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Why should we stick autumn fat? What do you like to eat?

The custom of "sticking autumn fat" is a must in autumn every year, because in the past summer, the high temperature and humidity have hurt our vitality. We need to eat more supplements to supplement our energy. In a few days, we will start autumn. So what's the best way to stick autumn fat?

Why should we stick autumn fat?

How to scientifically "stick autumn fat" to achieve health preservation effect? Nutrition experts believe that "stick autumn fat" should be about nutrition balance, don't rush to eat meat, give the stomach an adjustment period.

Because people often eat cold food in summer, the function of spleen and stomach is decreased. If people eat meat in autumn, it will increase the burden of stomach and intestines, lead to digestive dysfunction, anorexia, diarrhea and other symptoms. Therefore, it is advisable to first supplement some nutritious and digestible foods, such as fish, eggs, etc., to give the gastrointestinal tract a period of adjustment.

It should be reminded that the popular "sticking autumn fat" in the past had something to do with the lack of materials, people's lack of food and meat, so when autumn food is abundant, people should eat more meat. Nowadays, "sticking autumn fat" should be raised to a new level, that is to pay attention to the balance of nutrition, reasonable supplement of protein, vitamins and other nutrients required by the human body, control the intake of fat, salt and sugar, so as to enhance the body's resistance.

After the beginning of autumn, we should eat more sour food and less spicy food in order to help the liver qi. We should also eat more food to calm the liver and moisten the lungs, such as lily, lotus root, potato, radish, fungus, yam, lentil, wolfberry, tremella, pork, duck, chicken, rabbit, peanut, eel, crucian carp, yellow fish, grapefruit, pear, apple, etc.

The best recipe for sticking autumn fat in the beginning of autumn

Main ingredient: 500g pork chops.

Seasonings: 1 tbsp white sesame, proper ginger, a little green onion, 2 tbsp raw soy sauce, 1 tbsp cooking wine, 2 tbsp vinegar, 2 tbsp white sugar, 2 tbsp starch water, appropriate salad oil, 200ml water.

1. Chop the ribs into small pieces, put them in the container, add 1 tbsp of soy sauce and cooking wine + scallion and ginger slices and marinate for one night.

2. Drain the marinated spareribs, sprinkle starch on the surface, add twice as much oil in the pot as usual to fry until colored.

3. Fry the ribs and drain.

4. Mix sugar + soy sauce + vinegar + cooking wine + a little water and mix well.

5. Leave a little oil in the pan, put in the scallion and ginger slices and stir fry the bottom of the pan, put in the fried spareribs, add in the mixed sauce and stir well.

6. Add about 200 ml hot water, cover the pot, simmer for about 15 minutes, open the lid and collect the juice. Then put the white sesame seeds on the plate.

The best recipe for sticking autumn fat: Stewed Beef Brisket with yam

Ingredients: 500g beef brisket, 100g yam.

Accessories: 1 carrot, 5g medlar, 5g celery leaf.

Seasoning: 3 shallots, 5g ginger, 10g cooking wine, 5g salt and 5L water.


1. Cut carrot and yam into pieces, clean beef brisket and cut into large pieces.

2. Put the sirloin in the soup pot, add water, add onion and ginger and cooking wine, bring to a boil, remove the froth, and simmer for 2 hours.

3. Add carrot and yam, simmer for half an hour, add salt to taste, add wolfberry, simmer for 1-3 minutes.

4. Put out the pot and bowl, sprinkle some fresh and washed celery leaves to decorate.