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.

The characteristics of this product are various colors, rich and fresh taste, warming and replenishing qi, replenishing essence and marrow, clearing away heat and diuresis.

5: Fresh mushroom asparagus raw materials: 150g asparagus, 120g fresh mushrooms, 2g salt, 1g MSG, 1g sugar, 15g green onion, 4g ginger, 4g starch, 3g sesame oil, 20 vegetable oil

grams, 50 grams of chicken soup.

Preparation method: Blanch asparagus and fresh mushrooms in boiling water respectively, remove and remove the water.

Heat the wok, add vegetable oil, stir-fry onions and ginger until fragrant, pour in the chicken stock, take out the onion and ginger, add the main ingredients, season and cook for 2 minutes, thicken, pour in sesame oil and serve.

Features: white juice, fresh taste, light and elegant.

6: Mixed mushrooms and bitter melon. Wash 2-3 each of shiitake mushrooms, straw mushrooms, and mushrooms, and slice them into pieces for later use.

Cut a bitter melon into four quarters, remove the seeds, wash, cut into thin slices with a diagonal knife, marinate with salt for half an hour, and drain the brine.

Heat water in a pot until it boils. Pour in the bitter melon and scald it. Remove from the pot, drain the water, stir in salt, sugar, MSG and sesame oil, and spread on the bottom of the plate.

Add oil to the wok, stir-fry the mixed mushroom slices for a few times, pour in oyster sauce, add water and sugar, thicken the sauce and serve on top of the bitter melon.

7: Cut off the top quarter of the bitter melon to make a lid, and hollow out the seed pulp; add egg white to the minced pork (or chicken) meat and stir well; chop the shiitake mushrooms, shrimps, and pickled mustard together.

Cut into fine powder, add chives and refined salt and mix together to form a filling; embed the filling into each bitter melon, close the lid and secure it with wooden toothpicks, put a small amount of cooking oil in the pot and stir-fry until cooked, add sugar and MSG, add sugar and MSG before cooking

Stir-fry the thin gravy and serve.

Bitter melon is crystal green and tastes delicious and refreshing.

8: Sesame Bitter Melon Scrambled Eggs. Wash one bitter melon, remove the pulp, and cut into thin slices. Boil water in a small pot, add some salt, put the bitter melon slices in, blanch it, rinse with cold water, and drain.

2-3 eggs, beat with salt.

If you want a smooth and tender texture, you can add some water starch and break it up together.

Heat oil in a pan, add garlic cloves and stir-fry until fragrant, add bitter melon, stir-fry a few times, add salt, add a handful of fried white sesame seeds, stir-fry evenly, pour in the egg liquid, spread evenly, and wait until the eggs are cooked.

If you like scrambled eggs, fry them in the pot for a while.

9: Soy bitter melon. First wash the bitter melon, remove the seeds, and cut it into 4 cm straight strips.

Then put the cut bitter melon into boiling water and blanch it, then put it into cold water and rinse it.

Then arrange the blanched bitter melon neatly on the plate, sprinkle salt, monosodium glutamate, sugar, and vinegar (a little) evenly, and marinate for 10 minutes.

Finally, add some oil in the wok, add a little salt, fry the chili peppers to make chili oil, pour it evenly on the plate and serve.

The taste of sour bitter melon is refreshing, and its light bitterness makes it a delicious side dish to drink with wine, and it can also cool down the heat.

10: Shrimp bitter melon. Wash the bitter melon, cut it open, and use a small spoon to scrape off the seeds and white inner layer.

Cut into thin slices, marinate with appropriate amount of salt for 15 minutes and drain off the water.

Heat the oil, first add the chopped green onion and dried shrimps and stir-fry until fragrant, then add the bitter melon and stir-fry over high heat for 2 minutes, add a little MSG and mix well.

This dish is emerald green in color, salty and refreshing, and is especially suitable for summer consumption.

11: Bitter melon stewed with clams. Wash and remove the pulp from the bitter melon, blanch it thoroughly in boiling water, take it out, soak it in cold water and slice it into slices.

Wash the clams, put them in a pot and cook until the clams open their mouths, remove the shells and internal organs, fry them in a pot, add ginger juice, cooking wine and refined salt and mix well.

Spread the bitter melon slices on the bottom of the pot, place the clam meat on top, add ginger juice, cooking wine, refined salt, minced garlic, appropriate amount of water, stew until the clam meat is cooked and fragrant, pour in sesame oil and serve.