Why do you eat noodles on the solstice in summer?

I think you must have heard the saying: On the solstice in winter, people will eat noodles in jiaozi. Literally, Japanese people eat noodles in summer, but few people know why Japanese people eat noodles in summer. I have searched the relevant information about eating noodles from the summer solstice. Friends who want to know should come and see it. I also introduced what noodles to eat on the solstice in summer.

Why do you eat noodles on the solstice in summer?

Since ancient times, there has been a folk proverb in China, "Eat noodles when you eat jiaozi from the winter solstice". Eating noodles from summer solstice is an important custom in many areas. There is a folk proverb that "Eating noodles from summer solstice shortens the day". There are many kinds of noodles in the south, such as Yangchun noodles, dried soup noodles, shredded pork noodles, three fresh noodles, sesame oil noodles and cold noodles, while noodles with gravy and noodles with dregs in the north.

On the solstice of summer, there is a saying about eating noodles. Although summer solstice is not the hottest time in summer, it means that hot summer is coming. People began to change their diet from the solstice of summer, taking low-calorie, easy-to-make, cool food as the main diet, and noodles are usually the first choice for ordinary families. Therefore, the summer solstice is also called "subduction surface".

In ancient times, people usually held sacrificial ceremonies from the summer solstice to pray for God to bless disasters and save a year. "Zhou Li Chun Guan" contains: "With the arrival of summer, go to local things." Sacrificing to God in the summer solstice of the Zhou Dynasty means eliminating plague, famine and starvation. At this time, new folk wheat came out, and people sacrificed pasta to the gods. The custom of eating pasta from summer solstice has also spread to this day.

Because new wheat has appeared from summer to sun, eating noodles from summer to sun also means tasting new things. From the point of view of nutrition, it is the time for wheat harvest and new flour to go on the market from summer to around, and the nutritional components in fresh flour are high. In the past, people ate more noodles at this time, on the one hand, to celebrate the harvest, on the other hand, they could also absorb rich nutrition from noodles made of delicious new flour.

Wheat is sweet and cool, entering the heart, spleen and kidney meridians; Compendium of Materia Medica says that "wheat flour can tonify deficiency, strengthen skin, strengthen body, thicken stomach and strengthen tendons", and Compendium of Medical Forest says that it "relieves annoyance, stops bleeding, facilitates urination and moistens lung dryness". Some people like to eat hot noodles and sweat more in hot summer to get rid of the moisture and summer heat trapped in the human body.

In addition, symptoms such as nasal congestion, aversion to cold, headache and heavy body often appear after catching a cold in summer. Boil a bowl of hot noodles, add some scallion and pepper, and taste it while it is hot, which has a certain auxiliary therapeutic effect.

There are many benefits of eating noodles on the solstice in summer, but eating noodles is also exquisite. Noodles are better, but you should pay more attention to soup, and don't forget the nutrition of soup. Because a lot of B vitamins will be dissolved in the soup when noodles are cooked, don't forget to drink more soup when eating noodles.

Therefore, the answer to why we should eat noodles on the solstice of summer is to get a good color, and also to remind everyone to pay attention to heatstroke prevention and cooling.

What noodles are good to eat on the solstice in summer?

Speaking of eating noodles on the solstice in summer, I like noodles best. When I was a child, it was time-consuming to eat noodles on the solstice in summer. In the morning, I went to my vegetable field and picked some vegetables, such as cowpea, pepper, eggplant and tomato, which are all essential dishes in my vegetable field. There are also leeks, garlic paste, sesame paste, bean sprouts, Chinese cabbage and so on. And there must be seven or eight kinds without them. Vinegar must be added to tomato and egg gravy, mushu bacon gravy, eggplant noodles gravy, Chili fried pork, boiled leek, boiled bean sprouts, boiled cowpea, boiled cabbage, sesame sauce and garlic paste. There is not so much time now, and there are fewer dishes to eat noodles with gravy.

Method for making tomato noodles

Ingredients: 300g of tomatoes, 0/00g of eggs/kloc.

Seasoning: ginger and garlic 10g, salt 15g, sugar 5g, soy sauce 2g and salad oil 50g.

Production: 1, washed tomatoes, cut into 2 cm cubes for use; Beat the eggs for later use; Cut ginger and garlic into rice for later use; 2, pour 30 grams of salad oil into the pot, burn 30% heat, pour the broken eggs, slowly slide open, and set aside; 3. Heat the pan again and pour the salad oil. Heat to 50%, add ginger and garlic and saute. Add tomatoes and stir fry. Add salt, sugar and soy sauce and stew for about 5 minutes. When the tomato soup overflows, add the eggs and stir well. Take the soup out of the pot.

Method for making garlic oil-sprinkled noodles

Ingredients: 250g noodles.

Ingredients: 50g cucumber, 50g bean sprouts and 50g carrot.

Seasoning: salad oil 30g, pepper noodles 20g, spiced noodles 3g, salt10g, fresh shrimp sauce 20g, vinegar15g and garlic 30g.

Production: 1, wash cucumber, bean sprouts and carrots, shred cucumber and carrots, and chop garlic into garlic paste for later use. 2. Mix pepper noodles, spiced noodles and salt. 3, the pot is on fire, pour 2 liters of water, the water should be boiled, the bean sprouts are cooked, and the cold water is removed; Wait until the water boils again. Add noodles and cook. Take out the cold water and set it aside. 4. Pour salad oil into the pot and heat it to 70% to 80% heat. Put the mixed Chili noodles and garlic on the noodles, drizzle with fresh shrimp sauce and vinegar, and drizzle with hot oil.

Method for making noodles with diced meat sauce

Ingredients: 250g noodles, 50g cucumbers, 50g bean sprouts, 300g pork belly, 50g carrots150g potatoes100g onions.

Seasoning: June fresh bean paste100g, Pixian bean paste 50g, cooking wine15g, sugar 30g, vinegar 20g, soy sauce10g, star anise 3g, Jiang Mo10g and salad oil 50g.

Production: 1, pork belly washed and cut into diced beans for use; 2. Wash and peel carrots and cut them into dices; Wash potatoes, peel and cut into pieces; Peel the onion, wash it and dice it for later use. 3, pot fire, pour salad oil to burn 30% heat, add pork belly diced, stir-fry star anise, pork belly oil overflows; Add Jiang Mo, stir-fry diced carrots, stir-fry diced potatoes and diced onions when the water content decreases; 4. Pour Pixian watercress and June fresh bean paste, stir well, add cooking wine, vinegar, soy sauce and water, and cook until the sauce is thick. 5. Pour water into the pot, cook the noodles, and add bean sprouts when the noodles roll. Turn off the fire if it burns again. I like to eat soft food and soak for a while. Take out the hard food first and put it in a bowl with cold water for later use. 6. Cut into shredded cucumber, put it in a noodle bowl, add diced sauce and mix well.