cooking wine, light soy sauce, and a little salt for 10 minutes. Shred the cabbage, slice the garlic, and beat the eggs.
2. Fry the eggs: heat oil in a pan, pour in the beaten eggs, stir until set, then set aside.
3. Stir-fry the chicken thigh meat: leave a little oil in the pan, sauté the garlic, then add the marinated chicken thigh meat, stir-fry until color changes and slightly caramelized.
4. Stir-fry the cabbage: add the shredded cabbage, stir-fry for about 3 minutes until tender, then season with a little dark soy sauce and white pepper.
5. Combine: add the previously fried eggs to the pan, stir-fry evenly, adjust salt to taste, and cook for a moment before serving.
Friendly reminder:
(1) Marinate the chicken thigh meat before frying, be careful not to overcook to maintain tender meat.
(2) Cabbage cooks quickly, so do not overcook to retain its crisp texture.
(3) For additional flavor, add a little chili pepper or other seasoning to the dish if desired.
3. Shiitake Mushroom Sauce Duck
Ingredients:
– Duck Leg: 500g;
– Shiitake Mushrooms: 150g (soaked dried shiitake mushrooms or fresh shiitake mushrooms);
– Ginger: 3 slices;
– Scallion: 1;
– Garlic: 3 cloves;
– Cooking Wine: 1 tablespoon;
– Light Soy Sauce: 2 tablespoons;
– Dark Soy Sauce: 1 tablespoon;
– Doubanjiang (Broad Bean Paste): 1 tablespoon;
– Granulated Sugar: 1 tablespoon;
– Salt: to taste;
– Pepper: to taste;
– Water: appropriate amount;
– Oil: appropriate amount.
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Method:
1. Prepare the ingredients: cut the duck leg into pieces, wash and set aside. Slice the shiitake mushrooms (soaked dried mushrooms need to be prepared in advance). Slice the ginger, scallion into sections, and mince the garlic.
2. Sauté the shiitake mushrooms: heat oil in a pan, sauté the shiitake mushrooms until fragrant, then set aside.
3. Cook the duck meat: add oil to the pan, sauté the ginger slices and minced garlic until fragrant, then add the duck meat and cook until the color changes. Add cooking wine to remove any unwanted odor.
4. Add seasonings: add light soy sauce, dark soy sauce, doubanjiang, and sugar, stir-fry evenly to color the duck meat.
5. Simmer: pour in enough water (just enough to cover the duck meat), add the sautéed shiitake mushrooms and scallions. Bring to a boil, then simmer over low heat for 30-40 minutes until the duck meat is tender and flavorful.
6. Reduce sauce: adjust salt and pepper to taste, then continue simmering over low heat until the sauce thickens before serving.
Friendly reminder:
(1) When sautéing shiitake mushrooms, a bit more oil can enhance their flavor.
(2) Choosing duck leg with skin on adds richness and flavor to the dish.
(3) Maintain moderate water levels during simmering to prevent the soup from becoming too watery.
Through these nourishing dishes and soups after the end of Heat, not only can you effectively moisturize the body but also help you smoothly sail through autumn while maintaining health and vitality. #RecordOfAutumnRecipes#
