It's Chushu Tomorrow, "Autumn Supplement" Starts with a Careful Diet: Eat Less of 2 Yellows, More of 3 Whites, Enjoy Seasonal Foods for a Comfortable Fall

It's Chushu Tomorrow, "Autumn Supplement" Starts with a Careful Diet: Eat Less of 2 Yellows, More of 3 Whites, Enjoy Seasonal Foods for a Comfortable Fall Chushu is the last of the three "Shus" marking the hot and muggy weather. "Chu" means to stop or cease, indicating the end of the long summer heat

It's Chushu Tomorrow, "Autumn Supplement" Starts with a Careful Diet: Eat Less of 2 Yellows, More of 3 Whites, Enjoy Seasonal Foods for a Comfortable Fall

Chushu is the last of the three "Shus" marking the hot and muggy weather. "Chu" means to stop or cease, indicating the end of the long summer heat. As the second solar term in early autumn, Chushu sees temperatures drop, rainfall decrease, and humidity lower, bringing a refreshing autumn air. Chushu marks a significant shift towards autumn, and has a deep-rooted tradition of "autumn supplement" in folk culture. Since ancient times, people have known that eating nutritious foods at the start of autumn can effectively strengthen the body and prepare for a smooth transition into the season. However, "autumn supplement" has its rules. First, knowing what to avoid is crucial. This means being cautious about certain foods to avoid discomfort caused by overconsumption or improper choices. With this in mind, we can choose to eat more foods that are mild, nutritious, and have heat-clearing properties. For example, fresh fruits and vegetables are rich in vitamins and minerals, providing the body with essential nutrients while reducing internal heat. Also, nourishing soups made with mild ingredients are not only rich in nutrition but also easy to digest and absorb. Following these principles for "autumn supplement" allows the body to absorb nutrients effectively. This leads to a sense of comfort both internally and externally, helping us better adapt to the autumn climate and bodily needs. While indulging in food is enjoyable, it's essential to eat nutritiously and healthily during this season.

Tomorrow is Chushu. "Autumn Supplement" starts with a careful diet: eat less of 2 yellows, more of 3 whites, and enjoy seasonal foods for a comfortable fall. Let's explore these details together. Seasonal changes are crucial for health, and no one should take them lightly.

Eat Less of 2 Yellows: Ginger and Duck Egg Yolks

As autumn progresses, temperatures gradually decline, and the weather turns cooler. At the same time, air humidity decreases significantly, making the air dry. Adjusting our diet during this seasonal change is crucial. We must pay special attention to ginger intake.

In summer, due to the hot and humid climate, our bodies are susceptible to dampness. Prolonged exposure to air conditioning and frequent consumption of cold beverages can lead to an accumulation of coldness in the body. Ginger, with its excellent warming and dampness-clearing properties, helps eliminate accumulated dampness and the coldness caused by air conditioning and cold drinks. However, the situation is entirely different in autumn. Autumn is characterized by dryness, increasing the body's need for water to maintain normal physiological functions. In this climate, ginger's warming and drying nature becomes too intense. Therefore, we must reduce ginger intake. Moreover, autumn is a season for replenishing, further emphasizing the need for less ginger. Ginger, with its spicy flavor, can easily lead to heatiness when consumed excessively, exacerbating the body's dryness. More importantly, ginger has a remarkable appetite-stimulating effect. Excessive consumption can easily lead to increased appetite, especially during the autumn "fattening" season, when people tend to consume more greasy and fatty meats. If excessive ginger consumption leads to overeating, it can burden the spleen and stomach, causing dysfunction, affecting digestion and absorption, and ultimately harming the digestive system.

Furthermore, we should also be mindful of duck egg yolks. Many people enjoy salted duck eggs in daily life. After being cured, salted duck eggs have wide applications. They can be enjoyed as a delicious and savory snack, adding a unique flavor to meals; they serve as excellent accompaniments to congee, adding flavor and richness; they can be used in cold dishes to enhance textures; and they can be incorporated into flatbreads or buns, releasing a mouthwatering aroma and bringing great satisfaction. However, it's crucial to remember that autumn replenishment emphasizes clear replenishment, avoiding overly greasy food. Generally, people consciously avoid obvious fatty meats or foods high in cholesterol. However, duck egg yolks, often overlooked, are a hidden culprit. In reality, they have exceptionally high cholesterol content. Salted duck eggs, in particular, have a significantly higher cholesterol content in their yolks than fresh boiled duck eggs, exceeding the content by three times. Uncontrolled consumption during autumn replenishment can add an unnecessary burden to the body, impacting health.

Eat More of 3 Whites: White Meat, Tofu, and Dairy Products

In autumn, the choice of meat is paramount. We should lean towards white meats, including chicken, duck, fish, and shrimp. Deep-sea fish, in particular, are rich in high-quality protein, various unsaturated fatty acids, and abundant minerals and vitamins, offering numerous benefits to the body. These white meats are ideal for clear replenishment in autumn. Compared to red meat, they have lower fat content and relatively fewer calories, yet possess high nutritional value. They satisfy the body's nutritional needs without adding excessive burden.

Steamed Sea Bass

1. First, thoroughly clean the sea bass, ensuring to completely remove the black membrane inside the belly to reduce fishy odor. Then, make a few diagonal cuts on both sides of the fish. This allows the fish to cook evenly and absorb flavors better.

2. Sprinkle a small amount of salt and cooking wine evenly over the fish, gently massage for a few minutes to allow the salt and wine to penetrate. Marinate for 10 minutes. This step not only further removes fishy odor but also lays a foundation for the basic flavor of the fish.

3. Prepare a large plate and line the bottom with ginger slices and scallions. The ginger and scallions serve as a barrier and help remove fishy odor. Place the marinated fish on top, ensuring it lies flat.

4. Fill a pot with enough water and bring it to a boil over high heat. Place the plate containing the fish in the steamer, cover, and steam over high heat for about 8-10 minutes. Adjust the steaming time based on the size of the fish; generally, increase the steaming time by 1-2 minutes for every additional 100 grams.

5. After steaming, carefully remove the plate and discard the juice, as it has a strong fishy odor. Remove the scallions and ginger from the plate and pour an appropriate amount of steamed fish soy sauce evenly over the fish.

6. Heat a separate pan with a suitable amount of cooking oil until it slightly smokes. Quickly pour the hot oil over the fish to enhance the aroma of the steamed fish soy sauce and scallions. Finally, garnish with fresh scallions, and your delicious and tender steamed sea bass is ready to enjoy.

Secondly, tofu is an excellent choice for autumn's diet. Tofu refers to various delicacies made with soybeans as the primary ingredient, including the rich and smooth soy milk, the delicate and silky tofu brain, the fresh and delicious tofu, and the chewy tofu skin. Tofu is rich in plant protein, dietary fiber, and isoflavones, playing a positive role in regulating hormone balance, promoting intestinal motility, and enhancing immunity.

Scallion Tofu

1. Cut the tofu into evenly sized small cubes. Be gentle when cutting to prevent the tofu from breaking. Slice the white parts of the scallions into medium-length pieces, convenient for frying out the aroma.

2. Heat oil in a pan. The oil temperature shouldn't be too high to prevent the scallions from burning. Add the scallions and fry over medium-low heat until they soften and their aroma fully releases.

3. Add the tofu cubes and gently stir-fry. Be careful with the force to avoid breaking the tofu. Coat the tofu evenly with the scallion aroma, allowing the tofu to initially absorb the scallion flavor.

4. Add light soy sauce, dark soy sauce, sugar, and an appropriate amount of water. The water should just cover the tofu to ensure it absorbs the flavoring ingredients during simmering. Then, reduce heat to low and simmer for about 5 minutes, allowing the tofu to fully absorb the flavor.

5. When the sauce thickens, add salt to taste. Adjust the salt amount according to personal preference for a balanced flavor.

6. Finally, thicken the sauce with cornstarch slurry. Gradually pour in the cornstarch slurry while gently stirring to make the sauce thick and evenly coat the tofu. Stir-fry until well combined and remove from heat. Your scallion-infused, tender and smooth Scallion Tofu is ready to serve.

Moreover, dairy products also hold a prominent position in the autumn diet. Dairy products are extremely rich in calcium; examples include whole milk, cheese, tofu-like cheese, and milk skin. These dairy products are not only high in calcium but also nutritionally diverse. For children, regular consumption promotes bone growth, allowing them to grow taller and faster. For the elderly, the calcium in dairy products effectively prevents osteoporosis, enhancing bone strength and resilience.

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