Why do you eat noodles on the summer solstice?
Since ancient times, there has been a folk saying in China that "noodles are eaten during the winter solstice in jiaozi". Eating noodles during the summer solstice is an important custom in many areas, and there is a folk saying that "eating noodles during the summer solstice makes a day shorter". There are many kinds of noodles in the south, such as Yangchun noodles, dry soup noodles, shredded pork noodles, three fresh noodles, noodles with sesame oil and cold noodles, while noodles with gravy and Zhajiang Noodles are in the north.
There is a saying about eating noodles in the summer solstice. Although the summer solstice is not the hottest time in summer, it means that hot summer is coming. People began to change their diet from the summer solstice, taking low-calorie, easy-to-make, cool food as the main diet, and noodles are usually the first choice for ordinary families. Therefore, the summer solstice surface is also called the "subduction surface".
In ancient times, people usually held sacrificial ceremonies on the summer solstice, praying for heaven to bless the disaster and save the year. "Zhou Li Chun Guan" contains: "With the arrival of summer, to local things." Sacrificing to God in the Summer Solstice of the Zhou Dynasty means clearing away plagues, famine years and death from hunger. At this time, new folk wheat came out, and people worshipped God with pasta. The custom of eating pasta on the summer solstice has also spread to this day.
Because the new wheat on the summer solstice has appeared, eating noodles on the summer solstice also means tasting new things. From the point of view of nutrition, around the summer solstice is the time when wheat is harvested and new flour is on the market, and the nutrients in fresh flour are high. In the past, people ate more noodles at this time, on the one hand, to celebrate the bumper harvest, on the other hand, they could also draw rich nutrients from noodles made of new flour with good taste.
Wheat is sweet and cool, and enters the heart, spleen and kidney meridians; The compendium of materia medica says that "wheat flour can replenish deficiency, strengthen the skin and body, thicken the stomach and strengthen the strength", and the compendium of medical forests says that it "removes annoyance, stops bleeding, facilitates urination and moistens the lungs and dryness". Others like to eat hot noodles in hot summer and sweat more to get rid of the moisture and summer heat trapped in the human body.
In addition, symptoms such as stuffy nose, aversion to cold, headache and heavy body often appear after catching cold in summer. Cooking a bowl of hot noodles, adding some scallion and pepper, and tasting it while it is hot, has certain auxiliary therapeutic effect.
There are many benefits of eating noodles in the summer solstice, but eating noodles is also exquisite, and noodles are better, but soup should be paid more attention to, and the nutrition of soup should not be forgotten. Because a lot of B vitamins are dissolved in the soup when the noodles are boiled, don't forget to drink more soup when you eat noodles.
Therefore, the answer to why you want to eat noodles on the summer solstice is to get a good color, and in addition, it also reminds everyone to pay attention to heatstroke prevention and cooling.
What noodles are good for the summer solstice?
Speaking of eating noodles on the summer solstice, noodles with gravy are my favorite. When I was a child, it was time-consuming to eat noodles on the summer solstice. In the morning, I went to my own vegetable field to pick some vegetables, such as cowpea, pepper, eggplant and tomato, which are all essential dishes in my own vegetable field. There are also leeks, garlic paste, sesame paste, bean sprouts, cabbage, etc., and there must be 7 or 8 kinds without them. You must put vinegar in tomato and egg marinade, mushu bacon marinade, eggplant noodle marinade, chili fried pork, water-boiled leek, water-boiled bean sprouts, water-boiled cowpea, water-boiled cabbage, sesame sauce and garlic paste. Now there is not so much time, and there are fewer dishes to eat noodles with gravy.
Method of tomato noodles with gravy
Ingredients: 300g of tomato, 0/00g of egg/kloc.
Seasoning: ginger and garlic10g, salt15g, sugar 5g, soy sauce 2g and salad oil 50g.
Production: 1, tomatoes are cleaned and cut into 2 cm dices for later use; Beat the eggs for later use; Cut ginger and garlic into rice for later use; 2, pour 30 grams of salad oil into the pot, burn 30% heat, pour the broken eggs, slowly slip away, and hold them for later use; 3. Heat the pan again and pour in salad oil. Heat it to 50% and add ginger and garlic until fragrant. Pour in tomatoes and stir-fry. Add salt, sugar and soy sauce and simmer for about 5 minutes. When the tomato soup overflows, add eggs and stir well. Take the soup out of the pan.
Method of garlic oil-sprinkled noodles
Ingredients: 250g noodles.
Ingredients: 50g cucumber, 50g bean sprouts and 50g carrot.
Seasoning: salad oil 30g, pepper noodles 20g, spiced noodles 3g, salt10g, fresh shrimp sauce 20g, vinegar15g, garlic 30g.
Production: 1, wash cucumber, bean sprouts and carrots, shred cucumber and carrots, and chop garlic into garlic for later use. 2. Mix pepper noodles, spiced noodles and salt evenly for later use. 3, the pot is on fire, pour in 2 liters of water, the water is to be boiled, the bean sprouts are cooked, and the cold water is removed; Wait until the water boils again. Add the noodles and cook them. Remove the cold water and set aside. 4. Pour salad oil into the pot and heat it to 70% to 80%. Put the mixed Chili noodles and garlic on the noodles, pour the fresh shrimp sauce and vinegar, and pour hot oil.
Method of making noodles with diced pork sauce
Ingredients: 250g noodles, 50g cucumbers, 50g bean sprouts, 300g pork belly, 50g carrots150g potatoes100g onions.
Seasoning: June fresh bean paste100g, Pixian bean paste 50g, cooking wine15g, sugar 30g, vinegar 20g, soy sauce10g, star anise 3g, Jiang Mo10g and salad oil 50g.
Production: 1, pork belly is cleaned and cut into diced soybean size for later use; 2. Wash and peel carrots and cut them into cubes; Wash, peel and dice potatoes; Peel, wash and dice onions for later use. 3, the pot is on fire, pour the salad oil to burn 30% heat, add the pork belly diced meat, stir-fry the star anise, and the pork belly oil overflows; Add Jiang Mo, stir-fry diced carrots, and stir-fry diced potatoes and onions when the water content decreases; 4. Pour Pixian watercress and June fresh bean paste, stir well, cook cooking wine, vinegar, soy sauce and clear water, and boil until the sauce is thick. 5, pour water into the pot, boil the noodles, and add bean sprouts when the noodles are rolling. Turn off the fire when it burns again. I like to eat soft food and soak it for a while. First, take out the hard food and put it in a bowl with cold water for later use. 6, cut into cucumber shreds, put into a noodle bowl, add diced sauce and mix well.