Zhejiang in the summer what to eat - Wenzhou drink sour plum soup
In the 1960s and 1970s, Wenzhou downtown streets specializing in the sale of sour plum soup tea stalls, so there is a "summer sour plum soup, the fire all the way back to light! "
The proverb. The production of sour plum soup is very simple, at night with boiling water to brew sun-dried plums, and then add rock sugar. After it is cooked and cooled, it is put into a wooden ice bucket with a lid to bring down its temperature. It tastes sweet and sour, and slightly salty in the sweetness.
The organic acid content in ume is very rich, can effectively inhibit lactic acid, reduce fatigue, get rid of the harmful substances that make blood vessels aging. Therefore, drinking sour plum soup in the summer season can eliminate heat and refresh, promote the production of fluids and quench thirst, so that the muscles and vascular tissues to rejuvenate. In addition, when eating too much meat, drinking sour plum soup can also help the body pH value to achieve balance. After the summer, the most important thing is to nourish the lungs, and fungus, yam, white radish, lily, white peony, pears and other "white food" is most likely to enter the lungs, it is recommended to eat more, eat less spicy food.
Sour plum soup practice:
Ingredients:
100 grams of plums, hawthorn 100 grams, 10 grams of licorice, sugar cinnamon 5 grams, rock sugar.
Directions:
First, add a tablespoon of water to the pot, soak the umeboshi, hawthorn, and licorice in water for 30 minutes
Then add 1000 grams of water to the casserole dish, put the soaked umeboshi, hawthorn and licorice into the casserole dish, and then boil it over high heat, and then switch to a small fire to cook for 30 minutes. Add the appropriate amount of rock sugar, and then cover the pot, cook for about 10 minutes, and after the pot is opened, use a small spoon to stir a few times, you can be served in a small bowl.
Finally, add a small spoon of sugar cinnamon and stir well, delicious sour plum soup is ready.
Preservation:
Unopened ingredients, stored in the refrigerator can be put three months.
Zhejiang what to eat in the summer - Hangzhou to eat duck
Summer in many places to eat duck custom, which, Hangzhou people are accustomed to the duck is divided into the old duck, tender duck, stay big duck, on the nutritional side, the old duck more lean meat, less water content, relative taste and nutrition will be a little bit better, suitable for soup to solve the summer gas, and meat Duck is mostly used to make roast duck, duck in sauce. On how to identify the old duck and tender duck, here is a tip: old duck general hair grows more Qi, mouth and paws more hard, yellowish color, black, touch the bone is more hard. In addition, the same head, old duck than tender duck weight.
The nutritional value of duck meat is very high, and the protein content is much higher than animal meat. The fat and carbohydrate content of duck meat is moderate, especially the fat is evenly distributed throughout the body tissues. The fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, containing significantly less saturated fatty acids than pork and mutton. Some studies have shown that the fat in duck meat is different from butter or lard, the ratio of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids is close to the ideal value, and its chemical composition is similar to that of olive oil, which has the effect of lowering cholesterol, and is beneficial to the prevention and treatment of cardiovascular and cerebral vascular diseases, and it is especially suitable for people who are worried that too much saturated fatty acid intake will lead to the formation of atherosclerosis.
Duck soup:
Main ingredients: a duck, ham, bamboo shoots a number of (no fresh asparagus, you can use the bag of bamboo shoots), monkey head mushrooms, cockles mushrooms, bok choy, ginger
Seasoning: salt, yellow wine
Practice:
1, duck wash, blanch in boiling water for 2-3 minutes, will be the end of the blood boil out, rinse with tap water
2, the soup pot with water, add ginger, boil, the duck, ham, bamboo shoots into the pot, large fire rolled after adding yellow wine, turn the fire to stew for an hour
3, monkey head mushrooms and cocktail mushrooms washed, cut into relatively large pieces, put into the soup pot, plus salt, and then cook for 5 minutes, turn off the fire can be
4, bok choy washed, blanch in a separate pot of boiling water, to get rid of the vegetable The grassy flavor, and then added to the boiled old duck soup.
5, and then cook for 5-10 minutes, the vegetables can be cooked.