This year’s beginning of autumn falls on August 7, which happens to be the fourth day of the seventh lunar month. The experience summarized by our ancestors tells us that the beginning of autumn in the sixth lunar month is called “early autumn,” while in the seventh lunar month it is called “late autumn.” There is a saying in folk culture: “early autumn is chilly, late autumn can kill a cow with heat.” This year is considered “late autumn,” indicating that the beginning of autumn this year will be unusual, and the hot weather will continue for some time after.
At such a crucial time of seasonal transition, adjusting one’s diet is particularly important. The beginning of autumn is a good opportunity to “bite into autumn,” which refers to consuming certain specific foods to adapt to the impending changes in season. Today, we recommend three seasonal foods known as the “three treasures of autumn.” These ingredients are not only delicious but also beneficial for nourishing the body, allowing the whole family to maintain good health after the beginning of autumn.
1. Lotus Root
Lotus root is a nutrient-rich root vegetable that has the effects of clearing heat and moisturizing the lungs, and strengthening the spleen and stomach. During this time when temperatures are still relatively high, lotus root can help the body cool down and store energy for the upcoming autumn and winter. Job’s tears help to remove dampness and reduce swelling. Together with carrots and pork ribs for nourishment, these ingredients can provide the family with a highly nutritious soup.
Recommended Recipe: Job’s Tears and Lotus Root Rib Soup
Ingredients: 1 section of lotus root, 50 grams of job’s tears, 1 carrot, 500 grams of pork ribs, and some slices of ginger.
Steps:
1. Clean the pork ribs and blanch them to remove impurities; peel and cut the lotus root into chunks, and cut the carrot into chunks; rinse the job’s tears and soak them in clean water for 30 minutes.
2. Put the pork ribs, job’s tears, and ginger slices into a pot, add enough clean water, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. After that, add the lotus root and carrot, season with an appropriate amount of salt, and continue to simmer for another 30 minutes.
This soup has a sweet taste and is rich in various nutrients; the crispness of the lotus root, the sweetness of the carrot, and the rich aroma of the pork ribs blend perfectly together. The job’s tears in the soup make the broth thicker, making it suitable not only for consumption at the beginning of autumn but also for elderly people and children, helping to strengthen the spleen and stimulate appetite.
2. Eggplant
Eggplant is a seasonal vegetable at the juncture of summer and autumn, rich in vitamins and fiber, and helps to clear heat, detoxify, and promote digestion. During the continued hot days after the beginning of autumn, eggplant can help the body regulate internal heat and prevent discomfort caused by climate changes. “Di San Xian” is a classic northeastern dish made up of eggplant, potatoes, and green peppers, which is delicious and visually appealing.
Recommended Recipe: Di San Xian
Ingredients: 2 eggplants, 2 potatoes, 2 green peppers, some garlic, salt, soy sauce, sugar, starch, and cooking oil.
Steps:
1. Cut the eggplant into pieces, peel and cut the potatoes into pieces, cut the green peppers into pieces, and crush the garlic.
2. Heat some oil in a pan, then first fry the potato pieces until golden brown, take them out and drain the oil; then fry the eggplant pieces until soft and tender, and take them out to drain the oil.
3. Leave some oil in the pan, add the minced garlic and sauté until fragrant, then add the green pepper pieces to stir-fry. Next, add the fried potato and eggplant pieces, add an appropriate amount of salt, soy sauce, and a little sugar, stir-fry well, and finally drizzle in a bit of water starch, stirring evenly before serving.
Di San Xian is a perfect representation of a balanced dish with both meat and vegetables. The tender eggplant, the fragrant potatoes, and the crisp green peppers allow for a rich texture in every bite. This dish is especially suitable as a side dish to rice, as it can stimulate people’s appetite, particularly in hot weather, helping to replenish energy.
