The hot summer is very hot, so eating something cool and relieving the heat is both healthy and nutritious.

So what are the delicious and refreshing vegetables in summer? Do you have any recommended recipes? Let me tell you what are the best recipes to eat in summer. Welcome to refer to the 4 health-preserving recipes in summer 1. Ingredients for Tremella Watermelon Soup 1 ripe watermelon

, appropriate amount of Tremella fungus and rock sugar.

Method: Make a round opening at the pedicle of the watermelon, remove the cover, scoop out the pulp and seeds, and keep the shell intact.

Wash the entire melon shell and rinse the inner wall of the melon shell with boiling water.

Then wrap the dug out melon pulp and seeds in gauze and squeeze them to get the juice.

Put the casserole on the fire, add water to boil, add rock sugar to boil, then add water to make the white fungus.

Then pour the watermelon juice into the rock sugar and white fungus. After boiling, pour it into the watermelon shell, cover it with the melon lid, and place it on a plate.

Efficacy: nourish yin, moisten the lungs, clear away heat, relieve heat, relieve restlessness and quench thirst.

2. Sydney Tremella and Lily Soup Ingredients: 50 grams each of Tremella and lily, appropriate amount of wolfberry, one Sydney pear, and appropriate amount of rock sugar.

Method: Wash the pear, peel and core it, cut it into small pieces and set aside.

After soaking the white fungus for half an hour, wash and tear into small florets; wash the lily and wolfberry and set aside.

Pour water into the pot, add white fungus, bring to a boil over high heat, turn to low heat and simmer the white fungus. Add lily, wolfberry, snow pear, rock sugar, and stew until the pear is ripe.

Efficacy: Moisten the lungs, relieve cough, clear the heart and calm the nerves.

3. Reduce Fire Jade Vegetable Soup Ingredients: 10g asparagus, 10g barley, 8g isatis root, 100g each of watermelon rind and loofah, 30g soybean sprouts, appropriate amount of salt.

Method: Slice the white flesh of the watermelon skin, cut the green part of the loofah into shreds; remove the roots of the soybean sprouts.

Put isatis root and asparagus into a cotton bag and put it into the pot together with barley, add water, wait until it boils, then turn off the heat and filter the juice.

Then put the concoction and barley into a pot and heat, add watermelon rind, loofah shreds and soybean sprouts, boil, and season.

Efficacy: clear away heat, reduce fire, cleanse the intestines and stomach.

4. Fresh Tofu, Pigeon, Egg, Crab Fillet Soup Ingredients: 100g Gorgon, 50g Poria, 50g Huaishan, 100g barley, 500g pig intestine, 100g dried lotus seeds, 2 tsp salt, 30g rice wine.

Method: Blanch the pig's small intestine, remove it and cut into sections.

Wash the gorgon seeds, poria cocos, yam, lotus seeds, and barley, and put them into the pot together with the small intestines. Add water until all the ingredients are covered. After boiling, simmer over low heat for about 30 minutes. When it is almost cooked, add salt to taste, and pour in rice wine.

.

Efficacy: nourish the heart and kidneys, nourish the spleen and stop diarrhea.

Guangdong health-preserving soup 1. Five-fingered peach and olive stewed pork bone soup. Five-fingered peach is a combination of food and medicine. Among many dehumidifying ingredients, it has a strong tonic effect and can replenish the spleen and lungs. Traditional Chinese medicine believes that it can strengthen the spleen and replenish qi and nourish the body.

Removing dampness from the stomach.

Olives can soothe the throat and reduce phlegm, whet the appetite and eliminate food, promote body fluids and moisturize dryness.

This soup is suitable for both men and women, old and young. It is clear, moist and delicious. It can strengthen the spleen, remove dampness, promote body fluids and moisturize dryness.

Ingredients: 150-200 grams of five-finger peach, 8-10 olives, 500 grams of pork bones, and 3 slices of ginger.

Method: Wash everything separately.

Slightly soak the five-finger peaches; crack the olives; cut the pork bones into sections and crack them with the back of a knife.

Put the ginger and ginger into a pot together, add 2500 ml of water, about 10 bowls, bring to a boil over high heat, then simmer over low heat for about 2 hours, then add salt.

2. Cold melon, braised pork ribs with oysters. Cold melon has the effects of clearing heat, detoxifying, clearing fat and lowering blood pressure. It tastes sweet and bitter. The protein contained in oysters contains a variety of excellent amino acids, which have detoxifying effects, can remove toxic substances in the body, and can also prevent arteries.

hardening.

Lianggua, Oyster and Braised Pork Ribs This soup has just the right combination of ingredients. The pork ribs, soybeans and oysters bring out the sweetness of the bitter melon. It is both bitter and sweet, and sweet and fragrant. It is suitable for all ages.

Ingredients: 500 grams of pork ribs, one piece of bitter melon, 8 oysters, 100 grams of soybeans, 4 slices of ginger, 2 candied dates, and appropriate amount of salt.

Method: Cut open the bitter melon and remove the seeds, cut into thick pieces, soak the soybeans and oysters in warm water and wash them.

Marinate the pork bones with salt for 1-2 hours, or not.

Soak the soybeans, or stir-fry and wash them before boiling. This will make them easier to cook. Add 2500 ml of water to all the ingredients, put them in a soup pot and bring to a boil over high heat.

Reduce heat and simmer for 2 hours, season with salt.

3. Stewed teal with winter melon and barley. Cantonese people like to use winter melon to make soup during severe heat and mild heat. It can clear away heat, detoxify, produce body fluids and quench thirst.

Winter melon is rich in vitamin B. Like barley, it has the effects of eliminating edema and diuresis. Ducks grow in water and have the effects of nourishing the yin of the five internal organs, nourishing the stomach and promoting body fluids.

This soup is very suitable for drinking in the hot summer. It can strengthen the spleen and remove dampness, relieve summer heat, nourish yin and maintain health.

Ingredients: 500g winter melon, 500g old duck, a handful of barley, 4 slices of ginger, cooking wine, salt.

Method: Cut the winter melon into large pieces, soak the barley 30 minutes in advance, and cut the duck into pieces.

Bring water to a boil in a pot, blanch the washed duck in boiling water until the water boils again, remove, rinse, remove the foam and drain the water for later use.