Which kinds of sugar water are sweet, moist and cool, and spend the hot summer comfortably? It's hot in summer, so it's very easy to have moisture in the body, sweat more, and get heatstroke easily. Therefore, it is necessary to prepare some light food for family members, which can supplement water, electrolyte and glucose water. It is well known that Guangdong prefers to drink sugar water. I strongly recommend several summer health red bean syrup, which is easy to make and tastes sweet, and children like it. Let the family get rid of the worry of getting angry on the premise of having a good meal.

Loquat and lily syrup food: 6 loquats, 30 grams of lilies, and appropriate amount of rock sugar. Practice: Loquat uses a big spoon to gently scrape the surface layer from top to bottom, separate the exocarp, cut the loquat in half, remove the core and tear off the endometrium;

Put the processed loquat in the pot, preferably in water to avoid yellowing and air oxidation, peel off the fresh lily, wash it in vain, reserve loquat and crystal sugar in the pot, add enough water, and turn to low heat for 20 minutes after it becomes popular and boils; Finally, add fresh lily and simmer for 5 minutes to turn off the flame.

Mung bean, kelp and red bean syrup food: appropriate amount of black beans, appropriate amount of dried kelp, appropriate amount of lotus seeds, and appropriate amount of rock sugar. Practice: I bought dried kelp, soaked it in small water, cleaned it, and cut it into silk or small pieces; Soak black beans in clean water for 30min, and the soaked black beans are very easy to cook and bloom;

Put the washed black beans and kelp into the hot pot (or pressure cooker) together, add enough water, cover and simmer for 50 minutes on low heat after steaming; Cook until the black beans are in full bloom, add red sugar or rock sugar (the amount of sugar can be added and subtracted according to personal preference), mix and melt, turn off the fire, and let it cool before drinking.

Guangdong Qingbuliang sugar water food: appropriate amount of dried longan, lotus seeds, yam, coix seed, Fu Ling, lily, Ophiopogon japonicus, Lycium barbarum, rock sugar: coix seed is slightly cold, which can fry the coix seed spicy griddle until it is light yellow. (That is to remove the coldness of coix seed rice and improve the actual effect of dehumidification.)

Fu Ling, lotus seeds, coix seed and yam need to be soaked for a period of time in advance, and others can be cleaned immediately. All the ingredients (except Lycium barbarum) are cleaned, then put into the soup pot, pour in proper amount of water, cover it, and turn it to low heat 1 hour after it becomes popular and boils; Add Lycium barbarum and rock sugar about 10 minutes before the soup pot is ready, cool it and eat it. It tastes better after refrigeration.

Stewed tremella food with rock sugar papaya: appropriate amount of white fungus, papaya, jujube and rock sugar. Practice: dry tremella is soaked in advance 1 hour, after the tremella is soaked, the impurities are removed and washed, and the yellow pedicel is removed and broken into small flowers;

Add appropriate amount of clear water to the processed tremella, simmer until the water boils, and turn to medium and small fire 1 hour; Peel the papaya, cut it from the middle, dig out the black seeds with a spoon and cut them into pieces; After the tremella is stewed, add papaya and jujube, cover and simmer again until the papaya is cooked and soft and the collagen fiber of tremella is thick (about half an hour). Just put in rock sugar before turning off the fire, and you can eat it after refrigeration in summer.