After the beginning of midsummer, the sky is always gloomy, and the air noticeably becomes more humid. Coupled with temperatures in the thirties, the sultry feeling becomes increasingly pronounced. However, this is still not the hottest time yet. The heat from the ground continues to accumulate until the height of the hottest season during the “Major Heat” period, marking the peak of this summer, where the name “Major Heat” signifies extreme heat.
During the Major Heat period, the hottest and most humid solar term of the year, the “damp-heat steaming” climate tests each and every one of us. During this time, it is important to take care to avoid heatstroke while also not neglecting the need to dispel humidity. In daily life, one should avoid excessive fatigue, ensure an adequate amount of sleep, and incorporate foods that help dispel heat and dampness into the diet. There is a saying, “During Major Heat, eat pungent foods, and you will be energized in the bitter summer.” As the seasons change, each season corresponds to respective flavors. Before and after the Major Heat period, we can consume pungent-tasting foods, which not only help stimulate the appetite and aid digestion but also nourish the liver and lungs, helping us dispel cold and dampness. This is the profound wisdom passed down by our ancestors.
On July 22nd, the Major Heat begins. Let’s now share three types of pungent foods with everyone, which can be served to family members to help us safely and comfortably get through this challenging period.
1st Pungent Food: Onion
Onion, a member of the onion family, belongs to the lily family and is a common pungent vegetable. It is often used as a seasoning in cooking to enhance flavor and stimulate the appetite. Onions also possess significant medicinal properties as they are rich in vitamins A, C, folic acid, dietary fiber, anthocyanins, selenium, and more. These properties help protect the cardiovascular system, slow down aging, have antibacterial and anti-inflammatory effects, dispel cold and dampness, among other benefits. The excellent onion can be cooked into delicious dishes and can be a good choice to consume during the hot summer days.
Recommended Recipe: Onion and Egg Stir-Fry
1. Generally, the outer 2-3 layers of the onion are drier; these should be removed until the crunchy and juicy part is exposed. Peel off a few layers and cut it into small pieces.
2. Onion pairs well with green peppers; the refreshing taste of green peppers complements onions, enriching the aroma of the dish. Clean the green pepper, break it into small pieces, and remove the white seeds.
3. Crack two eggs into a bowl, add 30ml of water and starch, mix well, and add a pinch of salt for seasoning. Heat oil in a pan, pour in the egg mixture, stir quickly until solidified, and remove from heat.
4. Put onion and green pepper into the hot pan, add soy sauce and oyster sauce, stir-fry over high heat to bring out the flavors of both ingredients. Continue cooking until they are slightly softened, then add the cooked eggs. Add a little vinegar and sugar for flavor, stir-fry to combine flavors, and serve.
2nd Pungent Food: Mint
We often see mint in products like toothpaste, shampoo, and shower gel, and just hearing its name gives a refreshing feeling. Mint is also a pungent food that aids digestion and is rich in essential oils and compounds like menthol, which help protect the liver, clear the lungs, have anti-inflammatory and antibacterial effects, and enhance alertness. On hot days, we can enjoy mint-infused water or soup, offering moisturizing and refreshing benefits.
Recommended Recipe: Mint Beef Soup
1. Pick fresh mint leaves, including some tender stems, wash them thoroughly, and set them aside after draining the water.
2. Cut beef brisket into small pieces, soak them in cold water with a bit of alkali to draw out excess blood for about two hours. This soaking process removes blood and makes the beef tenderer after cooking.
3. Boil the beef in a pot with enough drinking water to remove impurities and scum, then strain it using a ladle.
4. Add ginger, star anise, and Sichuan peppercorns to the pot, stew on low heat for about an hour and a half until the meat is soft and tender.
5. Add mint to the pot, sprinkle a little ground Sichuan peppercorns, stir with chopsticks until the mint softens, and turn off the heat.
6. To serve, prepare a dipping sauce with chopped green onions, coriander, salt, soy sauce, and chili oil. Dip the beef in the sauce and enjoy the aromatic and flavorful dish, with the mint providing a refreshing taste.
3rd Pungent Food: Fennel Sprouts
The damp and hot climate provides favorable conditions for vegetable growth, especially leafy greens. In my mother’s vegetable garden, there are always several crops of fennel sprouts, each emitting a unique fragrance, making them perfect for stir-fries and soup dishes. Fennel sprouts have a pungent taste, are gentle in nature, aid in warming the stomach, tonifying and expelling dampness, anti-inflammatory, antibacterial, and liver-protecting.
Recommended Recipe: Fennel Sprout Pork Buns
1. Mix 300g of all-purpose flour with 2-3g of dry yeast and 5g of sugar. Stir well and add about 170g of warm water to knead the dough. Cover with a damp cloth and let it ferment thoroughly.
2. Wash some lean meat, cut it into small pieces, then put it in a food processor and grind it.
3. Heat some oil in a pan, add the minced meat, break it apart with chopsticks, then stir-fry until it changes color. Add diced onions, sauté until mixed, then season with soy sauce, oyster sauce, and salt to taste, and let the meat mixture cool.
4. Pluck the fennel sprouts, remove the roots, old stems, and yellow leaves, wash them thoroughly, drain the water, then finely chop them on a cutting board.
5. Mix chopped fennel sprouts into the meat mixture, stir with chopsticks to combine thoroughly. This completes the filling part.
6. To prevent the steamed buns from collapsing after cooking, knead the fermented dough for a bit until it is smooth, flatten it into wrappers, add the fennel filling, let it ferment again until it expands, then steam for fifteen minutes before turning off the heat. Let it sit for two to three minutes before serving.
