There are many options for cooling soup to relieve summer heat. The simplest one is to boil soup with various fruits, then let it cool, and squeeze a few drops of lemon leaf juice into it. Lemon has a cool taste, and fruit is naturally slightly sweet. Many girls are keen on making this soup. In addition, there are many common summer-relieving soups, simple as vegetarian soup and complex as old fire soup, all of which need careful care. ■ Strength Soup The special aroma of winter melon lotus leaf soup comes from the ingredients between lotus leaves: lotus leaf, winter melon cuisine: vegetarian dishes Description: This is a pure vegetarian soup, but it is not a real clear soup. Compared with those old fire soups, the vegetarian soup is naturally a lot weaker, but the taste is not bad. The clear soup is placed in a glass container, which is even more crystal clear. There are slightly white wax gourd slices and two lotus flowers floating on the soup, which makes you feel pity at first sight. Put a spoonful in your mouth and smell the fragrance of lotus leaves, but there is no trace of lotus leaves. Only after asking the chef did I know that the original soup was made of lotus leaves. In order to remove the astringency of lotus leaves, some special raw materials were added, and the soup made has a refreshing special fragrance. Among them, there is the fragrance of lotus leaves, but the shape of lotus leaves is not seen; There are lotus flowers floating on it, but they are just embellishments. All this between lotus and vegetarianism makes people feel cool. Although the white gourd and lotus leaf soup is simple, its taste is pure, and whether it is taste or practice, it really conforms to the essence of relieving summer heat and cooling. There are many kinds of vegetarian soups, such as bitter melon soup and pumpkin soup, which are simple and peaceful. Principle of cooling summer: light, not greasy, lotus leaves fragrant and cooling summer skills: ★★★★★

There is a slight hemp material in the faint scent of taro and vegetable pill soup: taro, pork belly, flowers and peppers. Cuisine: Description of Sichuan cuisine: This is a soup in Sichuan cuisine, which is profound and profound, and the soup is also divided into red and white. Both white soup and clear soup taste clean and are suitable for eating in summer. There is a saying in Sichuan: meat is in charge for three days, and soup is in charge of everything. This taro and vegetable pill soup looks pleasing to the eye, with a slightly yellow soup color. There are taro pills and meatballs in it, which are listed in different levels. Take a bite, there is a fragrance and a slight hemp. The reason is that there are flowers and peppers. Zanthoxylum bungeanum is a beauty in seasoning, especially the flower pepper, which tastes like a girl in the prime of life, slightly shy, but not too hot. The meat is made of third-line meat, which is actually pork belly. Before making meatballs, some coriander should be added to make them fresh, so that the taste is more smooth and tender. The taro is steamed in advance, and its taste is soft and a little sweet. Taro is very particular and accurate to use in Sichuan cuisine. For example, a famous taro chicken is naturally delicious in this soup. The soup is very warm, and some peppers are not light. You can taste a greasy mellow fragrance. This taste is suitable for summer enjoyment and sharing by several people. Principle of cooling summer: light taste, not greasy, soft, fragrant and tender. Cooling summer skill: ★★★★

Stewed pork lung with Sichuan Fritillaria and Sydney has a playful taste. Ingredients: Sichuan Fritillaria, Sydney, pork lung and tremella Cuisine: Cantonese cuisine Description: This stewed pork lung with Sichuan Fritillaria and Sydney is common in Cantonese soup, and its method is similar to other old fire soups: all kinds of raw materials are put into containers in sequence and simmered slowly. In addition to the old fire soup, there are also various stews and herbal teas. From the soup, we can see the characteristics of a regional diet. The raw materials of this soup include Fritillaria cirrhosa, Sydney, pig lung, fresh chicken feet, tremella and so on. Everyone will prescribe different soups according to different seasons. From this perspective, Lao Huo Tang is like a prescription in Chinese medicine, which can suit the remedy to the case. This soup is very suitable for eating in summer and autumn. Chuanbei pig's lungs are all things that clear away heat, moisten lungs and relieve cough, and the slight sweetness of Sydney brings some playful taste to this soup. A good soup always takes a long time to stew, and this seemingly simple soup needs to be simmered for 7 hours. From this perspective, soup is an art related to time. Principle of reducing summer heat: Chuanbei relieves cough, Sydney suffers from fire, and pig lungs moisten lungs to reduce summer heat: ★★★★★

Pork ribs, clear and cool chicken feet and black chicken feet are delicious and generous. Ingredients: pork ribs, black-bone chicken, yam, adenophora, medlar, coix seed and red dates. Cuisine: Shaoxing cuisine Description: Summer is suitable for warming and refreshing, and it is not suitable for over-nourishing. A pork rib is just right for clearing and cooling chicken feet. There are naturally ribs and chicken feet in this soup. The chicken feet here are made of black-bone chicken feet, which are more nutritious and taste more generous. There are always some other things in Cantonese-style soup. In this soup, there are yam, adenophora, medlar, coix seed and red dates, and all kinds of raw materials are mixed and fragrant, which makes a soup. In fact, this soup is not produced in a Cantonese restaurant, but in a Shaoxing restaurant. Shaoxing chefs naturally have another charm in cooking soup, that is, precision and meticulousness. When you put the soup into your mouth with a spoon, it is first fragrant and not greasy. When the soup enters your throat, it is slightly sweet and your mind is naturally calm. A bowl of good soup that took a long time needs to be carefully tasted. In this fast era, we lack the slowness of a bowl of soup and need the leisurely feeling in the soup, so find it out from a bowl of soup. Summer-relieving principle: cool, medlar and chicken feet all have fire-relieving effect: ★★★★★

Bitter gourd and soybean pot ribs material: 500g of fresh bitter gourd, 200g of soybeans, 250g of pork ribs and 3-4 slices of ginger. Momordica charantia, also known as cold melon, is cold and bitter, enters the heart, liver and stomach, clears away heat and purges heat, and improves eyesight and detoxifies. Practice: Wash bitter gourd, soybeans, ribs and ginger with clear water, remove the core of bitter gourd and cut into pieces, and soak soybeans for a while; Chop the spareribs into pieces, then put them together in a clay pot, add clean water 1 200ml with about 6 bowls of water, first boil them with strong fire, then use slow fire1hour until the water is 600-800ml with about 3-4 bowls, add a little salt, and eat bitter gourd and pork spareribs in soup.

Soft waxy mung bean soup material: mung bean. The cool mung bean soup is one of the essential foods for summer vacation. The following three methods can make the mung bean soup soft, waxy and not turbid, and keep its original flavor: Method 1: Wash the mung bean, soak it in boiling water for 20 minutes, take it out and put it in a pot, then add enough cold water and cook it for 40 minutes. Practice 2: Wash mung beans, put them in a thermos bottle, and pour boiling water to cover them. After 3 ~ 4 hours, the mung bean granules have grown big and softened, and then boiled in the pot, it is easy to boil the mung bean in a short time. Practice 3: Wash mung beans and soak them in boiling water for 10 minute. After cooling, put them in the freezer of the refrigerator, freeze them for 4 hours, take them out and cook them again. The mung beans will be crisp and rotten quickly. Minutes. Finally, add the washed and soaked tremella, and after about 20 minutes, add salt and get out of the pot.