Summer health recipe 1: Astragalus and Silver Flower Porridge Ingredients: 50g raw astragalus, 40g honeysuckle, 50g japonica rice.

Preparation method: Wash the ingredients, put raw astragalus and honeysuckle into a sterilized gauze bag, put it in a casserole, add 1000ml of water, boil for 20 minutes, remove the gauze bag and medicinal residue, and put in washed japonica rice.

Boil it into porridge.

How to take: Take with food, divided into 2 times.

Usage: This meal can clear away summer heat and detoxify dampness. People who feel the evil of summer heat and dampness, have fever, tired limbs, nausea and anorexia can choose this meal.

2: Lotus seeds, longan meat and mint porridge Ingredients: 50g lotus seeds, 40g longan meat, 30g mint leaves, 50g japonica rice.

Preparation method: Put the ingredients into a casserole, add 1000ml of water, and cook until it becomes porridge.

How to take: Take with food, divided into 2 times.

Usage: This meal can nourish the spleen and kidneys, clear away summer heat, and can be used by those who usually have loose stools and weak waist and knees.

3: Shenqi, yam and wolfberry porridge Ingredients: Pseudostellariae 60g, raw astragalus 40g, yam 40g, wolfberry 30g, japonica rice 50g.

Preparation method: Cut Radix Pseudostellariae and Raw Astragalus into thin slices, break the Huaiyam into pieces, wash the Japonica rice, put them into a casserole, and add 1000ml of water (clear well water is best).

Cook until the rice turns into porridge.

How to take: Take with food, divided into 2 times.

Usage: This meal can strengthen the spleen, nourish the lungs, and benefit the liver and kidneys.

It can be used for those who suffer from shortness of breath after exercise and a lot of phlegm due to chronic bronchitis and emphysema.

4: Preparation method of chicken oil and cucumber stew: Ingredients: 500 grams of cucumber, 15 grams of chicken oil, 4 grams of refined salt, 3 grams of MSG, 5 grams of rice wine, 200 grams of fresh soup, 200 grams of refined vegetable oil, 15 grams of coriander, and 5 ham slices

piece.

Preparation method: First peel the cucumber with a knife, cut it in half, scoop out the core, and cut it into finger-shaped strips about 6.5 cm long. Use a knife to trim it to the same thickness and set aside.

Heat a wok, add oil, heat until it is 30% hot, add cucumbers and drain the oil, until the cucumbers are soft and shriveled, remove and drain.

Put fresh soup in the pot, add cucumber, refined salt, monosodium glutamate, and rice wine. Bring to a boil, then turn to warm heat and simmer. After simmering, turn to high heat and bring to a boil. Wet the starch, push evenly with an iron spoon, and mix into a thin gravy.

Heat the oil in the pot, add the coriander, add the cucumber and marinade, pour in the chicken oil, add the ham slices, cover and serve.