What to eat for heatstroke?

1. honeysuckle (or chrysanthemum) soup

30 grams of honeysuckle (or chrysanthemum), add appropriate amount of sugar, brew in boiling water, and drink after cooling.

2. Mung bean sour plum soup

Boil 150g mung bean and 100g sour plum in water, add appropriate amount of sugar, and drink after cooling.

3. Watermelon Cui Yi soup

After washing the watermelon, peel off the thin green peel, add water and boil for 30 minutes, remove the residue and add appropriate amount of sugar, and drink after cooling.

4. Coconut milk tremella soup

Wash 30g tremella, boil with warm water, remove the hard skin, and mix with 125g coconut milk, crystal sugar and water.

5. Hawthorn soup

Boil 100g hawthorn slices and 50g sour plums with 3.5kg water, then boil with 100g white chrysanthemum, take out, add appropriate amount of sugar, and drink after cooling.

6. Crystal sugar lotus seed and mung bean sauce

Soak mung beans in cold water, stir, remove the beans floating on the water, and then soak for 2 hours. Put mung beans into the pot, add enough cold water, and continue to burn after the fire boils 10 minutes. Take out the beancurd skin floating on the water, cook it for 2 hours on low heat, and then continue to cook it for half an hour on high heat until it becomes sand.

Put lotus seeds into a pot, add appropriate amount of cold water, bring to a boil over medium heat, cover and cook until lotus seeds are crisp and rotten (about 1 hour), and drain to 2 bowls. The cooked mung bean paste is sieved to remove coarse impurities, and the taste is more delicate.

7. Lily and mung bean soup

Wash mung beans, put them in a pot, add 600ml of cold water, bring them to a boil, then turn to low heat and cook slowly. Wash the dried lily, put it in the pot until the mung bean blooms, and continue to cook. When mung beans and lilies are crispy, add rock sugar to taste, and turn off the heat after the rock sugar is completely dissolved.

8. Sandou soup for heatstroke prevention

Wash mung beans, red beans and black beans, put them in a small pot, add 600ml of water, bring boiling water to a high fire, and turn the heat down for 40 minutes. When the soup in the pot is reduced to about 300 ml, leave the fire to cool, and you can eat it with beans and soup.

In midsummer, the environment temperature is too high, the air humidity is high, the heat in the human body is not easy to dissipate, and excessive heat accumulation will lead to the loss of control of the thermoregulation center and heatstroke. Therefore, besides paying attention to physical cooling, heatstroke prevention should also pay attention to diet conditioning.