The Xiaoman solar term, usually between May 20 and 22 every year, is determined according to the time when the sun reaches 60° of yellow longitude. Its name contains rich agricultural cultural connotations, as described in the "Seventy-two Candidate Explanations of the Lunar Order": "In April, the small full, the things are so small and full." "This means that in the small full season, summer crops such as wheat and barley begin to fill full, but they are not yet fully ripe, and are in the stage of turning from green to yellow and gradually maturing. At this time, the growth state of the crops is just right, neither too early nor too late, reflecting the deep understanding and respect of the ancient Chinese people for the laws of nature.
1. Worship to the god of cars: In some areas, people will hold a ceremony to worship the god of cars on this day, mainly to worship the water wheel used for irrigation. Offerings such as fish and incense sticks are placed on the waterwheels to symbolize gratitude and prayers for the water source, and hope for good weather and smooth irrigation in the coming year.
2. Water grabbing: Since precipitation is often concentrated around Xiaoman, water resources are particularly important, so the custom of "grabbing water" is prevalent in some areas, referring to farmers scrambling to divert water for irrigation to ensure that crops receive sufficient water supply.
3. Silkworm Prayer Festival: Xiaoman is also an important period for silkworm raising, so some places will hold silkworm prayer festivals to pray for a good harvest of silkworm cocoons and excellent silk quality. This custom exemplifies the economic and cultural importance of the ancient silk industry.
4. Eating wild vegetables: As the weather warms up, all kinds of wild vegetables in the wild also enter the best eating period, therefore, there is also the custom of eating wild vegetables in the small full season, which is not only a taste of nature's gifts, but also a pursuit of health.
The small full solar term marks the deepening of summer, the temperature gradually rises, the humidity increases, the human body is easy to feel tired at this time, loss of appetite, and at the same time more susceptible to the influence of summer humidity. Therefore, in the small full season, diet and health should pay attention to clearing away heat and relieving heat, strengthening the spleen and dampness, and nourishing the heart and soothing the nerves. Xiaoman solar terms, in fact, there is a special thing to eat! Remember to "eat 2 hardships, taste 3 fresh", follow the season, and don't suffer in summer!
"2 Bitterness"
1. Bitter gourd: Bitter gourd is the most typical bitter food in summer, which can not only clear away heat and relieve heat, but also increase appetite and help digestion. Scrambled eggs with bitter gourd, cold bitter gourd or bitter gourd pork rib soup are all good choices.
2. Bitter chrysanthemum: This kind of green leafy vegetables also has a slight bitter taste, rich in vitamins and minerals, can clear the liver and gallbladder, and are refreshing summer dishes in cold dressing or salad.
Stir-fried bitter gourd
1 bitter gourd (about 300 grams); 3 cloves of garlic; Salt; Cooking oil; a little light soy sauce; A pinch of sugar;;
First of all, wash the bitter gourd, cut it in half, and use a spoon to scrape off the white film and seeds inside, this part has a heavier bitter taste. Then cut the bitter gourd into thin slices or strips, put it in a bowl, add a pinch of salt, gently grasp it well, and marinate for 5-10 minutes. This step removes some of the bitterness and lightens the bitter taste.
Peel the garlic and cut it into thin slices for later use.
If you don't like the bitter taste, you can quickly blanch the bitter gourd slices with boiling water for about 1 minute after pickling, and immediately cool them with cold water and drain the water after removing them. This reduces the bitterness and maintains the emerald green color of the bitter gourd.
Pour an appropriate amount of cooking oil into the pot, add garlic slices after the oil is hot, and fry over low heat until golden brown and fragrant.
Pour the processed bitter gourd slices (or strips) into the pot, turn to high heat and stir-fry quickly, and add an appropriate amount of salt to taste according to personal taste.
If you like, you can add a little light soy sauce to enhance the flavor, and a little sugar to help neutralize the bitterness and make the taste richer.
Continue to stir-fry until the bitter gourd is soft but still crisp and tender, about 2-3 minutes, then turn off the heat and remove from the pan. A crisp and refreshing stir-fried bitter gourd is complete.
"Taste 3 Fresh"
1. Cherry: Cherry ripening before and after Xiaoman, it has bright color, sweet taste, rich in vitamins and minerals, and has a good effect of nourishing blood and qi, beautifying and nourishing the skin.
2. Fava beans: Fresh fava beans are also very popular during this season, they are rich in protein, calcium, phosphorus and other nutrients, which help to strengthen the brain and intelligence, and can be cooked and stir-fried, simple and delicious.
3. Garlic moss: Garlic moss is the tender stem of garlic, which is tender and delicious at this time, rich in vitamin C and dietary fiber, which has a good effect of sterilization and disinfection, and increases appetite, and is suitable for stir-fried meat or cold salad.
The dietary principle of "eating 2 bitter and tasting 3 fresh" is followed in the small full season, which can not only satisfy the enjoyment of taste buds, but also help the body adapt to the environmental changes in summer and achieve the purpose of health care. Of course, everyone's physique is different, and the diet should also be moderately adjusted according to their specific situation, and maintain a diverse and balanced diet in order to better enjoy a healthy life.
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