San Fu Tian is the hottest period of the year, also the best time for treating summer diseases in winter. During this time, by adopting a reasonable diet to dispel cold, you can lay a solid foundation for your health. Eating more foods that help dispel cold not only regulates your constitution but also prevents common winter illnesses. Four dishes that are very suitable for consumption during San Fu Tian are Okra Seafood Soup, Mushroom Stir-Fried Eggs, Winter Melon Bone Soup, and Baby Ginger Stir-Fried Meat. They are not only delicious and nutritious but also help dispel cold, warm the body, regulate qi and blood, allowing you to maintain a healthy and balanced body even in the hot summer.
1. Okra Seafood Soup
Ingredients: 1 okra; 100g shrimp; 50g squid; 30g dried scallops; 3 slices ginger; 2 cloves garlic; 1 tablespoon cooking wine; salt to taste; white pepper powder to taste; cooking oil as needed; water as needed; 2 green onions (optional)
Steps:
1. Prepare ingredients: Peel the okra and cut into chunks. Rinse the shrimp, remove the vein, and pat dry. Rinse the squid and cut into small pieces. Soak the dried scallops in warm water ahead of time, tear into fine shreds after soaking. Slice the ginger, mince the garlic, and cut the green onions into segments (optional).
2. Handle seafood: Heat the wok with oil, add ginger slices and minced garlic to stir-fry until fragrant. Add shrimp, squid, and scallops, pour in cooking wine, stir-fry until changed color, then set aside.
3. Cook okra: In a pot, add water, put in the okra chunks, bring to a boil over high heat, then simmer over low heat for 5 minutes until the okra softens.
4. Add seafood: Add the stir-fried shrimp, squid, and scallops into the pot, cook with okra for 3-5 minutes to let the seafood flavor blend into the soup.
5. Season: Season with salt and white pepper powder to taste, continue cooking for 2 minutes.
6. Serve: After turning off the heat, scoop out the cooked okra seafood soup, sprinkle with green onion segments (optional), and enjoy.
Pro Tip:
(1) Peel the okra immediately after washing, or it may discolor.
(2) Do not blanch the seafood for too long to avoid affecting the texture and flavor.
(3) Soaking the dried scallops in advance and tearing them into fine shreds can better release their flavor.
2. Mushroom Stir-Fried Eggs
Ingredients: 200g mushrooms; 3 eggs; chopped green onions as needed; salt to taste; white pepper powder to taste; cooking oil as needed
Steps:
1. Prepare ingredients: Rinse the mushrooms and slice thinly. Break the eggs into a bowl, add a little salt and white pepper powder, beat and set aside. Rinse the green onions and chop finely.
2. Fry eggs: Heat oil in a wok, pour in the beaten eggs when hot. Quickly stir with chopsticks or spatula until eggs solidify into chunks, then remove and set aside.
3. Stir-fry mushrooms: Heat oil in the wok again, sauté the green onions until fragrant. Add mushroom slices, stir-fry evenly until soft and juicy.
4. Combine and fry: Pour the cooked eggs back into the wok, mix and stir-fry with mushrooms. Add salt and white pepper powder to taste, stir-fry evenly.
5. Serve: Turn off the heat after thorough mixing, scoop out the mushroom stir-fried eggs onto a plate, and enjoy.
Pro Tip:
(1) Pay attention to the cooking time of the eggs to retain a tender texture.
(2) Immediately stir-fry the sliced mushrooms to prevent oxidation and discoloration.
(3) Since mushrooms have high water content, additional water is not needed during cooking.
(4) Adjust the seasoning amounts according to personal preference, or add other ingredients such as green peppers or carrots to enhance the dish’s color and nutrition.
3. Winter Melon Bone Soup
Ingredients: 500g winter melon; 500g pork bones; 3 slices ginger; wolfberries as needed (optional); salt to taste; 1 tablespoon cooking wine; 2 green onions (optional); water as needed
Steps:
1. Prepare ingredients: Peel and deseed the winter melon, cut into large chunks. Rinse the pork bones, blanch in water to remove impurities.
2. Parboil: Place the pork bones in a pot, add enough cold water and 1 tablespoon cooking wine. Bring to a boil over high heat, skim off the foam, remove the pork bones, rinse with clean water.
3. Stew soup: Add ample water to the pot, put in the blanched pork bones and ginger slices. Bring to a boil over high heat, then simmer over low heat for 1-1.5 hours until the bones flavor the soup.
4. Add winter melon: After stewing for 1 hour, add the diced winter melon, continue stewing for 20-30 minutes until the winter melon turns translucent and tender. Optionally, add wolfberries at this point for added sweetness and nutrition to the soup.
5. Season: Add salt to taste, continue stewing for 5 minutes to blend the salt flavor into the soup.
6. Serve: After turning off the heat, scoop out the cooked winter melon bone soup, sprinkle with chopped green onions (optional), and enjoy.
Pro Tip:
(1) Skim the foam off while blanching the pork bones to ensure a clear soup.
(2) Cutting the winter melon into large chunks yields better texture and prevents it from stewing too quickly.
(3) Add sufficient water at the beginning of stewing and avoid adding water midway to maintain the soup’s freshness.
(4) For those who prefer a light taste, you can skip the wolfberries and green onions to retain the soup’s original flavor.
(5) Winter melon bone soup can be enjoyed hot or cold, providing a refreshing relief in the summer.
4. Baby Ginger Stir-Fried Meat
Ingredients: 100g baby ginger; 200g pork (tenderloin or lean meat); 1 green pepper; 1 red pepper; 2 cloves garlic; 1 tablespoon cooking wine; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; salt to taste; white pepper powder to taste; cooking oil as needed
Steps:
1. Prepare ingredients: Rinse the baby ginger, cut into fine shreds. Clean the pork, slice thinly, marinate with a little salt, cooking wine, and white pepper powder for 10 minutes. Remove the stems and seeds from the green and red peppers and cut into thin strips. Mince the garlic.
2. Sauté with oil: Heat oil in a pan, sauté the minced garlic.
3. Fry the meat slices: Add the marinated pork slices to the pan, stir-fry over high heat until changed color, then set aside.
4. Stir-fry the ginger: Add a little more oil to the pan, add baby ginger shreds, stir-fry until fragrant. Add green and red pepper strips, continue stir-frying until the vegetables are slightly cooked.
5. Mix and stir-fry: Pour the cooked pork slices back into the pan, mix with baby ginger and pepper strips. Add light soy sauce, dark soy sauce, and salt to taste, stir-fry evenly.
6. Serve: After thorough mixing, turn off the heat, scoop out the baby ginger stir-fried meat onto a plate, and enjoy.
Pro Tip:
(1) Cut baby ginger into fine shreds for easy frying to release the aroma.
(2) Marinate the pork for a short time, around 10 minutes, to retain tender meat.
(3) Adjust the amount of green and red peppers according to personal preference, or substitute with other colored bell peppers.
(4) Control the heat while cooking the meat, quick stir-frying over high heat to keep it tender and smooth without overcooking.
(5) Baby ginger has a slight spiciness, suitable for those who enjoy a spicy taste; reduce the amount if you prefer milder flavors.
The consumption of these cold-dispelling dishes during San Fu Tian not only warms the body and enhances physical fitness but also prevents winter diseases. Okra seafood soup is rich in protein and vitamins, with the effects of clearing heat, detoxification, and energy replenishment; Mushroom stir-fried eggs are not only delicious but also rich in nutrients, enhancing immunity; Winter melon bone soup helps clear heat, dampness, and nourish the body; Baby ginger stir-fried meat warms the body and helps regulate the spleen and stomach with the spicy flavor of ginger. By maintaining a scientific diet and seizing the golden period of “treating summer diseases in winter” during San Fu Tian, let these delicious dishes accompany you on the journey to a healthier winter. #HeadlineExclusiveContest#
