1. Ingredients for winter melon, Jiang Yao Zhu and old duck soup: one pound of winter melon, one tael of Jiang Yao Zhu, one old duck, three liang of lean pork, one piece of tangerine peel, and a little salt.

Method: Jiang Yaozhu is soaked and Zhou Zheng is used.

Cut the winter melon into thick slices, including the skin and kernels.

Kill and wash the old duck, remove the feathers and internal organs, cut off the head and tail, cut the sides, cut into four large pieces, boil in boiling water for five minutes.

Wash the lean pork and tangerine peel.

Add water to the clay pot, simmer over high heat until the water boils, then add the ingredients, switch to medium heat and continue to simmer for three hours, add a little salt to taste, and drink.

Efficacy: This soup clears away heat, promotes fluid production, nourishes and nourishes the skin.

If you have physical weakness, lack of replenishment, insufficient body fluids, or dry skin, you can use this soup as a dietary therapy.

2. Ingredients for bitter melon, soybean, lily and pork ribs soup: 500 grams of bitter melon, 80 grams of soybeans, 30 grams of fresh lily, 400 grams of pork ribs, and 4 slices of ginger.

Method: Wash the bitter melon, remove the seeds, and cut into thick pieces; soak the soybeans and wash them; wash the fresh lilies; wash the pork ribs and cut them into sections.

First put the pork ribs, ginger, soybeans and bitter melon into the clay pot, add 2500 ml of water (about 10 bowls), bring to a boil over high heat, then reduce to simmer and simmer for about 1 hour, add fresh lily and cook for about 10 minutes, add appropriate amount of salt

That’s it.

This amount can serve 3-4 people.

Efficacy: Bitter melon, soybean, lily and pork ribs soup is a hot and tonic soup commonly used by Guangdong folk, especially in Chaoshan area, in summer.

Now on this basis, add the lily that nourishes the lungs and calms the lungs, making it more nourishing and nourishing the lungs, more peaceful, it can clear away heat without damaging the yang, it can be cleansing and tonic without being greasy, it is moist and delicious and suitable for all ages.

Great family soup.

3. Ingredients for Hawthorn and Lotus Leaf Pork Ribs Soup: 50 grams of hawthorn, a corner of fresh lotus leaf, 600 grams of pork ribs, two black plums, and 50 grams of raw barley.

Method: Select the spareribs for soup, wash them, splash them with water, and chop them into pieces; soak the hawthorn, black plum and raw barley in clean water and wash them; wash the fresh lotus leaves with clean water.

Put the hawthorn, pork ribs, black plum and raw barley into a clay pot, add an appropriate amount of water, simmer over high heat until the water boils, then switch to medium heat and simmer for about three hours, then add fresh lotus leaves and bring to a boil, add salt

Season to taste and serve.

Efficacy: Hawthorn has the effect of appetizing and aiding digestion; lotus leaves can clear away heat and relieve summer heat; black plum produces fluid and quenches thirst; raw barley is good for dehumidification, and combined with nourishing ribs, the soup can relieve heat and strengthen the stomach.

4. Ingredients for fish soup with zucchini and yuba: 500 grams of local crucian carp, 2 zucchini, 80 grams of yuba, 3 slices of ginger, and 8 bowls of water.

Method: Wash the zucchini, peel and cut into thick pieces; wash the yuba, soak until soft, and cut into sections; slaughter and wash the crucian carp, scrape off the black membrane inside the abdomen, drain the water, fry both sides with a little oil until fragrant; put 8 bowls together

Pour water into a clay pot and bring to a boil, add all ingredients and bring to a boil over high heat, then simmer over low heat for an hour, add salt to taste and drink.

Efficacy: relieve summer heat and stimulate appetite, strengthen the spleen and intestines, remove accumulation and lose weight.

Also known as hairy melon, zucchini is a seasonal melon and vegetable in summer with tender and smooth meat and sweet taste. Regular consumption has the effects of relieving heat, quenching thirst and promoting body fluids, dispelling heat and strengthening the spleen, and diuresis and reducing swelling.

5. Ingredients for loofah, straw mushroom and fish head soup: 400g loofah, 80g straw mushroom, 200g tofu, 1 bighead carp head, 2 slices of ginger, 10g peanut oil, 5g salt.

Method: Marinate the fish head with salt for 2 hours, wash and fry in oil until golden brown.

Add 2000ml of boiling water, boil the fish head for 30 minutes, add tofu, boil until the tofu is cooked, then add luffa and straw mushrooms, and season with appropriate amount of salt.

Efficacy: Clear away heat and relieve summer heat.

It is used for those with lung heat, cough, excessive phlegm, or wheezing and coughing up yellow phlegm in summer, accompanied by thirst, dry mouth, chest tightness, irritability and heat, and loss of appetite.

What kind of soup is good to drink when the weather is hot? There are also five health-preserving soups suitable for consumption when the weather is hot. The editor below will introduce to you how to make them.

6. Ingredients for seaweed and cucumber soup: appropriate amount of cucumber, seaweed and dried shrimps.

Refined salt, soy sauce, sesame oil, monosodium glutamate, black pepper, etc.

Method: First wash the cucumber and cut it into diamond-shaped slices, wash the seaweed and dried seaweed; add clear soup to the pot, and after boiling, add the cucumber, dried sea rice, refined salt, and soy sauce. After boiling, skim off the foam and add the seaweed.

Drizzle with sesame oil, sprinkle with MSG, mix thoroughly and serve.

Efficacy: This soup has heat-clearing, antibacterial, and detoxifying effects. It is especially suitable for patients who have poor appetite and are prone to colds in summer.

7. Ingredients for carrot, corn and pork bone soup: 800 grams of pork bones, two corns, two carrots, 1 yam, and two slices of ginger.

Method: Wash the corn and cut it into small pieces of about 1 inch. Cut the carrots and yams into hob pieces and set aside.

Wash the pork bones and put them into a pot of boiling water. Blanch them for 2-3 minutes, then remove and drain.

Put corn and pork bones into a clay pot, add appropriate amount of water, bring to a boil over high heat, then turn to low heat.

When the meat can be poked with chopsticks, add carrots, yam and ginger, simmer for about 40 minutes, turn off the heat, add an appropriate amount of salt and serve.