Tomorrow is the last day of the summer heat, remember to eat “1 meat, 2 fruits, 3 vegetables” to nourish Yin, moisten the lungs, and reduce the dryness of autumn. Eating seasonally is good for the body!
Tomorrow is the solar term of “The End of Heat,” which is the second solar term after the beginning of autumn, meaning the end of the hot summer and the arrival of autumn. After The End of Heat, the weather will gradually cool down, the air will become dry, temperature differences between morning and evening will increase. We should not only exercise appropriately and maintain a happy mood but also add clothing in time. Remember to open windows for ventilation regularly and adjust your diet.
Normally, increase the intake of water and follow the “512” method: in the morning, drink a glass of warm water when you wake up; have a glass of soy milk during breakfast; a bowl of soup during lunch; a bowl of porridge during dinner, and a glass of milk half an hour before bed. The “2” signifies drinking two cups of tea in the morning and in the afternoon. Also, in terms of diet, consume more nourishing, lung-moistening, and dryness-reducing foods to prevent discomfort caused by the dry autumn. Tomorrow is The End of Heat, remember to eat “1 meat,2 fruits, 3 vegetables” to nourish Yin, moisten the lungs, and reduce autumn dryness, eating seasonally is good for your health!
1. 1 meat – Duck meat.
There is an old saying: “Eat duck on The End of Heat, no illness will come.” On The End of Heat, people in Beijing go to buy duck to eat. It is said that eating duck meat in early autumn can nourish the stomach, replenish nutrition, and effectively clear heat and reduce dryness. Old duck meat tastes sweet and has a cool nature, making it suitable for autumn consumption.
Recommended dish: [Beer Duck]
Main ingredients: Duck meat.
Seasonings: Edible oil, salt, scallion, ginger, cooking wine, light soy sauce, dark soy sauce, beer, sugar.
Preparation: 1. Cut the duck meat into pieces, soak to remove blood, rinse, blanch in hot water with scallion, ginger, and cooking wine, remove and rinse to drain.
2. Heat edible oil in a pan, add sugar and caramelize, then stir-fry the duck meat until browned. Add salt, scallion, ginger, cooking wine, light soy sauce, dark soy sauce, and beer, bring to a boil.
3. Simmer on low heat until the meat is tender, then turn up the heat, add sugar to enhance flavor, and reduce the sauce. Remove from heat when the sauce thickens.
2. 2 fruits – Citrus fruits, black sesame.
1. Citrus fruits.
Early-ripening citrus fruits are available during The End of Heat. Citrus fruits are cool in nature, sweet and sour, with moistening, lung-clearing, and sobering effects. They are beneficial for replenishing fluids and reducing dryness. Besides eating citrus fruits directly, you can also juice them in the morning.
Recommended dish: [Citrus Juice]
Main ingredient: Citrus fruits.
Seasonings: None.
Preparation: 1. Peel the citrus fruits, removing as much of the white pith as it is bitter. Cut the peeled citrus fruits, place into a juicer, add a small amount of water, and start juicing. After juicing, pour the citrus juice and enjoy.
3. 3 vegetables – Okra, radish, winter melon.
1. Okra.
Okra is a seasonal vegetable in autumn, known as the “Green Ginseng”. Despite its small size, it is highly nutritious, rich in vitamins and dietary fiber, with heat-clearing, intestines moistening, cough-suppressing effects, aiding digestion, and is a valuable ingredient for autumn.
Recommended dish: [Stir-fried Okra with Eggs]
Main ingredients: Okra, eggs.
Seasonings: Edible oil, salt, scallion, cooking wine.
Preparation: 1. Clean the okra, slice thinly, beat eggs, add salt and cooking wine, mix well.
2. Heat edible oil in a pan, stir-fry the okra until partially cooked, add the beaten eggs and stir rapidly.
3. Cook until the eggs solidify, then remove from heat.
2. White radish.
In autumn, white radish matures. White radish is sweet and cool, belonging to the lung and stomach meridians. It is rich in water and nutrients, with heat-clearing, phlegm-resolving, thirst-quenching, cooling blood, diuretic, and stomach-strengthening effects. Eating more radish in autumn has a good therapeutic effect on lung heat, thick phlegm, cough, heat-induced thirst, and dry mouth.
Recommended dish: [Cold White Radish Shreds]
Main ingredient: White radish.
Seasonings: Edible oil, salt, scallion, chili, light soy sauce, sugar, chicken essence.
Preparation: 1. After washing the white radish, peel and slice into thin strips, place in a large bowl, add salt to draw out moisture.
2. When water is drawn out of the radish, squeeze excess water, transfer to a plate, add scallions, light soy sauce, chicken essence, chili, sugar, mix well.
3. Heat oil in a pan, pour over scallions to release aroma, mix well, and the dish is ready.
3. Lotus root.
In autumn, lotus roots are in abundance. Though available year-round, lotus roots are best in quality and taste during autumn, hence the saying that autumn lotus roots are the most nourishing. Eating lotus roots in autumn can clear heat, cool blood, invigorate the spleen, stimulate appetite, and lower cholesterol and blood pressure.
Recommended dish: [Lotus Root Pork Rib Soup]
Main ingredients: Pork ribs, lotus roots.
Seasonings: Salt, scallion, ginger, cooking wine.
Preparation: 1. Wash the pork ribs, soak to remove blood, drain, place in a pot. Wash the lotus roots, peel, cut into pieces, wash and set aside.
2. Add water to the pot, along with scallions, ginger, and cooking wine. Bring to a boil, skim off any foam, add lotus roots and cook.
3. Simmer until the meat is tender and lotus roots are soft, season with salt, then remove from heat.
That’s all about dietary taboos during The End of Heat. Do you have any food traditions related to The End of Heat in your hometown? Feel free to share in the comments section, let’s exchange knowledge and cooking tips.
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