In dog days, which summer food should be cooked frequently to cool the appetite and cool the whole summer? Summer-relieving yam cake, steamed, and made into a cool dessert, which can relieve summer-heat, invigorate the spleen, stimulate the appetite and strengthen the spleen and stomach. It is sweet and sour, and delicious for Xian Yi, young and old. Food: 2 iron-stick yams (before and after 260g), 4g of white sugar, 2g of dried frozen blackcurrant powder (not put away), 30g of dried blueberries, and 5g of glutinous rice flour 10- 15 (anti-sticking) 1 I used iron-stick yams, and dried blueberries were mixed with black and green. Stir-fried rice with a small fire, and set aside to cool.

2. Blackcurrant powder, which is colorful only when yam cake is added, tastes sour, and the color is easy to grasp. Less color is light, and more color is dark. There is no blackcurrant powder in this step, which saves 3 pots of water to boil. Put on disposable gloves or film bags to peel yam quickly, wash it and steam it in the pot for about 20 minutes.

4. Break the yam into small pieces, put it into a multifunctional cooking machine and stir it into mud. You can also crush the mud with a spoon. If it is very dry, you can put a spoonful of milk, add blackcurrant powder and stir it, remove the mixing knife, add chopped dried blueberries, stir it and put it into a bowl to cool it thoroughly. Press it into a design with a moon cake grinder or other grinding tools, and use cooked glutinous rice flour to prevent sticking halfway. The shaped yam cake is sealed with a fresh-keeping bag and put into the refrigerator to cool off the heat.

Old Beijing pea yellow pea yellow, which used to be a special snack of the palace and the favorite of Empress Dowager Cixi. Take a bite of it on a hot summer day, refreshing to the heart, meticulous and sweet, and the entrance will melt. Hot, slimming, anti-aging, reducing blood fat and body fat, stimulating appetite and promoting digestion, and improving memory.

Food: 300 grams of peeled dried peas (not soybeans), 90 grams of white sugar. Kitchen supplies: electric pressure cooker 1 lentils. Wash and soak for one night, rinse with water again, pour off water, fish lentils into a pressure cooker, add water flow level with lentils, and press for about 35 minutes until they are crisp and rotten to mud.

Sift the powder into a non-stick pan, pour in the white sugar and simmer the bean paste, stir-fry with a wooden shovel to prevent the bottom from being burnt. Turn to Chinese fire when you hear that there are bubbles and bumps, speed up the mixing, and be careful not to get hot.

5 stir-fry into this situation: with a shovel, the bean paste is not easy to get together quickly; If the scooped bean paste blocks fall slowly and don't combine, it will turn off. 6 Put it in a sealed can while it is hot, scrape it flat, cover it with an outer cover, and then put it in the refrigerator for more than 4 hours before slicing and taking it. If the box has no outer cover, it is suggested to cover it with a fresh-keeping bag to prevent cracking. Sealed cans do not need to be oiled, and when they are cooled, they will come out of the box when they are buckled.

Old Beijing Sour Plum Soup Food: Dried Mume 30g, Prunella vulgaris 1 0g, Crataegus pinnatifida10g, Astragalus membranaceus10g, clear water 2500mL, and old rock sugar 70g. Kitchen utensils: stainless steel plate cooker1dried Mume is not the usual snack, but dry.

2 Wash the food except the old rock sugar, add water, soak it for 30min3, boil it with strong fire, boil it with Chinese fire for 40min, turn off the fire, pour in the old rock sugar, let it melt gradually, and filter off the broken slag after the sugar melts slightly. The water flow of mouth weight can be reduced, or boiled for a while to thicken some sour plum soup. It is delicious to freeze and stored in glass bottles. Don't drink cells when they occur on the surface. They have already changed qualitatively.

Snowball It also has a name in Beijing, called bean flour cake, and it is also called Ma Rolling in the south. In earlier cases, yellow wheat was used for snowballing. After that, everyone used to use glutinous rice flour, which was also strong and delicious.

Food: 300 grams of glutinous rice flour, 300 grams of clear water, 300 grams of dried soybeans, appropriate red bean stuffing, half a tablespoon of cooking oil 1 soybeans, washed, dried in the air, and fried in a spicy dry pan in a wok. The fried soybeans are a little soft, so let them cool and harden.

2 Put water into glutinous rice flour and stir it into thick paste. Stir it until there is no powder, put it in a greased plate, steam it for 20min3, and make it into fine powder with high-speed blender or dry mill, and sieve it (you can also buy existing cooked soybean powder).

5 air the steamed glutinous rice noodles to a non-hot 6-silica gel gasket and sprinkle a layer of yellow bean, put the glutinous rice batter on it, and sprinkle yellow bean on the batter. Roll it into a rectangular shape with a rolling pin. 7 Spread the red bean stuffing evenly on the dough, cross-stack it into strips, and cut it into pieces.