When will the hot sun pass, and the clear breeze nowhere to be found? July 22 is the last solar term of summer, known as “dashu.” The “da” in dashu implies that the extreme heat is upon us, and we must prepare to endure the toughest days.
As the saying goes, “No illness during the midsummer heat still leaves one frail.” People’s appetites may be at their lowest during dashu, even a table full of delicacies may not be of much interest. As the body needs sustenance, it’s essential to eat well. It is advised to eat less melon but prepare five dishes, cooling off and dispelling the cold, to maintain good health in the scorching weather.
Eat less melon
Watermelon
Watermelon is a summer essential for cooling off. When feeling thirsty, hungry, or lacking appetite, a few bites of watermelon can restore vitality. Why should one eat fewer watermelons during dashu? Because this period sees frequent heavy rainfalls, and watermelons absorb a lot of water from the ground, affecting their taste and causing the flesh to spoil, leading to abdominal pain and diarrhea when consumed.
Prepare five dishes
1. Julienne Pork Soup
① Clean 300g of large bones and place them in a stew pot, covering with cold water. Add scallion knots and ginger slices to remove any odors, bring to a boil. After boiling, remove the scallion knots and ginger slices to avoid an off-putting taste.
② When a chopstick can easily pierce the meat on the bones, turn off the heat and let it simmer for a while.
③ Take out 150g of shredded tofu, rinse it several times. Boil the shredded tofu in a pot of water, add a little baking soda, boil for 2 minutes after it starts boiling. Remove the tofu, rinse with cold water, and drain.
④ Ladle the bone broth into a large bowl, add the tofu, seaweed, and chopped scallions for consumption.
2. Braised Pig Tail with Edamame
① Roast 400g of pig tail over fire, scrap and wash it thoroughly. Cut the pig tail into small pieces, soak in flour water, wash it well, and drain.
② Heat oil in a pan, stir-fry the pig tail until the water evaporates, then add 2 spoons of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of vinegar for color, simmer for 2 minutes. Add garlic, ginger, dried chili for flavor, pour in a bowl of hot water and let it simmer.
③ Take 200g of edamame, rinse well, and drain. When the pig tail is tender, add the edamame, season with salt, simmer on low heat.
④ Once the edamame is cooked, reduce the sauce over high heat, sprinkle some scallions, and it is ready to be served.
3. Assorted Waxed Meat Soup
① Soak black fungus in cold water for 30 minutes, add 1 spoon of flour, wash clean. Boil the black fungus in a pot, remove after about 1 minute, rinse with cold water, and drain.
② Soak 150g of tofu in light saltwater for 30 minutes to remove the beany taste. Cut the tofu into small pieces, pan-fry until golden. Fry both sides until golden, then remove.
③ Cut off the prawn heads and devein them. Wash 150g of prawns, marinate in 1 spoon of flour. Heat pork lard in a pan, stir-fry 100g of waxed meat. When the fat is rendered, add prawns, garlic, ginger slices for flavor, stir-fry quickly.
④ When the prawns turn slightly red, add tofu, black fungus, a little salt, light soy sauce for a while. Garnish with scallions, reduce the sauce over high heat, and it’s ready for consumption.
4. Chicken Meatball and Vegetable Soup
① Take 2 pieces of chicken breast, remove the fascia. Wash the chicken breast, cut into small pieces, then mince. Add light soy sauce, starch, scallion-ginger water, clockwise stir, add a little edible oil to lock in moisture, continue stirring.
② Bring a pot of water to a boil, squeeze the chicken mince into meatballs and cook in the pot. Remove the surface foam until the chicken meatballs float up.
③ Soak the black fungus in water for 40 minutes, wash clean, and blanch in boiling water for 1 minute. When the chicken meatballs float, add the black fungus to cook together.
④ Take a suitable amount of vegetables, wash clean, add to the chicken meatball soup. Season with a little salt, a few drops of lard, a bit of MSG, cook for a few seconds, and it’s ready to serve.
5. Stir-fried Seaweed with Bell Pepper
① Soak 100g of seaweed in cold water for 40 minutes, scrub a few times, drain.
② Boil water in a pot, blanch the seaweed. Boil for about 1 minute, remove. Rinse the seaweed with cold water, drain, and cut into small pieces.
③ Take 4 bell peppers, wash clean, and cut into small pieces. Wash 100g of pork front leg, slice thinly, set aside.
④ Heat oil in a pan, add the pork front leg, sauté until the color changes, add some minced garlic, ginger slices for flavor, then stir-fry the chilies.
⑤ When the chilies are slightly cooked, season with light soy sauce, salt, stir-fry briefly, then transfer to a plate for serving.
