20 19 shallow summer science knowledge, shallow summer seasonal food encyclopedia

Little summer is the eleventh solar term among the twenty-four solar terms of the lunar calendar and the fifth solar term in summer, which marks the official start of the last month of summer. When the sun reaches longitude 105 degrees, it is called the solar term. Summer heat, which means hot, is a little hot, not very hot. It means that the weather is getting hotter, but it is not the hottest, and most parts of the country are basically in line with it. The following is what I collected for you about 20 19, a little knowledge of popular science, and a complete collection of seasonal food in summer. I hope I can help you.

Summer food classics: what to eat in summer, summer seasonal food encyclopedia.

Chasing coolness on a summer night

Song Yang Wanli

The heat at night is still the same as that in the afternoon. Open the door and stand in the middle of the moon.

Deep in the bamboo forest, insects are singing, sometimes it's cool, only the wind.

Title map warm air. As soon as the heat is over, it will soon enter the first day of summer. The temperature is getting higher and higher, and the south wind is the majority. Even the wind is heated, so there is "warm wind" waiting for it.

Seasonal products: watermelon, lentil, cowpea, mung bean, mung bean, tomato and watermelon.

With the passage of time, the summer solstice, the day began to get shorter and the weather became hot. From now on, all parts of the country have gradually entered the stage of the highest temperature in the whole year, and the so-called "dog days" have also begun. For modern people with electrical appliances, it is not difficult to prepare all kinds of cold drinks. In ancient times, it was rare to eat ice in midsummer. More people poured a pot of cold dishes or watermelons with cold water. At this time, all kinds of beans have also entered the peak season, such as lentils, cowpeas and green beans, which are even worse than those in long summer.

Seasonal fruit: watermelon

Watermelon comes from textual research on plant names and facts.

It is not uncommon to eat watermelon in cold winter, but when it comes to this fruit, it is more a memory related to midsummer. Watermelon originated in Africa and spread widely in China since it was introduced to China in Han Dynasty. Scholars also seem to like it. There are many poems about watermelons in the past dynasties, and a poem "Red Melon" by Qu You in the Ming Dynasty also left it with the reputation of "Jasper House". Watermelon pulp contains sugar and high water content. Among many fruits in summer, it is the best fruit for clearing away heat and relieving summer heat, promoting fluid production and quenching thirst. Ben Jingyuan soon regarded it as "natural white tiger soup" and had the reputation of "enlightening the mind and sprinkling dew on the heart". In addition, watermelon peel and watermelon seeds are also edible and have certain therapeutic effects.

Since it is widely planted and popular, there are naturally many varieties of watermelon. For example, it was recorded in the Chronicle of Yanjing in Qing Dynasty: "In early June, watermelons came out, including white, black skin, yellow sand pulp and red sand pulp." Seedless watermelons used to be rare, but now they are very common. Common excellent products in the market, such as ruby, black beauty, honey treasure and so on. The shape, taste and time to market are all different, and everyone is familiar with it. In recent years, it is more like mini watermelon, square watermelon, ornamental watermelon and other special varieties, which are novel and impressive, but the taste is second.

Watermelon processing: watermelon seeds

Eating melon seeds is a major feature of the Chinese world. Melon seeds are a general term. There are three most common types: watermelon seeds, sunflower seeds and pumpkin seeds. Nuts rich in nutrients are covered with fragile shells and need to be eaten. The edible records of watermelon seeds have existed since the Ming Dynasty. The watermelon entry in Compendium of Materia Medica says, "Melon seeds burst into kernels, and both raw and fried are good", and there are earlier documents indicating that Emperor Zhu Yuanzhang likes to eat salty and roasted fresh watermelon seeds.

Chewing melon seeds is fragrant, but it has high oil content. In addition, roasted seeds and nuts will add various seasonings, so be careful not to overdo it. If you have an oven at home, try baking fresh melon seeds. Fresh melon seeds obtained from cut watermelons and pumpkins can be directly baked as long as they are washed, even if no seasoning is added.

Seasonal vegetables: lentils

Lentils have flat pods, also known as eyebrow beans, magpie beans and hedge beans. This plant originated in Africa and South Asia, was first widely planted in India, and later spread to all parts of China, especially Shandong. Common varieties such as white lentils, purple lentils, pig ears and green beans have their own advantages.

Beans come from textual research on plant names and facts.

The tender pods and beans of lentils are edible and can be fried, boiled, pickled or dried in the sun. There are black and white seeds. White lentils are mainly used as medicine, and their beans are boiled with sugar, which is comparable to lotus seeds. "Compendium of Materia Medica" also explains this: "Hard-shelled white lentils, their offspring are full, white and yellowish, fishy, warm in nature, nearly neutral, and also the valley of the spleen. Its soft shell and black magpie color are slightly cool, but it is edible and also regulates the spleen and stomach. " In addition, there are reddish-brown lentils, the so-called "red snow beans" in Guangxi, which also have the therapeutic effect of clearing liver and improving eyesight. But like many beans, some chemicals contained in raw lentils are toxic to human body and must be cooked before eating.

Seasonal vegetable: cowpea

Cowpea comes from textual research on plant names and facts.

There are many varieties of cowpea used as vegetables, which are generally divided into white skin, green skin, flower skin and red skin according to skin color. The southern region is also called Mi Dou and Long Bean. There are many ways to eat. Although they are vegetables in summer, they often eat sour beans or dried jiangdou barbecue in winter, which is not inferior to fresh cowpeas. No wonder Li Shizhen praised "fruits and vegetables, grains, leisure is the best, the crown of beans." In Yuan Mei's "Suiyuan Food List", there is a more exquisite way to eat: "Cowpea is fried with meat, and the meat is removed when serving. And remove the tendons from the tender ones. " Meat has become a supporting role of cowpea, and its taste is delicious.

Seasonal vegetables: sword beans

Concha canadensis is derived from the textual research of plant names and facts.

There is a passage about green beans in Su Wen lue in Qing Dynasty: "Sword bean, a kind of green bean. Pick tender pods, remove the hard silk on both sides, cut them off and fry them in soy sauce. Or boiled in water with soy sauce and sesame oil. It is also beautiful if stewed with tofu. Kidney beans and lentils are taken care of. " However, the sword bean mentioned here is another kind of bean. Now green beans are actually "sword beans". Bean pods are richer and more tender than sword beans, which can be fried or accompanied with meat, and the latter is more used as medicine.

However, some people are completely indifferent to the difference between these beans. For example, Mr. Su Shi, a great writer, created Dongpo bean porridge, which is to boil all kinds of sword beans, lentils and cowpeas into bean soup and eat it with brown sugar of rice porridge. It is said that it is also quite tasty. Su Shi's own bean porridge is proof? "The ground is as bright as jade, and the boiled beans in the sand bottle are as soft as crisp." The so-called chef, I think so.

Seasonal ingredients: mung beans

Mung beans come from textual research on plant names and facts.

Mung beans, also known as beans and green adzuki beans, are named because their seed coats are green, but they also have three colors, yellow, brown and black, which are rare. According to the luster of seed coat, it can be divided into bright mung bean and hairy mung bean. Mung beans, like red beans, have been cultivated in China for more than 2,000 years. Jilin, Liaoning and Guangxi are the main producing provinces of mung beans. Mung bean is also a common traditional ingredient in Southeast Asia, but it is rarely eaten in the western world. Indians are used to cooking it with curry, mainly for stews. This way of eating is also interesting. As for China people, they are more accustomed to making porridge, soup and cakes, which are light in taste and pay more attention to health preservation. Chen Zaimin's book "Guo Shou Li" is comprehensive enough: "Mung beans are sweet and cold in nature, relieve summer heat, relieve all kinds of toxins, moisten the skin, grind the five internal organs into powder, relieve all kinds of heat and benefit qi, so making cakes, cooking porridge or drinking soup is extremely beneficial."

Mung beans are edible: mung bean sprouts

Mung bean germination is a wonderful process. Soak mung beans in warm water overnight to awaken their activity and keep them moist. As long as the temperature is right, mung beans will germinate soon. In this process, the nutrients stored in beans will be converted into amino acids that are more easily absorbed by the human body, and vitamin C will also increase. The nutritional value of moist and smooth mung bean sprouts is actually higher than that of mung beans.

Eating mung bean sprouts in summer is quite refreshing and suitable for stir-frying. "Compendium of Materia Medica" records: "All beans germinate and are fishy and tough, but the bud of this bean is beautiful and unique, which is regarded as strange by today's people and unknown by the ancients. However, due to the damp heat, it is quite sore, which is slightly different from the nature of mung beans. "

According to the field investigation of Japanese bean sprout manufacturers in China, mung beans made in Baicheng, Jilin and Yulin, Shaanxi have the best taste. Try one or two if you can.

Mung bean: Mung bean cake.

In Li Shizhen's Compendium of Materia Medica, we can see the record of mung bean cake: "Grind mung bean into flour, filter to get powder, and stew the cake as bait? It has the functions of clearing heat, benefiting qi, regulating five internal organs, calming the heart and thickening the stomach. " Strictly speaking, the original mung bean cake should be regarded as Beijing-style cake. However, there are two kinds of mung bean cakes circulating in the north and south. The mung bean cake in the north is the so-called Beijing-style mung bean cake, which is made of mung bean powder, pea powder and sweet osmanthus. There is no oil in the production process, so the entrance is soft and fresh, with a dry texture. The mung bean cake in the south is the most authentic in Suzhou and Hangzhou. The biggest difference from the mung bean cake in the north is that cooked lard or sesame oil is added, which makes it more oily and sweeter. For the difference between this method and the materials used, please refer to the Qing Dynasty cookbook "Tiaodingji". "(Method 1) Cook the beans, mash them slightly, mix them with glutinous rice flour, steam the cakes with foreign sugar, or use white flour. (2) Grinding and sieving, adding three portions of fragrant rice flour, and steaming with fat oil and foreign sugar. (Method 3) Put one or two pieces of bean powder and three pieces of water into a bowl, add sugar and stir well, put it into a casserole and boil it into a paste, then take it out and put it into a bowl to make a cake. " As for the choice, it depends on personal taste.

Mung bean cake without stuffing can also be made mainly of mung bean powder.

Seasonal vegetables: tomatoes

Cucumber comes from textual research on plant names and facts.

Tomatoes originated in South America and were originally planted just for viewing. Because of its glamorous appearance, people turned their heads and left because they suspected that it was highly toxic. It was not until the17th century that its sweet and sour taste and rich nutrition were gradually accepted by everyone and quickly became popular in the western world. All kinds of sauces, salads, side dishes and preserved fruits emerge one after another. Tomatoes were introduced to China in the Ming and Qing Dynasties, and they were named "tomatoes" because they came from the west. But before that, China people also cultivated small tomatoes as fruits, which were called "small sour fruits" and "small golden melons", which are today's cherry tomatoes. In addition, there are clusters of tomatoes shaped like grapes, which are widely planted in Europe and rarely seen in China. In recent years, a new dark red black tomato has appeared, which is more rich and sweet, and is regarded as a new leader in the tomato family.

Lycopene is one of the unique components in tomato, and it is also one of the most antioxidant substances in nature at present, and its anti-cancer, anti-radiation and anti-aging effects are particularly obvious. However, this ingredient is more conducive to absorption only after it is dissolved in oil, so cooked tomatoes can play a more nutritional role than raw or cold. In hot summer, the sun protection function of tomatoes is also first-class, and a bowl of tomato eggs or tomato brisket is a good choice.

Seasonal Best Product: Watermelon Granita

Granita, which originated in Sicily, Italy, is a semi-frozen dessert between ice cream and shaved ice. It is mainly made of white sugar, clear water and spices. This paper introduces a hand-made method, which will make the crystal bigger, but it will not hinder the delicate fragrance and chilled taste of watermelon. If you like, you can add some wine to taste. Let's pick up the watermelon and try it!

Preparation materials:

Proper amount of seedless watermelon

1 lemon

A small amount of fine sugar

Production steps:

Cut 1 green lemon in half and squeeze out lemon juice.

2 Pour sliced watermelon and lemon juice into a blender and add a small amount of fine sugar.

3 Beat into watermelon puree, pour into container, cover with plastic wrap, and freeze in refrigerator for 2 hours.