Healthy and Shiny Hair... Unique Recipes Perfect for Dano Day

Recommended Food Industry Menus That Help with Scalp Care

The upcoming 10th marks Dano (the 5th day of the 5th lunar month), traditionally known as one of the three major holidays alongside Seollal and Chuseok. It is the day when yang energy (陽氣) is at its peak during the year, a time to finish rice planting and pray for a bountiful harvest. Various seasonal customs were practiced to maintain health before the hot summer, notably women would boil changpo (Acorus calamus) to make changpotang and wash their hair with the water. This was believed to make hair thick, shiny, and prevent hair loss. Hair care remains an important concern for modern people as well. Consuming sufficient nutrients through food can also benefit scalp health. The food industry recommends recipes using ingredients known to be good for hair, which are introduced here.

Oyster Sauce Shrimp Spinach Rice Bowl

Onggi, the leading brand of Chinese sauces, recommends the oyster sauce spinach rice bowl as a menu item that helps scalp health.
[Photo by Onggi]

According to the industry on the 8th, 'Lee Kum Kee,' a Chinese sauce brand with 136 years of history, highlighted spinach and black beans as ingredients well known for promoting healthy hair and proposed unique recipes using their sauces. The oyster sauce shrimp spinach rice bowl is a representative dish.

Spinach is rich in vitamin A and contains iron, beta-carotene, folate, and vitamin C, which provide moisture and shine to hair. Iron is an essential nutrient for red blood cells to transport oxygen, and when red blood cells supply abundant oxygen to hair follicles, healthy hair can be maintained.

The oyster sauce shrimp spinach rice bowl is a dish where shrimp is added to spinach rice bowl seasoned with oyster sauce, enhancing the texture. The main ingredients for 2-3 servings are 15 frozen raw shrimp (medium size, 100g), 2 bowls of warm rice (400g), 2 handfuls of spinach (100g), starch slurry (2 teaspoons starch powder + 2 teaspoons water), 1 cup of water (200ml), 1 tablespoon Lee Kum Kee Premium Oyster Sauce, 1 teaspoon minced garlic, 2 eggs, 1/2 teaspoon salt, 1 teaspoon sesame oil, and 1 tablespoon cooking oil.

The detailed cooking method is as follows: First, ▲defrost the frozen raw shrimp in water (1 cup) with salt (1 teaspoon) for 10 minutes, then drain using a sieve. Next, ▲mix the starch slurry ingredients evenly in a small bowl. ▲Remove the roots from the spinach, wash under running water, drain, and cut into 2cm lengths. ▲Beat the eggs in a bowl. Heat a deep pan, add cooking oil, then minced garlic and saut? over medium-low heat for 30 seconds, add the shrimp and cook over medium heat for 1 minute, then add spinach and stir-fry for 1 minute. ▲Pour in the beaten eggs, let sit for 30 seconds, then scramble for 1 minute while stirring with chopsticks. ▲Reduce heat to low, add the starch slurry, stir and cook for 30 seconds, then turn off the heat and mix in salt and sesame oil evenly. ▲Serve by dividing rice, stir-fried shrimp, and vegetables into bowls to complete the dish.

Black Bean Scallop Stir-fry

The leading Chinese sauce brand Lee Kum Kee recommends Black Bean Scallop Stir-fry as a menu that helps scalp health.
[Photo by Lee Kum Kee]

Black beans are a type of bean frequently used in various dishes and have a positive effect on hair. They contain essential nutrients for healthy hair such as protein, iron, biotin, and zinc. Protein strengthens hair follicles and promotes hair growth. Even those who do not prefer black beans can enjoy black bean sauce with various vegetables.

The black bean scallop stir-fry is a scallop dish characterized by a soft yet savory flavor using black bean sauce. The main ingredients are 8 scallops, 10g bamboo shoots, 10g donggo mushrooms, 10g green bell pepper, 10g red bell pepper, 5g wood ear mushrooms, 15g celery, 8 fresh durup shoots, 10g potato starch, half a ladle of broth, 20g mung bean sprouts, 5g chopped green onion, 5g minced garlic, 1g minced ginger, a little cheongju (rice wine), and some starch water. Sauce ingredients include 1 teaspoon Lee Kum Kee Chinese Black Bean Sauce, 1 tablespoon Lee Kum Kee Huang Dou Jiang (fermented yellow soybean paste), a little Lee Kum Kee Panda Soy Sauce, and 1 teaspoon white pepper powder.

The detailed cooking method is: ▲Make a cut on one side of each scallop. ▲Chop the vegetables and blanch the durup shoots in boiling water. ▲Stir-fry the mung bean sprouts over high heat to remove moisture. ▲Heat oil in a pan, lightly stir-fry the scallops as if blanching, then remove them. ▲In the same pan, add chopped green onion, minced garlic, and minced ginger, season with cheongju and soy sauce to add aroma, then stir-fry with the chopped vegetables. ▲Add black bean sauce and Huang Dou Jiang, stir-fry, then add broth and white pepper powder, and thicken with starch water. ▲Place the stir-fried mung bean sprouts on a plate, arrange the scallops with cuts on top, surround with durup shoots on both sides. ▲Pour the sauce over to finish the dish.

This content was produced with the assistance of AI translation services.