Thinking to oneself: “The weather is getting cooler in autumn,” but discovering that the “autumn tiger” is indeed fierce. These days, we receive a “high temperature warning” text message every day, reminding everyone to take sun protection measures. The temperature can go as high as 40 degrees Celsius, so it’s important to guard against the discomfort caused by the high temperatures.
In such hot weather, it’s easy to get agitated, with many people feeling dryness around the lips, having trouble eating and sleeping well, and feeling weak in the legs. Even though autumn is here, one should not take it lightly. It’s important to make adjustments in diet, remember to hydrate the body regularly, and consume foods rich in nutrients.
Which foods are suitable to eat in autumn? As the old saying goes: in autumn, consume alkaline foods to reduce internal heat. Eating alkaline foods regularly is beneficial. When the body’s pH balance is maintained, it feels like being several years younger, making activities like climbing five flights of stairs effortless. With a balanced pH level, the body strengthens, immunity improves, and one is less likely to get agitated or have a clear mind to find solutions when faced with challenges. Even if a problem cannot be solved immediately, brainstorming will lead to finding a way to address it.
As the saying goes, “People are iron, rice is steel, and a meal missed makes one ravenous.” Eating and drinking well is also a form of wisdom. Whether rich or not, it’s essential to frequently consume four alkaline foods without hesitation.
The first: Soybeans
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Soybeans are a definite alkaline food, rich in high-quality protein, various vitamins, and minerals, earning the title of “king of beans.”
After washing soybeans and soaking them in water under a damp cloth at an appropriate temperature, sprouts grow tender and crisp, suitable for salads, stir-fries, hotpots, etc. They are delicious, nutritiously rich, and refreshing.
After washing soybeans, soaking them for expansion, and placing them in a soy milk machine can produce fragrant soy milk by adding white sugar or rock sugar according to preference. A rich and aromatic soy milk is obtained after the process is complete.
Without the need for soaking, soybeans can be stewed with pig’s feet, presenting a dish of soybeans and pig’s feet that looks irresistible. The soybeans absorb the aroma of the pig’s feet, becoming tender and flavorful with each bite.
Since soybeans are abundant at this time, it’s advisable to consume them regularly. Having soybeans at home allows for various preparations like stir-fries, soy milk production, soups, and sprouting soybean sprouts, all of which are delicious.
The second: Tomatoes
Tomatoes, scientifically known as “solanum lycopersicum,” are both considered vegetables and fruits. With vibrant colors and a sweet and sour taste, they emit a fruity fragrance. Many mistakenly think tomatoes are acidic, but they are actually invaluable alkaline foods with abundant nutrients.
Whether in the north or south, “tomato and egg stir-fry” is a classic home-cooked dish. When unsure of what dish to prepare, making a quick tomato and egg stir-fry is always a good choice!
For breakfast, a “tomato and egg soup” paired with white steamed buns is a satisfying meal. In childhood, picking tomatoes (tomatoes) in grandma’s field, the freshly picked tomatoes with their unique fragrance were simply wiped on clothes before being eaten, filling the mouth with tomato juice – sour, sweet, and more delicious than many expensive fruits.
The third: Black Fungus
Black fungus, a precious wild food, is highly nutritious, earning titles such as “vegetarian meat” and “plant meat.” Regardless of wealth, it’s advisable to frequently prepare and serve dishes made with black fungus to provide nutrition and maintain good health for the family.
After blanching black fungus, cooling it in cold water, and coating it with seasonings like spring onions, chili, cucumber shreds, etc., simple mixing results in a delightful appetizer with a crisp texture and rich nutrients.
Black fungus soup is exceptionally delicious! After blanching pork ribs and adding water to a boil, simmer for 30 minutes. Then add peeled and diced Chinese yam, continue cooking until the Chinese yam is soft, and finally add soaked black fungus for a few minutes until cooked. Season with salt, garnish with spring onions, and serve while hot—a fragrant, delicious, and nutritious treat!
Black fungus offers versatile cooking options: stir-frying with tofu creates an excellent side dish; pairing black fungus with slices of Chinese yam is a popular “black and white” combination; mixing black fungus with shredded onions yields a classic dish; and preparing “mushroom shredded pork” by stir-frying black fungus with eggs and pork slices produces a highly flavorful dish!
The fourth: Bamboo Fungus
Have you ever tried bamboo fungus? It’s truly a missed opportunity! Known as the “queen of mushrooms,” bamboo fungus is rich in dietary fiber, protein, and particularly high in potassium, containing 11882 milligrams per 100 grams—42 times more potassium than bananas!
Making bamboo fungus soup is incredibly delicious! Stewing bamboo fungus with pork ribs/chicken/beancurd, etc., creates a savory and nutritious broth!
“Consume alkaline foods in autumn to reduce internal heat.” Whether rich or not, frequently consuming these four alkaline foods is crucial, so don’t hold back.
