April 20 (20th day of the 3rd lunar month)
10:24:07
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The last festival of spring 2022
- Gu Yu
At this time, the precipitation is increasing, the seedlings are first planted, the crops are new, the spring tea is picked, the rain is moistened, and everything grows and flourishes. All this marks the end of late spring and the arrival of early summer.
"Valley rain", meaning "rain born of a hundred valleys",
As with "rain", "small full", "light snow", "heavy snow",
Are the solar terms that represent the state of precipitation,
It is also a reflection of farming culture in seasons.
During the "valley rain" season,
Phenological transitions bring wonderful scenery:
Waiting for "Ping Shi Sheng",
Emerald green duckweed begins to grow in the water;
Second waiting for "the dove whisks its feathers",
Cuckoo sound,
Remind people to grasp the spring sowing;
Three waits for "Dai Sheng descended to Sang",
The magnificent bird of Dai Sheng flew down the mulberry forest,
Welcome the birth of a baby silkworm.
Enter the valley rain festival,
There are many customs of the valley rain festival,
Picking tea, eating toon...
Do you know all about it?
The southern valley rain has the custom of picking tea,
Legend has it that the valley rains this day's tea
Drinking will clear the fire, ward off evil spirits, and blind the eyes.
So gu rain this day no matter what the weather,
People will go to the tea mountain to pick some new tea and come back to drink.
"Valley rain" is at the turn of spring and summer,
How to maintain health?
After the "valley rain" the temperature rises, but the rain is frequent, the air humidity gradually increases, the temperature difference between morning and evening and noon is large, and the clothing should be adjusted according to the ambient temperature to avoid moisture entering the body from the naked place, inducing chronic diseases such as neuralgia.
The elderly and children should pay special attention to increasing or decreasing clothing at any time, both to keep warm and to "spring cover" to prevent the occurrence of "spring fire" or colds.
In terms of dietary conditioning,
Conform to the principle of four-hour health.
After the "valley rain", the yang qi rises sharply, which can easily cause internal heat and liver fire, making the nasal cavity and gums inflamed, or dizzy, dry eyes and red eyes.
It is advisable to reduce the intake of high-protein, high-calorie foods, eat more cereals rich in B vitamins, and protect the stomach mucosa while protecting the liver;
Moderate consumption of spicy temperature-raising food, reasonable diet structure, can prevent diseases, but also for a safe summer to lay a good foundation.
In the late spring, the wild air is fresh, it is a good time for Peiyang Touben, you can choose appropriate sports projects for exercise, you can also go to the countryside for spring travel, promote the smooth flow of qi and blood, improve cardiopulmonary function, smooth heart and chest, evacuate depression, pleasant nourishment, but people with allergies should pay attention to prevent the occurrence of hay allergies and other diseases.
Valley rain/food
When it rains in the valley
Yang qi rises
The spleen and stomach are relatively strong
Facilitates nutrient absorption
Therefore, it can be properly cleared.
Late spring
It is still the theme of liver nourishment and liver purification
Many local vegetables have entered the taste period
For example, spinach can stretch the liver qi
To improve immunity,
Strong physique lays the foundation.
Gu Yu tea, can not be negative
"Poetry write plum moon, tea fry valley rain spring."
In the Song Dynasty Huang Geng's "Guest",
It mentions "Gu Yu Tea".
Zheng Banqiao also said:
"Just when it was clear and raining, a cup of fragrant tea sat in the middle."
The fame of Guyu tea is no less than that of Mingqian tea,
Picking tea during the rainy season of the valley,
It has long become a folk event in this festival,
Wrapped in people's nostalgia for spring light.
Guyu tea, which is a tea picked before and after the valley rain, is called "erchun tea". At this time, the tea plant is flourishing, the new tea picked is emerald green, the leaves are soft, the leaves are full of fat juice, the soup is thick, rich in vitamins and amino acids, the aroma is pleasant, and it is regarded as a high-quality tea.
Mr. Li, who has been engaged in the tea business for many years, told reporters that the tea picked before the valley rain and after the Qingming Dynasty is called pre-rain tea, and the production of pre-rain tea and Mingqian tea is not much.
The "Gu Yu Tea" picked at the node of Gu Yu grows in the warm spring, the character is gentle, and the people in the old days thought that Gu Yu Tea could go to the fire, so no matter what the weather was on this day, there were always people in the tea producing area who went to the tea mountain to pick new tea and drink it.
At this node, there are often Guyu teas on the market, and people who love tea may wish to try.
Mulberry leaves, roll taste
The most beautiful mulberry leaf is Gu Yu, which is not only the staple food of silkworm babies, but also can become people's late spring plate Chinese food. A few leaves can transform into a variety of dishes and make a big splash in the home.
Delicate mulberry leaves that can be used to soak fish slip. The chef of Baizhangyuan taught the way to add salt, pepper, peel and tangerine peel grains to the meat of the mud carp, beat it into fish glue, and then used pork bones and old chicken to boil the soup. If you press it with a pressure cooker, it will take about half an hour. The boiled broth is used to soak the fish glue and mulberry leaves, so that the mulberry leaves are more flavorful and it can absorb the oil. This dish is mundane but thoughtful.
Mulberry leaves can also be used to make various small snacks, such as "mulberry leaf rolls" and "mulberry leaves".
Mulberry leaf rolls into the prepared pork belly and crispy taro, rolled up and fried slightly can be fried; mulberry leaves need to use a large number of leaves, like a cloth bag to wrap the ingredients, this ingredient can be as good as the king, cut granular horseshoe, carrots, potatoes, cucumbers, corn, etc., the top with a slightly tough kelp silk a bundle, is a mulberry leaf "cloth bag", very interesting. This dish is especially suitable for families and children.
Some older mulberry leaves can be whipped into juice and used to make mulberry leaf soup.
Nourish the liver and spleen, and eat refreshingly
Leeks, spinach
They are all seasonal ingredients for channeling liver qi during the rainy season of the valley
In the view of Chinese medicine, leeks are warm, which can supplement kidney qi, enhance spleen and stomach qi, and channel liver qi.
At this time, it is the local leek making season, Huishijia chef Fa Ge introduced, local leeks can grow to 20 cm long, and the aroma is more intense than that of leeks in other places.
Although fried leeks are home-cooked, it also takes a lot of effort to stir-fry well. The chef said that because the leeks contain more water, it is more necessary to speed up the stir-fry, usually about 8 seconds. If the hand is slow, it will eventually fall into a watery state.
River shrimp have recently been made, and river prawns fried with leeks are also very suitable.
Spinach is known as a "nutritional model student", rich in carotenoids, vitamin C, vitamin K, minerals and other nutrients, but also rich in iron, can replenish blood.
In the traditional Chinese diet, spinach can thin the liver, spring is the season when spinach is ripe, and it is not eaten from time to time.
However, spinach contains a high content of oxalic acid, and it needs to be blanched in hot water before eating, removed oxalic acid, and then cooked.
Ladies like to change the blanched it to a certain size, fix it on the plate, and then drizzle with tahini, as a cold mix to eat, refreshing and appetizing, eat more than not afraid of fat.
Valley rain/beautiful soup
Gu Rain comes, wet and tired, drink a bowl of beautiful soup to wake up
Spring rains increase, and some people will feel tired
Spring sleepiness worsens and requires several beautiful soups to wake up
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Healthy spleen to remove dampness: Mianyin Chen chi bean horizontal soup
Main effect: Healthy spleen and dampness
Recommended population: people with weak spleen and wet sleepiness, and strong body.
Ingredients: 30 grams of mianyin chen, 1 piece of pork cross-edge, 30g of red adzuki beans, 1 clove of tangerine peel, 1 ginger, 1 date. (3 persons)
Preparation Method:
Wash the pork cross-ribs, scrape off the grease and blanch the water for later. Rinse the cotton and chinen, and rinse the red adzuki beans, tangerine peel, ginger, and dates slightly. Bring the water in the pot to a boil, along with mian yin chen, red adzuki beans, tangerine peel, ginger, dates, bring to a boil on high heat, reduce the heat to simmer for 1 hour, add salt to taste.
Soup Reviews:
Mianyin Chen is a rootless seedling harvested in the spring seedling stage, and the Yin chen artemisia is the aboveground part of the plant harvested in the summer flowering period, as the saying goes: "March Yin Chen April Artemisia, May cut to burn firewood." Mianyin Chen and Yin Chen Artemisia also have the effect of clearing damp heat and dicholy, and dicholytic and yellowing.
But in general, the effect of Mianyin Chen will be better. It's just that Mianyin Chen is a bitter cold thing after all, and in fact, it is not suitable for eating more. Many times everyone will put about 2 pairs of soup in Mianyin Chen, but considering its bitter cold, so every time you use it, you will adjust the amount a little less. The soup that is simply boiled with Mian Yin Chen and Pig Hengli will taste very weak, and the sweet feeling will be added with dates. Red adzuki beans, tangerine peel and ginger are added to enhance the effect of strengthening the spleen and removing dampness.
Tips: Women pregnant, nursing or menstruating, frail elderly children try to drink as little as possible.
Rheumatic strong bones: Mulberry parasitism coix kernel millennium healthy lean broth
Main effect: anti-rheumatism, strong bones and muscles.
Recommended population: Suitable for rheumatoid arthritis, osteoarthritis and other symptoms such as muscles, muscles, bones, joints and other soreness, weakness, stretching and flexion and other symptoms.
Ingredients: Mulberry parasitism 10g, coix kernel 30g, Millennium Jian 15g, lean meat 200g, date 1 capsule (3-4 people)
Preparation Method:
Mulberry parasitism, coix kernel, Millennium Jian cleaned, lean meat sliced, all the medicinal ingredients together into a clay pot, add 2000ml of water, boil over high heat and then use low heat to simmer for another hour, and finally season to eat.
Soup Reviews:
Mulberry parasitism has the effect of dispelling rheumatism, tonifying the liver and kidneys, strengthening muscles and bones, and can be used for rheumatism and pain, waist and knee soreness, muscle and bone weakness, etc., which can both dispel rheumatism and blood to supplement the liver and kidneys, and there is false evidence for rheumatism, such as waist and knee pain and weakness of long-term injury;
Coix kernel, mild cold taste and sweet taste, has the effect of strengthening spleen and moisture, removing paralysis and relieving diarrhea, clearing heat and draining thickening, taking its role in wetting and removing paralysis in this meal, which has a certain effect on the pain and contraction of damp heat containing blocking meridians;
Millennium Jian, mild and bitter, with rheumatism, strong muscles and bones, Millennium Jian is a strong rheumatic medicine, has a good analgesic effect, for the treatment of rheumatic paralysis commonly used medicine, the elderly tendons and bones are particularly suitable for weakness.
Due to the excitatory effect of coix kernel on the smooth muscles of the uterus, it is not recommended for pregnant women to consume in excess in the early stages. Both mulberry parasitism and millennium ken are slightly bitter, so dates can be added to flavor.
Heat and dampness: kapok eyebrow bean crucian carp soup
Main effect: clear heat and dampness
Recommended reason: Spring loves kapok the most, and it depends on it to clear heat and get rid of dampness
Ingredients: Kapok 10g, Eyebrow Beans 20g, Crucian carp, 1 small corner of tangerine peel, 3 slices of ginger (2-3 people)
Preparation Method:
Wash all the ingredients, heat the pan with oil, put the ginger slices and then add the crucian carp, pay attention to low heat, try not to break the skin. After frying until golden brown on both sides, add 1500ml of hot water and roll over high heat until the soup is milky white. Fill the crucian carp in a soup sack, put the crucian carp and fish soup together in a clay pot, and add kapok, eyebrow beans and tangerine peel. Bring to a boil over high heat and reduce heat, cook for about 1 hour, season with salt.
Soup Reviews:
Kapok is the city flower of Guangzhou, not only for the red under the blue sky and white clouds, but also because every household connects the red with cotton thread, and then turns it into the aroma of the soup.
Guangzhou people especially like to use kapok to cook soup in the period from February to April, one to get rid of dampness, and the other to calm the excessive liver qi. Kapok also has a certain heat-clearing effect, but its "clear" will not hurt the righteous qi, so the elderly and children can drink with confidence.
Because after entering April, the weather in Guangdong has begun to be hot, and it is okay to drink some safe soup to clear heat and remove dampness at this time. Especially for children, the physiological characteristics are that the liver is often surplus, so boiling some kapok soup or boiling some kapok water to calm the liver qi is particularly suitable.
Kapok has a faint taste, so the classic pairing includes this sweet crucian carp and tangerine peel with a hint of peel and kapok. Here in order to enhance its dampness effect, but also specially added eyebrow beans down. Use ginger slices to remove the fishy smell of crucian carp, and then fry the fish and add hot water, so as to roll the fish soup, the soup is white and the taste is fresh. You might as well give it a try.
Tonic Qi Yizhong: Five-fingered peach double bean backbone broth
Main effect: healthy spleen and dampness, tonic qi benefit
Recommended reason: Spring humidity hits, making people sleepy, with this soup can be broken.
Ingredients: 30g of five-fingered peach, 20g of white lentils, 20g of red adzuki beans, 1000g of backbone, several slices of ginger, 1 small clove of tangerine peel (3-4 people)
Preparation Method:
Wash the above medicinal ingredients, cut the spine into pieces and blanch the water for later, put 1.5L of water in the clay pot, put the above materials into the pot, boil over low heat, continue to simmer for 1-1.5 hours, add salt to taste
Soup Reviews:
Spring moisture is everywhere, so every spring, dampness is the main theme. However, the wetness can not be used too diuretic wet material, afraid of hurting the spleen and stomach and consuming the jin liquid. Using five-fingered peaches and white lentils and red beans to calm and replenish qi is the most suitable.
Five-fingered peach, also known as Nanqi, is one of the soup ingredients that have been circulating in Guangdong for a long time, with fragrant smell, the taste of coconut milk, its sexual taste is sweet and flat, and it is a strong tonic effect in healthy spleen and damp herbs.
Compared with Astragalus, which is known as "Northern Qi", the effect of the five-fingered peach is not as good as that of the five-fingered peach, but the strength is just right for the weak population, which can ensure that the qi is indeed "replenished" into it, so as to better drive the role of lentils and red adzuki beans to dispel dampness.
Source: Guangzhou Daily Comprehensive Xinhua News Agency
Part of the text/ Guangzhou Daily, New Flower City Reporter: Zeng Fanying
Photo/ Guangzhou Daily, Xinhuacheng reporter: Chen Youzi, Wang Weixuan, Yang Yaoye, Su Junjie, Su Yunhua
Poster image, video shoot/photo: Gao Kaiyan, Luo Zhifeng
Poster Design / Lu Kaisheng, Chen Xi, Wang Zifeng
Video Copywriter / Wang Hao
Video Editor /Guo Junhang
Video dubbing / Wang Zifeng
Model/Ring
Guangzhou Daily Xinhuacheng Editors: Lu Kaisheng, Ye Bijun