Summer recipe Babao mung bean soup: [raw materials]: 250g mung bean, 50g coix seed, 25g green plum, 25g kumquat cake, 50g bergamot sugar radish, 25g Beijing cake, 500g white sugar, 40 lotus seeds in syrup, golden jujube 10, osmanthus 10g and 2 roses. [Production]: First, clean the mung beans, wash them with clear water, put them in a pot, and steam them over high fire for about 30 minutes until they are crisp. Wash job's tears and candied dates, put them in a small bowl and cook them with beans at the same time. Then cut the green plum, kumquat cake, bergamot radish and Beijing cake into mung bean-sized dices and divide them into 10 portions. Finally, put the pot on medium fire, add1200g of boiling water to boil, spread the steamed mung beans, coix seed, candied dates, four lotus seeds, cut green plums and other fruit materials in the soup, and then spread the osmanthus flowers and roses evenly in each bowl. [Features]: The bean soup made by this method is bright in color, cool and refreshing, and it is a good summer product. If the fruit is uneven, you can also use other similar things instead, and the effect is good. Soft waxy mung bean soup: material: mung bean. Cool mung bean soup is one of the essential foods in summer vacation. The following three methods can make the mung bean soup soft and waxy, and keep its original flavor: Method 1: Wash the mung bean, soak it in boiling water for 20 minutes, take it out, put it in a pot, add enough cold water and cook it for 40 minutes. Practice 2: Wash mung beans, put them in a thermos bottle, and pour boiling water to cover them. After 3 ~ 4 hours, the mung bean particles become bigger and softer, and then put them into the pot to cook, so it is easy to cook the mung bean in a short time. Practice 3: Wash mung beans and soak them in boiling water 10 minute. After cooling, put it in the freezer of the refrigerator, freeze it for 4 hours, take it out and cook it again. The mung bean will be crisp and rotten soon. Bitter gourd and soybean pot ribs raw materials: 500 grams of fresh bitter gourd, 200 grams of soybeans, 250 grams of ribs and 3-4 slices of ginger. Practice: Wash bitter gourd, soybeans, ribs and ginger with clear water, cut bitter gourd into pieces, and soak soybeans for a while; Chop the spareribs, then put them together in a clay pot, add 1200ml water (about 6 bowls of water), first boil them with strong fire, then simmer them with 1 hour to 600-800ml (about 3-4 bowls of water), add a little salt, and eat bitter gourd spareribs with soup. This amount can be used by 2~3 people, and should be drunk many times in summer when it is hot. Ingredients of mung bean pork tripe soup: pork tripe 1, mung bean 250g, refined salt 15g. Practice: Wash pork belly and cut into pieces, add water to wok and stew with salt; After cleaning mung beans, add water to the casserole (water should not exceed mung beans), cook until they bloom, remove the bean shells, pour the soup into a wok and stew with warm water for half an hour. You can eat it when you smell the fragrance overflowing. Pork belly is smooth and tender, with rich bean flavor and perspiration. Honeysuckle porridge material: honeysuckle 30g, white rice 30g. Honeysuckle can be bought in pharmacies. First decoct with water, take its thick juice, add 30 grams of white rice and 300 ml of water, and then cook it into porridge. This kind of porridge is used by people to clear heat and detoxify in hot summer, and can be used to prevent and treat heatstroke, as well as various hot sores, sore throat, wind-heat colds and so on. Mung bean porridge material: 50 grams of mung bean, 0/00 grams of white rice/kloc, and appropriate amount of rock sugar. Wash mung beans and white rice, cook porridge, add rock sugar when cooked, mix well and stir, and serve. This is also healthy porridge that can be eaten on weekdays. Function of clearing away heat and relieving summer heat, dispelling summer heat, removing annoyance, promoting fluid production and quenching thirst. Ingredients: Ophiopogon japonicus 30g, licorice 10g, bamboo leaves 15g, white rice 100g and 6 red dates. Decocting Radix Ophiopogonis, Radix Glycyrrhizae and Folium Bambusae in water, collecting juice, adding japonica rice and Fructus Jujubae, and cooking into porridge. This porridge is slightly sweet and has the functions of clearing away heat, relieving summer heat, benefiting qi and strengthening stomach. If you feel thirsty, short of breath and have no appetite, you might as well try it. Cui Yi Egg Soup Ingredients: 300g watermelon Cui Yi, 2 eggs, a little sesame oil, salt and monosodium glutamate. Production: Slice the watermelon Cui Yi, wash it, put it in a pot, and add 1000 ml of water. Boil with strong fire first, then simmer 15 minutes. Beat the eggs into the soup and mix well. Season with sesame oil, salt and monosodium glutamate. 4. Stir-fried shredded potatoes Raw materials: potatoes (potatoes), first cut into thin slices, then cut into filaments with the same length and thickness, put them in a basin and soak them in clear water. Wash and shred peppers for later use. Production: put the wok on a big fire, add the mixed oil to heat it, add the peppercorns and stir-fry until the fragrance is overflowing, take out the peppercorns, add the shredded potatoes and green peppers, stir-fry quickly, add vinegar, salt and water to the shredded potatoes, stir-fry for a few times, add monosodium glutamate and put them in a large plate. Sour plum soup materials: three or two pieces of ebony, 30-40 pieces of hawthorn, and appropriate amount of rock sugar. Practice: put all the ingredients into a boiling pot, add enough water, boil over high fire and cook for 20-30 minutes. Wait until the soup turns golden red and transparent. Filter the juice with gauze and put it in a glass water bottle. After cooling, put it in the refrigerator and ice it.