There is a folk custom of eating lotus root in the summer. In Compendium of Materia Medica, lotus root is called "spiritual root", and it has been regarded as a good product for removing stasis and promoting fluid production since ancient times. Traditional Chinese medicine believes that raw lotus root is cold, sweet and cool into the stomach, which can dispel blood stasis, cool blood, clear away heat and stop vomiting and thirst, and is suitable for polydipsia, drunkenness, hemoptysis and vomiting blood.

women avoid eating cold after delivery, except lotus root, because lotus root has a good effect of removing silt, so there is a folk saying that "new lotus root is better than cure too much".

Cooked lotus root, whose nature changes from cool to warm, has the effects of nourishing stomach, nourishing yin, invigorating spleen and benefiting qi, and is a good food supplement. Lotus root powder and lotus root tonic made from lotus root processing.

Lotus root powder and lotus root slices made from lotus root are nutritious and easy to digest, and have the effects of nourishing blood, stopping bleeding, regulating middle energizer and stimulating appetite.

The weather is hot in the summer, so we should pay attention to lightness in our daily diet, eat more vegetables and fruits, eat less meat and eat less fried and stir-fried food. The variety of meals should be diversified, and the diet should be mainly tonic. Chinese medicine believes that yam, mung bean sprouts and fish have the functions of invigorating spleen, benefiting qi, promoting diuresis and reducing swelling, and they are not greasy, so they are very suitable for people with weak spleen and stomach to cook soup or porridge in summer. Burdock, tremella | ribs, bitter gourd and lotus seeds nourish qi and yin, nourish the stomach and produce fluid, which are good dietotherapy products in the summer. At this time, the health-preserving recipes are: carp bitter melon soup

material

1 carp, 2g bitter gourd, half a lemon, 1 tablespoon ginger juice

appropriate amount of seasoning

1 tablespoon cooking wine, half a teaspoon monosodium glutamate, a little sugar, 8 cups of broth

Method

1.

2. Slice bitter gourd in half, remove seeds and inner membrane, wash and slice; Wash the lemon and slice it.

3. Pour the stock into the soup pot, add all the ingredients and seasonings, and after boiling over high fire, turn to low heat and simmer for 1 minutes.

efficacy: Chinese medicine believes that carp is flat and sweet, and it has the effects of nourishing and invigorating stomach, inducing diuresis to reduce swelling, clearing away heat and toxic materials, and relieving cough and lowering qi, while bitter gourd has the effect of increasing appetite. The combination of these two materials can stimulate appetite and strengthen the spleen, clear away heat and reduce fire, and clear the heart and improve eyesight, which is very suitable for eating in hot summer. Stir-fried mung bean sprouts

Material

5g fresh mung bean sprouts

Seasoning

Several pieces of pepper, vegetable oil, white vinegar, salt and monosodium glutamate

Practice

Wash the bean sprouts and drain them in water.

Heat the oil pan, put the pepper into the pan, and cook the fragrance. Stir-fry the bean sprouts for a few times, add the white vinegar and continue to stir-fry for several minutes. Add the salt and monosodium glutamate when taking out the pan, and serve.

efficacy: mung bean sprouts have the effects of clearing away heat and toxic materials, diuresis and dehumidification. The method of frying mung bean sprouts is simple, tastes good, and people don't have a good appetite in the summer, so this dish is the most suitable for eating in this solar term.