Summer hot summer recipes to help you stay cool
The summer is hot and often makes people feel that it is difficult to heat.
No matter what you eat, you have no appetite.
However, frequent loss of appetite will affect human health and reduce human immunity, especially the elderly.
Therefore, in the hot summer, pay more attention to diet.
So, how do we spend this hot summer . Recipe 1, Ingredients of winter melon kelp soup: 100 grams of winter melon, 30 grams of kelp, shrimp skin, appropriate amount of refined salt.
Method: 100 grams of winter melon slices, 30 grams of kelp washed, shrimp skin, appropriate amount of salt, cook soup to eat, once a day.
You can also add anchovy and stew the soup together.
Efficacy: Winter melon tastes sweet and cold, can clear heat and water, relieve swelling and detoxification, and relieve irritability; kelp tastes salty cold, clears heat and water, nourishes yin and stops bleeding; catfish has sweet taste, can strengthen spleen, stomach, and dampnessQuench thirst.
The heat-reducing and dehumidifying effect of this recipe is remarkable, and most people can eat it.
Recipe 2: Watermelon Peel Porridge Ingredients: 100 grams of watermelon peel and 50 grams of rice.
Method: peel the watermelon peel and cut into small cubes.
The rice is washed and put into a casserole, add an appropriate amount of water and watermelon rind and boil over high heat, then turn to low heat to cook porridge, add sugar.
Efficacy: It has the effect of clearing away heat and relieving heat, diuretic and swelling, and regular food can prevent heat stroke.
Recipe three, three-color bean soup ingredients: white lentils, red beans, mung beans 30 grams each.
Method: 30 grams each of white lentils, red adzuki beans, and mung beans.
Efficacy: White lentils are lukewarm and sweet, and have the effects of strengthening the spleen and dampness, and reducing heat.
Mung bean sweet cold, can clear heat and relieve heat, diuretic swelling, nourish the skin and quench thirst, is a commonly used summer food.
Red adzuki beans, also known as red adzuki beans, are good at detoxifying and benefiting water, clearing away heat and dampness, and strengthening the spleen and stopping diarrhea.
This soup is sweet and delicious, can clear heat and dehumidify.
Regular food promotes fatigue relief.
Recipe four: Bitter gourd chrysanthemum porridge material: bitter gourd 100 g, chrysanthemum 50 g, previous rice 60 g, moderate sugar.
Method: Wash the bitter gourd and cut into small pieces.
Wash the previous rice and chrysanthemums. Both are put into the pot, add an appropriate amount of water. After the water is boiled on high heat, add bitter gourd and rock sugar to the pot, and use low heat to cook until the rice rotten porridge is thick.
Efficacy: This porridge can clear summer heat, relieve diarrhea and detoxify, and is suitable for supplementary food therapy for heatstroke, thirst, diarrhea and other symptoms. Avoid eating wet, spicy and thick food at the same time.
Recipe five: Mung bean pumpkin soup ingredients: 50 grams of green beans, 500 grams of old pumpkin, seasoned with salt.
Method: Wash the mung beans in water, add salt and smash (about 3 grams) while the water is not dry, and stir well. After marinating for a few minutes, rinse with water.
Peel the pumpkin, rinse with water and cut into 2 cm square pieces for use.
Add 500 ml of water to the pot. After boiling, boil the mung beans for 2 minutes, pour in the cold water, and then boil. Put the pumpkin into the pot, cover the pot, and boil with gentle heat for about 30 minutes, until the mung beans bloom, add some saltJust season.
Efficacy: Mung Bean is sweet and cool, clearing summer heat, detoxifying, and diuretic; it is supplemented with pumpkin to promote vitality, and is the best substitute for heatstroke in summer.