As the saying goes, “Eat a melon in autumn, and your body will be in great shape.” After experiencing the hot summer, the beginning of autumn brings gradual temperature drop and adjustments in dietary habits. Autumn is a season of climate transition, harmony of the five internal organs, and a good time for nourishment and recuperation. And at this time, it is the best time for “bottle gourd” to appear on the dining table. Bottle gourd, also known as calabash gourd, has a jade-green color, tender flesh, and a refreshing taste. Not only is it delicious, but it also has various health benefits, making it especially suitable for consumption in autumn.
Bottle gourd is rich in vitamins, minerals, and dietary fiber, and has the following major health benefits:
1. Nourishing the lungs and relieving cough: In the dry autumn, the body can easily feel discomfort in the lungs. Bottle gourd, with its cold nature, has the function of moistening the lungs and clearing heat, making it especially suitable for consumption in autumn. For those with mild cough or throat dryness, eating some bottle gourd can effectively alleviate discomfort.
2. Dampness reduction and swelling relief: Bottle gourd contains a lot of potassium elements, which help with water metabolism in the body, promoting diuresis and eliminating edema. This is particularly suitable for people who consume a lot of salt in their diet or have excessive dampness in the body.
3. Clearing heat and reducing fire: The cold nature of bottle gourd enables it to help reduce heat and clear heat in the body during the dry and hot weather in autumn. Especially in cases of constipation, dry mouth, and thirst caused by dryness and heat, bottle gourd has a significant regulatory effect.
4. Facilitating bowel movements and detoxification: Bottle gourd is rich in dietary fiber, which helps promote intestinal peristalsis and prevent constipation. At the same time, it helps eliminate toxins in the body and maintain intestinal health.
Recipe recommendation 1: Bottle gourd three fresh stuffing pies
Ingredients: 200g bottle gourd, 2 eggs, 150g shrimp, 10g dried black fungus, 250g flour, some chopped green onions, some salt, some light soy sauce, some sesame oil, some vegetable oil.
Cooking steps:
1. Prepare ingredients: Peel the bottle gourd, cut into fine shreds, slightly salt and marinate, squeeze out the water when it appears, and set aside. Soak the dried black fungus in warm water, wash it clean, and cut into fine shreds; peel and devein the shrimp and cut them into small pieces; beat the eggs, add salt, scramble to make egg crumbles.
2. Make the stuffing: In a large bowl, add the black fungus, shrimp, egg crumbles, and bottle gourd shreds, then add some chopped green onions, salt, light soy sauce, sesame oil, and vegetable oil, mix well. Let the stuffing sit for 10 minutes to marinate.
3. Assemble the pies: Add some warm water to the flour, knead into a smooth dough, cover with a damp cloth and let it rest for 20 minutes; divide the rested dough into small portions, roll out into round thin sheets. Place an appropriate amount of stuffing in the middle of the dough, seal the edges tightly, then lightly press to form a round pie.
4. Fry the pies: Add some vegetable oil to a pan, heat it up, then place the pies in and fry over medium-low heat until both sides turn golden brown and the crust is crispy, then remove from the pan.
The bottle gourd three fresh stuffing pies have a crispy crust, tender filling, the sweet taste of bottle gourd blends with the deliciousness of shrimp, and the chewy texture of black fungus adds layers to the pie. Whether as a main dish or side dish, it is very suitable. Especially in autumn, this pie is not only delicious but also remarkably nutritious, suitable for people of all ages.
Recipe recommendation 2: Bottle gourd meatball soup
Ingredients: 300g bottle gourd, 200g minced pork, 2 eggs, some large green onions, some ginger, some salt, a little cooking wine, some light soy sauce, a bit of sesame oil, some chopped green onions.
Cooking steps:
1. Prepare the bottle gourd: Wash and peel the bottle gourd, then slice it thinly; chop the green onions and ginger into fine pieces.
2. Season the minced meat: Place the minced pork in a bowl, add eggs, chopped green onions, ginger, salt, cooking wine, and light soy sauce, mix clockwise until the meat becomes sticky, then knead into small meatballs by hand.
3. Cook the soup: Add some water to a pot, add ginger, bring to a boil, then add the meatballs. When the meatballs float, reduce the heat and simmer for 5 minutes to ensure the meatballs are cooked through.
4. Add the bottle gourd: Add the bottle gourd slices to the pot, cook with the meatballs for 3 minutes until the bottle gourd softens, then crack the eggs into the soup to create egg strands, season with salt, finally drizzle with some sesame oil and sprinkle with chopped green onions.
The bottle gourd meatball soup is light, refreshing, with the sweet taste of bottle gourd complementing the savory aroma of the meatballs, the clear broth is delicious. This soup is especially suitable for consumption in autumn, not only moisturizing the body but also aiding in digestion. Whether as a daily family soup or a delicacy for guests, this soup is a healthy and delicious choice.
