Eat more melons and vegetables. The temperature is high in summer, and the body loses more water than in other seasons, so it must be replenished in time. When people talk about water, they often think of “purified water” and “space water” sold on the market. In fact, the water in vegetables is natural, clean, nutritious and biologically active water filtered through multiple layers of biofilm, which is unmatched by drinking water produced in any factory. Summer is the peak season for melons and vegetables, and their unique characteristic is that their water content is above 90%. The water content of winter melon ranks highest among vegetables, up to 96%, followed by cucumber, pumpkin, loofah, chayote, pumpkin, bitter melon, watermelon, etc. This means that eating 500 grams of vegetables is equivalent to drinking 450 ml of high-quality water. In addition, all melons and vegetables are high in potassium and low in sodium, which can lower blood pressure and protect blood vessels. Eat more cool vegetables. The most important factor affecting the human body in summer is the poison of heat and humidity. When heat-humidity invades the human body, it will cause open pores, excessive sweating, and qi deficiency. It can also cause spleen and stomach dysfunction and food indigestion. In addition, in recent years, the consumption of animal foods such as meat has increased, causing the body's body to become acidic and prone to internal heat. Eating some cool vegetables is helpful for producing body fluids and quenching thirst, relieving irritability and heat, clearing away heat and purging fire, detoxifying and laxative. Among the vegetables on the market in summer, which ones are cool? Except for pumpkins and pumpkins, which are warm in nature, melon vegetables such as bitter gourd, loofah, cucumber, cabbage melon, watermelon, melon, etc. are all cool in nature. Tomatoes, eggplants, celery, chrysanthemums, alfalfa (purple horn leaves), lettuce, asparagus, watercress, sweet potatoes, etc. are also cool vegetables. These vegetables are in their peak production period, so you might as well eat them regularly. Eat more "sterilized" vegetables. The temperature is high in summer, and pathogenic bacteria breed and spread quickly. It is a season where human diseases, especially intestinal infectious diseases, are prone to occur. At this time, eating more "sterilizing" vegetables can prevent diseases. Such vegetables include: garlic, onions, leeks, green onions, chives, green garlic, garlic sprouts, etc. These onion and garlic vegetables are rich in broad-spectrum phytocides, which can kill and inhibit various cocci, bacilli, fungi, and viruses. Among them, the most prominent one is garlic. In recent years, studies have found that the main active ingredient in garlic is allicin. Since the alliinase in garlic loses its activity when exposed to heat, in order to give full play to its bactericidal and disease-preventing functions, it is best to eat it raw. The above-mentioned onion and garlic vegetables all have varying degrees of bactericidal and antibacterial effects, and it is beneficial to eat them regularly. Cold dishes to cool down in summer In summer, eating cold dishes can relieve the heat and stimulate appetite. Here are a few simple and easy-to-make cold dishes that you may wish to try. Cold sting. Cut 250 grams of stingrays into 2mm thin slices, blanch them in hot water, quickly remove and drain the water, cut 25g of egg skin into shreds, cut coriander into sections, put the stingles into a bowl, sprinkle with shredded eggs and coriander On top, put the dried dried shrimps on top of the coriander, sprinkle with mustard paste, put sesame oil in a frying spoon, cook until cooked, add vinegar, a spoonful of soy sauce, pour on the vegetables, mix well. Cold kidney slices. Take a new pork loin, peel off the outer membrane, cut it into two pieces with a knife, remove the gizzard, and cut into thin slices with a flat knife. Put it into a pot of boiling water and mix it with the sauce made of refined salt, monosodium glutamate, sesame oil, cooking wine and ground ginger. Garlic pork slices. Cut the clean pork into willow leaf-shaped thin slices, blanch it in boiling water until it turns white, remove and drain the water, cool and put it into a plate, add minced garlic, vinegar, sugar, monosodium glutamate and boiled soy sauce to make a sauce , mix well to add flavor, then drizzle with sesame oil and serve. Eggplant salad. Cut the eggplant in half, cut the skin side into a diamond shape with a knife, steam it thoroughly, put it in a bowl, add a little refined salt, monosodium glutamate, and sugar, pat a few garlic cloves, then mix with sesame oil, mash the eggplant and add seasonings Mix together and serve. Serve with three shreds. Wash the cabbage, peel the lotus root, wash the carrot and cut into shreds respectively. Put the three strands into a pot of boiling water and blanch them to control the moisture. Put the 3 kinds of shreds in the same plate, add sugar and vinegar and mix well. Cold vermicelli. First cut the pork and cucumber into shreds, cook the pork and vermicelli separately, then put the cucumber, cooked pork, and vermicelli on a plate, then add soy sauce, vinegar, green onion, and sesame oil and mix well to cool down. The cold dishes are delicious and you can see them. . . In the hot summer, some restaurants in Guangzhou have launched "iced dishes" to attract customers. Chilled dishes are cooked dishes, but they are put into ice cubes immediately after they are cooked. During this period of cold and hot, the internal structure of the food undergoes subtle changes, giving it a special taste in the mouth. Mustard has become a unique condiment for iced dishes. It not only relieves the heat but also wakes up the stomach. It is a new fashion in summer diet. The peculiar "Ice Sea Hidden Dragon" In Guangzhou University Town, the Shuiyifang Restaurant, which specializes in seafood and freshwater, naturally has a dazzling variety of seafood and freshwater. You can choose from famous or unnamed seafood and freshwater in the restaurant. Many rare aquatic products such as catfish, shrimp, and a wild black catfish or anchovy weighing more than 40 kilograms can be found here. The new dish this summer is "Ice Sea Hidden Dragon". Even if you are a gourmet, I believe you will be surprised after seeing this dish. Unlike the previous iced dishes that just put eel meat on ice cubes, the shape here is an ice shell like a hat, which is hollow and has space inside. The water mist is like a fairyland. The secretly prepared eel meat sinks to the bottom, surrounded by shredded jellyfish, coriander stems, cucumber and green and red pepper, which looks very beautiful. As soon as the dish is served, you will first feel a refreshing smell, followed by the tangy aroma of meat, which is the kind of aroma that can arouse people's appetite. Pick up a piece and put it in your mouth. The meat is tender, tough and chewy.

Expert friends said that the meat has been marinated in a secret sauce in advance. If it is heated and eaten as usual, it is more suitable for autumn and winter, but in summer the taste will be too strong and it will be easy to get tired. After being chilled, not only the original fishy smell of the meat is removed, but also the fibrous tissue of the meat becomes firmer after being heated and cooled, so it tastes tougher and sweeter.