Before the end of the midsummer period, the weather remains hot and humid. At this time, the key to health is to moisten the dryness and supplement the body, preparing it for the upcoming autumn. During this period, it is beneficial to consume foods that are nourishing, moisturizing, and replenishing qi and blood. These foods help the body eliminate dampness, boost immunity, and prepare for the dry environment of autumn. Braised beef ribs, stir-fried beef with celery and dried tofu, stewed lamb ribs, and pork belly with taro are four dishes that are very suitable for consumption during this period. Not only are they rich in flavor, but they also have nourishing effects, helping the body transition smoothly into autumn. These dishes are not only delicious but also good for moistening dryness and supplementing, making them suitable for consumption during this time, laying a good foundation for the upcoming dry autumn season.
1. Braised Beef Ribs
– Ingredients: beef ribs 500g, 1 large spring onion (cut into sections), 3 slices of ginger (minced), 3 cloves of garlic (minced), 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp cooking wine, 1 tbsp sugar, salt to taste, water as needed, cooking oil as needed.
– Steps:
1. Prepare the ingredients and blanch the beef ribs.
2. Sauté the aromatics.
3. Stir-fry the beef ribs.
4. Simmer the beef ribs.
5. Reduce the sauce and adjust seasoning.
6. Serve hot.
2. Stir-fried Beef with Celery and Dried Tofu
– Ingredients: beef 200g (sliced), celery 150g (cut into sections), dried tofu 100g (sliced), 3 slices of ginger, 1 spring onion (finely chopped), 2 cloves of garlic (minced), 1 tbsp light soy sauce, 1 tbsp cooking wine, salt to taste, pepper to taste, cooking oil as needed.
– Steps:
1. Marinate the beef and prepare the vegetables.
2. Sauté the aromatics.
3. Stir-fry the beef.
4. Stir-fry the celery and dried tofu.
5. Combine all ingredients and season.
6. Serve hot.
3. Stewed Lamb Ribs
– Ingredients: lamb ribs 500g, 3 slices of ginger, 1 spring onion (cut into sections), 2 tbsp cooking wine, water as needed, salt to taste, white pepper to taste, chopped spring onions for garnish.
– Steps:
1. Prepare the ingredients and blanch the lamb ribs.
2. Stew the lamb ribs.
3. Season and serve hot.
4. Pork Belly with Taro
– Ingredients: pork belly 500g, taro 300g (peeled and cubed), 3 slices of ginger (minced), 1 spring onion (cut into sections), 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp cooking wine, 30g rock sugar, salt to taste, pepper to taste, cooking oil as needed.
– Steps:
1. Prepare the ingredients and blanch the pork belly.
2. Caramelize the sugar and stir-fry the pork belly.
3. Add seasonings and cook the pork belly.
4. Prepare the taro and combine all ingredients to stew.
5. Adjust seasoning and serve hot.
