Bitter melon porridge: wax gourd 100g, rock sugar 20g, refined salt 2g, japonica rice 100g. When making, remove the pulp of bitter gourd, cut it into small dices, put it in a pot with washed japonica rice, add appropriate amount of water, boil it with strong fire, add rock sugar and salt, and then boil it with low fire to make porridge. Bitter gourd has the functions of clearing away heat, relieving summer heat, detoxifying, clearing away heart fire and improving eyesight, and is very suitable for eating in summer. = = = = = = = = = = = = = = = = = Lotus seed porridge: 50 grams of lotus seeds, japonica rice 100 grams, cooked in the same pot until the lotus seeds are rotten. Lotus seeds have the functions of clearing away heart fire, strengthening spleen and stopping diarrhea, nourishing heart and calming nerves, and have a good therapeutic effect on anxiety and insomnia caused by summer heat. = = = = = = = = = = = = = = = Watermelon skin porridge: watermelon skin 200g, japonica rice 100g, sugar 30g. Peel off the hard skin of watermelon, cut it into dices and cook it with japonica rice. Cook the porridge with high fire first, then turn to low fire and add sugar. Watermelon peel has the functions of clearing heat and relieving summer heat, diuresis and detumescence. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Ice porridge: Method of making ice porridge: Watermelon porridge raw materials: 500g watermelon, 50g shaguo, 10g orange cake. Practice: 1, watermelon is seeded and cut into pieces, sago is soaked, and orange cake is cut into filaments. 2. Put the seedless watermelon pulp, rock sugar and orange cake into the pot and cook together. 3. Add the sago and cook. Function: It has the functions of clearing away heat, relieving summer heat, relieving vexation, quenching thirst, relieving alcoholism and lowering blood pressure. -raw materials of Rosa roxburghii porridge: Rosa roxburghii10g, japonica rice100g, and appropriate amount of rock sugar. Practice: 1. Mash Rosa roxburghii, then remove the residue (or boil the juice to remove the residue) and leave the juice. 2. Put the washed rice and rock sugar into the Rosa roxburghii juice and cook it into porridge. Function: It has the functions of clearing away heat and toxic materials, promoting digestion and regulating stomach. -Banana porridge Ingredients: 3 bananas, glutinous rice100g, and appropriate amount of rock sugar. Practice: 1. Peel the banana and cut it into cubes. 2. Boil the rice in a boiling pot, add peeled diced bananas and iced sugar, and cook it into porridge. Function: clearing heat and moistening intestines, harmonizing stomach and strengthening spleen. -Tomato porridge Ingredients: tomato 250g, sago 100g, sugar 150g, a little rose sauce. Practice: Boil sugar, peeled and diced tomatoes and sago (soaked in clear water until it floats completely) in a boiling pot, and add rose sauce to serve. Function: clearing away heat and toxic materials, cooling blood and calming liver. -Ingredients of loquat porridge: 6 loquat, 50g sago, appropriate amount of sugar, and appropriate amount of water. Practice: 1. Wash loquat and soak sago. 2. Boil loquat, sago and sugar into clear water to make porridge. = = = = = = = = = = = = = = = = = = = = = = = = Mung bean porridge: clearing away heat and toxic materials, recuperating heatstroke, recuperating arteriosclerosis and recuperating in summer. Ingredients: rice (250g) and mung bean (150g). Accessories: white sugar (20g) production process 1. Wash rice with clear water. Remove impurities from mung beans and wash them with clear water. 2. Put the mung bean into the pot, add water about 1750g, bring it to a boil with high fire and simmer for about 40 minutes. After the mung beans are crisp and rotten, add rice and cook for about 30 minutes on medium heat until the rice grains bloom. Eat with sugar. = = = = = = = = = = = = = = = = = = = = = = = = = = Lily porridge: Lily porridge 1. Raw materials: 1. Ingredients: lily 30g, japonica rice. 2. Seasoning: white sugar. 2. Method: Wash the lily, wash the japonica rice, put it in aluminum pot, add some water, boil it, cook it with slow fire, and add sugar. Press: Lily porridge has the functions of nourishing yin, nourishing the heart and lungs, calming the nerves and relieving cough. Used for treating lung yin deficiency caused by = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = 200g of rice, 0/000g of wax gourd/kloc, and 0/tablet of lotus leaf/kloc. Peel the wax gourd, remove the pulp, cut it into small pieces and wash it with lotus leaves. Wash the rice, add water to the pot, add melon and lotus leaf, cook porridge, and remove the lotus leaf. Characteristics; Can prevent heatstroke. "Kelp and mung bean porridge" contains rice 100g, kelp 25g, mung bean 25g, dried tangerine peel 1 tablet, and proper amount of sugar. After soaking kelp, wash and shred, wash and soak rice, mung bean and tangerine peel, scrape and cook with clear water, and add rice, mung bean, kelp and tangerine peel to cook porridge. Add sugar to taste when eating. Characteristics; Porridge is green. The fragrance is elegant, and it is fragrant at the entrance. & lt wumei Sydney black rice porridge > ingredients: wumei 10 tablet, Sydney 1 tablet, black rice100g, glutinous rice 30g, a little rock sugar and a little osmanthus. Practice: 1 black rice washed and soaked in cold water for 3 hours; Soak glutinous rice in advance 1 day. 2 Add water to the pot, add the washed ebony and rock sugar, first take half a Sydney, remove the core, peel and cut into pieces, and put it in the pot to boil. 3 After the water is boiled, add the rice and turn to low heat. Turn off the heat after the porridge is cooked, let it cool, add sugar, and add a little sweet-scented osmanthus sugar. Cut the remaining half of Sydney into small pieces and put them in porridge. Banana porridge > Ingredients: 3 bananas, glutinous rice 100g, and appropriate amount of rock sugar. Practice: soak 1 glutinous rice in advance 1 day; Peel the banana and cut it into cubes. Boil glutinous rice in a boiling water pot, turn to low heat for 2 hours, then add diced bananas and iced sugar to make porridge. It is better to drink mung bean porridge under the ice in summer. I think it will be better to make mung bean porridge and cucumber porridge, both of which can reduce calories. To make cucumber porridge, put rice first, then cucumber and salt, and then cook on low heat. Mung beans can relieve summer heat and be drunk in summer. Hello! ! Summer is suitable for eating more cool vegetables: it is conducive to promoting fluid production and quenching thirst, relieving summer heat, clearing away heat and purging fire, expelling toxin and relaxing bowels. So, which ones are cool? Cucumber vegetables are bitter gourd, cucumber, melon, towel gourd and watermelon except pumpkin, while tomatoes, eggplant and celery are cool vegetables. Summer recipes are as follows: 1. Lotus root, winter melon and lentil soup raw materials: lotus root 380g, winter melon 450g, lentil 75g, lean meat 150g, ginger 2 slices, salt amount: 1. Peel lotus root, wash and cut into pieces. 2. Wash the wax gourd and cut it into thick slices. 3. Wash lentils. 4. Wash, blanch and rinse the lean meat. 5. Boil a proper amount of water, add lotus root, wax gourd, lentils, lean meat and ginger slices, simmer for 2 hours, and season with salt. Features: Wax gourd has diuretic, expectorant and heat-clearing effects. Come to a bowl in summer, and the summer heat will all disappear. 2. Cold spinach: Practice: 2 kg of spinach, washed and cut into sections. Blanch it on the stove with boiling water for later use. Ingredients: salt, a little monosodium glutamate, garlic powder and sesame oil, mix well together. Finally, you can put some amber peanuts on the table. Advantages: saving time and trouble, rich in nutrition. Cool and refreshing, it is a delicious cold dish in summer. Tip 3. Cold bitter gourd: raw materials: bitter gourd 500g, cooked vegetable oil 9g, soy sauce 10g, bean paste 20g, refined salt 2g, shredded pepper 25g and mashed garlic 5g. Production: (1) Cut the bitter gourd in half, remove the pulp, wash it, cut it into strips with a width of 1 cm, blanch it in boiling water, soak it in cold boiling water, take it out, and control the moisture. (2) adding shredded pepper and refined salt brain into bitter gourd strips. After that, control the moisture, then soak it in cold boiled water and take it out. Add soy sauce, bean paste, garlic paste and cooked oil and mix well.