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.

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Lotus porridge:

50 grams of lotus seeds, japonica rice 100 grams.

Cook 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.

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Watermelon skin porridge:

Watermelon peel 200g, japonica rice100g, 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.

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Ice porridge:

Method for making ice porridge:

Watermelon porridge

Ingredients: 500g watermelon, 50g sago, 0g orange cake10g, 50g rock sugar.

Exercise:

1. Watermelon is seeded and diced, 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.

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Low Rosa roxburghii porridge

Raw materials: Rosa roxburghii10g, japonica rice100g, and appropriate amount of rock sugar.

Exercise:

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.

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● Banana porridge

Ingredients: 3 bananas, glutinous rice 100g, and appropriate amount of rock sugar.

Exercise:

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.

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● Tomato porridge

Ingredients: tomato 250g, sago100g, sugar150g, 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.

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Low loquat porridge

Ingredients: 6 loquats, 50g sago, proper amount of sugar and water.

Exercise:

1, wash loquat and soak sago.

2. Boil loquat, sago and sugar into clear water to make porridge.

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Mung bean porridge:

Heat-clearing and detoxicating conditioning heatstroke prevention conditioning arteriosclerosis conditioning summer health conditioning

Making material

Ingredients: rice (250g), mung bean (150g) and individuals.

Accessories: white sugar (20g)

manufacturing 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 about 1750g of water, 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 until the rice grains bloom and the porridge soup becomes thick. After cooling, add sugar and mix.

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Lily porridge:

Lily porridge

First, raw materials:

1. material: lily 30g, japonica rice100g.

2. Seasoning: white sugar.

Second, the method:

Wash lily, wash japonica rice, put in aluminum pot, add some water, and bring to a boil.

Cook porridge 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. Can be used for treating dryness caused by lung yin deficiency.

= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = & lt； Fire-removing winter melon porridge >

200g of rice, wax gourd 1 000g, lotus leaf1.

Work; 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

Rice 100g, kelp 25g, mung bean 25g, dried tangerine peel 1 slice, and proper amount of sugar.

After the kelp is soaked, the rice and mung beans are washed and shredded, and the dried tangerine peel is washed and scraped clean.

Boil water, add rice, mung beans, kelp and dried tangerine peel and cook into porridge. Add sugar to taste when eating.

Characteristics; Porridge is green. The fragrance is elegant, and it is fragrant at the entrance.

& lt black rice porridge with black plum and Sydney >

Ingredients: ebony 10, Sydney 1, black rice100g, 30g of glutinous rice, a little rock sugar and a little osmanthus.

Practice: 1 black rice washed and soaked in cold water for 3 hours; Soak glutinous rice 1 day in advance.

Add water to the pot, add the washed dark plum and crystal sugar, first take half a Sydney, peel it, cut it into pieces, and put it in the pot to boil.

After the water boils, turn to rice and turn to low heat. Turn off the heat after the porridge is cooked, let it cool, add sugar and a little sweet-scented osmanthus sugar. Cut the remaining half of Sydney into small pieces and put them in porridge.

& lt banana porridge >

Ingredients: 3 bananas, glutinous rice100g, and appropriate amount of rock sugar.

Practice: soak 1 glutinous rice in advance 1 day; Peel the banana and cut it into cubes.

2. Boil the glutinous rice in a boiling water pot, turn to low heat for 2 hours, then add diced bananas and iced sugar and cook it into porridge. Drinking mung bean porridge in summer is more refreshing under the ice. I think it would be better to make mung bean porridge and cucumber porridge, both of which are mild. First put the rice in cucumber porridge, then add cucumber and salt, and then cook it over low heat. Mung beans can relieve summer heat, and drinking them in summer is of course the best. 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

Ingredients: 380g lotus root, 450g wax gourd, 75g lentil, lean meat 150g, 2 slices of ginger, and appropriate amount of salt.

Exercise:

1. Peel and wash lotus root, 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:

Exercise:

2 kg of spinach, washed, cut into pieces and blanched in boiling water on the stove for later use.

Ingredients: salt, a little monosodium glutamate, garlic powder, sesame oil,

Stir well together. Finally add some amber peanuts. You can serve.

Advantages: it saves time and trouble, is nutritious, refreshing and delicious, and is a delicious cold dish in summer.

Tip: spinach must be washed clean. If you like mustard, you can put mustard oil.

3. Cold bitter gourd:

Ingredients: bitter gourd 500g, cooked vegetable oil 9g, soy sauce 10g, bean paste 20g, refined salt 2g, shredded pepper 25g, garlic paste 5g.

Making:

(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.