In the old days, at the beginning of summer, the countryside around Ningbo used five colors of beans plus round-grained rice to cook into five-color rice, also known as Lixia rice. With the improvement of living standards and the abundance of materials, many families in the South will be five-color beans replaced with peas, bamboo shoots, broad beans, amaranth, mushrooms, salted meat, carrots and other ingredients, meaning "five grains," quite a sense of ceremony. As the saying goes, "A thousand fillings, not as good as the summer a fillings", eat summer rice at the same time also send people hope that the year to the end of the body healthy.

The practice of summer rice:

Traditional summer rice

Ingredients: half a catty of peas, half a catty of beans, half a catty of salted pork, bamboo shoots, Canton sausage, buckwheat onions, salt, oil, rice, glutinous rice

Practice:

1, the material is washed, the meat, bamboo shoots, preserved sausage slices, buckwheat onions cut into pieces.

2, pan poured into the right amount of oil, fried salted meat, fried until white, add bamboo shoots, beans continue to stir fry, add a little salt.

3, rice cooker into a good rice, a little less water than usual, vegetables will be out of the water, add fried vegetables, press the cooking button patiently wait.

4, after cooking, add the sausage and buckwheat onions simmer for five minutes, mix well, fragrant summer rice is ready.

Seafood rice

Ingredients: glutinous rice, frozen cooked peas, sausage, shrimp, squid, carrots, mushrooms, onions, oil, salt, green onions

Practice:

1, a variety of ingredients ready, glutinous rice soaked in cold water for 3 hours.

2, mushrooms soaked, carrots, sausage, onions, mushrooms, squid diced.

3, shrimp and squid, blanched in water.

4, pan, a little oil, pour the onion fried flavor.

5, pour in carrots, mushrooms, sausage, shrimp, squid diced stir fry.

6, sausage becomes transparent, the soaked glutinous rice into the pot, stirring constantly.

7, add salt, pour in the right amount of water, while stirring while pouring water.

8, cover and simmer on low heat for 10 minutes.

9, open the lid, pour in the peas, evenly spread on the rice, and continue to simmer for another 3 minutes, until the peas are cooked, stir fry, and out of the pot.

Other staple foods for summer:

Lixia congee

Lixia season, Hunan Leiyang people's families have to boil Lixia congee. Lixia congee is made with more than ten kinds of ingredients such as lean meat, vermicelli, glutinous rice balls, red dates, pork mash, dried bamboo shoots, red dates, peas, bean sprouts and so on as auxiliary ingredients, which are added to the rice and boiled into an aromatic congee.

Seven family porridge

Zhejiang rural areas to eat "seven family porridge" in the summer. The seven porridge is made from the rice gathered from the neighboring houses, adding beans and brown sugar to make a big pot of porridge, and then eat it together.

Dingbian Paste

At the beginning of summer, people in Fuzhou eat Dingbian Paste (also known as "pot side paste"), which is a savory snack made by shabu-shabu with rice paste, and adding shrimp, fungus, amaranth, mushrooms and clams. It is also known as "making summer".

Summer dumplings

Lixia eat summer dumplings is the custom of Hunan Loudi people. First, the glutinous rice flour and into a ball, pulled into a small agent, pinched into a dumpling skin-like, wrapped into the filling, closed and rubbed round, and then boiled in a pot, put sugar.