Summer health recipes 1. Five bean soup to relieve summer heat. Ingredients: 30 grams each of adzuki beans, mung beans, fried lentils, and black beans, and 6 grams of licorice. Cooking method: Wash the beans and licorice, soak them for a few hours, put them in a clay pot, add 2000 ml of water (about 8 bowls of water), boil them over high heat first, then simmer them over low heat for 2 hours, and then drink them lightly. It can also be sweetened with sugar. Reminder: It is suitable for people with phlegm-dampness and damp-heat constitution. People with yang deficiency and qi deficiency can remove mung beans. 2. Lotus seeds and lilies stewed with rock sugar Ingredients: 15 grams of lotus seeds, 30 grams of fresh lilies, appropriate amount of rock sugar. Cooking method: Remove the heart from the lotus seeds, put them in a stew pot with lily and rock sugar, add an appropriate amount of water and simmer for 2 hours before eating. Reminder: It is especially suitable for people with Yin deficiency and Qi deficiency. 3. Stewed pork backbone with five-finger peach Ingredients: 50 grams of five-finger peach, about 250 grams of pork backbone, a little oil and salt. Cooking method: Put the five-finger peach and pork backbone in an earthen pot together, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for more than 1 to 2 hours, add oil and salt to taste and eat. Reminder: It is especially suitable for people with Yang deficiency and Qi deficiency. It should also be noted that conditioning should be based on the body constitution, especially for those with qi deficiency and yang deficiency who are prone to colds, fatigue, pale complexion, and fear of cold. At this time, do not eat more raw and cold foods to prevent damage to the yang of the spleen and kidneys. . Here are some soups suitable for summer consumption: 4. Minced fish and tomato soup Ingredients: 300 grams of bighead carp meat, 3 tomatoes, 3 small slices of garlic, 3 slices of ginger, a little salt and sesame oil. Method: steam the bighead carp meat, remove the fish bones and make fish paste; wash the tomatoes and slice them; add a little oil in a hot pan, stir-fry the tomatoes to make the juice, add water and ginger, bring to a boil, add fish paste, garlic slices and an appropriate amount of salt , sesame oil, until cooked. Benefit the stomach and promote fluid production, strengthen the spleen and replenish qi. 5 Peanut Lily Bean Paste Ingredients: 100 grams of red beans, 1 handful of dried lilies, 1 handful of peanuts, and 1 spoon of honey. Method: Wash the red beans and lilies, soak them for 2 to 3 hours in advance, then pour them into the pot together with the peanuts, add an appropriate amount of water, and cook for an hour and a half. After natural cooling, open the lid of the pot, put it into a small bowl, and add honey Ready to eat. It can increase the supply of B vitamins and potassium, while supplementing plant-based protein. 6 Barley Huaishan Soup Ingredients: 300g Huaishan, 100g barley, 20g wolfberry, 40g oats, appropriate amount of yellow rock sugar. Method: Soak the barley in water for 2 hours in advance; wash the wolfberries; peel and wash the yam and cut into diamond-shaped pieces; put the barley in a pot and add an appropriate amount of water to boil, add the yam and cook for an hour; add yellow rock sugar Boil with wolfberry for 10 minutes, finally add oatmeal and turn off the heat. Strengthen the spleen, remove dampness, reduce fat and whiten skin. 7 Coir raincoat cucumber Ingredients: One large cucumber. Seasoning: appropriate amounts of Chaotian pepper, white sesame, Sichuan peppercorns, sesame oil, vinegar, white sugar and salt. 1. Put two chopsticks under the cucumber, start from one end and cut it in the same direction at an angle of 45 degrees. Do not cut the cucumber. The distance of the knife should be small. The cut cucumber will be softer. Turn the whole cucumber 180 degrees. degree, and then cut diagonally using the same method; 2. Cut the pepper into shreds and soak in cold water. 3. Slowly roast the white sesame seeds in a dry wok over low heat until they turn yellow, then take them out and let them cool thoroughly; 4. Put the pot on the fire, heat it and then add oil. After the oil is hot, add Sichuan peppercorns and Chaotian pepper shreds in sequence, and stir slightly. Immediately after changing color, take it out to make sesame oil; 5. Make a juice with appropriate amount of vinegar, white sugar, salt and sesame oil, pour it on the coir raincoat cucumber, stir evenly and put it in the refrigerator to marinate for 1 hour. 6. When eating, tear the cucumber into small pieces and sprinkle with white sesame seeds. Efficacy: detoxifying, relieving summer heat, lowering fat and blood pressure. 8 Bitter Melon Scrambled Eggs Ingredients: Two small roots of bitter melon, if it is a big one, four eggs, and half a green onion. Method: 1. Cut the bitter melon in half, remove the seeds, and then cut into thin strips in the vertical direction. Finally, cut the thin strips into small dices and mince the green onions. 2. Crack the eggs into a bowl and mix well, then add the prepared diced bitter melon and chopped green onions into the bowl and mix well. 3. Heat the pan and add appropriate amount of oil. Pour the egg and bitter melon into the pot, stir-fry evenly, and season with salt. 9 Steamed loofah with garlic vermicelli Ingredients: loofah, vermicelli, minced garlic, red pepper, chicken powder Method 1. Soak the vermicelli in water until soft. 2. Wash the pork, drain the water and chop it into minced meat. 3. Add salt, sugar, chicken powder, corn starch and oil to the minced meat, stir well and stir in the same direction until it becomes gelatin, to make a meat filling. 4. Peel and wash the loofah, then cut it diagonally into several small sections. Cut in the center of each section of loofah, but do not cut it. 5. Stuff the meat filling into the cut ends of the loofah. 6. Peel and chop the garlic, add seasonings to make minced garlic. 7. Drain the water from the vermicelli, then add the concentrated chicken juice and spread evenly on the bottom of the plate. Arrange the stuffed loofah on top of the vermicelli, and then add minced garlic. 8. Put an appropriate amount of water in the pot and bring to a boil, then add the loofah and steam over high heat for 8 minutes. 10. Cold lettuce: Ingredients: 350 grams of fresh lettuce, appropriate amounts of green onions, sesame oil, MSG, salt, and sugar. Method: Wash and peel the lettuce, cut into long strips and small pieces, put into a plate and stir with refined salt, marinate for 1 hour, decant to remove the water, add MSG and sugar and mix well. Efficacy: Benefit the five internal organs and clear the meridians. 11. Rabbit meat and spleen strengthening soup: Ingredients: 200 grams of rabbit meat, 30 grams of yam, 15 grams of wolfberry, 15 grams of Codonopsis pilosula, 15 grams of astragalus, and 30 grams of jujube. Method: Wash the rabbit meat and boil it with other ingredients over high heat. After boiling, reduce the heat to simmer and continue to cook for 2 hours. Eat the soup and meat together. Efficacy: Strengthen the spleen and replenish qi. In addition, scrambled eggs with tomatoes are also a seasonal dish in summer.

12. Food ingredients for Luohan Braised Duck: 830g duck, 40g magnolia slices, 50g corn shoots, 30g carrots, 40g winter mushrooms, 50g fresh mushrooms, 60g straw mushrooms, 30g water chestnuts, 15ml dark soy sauce, salt 1g, 20g oyster sauce, 4.5g MSG, 0.2g pepper, 10ml cooking wine, 12g cornstarch, 1.4g sugar, 40g vegetable oil. Steamed duck: 1.5g MSG, 4.5g salt, 3g aniseed, green onion 25 grams, 6 grams of ginger, 3.5 ml of dark soy sauce. Fried duck: 25 grams of vegetable oil. Food preparation: 1. Bake the prepared red duck, remove the bones, and place it on a plate. 2. Use oil to cook the wok and add the ingredients. Add the main ingredients, add wine, seasoning, gravy, brighten the tail oil, grill it on the big duck and serve. Nutrients: Energy 1469 kcal, protein 86.1 g, fat 121.8 g, carbohydrate 15.7 g, dietary fiber 7.8 g, carotene 870 mcg, vitamin E1 6.76 mg, vitamin B1/0.09 mg, vitamin B2/1.22 mg, niacin 9.6 mg, calcium 87 mg, iron 13.1 mg, zinc 6.1 mg. 13. Crab meat and corn soup Food ingredients: 50 grams of crab meat, 250 grams of corn soup, 2 grams of salt, 1.5 grams of MSG, 15 grams of egg white, 1 gram of sugar, 15 grams of cornstarch, and 15 grams of vegetable oil. Food preparation: 1. Crab meat flying into the water. 2. Put the corn soup into the pot, add the crab meat, add the soup and seasonings, heat and mix well. Nutrients: Energy 347 kcal, protein 15.2 g, fat 6.6 g, carbohydrate 56.8 g, dietary fiber 4.5 g, carotene 130 mcg, vitamin E 6.14 mg, vitamin B1/0.03 mg, B2/0.40 mg, niacin 6.1 mg, calcium 95 mg, iron 2.6 mg, zinc 7.3 mg. 14. Mixed Mixed Ingredients: 1 piece of tofu, 50 grams of tender beans, 50 grams of tomatoes, 15 grams of fungus, appropriate amounts of sesame oil, vegetable oil, refined salt, and MSG minced green onion. Method: Cut tofu, beans, tomatoes, and fungus into cubes. Add water to the pot and bring to a boil, blanch the tofu, beans, tomatoes, and fungus thoroughly (the tomatoes can be slightly blanched), remove and drain, and set aside. Heat the wok, add vegetable oil, add the peppercorns to the pan and simmer until fragrant. Add the minced green onions, salt, tomatoes and MSG into the wok, stir evenly, pour on the blanched tofu, beans and fungus, and drizzle with sesame oil. Just stir well. Efficacy: Produces body fluids and quenches thirst, strengthens the spleen and clears away heat, detoxifies and resolves dampness. Note: Beans contain hemagglutinin A, which is a poisonous protein. The toxicity can be greatly reduced after heating. Therefore, beans must be thoroughly blanched to prevent poisoning. 15. Mixed Eggplant Ingredients: 500 grams of tender eggplant, 15 grams of coriander, appropriate amounts of garlic, rice vinegar, sugar, sesame oil, soy sauce, monosodium glutamate, refined salt, and pepper. Method: Wash and peel the eggplant, cut it into small pieces, put it in a bowl, sprinkle with a little salt, then put it in cold water, soak it to remove the brown color of the eggplant, take it out and steam it in a steamer, take it out and let it cool; mince the garlic; Heat the wok over fire, add sesame oil, fry the Sichuan peppercorns until fragrant, pour the oil into a small bowl, add soy sauce, sugar, rice vinegar, refined salt, monosodium glutamate and minced garlic to make a sauce and pour it on the tomato. Place on the slices; wash the coriander, cut into sections, sprinkle on the eggplant slices, and serve. Efficacy: clearing away heat and clearing the mind, reducing swelling and diuresis, strengthening the spleen and stomach.