There are 40 dog days this year.
Initial volt: July 15, 2024 - July 24, 2024, a total of 10 days.
Zhongfu: July 25, 2024 - August 13, 2024, a total of 20 days.
Last day: August 14, 2024 - August 23, 2024, a total of 10 days.
It can be seen that this year's mid-volt time is the longest, with 20 days, and mid-volt is the hottest, most sultry, and most humid time of the year, so everyone must pay attention to heatstroke. The ancestors were very intelligent, and they would always eat the corresponding traditional food according to the weather and solar terms, which meant that it was good, and secondly, it would be better for the family to eat according to the season, so that the body would be healthier.
Today, let's share 3 traditional delicacies that are suitable for Nakafushi, no matter how busy you are, remember to give them to your family!
Summer is the season when the body needs extra attention to nutrients and hydration. Choosing the right ingredients is essential to stay healthy during this season. Peas, almonds, and mung beans are all great options for summer diets, each with its own unique nutritional value and health benefits.
Benefits of eating peas in the summer
In the hot summer weather, the human body sweats easily and needs to supplement protein to repair and grow muscles. Peas, as a rich source of plant-based protein, are able to meet this need. In addition, the dietary fiber in peas can help improve gut health, promote digestion, and prevent constipation. Peas also contain vitamin A, vitamin K, vitamin C, etc., which help boost immunity, protect eyesight, and promote skin health. Minerals such as potassium, iron, and magnesium in peas are also important for maintaining normal blood pressure levels, preventing anemia, and promoting bone health.
Old Peking pea yellow
1. Prepare the ingredients: 1 pound of peas, water, 60 grams of sugar.
2. Handle the peas: Pick the peas out of them and wash them with water. It is better to buy peeled peas, which will save the step of peeling.
3. Soak the peas: Soak the peas in water for 5-6 hours.
4. Boiled peas: After soaking, pour the peas into the voltage pot, add a little more water as if cooking rice, and simmer for 40-50 minutes according to the soft and glutinous level of bean essence.
5. Beat the pea puree: After cooking, pour it into the food processor with the soup and puree, if you want a better taste, you can sift it again.
6. Add sugar and stir: Add 60g of sugar and stir well to adjust to a slightly sweet level.
7. Boil the pea puree: Bring to a boil over medium-low heat, stirring constantly to prevent the pan from sticking. When the pea puree starts to bubble, wear gloves so that you don't get burned by the spilled soup.
8. Refrigeration set: Pour the boiled pea puree into a container and put it in the refrigerator for 3 hours. After solidification, the disc is buckled upside down, the part with cracked edges is cut, and then divided into long strips.
9. Cut into pieces and enjoy: Finally, cut the long strips of pea yellow into small pieces, and a Beijing specialty snack pea yellow is ready.
The preparation of old Peking pea yellow is relatively simple, but you need to pay attention to the heat and stirring to ensure the taste and texture of the pea puree.
Benefits of eating almonds in summer
Almonds contain healthy monounsaturated and polyunsaturated fats that help lower bad cholesterol levels and protect heart health. Almonds are a good source of vitamin E, an antioxidant that helps protect cells from free radical damage and maintain healthy skin. The protein and fiber in almonds increase satiety and help with weight control. In addition, almonds contain minerals such as calcium, magnesium, and potassium, which are beneficial for bone health and blood pressure regulation.
Court almond cheese
Preparation:
1. Soak the almonds in water for more than 6 hours in advance, changing the water 2-3 times to remove the bitter taste of the almonds.
2. Soak the glutinous rice in water for about 3 hours.
Steps:
1. Remove the soaked almonds, put them in a food processor, add an appropriate amount of water, and the amount of water should be just over the almonds.
2. Turn on the machine and beat the almonds into a fine almond pulp.
3. Drain the soaked glutinous rice, put it in another food processor, add a small amount of water, and beat it into a fine glutinous rice pulp.
4. Prepare a fine mesh sieve, and sieve the beaten almond pulp and glutinous rice syrup separately to remove the residue in them to ensure a delicate taste.
5. Pour milk and water into a pot and bring to a boil.
6. After the water boils, turn to low heat, pour in the sifted almond pulp and glutinous rice milk, and stir while pouring to make it evenly mixed.
7. Continue to simmer slowly over low heat, stirring constantly to prevent sticking.
8. Cook for about 15-20 minutes, until the almond cheese is thick enough to hang on a spoon.
9. Add the caster sugar and continue stirring until the caster sugar is completely melted.
10. Turn off the heat and pour the cooked marzipan cheese into a bowl.
11. Let it cool naturally at room temperature, then put it in the refrigerator for a while to make it more refreshing and delicious.
Notes:
1. Be sure to stir constantly during the boiling process to avoid sticking the pot.
2. The amount of rock sugar can be adjusted according to personal taste, and if you like sweeter, you can increase it appropriately.
3. Sieving this step should not be omitted, which can greatly improve the almond cheese
Benefits of eating mung beans in the summer
Mung beans are a good product for clearing away heat and relieving heat in summer, and their high water content helps to replenish the water lost due to sweating. Mung beans are rich in protein, vitamins and minerals such as B vitamins, potassium, magnesium, etc., which help maintain the normal function of the body. The dietary fiber in mung beans also helps improve gut health and promote digestion.
No added mung bean cake
1. Prepare the ingredients: 200 grams of peeled mung beans, 130 grams of butter, 100 grams of sugar, 50 grams of maltose.
2. Handle the mung beans: Place the peeled mung beans in a bowl, add plenty of water, and soak overnight or for at least 6 hours.
3. Cook the mung beans: Drain the soaked mung beans, put them in a pressure cooker, add an appropriate amount of water, and cook for about 40 minutes in bean tendon mode until the mung beans become soft and rotten.
4. To make mung bean puree: Pour the boiled mung beans into a blender, add a small amount of water, and stir into a delicate mung bean puree.
5. Stir-fry mung bean puree: Add butter to a non-stick skillet, melt over low heat and pour in the mung bean puree, stir-fry constantly to allow the mung bean puree to fully absorb the butter. Then add the white sugar and maltose and continue to stir-fry until the mung bean puree is thick enough to hold together.
6. Cooling and shaping: Pour the fried mung bean puree into the mold and gently compact it to make its surface flat. Then turn the mold upside down and gently tap the edge of the mold to let the mung bean cake come out of the mold.
7. Refrigerate: Refrigerate mung bean cake to make it taste better. Refrigerated mung bean cake can last for several days, but please consume it as soon as possible.
During the production process, the following points need to be noted:
1. The time to cook mung beans can be adjusted appropriately according to the performance of the pressure cooker and the degree of soaking of mung beans.
2. Keep the heat low when frying mung bean puree to avoid sticking to the pan.
3. The amount of white sugar and maltose can be adjusted according to personal taste, and the amount of sugar can be increased if you prefer sweeter.
4. If you don't have a mold, you can divide the mung bean puree into small pieces and shape it by hand.
5. There are no preservatives added to mung bean cake, so please consume it as soon as possible to ensure food safety and taste.
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