When the temperature is high in summer, the human body's Yang Qi will disperse outwards, but if it disperses too much, the Yang Qi will be depleted. Moreover, in hot weather, the human body tends to sweat, and Yang Qi will also be lost with sweating. "Summer nourishes yang and protects health", it is recommended for middle-aged and elderly people: eat 5 kinds of food to raise yang and dispel cold, which will help your body.

: ⒈Tofu

Ingredients list tofu, pork belly, garlic, ginger, green onions, leeks, millet pepper

1. Prepare a few small pieces of freshly bought For fresh tofu, be sure to buy tofu with air holes in the middle. Wash the tofu slightly and set aside.

2. Then put the tofu on the chopping board, cut it into small cubes of even size with a knife, and put it into a large bowl for later use.

3. Prepare a small piece of pork belly that is 30% fat and 70% lean. Cut the pork belly into small pieces, then chop it into slightly minced meat and set aside.

4. Prepare another small bowl, add a small spoonful of cornstarch, then add half a bowl of water, stir thoroughly and set aside.

5. Cut two shallots into chopped green onion, a piece of ginger into minced ginger, a handful of garlic into minced garlic, a few millet peppers into rings, put them into a small bowl and set aside.

6. Prepare a small handful of leeks, remove the yellow leaves, clean them and cut off the small section at the root, then cut them into long sections and put them in a bowl for later use.

7. Boil water in a pot, add a spoonful of salt and half a spoonful of dark soy sauce to adjust the color. After the water boils, put the cut tofu into the pot and blanch it to increase the base flavor and color.

8. Blanch the tofu for about a minute, use a strainer to remove the tofu and set aside. The blanched tofu will not break easily when fried.

9. Heat the oil in a pan. When the oil is hot, put the minced pork belly into the pan and fry out the fat. Add a spoonful of bean paste and a spoonful of cooking wine to remove the fishy smell and stir-fry until the red oil comes out.

10. Then put the onion, ginger, garlic and millet pepper into the pot and stir-fry until fragrant, then add a small bowl of water, turn up the heat and bring the soup to a boil.

11. For seasoning, add a spoonful of salt, a spoonful of chicken essence, a little dark soy sauce, a spoonful of oyster sauce, and half a spoonful of sugar. Stir evenly and mix well.

12. After the water boils, put the blanched tofu into the pot and push it gently with a shovel to soak the tofu into the soup, which will add more flavor.

13. Boil the tofu for about 10 minutes until it becomes more flavorful. Then add the chopped leeks to the pot and stir evenly.

14. Stir the prepared water starch evenly, pour it evenly into the pot, turn on high heat and stir constantly to thicken the soup.

15. Pour the cooked tofu into the casserole and start eating. Keep the casserole warm and the tofu will taste more delicious.

: ⒉Garlic

Ingredients list garlic, crayfish, corn, sound card, green onions, lettuce, corn

1. Prepare more crayfish today. About 6 pounds, make a pot of garlic crayfish and a pot of spicy crayfish.

2. Add two tablespoons of salt, two tablespoons of baking soda, and an appropriate amount of water to the purchased crayfish, stir evenly, and soak the crayfish for 15 minutes.

3. Then find a clean brush and brush the soaked crayfish carefully. Be sure to brush carefully.

4. Use scissors to cut off the head of the crayfish. The dirt inside the shrimp head must be cleaned up, and the shrimp yellow must be retained.

5. Hold the two shells in the middle of the shrimp tail and turn it in a circle, then gently pull it out to pull out the shrimp line.

6. Change the water and wash the cleaned crayfish twice. After cleaning the crayfish, drain the water and set it aside for later use.

7. Prepare two lettuces, peel off the outer skin, then divide into four, and finally cut into long sections, put them on a plate and set aside.

8. Cut a few cloves of garlic into garlic cubes, cut a piece of ginger into pieces, cut a green onion into slices and put them into a bowl and set aside. Add a few dried chili peppers and set aside.

9. Prepare a few green peppers, wash them and cut them into hob pieces for later use. Cut two corn stalks into long sections, then divide them into four pieces and put them in a bowl for later use.

10. When making garlic crayfish, you must prepare a little more garlic. You can use a garlic puller to grind the garlic into minced garlic and put it in a bowl for later use.

11. Heat the oil in a pan. The oil temperature is 50%. Put the drained crayfish into the pan and fry until the skin is crispy. Remove the oil and set aside.

12. Then put the cut corn into the pot and fry for about a minute, then put the lettuce into the pot and fry until the corn is cooked.

13. Before serving, put the chopped peppers into the pot and fry until 7 cooked. Remove all the ingredients from the oil and set aside.

14. Heat the oil in a pot. When the oil is hot, put the onion, ginger, garlic and dried chili pepper into the pot until the aroma comes out. Then add a large spoonful of bean paste and a piece of hot pot base and stir-fry until the red oil appears.

15. Then put the fried lobster into the pot and stir-fry quickly to add flavor. Add two cans of beer and bring to a boil over high heat. Cover and simmer for about 8 minutes.

16. Heat oil in another pot and start making garlic crayfish. First add half of the minced garlic, stir-fry over low heat until the minced garlic is slightly brown, then add the other half of the minced garlic into the pot.

17. Add two tablespoons of oyster sauce, stir-fry evenly with a spatula, season with one spoonful of salt and one spoonful of thirteen spices, and stir-fry thoroughly to dissolve the seasonings.

18. Then put the crayfish into the pot and stir-fry until it is fragrant. Pour in a little water and bring the soup to a boil over high heat. Turn to medium-low heat and simmer for about 10 minutes until it is done.

19. Add the lettuce and corn to the spicy crayfish and stir-fry evenly. Cook for about two minutes and stir-fry until the flavors are absorbed.

: ⒊Broccoli

Ingredients list Broccoli, eggs, flour, shallots, garlic, ginger, millet pepper

1. Prepare a piece of green broccoli , use a knife to cut off the flowers on the surface of the broccoli, layer by layer, so that you don’t have to chop it later.

2. Put all the chopped broccoli particles into a large basin, then add a tablespoon of salt, an appropriate amount of water, stir evenly, and soak for 15 minutes.

3. Then prepare a washed carrot, peel off the skin first, then cut the carrot into diced carrots and put them on a plate for later use.

4. Use a tight drain to remove the soaked broccoli from the water, change the water twice to clean, drain the water and put it in a basin for later use.

5. Boil water in a pot, add a spoonful of salt and a little cooking oil, then put the chopped broccoli and diced carrots into the pot and blanch them for about one minute.

6. Drain the water from the broccoli, put it into cold water to cool down, then drain the water and put it into a large bowl and set aside.

7. Prepare 5 more hens' eggs and break them into the broccoli. Add a spoonful of salt, a spoonful of chicken essence, a spoonful of five-spice powder, and a spoonful of flour. Mix thoroughly and set aside.

8. Prepare a flat plate and use a brush to evenly apply a layer of cooking oil on the bottom of the plate to prevent sticking, and sprinkle with a little chopped green onion for decoration.

9. Then slowly pour the broccoli paste into the plate, gently shake out the air bubbles inside, then cover with a layer of plastic wrap and use a toothpick to poke some small holes to vent.

10. Boil water in a pot, put the cold water of the broccoli paste into the steamer, cover the lid and bring the water to a boil over high heat, then turn to medium to low heat and steam for 15 minutes.

11. Cut a handful of shallots into chopped green onions, a piece of ginger into minced ginger, a handful of garlic into minced garlic, and a few millet peppers into rings, put them into a small bowl and set aside.

12. Add a spoonful of white sesame seeds, pour in hot oil to stimulate the aroma, a spoonful of salt, two spoons of light soy sauce, a spoonful of chicken essence, a spoonful of balsamic vinegar, and a spoonful of chili oil, stir well and set aside.

13. Take out the steamed broccoli and let it cool slightly, then unmold it and place it on the chopping board, and cut it into the shape you like with a knife.

14. Place the broccoli pieces on the plate, add your own secret sauce, and you can start enjoying the delicious food.

: ⒋leeks

Ingredients list: Leeks, eggs, shallots, carrots, ham sausage, flour, dried shrimps

1. Prepare a handful of fresh leeks, and First remove the old yellow leaves of the leeks, then put them in a basin, add a spoonful of salt, a spoonful of baking soda, and an appropriate amount of water, stir evenly, and soak for 10 minutes.

2. Break three fresh hen eggs into a small bowl, add a little white vinegar to remove the fishy smell, and then use chopsticks to break them up thoroughly and set aside.

3. Prepare a few washed green onions and cut them into chopped green onions for later use. Peel half a carrot and cut into diced carrots and put them in a bowl for later use.

4. Peel off the skin of a ham sausage, cut it into long strips, then cut it into dices, put it in a bowl and set aside.

5. Change the water with the soaked leeks, clean the leeks, drain the water and place on the chopping board, chop the leeks into fine pieces and put them in a bowl for later use.

6. Add a little cooking oil to the chopped leeks and stir thoroughly to lock in the moisture. Then add a tablespoon of flour and continue to stir evenly so that every leek is coated in flour.

7. Add the diced carrots, diced ham, and chopped green onions into the leeks. Add a large amount of dried shrimps to freshen them up, and then pour in the egg liquid.

8. For seasoning, add one spoonful of salt, one spoonful of chicken essence, and one spoonful of pepper, and stir thoroughly with chopsticks.

9. Stir all the ingredients thoroughly until a slightly thick paste forms. If it is too thin, you can add a little more flour.

10. Preheat the electric baking pan and brush it with oil, pour the leek and egg paste into the pan, then use a shovel to gently smooth the surface, and then brush a layer of cooking oil to lock in the moisture.

11. Fry for about 3 minutes, turn over and fry the other side until both sides are golden brown and can spring back when pressed lightly.

12. Place the fried leek egg pancake on the chopping board and cut it into the shape you like, plate it and start enjoying.

: ⒌Glutinous rice

Ingredients list glutinous rice, red dates, raisins, dried cranberries, eggs, corn starch, bread crumbs

1. Prepare a small bowl Pour the glutinous rice into a large bowl, add appropriate amount of water to clean the glutinous rice and wash out the impurities inside.

2. Then pour water just enough to cover the glutinous rice. Then put the glutinous rice aside and soak it for about an hour. If conditions permit, try to soak it for a longer time.

3. Drain the soaked glutinous rice, then spread it evenly on the steamer, bring the water to a boil over high heat, and then steam for about 30 minutes.

4. Put a handful of red dates and a handful of raisins in a bowl, add an appropriate amount of water and a spoonful of flour and pat the red dates and raisins for two minutes.

5. Then pour in water to clean the red dates and raisins. Wash them about three times. Then drain the red dates and raisins and set aside.

6. Place the drained red dates on the chopping board and use scissors to cut off the jujube core inside. Cut the jujube meat into small pieces and put them together with the raisins.

7. I added a little dried cranberry here, chopped the red date meat and raisins into slightly crushed particles with a knife, and put them into a plate for later use.

8. Put the steamed glutinous rice into a large bowl, then pour the chopped red dates, raisins, and dried cranberries into the large bowl, then add a tablespoon of white sugar, and mix thoroughly. .

9. Knead the ingredients thoroughly to bring out the glutinous nature of the glutinous rice. This will allow all the ingredients to stick together easily and form a ball easily.

10. Put a layer of plastic wrap on the chopping board, then place the glutinous rice balls rolled into long strips on the length of the plastic wrap, roll them up slowly, and then knead them evenly.

11. After processing all the glutinous rice balls, place them in the refrigerator for three hours. Remember to freeze them.

12. Take out the glutinous rice balls and peel off the plastic wrap, then cut them into about one centimeter thick slices, put them on a plate and set aside.

13. At this time, prepare two beaten eggs and set aside. Prepare an appropriate amount of cornstarch and a plate of bread crumbs.

14. Coat the glutinous rice cakes with a layer of cornstarch, then a layer of egg liquid, and finally a layer of bread crumbs, put them on a plate and set aside.

15. Heat the oil in a pan. Heat the oil to 60% heat. Put the glutinous rice cakes into the pan and fry slowly over medium-low heat until the surface is golden brown. Remove from the pan and serve on a plate.