This year’s beginning of autumn coincides with the hottest period of San Fu, the summer heat is heavy and humid. At this time, the first thing we need to do is to clear the heat from the lungs and take care of our lungs. By preparing in advance, we can avoid getting sick in autumn and winter. Additionally, autumn is a good time for nourishment, which can contribute to better health and growth for children.
Every year at this time, I focus on nourishing the lungs for my daughter and relatives’ children, making them less susceptible to colds and illnesses, and enhancing their resistance. The period after the beginning of autumn is a golden time for lung nourishment! I recommend having more “5 vegetables and 1 fruit” for strong immunity and fewer illnesses for children.
5 Vegetables:
One: White Radish
Recommended Recipe: Old Fashioned Pig Trotters Soup
Ingredients: Pig trotters, soaked mung beans, coriander, scallions, ginger, white radish, minced garlic
Dipping Sauce: 2 tbsp soy sauce, 2 tbsp chili oil, 1 tbsp Bonning vinegar, a small amount of minced garlic, onion powder, coriander leaves, 1 tbsp peppercorn oil, 3 tbsp cold water, a sprinkle of sugar, salt, oyster sauce, ginger shreds
Method:
1. Cut the pig trotters into small pieces, soak them to remove blood, blanch with scallions, ginger, peppercorns, then transfer to a pot.
2. In a stewing pot, add enough water, scallions, soaked mung beans, peppercorns, bring to a boil, simmer over low heat for over an hour.
3. Remove the peppercorns and scallions, add the blanched white radish, continue simmering for half an hour, then turn off the heat, add salt, and sprinkle scallions.
4. Ensure enough water is added. A pig trotter cut in half cooked in a cast iron pot over low heat for about an hour and a half until tender. If the white radish is blanched beforehand, I don’t mind the strong taste, you can cook it directly based on preference. It can also be cooked with winter melon slices for a shorter time; both taste great.
Two: Lotus Root
Recommended Recipe: Purple Perilla Mixed Lotus Root Slices
A simple and delicious dish of purple perilla mixed with lotus root slices. The tangy and sweet flavor with a refreshing aroma is easy to make.
Ingredients: Lotus root, plum cake (2-3 pieces), Japanese soy sauce, perilla, wood ear fungus
Method:
1. Slice the lotus root and soak in clean water to remove excess starch and prevent oxidation.
2. Briefly blanch the lotus root slices in boiling water for 3-5 minutes to partially cook them.
3. Finely chop the perilla and plum cake (choose green or purple perilla, or use honey plum snacks if plum cakes are not available).
4. Discard the water from the lotus root slices, add Japanese soy sauce (or light soy sauce), plum cake, perilla, mix well (add ingredients gradually to taste), garnish with wood ear fungus after plating.
Three: Lily Bulb
Recommended Recipe: Green Bean Lily Bulb Soup
Ingredients: Green beans (pre-soaked for 2-3 hours), Lily bulb (wash thoroughly and soak lightly), rock sugar to taste
Method:
1. Soak green beans in a large bowl for 2-3 hours to soften them for easier cooking.
2. Wash the Lily bulb thoroughly, soak lightly, then cook in a large pot with enough water. Boil over high heat, then simmer over low heat for about 30 minutes until the green beans start to “bloom”.
3. Add Lily bulb, continue cooking for 15 minutes to blend the flavors. Add rock sugar to taste, stir until dissolved, then turn off the heat.
Four: Chinese Yam
Recommended Recipe: Chinese Yam Stir-Fried Pork Slices
Ingredients: Chinese yam, pork tenderloin (sliced), soy sauce, starch, vegetable oil, ginger, salt, scallions
Method:
1. Marinate pork slices with soy sauce, starch, and a little vegetable oil.
2. Peel and slice the Chinese yam, blanch in boiling water for 5 minutes for a crunchy texture.
3. Stir-fry ginger in a pan, add the marinated pork, cook until slightly brown, then remove from the pan.
4. Add blanched Chinese yam, stir-fry for 1 minute, then add cooked pork, scallions, a pinch of salt, stir-fry until well combined.
Five: Tremella Mushroom
Recommended Recipe: Tremella Snow Fungus Red Date Sweet Soup
Ingredients: Tremella mushroom, coix seed, seedless red dates, a small piece of rock sugar
Method:
1. Dry roast coix seeds in a pan without oil or water, put them in a bowl; soak Tremella mushrooms for over 3 hours, remove the hard yellow center, chop finely; then cook in a pot until boiling, stir continuously for 3 minutes to gel.
2. Combine coix seeds, Tremella mushrooms, seedless red dates, add enough spring water, cook in an electric pressure cooker for 25 minutes. Do not manually release the pressure, let it naturally release for better gel formation; finally, add a small piece of rock sugar and cook for another 5 minutes.
Eat 1 Fruit:
Snow Pear
Recommended Recipe: Red Wine Snow Pear
In addition to consuming snow pears as fresh fruit, cooking them with red wine and Sprite makes a surprisingly delicious dish. Red wine snow pears have a bright red color, crisp texture, and a refreshing wine taste. The combination of snow pears, rock sugar, honey, and red wine creates a unique flavor profile. Chilled for more refreshing taste!
Ingredients: Snow pears (I used crown pears), red wine (450ml), Sprite (250ml), rock sugar (100g), honey (50g)
Method:
1. Wash and peel the pears, cut into quarters and remove the core. Prepare a container with water (enough to cover the pears) and a small spoon of salt to prevent browning.
2. In a pot, add red wine, Sprite, rock sugar, and honey, stir gently, bring to a boil over high heat, then simmer for 15 minutes. Remove from heat, cover with a plate, let it cool until room temperature. Transfer to a sealed container, refrigerate for about 8 hours. Slice the red wine snow pears before serving.
Dedicated to sharing delectable dishes using simple ingredients, have you all mastered the recipes shared for the “5 vegetables and 1 fruit”? Try cooking them at home! Feel free to like, follow, share, and save. Thank you for your support! See you next time.
