There is a solar term in summer called the Summer Solstice, so what should you eat to keep healthy during the Summer Solstice? Below, the editor of SmartView has compiled four delicacies for keeping healthy during the Summer Solstice. Let’s take a look.

Four delicacies to maintain health during the Summer Solstice 1. Winter Melon and Adzuki Bean Stewed Raw Fish Soup Ingredients: 60 grams of adzuki beans, 750 grams of winter melon, 2 raw fish, 150 grams of lean pork, and 3 slices of ginger.

Method: 1. Wash adzuki beans, wash winter melon, cut into pieces with skin, wash raw fish, kill and remove scales and internal organs, fry over low heat until slightly yellow, wash lean pork, cut into whole pieces without using a knife.

2. Put the above ingredients and ginger into the clay pot, and add 2500 ml of water (about 10 bowls of water).

3. After boiling over high heat, simmer over low heat for 2 and a half hours. Add appropriate amount of salt and oil.

Reason for recommendation: Winter melon, red bean and raw fish soup is nutritious, light and not greasy. It can also remove dampness and strengthen the spleen, which is good for the human body.

Adzuki bean is a commonly used ingredient for making soup. It has the functions of reducing swelling and detoxification, strengthening the spleen and removing dampness.

The winter melon can also relieve heat.

2. Ingredients for lily and mung bean porridge: 30 grams of lily, 50 grams of mung beans, 100 grams of rice, and 30 grams of sugar.

Method: 1. Wash the lilies, wash the mung beans, remove the sediment, and wash the rice.

2. Put the rice into the pot, add 300 ml of water, then add lily and mung beans, bring to a boil over high heat, then simmer over low heat for about 1 hour, add sugar and mix well.

Reason for recommendation: In summer, the weather is very hot.

Therefore, it is very necessary to cool down to prevent heatstroke.

This kind of lily and mung bean porridge can relieve summer heat, clear away heat and detoxify. Drinking more of this porridge in summer is very good for the body.

3. Ingredients for stir-fried purslane: appropriate amounts of purslane, salad oil, salt, ginger, garlic (white skin), and sesame oil.

Method: 1. Wash the purslane, cut it into 3 cm lengths, blanch it in a pot of boiling water, take it out, drain the water, and mince the garlic and ginger.

2. Put the pot on high heat, add salad oil, heat until 70% hot, add ginger and minced garlic and stir-fry until fragrant, add purslane, add salt and stir-fry evenly, drizzle with sesame oil, remove from the pot and serve on a plate.

Reason for recommendation: Purslane is also called longevity vegetable among the people.

This dish has the effects of clearing away heat and detoxifying, diluting water and removing dampness, dispersing blood and cooling blood.

4. Five bean porridge ingredients: 25g soybeans, 25g mung beans, 25g adzuki beans, 25g black beans, 25g fried lentils, 50g purple rice, 100g rice.

Method: Wash the beans and soak them in water for at least 4 hours.

Put the soaked beans in the pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat, and turn off the heat after 1 hour.

Do not open the lid and simmer in the pot for 15 to 20 minutes, so that the five bean porridge is ready.

Reason for recommendation: Traditional Chinese medicine believes that the five colors enter the five internal organs, and the five bean porridge is rich in protein, fat, sugar, vitamins B1, B2, B6, vitamin A and other substances.

Mung beans clear away heat and promote fluid production, adzuki beans reduce swelling and promote diuresis, fried lentils strengthen the spleen and stop diarrhea, and black beans relieve troubles and detoxify.

Five bean porridge has the effects of clearing heat, detoxifying, strengthening the spleen and stomach.

Eight recipes for summer solstice to dispel dampness and prevent heatstroke. Recipe 1: Stir-fried luffa with shrimps. Luffa has a sweet and mild taste. It has the effects of clearing heat and cooling blood, detoxifying and laxative, dredging meridians, promoting blood circulation, and releasing breast milk.

Shrimp has a high protein content, and is also rich in potassium, iodine, magnesium, phosphorus and other minerals, as well as vitamin A, aminophylline and other ingredients. Its meat is soft and easy to digest.

Ingredients: 100 grams of loofah, 200 grams of shrimp, 20 ml of cooking oil, 2 grams of salt, a little cooking wine, a little soy sauce, appropriate amount of water starch, appropriate amount of shredded ginger, and appropriate amount of garlic slices.

Method: Wash the loofah, peel it, and cut it into hob pieces; after washing the shrimp, remove the heads and shells, and peel them into shrimp.

Put the shrimp into a bowl, add 5 ml of cooking wine and 5 ml of water starch, mix well and marinate for 10 minutes.

Heat a wok over high heat, pour 10 ml of oil, and when the oil reaches 70% heat, add the shrimp and stir-fry until the shrimp turns red, remove and set aside.

Put the wok on the fire again, pour in the remaining oil, add the fresh ginger and garlic slices and sauté over high heat, add the loofah pieces and stir-fry for a while, add the shrimp, add an appropriate amount of cooking wine, light soy sauce, and salt

, water starch, stir-fry evenly.

Recipe 2: Stir-fried purslane. Purslane is also called longevity vegetable among the people.

This dish has the effects of clearing heat and detoxifying, diluting water and removing dampness, dispersing blood and cooling blood; it is suitable for eye nebula, cardiovascular disease, nephritis and edema, heat-toxic diarrhea, bloody stools, hemorrhoid bleeding, etc.

Ingredients: Purslane, salad oil, salt, ginger, garlic (white skin), sesame oil.

Method: Wash the purslane, cut it into 3 cm lengths, blanch it in a pot of boiling water, take it out, drain the water; mince the garlic and ginger.

Put the pot on high heat, add salad oil, heat until 70% hot, add ginger and minced garlic and stir-fry until fragrant, add purslane, add salt and stir-fry evenly, pour sesame oil, remove from the pot and serve on a plate.

Recipe 3: Purple sweet potato, lily, white fungus, and lily in soup have the effects of moistening the lungs, relieving coughs, relieving asthma, clearing away heat, nourishing the heart, and calming the mind.

Therefore, lily has a good therapeutic effect on symptoms such as upset and insomnia, dry throat and sore throat, nose bleeding, fatigue, loss of appetite, low fever and insomnia, upset and thirst caused by the summer heat.

Ingredients: 1 purple sweet potato, 2 lilies, 1 handful of white fungus, 10 grams of rock sugar, and appropriate amount of water.