Why do you have to suffer in summer?

In summer, people often lose their appetite to prevent heatstroke. Nowadays, eating some bitter foods not only has the effect of clearing away heat and relieving summer heat, but also helps digestion. Since long summer, bitter vegetables such as lettuce, bitter gourd, celery, bitter bamboo shoots, lotus plums, lettuce, mustard greens, oil wheat dishes and so on have gradually become "frequent visitors" in Foshan people's dining tables. Cold bitter gourd, lotus plums lean porridge, fried squid with bitter bamboo shoots and so on are green in color and refreshing in taste. Bitter food is popular at the dinner table. Foshan people pay attention to the efficacy of food, which is also the reason why bitter food is popular in Foshan in summer. In fact, there is a huge family of bitter foods, such as lettuce, bitter gourd, celery, bitter bamboo shoots, lettuce, kale, oily wheat, loofah, etc., as well as dry and fresh fruits that can be used as both food and medicine, such as lotus plumule, mint leaves and bitter almond. Aunt Lu Xiaoming, a native of Foshan, told the reporter: "As long as I can remember, my grandmother taught us to eat more bitter vegetables in summer, which can prevent heatstroke. I love bitter gourd, lettuce and oily wheat." Because people sweat a lot in summer, they become lazy and lose their appetite, and people in Foshan are prone to get angry because of the hot climate, so many Foshan people think that bitter food "enters the heart meridian and lowers the heart fire, and removes the heart fire and calms their nerves". At this time, people's taste buds become more sensitive to bitterness, and eating bitter food can relieve heat, strengthen the spleen and stimulate appetite, increase appetite and promote digestion, which is exactly a multi-purpose thing. The key to making bitter vegetables by knife workers is generally inseparable from frying, baking, frying, cold salad, steaming, etc., which tastes delicious and bitter with a little meat. Bitter gourd, a "clown" known as a "gentleman's dish", can be eaten raw, fried, pickled in sauce or chilled. Its characteristic is that when other side dishes are cooked together, their bitterness will not be contaminated with other dishes. The key to making bitter dishes is knife work. Many chefs will slice bitter gourd, bitter bamboo shoots and Chinese kale, because this will not only reduce the bitterness, but also make the ingredients tasty. In addition, these green bitter dishes need to pay attention to how to keep their green color when they are made. Chef Mo of Marriott Hotel near Zhongshan Park said that in order to keep the vegetables in their true colors, it is especially necessary to control the heat when frying, and the pot should be full of gas, so that the vegetables can be cooked with strong fire, while the cooking, frying and baking methods should control the time to make the vegetables crisp and green. There are not many bitter dishes suitable for cold salad, such as bitter bamboo shoots, bitter gourd, celery, etc. Thin-cut dishes can become more refreshing and appetizing after being seasoned with vinegar. New method of bitter dish: cold melon sashimi material: bitter gourd. Ingredients: chicken essence, salt, sugar, ice cubes and ice water: Li Yuyi of Bibijia Food Restaurant in Oriental Plaza introduced that the practice of ice-cooling bitter gourd originated from the raw fish practice in Foshan. To make a crisp and refreshing bitter gourd, you need to remove seeds and wash it, ice it in ice water for a few minutes after flying water, drain it, then season it with garlic, shredded ginger and red pepper, stir it evenly, put it on ice cubes and serve with mustard. Sauté ed lean meat with Chinese kale Ingredients: garlic, ginger slices, salt, chicken essence Practice: Wash the Chinese kale when making, cut the stem into thin slices, marinate the lean meat for a while, add a small amount of oil from the pan, saute the minced garlic, add the lean meat, then add the Chinese kale and fry it with strong fire. It should be noted that do not cover the pot after frying, the green kale is easy to turn light yellow. Warm reminder: people with spleen and stomach deficiency and cold should not eat more bitter vegetables in summer. Although they are popular, they are not suitable for everyone. Dr. Zhang Nian from Foshan Traditional Chinese Medicine Hospital reminded that because bitter vegetables are cold, eating more can stimulate the gastrointestinal tract. People with spleen and stomach deficiency should not eat too much at one time, and they should not eat them every day. Diners with diarrhea symptoms need to pay more attention. For cold bitter dishes, it is necessary to pay attention to food hygiene, accompanied by ingredients with bactericidal effect such as vinegar and garlic, which are hygienic and delicious.

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