During the hot summer days, the dog days of summer arrive as expected. This is the period with the highest temperature and humidity of the year, causing the body to sweat easily, consume a lot, and feel tired and hot. In such a season, dietary adjustments are particularly important. Not only should one clear away heat and relieve summer heat, but also pay attention to nourishing the body and mind, promoting internal circulation and metabolism. Among the many seasonal ingredients, there is a “treasure” that is often overlooked but is extremely nutritious – pepper leaves. With its unique effects, pepper leaves have become a rare delicious and healthy option during the dog days of summer.
Pepper Leaves: The Forgotten Green Treasure
When it comes to peppers, most people first think of their fiery red and enticing fruits and the spicy taste that stimulates the taste buds, but few are aware that pepper leaves are equally nutritious and have health benefits that are no less than their fruits. Pepper leaves are rich in vitamin C, vitamin E, carotene, and various minerals, especially with extremely high calcium content, making it a natural product for calcium supplementation. What’s worth mentioning is that pepper leaves also contain abundant dietary fiber, which helps promote intestinal peristalsis, improve constipation issues; its unique spicy components have certain antibacterial and anti-inflammatory effects, effectively resisting common gastrointestinal discomfort in summer; also, consuming pepper leaves in moderation promotes blood circulation, relaxes muscles and tendons, and alleviates body stiffness and soreness caused by high temperatures.
Soup with Pepper Leaves: A Refreshing Summer Dish
Ingredients:
300g fresh pepper leaves, washed, blanched, and drained
1 preserved egg, shelled and cut into small pieces
50g shredded lean meat, marinated with a little salt and cooking wine
A little shredded ginger
Adequate broth or water
Salt, chicken bouillon powder as needed
A little cooking oil
Preparation:
Stir-fry the base ingredients: In a pan, add a small amount of cooking oil, heat the oil, then stir-fry the shredded ginger until fragrant, and quickly stir-fry the marinated shredded lean meat until it changes color.
Add the broth: Move the fried meat to one side of the pan, pour in the broth or water, and bring to a boil over high heat.
Add the preserved egg: After the soup boils, add the pieces of preserved egg, reduce heat to medium-low, simmer for a few minutes to let the fragrance of the preserved egg blend into the soup.
Add the leaves last: Finally, gently add the washed pepper leaves into the pot, stir gently with chopsticks to avoid breaking the leaves. When the pepper leaves become soft and green, season with salt and chicken bouillon powder, then turn off the heat.
Review: The soup with pepper leaves has a clear color and a delicious taste. The richness of the preserved egg blends with the fragrance of the pepper leaves, making it refreshing and appetizing. This dish not only retains the original flavor of the pepper leaves but also makes the whole dish easier to digest and absorb through the warmth of the broth, making it a rare refreshing dish during the dog days of summer.
Garlic Sauteed Millet with Pepper Leaves: A Fragrant and Appetizing New Favorite on the Dining Table
Ingredients:
300g fresh pepper leaves, washed, blanched, and set aside
A suitable amount of minced garlic (about 3 cloves chopped)
2-3 small millet peppers, sliced for increased spiciness (adjust according to personal taste)
Adequate cooking oil
A little salt, light soy sauce
Preparation:
Sauté the garlic until fragrant: Pour a suitable amount of cooking oil into the pan, add the minced garlic once the oil is hot, cook over low heat until golden and fragrant.
Add the millet peppers: Then add the sliced millet peppers, quickly stir-fry for a few seconds to fully blend the spiciness with the garlic fragrance.
High-speed stir-fry the pepper leaves: Pour all the blanched pepper leaves into the pan, stir-fry quickly over high heat, maintaining the leaves’ vibrant greenness and tenderness.
Season and serve: When the pepper leaves become soft and evenly coated with the fragrances of garlic and millet peppers, add salt and a little light soy sauce to taste, stir-fry evenly, then serve hot.
Review: Garlic sautéed millet with pepper leaves has an enticing green color, is fragrant and spicy. It is an excellent choice for stimulating appetites during summer. By quick-frying over high heat, this dish maximizes the freshness and nutrients of the pepper leaves. The addition of garlic and millet peppers gives this dish a clear layer of texture and aroma, making it delightful. On dog days of summer, a plate of this dish not only whets the appetite but also effectively aids digestion, becoming a new favorite on the family dining table.
In summary, as a seasonal delicacy during the dog days of summer, pepper leaves are not only nutritious but also have multiple health benefits. Whether it be the warmth of the soup or the fragrant spiciness of the stir-fry, they can make people enjoy delicious food while feeling the gifts of nature and health care. In this hot summer, why not try pepper leaves? Perhaps you will discover that this overlooked green treasure is just the cooling and nourishing treat you need.
