Autumn has arrived, and the temperatures are gradually dropping. However, the effects of autumn dryness are also gradually becoming apparent, leading to symptoms such as skin dryness and dry mouth. Therefore, it is especially important to pay attention to choosing foods that can nourish yin, moisturize the lungs, cool the body, and prevent dryness while avoiding some unhealthy dietary habits. It is recommended that everyone eat more of the three dishes: loofah shrimp and mushroom soup, stir-fried shredded carrots with meat, and stir-fried celery with shredded meat during the autumn season. They are not only delicious but also have excellent effects on nourishing yin and moisturizing the lungs, helping to smoothly get through the autumn. In addition, it is best to avoid eating raw, cold, and spicy foods to prevent worsening discomfort and affecting health.
Eat 3 dishes:
1. Loofah Shrimp and Mushroom Soup
Ingredients: Loofah: 1; Shrimp: 200 grams; Mushrooms: 150 grams (such as shiitake, enoki, oyster mushrooms, etc.); Ginger: 3 slices; Garlic: 2 cloves; Green onion: 1; Chicken broth or water: an appropriate amount; Cooking wine: 1 tablespoon; Salt: to taste; White pepper: a little; Cooking oil: an appropriate amount
Steps:
1. Prepare the ingredients: Peel the loofah and cut it into chunks; clean the shrimp and remove the shrimp thread; wash the mushrooms and tear them into small pieces; julienne the ginger, crush and mince the garlic, and chop the green onions for later use.
2. Marinate the shrimp: Place the shrimp in a bowl, add 1 tablespoon of cooking wine and a little white pepper, mix well and marinate for 10 minutes to remove the fishy smell and enhance flavor.
3. Sauté the seasonings: Heat a pan with oil, add the ginger and garlic, and stir-fry over medium-low heat until fragrant.
4. Stir-fry the shrimp: Add the marinated shrimp to the pan, stir-fry until the shrimp changes color, then remove and set aside.
5. Cook the mushrooms: Add an appropriate amount of chicken broth or water to the pot, bring it to a boil, then add the mushrooms and cook for about 5 minutes until soft.
6. Add the loofah: Add the loofah chunks to the pot and continue cooking for about 3 minutes until they become soft.
7. Add the shrimp: Put the stir-fried shrimp back into the pot, mix evenly with the loofah and mushrooms, and cook for about 2 minutes to allow the shrimp to absorb the soup’s flavor.
8. Season: Add an appropriate amount of salt and a little white pepper, adjusting according to personal taste, and stir to combine.
9. Plate: Serve the cooked loofah shrimp and mushroom soup, garnished with chopped green onions, and it is ready to enjoy.
