What porridge do you often drink? It is nutritious, nourishing, eliminating dampness, clearing away heat and relieving summer heat, and strengthening the spleen and stomach? Every summer, it is a good choice to drink soup at this time. Because of sweating at high temperature and accelerated metabolism, the human body often feels weak and listless. You can eat more fresh fruits, fruits and vegetables rich in vitamins, and drink some porridge to supplement vitamins.

Supplementing vitamins with rich ingredients, drinking soup will be more beneficial than simply drinking water, and supplementing vitamins with rich ingredients. Drinking these seven kinds of porridge in summer can nourish and remove dampness, clear away heat and fire, strengthen the spleen and nourish the stomach, which is suitable for people of all ages in Xian Yi.

Mung bean pumpkin soup Ingredients: 1 Beibei pumpkin, half bowl of black beans, 14 jujube, 1 rock sugar. Practice: prepare the ingredients you need (it is better to use old pumpkins to make beibei pumpkins). Wash black beans and soak them in clear water for 2 hours. The soaked black beans have swelled, which saves time and effort to cook.

Beibei pumpkin need not be peeled, then the pulp is dug out with a spoon, cleaned, cut into slightly smaller pieces and put on a plate for later use. Put the stone pot in proper cold water, pour the soaked black beans and washed jujube into cold water, turn to low heat and cook slowly, similar to boiling for 20 minutes, and the black beans will bloom.

Put the sliced wax gourd into the pot and simmer for 10 minute. When the wax gourd is ripe, add some aged rock sugar, cook until the rock sugar melts and turns off, and then let it cool.

Vegetable porridge ingredients: broccoli 1 flower, carrot, salt. Practice: Wash and soak the rice for 2 hours, pour the pre-soaked rice into the pot, add appropriate amount of water, and simmer for half an hour.

Prepare broccoli in advance, wash carrots, cut broccoli into small flowers and carrots into small particles. Boil water in a pot, drop two drops of oil, boil, blanch broccoli until it is cut, fished up, drained and cut into small particles.

Cook the rice for half an hour until it is thick, pour 5min carrot granules for 5 minutes, cook for 5 minutes, and stop cooking. Finally, add broccoli granules, add appropriate amount of salt and mix well. Sticky and delicious, simple and convenient, nutritious and healthy.

Purple potato porridge ingredients: half a bowl of rice, half a bowl of fermented rice, one purple potato, and a small amount of white rice vinegar. Practice: Cook the rice, wash it clean, put it in the pot, drain the water to 2/3 of the pot, cook until the water boils, and then cook it on low heat for about ten minutes.

Wash the purple potato, peel it and cut it into small pieces. The porridge in the pot is slightly boiled and in full bloom, and the purple potato pieces are put in. When it is popular to cook, the soup is blue at this time, and purple potato contains procyanidins, which will turn dark blue when it is oxidized by air. In addition, because purple potato contains iodine, porridge contains cassava starch.