After autumn, my family often makes these 5 home-cooked dishes. The ingredients are fresh, nutritious and delicious.

After the summer heat, the weather is obviously not that hot anymore, and you can still feel the cool autumn feeling when you go out in the morning and evening. People who have just experienced a hot summer consume a lot of their bodies. They are most likely to feel uncomfortable due to autumn dryness when the seasons change. At this time, in addition to drinking more water to replenish moisture, you also need to eat more fresh and nutritious foods. Food to replenish energy for the body.

In autumn, it is very important to supplement nutrition for your family. Eating big fish and meat blindly can easily lead to internal heat, so it is important to have a reasonable mix of meat and vegetable ingredients. Below, I will share with you 5 home-cooked dishes suitable for autumn, which are nutritious, simple and delicious.

Roast Pork with Bean Curd

Roast Pork with Bean Curd is a common side dish at my house after autumn. Compared with ordinary braised pork, this dish has a richer bean flavor. , it won’t taste too greasy. Bean curd is a protein-rich ingredient. The bean curd soaked in broth is more fragrant than meat. Every time I make this dish, the bean curd is eaten first.

The specific preparation method of yuba roast pork:

1. Clean the pork belly and cut into small pieces, blanch it in boiling water to remove blood foam and impurities.

2. Soak the dried yuba in warm water, cut into oblique sections and set aside.

3. Heat oil in a pot, stir-fry a little ginger and garlic, then pour the pork belly into the pot and stir-fry until it changes color.

4. Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, rock sugar, and salt to the pot, season and color, then add enough water to stew the pork belly for about 40 minutes.

5. When the pork belly is fragrant, put the yuba into the pot and simmer together with the pork belly for about 15 minutes.

6. Open the lid and stir-fry a few times to thicken the soup.

Stewed Lotus Root Meatballs with Seasonal Vegetables

Lotus root is a seasonal ingredient in autumn. It is moisturizing and nourishing. Eating some in moderation is very good for the body. There are many ways to make lotus root. My family’s favorite is The lotus root balls I made with lotus roots taste fragrant but not greasy. Paired with fresh seasonal vegetables, the nutrition is very balanced.

The specific preparation method of braised lotus root balls with seasonal vegetables:

1. Cut the fresh lotus root into pieces and put it into a food processor to make a puree. Use the same method to beat the pork into meat filling.

2. Mix the lotus root puree and pork filling thoroughly, add a little salt to taste, and form into round balls.

3. Heat oil in a pot, put the meatballs into the pot and fry until golden brown. Turn on low heat and fry the meatballs as thoroughly as possible.

4. Leave a little base oil in the pot, sauté the minced garlic until fragrant, add the snow peas, fungus, and crab-flavored mushrooms and stir-fry evenly.

5. Stir-fry the vegetables until they are 50% cooked, then add an appropriate amount of water. After the water boils, add the fried lotus root balls.

6. Add a little salt, sugar, light soy sauce, oyster sauce, and chopped pepper to the pot to taste, then turn on low heat and simmer the meatballs thoroughly.

7. When the ingredients are fully mature, add thin gravy and the soup will thicken.

Steamed Baby Cabbage with Garlic Vermicelli

As the weather turns cooler in autumn, it is no longer suitable to eat cold vegetables. If you want to make delicious vegetables simply, steaming is more suitable. . This steamed baby cabbage with garlic vermicelli and vermicelli is always on the plate every time my family makes it. The steamed baby cabbage tastes tender, juicy and very appetizing.

The specific preparation method of steamed baby cabbage with garlic vermicelli:

1. Wash the baby cabbage, divide one vegetable into four parts evenly, and put them neatly on the plate.

2. Soak the mung bean vermicelli in warm water, cut it slightly shorter, and spread it on the baby cabbage.

3. Heat oil in a pot, sauté minced garlic and millet until fragrant. Turn off the heat when you smell the aroma. While the pot is still warm, add light soy sauce, oyster sauce, salt, sugar and water and stir evenly. , make garlic sauce.

4. Pour the prepared garlic sauce on the baby cabbage, then steam it for about 10 minutes.

Stir-fried beans with minced meat, olives and vegetables

Stir-fried beans with minced meat, olives and vegetables is a veritable side dish. Every time you make this dish, the rice must be steamed more. Beans are a must-have at the turn of summer and autumn. The price is very cheap, you can buy a big handful for a few dollars, and stir-fry it with some minced pork and olives, the taste is really amazing!

The specific preparation method of stir-fried green beans with minced meat, olives and vegetables:

1. Remove the tendons from the green beans, clean them, and cut them into small pieces for later use.

2. Cut the pork into mince, add a little cooking wine and white pepper and marinate for 10 minutes.

3. Heat oil in a pot, sauté minced garlic and millet until fragrant, then add minced pork and stir-fry until loose.

4. Put the green bean segments into the pot and stir-fry with the minced pork. The green beans must be stir-fried until they are completely mature.

5. Finally add 2 tablespoons of olives for seasoning. No need to add additional salt, just season with olives.

Okra with garlic sauce

Okra has high nutritional value. Every time I see good-quality okra in the supermarket, I have to buy some. Okra is rich in vitamins. , eating it in moderation during the change of seasons is very good for the body and can enhance immunity. Many people also call okra "green ginseng".

The specific method of making okra with garlic sauce:

1. Clean the okra, blanch the whole okra in boiling water for 2 minutes, take it out and let it cool, then cut it into sections and set aside. .

2. Heat oil in a pot, sauté minced garlic until fragrant, then add light soy sauce, salt, sugar, oyster sauce and water, stir evenly, then add a little thin gravy to thicken the sauce.

3. Pour the prepared sauce onto the blanched okra, stir evenly.

After autumn, I often make the above five home-cooked dishes for my family. Most of them are fresh seasonal vegetables. When paired with meat, they taste delicious but not greasy. This method is nutritious. Balanced, not easy to get angry, family members can eat safely and healthily, and the seasons change smoothly.