Sihai network

Why should we stick autumn fat in the early autumn of 2017? Recommended recipes for sticking autumn

Liqiu is the first solar term in autumn. When it comes to Liqiu solar term, people always say "stick autumn fat". Many people call it a bitter summer in summer, so when you enter autumn, you should start to store fat. To prepare for winter, if you lose weight, you need to 'mend'. The way to mend is to 'stick to autumn fat'. Of course, you should first choose to eat meat, 'stick to fat with meat', so what's the best way to stick to autumn fat? The recommended recipe for sticking to autumn fat is recommended!

Paste autumn fat food recommendation 1: Sauce elbow

Sauce elbow is one of the traditional Chinese food. It is rich in nutrition, color, fragrance and so on. Beijing's "heavenly blessing" sauce elbow is well-known. In addition, red braised elbow is a famous historical dish in Weifang Area, which is not greasy because of its soft, material and fat, and rich in nutrition. It has been rated as "famous snack in Shandong".

Practice:

1. Clean up the elbows, put some salt in the onion and ginger, and cook them in the pressure cooker until they are almost done.

2. Draw out the bone;

3. In another pot, put onion, ginger, garlic, pepper to burst out the fragrance, put in the ice sugar, soy sauce, salt, fragrant leaves, nutmeg, put the elbow in, and add the soup just boiled the elbow, just before the elbow.

4. After boiling, stew with medium heat to taste.

5. When there is only a small bowl of soup left, leave the fire

6. Prepare a strong, small food plastic bag in advance. When the elbow is cool, put it in the plastic bag and pour the remaining soup into the middle of the elbow

7. The key to this step is to press the elbow into the plastic bag until it can't be pressed again, and then tie the bag tightly

8. Put it in the refrigerator freezer, take it out after a period of time, and then slice it. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)

Recommendation 2: Roast Duck

There are hanging oven roast, braising oven roast and fork roast. Hanging and braising are the most common. The difference between hanging oven baking and braising oven baking is that the former generally uses hard fruit trees such as jujube, peach and apricot as fuel and closes the oven door to bake with dark fire. They have the same beauty. The roast duck is fed with Beijing filling duck, which is raised to about 4 Jin and fed by force. After 60 or 70 days of feeding, its weight can reach 3 kg, and it has the characteristics of fat body, thin skin and large breast. It is especially suitable for roasting. Beijing duck was originally raised in the river of Yuquan mountain and water gauze. It doesn't freeze in winter. It drinks mineral water and eats mineral fish, shrimp and water grass.

Beijing duck is a kind of waterfowl with delicate meat, good taste and rich nutrition. It contains a lot of unsatisfied fatty acids and does not accumulate in human body. After being absorbed by human body, it can soften heart and brain vessels. The duck skin contains a lot of collagen, which is a good cosmetic. Therefore, Beijing roast duck is a healthy food for all ages! Now, it's better to have the roast duck in the oven hanging from Quanjude hotel in Qianmen Street, Beijing, and the braised duck in the oven made by qiefang hotel. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)

Recommendation 3: beef with sauce

Sauce beef has the functions of Tonifying the middle Qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming the wind, relieving thirst and salivation. It is suitable for people with middle qi depression, shortness of breath, weakness of muscles and bones, anemia and yellow and dizzy face.

Home style beef with sauce

1. Ingredients: choose fresh beef, (2 grams of sand, cardamom, clove, cinnamon, big material and fennel respectively, tie them into small pockets with gauze) spare some garlic and pepper with onion and ginger

2. Cleaning: first put the selected beef into water, soak it for 4-6 hours, soak and wash the blood stasis in the beef, then brush it with a board brush once, and then use cool water for 4 times.

3. Sugar color: put a little base oil in the frying pan and heat the oil. Put the sugar in the pan and fry it well. When you see mushroom foam

Add boiling water to make sugar color. Put the amount of white sugar according to the amount of beef. For example, put 2 Jin into about 1 liang.

4. Cooking: place bones or bamboo plates at the bottom of the pot, place tender meat in the middle, place old meat on four sides, mix with boiling water, add whole material pocket, add more old soy sauce, boil onion, ginger and garlic with high fire for half an hour, and then press the pot. The method of pressing the pot is to press on the beef with bamboo plate or other plates, and then put heavy weight on the bamboo plate.

5. Out of the pot: after pressing the pot, change the small fire soup to just boil, and then boil it for 3 hours. When out of the pot, the meat should be put on the bamboo drawer to avoid crushing the sauce beef, and then it can be cut after it is cold. It takes about 4 hours to make a pot of beef with sauce, and 2.5 kg of cooked meat can be produced for every 5 kg of raw beef.

Key points: keep the soup after the meat is cooked. Use it again and again to make the old soup taste better.