As the summer heat gradually fades away, we welcome the “End of Heat” among the twenty-four solar terms. “End of Heat” means the end of hot weather, and the cool autumn is about to arrive.
During this season, the natural world begins to showcase the characteristics of autumn, and people’s diets should also be adjusted to adapt to the seasonal changes. At the time of “End of Heat,” five ingredients are celebrated as the “Five Treasures of End of Heat.” Next, I will share these “Five Treasures” with you.
The first ingredient is lotus root.
Lotus root, known for elegant names like “Jade Linglong” and “Jade Bamboo Shoot,” is not only crispy and tender but also rich in nutrients. The season of “End of Heat” is when fresh lotus root becomes available, and at this time, it has a crispy texture, mildly sweet, and juicy, making it a great nourishing food.
Food Share: Steamed Meat with Lotus Root
Prepare a piece of lotus root, slice it thinly, and soak it in clean water with 1 tablespoon of white vinegar for 2 minutes to keep it white.
Add 1 egg white, pepper, a pinch of salt, and oyster sauce to the ground pork, and mix until it becomes sticky.
Bring water to a boil in a pot, blanch the lotus root slices for 1 minute, then remove them.
Wrap the meat filling in the lotus root slices, shaping the edges, and place them on a plate.
Once the steam pot water is boiling, place it inside and steam on high heat for 10 minutes.
After steaming, drizzle with sauce and sprinkle with chopped green onions before serving.
The second ingredient is silver ear fungus.
Silver ear fungus, also known as white fungus, is regarded as “the commoner’s bird’s nest” and is a nutrient-rich fungus. It is rich in gelatin, proteins, dietary fiber, and various minerals and vitamins, providing numerous health benefits.
Food Share: Cold Dish of Silver Ear Fungus and Spinach
Soak the silver ear fungus in advance, wash it clean, and tear it into small pieces.
Wash the spinach, blanch it in boiling water for 30 seconds, then cool it in cold water and drain.
Blanch the silver ear fungus for 2 minutes, then cool it in cold water and drain.
Add the silver ear fungus, spinach, and cooked peanuts into a bowl, then add soy sauce, vinegar, sesame oil, white sugar, a pinch of salt, and drizzle with sesame paste before mixing well.
The third ingredient is yam.
Yam, also known as Huai yam, is a common root vegetable rich in starch, proteins, vitamins, and various trace elements. Consuming yam during the “End of Heat” season helps strengthen the body and resist autumn dryness.
Food Share: Yam and Job’s Tears Porridge
Wash and peel the yam, and cut it into small pieces; wash and soak the job’s tears and japonica rice.
Add water to a pot, add the job’s tears and japonica rice, bring to a boil over high heat, then reduce to low heat and cook for 30 minutes.
Add the yam pieces and continue cooking for another 20 minutes until the porridge thickens.
The fourth ingredient is pear.
Pear is one of the most common fruits in autumn, rich in moisture, vitamins, dietary fiber, and various minerals. Eating pears raw can relieve throat dryness and itchiness, while cooked pears can nourish the yin and moisturize the lungs for better effects.
Food Share: Autumn Pear Syrup
Peel and cut the snow pear into small pieces.
Bring water to a boil in a pot, add the snow pear pieces and goji berries, and simmer on low heat for 5 minutes.
Then add rock sugar and wait for it to dissolve and for the syrup to thicken before turning off the heat.
Cool down and seal in a bottle for storage; when eating, take an appropriate amount and brew it in hot water.
The fifth ingredient is sweet potato.
Sweet potato is a nutrient-rich crop. It is rich in various nutrients as well as minerals such as potassium and iron, which can supplement the energy the body needs daily.
Food Share: Sweet Potato Cakes
Peel and cut the sweet potato into pieces, then steam it until cooked.
Once the sweet potato is cooked, mash it into a puree, add an appropriate amount of glutinous rice flour and white sugar, and knead into a dough.
Divide the dough into small portions, roll each portion into a ball, and flatten it into a cake shape.
Heat a frying pan, brush with a layer of cooking oil, and cook the sweet potato cakes over low heat until both sides are golden brown.
During the “End of Heat” season, remember to eat more seasonal ingredients to help us transition smoothly into autumn.
