Tomorrow is the rainy solar term, which is one of the 24 solar terms and usually falls between February 18 and 20 of the Gregorian calendar every year. The advent of this season marks the transition from cold to warm climate, with cloudy skies and rainfall, and precipitation mainly drizzling or light rain, which is extremely important for the growth of crops, so it is regarded as an important festival for agricultural culture. Du Fu once wrote in "Happy Rain on a Spring Night": "Good rain knows the season, when spring happens, sneaking into the night with the wind, moisturizing things silently." This poem vividly depicts the natural scene of the rainy season.
After the advent of the rainy season, the southern region of our country mostly presents an early spring scene: the sunshine is warm, the morning and dusk are wet and cold, the fields are full of greenery, the water temperature of the spring river gradually rises, the rain falls finely, all things grow vigorously, and everywhere is full of poetic and picturesque rain. On the day of the rain, people will pray for safety and smoothness in different forms, such as returning to their parents' home, bumping into the mail, receiving birthdays, pulling babies, etc. And when it comes to food, there are also many customs that have been passed down.
Eating and drinking during rainy seasons is especially important when the humidity rises and there may be dew or frost in the morning. Therefore, dietary conditioning needs to focus on maintaining the spleen and stomach, dispelling wind and dampness. The spleen and stomach are the organs that digest grains and grains, and they are also the source of qi and blood. According to the Five Elements Theory, the liver is wood, and its taste is sour; The spleen belongs to the soil, and its taste is sweet. In spring, the liver qi is vigorous, and the spleen and stomach are weak, so the diet should be less sour and more sweet. The following are two foods that should be eaten more to help nourish the spleen and stomach, nourish the liver and kidneys, dispel wind and dampness, and stay healthy through spring.
1. Jujube Recommended recipe [Poria cocos and red date porridge].
Material:
Rice: 1 2 cups, Poria cocos: 20 grams, Red dates: 10 pieces, Water: to taste, Rock sugar (optional): To taste.
Method:
Wash the rice, poria and red dates and set aside.
Put the washed rice, poria and red dates into a pot, add an appropriate amount of water and soak for 30 minutes to 1 hour to make it fully soaked and foamy, which is conducive to cooking a thick porridge soup.
Put the pot on the fire, turn to low heat after boiling, and cook into porridge, stirring constantly during the period to prevent the bottom of the porridge from sticking to the pot.
Cook until the rice is well cooked, the poria and red dates are also soft and blooming, and the porridge becomes thick and soft.
If you like sweetness, you can add an appropriate amount of rock sugar when the porridge is almost cooked, and cook for a while until the rock sugar is completely melted, then turn off the heat.
Put the boiled Poria cocos and red date porridge into a bowl and enjoy it hot.
Tips:
When cooking porridge, you can adjust the amount of water according to your personal taste, you can put less water if you like it thicker, and you can put more water if you like it thinner.
If you want to add sweetness to the porridge, you can add a little goji berries or other ingredients such as longan to cook together.
If you like the delicate taste, you can use the rice cooker to cook porridge, which is simple and convenient to operate.
Poria cocos and red date porridge is not only delicious, but also helps to regulate the spleen and stomach, replenish nutrition, and is a healthy porridge suitable for people of all ages.
2. Water chestnut Recommended recipe [water chestnut fried hoof tendons].
Material:
Fresh water chestnuts: 300 g, pork trotter tendons: 200 g, green onions: an appropriate amount, ginger: an appropriate amount, garlic: an appropriate amount, light soy sauce: an appropriate amount, cooking wine: an appropriate amount, salt: an appropriate amount, pepper: an appropriate amount, an edible oil: an appropriate amount.
Method:
Clean the pork trotter tendons, put them in a pot and bring them to a boil, add ginger slices and cooking wine and cook for about 10 minutes, then remove them and set aside.
Peel the water chestnuts and cut them into slices; Finely chop the green onion, ginger and garlic and set aside.
Heat an appropriate amount of cooking oil in a pot, add chopped green onions, ginger and garlic and stir-fry until fragrant.
Add the boiled hoof tendons and stir-fry for a while, then add the water chestnut slices and continue to stir-fry evenly.
Add light soy sauce, salt and pepper and continue to stir-fry evenly so that the seasoning fully penetrates into the ingredients.
Stir-fry until the water chestnuts are soft and the hoof tendons are flavorful, then turn off the heat.
Serve on a plate and enjoy with a fragrant aroma.
Tips: The pork trotter tendons should not be cooked for too long, otherwise it will become too soft and glutinous, which will affect the taste.
When frying water chestnuts, the heat should not be too vigorous, so as not to burn or fry rotten, affecting the taste.
Water chestnuts should be put into clean water in time after treatment to avoid oxidation and discoloration.
If you like a more crisp texture, you can blanch the water chestnuts slightly before stir-frying.
The seasoning can be adjusted according to personal taste, increasing or decreasing the amount of seasoning.