There are many choices for refreshing soup to relieve the heat. The simplest one is to make a soup with various fruits, then let it cool and squeeze a few drops of lemon leaf juice into it. Lemon has a cool taste, and the fruit is naturally slightly sweet. Many girls are keen on making this kind of soup. In addition, there are many more common summer-relieving soups, from simple ones such as vegetarian soup to complex ones such as Laohuo soup, which all require careful attention.

■Strong and beautiful soup

Winter melon and lotus leaf soup

The special aroma comes from the lotus leaves

Ingredients: lotus leaves, winter melon

Cuisine: Vegetarian

Dish description:

This is a pure vegetarian soup, but it is not a real clear soup. Compared with the fire soup, it is naturally much lighter, but the taste is not bad. The clear soup is served in a glass container, which makes it even more crystal clear. Inside, there are slightly whitish winter melon slices and two lotus flowers floating on the water, which makes you feel pity at first sight. Take a spoonful and put it in your mouth. You can smell the fragrance of lotus leaves, but there is no trace of lotus leaves. After asking the chef, I found out that the soup was originally made from lotus leaves. In order to remove the astringency of the lotus leaves, some special ingredients were added, and the resulting soup had a refreshing and special fragrance.

There is the fragrance of lotus leaves, but there is no shape of lotus leaves; there are lotus flowers floating on it, but they are just decorations. Everything between lotus and vegetarian food is refreshing.

Although the winter melon and lotus leaf soup is simple, it has a pure taste. Whether it is the taste or the method, it is indeed in line with the essence of understanding the coolness of summer. There are many kinds of vegetarian soups, such as bitter melon soup and pumpkin soup. They are all simple and soothing.

Heat-reducing principle:

Light, not greasy, fragrant with lotus leaves

Heat-reducing ability:

★★★★

★★★★

p>

======================================

Fragrant taro and vegetable ball soup

There is a slight numbness in the fragrance

Ingredients:

Taro, pork belly, fresh pepper

Cuisine : Sichuan cuisine

Dish description:

This is a soup in Sichuan cuisine. Sichuan cuisine is broad and profound, and the soups are also divided into red and white. Both white soup and clear soup have a clean taste and are suitable for eating. Eat it in summer. There is a saying in Sichuan: Meat takes care of three days, soup takes care of everything.

This fragrant taro and vegetable ball soup looks very pleasing to the eye. The slightly yellow color of the soup contains taro balls and meatballs, arranged in layers. After taking a bite, there is a refreshing fragrance and a slight numbness. The reason is that it contains fresh pepper. Zanthoxylum bungeanum is considered to be the beauty among condiments, especially Zanthoxylum bungeanum. It tastes like a girl in her cardamom years, slightly shy but not overly so. The meat is made of Sanxian meat, which is actually pork belly. Before making the meatballs, some coriander is added to it to enhance the freshness. This makes the taste more smooth and tender. The taro has been steamed in advance and has a soft and chewy texture.

The use of taro in Sichuan cuisine is very particular and accurate, such as the famous taro chicken dish. The most delicious soup is naturally the soup. The soup is very warm and has some pepper flavor. It is not light but fragrant. You can taste a smooth and mellow aroma. Such a taste is suitable for summer enjoyment and suitable for sharing among several people.

Heat-reducing principle:

Light taste, not greasy, warm, soft and fragrant

Heat-reducing ability: ★★★

= ================================

Sichuan clam and snow pear stewed pork lungs

< p>Sweet yet playful

Ingredients:

Sichuan clams, snow pears, pig lungs, snow fungus

Cuisine: Cantonese cuisine

< p>Dish description:

This Sichuan Scallop and Snow Pear Stewed Pork Lungs is a common soup in Cantonese cuisine. Its preparation is similar to other old fire soups: put various raw materials into the container in order and simmer slowly. In addition to Laohuo soup, Cantonese soup also has various stew pots and various herbal teas. The characteristics of a regional diet can be seen from the soup.

The raw materials of this soup include Sichuan clams, Sydney pears, pig lungs, fresh chicken feet, snow fungus, etc. Everyone will make different soups according to different seasons. From this perspective, Laohuo soup is like a prescription in traditional Chinese medicine, which can prescribe the right medicine. This soup is very suitable for summer and autumn. Sichuan scallops and pig lungs are good for clearing away heat, moisturizing the lungs and relieving coughs. The slightly sweet aroma of snow pears brings a playful flavor to this soup.

A good soup always needs to be simmered for a long time. This seemingly simple soup needs to be simmered on a slow fire for 7 hours. From this perspective, soup is an art related to time.

Principle of reducing heat:

Sichuan clams relieve cough, snow pears relieve fire, pig lungs moisturize the lungs

The ability to reduce heat:

★★ ★★

==================================

Pork ribs, refreshing and refreshing stewed chicken feet

Black-bone chicken feet are delicious and generous

Ingredients:

Pork ribs, black-bone chicken, yam, adenophora, wolfberry, barley, and red dates

Cuisine: Shaoxing Cuisine

Dish Description:

Suitable for warming and refreshing in summer, but not overly nutritious. A refreshing pork ribs and cold pot chicken feet are just right. .

This soup naturally includes ribs and chicken feet. The chicken feet here are made from black-bone chicken feet, which are more nutritious and have a richer taste. Cantonese-style soups always add some other things. This soup includes yam, adenophora, wolfberry, barley, and red dates. The mixed aroma of various raw materials creates a soup.

Actually, this soup was not produced in a Cantonese restaurant, but in a Shaoxing restaurant. Shaoxing chefs naturally have another kind of charm when making soup, which is precision and meticulousness.

Use a spoon to put the soup into your mouth. First, there is a fragrance, not greasy at all. When the soup enters your throat, it is light and has a slight sweetness, and your mind naturally calms down. A bowl of good soup that took a long time to get needs to be savored carefully. In this fast era, we lack the slowness of a bowl of soup and need the leisurely feeling in the soup. Then look for it in a bowl of soup.

Principle of relieving heat:

Refreshing, wolfberry and chicken feet all relieve heat

Effect of relieving heat:

★★★★ < /p>

==================================

Tang Ye modified

Bitter melon and soybean stewed pork ribs

Ingredients:

500 grams of fresh bitter melon, 200 grams of soybeans, 250 grams of pork ribs, and 3-4 slices of ginger. Bitter melon, also known as cold melon, is cold in nature and bitter in taste, and enters the heart, liver, and stomach. It clears away heat, improves eyesight, and detoxifies.

Method:

First wash the bitter melon, soybeans, ribs and ginger with water, remove the core of the bitter melon and cut into pieces, soak the soybeans for a while; cut the ribs into segments and put them in together In a clay pot, add 1200 ml of water, about 6 bowls of water. Bring to a boil over high heat, then simmer over slow fire for 1 hour until the water reaches 600 to 800 ml, about 3-4 bowls of water. Add a little salt, drink the soup and eat bitter melon and Pork ribs.

=================================

Soft and waxy mung beans Soup

Ingredients:

Mung beans. The refreshing mung bean soup is one of the must-have foods for summer. The following three methods can make the mung bean soup soft and glutinous without being turbid, and maintain its original taste:

Method 1:

< p>Wash the mung beans, soak them in boiling water for 20 minutes, remove them and put them in a pot, then add enough cold water and cook on high heat for 40 minutes.

Method 2:

Wash the mung beans, put them into a thermos, pour boiling water and cover. After 3 to 4 hours, the mung beans will have swollen and become soft. If you put it in the pot again, it will be easy to cook the mung beans in a short period of time.

Method 3:

Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, put the mung beans in the freezer of the refrigerator and freeze them for 4 hours. Take them out and cook again. Mung beans become crispy very quickly.

Minutes. Finally, add the washed and soaked Tremella fuciformis, add salt and cook after about 20 minutes.