“To fully understand the mysteries of the changing seasons, at the beginning of June, as the hot summer wind gently brushed our faces, marking the approaching end of the peak summer season, the intense heat remained strong, indicating the onset of the most unbearable heatwave. This time is not a sign of the heatwave receding but rather the most passionate prelude between heaven and earth.
In this realm tightly embraced by high temperatures and humidity, people may feel exhausted or restless. Indeed, seeking coolness and employing cooling techniques is the wisdom for summer survival. However, hidden within the ways of diet lies a profound strategy that can help us gracefully endure this unbearable midsummer period.
On the eve of Major Heat, no matter how busy or hectic life may be, do not forget the ancient wisdom of nurturing the body with food. Selecting two fine meats to nourish Qi and Blood, strengthen the physique; matching with two vegetables to freshen and balance the Yin and Yang within the body. By doing so, not only will vitality be instilled into the body, but also nourishment will be provided to the heart during the scorching summer days, making health our most solid support, elegantly strolling through this long and fervent midsummer period.”
Lamb, a meat treasure rich in nutrients, though inherently warm, when consumed in moderation during the scorching dog days, it skillfully dispels internal dampness, warms the Yang energy, and adds a solid strength to the physique, enabling the body to stay strong even in the heat.
Next, let us recommend a tantalizing dish — Cumin Lamb:
Major Heat is here, don’t forget to eat “2 meats, 2 vegetables,” health preservation requires timely consumption
Select around a pound of premium lamb, wash it carefully, thinly slice it, and gently lay it in a bowl. Then, add 1 gram of fine salt for freshness, 1 gram of ground pepper for fragrance, lightly brush 5 grams of soy sauce on it, then drizzle in 10 grams of cooking wine to remove the peculiar smell of lamb. Gently knead with hands, ensuring each piece of lamb is fully bathed in the seasoning. Next, slowly add a little clear water, knead again until the meat slices absorb enough moisture, becoming plump and tender. At this point, add an egg white, gently blend it with the lamb, then sprinkle in a suitable amount of cornstarch, gently mix it evenly, forming a thin protective film. Finally, add a few drops of vegetable oil, gently stir to ensure the meat slices do not stick together, and wait quietly for cooking.
Wash a bunch of scallions, cut them finely after cleaning, and do the same with fresh cilantro. Wait for both the green onion and cilantro to enhance this dish with a touch of freshness and aroma.
When the cooking time comes, pour an appropriate amount of cooking oil in a pan. When the oil temperature gradually rises to about forty percent, gently slide in the marinated lamb slices, stir gently, let them elegantly glide in the oil for about a minute, then lift them out and place in a colander to drain excess oil. Use another wok, add more oil, wait for the oil temperature to be appropriate, then add the green onion, instantly fragrant the house. Immediately after that, return the lamb slices to the wok, and a gustatory feast is about to begin.
When seasoning, lightly sprinkle 1 gram of salt to establish the basic flavor, then sprinkle appropriate amounts of cumin powder, chili powder, and white sesame seeds, these seasonings are like magic, instantly igniting the deep charm of the lamb. Finally, add the chopped cilantro, drizzle a little sesame oil, stir-fry over high heat, only taking a short 10 seconds; a complete cumin lamb dish finishes its magnificent transformation, with a tempting fragrance that stimulates the appetite.
There is an ancient saying: “To prevent summer heat, duck meat is the best.” Duck, this delicacy originating from the water, rich in high-quality protein, vitamins, and various minerals, tastes sweet and cool, like a gentle breeze in the summer, effectively dispelling summer heat and nourishing the body and mind.
Here, we specially recommend a delightful dish — “Beer Duck,” exquisitely made, leaving a lingering taste:
Major Heat is here, don’t forget to eat “2 meats, 2 vegetables,” health preservation requires timely consumption
Take two fresh duck legs, wash them carefully, break them into small pieces, place them in a clean small bowl. Then, cut half a large scallion into sections, slice a small piece of ginger, gather with two star anise, a pinch of peppercorns, some dried red chilies, a piece of cinnamon, a few fragrant leaves, and let them wait to enter the pot. Prepare green and red peppers, cut them into diced and triangular shapes separately, to add color.
Pour water into a pot, add cooking wine to remove the fishy taste and enhance the fragrance, then add the duck meat to cool water. Gently stir, wait for the water to boil, remove any foam, then blanch for about two minutes, remove and drain the excess oil, keeping the pure flavor. In another wok, add half a spoon of oil, heat the oil, add the duck meat, stir-fry until the moisture gradually dries up, the meat turns slightly yellow, and the aroma fills the air, then remove, drain the oil. This step aims to lock in the deliciousness of the duck meat and bring out its hidden potential.
Add a little more oil to the wok, sauté green onions and ginger, quickly sauté the oil bean paste until it turns red and shiny and the aroma fills the air. Then return the duck meat to the wok, blend with the seasonings, stir well. Next, pour a can of mellow beer, add an appropriate amount of water, cover the duck meat, and a gastronomic feast is about to begin.
When seasoning, add three grams of salt to enhance the taste, a small amount of white sugar for freshness, ten grams of light soy sauce for color and added flavor, three grams of dark soy sauce for a tempting color, and ten grams of hotpot base for extra rich flavor. Cover the pot, cook over low-medium heat for twenty minutes, allowing the duck meat to fully absorb the essence of the broth, becoming tender and flavorful.
Once done, carefully remove the ginger, scallions, and seasonings to preserve the pure taste of the final dish. Then, add a small bunch of garlic, increase the heat, until the broth becomes thickened. Add two grams of MSG for extra umami, quickly stir-fry the green and red peppers for a minute, just until they are cooked, bright green in color, crispy and fresh. Turn off the heat, remove the pot, a plate of perfectly appetizing beer duck completes its magnificent transition, ready for diners to savor.
Hollow heart vegetables, a fresh green vitality in summer, as the epitome of seasonal vegetables, rich in vitamins, dietary fiber, and various essential trace elements for the human body, particularly renowned for its high potassium content. Eating hollow heart vegetables in due time can effectively replenish potassium in the body, making your legs and spirit stronger, rejuvenating your summer vitality.
Next, we present a simple and quick delicacy — “Stir-fried Hollow Heart Vegetables”:
Major Heat is here, don’t forget to eat “2 meats, 2 vegetables,” health preservation requires timely consumption
Select a bunch of tender and juicy hollow heart vegetables, wash them carefully, gently trim off the roots, allowing each leaf and stem to show its utmost purity. Then, skillfully separate the stems and leaves, placing them separately for precise cooking control. Meanwhile, prepare four small millet peppers; cut them into enticing red rings, and smash and finely chop a handful of garlic cloves, along with the millet pepper, let them dance in a bowl, waiting for their alluring fragrance to be released.
Pour a ladle of fresh spring water into a pot, boil vigorously, when the water boils, add a spoon of salt and a little vegetable oil to give flavor and luster to the hollow heart vegetables about to be added. First, gently immerse the vegetable stems in the boiling water, blanch for about thirty seconds until slightly softened, then delicately add the vegetable leaves, continue in the same bath for thirty seconds, then quickly turn off the heat, lift the fresh and tender hollow heart vegetables out, place in a colander, let them naturally drain off excess moisture, retaining their crispness and tenderness.
In another wok, add a little cooking oil, heat the oil, and quickly add the crushed garlic and millet peppers, instantly filling the air with the fragrant aroma of this dish, establishing a spicy and fresh base. Immediately, pour in the blanched hollow heart vegetables, dance with the seasoning, stir-fry quickly several times, ensuring every leaf carries the rich aroma of garlic and spice.
When seasoning, add a suitable amount of salt, sugar, and chicken essence in sequence, ignite the high heat once more, quickly dissolve the seasonings, perfectly combining with the hollow heart vegetables. Stir-fry for about fifteen seconds, achieving the ideal texture and flavor, preserving the crispness of the hollow heart vegetables while fully absorbing the essence of the seasoning. Finally, plate and serve, a dish of delightful stir-fried hollow heart vegetables appears before you, tempting your taste buds, making you eager to taste the fresh flavor of summer.
Ridge gourd, a touch of fresh greenery in summer, as a seasonal delicacy, it contains rich protein, vitamins, and dietary fiber, not only able to clear heat and relieve summer heat, but also an ideal choice to replenish lost body fluids.
Here, we present an elegant homely dish — “Garlic Vermicelli Steamed Ridge Gourd”:
Major Heat is here, don’t forget to eat “2 meats, 2 vegetables,” health preservation requires timely consumption
Take a small handful of Longkou vermicelli, gently place it in a bowl, slowly pour in clear water, let it soak leisurely, about ten minutes, the vermicelli will absorb enough moisture, become soft and elastic. Simultaneously, select a fresh and tender ridge gourd, carefully peel off its green skin, then use an elegant oblique cutting technique to turn it into thin and uniform fan-shaped slices, laid out in an artistic manner on a plate. Next, gently place the perfectly soaked vermicelli in the center of the plate, allowing them to complement each other, waiting for further flavor integration.
Next, the glamorous entrance of garlic and red chili. Take a small handful of garlic, chop it finely after careful preparation, turning it into delicate garlic paste; take a red chili, deseed it and cut it into small pieces, mix with the garlic paste, setting the stage for a flavor prelude. Then, add 1 gram of salt for freshness, 1 gram of sugar for balanced flavor, 1 gram of ground pepper for fragrance, then drip 3 grams of sesame oil, gently mix to fully blend all the seasonings. Following this, slowly add 10 grams of light soy sauce, enhancing the sauce with a savory aroma and color. Finally, this elaborately blended garlic and red chili sauce is evenly drizzled over the ridge gourd and vermicelli, calmly awaiting the magical fusion brought by steaming.
When the pot of water boils, place a rack on top, as the steam rises lightly, gently place the plate full of hope with the ridge gourd and vermicelli into the pot. Under high heat, let the steam moisturize the ingredients like a gentle rain, for eight minutes, it feels like a wait for the taste buds. Once the time is up, carefully remove the steamed ridge gourd and vermicelli, drizzle a little steamed fish sauce over them to enhance the delicious seafood flavor. Then, sprinkle with fresh green onions as garnish, followed by a spoonful of hot oil heated to 200 degrees, instantly filling the air with the fragrance of green onions, blending with the aroma of garlic and red chili, creating an irresistible and scrumptious delicacy.
