Summer health-preserving recipes for the elderly: Mung Bean and Pumpkin Soup. Functions of health-preserving recipes for the elderly: Mung beans are sweet and cool, clear away heat, detoxify and diuretic. Together with pumpkin to promote body fluids and replenish qi, it is the best meal to prevent heatstroke in summer. Ingredients: 50 grams of mung beans, 500 grams of old pumpkin, a little salt. Method: Wash the mung beans with clean water, add a little salt (about 3 grams) while the water vapor is still wet, stir evenly, marinate for a few minutes, and rinse with clean water. Peel the pumpkin, wash the flesh with water, and cut into 2 cm square pieces for later use. Add 500 ml of water to the pot. After boiling, add the mung beans and boil for 2 minutes. Pour in a little cold water, then boil. Add the pumpkin to the pot, cover the pot, and boil over low heat for about 30 minutes until the mung beans bloom. Add a little salt to taste. That’s it. Summer health-preserving recipe for the elderly 2: Stewed pork lungs with Sichuan clams and snow pears. Efficacy: Nourish lungs and nourish qi, relieve cough and eliminate phlegm. Ingredients: 250 grams of pig lungs, 12 grams of Fritillaria fritillary, 1 Sydney pear, 5 grams of rock sugar. Method: Rinse pig lungs repeatedly and cut into medium pieces. Peel and core the pear and cut into 4 pieces. Wash Fritillaria fritillaris cleanly. Place all the ingredients in a stew pot, add an appropriate amount of boiling water, cover the stew pot, and simmer over water. After the water in the pot boils, simmer over medium heat for 60 minutes, then simmer over low heat for 120 minutes. After stewing, remove the medicinal residue, season with oil, salt and MSG, drink the soup and eat the meat. Health Recipe for the Elderly in Summer Three: Ginger Spinach Efficacy: Spinach is sweet in taste and cool in nature. It can nourish yin and moisturize dryness, nourish the liver and blood, clear away heat and purge fire, and is used for yin deficiency and high blood pressure. Elderly people can increase their appetite if consumed. Ingredients: 500 grams of baby spinach, 25 grams of ginger, appropriate amounts of refined salt, soy sauce, vinegar, monosodium glutamate, and sesame oil. Method: Cut the spinach in half, put it into boiling water to remove the raw vegetables, remove and drain, drizzle with sesame oil, mix well, and put on a plate. Peel the ginger, cut into fine pieces and put into a bowl. Add salt, soy sauce, vinegar and MSG to make ginger juice. Serve the spinach and ginger juice on separate plates at the same time. Dip the spinach in the ginger juice when eating.