On August 14, we will enter the final phase of the hot summer, and remember to eat the “Three Treasures of Late Summer,” which nourish qi and yin, laying a good foundation for autumn and winter!
From August 14, we will enter the last phase of the Three Augmentations from August 14 to August 23, totaling 10 days. After these ten days, the hot season will officially end, and the summer heat will gradually fade away, officially ushering in the cool autumn. At this time, it is the transition period from summer to autumn. Although the daytime is still quite hot, it is already much cooler and more comfortable compared to the early and mid-phases of summer. This is because the peak heat and humidity occur during the mid-phase, and as we enter the late phase, we are approaching the end of the hot season, with temperatures gradually decreasing, and the mornings and evenings becoming cooler. The weather also starts to become drier, so even if we encounter the “autumn tiger,” it will be hot during the day but cool in the mornings and evenings.
Therefore, after entering the late phase, the cool autumn breeze will start to blow, and people may experience symptoms like tight skin, dryness, and heat-related issues. If we want our skin to maintain its luster, avoid sores in our mouths, and keep our bodies cool during autumn, we should eat more foods that nourish qi and yin. Every year when we enter the late phase, elders remind us to eat the “Three Treasures of Late Summer,” which can help nourish qi and yin and alleviate autumn dryness, laying a solid foundation for autumn and winter. What exactly are these three treasures? Let’s take a look at their nutritional value and preparation methods!
1. Donkey Meat.
Donkey meat has a slightly warm nature and is rich in protein, fat, cholesterol, carbohydrates, vitamins, calcium, zinc, selenium, and other nutrients. Consuming some donkey meat can meet the nutritional needs of the body and improve immunity. For those with weak constitutions, eating donkey meat can also help with blood replenishment, qi enhancement, nourishing yin, and calming the mind. Eating donkey meat in moderation during the cool autumn and winter months can also help nourish the stomach.
Recommended Dish:【Braised Donkey Meat】
Main Ingredients: Donkey meat.
Seasonings: Salt, green onions, ginger, sugar, cooking wine, light soy sauce, dark soy sauce, sugar, spice bag.
Steps: 1. Clean the donkey meat thoroughly, blanch it in boiling water, wash it again, and place it in a large bowl. Add all the seasonings and marinate until flavorful. It is best if the marinade covers the donkey meat.
2. Place the marinated donkey meat in a soup pot along with the marinade, bring to a boil over high heat, then reduce to low heat and simmer until the meat is tender. Remove and let it cool.
3. Once completely cool, transfer it to a cutting board, cut into pieces, plate, and serve!
2. Lotus Root.
“The lotus has countless treasures, and in autumn, it is the most nourishing.” As we enter the late phase, lotus root is abundant in the market—fresh and inexpensive, and particularly nutritious. Ancient medical texts record that raw lotus root has a cooling nature and can relieve dryness; it can clear heat from both the blood and stomach. Cooked lotus root, on the other hand, has a warm nature, provides nourishment, strengthens the spleen, and promotes appetite, achieving a balance for the body and mind. Lotus root is rich in vitamins and dietary fiber, aiding in the digestion and absorption of food, improving intestinal health, and helping to alleviate the dryness and heat of autumn.
Recommended Dish: 【Lotus Root and Pork Rib Soup】
Main Ingredients: Lotus root, pork ribs.
Seasonings: Salt, green onions, ginger, cooking wine.
Steps: 1. Soak the pork ribs and clean them thoroughly, draining the excess water, then place them in a large bowl. Add salt, green onion knots, ginger slices, and cooking wine; marinate for one hour.
2. Clean the lotus root, peel it, cut it into small pieces, and rinse well. Once prepared, place the marinated ribs into the soup pot, add water, bring to a boil, and skim off any foam.
3. Add the lotus root pieces, bring to a boil again, then reduce to a simmer until the meat is tender, then turn off the heat and serve.
3. Yam.
Yam is in season during autumn; it is a dual-purpose ingredient that can be used both as a vegetable and medicinally. It helps…
