"Go out for five minutes and sweat for two hours" is the most basic "respect" for summer. In the hot and unbearable heat, in addition to holding on to the air conditioner and refrigerator, you can also choose some foods with heat-clearing, diuretic, and edema-reducing effects to achieve the purpose of cooling down.

Today, I recommend 7 essential summer foods to relieve the heat and customize a summer "cooling menu" for you.

1. Mung Bean and Lotus Leaf Porridge

Lotus leaves are cool and slightly bitter in nature, and have the effect of clearing heat and detoxifying. Traditional Chinese medicine research shows that lotus leaves have the effect of clearing away heat and dampness, strengthening the spleen and leg swelling. , which can well solve the edema problem that most people are worried about.

Modern nutritional research has also confirmed that the nuciferine extracted from lotus leaves can dilate blood vessels and regulate blood pressure. It is rich in flavonoids, which can protect against acute myocardial ischemia.

Ingredients:

Lotus leaves, mung beans, japonica rice, honeysuckle and rock sugar

Steps:

1. Wash the fresh lotus leaves with cold water. Add appropriate amount of cold water to the pot, bring to a boil, remove residue and extract juice.

2. Soak mung beans and japonica rice in cold water, put them into a pot, add about 1500 ml of cold water and bring to a boil.

3. Add lotus leaf juice and honeysuckle dew, simmer over low heat until the porridge is cooked, add rock sugar and stir evenly.

2. Stir-fried bitter melon

Bitter melon is cold in nature and bitter in taste. It has the effects of clearing heat and detoxifying, clearing the heart and relieving heat, improving eyesight and lowering blood pressure. It has preventive and therapeutic effects on heat stroke, dysentery, malignant sores, etc. .

Bitter melon contains a variety of amino acids, vitamins and minerals, as well as an insulin-like substance called "polypeptide-P", which has hypoglycemic effects and is a good product for preventing and treating diabetes.

Ingredients:

Bitter Melon Garlic Salt Oil

Steps:

1. Slice the bitter melon into slices, add salt to marinate and rinse with water.

2. Boil water in the pot, put in the bitter melon and let it drain a little

3. Pick up the bitter melon and run it through cold water

4. Pour oil into the pot Heat up, add garlic cloves and sauté until fragrant

5. Add bitter melon, stir-fry for about 5 minutes and then remove from the pan

You're done. This method can best restore the original flavor and flavor of bitter melon. Function, although the taste is not as delicious as frying with meat, but the effect is good!

3. Yam and Lotus Seed Soup

The summer heat can make you irritable and sad. The lotus seeds taste bitter, but they can clear away heart fire and lower blood pressure. It is suitable for weak constitution, palpitation and insomnia. Dreamy person.

Ingredients:

350 grams of fresh yam, 150 grams of fresh lotus seeds, appropriate amount of ginger and brown sugar

Steps:

1. Wash the yam and slice it into slices , peel the fresh lotus seeds and remove the lotus core

2. Put the yam and lotus seeds into the pot, add an appropriate amount of water, bring to a boil over high heat, then reduce the heat and cook until cooked and translucent, and finally add an appropriate amount of ginger brown sugar Just season it

4. Mung bean soup

Mung beans, also known as "green adzuki beans" and nicknamed "green beads", are both medicinal and food ingredients. After sweating a lot, drinking mung bean soup or mung bean tea can make people's fatigue disappear quickly. Drinking mung bean soup in summer can clear away heat, quench thirst and diuresis, and prevent gastroenteritis.

Ingredients:

Mung bean sugar

Steps:

1. Clean the mung beans and pick out the broken or damaged ones. Mung beans with impurities will not be cooked out and affect the taste

2. Prepare the pot, pour in the mung beans and add an appropriate amount of water to just cover the mung beans. Bring to a boil over high heat, then turn off the heat and simmer for about 20 minutes to allow the mung beans to absorb the water.

3. After 20 minutes, continue to pour cold water, then wait for the water to boil and then simmer for 10 minutes, and you are done

Three tips for cooking mung bean soup

1. Control the duration: Since the active ingredients of mung beans to prevent heatstroke are mainly phenolic antioxidants, maintaining their activity is very important for the heatstroke prevention effect of mung beans. During cooking, the pot should be covered with a lid to minimize the contact area with oxygen.

2. Don’t add alkali to the soup: Mung beans are rich in B vitamins, which are an important part of the heat-relieving properties of mung beans. They can make up for the nutritional loss caused by sweating, while alkali will destroy a variety of B vitamins. If you want the soup to be thicker, consider adding a small amount of oats or glutinous rice to "thicken" it.

3. It is best not to use an iron pot: the flavonoids and metal ions in the mung bean skin may form a darker complex after interaction. Although this reaction does not produce toxic substances, it can interfere with the antioxidant effect of mung beans and hinder the absorption of metal ions.

5. Cucumber mixed with fungus

Cucumber is refreshing, clears away heat, relieves heat, and can also increase appetite. The cucurbitacin C contained in cucumbers can improve the body's immune function and has anti-tumor effects; the alanine, arginine and glutamic acid in cucumbers have certain auxiliary therapeutic effects on liver patients; the cellulose in cucumbers can also promote Putrefactive substances are discharged from the human intestines.

Ingredients:

Fungus, cucumber, red pepper, garlic, salt, sugar, light soy sauce, balsamic vinegar, sesame oil

Steps:

< p> 1. Soak the fungus in warm water in advance, and then pinch off the root of the fungus, which is likely to contain sand and soil. Pour the cleaned fungus into boiling water and cook until raw. The specific time depends on the type of fungus. Then take out the cooked fungus and put it in pure water to cool down. You can also put it in a bowl without soaking it in cold water and let it cool naturally.

2. Wash the cucumber, place it on the cutting board, use a knife to split the cucumber, and then cut it into small pieces. Next, add a little salt to the cucumbers, mix well, and marinate for 5 to 10 minutes. This step is very important. Pickled cucumbers have a crispier texture.

3. Next, prepare the cold sauce. Prepare a small bowl, cut two millet peppers and put them in it, then pour hot oil into it to bring out the aroma of the peppers.

4. Add an appropriate amount of white sugar, 1 spoon of light soy sauce, and 1.5 spoons of balsamic vinegar, and stir evenly to melt all the sugar.

5. After the cucumbers are pickled, pour away the pickled water. Then pour the cooked fungus into a bowl, then pour in the cold sauce, add minced garlic, chicken essence, and sesame oil, mix well and serve.