What are the solar terms of leek?
The arrival of the autumnal equinox is extremely important. In ancient times, people attached great importance to this day, leaving many folk customs, such as laying eggs, sending autumn cows, sticking birds' mouths, and even the "Moon Sacrifice Ceremony" in the Mid-Autumn Festival.
In addition, after the autumnal equinox, the weather turns cold and it is easy to get sick. Everyone pays attention to diet and decides to eat the custom of "autumn vegetables and autumn fruits" to enhance the body's resistance and protect the physical and mental health of the whole family. Therefore, when the autumnal equinox arrives, no matter how busy you are, you should remember to eat "five kinds of autumn vegetables and two kinds of autumn fruits", follow the traditional style, adapt to the season and spend the autumn happily.
Five kinds of autumn vegetables eaten in autumn
Amaranth "eat autumn vegetables at the autumnal equinox", a specific custom, actually refers to eating amaranth, which used to grow in rural fields. After autumn, under the nourishment of autumn wind and autumn rain, wild amaranth looks particularly good, so it is called "autumn Artemisia". Every autumn equinox, everyone will go to the fields to collect amaranth and go home to get it.
Amaranth is rich in nutrition and even called "longevity dish". Therefore, people also think that eating amaranth in the autumn equinox also has a good meaning to protect the safety and health of their families.
Highly recommended recipe: Amaranth with minced garlic
Amaranth is aged and cleaned. After garlic is peeled, it can be mashed into garlic pieces in a stone mortar with dried peppers. In addition, the green onions are cleaned and cut into sections for later use. Take out a spoonful of animal oil from the pot, then pour it in with proper oil heat, and pour the garlic paste, dried pepper and wax gourd flower into the pot and stir-fry for fragrance.
Immediately pour the washed amaranth into the pot, sprinkle a small amount of edible salt, stir-fry until the water comes out. After the amaranth becomes loose, pour in two spoonfuls of soy sauce, one spoonful of sugar and one spoonful of monosodium glutamate, and stir evenly. Pour half a bowl of cold water into the pot, cook for one minute on medium heat, and then turn the juice. After the juice is put away, turn off the fire and let it out.
Lettuce is crisp and refreshing. Lettuce is a vegetable and fruit that needs to be drunk more in the autumn equinox. Lettuce is nutritious and contains more than 20 kinds of trace elements, and its iron content is 20 times that of tomatoes. The water content of lettuce reaches 94%. For autumn, which is very easy to have internal fire, buy more home to stew and eat, replenish moisture and reduce fire.
Highly recommended recipe: stir-fry celery.
Wash lettuce, cut into sections, wash dried tofu and cut into strips, cut garlic into mashed garlic, and cut millet into rings for later use. Boil the water in a boiling pot, add a little oil and salt, pour the lettuce into the water for 30 seconds, and drain it. Heat the hot oil in the pot again, and the temperature will boil to 50%. Pour in the dried bean curd and stir fry over low heat. Cook until the surface of dried bean curd bubbles and the color is light yellow, and then serve.
Heat oil in a pan, add garlic and millet and stir-fry until fragrant, add lettuce and stir-fry with slow fire twice, then add dried incense and stir-fry, sprinkle with a spoonful of salt and sugar, and add a spoonful of white pepper and stir-fry.
Pour in a spoonful of soy sauce, turn red and stir-fry for 30 seconds, pour in a small amount of cold water, add a proper amount of water starch to thicken, pour in a spoonful of sesame oil before taking out the pan, stir-fry until fresh, and then serve.
As the saying goes, "June leek stinks, September leek opens its mouth." Although leeks can be bought all year round, the aroma and taste of leeks at different times are still very different. Amaranth in midsummer won't taste bad, but in autumn and September, the weather is cool, and with the careful cultivation of farmers, leek slowly recovers its flavor, so you must taste it at the autumnal equinox.
Highly recommended recipes: fried leeks, oyster mushrooms and shrimps.
After cleaning the leek, cut it into long sections, open the head and tail of the leek to the outside world respectively, remove the roots of the Pleurotus ostreatus, wash it, slice it, boil it in the pot and add salt, pour in the mushroom slices and soak them for one minute, then take them out, and prepare garlic paste and ginger slices in advance.
Remove the head and shell of prawns, remove shrimp lines, clean them, add ginger slices, a teaspoon of rice wine, a tablespoon of raw cassava starch, a proper amount of salt and white pepper, grab them evenly and marinate for about 15 minutes.
Heat the oil in a hot pan, pour in the marinated fresh shrimp after the oil is heated, stir-fry until the color becomes light, and serve. Add an appropriate amount of oil to the pot, add garlic paste and a small amount of dried pepper to stir fry until fragrant, add well-cooked Pleurotus ostreatus, add a spoonful of oil and stir fry until popular.
Pour the fried shrimp into the pot, then add the leek head and stir well, pour the leek tail, pour a spoonful of soy sauce, add a proper amount of salt and monosodium glutamate and stir well. Turn off the heat and serve.
Radish in autumn, ginger slices gradually "leave" from everyone's daily life, and another "fairy" ingredient radish needs to appear. The radish in September is fragrant and crisp, more crisp, and the yield and quality are also good. Fresh white radish on the market is cost-effective. When you buy some, you can eat it at home or take it in soup to nourish, replenish water and moisturize.
Highly recommended recipe: radish and preserved eggs.
Peel the radish, wash it, cut it into hob blocks, peel the preserved eggs and cut them into small pieces, and cut the shallots into sections for later use. Boil water in a boiling pot, pour in a spoonful of edible salt, pour in a basket and cook for 3 minutes, then drain.
Pour a little vegetable oil into the wok, heat it, then stir-fry the winter radish and pepper until fragrant, then pour the white radish and preserved egg into the wok and stir-fry for 3 minutes over medium heat. Pour two spoonfuls of soy sauce and a small amount of soy sauce into the pot, stir-fry and color, pour in the radish pieces that have not been boiled, add a little white sugar and edible salt, stir-fry evenly, cover the pot and cook 15min. After the juice is put away, add a spoonful of oil and monosodium glutamate to make it fresh, stew it for 1 min, then turn off the fire and put it on a plate.
Green beans Green beans are seasonal vegetables in spring and summer. You can buy more green beans in the autumn equinox. Mung beans are rich in protein and amino acids, and also contain a variety of vitamins and minerals. Eating more is beneficial to the improvement of body resistance. However, green beans contain endotoxin, so they must be cooked at high temperature, otherwise it may cause discomfort after taking them.
Highly recommended recipe: pork belly, fried beans with lobster sauce.
Wash mung beans after removing their heads and tails, and cut them into long sections of about 5 cm. Wash pork belly and cut into pieces. In addition, prepare two spoonfuls of chopped douchi, dried Chili and garlic in advance.
Pour the wide oil into the pot and the long beans into the pot and stir fry. Cook until the surface of long beans is slightly wrinkled, and put them in a plate for later use. Stir-fry pork belly slices in a pot, stir-fry vegetable oil in the meat, and then pour the prepared garlic paste, dried Chili pepper and its fermented soybean into the pot to stir-fry the fragrance.
When the smell of fermented soybean comes out, pour in the long beans and stir fry. Add two spoonfuls of soy sauce and one spoonful of oil consumption, then add a proper amount of salt and monosodium glutamate, stir well, and then turn off the fire and serve.
Two kinds of autumn fruits eaten at the autumn equinox
Guava Guava gradually improved in September, which happened to be the best sales opportunity. After 10, guava will gradually decrease, so the excellent preservation period of guava is only a short period of more than one month. In addition, the red and sweet guava is mostly harvested in the middle and late September, so guava must not be missed in the autumn equinox.
Perfect guava, like a red lantern, looks very happy, and guava has many round seeds, which have good meaning and good nutrition. Guava, known as "the divine fruit of China", tastes sweet and delicious, and has a high water content. Eating in dry autumn can also replenish water for the body.
In addition, it contains vitamin C, folic acid tablets, proanthocyanidins, red pomegranate polyphenols and other trace elements, which are also very good for the skin. It is suggested that women can buy more autumn fruits such as guava, and their faces will be very bright in autumn.
As the saying goes, "A pear moistens Sanqiu". Pears, which are perfect in autumn, are slowly on the market and appear in fruit shops on the roadside. In autumn, sweet and delicious pears will be snapped up by people before long, and pears with water content as high as 85% are one of the best ways to solve autumn dryness.
Pear is known as the "Sect of Hundred Fruits", which is not only high in water content, but also rich in nutrients, such as gluconic acid, sodium citrate, dietary fiber and so on. Regular consumption in autumn can drive away the fatigue of the body and enhance the body's resistance.
There are many varieties of autumn pears, such as pear, Fengshui pear, Guanli pear, crisp pear and fragrant pear. Pears can be eaten as soon as they are bought, and they are also very suitable for cooking into pear soup or baking pears, which can nourish and relieve dryness.