“There’s rain during the first ‘fu’, drought during the second, and a good meal after the last.” Unknowingly, the last ‘fu’ is approaching. As the last solar term of the ‘fu’ series, the arrival of the last ‘fu’ also signifies the end of the hot summer days. The last ‘fu’ usually falls after the beginning of autumn and is also known as the “autumn tiger.” Despite the persisting high temperatures, there is a relatively significant temperature difference between day and night, making it less stifling compared to the “early fu” and “mid fu.”
Aside from changing weather, the arrival of the last ‘fu’ also serves as a reminder for people to make adjustments in their diet. There’s a saying that goes, “Eat the three treasures during the last ‘fu’ to avoid illnesses in autumn and winter.” So, what are these three treasures? How should they be consumed?
The first treasure: Egg Pancake
“Dumplings during the first ‘fu’, noodles during the second, and egg pancakes during the third.” In the past, during times of scarcity, after a long and harsh summer causing significant nutrient loss in the body, people would eat eggs to replenish protein levels. A tasty and nutritious way to do so is by making an egg pancake – the golden color symbolizes abundance and a bountiful harvest.
Recommended Recipe [Cabbage Egg Pancake]
Main Ingredients: Cabbage, eggs, carrots, flour
1. Prepare half a cabbage, remove the hard core, wash, and then cut into shreds, placing them in a bowl. Cut half a carrot into thin shreds for later use.
2. Add carrot shreds to the cabbage, then add some flour, a bit of salt and pepper, crack two eggs, mix well. Add flour gradually in small amounts, enough for the vegetables to stick together, do not put too much as it may affect the texture of the vegetable pancake.
3. Brush some oil in an electric baking pan without turning on the heat, put the vegetables in the pan, then use chopsticks to shape it like a nest.
4. Crack an egg into the nest, cook on medium heat, cover with a lid to hasten egg solidification.
5. After about a minute, when the bottom is slightly golden, quickly flip it with a spatula and cook until lightly golden, around 3 minutes.
6. Once done, cut the vegetable pancake in the middle and plate it, drizzle some ketchup on top for extra flavor.
The second treasure: Pig’s Trotter
“Ham during the first ‘fu,’ chicken during the second, and gold and silver pig’s trotters during the third.” During the last ‘fu,’ people consume pig’s trotters. After enduring the long hot summer, where people tend to exert more, the custom of ‘fattening up in autumn’ emerges after the beginning of autumn. Pig’s trotters are rich in nutrients, have a soft and chewy texture, making them a delightful dish suitable for all ages.
Recommended Recipe [Sichuan-style Braised Pig’s Trotter]
Main Ingredients: 2 pig’s trotters, spring onion, ginger, caramel, quail eggs, beer
1. After cleaning the pig’s trotters, chop them into small pieces and place them in a bowl. Add salt to the pig’s trotters, pour in water, soak for 30 minutes to clean them thoroughly and remove any remaining blood.
2. After soaking, remove the pig’s trotters, put them in cold water, add the deodorizing trio (spring onion, ginger, cooking wine), bring to a boil on high heat. Once boiling, continue to cook for 2 minutes, then remove and rinse with clean water.
3. After cleaning, directly place the pig’s trotters in a rice cooker, add quail eggs and ginger slices, pour in a bottle of beer from 82, which helps tenderize the meat faster and removes any unwanted smell. Add some more water and make sure the ingredients are just covered with liquid.
4. Pour in pre-cooked caramel, add a package of Sichuan-style spicy braising sauce. If you don’t have Sichuan-style sauce at home, follow this recipe (doubanjiang, soybean paste, dry red chili, Sichuan peppercorn, light soy sauce, dark soy sauce, sugar, salt, star anise, cinnamon, bay leaf) to mix the spices evenly.
5. Cover with a lid, select the meat stew mode, choose a rich flavor, cook for about 40 minutes.
6. Once done, the pig’s trotters are ready, it’s recommended to soak them in the gravy for a few hours, enhancing the flavor. These pig’s trotters are incredibly tender, easily falling off the bone, rich in collagen.
The third treasure: Lotus Root
“Lotus root is a treasure, autumn lotus root is most nourishing.” After the beginning of autumn, lotus root is at its best. It has a crispy, sweet taste and offers benefits of clearing heat, reducing dryness, and nourishing the spleen and stomach.
Recommended Recipe [Cold Lotus Root Salad]
Main Ingredients: Lotus root, small chili, cucumber, garlic, ginger, spring onion
1. Cut the lotus root into thin slices after trimming the ends, then soak them in water with a little vinegar to prevent oxidation and darkening.
2. In a bowl, add minced ginger, small chili, spring onion, drizzle hot Sichuan peppercorn oil, add vinegar, salt, chicken bouillon, and sugar, mix well.
3. Once the water in the pot boils, add the lotus root slices, blanch until they turn transparent, then quickly cool in cold water for a crisp texture. Finally, pour the sauce over the lotus root, toss to coat evenly.
Cooking with simplistic ingredients to create exquisite dishes, make a loving meal for your family, I am Mommy Chef, bringing you a home-cooked delicacy every day. If you enjoy it, give it a thumbs up, share, and follow!
