In August, “Autumn Tiger” is raging, heat and humidity are entangled repeatedly, and invisible heaviness seems to have accumulated in the body. No wonder the elderly always say: “The dog days are full of moisture, and the joints hurt in autumn.” This “heavy feeling” especially easily settles to the legs and feet, making people’s steps look particularly sluggish. As the saying goes: “Eat the Three Jewels in August and have good legs and feet in autumn”. What are these three treasures hidden in this folk wisdom that has been repeatedly washed away by time? And how do you turn them into a nourishing delicacy for our table?
The first treasure: the white radish ——the “Shunqi Pill” in the ground
Even though the white radish looks unpretentious, it is the “powerful” among rhizome vegetables. It is cool in nature and sweet in taste, and was praised by the ancients as “the most beneficial among vegetables”. Its rich mustard oil can promote digestion, smooth Qi and widen the body, and help the body fight against damp and turbid Qi. Eating it in August is like giving a refreshing “general cleaning” to the inside of the body, sweeping away the weight and making it easy.
Recommended recipe: White radish and shrimp skin omelette soup
1. Frying eggs to add flavor: Put a little lard (vegetable oil is also acceptable) in the pot, crack in one or two eggs, fry them into poached eggs that are golden on both sides, and set aside.
2. Stir-fry to enhance the flavor: Use the remaining oil in the pot, add a small handful of dried shrimps, stir-fry over low heat until fresh and fragrant, then pour in the finely cut white radish shreds and stir-fry until the radish shreds become slightly soft.
3. Cook sweet: Add enough hot water directly to the pot and add the fried poached eggs. Bring to a boil over high heat, then turn to medium heat and cook for about 5-8 minutes until the shredded radish is transparent and the soup color is slightly white.
4. Finishing seasoning: Before turning off the heat, just add an appropriate amount of salt, sprinkle with a pinch of flavor-enhancing white pepper, and mix well. The color of the soup is clear, the sweetness of the white radish blends perfectly with the fresh aroma of dried shrimps and fried eggs. Drinking a bowl of hot water will make your stomach and intestines feel comfortable, you will sweat slightly, and the moisture will seem to dissipate.
The second treasure: lotus root ——the “stomach-nourishing gold in water”
Lotus root is born in silt but as white as jade, and has a crispy, tender or powdery texture. It is rich in high-quality starch, dietary fiber, and a variety of vitamin minerals. Raw food clears away heat and promotes fluid production, while cooked food strengthens the spleen and appetizes, replenishes qi and blood. Eating lotus root in late summer and early autumn can effectively nourish the spleen and stomach, which are tired due to heat and dampness, and store energy for the body.
Recommended Recipe: Sweet and Sour Green Pepper and Carrot Fried Lotus Root Block
1. Process Ingredients: Peel lotus root and cut into slightly thicker slices or small squares. Boil a pot of water. After the water boils, add a few drops of oil and a little salt. Blanch the lotus root cubes for 1-2 minutes, remove and drain (keep it crispy). Cut the green pepper and carrot into diamond-shaped pieces or small cubes respectively, then cut some minced garlic and set aside.
2. Adjust the “soul sweet and sour sauce”: put 2 tablespoons of balsamic vinegar, 1 and a half tablespoons of sugar, 1 tablespoon of light soy sauce, a little salt in a small bowl, add half a bowl of water and a little starch and mix well.
3. Stir-fry quickly: Heat oil in a pan (lard is more fragrant), sauté minced garlic until fragrant, first pour in carrot cubes and stir-fry for a while, then add green pepper cubes and blanched lotus root cubes, stir-fry quickly and evenly.
4. Wrap the juice to taste: Stir the prepared sweet and sour sauce again and pour it into the pot. Stir-fry quickly over high heat until the sauce becomes thick and translucent, and wrap evenly around each ingredient before serving. The lotus root pieces are crisp and refreshing, the carrots are sweet, and the green peppers are slightly spicy. They are wrapped in sweet and sour appetizing gravy, which greatly increases people’s appetite.
The third treasure: yam bean ——on the vine“ spleen-strengthening beads”
Yam beans, often wrapped around vines, small as pearls. Although it is small, it is a gathering of the essence of yam, and its effects of strengthening the spleen and stomach, and nourishing the lungs and kidneys are not inferior to those of yam. Its texture is pink and glutinous, and it has a unique taste. When eaten in August, it can gently and effectively nourish the spleen and stomach, help transport water and dampness, and lay the foundation for strong legs and feet in autumn.
Recommended Recipe: Spicy Stir-fried Yam Bean with Cumin
1. Prepare ingredients: Wash the yam beans several times repeatedly to remove the surface soil and drain the water. Put in a steamer, steam for 15-20 minutes after the water boils until it is cooked through (you can easily poke through with chopsticks), take it out and set aside. Cut the carrots into small pieces, cut the dried red peppers into small pieces (remove the seeds if you are afraid of spicy food), and prepare the chopped green onion and garlic cloves (flatten and chop into small pieces).
2. Stir-fry with dry aroma: Heat the pot and add a little more oil (lard or vegetable oil), add dried red pepper segments and minced garlic and stir-fry over low heat until fragrant. Pour in the steamed yam beans and carrot cubes and stir-fry over medium heat.
3. Seasoning to increase fragrance: stir-fry for about 2-3 minutes, until the skin of the yam beans is slightly wrinkled. Add an appropriate amount of salt, a spoonful of cumin powder, and half a spoonful of chili powder (adjust according to preference), stir-fry quickly and evenly, and let the seasoning wrap around each bean.
4. Scallion finish: Finally, sprinkle in chopped green onion and coriander, stir-fry quickly for a few times to stir up the scallion aroma and serve. The yam bean has a slightly tougher skin and a waxy lining, wrapped in the dry aroma of cumin chili, and the carrot cubes add a sweet taste, making it a great side dish or appetizer.
As time goes by, the wisdom of the elderly never stops at the taste of the tip of the tongue, but also in the tacit understanding of eating according to the time —— White radish smooths the qi, lotus root nourishes the stomach, and yam beans strengthen the spleen. These three treasures of August are exactly what the body needs in the seasons. The gentlest support. Remember these three treasures, serve them hotly, and eat not only delicious food, but also a solid commitment to the years.
Disclaimer: All photos used in this blog are generated by artificial intelligence (AI). These images are original creations produced by AI technology and do not depict real people, places, or events. They are provided for illustrative purposes only and cannot be claimed or used as real photographs.
Dr. Ashish Singh is not just a consultant orthopaedic surgeon but a visionary leader in the field. Serving as the Medical Director at Anup Institute of Orthopaedics & Rehabilitation in Patna, Bihar, he holds an illustrious academic background with MBBS, MS Ortho, MCh.Orth. (UK), PG Diploma CAOS (UK), and SICOT Diploma Orth. (Sweden).
