Guangdong people's soup also has such a certain therapeutic effect, and what ingredients are used to achieve what effect. This research is very thorough. Drink nourishing in winter, and cool and damp in summer. Wax gourd and barley ribs soup A bowl of wax gourd and barley ribs soup will clear away heat and damp. Ingredients: winter melon ribs, barley and ginger slices, cut into pieces, wash the winter melon, boil water in the cutting pot, add ginger slices, remove the fishy smell with cooking wine, take out the ribs and blanch them in water, put them in a stew, add barley, winter melon and ginger slices, stew together for about an hour, and season with salt. Bitter gourd and soybean ribs soup Bitter gourd and soybean ribs soup, with bitter and sweet smell, is moist, and has the effects of relieving summer heat, improving eyesight and detoxifying. You can also drink materials to lose weight and fat: ribs, bitter gourd, soybeans, onions, ginger and soybeans are soaked for one hour. If you don't soak it, you need to stew it for a long time. Wash bitter gourd, cut it in half and remove the pulp. Cut into small pieces. Chop the spareribs into small pieces, wash them, put them in a pot with boiling water, add ginger slices, remove the fishy smell with cooking wine, take them out and put the spareribs, bitter gourd, soybeans and ginger slices in a standby stew, add appropriate amount of water, stew for about one and a half hours, and season with salt. Both of the above two paragraphs take a long time. A soup that is faster and can cool off the heat: it is delicious and refreshing. Appetizing materials: a sponge gourd, a clam, a little sponge gourd, cut and rolled into pieces, bought and washed, and added a little salt water to make it spit sand. Boil the water in the pot, put the water into the clams, and when the clams are slightly opened, pick them up for later use, then put in the loofah, cook them for about two or three minutes, add in the clams, and season them. Drink more Lycium barbarum leaves in summer, which is not only good for clearing the heat but also good for the eyes. Old people and children are suitable for materials: Lycium barbarum leaves, lean meat and a little Lycium barbarum, pick the leaves and wash them for later use. Slice lean meat and marinate with a little salt 10 minute. Boil the water in the pot, put the water into the leaves of Lycium barbarum, cook for 2-3 minutes, then add the lean slices, boil, and add a little salt to taste. Soup water nourishes people, and drinking more soup is good for health, which can play the role of beauty and clothing, strengthening the mind and strengthening the spleen. The weather in Lhasa this year is very abnormal. The highest outdoor temperature has reached 30 degrees. I saw a post saying that 30 degrees in the plateau area is equivalent to 50 degrees in the mainland. It is really comfortable to drink some delicious soup in such a hot summer. My favorite stew is tremella soup. Because it is in the plateau area, cooking basically requires a pressure cooker, so the stewed tremella is not easy to gel, and the soup is not thick and often not delicious. Every time I cook the soaked shredded tremella and washed lotus seeds and lilies in a pressure cooker for 10 minutes, turn off the fire, let them stew naturally, open the lid after venting, add the old rock sugar and medlar, simmer slowly without covering the lid for half an hour at most, and a pot of tremella lotus seed soup with quite good taste will be fine. The soup is thick and silky, the tremella is delicate and smooth, and the lotus seeds are soft and sweet. A bowl of warm tremella soup in the morning is full of vitality all day, and a bowl of cool tremella soup in the hot afternoon instantly calms the irritated heart. Mung bean soup is also essential in summer. Mung beans can clear away heat, promote fluid production and quench thirst. Mung bean old pumpkin soup, without a drop of oil, is sweet and delicious, and you can take it with you. Stewed mung bean and old pumpkin soup should be boiled until the mung bean blooms before adding the old pumpkin. Eat salty and sweet according to everyone's taste, or you can add nothing, because the sweetness of the old pumpkin itself is enough for people who don't like sweets. Sparerib mung bean dandelion soup, spare rib winter melon soup, seasonal vegetable soup and so on are all good choices for soup in summer. Drinking soup is easily associated with "nourishing health", so many times people's impressions of soup are always associated with words such as strong aroma, mellow, nutrition, long stew, hot soup and so on. Then it seems that some soup with conventional impressions is not suitable in hot summer, and it is too hot and greasy. So this time, let's share some soups suitable for summer, which can be drunk in hot weather. The appetizer is not greasy, very fresh and refreshing, but it is also delicious! —— Fresh and fragrant melon meatball soup—

Preparation materials: half a catty of wax gourd, pork stuffing 1 50g, egg white 1 piece, two shallots, two ginger10g, two coriander, one spoonful of starch, cooking wine1spoon, half a spoonful of soy sauce, sesame oil, chicken essence, pepper and salt.

Production steps: ①: Cut the onion and ginger into fine pieces respectively, then mix them into the pork stuffing, add egg white, starch, cooking wine and soy sauce, pinch a little pepper and salt, and stir thoroughly to make the pork stuffing. (2) Peel the wax gourd and cut it into half-centimeter thick slices, add water to the pot and bring it to a boil. After the water boils, just turn to the minimum fire and keep it slightly boiling. Put the meat stuffing into small balls and put them in. After all the balls are put in the pot, adjust them to medium heat and cook. ③ After cooking for about 8 to 10 minutes, the meatballs are basically cooked and floated. Cut the sliced wax gourd and cook it. After a few minutes, the wax gourd slices become a bit transparent. Season with salt, drop a few drops of sesame oil, add a little chicken essence, serve and sprinkle with chopped green onion and parsley. Related key points:-Ultra-simple asparagus clear soup and advanced asparagus thick soup-asparagus clear soup is strictly regarded as "waste recycling" because I like eating asparagus very much, but there are still some old skins and hard parts under asparagus, so it is a pity to throw them away directly, so it is used like this, which is unexpectedly sweet and delicious. In fact, it is not bad as a simple appetizer. Preparation materials: asparagus 10 root.

Production steps: ① Wash asparagus first, then use a peeling knife to count asparagus from the head, and peel off a thin layer of the parts below 10 cm, and directly cut off the old and hard parts of the roots; (2) add enough water to the pot, put all the peeled asparagus skins and the like into it for cooking, then turn to low heat for 15 minutes, and remove floating foam from time to time; (3) Finally, use a colander or sieve to filter out the soup, and the soup like clear tea soup is asparagus clear soup, which is very sweet and palatable. This asparagus clear soup can be used as a plain soup for some stews and soups, which has a high-grade taste. For example, the glutinous rice balls on it can also use this asparagus clear soup instead of water, so that the final taste is sweeter and layered. You can also cook peeled asparagus in the middle and a proper amount of potatoes, then add asparagus clear soup, an egg yolk and a spoonful of light cream to the two, and mash them with a cooking machine. Add some salt and pepper to the paste, and then boil it again to get an exotic asparagus thick soup, which is also a refreshing and smooth soup.

Related analysis: Boiling this clear asparagus soup is mainly used for "waste recycling" of asparagus skins and roots. The peeled asparagus is mainly used for cooking other dishes, such as asparagus fried meat, asparagus fried shrimps, oily asparagus, boiled asparagus, etc., which is an unexpected gain when cooking asparagus dishes at home, otherwise it will be thrown away. Friends who are interested in food, healthy diet and food anecdotes can pay attention to it and share interesting and useful related content together in the future! I can't wait to answer this question. My favorite soup in summer is lotus seed, lily and mung bean soup, none of which is my husband's "special pet". In summer, when the temperature is high and the weather is dry, people naturally don't have much desire for big fish and big meat, and it is easy to get angry. At this time, we need a bowl of soup that can reduce fire and be very moist. Mung bean soup is a soup with mung bean and water as the main ingredients, which has the effects of clearing away heat and toxic materials, relieving summer heat, relieving annoyance, quenching thirst, strengthening stomach, promoting diuresis and reducing swelling. Mung bean soup is rich in nutrients, which is a kind of soup with high economic and nutritional value. In life, many people like to drink mung bean soup, especially when the weather is very hot. Mung bean soup has various cooking methods and tastes. The most important ones are barley mung bean soup, lily lotus seed mung bean soup, pumpkin mung bean soup, kelp mung bean soup and so on. Share the lotus seed, lily and mung bean soup that I often drink with you. Efficacy mung bean: removing summer heat, lowering blood fat and stimulating appetite Lily: moistening lung, relieving cough, clearing heat and eliminating phlegm Lotus seed: benefiting qi, calming nerves and lowering blood pressure need raw material mung bean 1 00g lotus seed 70g lily 50g rock sugar appropriate amount of water 1500 or so (like to drink more soup, otherwise you can reduce it) Production method 1, mung bean, soak in water for 3 hours in advance.

2. Wash the lotus seeds, soak them in water for 30 minutes, and remove the core.

3. Wash the lily and soak it in water for 30 minutes.

4. Put it all in the pot.

5. After boiling, turn to low heat for 30 minutes and boil the mung beans. When the mung bean is boiled, you can turn off the fire and stew for 30 minutes. When it is boiled again, the mung bean will bloom.

So a delicious pot of mung bean soup is cooked. Let's do it together and cook a bowl of summer soup for the people we love. It's dog days again. We live in high temperature every day. We sweat when we move a little. What's even more distressing is that we have no appetite for anything. Why don't we drink some soup? It not only satisfies our taste buds, but also is a good thing to clear away heat and relieve summer heat. When it comes to soup, we may first think of corn sparerib soup, mutton soup, chicken soup and some nutritious broth. Today, I recommend a soup especially suitable for summer, so that you can finish it, clear away heat and fire, and feel comfortable. Recommendation 1: Mung bean soup. Highlight: Mung bean is cool, it is a good food to relieve summer heat, and it is rich in protein, which can help us solve the problem of loss of appetite. Secondly, the materials are cheap, the method is simple, and it is convenient to operate at home. Steps: soak mung beans for about 3 hours first, because mung beans are hard and cook faster after soaking. Then add water to start boiling, add some cold water when boiling, and add some rock sugar when boiling for the second time. Continue to add cold water for three times, and then turn off the heat when the mung beans are spread in the pot. Cover and stew for about 10 minutes to make mung beans softer. Ps: Iced mung bean soup tastes better! Remind everyone that mung beans are cool, drink them in moderation, and don't be greedy, especially for pregnant women and people with spleen deficiency and palace cold.

Recommendation 2: loofah soup Recommended reason: Summer is the season when loofah is on the market. Buy two loofahs and make a loofah soup, which is popular among the elderly and children, so that we can still have a big appetite in the bitter summer. Secondly, loofah is nutritious, rich in protein and vitamins, and it is on the market with low price, fast and convenient cooking, and delicious soup, which is very suitable for summer! Ps: Everyone knows how to make loofah soup. There must be someone who makes it better than me, but I have summed up a little trick and shared it with you. Before cooking the soup, pat some garlic and stir-fry it with the loofah, which not only softens the loofah, but also makes it more fragrant. Then add water and egg liquid to boil together, which is absolutely delicious.

Recommendation 3: tomato and egg soup tomatoes and eggs are really a magical combination. Not only can tomatoes scramble eggs, but tomato and egg soup tastes excellent. Tomatoes are rich in vitamins, organic acids, carotene and other nutrients, which can not only promote digestion, promote fluid production and quench thirst, but also prevent many diseases. And the tomato and egg soup is full of color, fragrance and taste, and it is more delicious to eat with rice!

Recommendation 4: The benefits of winter melon and shrimp soup need not be said. It is clear to everyone that clearing away heat and toxic materials, diuresis and acid reduction, only cooking winter melon soup is somewhat monotonous, and adding shrimp tastes more delicious. Practice: First of all, of course, the wax gourd, shrimp and seasoning are all ready. Secondly, stir-fry ginger, garlic and shrimp together, add some green beans to taste better, and then add water to boil. Then, pour in the cooked wax gourd cooked before, and add seasoning to serve.

The fragrance of wax gourd and the delicacy of shrimp, together with the auxiliary materials of green beans, put a pot of soup in front of us, which definitely can't control our appetite and tastes big, completely solving the problem of loss of appetite in summer. What are you waiting for? Cook it yourself! Good drink and a sense of accomplishment. What soup do you like to drink? What soup do you think is the best for summer? Let's share it! Mumuya | Wenshe Kitchen | Editor In summer, people often sweat, lose a lot of water and lose appetite, so drinking soup has become the main way for people to eat in summer. What soup to drink? Please read on. Mung bean soup Mung bean is the most suitable drink for clearing away heat and detoxifying in summer. Mung bean is cool and sweet, which can relieve summer heat and quench thirst, and can also supplement nutrients consumed in metabolism. 1, clean mung beans, soak them in water for half an hour, then take them out and put them in the pot. 2. Add water more than two or three centimeters to the mung beans, and boil them on high fire. 3. Rinse them twice, refill them with water, add a large piece of rock sugar, and stew them on medium fire for about 20 minutes until the mung beans rot and bloom, and the loofah soup will be heavy in summer. Therefore, it is recommended that you drink more loofah soup, because the heart fire burns from the kidneys, and loofah. Luffa can also be used for beauty and skin care, so it is also beneficial for female friends to drink Luffa soup often. 1, peel the loofah, pick the seeds, and cut into rolling blades. 2. Wash the mushrooms and cut them into small pieces. 3. Heat the wok, pour in the oil, stir-fry the loofah for a while, add salt, then pour the mushrooms and water into the wok, and add sesame oil to make the carp soup. At present, the temperature is soaring. Experts suggest that you might as well drink some carp soup properly in hot weather in summer, which will help strengthen the spleen, stimulate appetite and benefit. 1, remove scales, gills and viscera from carp, wash, cut into small pieces of several centimeters, and beat onion and ginger. 2. Put carp, onion, ginger, Sichuan pepper, refined salt and cooking wine into a pot, add appropriate amount of water, bring to a boil on the fire, and simmer for about 40 minutes. After adding vinegar and a little monosodium glutamate, the tomato and egg soup can be cooked. In summer, tomatoes and eggs are used as soup, which is yellow and red, which is beautiful and delicious. When making, it is best to fry tomatoes in oil first, which is more conducive to the dissolution and absorption of fat-soluble nutrients in tomatoes, such as lycopene. 1, Chop the onion, beat the egg with a little salt from Sa Jia, stir well, peel the tomato, and cut it into several small pieces. 2. Heat the pan with oil, add chopped green onion and stir fry quickly. After the tomato becomes soft, add a proper amount of water, pour the egg liquid along the pan, stir clockwise with chopsticks. 3. Finally, sprinkle a little salt and a little sesame oil, and you can have the best soup in summer. Hello, everyone, I'm Mr. Lin, and my answer is: "Summer" is a time when everyone's appetite is not very good. The weather is hot and the breath is tasteless. It seems that there is no temptation to stir-fry and cook in front of you, and I just made such a soup today. Of course, it's also a coincidence, because my mother came to send me a dish specially today.

Mom sent me a big bag of pig's front foot meat today, with less fat, more lean meat and collagen, which is very suitable for stewing soup. Mom also brought some fresh corn to stew a pot of corn pig's foot soup together, which is perfect. Why is it best to drink corn pig's foot soup in summer? Many people have always misunderstood the pig's feet, thinking that there is more fat on the pig's feet, and if you eat too much, you will gain weight, and then you will not dare to eat it. You also think that you must not drink pig's feet soup in summer. In fact, this is not the case at all. The most nutritious substance on the pig's feet is actually "collagen". This is a kind of nutritional ingredient that looks a little like fat, but its nutritional value is very high. Moreover, this kind of collagen is easily soluble in water, which means that the soup stewed with pig's feet is absolutely full of collagen. Drinking this pig's feet soup in summer will not only make you fat, but also make your skin and face more and more tender, smooth and firm, and your skin is not only more sun-resistant, but also less allergic and inflamed. Therefore, corn pig's feet soup is definitely suitable for women to drink more in summer. Here, Master Lin will share with you the correct way to make this corn pig's foot soup. It doesn't need to be blanched or too time-consuming, and the nutrition can be preserved completely. You are welcome to collect and learn to make it. Corn pig's foot soup-the correct way to do it at home. Ingredients: 4 fresh corn, fresh pig's forefoot meat 1 000g. Ingredients: garlic 1 piece, cinnamon1small piece of seasoning: warm water, cooking wine, white vinegar, edible oil and salt-start making-①: burn the fresh pig's feet first. Then scrape off all the dirt burned on the surface of the pig's feet with a brush or a kitchen knife, then chop the washed pig's feet into small pieces, put them into a large basin and wash them twice with enough clean water to wash away the oozing blood, then add enough clean water to the pig's feet, add 1 tablespoon cooking wine and 1 tablespoon white vinegar, stir well, soak for 15 minutes, and boil a pot of hot water for later use. ②: While soaking, peel the corn, wash it and cut it into cylindrical round sections, pat the garlic loose and peel it without cutting it, wash the cinnamon with water and put it on a plate for later use. ③: When the pig's feet are soaked, heat up the wok, add a proper amount of cooking oil and turn on a small fire. Add the garlic grains that were loosened before and stir-fry to get garlic flavor. Then, break the washed cinnamon into small pieces and stir-fry them together. After the cinnamon flavor is obvious, add the soaked pig's feet to medium heat and stir-fry quickly until the lean meat of the pig's feet turns pale and white. Turn off the fire and take out the pan for later use. ④: Take a stew pot, pour the fried pig's feet together with spices into the pot, add the previously cut corn segments, mix the previously cooked hot water with some water to make warm water, pour it into the stew pot until it does not reach the surface of the corn, close the lid and plug in the electricity, select the "tendon function key" for stewing, let it stand for 10 minute after stewing, then open it, and add a proper amount of salt and mix well to serve. Production map: Such a delicious and nutritious corn pig's foot soup is ready. Does it look appetizing? This step is actually a very important treatment step before stewing pig's feet. Because pig's trotters belong to "pig's feet", there will be a lot of bacteria and foul smell in pig's trotters with the long-term trampling life of pigs. Even after multiple cleaning in the cutting process, there will still be a lot of foul smell and bacteria in the sold pig's trotters. The market stalls are even more, and the pig hair is not shaved. Therefore, it is suggested that you must add this step of singeing and scraping after you come back from buying pig feet, so as to remove the foul smell and bacteria on the pig feet in advance to the greatest extent and make the pig feet cleaner and more delicious. Answer: .............................................................................................................................................................................. Therefore, in order to get rid of the excess blood in the pig's feet reasonably and completely, the pre-treatment is particularly critical. Here, chopping the pig's feet first and then scratching and washing them has an obvious advantage: the chopped pig's feet can effectively increase the contact surface, which means that the chopped pig's feet can wash the bleeding water faster when added to the water. Answer: ..... Because the pig's feet can't completely remove the blood and fishy smell just by washing them with clean water, it is necessary to soak them one more step, but if they are soaked with clean water, it will take at least half a day to soak all the excess blood in the pig's feet. Soaking the pig's feet for half a day in such a hot summer will definitely deteriorate and stink, so this soaking time must be accelerated. At this time, more cooking wine and white vinegar are the two main ingredients to accelerate and optimize. Adding white vinegar can effectively increase the acidity of water, which leads to the softening of pig's feet and the enlargement of pores, so blood water can be discharged faster. At the same time, cooking wine can also remove fishy smell and enhance fragrance for pig's feet, and the combination of the two can achieve excellent soaking effect. Answer: ..... Because the pork feet themselves are not as fragrant as those stewed after frying in oil once, this principle is similar to that of frying pork with spices. The pork feet fried in oil before stewing are not only more fragrant, but also the collagen will be opened because of the high temperature of frying in oil, so the stewed pork feet soup will be more nutritious and delicious. Answer: ..... The principle of this step here is also very simple, because the pig's feet have just been fried, and the temperature at this time is relatively high. If cold water is directly added, the pork feet will shrink and the meat will not be soft to stew. If boiling water is directly added, the weather is hot now, and too hot boiling water will lead to the meat of the pig's feet becoming too fast to be soft to stew. To sum up, it is recommended to add warm water to stew in this summer (in winter) —— "Technical Tips for Stewed Pig's Foot Soup": (1) If the stewed pig's foot soup is pure pig's trotters, then the pig's trotters need to be washed twice with flour and white vinegar to ensure that the taste is completely removed. (2) Stewed pig's feet soup does not have to be blanched, only pig's feet with heavy fishy smell and more fat need to be blanched, otherwise it is better to soak and wash them. (3) When stewing pig's feet soup, the salt must be added last, otherwise, if the salt is added too early, the density of pig's feet will increase ahead of time because of the strong penetration of salt, which will lead to faster cooking until the pig's feet are hard to set, and the nutrients in the pig's feet will be difficult to stew in the subsequent stewing, and the pig's feet soup will naturally be stale. Conclusion As a common food, winter melon has a very high nutritional value. Wax gourd is rich in vitamin C, its potassium salt content is high, but its sodium salt content is very low. It is sweet in taste and cold in nature, and has the effects of eliminating heat, promoting diuresis and reducing swelling. Everyone knows that another great benefit of wax gourd is to lose weight. It contains propanedioic acid, which can effectively inhibit the conversion of sugar into fat. In addition, wax gourd itself contains no fat, and its calories are not high, which can prevent the human body from getting fat and help the body build up. There are many ways to eat wax gourd. Besides stewing, boiling and frying, it is to make soup. The soup made of wax gourd is also varied. Here, let's share the most homely soup of wax gourd and shrimp skin. When wax gourd meets shrimp skin, the delicacies of the two complement each other, which is really delicious. For partners who love wax gourd, this is really a welcome soup. Winter melon and shrimp skin soup 1, the required material is very simple, that is, a piece of winter melon, which can be increased or decreased according to personal preference, 3 cloves of garlic, 2 slices of ginger and shrimp skin10g. The first step is to peel and peel the wax gourd and cut it into thin slices. 2. Then cut the garlic into minced garlic and cut the ginger slices into shredded ginger for later use. 3. After the pot is hot, add a spoonful of oil to the pot, add minced garlic and shredded ginger and saute until fragrant. At this time, stir-fry with low fire, otherwise the garlic will easily fry. 4. After the fragrance of minced garlic and shredded ginger comes out, add the shrimp skin and stir well. 5, stir fry for a while, then add warm water, the amount of water is controlled according to the number of your own melon. 6. After the water is boiled, put in the melon slices. Bring the fire to a boil, and turn it down slowly until the wax gourd changes color. 7. Before preparing for the pot, add appropriate amount of salt and appropriate amount of chicken essence for seasoning. 8. Finally, sprinkle some coriander for freshness. Such a very simple soup of white gourd and shrimp skin is ready. When you take a sip, the fresh and fragrant soup flows in your mouth, which is very delicious. Besides the nutritional value of white gourd, shrimp skin is also a kind of food with high nutritional value. It is rich in high protein and trace elements, such as calcium and iron, so it is especially suitable for young children and the elderly who are prone to calcium deficiency. Drinking soup in summer, especially for girls, I recommend ... If women want to stay in their youth, they must supplement collagen. Once collagen is lost, wrinkles and dark yellow and dry spots on their faces will follow. We can see that the delicate face of children is very elastic when pinched. This is the role of collagen. Today, I will share with you a Chinese wolfberry and yam chicken soup. It can be said that this pot is full of collagen, and girls drink it.

The ingredients used need yam, chicken, apple, pear, cucumber, tremella and medlar. I recommend that you don't put salt in this soup. If you really want to put salt, you can put some, but try not to put it. It is best to keep the original flavor of the soup. After drinking this soup, you will definitely be full of youth, so that you will even show the appearance of 18 years old at the age of 30. Next, I will teach you the specific method of this soup. First of all, we wash the bought broiler, chop it into small pieces, boil it in boiling water for two or three times to remove the blood, then cut the yam into the same size as the chicken pieces, then put the chicken in a casserole, and then put the chicken and the medicine in the casserole, and then add Lycium barbarum, red dates, Astragalus and two slices of ginger in turn.

There are also apple slices, pear slices and cucumber slices. The main purpose of putting these apple slices, pear slices and cucumber slices is to improve the layering of this soup after entering the mouth, so that the taste buds can be upgraded. Of course, putting these fruit and vegetable slices also successfully makes those female friends who think this soup is very greasy feel another refreshing taste. After putting all the ingredients in the pot, we will add water that can not finish all the ingredients. Stew the tremella with high fire for about 15 minutes, and then simmer with low fire for 30 to 40 minutes. The longer you stew, the softer the contents will be. Then we will add the cut tremella. Because tremella is very easy to be boiled, we must add it before cooking. The best time is to put it in the first 5 minutes before cooking, so the cooked tremella is very chewy.

It is important to remind everyone that the amount of clear water must not be too much when cooking, as long as it covers one or two centimeters of the whole ingredients. Because there are so many stews, this soup has no taste. Be careful not to put salt in it, because this soup itself is sweet and fragrant. If you put salt in it, it will change its taste. After stewing, we can just drink it before finding a clean bowl, and it will cost you thousands of pieces of skin care products.

Sweating is beneficial to heat dissipation. In summer, in order to cool down, the human body can sweat as much as 10 liter every day. When sweating, sweat can take away excess heat. Sweat is not only water, but also a certain amount of trace elements, such as sodium, magnesium, calcium, inorganic salts and so on, which are extremely important to the human body. With the increase of sweat, people need far more nutrients in summer than in winter. Then, I will introduce several different soups. Mung bean soup Mung bean soup is a soup with mung bean and water as the main ingredients. Mung bean has the effects of clearing away heat and toxic materials, quenching thirst and relieving summer heat, promoting diuresis and swelling, and promoting metabolism. Production method: 1 Wash the prepared mung beans, put water into the pressure cooker, boil the washed mung beans with strong fire, and cover the high-pressure pot cover and air valve. After the air valve bursts, turn to low heat and cook for 10 minute, then turn off the fire. 3 After the gas valve of the pressure cooker stops bubbling (about 10 minute), open the lid. If you like to eat Coix seed mung bean soup and Lily mung bean soup, you can wash the prepared Coix seed, lily or kelp and put it into the pot. Turn on the fire again, and then turn off the fire after the gas valve of the pressure cooker bubbles. 5 Cool the boiled mung bean soup and add sugar according to your personal preference. 6 iced tastes better ps: patients with stomach diseases should not eat. Kelp keel soup

Kelp is a kind of nutritious food, rich in various nutrients needed by human body, and it also has high health care value-kelp can hinder the absorption of radioactive element strontium, and kelp is rich in iodine, which is good for preventing and treating goiter, promoting children's intellectual development and avoiding "dementia". At the same time, the alginate contained in kelp can effectively inhibit the body's digestion and absorption of fat, and has the effect of losing weight. Ingredients: ginger, onion, keel (spine), kelp. Production method: 1 kelp slices (or kelp knots) are put into water and soaked for 2 hours. 2 Cut the onion, slice the ginger and wash the keel. 3 keel blanch, add cooking wine to remove fishy smell. 4 Put the prepared keel, kelp, onion and ginger slices into the pot together, and add appropriate amount of salt. 5 After boiling, turn to low heat and simmer for about an hour. The sugar content of winter melon soup is very low and the water content is sufficient. Eating more winter melon can quench thirst and relieve summer heat, and it also has the effect of adjuvant treatment of arteriosclerosis, hypertension and other diseases. It is a food with both edible and medicinal functions.

Ingredients: onion, ginger, cooking wine, and barrel bone (also called stick bone). Production method: 1 Wash the barrel bone, put it in water, add a small amount of cooking wine, and blanch the blood. 2 put the tube bone into the soup pot, add the chopped onion and add the ginger slices. 3 After the water boils, turn to low heat and stew for about 2 hours. Peel the wax gourd, slice it and blanch it in water. 5 Put the blanched wax gourd slices into the bone soup, cover the pot and stew for 15 minutes. 6 Add chicken essence and salt according to personal taste. Crucian carp bitter melon soup bitter gourd has the effects of clearing away heat and summer heat, nourishing blood and benefiting qi, nourishing liver and improving eyesight; It also has certain effects on lowering blood sugar, lowering blood fat, resisting tumor and improving human immunity. Preparation: crucian carp, bitter gourd, white sugar, vinegar, salt and monosodium glutamate. Preparation method: 1 bitter gourd is washed and sliced for later use. 2 crucian carp washed to gills, viscera. 3 fry the crucian carp slightly.

4 Put the bitter gourd slices and fried crucian carp together in the pot to add water, and bring the water to a boil. After the water boils, add sugar, vinegar and salt according to taste, and turn to low heat to cook the fish. 6 add a small amount of monosodium glutamate and coriander foam to taste.