Solar food series

July 7th, 20021year ushered in an important solar term of 24 solar terms-light summer, and the arrival of this solar term means that the hot summer is coming. As the saying goes, "a little summer heat, steamed", is about to enter the dog days. As the name implies, it is slightly hot, which coincides with the dog days. It is the hottest time of the year, and it is not until midsummer that it is the hottest time of the year.

The heat is coming, just as the heat wave hits in the dog days, and the weather is hot. At this time, the human body consumes a lot and sweats a lot. We must pay attention to replenish physical strength and water in time to clear away heat and relieve summer heat. What kind of food do people eat during the summer solar term? Let's share five traditional foods, summer festivals. No matter how busy you are, don't forget to eat them, which means happiness and well-being. It's a pity not to know. You should eat nutritious seasonal food and spend the summer safely.

Lotus root is a solar term in summer. When the weather is hot, the air will become very dry and the human body will lose a lot of water and nutrients. Lotus root is rich in carbohydrates, calcium, iron, zinc and other nutrients and dietary fiber, which has the functions of nourishing yin, moistening dryness, cooling serum heat, enriching blood and benefiting qi, and is especially suitable for eating in hot summer. The solar term coincides with the maturity of lotus root, which is cool. Eating lotus root is very beneficial to people's health.

Osmanthus fragrans, brown sugar and glutinous rice lotus root

Ingredients: lotus root, glutinous rice, sweet-scented osmanthus and brown sugar.

Production: first wash the glutinous rice and soak it for 30 minutes in advance; Cut the bottom of the washed and peeled lotus root into one fifth, and pour the soaked glutinous rice into the hole of the lotus root. Note that you only need to fill in two-thirds of glutinous rice, then cover the cut lotus root block and fix it with a toothpick. Put the prepared lotus root into an electric pressure cooker, add half of water and appropriate amount of brown sugar, press the function key of stewing on the electric pressure cooker for about 20 minutes, and soak the lotus root for several hours after cooking. Take out the brown sugar glutinous rice lotus root, take out the toothpick, slice it, put it on a plate, and then pour a proper amount of osmanthus.

Two eels, as the saying goes, "eels compete in summer." Monopterus albus is warm and sweet, and has the effects of invigorating the middle energizer, nourishing the liver and spleen, expelling wind and dampness, and strengthening bones and muscles. The eel before and after the summer heat is the fattest and most nourishing, and there is an old saying that "winter disease is cured in summer". The hot weather is the remission period of bronchitis, asthma, arthritis and other diseases. At this time, eating eel can nourish you.

braised Congo eel

Ingredients: eel, high-alcohol soy sauce, ginger slices, garlic cloves, pepper, oil and salt.

Production: Heat the pot, put a proper amount of oil, stir-fry fried eel until the eel changes color, and put a few pieces of ginger into the pot to continue stir-frying; Boil a proper amount of white wine and stir-fry with soy sauce evenly; Add a little water, cover and cook for 5 minutes; Add garlic cloves and collect juice over high fire; Finally, add salt and pepper to taste.

Three mung bean sprouts, mung bean sprouts are buds from mung beans and are one of the cold foods. In summer, people sweat a lot and the electrolyte balance in the body is destroyed. Supplementing them with mung bean soup is the ideal way. However, the nutrition of mung beans is released more after germination, and mung bean sprouts have the effects of clearing stomach, clearing away heat and toxic materials, eliminating dampness and clearing heat, and cleaning teeth. Mung bean sprouts are rich in water and vitamin C. Eating more mung bean sprouts in summer can protect our skin.

Sauté ed bean sprouts with onion

Ingredients: bean sprouts, onions, green peppers and carrots.

Production: put oil in a hot pot to cool, add shredded carrots and stir-fry a few times, and add shredded onions to stir-fry for fragrance; Put the bean sprouts into the pot, stir-fry them twice over high fire and add a little salt to taste; Add shredded green pepper, stir-fry a few times, and serve.

Jiaozi and jiaozi occupy a very important position in the diet of China people, and they will appear in many solar terms and customs. There is a folk saying that "head falls on jiaozi, face falls on both sides". Eating jiaozi on the head is a traditional custom. People in lucky days have a bad appetite. When the summer begins, they tend to be thinner than in the past, and jiaozi is just the food to stimulate their appetite.

Leek dumplings

Ingredients: meat, leek powder, Jiang Mo cooking wine, oil and salt.

Production: add a proper amount of water to the flour to form smooth dough, cover it and wake it at room temperature for 20 minutes; Add salt, Jiang Mo and cooking wine to the meat stuffing, and stir evenly in one direction; Add a little fragrant leek powder and mix well, then add a little salt and mix well, so that the stuffing is mixed and ready for use. Knead the dough, pull out the same size of the agent, and then roll out jiaozi slices with a rolling pin. Wrap the leek stuffing in the dumpling skin, then pinch the edge of jiaozi, and wrap all the jiaozi for later use. Boil boiling water, put jiaozi into the pot, gently stir with a spoon, cover the pot and cook; After the water boils, remove the lid and continue to cook, adding water twice in the middle, and continue to cook for 2 minutes after jiaozi floats completely.

Jiaozi and jiaozi occupy a very important position in the diet of China people, and they will appear in many solar terms and customs. There is a folk saying that "head falls on jiaozi, face falls on both sides". Eating jiaozi on the head is a traditional custom. People in lucky days have a bad appetite. When the summer begins, they tend to be thinner than in the past, and jiaozi is just the food to stimulate their appetite.

Leek dumplings

Ingredients: meat, leek powder, Jiang Mo cooking wine, oil and salt.

Production: add a proper amount of water to the flour to form smooth dough, cover it and wake it at room temperature for 20 minutes; Add salt, Jiang Mo and cooking wine to the meat stuffing, and stir evenly in one direction; Add a little fragrant leek powder and mix well, then add a little salt and mix well, so that the stuffing is mixed and ready for use. Knead the dough, pull out the same size of the agent, and then roll out jiaozi slices with a rolling pin. Wrap the leek stuffing in the dumpling skin, then pinch the edge of jiaozi, and wrap all the jiaozi for later use. Boil boiling water, put jiaozi into the pot, gently stir with a spoon, cover the pot and cook; After the water boils, remove the lid and continue to cook, adding water twice in the middle, and continue to cook for 2 minutes after jiaozi floats completely.

Five mutton, a little summer heat means hot weather is coming, and it is also the season with the highest yang, the season with the highest human metabolism and the season with the highest human consumption, so summer also needs proper tonic to supplement physical strength. And mutton tastes dry and warm, which can replenish qi and tonify deficiency. It is a good product for nourishing and strengthening yang in summer. Eating mutton in summer can be said to be "treating winter diseases in summer, fighting poison with poison".

Mutton Soup

Ingredients: mutton, sheep bone, codonopsis pilosula, coriander, ginger, pepper, oil and salt.

Production: add water to the pot, add mutton and sheep bones when the water boils, boil blood water over medium heat, scoop it up and rinse it for later use; Then put the prepared mutton and sheep bones, appropriate amount of ginger slices and codonopsis pilosula into the pot, add appropriate amount of water, boil over high fire and stew over low fire for 2 hours. Take out the cooked mutton, slice it, add some salt, pepper and coriander, and finally add the soup.