Summer is a good season to eat loach. At this time, the loach is full of meat, rich in nutrition, low in fat and high in protein, and more comprehensive than ordinary fish and shrimp. Therefore, it often has the reputation of "turtledove in the sky, loach in the ground", which is not only a delicious food, but also a good tonic in summer. Friends who are often sweating and weak in summer had better make loach soup at home, and the effect is still good.

Ingredients: Misgurnus anguillicaudatus, Rhizoma Dioscoreae, Coicis Semen, Lotus Seeds, Poria and Ginger.

1. Wash the loach with boiling water and wash it for later use. Peel and cut the yam, slice the ginger, and soak the lotus seeds, Poria cocos and Coicis Semen in advance.

2. Add a little oil to the wok, add loach and ginger slices, and stir-fry until the loach is brown.

3. Add a proper amount of water, cook until the soup is milky white, and then add yam slices, soaked Coicis Semen, lotus seeds and Poria.

4. Cook until the yam is soft and rotten, add appropriate amount of salt and pepper to taste, and a bowl of delicious nourishing yam loach soup will be served.

Second, bitter gourd and shrimp skin soup

Bitter bitter gourd is not very attractive, but it has the effect of clearing away heat and quenching thirst. It is a seasonal vegetable that can't be missed in summer. The bitter melon soup is delicious, and a little shrimp skin and seaweed are added to help preserve the nutrients in the ingredients. The soup is delicious, and the taste is even fresher than ribs soup. If you drink a bowl at intervals, you will feel refreshed and your skin will be smoother.

Ingredients: bitter gourd, wax gourd, laver, shallot and shrimp skin.

1. Wash bitter gourd and cut into sections. Remove the core in the middle to avoid bitter soup. Peel and slice wax gourd.

2. In a water-free and oil-free pot, pour 1 into the shrimp skin, stir-fry over low heat until the shrimp skin is yellow and fragrant, and take it out for later use.

3. Pour less oil bitter gourd and wax gourd into the pot, stir fry until it is broken, add the fried shrimp skin and pour enough water.

4. After cooking for 5 minutes on medium fire, add appropriate amount of salt, pepper and chicken essence, stir well, turn off the fire and sprinkle with seaweed and shallots, and the bitter gourd and shrimp skin soup that cools off the heat will be ready.