July 7, 2021 ushered in an important solar term among the twenty-four solar terms - Xiaoshu. The arrival of this solar term means that the hot summer is coming.

As the saying goes, "Small summer and big heat, steaming at the top and boiling at the bottom" means that the dog days of summer are about to enter.

As the name suggests, Xiaoshu is slightly hotter. The period of Xiaoshu coincides with the Dog Days, which is the hottest time of the year, and the Great Heat is the hottest time of the year.

The Slight Heat wave coincides with the "Dog Days" of summer when the heat wave hits. The weather is hot. At this time, the human body consumes a lot of energy and sweats a lot. We must pay attention to replenishing physical strength and water in time to clear away heat and relieve summer heat.

So what kind of food do people eat during Xiaoshu solar term?

Here are 5 traditional foods shared during the Xiaoshu solar term. No matter how busy you are, don’t forget to eat them. They mean happiness and health. It’s a pity not to know them. Eat them in season and have enough nutrition to spend the summer safely.

Lotus root belongs to the Xiaoshu solar term. When the weather is hot, the air will become very dry and the human body will lose a lot of water and nutrients. Lotus root is rich in carbohydrates, calcium, iron, zinc and other nutrients and dietary fiber, and has nourishing and moisturizing properties.

It has the functions of drying, cooling blood, clearing heat, nourishing blood and replenishing qi, etc. It is especially suitable for consumption in hot summer.

The Xiaoshu solar term coincides with the time when lotus roots are ripe, and lotus roots are cool in nature. Eating some lotus roots at this time is very beneficial to the human body.

Osmanthus Brown Sugar Glutinous Rice and Lotus Root Ingredients: Lotus Root Glutinous Rice Sugar Osmanthus Brown Sugar Production: First wash the glutinous rice and soak it for 30 minutes in advance; cut the bottom fifth of the washed and peeled lotus root, and pour the soaked into the hole of the lotus root.

For glutinous rice, please note that you only need to fill it two-thirds with the glutinous rice, then cover it with the cut lotus root pieces and use toothpicks to secure it.

Put the prepared lotus roots into the electric pressure cooker, add water covering half of the ingredients and an appropriate amount of brown sugar, press the stew function button on the electric pressure cooker for about 20 minutes, and soak the lotus roots for a few hours after they are cooked.

Take out the prepared brown sugar glutinous rice lotus root, remove the toothpick and then slice it into slices, place it on a plate, and top with appropriate amount of sugar osmanthus.

Two eels, as the saying goes, "Small Heat eels are as good as ginseng", eels are warm in nature and sweet in taste, and have the functions of replenishing qi, liver and spleen, removing rheumatism, and strengthening muscles and bones. The eels before and after Slight Heat are the fattest and most nutritious, as the old saying goes.

There is a saying that "winter diseases are cured in summer". In hot weather, it is the remission period of bronchitis, asthma, arthritis and other diseases. At this time, eating eel can have nourishing effects.

Ingredients for braised eel: eel, high-quality white wine, light soy sauce, ginger slices, garlic cloves, pepper, oil and salt. Preparation: Heat a pan and add an appropriate amount of oil. Add the eel into the pan and stir-fry until the eel changes color. Add a few slices of ginger into the pan and continue to stir-fry.

Stir-fry; add appropriate amount of white wine and light soy sauce and stir-fry evenly; add a little water, cover and cook for 5 minutes; add garlic cloves and reduce the juice over high heat; finally add salt and pepper to taste.

3. Mung bean sprouts. Mung bean sprouts are sprouts from mung beans. They are one of the cold foods. In summer, the human body sweats a lot and the electrolyte balance in the body is destroyed. It is the most ideal way to supplement it with mung bean soup.

After mung beans sprout, more nutrients are released. Mung bean sprouts have the functions of clearing the stomach, detoxifying, dampness-heat, and cleaning teeth.

Mung bean sprouts are rich in water and vitamin C. Eating more mung bean sprouts in summer can protect our skin.

Ingredients for stir-fried bean sprouts with onions: Bean sprouts, onions, green peppers, carrots, oil and salt. Preparation: Heat a pan with cold oil, add shredded carrots and stir-fry for a few times. Add shredded onions and stir-fry until fragrant; add bean sprouts and stir-fry quickly over high heat.

Fry twice, add a little salt to taste; add green pepper shreds and continue to stir-fry for a few more times before placing it on a plate.

4. Dumplings. Dumplings occupy a very important position in Chinese diet. They appear in many solar terms and customs. There is a folk saying, "Dumplings are on the head, noodles are on the second side."

It is a traditional custom to eat dumplings on the first day of the year. People lose their appetite on the first day and the bitter summer begins, so they often lose weight than before. Dumplings are just the food to appetize and satisfy the craving.

Ingredients for leek dumplings: meat stuffing, leek flour, minced ginger, cooking wine, oil, and salt. Preparation: Add appropriate amount of water to the flour to form a smooth dough, cover it and let it rest at room temperature for 20 minutes; add salt, minced ginger, and cooking wine to the meat stuffing, and mix it with a

After stirring evenly according to the directions; first add a little bit of fragrant leeks and mix well, then add a little salt and mix well, so that the filling is mixed and ready for use.

Knead the dough, pinch out the same size pieces, and then use a rolling pin to roll out the dumplings.

Wrap the leek meat stuffing into the dumpling wrappers, then press and pinch the edges of the dumplings tightly. Wrap all the dumplings and set aside.

Boil water in a pot, put the dumplings into the pot, stir them gently with a spoon, then cover and cook; when the water boils, uncover the pot and continue cooking, adding water twice halfway, and cook until the dumplings are all floating.

After rising, continue cooking for 2 minutes.

4. Dumplings. Dumplings occupy a very important position in Chinese diet. They appear in many solar terms and customs. There is a folk saying, "Dumplings lie on the head, and noodles lie on the two."