Bitter melon porridge: melon100g, rock sugar 20g, refined salt 2g, japonica rice100g. When making, remove the pulp of bitter gourd, cut it into small dices, put it into the pot together with cleaned japonica rice, add appropriate amount of water, boil it with high fire, add rock sugar and salt, and then boil it with low fire to make porridge. Momordica charantia has the functions of clearing away summer heat, detoxifying, clearing heart and improving eyesight, and is very suitable for eating in summer. = = = = = = = = = = = = = = = = = = = = = = = = = = Lotus seed porridge: 50 grams of lotus seeds, japonica rice 100 grams, and boiled together until the lotus seeds are extremely rotten. Lotus seeds have the functions of clearing away heart-fire, invigorating spleen and stopping diarrhea, and can also nourish the heart and soothe the nerves, which has a good therapeutic effect on the upset and insomnia caused by summer heat. = = = = = = = = = = = = = = = = = = = = = = Watermelon skin porridge: 200g watermelon skin, japonica rice100g, and 30g sugar. Peel off the hard skin of watermelon, cut it into dices and cook it with japonica rice. Boil with high fire first, then turn to low fire to make porridge, and add sugar. Watermelon peel has the functions of clearing away heat and relieving summer heat, diuresis and detumescence. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Ice porridge: Method of making ice porridge: Watermelon porridge raw materials: 500g watermelon, 50gsago, orange cake1. Practice: 1, watermelon is seeded and cut into pieces, sago is soaked, and orange cake is cut into filaments. 2. Put the seedless watermelon pulp, rock sugar and orange cake into the pot and boil them together. 3. Add sago soaked and swollen and cook. Function: It has the functions of clearing away heat and summer heat, relieving vexation and thirst, relieving alcoholism and lowering blood pressure. ----------raw materials of Rosa roxburghii porridge: Rosa roxburghii 10, japonica rice100g, and appropriate amount of rock sugar. Practice: 1, mash the Rosa roxburghii, then remove the residue (or boil the juice to remove the residue) and leave the juice. 2. Put the washed rice and rock sugar into the Rosa roxburghii juice and cook it into porridge. Function: It has the functions of clearing away heat and toxic materials, promoting digestion and regulating the stomach. -----------raw materials of banana porridge: 3 bananas, glutinous rice100g, and appropriate amount of rock sugar. Practice: 1, peel bananas and cut them into dices. 2. Boil the rice in a boiling pot, add peeled diced bananas and iced sugar, and boil it into porridge. Function: It can clear away heat and moisten intestines, regulate stomach and strengthen spleen. ---------------Tomato porridge Ingredients: 250g tomato, 0/00g sago/kloc, 0/50g sugar/kloc, a little in rose sauce. Practice: Boil the white sugar, peeled diced tomatoes and sago (soaked in clear water until it rises completely) in a boiling pot, and add rose sauce to serve. Function: It can clear away heat and toxic materials, cool blood and calm liver. ----------Loquat porridge Ingredients: 6 loquats, 50g sago, proper amount of sugar and clear water. Practice: 1, loquat washed, sago soaked. 2. Put loquat, sago and sugar into clear water and cook it into porridge. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Mung bean porridge: clearing away heat and toxic materials, conditioning heatstroke, conditioning arteriosclerosis, and conditioning for summer health. Ingredients: rice (250g) mung bean (150g). Accessories: white sugar (20g) production process 1. Wash rice with clean water. Remove impurities from mung beans and wash them with clean water. 2. Put mung beans in a pot, add clean water1750g or so, bring them to a high fire and simmer for about 40 minutes. When the mung beans are crisp and rotten, add rice and cook for about 30 minutes with medium fire. Mix with white sugar and eat. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Lily porridge: Lily porridge 1. Ingredients: 1. Ingredients: lily 30g. 2. Seasoning: white sugar. Second, the method: wash the lily, clean the japonica rice, put them into aluminum pot, add appropriate amount of water, boil them and cook them into porridge with slow fire, and add sugar. Press: Lily porridge has the functions of nourishing yin, nourishing the heart and lungs, calming the nerves and relieving cough. Used for treating lung yin deficiency caused by = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = <: Winter melon porridge for removing fire > Rice 200 grams of wax gourd 1000 grams of lotus leaf 1 piece; Peel the wax gourd, remove the pulp, cut it into small pieces and wash it with lotus leaves. Wash the rice, add water to the pot, add wax gourd and lotus leaves, cook it into porridge and remove the lotus leaves. Characteristics; Can prevent heatstroke. "kelp and mung bean porridge" rice 1 00g, kelp 25g, mung bean 25g, dried tangerine peel1piece, and proper amount of sugar. After soaking kelp, wash and shred, rice and mung bean, wash and soak dried tangerine peel, scrape and boil with clean water, and add rice, mung bean, kelp and dried tangerine peel to cook porridge. Add sugar to taste when eating. Characteristics; The porridge is green. The fragrance is elegant, and the mouth is fragrant. < Black rice porridge with black plum and Sydney > Ingredients: ebony 10, Sydney 1 each. Black rice 100 g, 30 g of glutinous rice, a little rock sugar, and a little sweet osmanthus. Practice: 1 black rice is washed and soaked in cold water for 3 hours; Soak glutinous rice in advance 1 day. 2. Add water to the pot, put the cleaned ebony and crystal sugar, and first take half a Sydney, remove the core, peel it, cut it into pieces, put it in the pot, and bring it to a boil. 3. After the water boils, turn down the heat. After the porridge is cooked with glutinous rice, turn off the heat, let it cool, add sugar and add a little sweet-scented osmanthus sugar. Cut the remaining half a Sydney into small pieces and put it in the porridge. Banana porridge > Ingredients: 3 bananas, glutinous rice 1 00g, and appropriate amount of rock sugar. Practice: 1 glutinous rice soaked in advance1day; Peel the banana and cut it into cubes. Boil the glutinous rice in a boiling water pot, turn to low heat for 2 hours, then add the diced banana and iced sugar, and cook it into porridge. It is better to drink mung bean porridge under the ice in summer. I think it will be better to make mung bean porridge and cucumber porridge, both of which will reduce the heat. To make cucumber porridge, put rice first, then add cucumber and salt, and then cook it with low heat. Mung beans can relieve summer heat and drink it in summer. Hello! ! Summer is suitable for eating more cool vegetables: it is conducive to promoting fluid production and quenching thirst, relieving summer heat, clearing away heat and purging fire, and expelling toxin and relaxing bowels. So, which ones are cool? Cucumber vegetables are warm except pumpkin, others are bitter gourd, cucumber, melon, loofah and watermelon, while tomatoes, eggplant and celery are cool vegetables. The summer menu is as follows: 1. Lotus root, winter melon and lentil soup raw materials: lotus root 380g, winter melon 450g, lentil 75g, lean meat 1 50g, ginger 2 pieces, and proper salt:1.Lotus root peeled and washed, and cut into pieces. 2. Wash the wax gourd and cut it into thick pieces. 3. Wash the lentils. 4. Clean lean meat, blanch it and then rinse it. 5. Boil a proper amount of water, add lotus root, wax gourd, lentils, lean meat, ginger slices, simmer for 2 hours, and season with salt. Features: Wax gourd has diuretic, expectorant and heat-clearing effects. If you come to a bowl in summer, the summer heat will disappear completely. 2. Cold spinach: Practice: 2 kg of spinach, washed, cut into pieces. Blanch it with boiling water on the stove for later use. Ingredients: salt, a little monosodium glutamate, garlic powder and sesame oil, and mix well together. Finally, you can put some amber peanuts on the table. Advantages: saving time and trouble, rich in nutrition. It is refreshing and is a delicious cold dish in summer. Tip 3. Cold bitter gourd: Raw materials: 500g of bitter gourd, 9g of cooked vegetable oil, 20g of soy sauce10g, 20g of bean paste, 2g of refined salt, 25g of shredded pepper and 5g of mashed garlic. Production: (1) Cut Momordica charantia in half, remove the pulp, clean it, cut into strips with a width of 1 cm, scald it in boiling water, soak it in cold boiling water, take it out, and control the moisture. (2) Add shredded pepper and refined salt brain to the bitter gourd strips. After that, control the moisture, then soak it in cold boiling water and take it out. Put soy sauce, bean paste, garlic paste and cooked oil and mix well.