四十八天 begun to heat up, the temperature soared, it was a scorcher, sweat poured down when walking just a short distance, feeling both fatigued and stuffy. The elders often say, “do not eat sour during Sanfu, otherwise your legs will grow weak after.” In summer, with excessive sweating, the body’s body fluids deplete rapidly. Consuming seasonal ingredients rich in natural fruit acid can stimulate appetite, quench thirst, calm the mind, and relieve the body’s weakness, making the whole Sanfu season pleasant and energetic.
There is no need to buy expensive and rare ingredients; four types of natural sour and fresh vegetables are readily available at home. The dishes are simple, quick to make, light in oil, and loved by the elderly and children. Every time it is brought to the table, the whole family fights to eat. Today, I will share four indispensable sour dishes for Sanfu.
First one: tomato｜recommended recipe: tomato and egg scramble
Tomato is the most representative natural sour ingredient in summer. Its flesh is rich in citric acid and malic acid, with juice that is full and soft, sour and refreshing without刺激. After cooking, it releases a rich sour and sweet sauce, fluffy scrambled eggs soak up the tomato juice, soft and sour, the sauce can help eat more rice. It is most suitable for when you have no appetite in the heat, refreshing and comfortable to eat.
Preparation method
Cut the top of the tomato with a cross, blanch it in boiling water to remove the skin, and cut it into small pieces; beat the eggs with a little salt. Heat the pot with less oil, pour in the egg liquid and stir-fry until set, set aside. Do not wash the pot, press and stir-fry the tomatoes with low heat, cook out a thick red soup, add a small spoonful of sugar to neutralize the fruit acid. Pour back the scrambled eggs and stir evenly. Add a little salt to season, stir-fry for ten seconds, then take it out directly.
Second: purslane｜recommended recipe: cold-dressed purslane
Purslane is a wild sour vegetable that grows in summer fields. It naturally contains rich malic acid. Eating raw has a light natural sour taste. It is cool to clear away dampness, especially nourishing in Sanfu. After blanching, the texture is soft and refreshing, and simple seasoning can taste its slight sourness. Add a little fragrant vinegar for flavor, sour and fragrant, directly driving away the body’s heat, low in fat and burden, an appetizer before a meal to relieve fatigue.
Preparation method
Pick off the old roots of purslane, rinse and clean repeatedly with clean water. blanch in boiling water for 1 minute, then drain and cool. Mix the following in a bowl: minced garlic, a spoonful of fragrant vinegar, a little soy sauce, a little sugar, sesame oil, and a little chili. Pour all the dressing over the purslane, mix well and let it stand for five minutes to fully absorb the flavor. Ready to eat.
Third: hawthorn spareribs
Hawthorn is rich in natural fruit acid. It is an ancient eating method for spareribs in Sanfu. The fruit acid of hawthorn can break down the fat of meat. The meat is cooked until tender and falls off the bone. The whole dish is slightly sweet and sour, not cloying, appetizing and damp, eating meat in summer is not stuffy in the stomach, and both the old and young love it.
Preparation method
Put the spareribs in a pot of cold water, add ginger and wine to blanch and remove the foam, rinse and dry. Wash the hawthorn and remove the seeds. Heat the pot with less oil, cook the sugar to a light brown, add the spareribs and stir-fry until slightly yellow. Add ginger, hawthorn, soy sauce, and a small amount of water. Simmer for forty minutes. Bring to a boil and thicken the sauce. Sweet and sour, ready to eat.
Fourth: sour string beans with minced meat｜recommended recipe: stir-fried sour string beans with minced meat
Sour string beans have produced natural lactic acid through natural fermentation, carrying a rich sour fragrance, a natural acidic ingredient. Stir-fried with minced meat, sour and fragrant, appetizing and delicious. In Sanfu, without appetite, stir-fry a plate to match rice or porridge. The sourness is mild, relieving the body’s fatigue.
网友评论