There are many recipes for cooking in summer. Now I'll give you a simple one. I hope it will be useful to you.
Mung bean pumpkin soup:
Ingredients: 50 grams of mung bean, 500 grams of old pumpkin, a little salt.
Practice Wash mung beans with clear water, add a little salt (about 3 grams) when the water is still wet, stir well, marinate for a few minutes, and then rinse with clear water. Peel the pumpkin, wash the pulp with clear water and cut it into 2 cm square pieces for later use. Add 500 ml of water to the pot, boil the mung beans for 2 minutes, pour in a little cold water, then boil, put the pumpkin in the pot, cover the pot, and cook for about 30 minutes with slow fire until the mung beans bloom, and add a little salt to taste.
Efficacy mung bean is sweet and cool, clearing away heat and relieving summer heat, detoxifying and diuresis; Eat with pumpkin, produce fluid and benefit qi. It is the best diet for heatstroke prevention in summer.
Bitter gourd chrysanthemum porridge:
Ingredients: bitter gourd100g, chrysanthemum 50g, japonica rice 60g, rock sugar100g.
Practice Wash bitter gourd and cut it into small pieces for later use. Wash the japonica rice, rinse the chrysanthemum, put them in the pot together, pour in some water, and cook over high fire. After the water is boiled, put bitter gourd and rock sugar into the pot and continue to cook with slow fire until the rice blooms.
Efficacy of clearing heat and relieving summer heat, stopping dysentery and detoxifying. Suitable for heatstroke, polydipsia and dysentery.
Be careful not to eat anything warm, dry, spicy or greasy when drinking this porridge.
Lotus leaf Poria porridge
Ingredients: Lotus leaf 1 tablet (both fresh and dry), Poria cocos 50g, japonica rice or millet 100g, and appropriate amount of sugar.
First, the lotus leaves are decocted to remove the residue, and Poria cocos, washed japonica rice or millet are added to the medicinal soup, and they are cooked together into porridge, and white sugar is added before taking out the pot.
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