What to eat in the summer custom?
1 duck
The traditional dietary custom of Nanjing people is to eat ducks in the summer. Ducks, especially Ma ducks in the cooked area of Jiangning Lake, Nanjing, are the most sought after. It is reported that the ducks there are sweet and cool, and fat and thin. If there is no time, the old Nanjing people will go to the deli to buy half a duck to go home; People who are free will stew "radish old duck pot" or make "braised duck pieces" at home and give them to their neighbors. This is what the saying goes, sending ducks in the summer will save everyone.
2. Longan
When the "summer heat" arrives, the "summer heat" will be over. Old Fuzhou no longer drinks herbal tea after the summer heat, but eats more things of "invigorating qi" and "enriching blood". Old Fuzhou is used to eating longan, which is soaked in porridge after peeling.
It is necessary to enter autumn after the summer heat, so it makes sense to drink less herbal tea and eat more longan.
3. White meatballs
In addition, another food that old Fuzhou eats in the summer is white meatballs. White meatballs are actually glutinous rice balls. The method is very simple. Knead glutinous rice flour into a small grain, cook soup, add some sugar, and taste sweet, which can not only supplement carbohydrates, but also solve the greasy mouth in summer.
4. Herbal tea
The custom of decocting medicinal tea in summer has been popular since the Tang Dynasty. During the summer, every household has the habit of frying herbal tea. First, they go to the pharmacy to prepare prescriptions, and then they fry tea for drinking at home, which means that they should eat something "bitter" in autumn, which is quite beneficial in clearing away heat, removing fire, promoting digestion and removing lung heat.
5. Sour plum soup
In the sixties and seventies of last century, there were tea stalls selling sour plum soup in the streets of Wenzhou city, so there was a proverb that "the sour plum soup in the summer was completely extinguished". Making sour plum soup is very simple. At night, soak dried plums in boiling water and add rock sugar. After cooking and cooling, put it into a wooden ice bucket with a cover to reduce its temperature. It tastes sour and sweet, sweet and slightly salty, and tastes good.
What kelp do you eat in the summer?
If you want to ask kelp what treasure it has, iodine in it is treasure. Kelp has its own flavor whether fried or cold. In addition, kelp boiled sugar water is also first-class in taste. Autumn dryness is most suitable for a bowl of old duck soup with melon and kelp, which is nourishing and dampness-removing.
Autumn pear
Autumn pears are sour and slightly sweet when chewed. In the summer, autumn dryness is obvious, and autumn pear cream or autumn pear custard can make us moisten the lungs and soothe the nerves. As early as the Tang Dynasty, autumn pears were carefully prepared and served as medicinal food drinks for the distinguished guests of the imperial court. Eating autumn pears often helps to nourish the body fluid, nourish the lungs and prolong life. It is no wonder that it was so favored by the nobles in ancient Dagong.
horse's hoof
In the summer, autumn is very dry. Horseshoe has a good effect on overcoming dryness of body fluid and qi. Horseshoe has enjoyed the reputation of "Jiangnan Ginseng" since ancient times. It is eaten raw to quench thirst and cooked for health. In the summer, it is very dry, and the decoction of horseshoe water is very helpful for nourishing autumn and moistening dryness.
lily
Lily not only has high medicinal value, but also is popular in diet therapy. During the summer season, people should beware of autumn dryness, and a reasonable diet can help us spend the summer better. Lily has the effect of clearing the heart and moistening the lungs. Whether it is eaten raw or honey moxibustion, it can help us achieve the purpose of nourishing yin and moistening dryness.
Summer diet sesame spinach
Raw materials: 500g of fresh spinach, 0/5g of cooked sesame/kloc-,and appropriate amounts of salt, sesame oil and monosodium glutamate.
Practice: remove the roots of spinach, wash it, boil it in a boiling pot, take it out and soak it in cold water, cool it, take it out and drain it, cut it into sections, put it in a plate, add salt, monosodium glutamate and sesame oil respectively, stir it evenly, and then sprinkle sesame seeds on the spinach.
Efficacy: tonify liver and kidney, open chest and moisten dryness.
Lily lotus seed soup
Ingredients: dried lily100g, dried lotus seeds 75g, crystal sugar 75g.
Practice: after the lily is soaked in water for one night, it is rinsed clean. Soak the lotus seeds for 4 hours and rinse. Put lily and lotus seeds in a clear water pot, boil with strong fire, add rock sugar, and cook for 40 minutes with slow fire.
Efficacy: soothe the nerves, nourish the heart, strengthen the spleen and stomach.
Shashen porridge
Raw materials: Adenophora adenophora15 ~ 30g, 50g of japonica rice, and appropriate amount of rock sugar.
Production: Mash Radix Adenophorae first, add water to decoct the decoction, then remove the residue, then put the decoction and japonica rice into the casserole, add appropriate amount of water, and cook the porridge with slow fire. When the porridge is cooked, add rock sugar and cook it for a while.
Efficacy: nourishing yin and clearing heat, moistening lung and nourishing stomach, eliminating phlegm and relieving cough.
Application: dry cough caused by deficiency of lung yin, dry cough with little phlegm, hoarse cough for a long time, dry throat pain; Deficiency of stomach yin causes scanty thirst, burning and dull pain in the stomach, dry tongue with little coating, dry stool, retching and hiccups, as well as tuberculosis, chronic bronchitis, chronic pharyngitis and chronic gastritis.
Dendrobium porridge
Raw materials: fresh Dendrobium 30g, japonica rice 50g, and appropriate amount of rock sugar.
Production: First, decoct Dendrobium with 200 ml of water for a long time with slow fire to get juice of about 100 ml, then put the medicine juice and japonica rice in a casserole, add about 400 ml of water, cook it into porridge, and put in rock sugar to stir well. Take a warm meal every morning and evening.
Efficacy: nourishing yin, promoting fluid production and nourishing stomach.
Application: After febrile disease, upset and thirst, persistent deficiency and fever, dull pain in the epigastrium, no appetite, and vomiting caused by yin and body fluid exhaustion.