In the sweltering summer, people often lose their appetite. Consuming some bitter foods at this time not only helps to clear heat and relieve summer heat, but also aids in digestion.
Since the beginning of summer, bitter vegetables such as lettuce, bitter melon, celery, bitter bamboo shoots, lotus plumule, lettuce, mustard, and wheat lettuce have gradually become "regulars" on the dining tables of Foshan residents. Dishes like iced bitter melon, lean pork porridge with lotus plumule, and stir-fried squid with bitter bamboo shoots are known for their vibrant green colors and refreshing taste. Bitter dishes are all the rage.
Foshan cuisine emphasizes the health benefits of food, which is why bitter foods are so popular in Foshan during the summer. In fact, the "family" of bitter foods is vast. It includes vegetables like lettuce, bitter melon, celery, bitter bamboo shoots, lettuce, kale, wheat lettuce, and loofah, as well as dried and fresh fruits that are both food and medicine, such as lotus plumule, mint leaves, and bitter almonds.
Auntie Lu Xiaoming from Foshan told reporters: "Since I can remember, my grandmother taught us to eat more bitter vegetables in the summer to prevent heatstroke. I love bitter melon, lettuce, and wheat lettuce." Because people sweat a lot in the summer and become lethargic, their appetite diminishes. Moreover, Foshan's hot climate can easily lead to "internal heat" (shang huo). Therefore, many Foshan people believe that bitter foods "enter the heart meridian to reduce heart fire, and by removing the heart fire, the spirit becomes calm." At this time, people's taste buds become more sensitive to bitterness. Eating bitter foods can reduce internal heat and relieve summer heat, strengthen the spleen and whet the appetite, increase appetite, and promote digestion—a true multi-benefit solution. The key to preparation is knife work.
The cooking methods for bitter vegetables generally involve pan-frying, baking, stir-frying, cold mixing, or steaming. When paired with a small amount of meat, they have a delicious, savory, and slightly bitter taste. Bitter melon, known as the "gentleman's vegetable" or the "clown" for its appearance, can be eaten raw, stir-fried, pickled, or iced. Its special characteristic is that when cooked with other ingredients, it does not impart its bitterness to them.
The key to preparing bitter vegetables is still knife work. Many chefs slice bitter melon, bitter bamboo shoots, and kale thinly, as this can reduce the bitterness while allowing the flavors of other ingredients to penetrate.
Additionally, when preparing these green bitter vegetables, it's important to maintain their vibrant color. Chef Mo from the Marriott Hotel near Zhongshan Park explains that to keep the vegetables' natural color, it's crucial to control the heat during stir-frying. The "wok hei" (breath of the wok) must be strong; cook the vegetables quickly over high heat and then remove them from the wok. For methods like boiling, pan-frying, or baking, controlling the cooking time is essential to keep the vegetables crisp and green.
Not many bitter vegetables are suitable for cold mixing. The main ones are bitter bamboo shoots, bitter melon, and celery. Sliced thinly and seasoned with vinegar, they become more refreshing and appetizing, making them excellent dishes to accompany rice.
New ways to prepare bitter vegetables:
1. Iced Bitter Melon
Ingredients: Bitter melon
Seasonings: Chicken essence, salt, sugar, ice cubes, iced water
Instructions: Ms. Li Yuyi from Bibi Jia Restaurant at Dongfang Square explains that the method for iced bitter melon originates from Foshan's fish sashimi preparation. To make the bitter melon crisp and refreshing, you must remove the seeds, wash it, blanch it, and then let it sit in iced water for a few minutes. Drain the water, then season with minced garlic, ginger shreds, and red chili, mix well, and serve on a bed of ice cubes with wasabi soy sauce.
2. Stir-fried Kale with Lean Pork:
Ingredients: Kale, lean pork
Seasonings: Garlic, ginger slices, salt, chicken essence
Instructions: First, wash the kale and slice the stalks thinly. Marinate the sliced lean pork for a moment. Heat a small amount of oil in a wok, stir-fry the minced garlic until fragrant, then add the pork and pan-fry it. Next, add the kale and stir-fry over high heat until cooked.
Note: After stir-frying, do not cover the wok, as the green kale can easily turn pale yellow.
Warm Reminder: People with a weak spleen and stomach should not eat too much.
Although bitter vegetables are popular in the summer, they are not suitable for everyone. Dr. Zhang Nian from Foshan Hospital of Traditional Chinese Medicine reminds us that because bitter vegetables are "cold" in nature, eating too much can irritate the gastrointestinal tract. People with a weak spleen and stomach should not consume them in large quantities or every day. Those with symptoms of diarrhea should be especially cautious.
For cold-mixed bitter vegetables, it is important to pay attention to food hygiene. Pairing them with vinegar and minced garlic, which have antibacterial properties, ensures they are both safe and delicious.