Ingredients: 250g of lean meat (5 taels), raw and cooked Coicis Semen 1 0g (2 taels), 5g of lotus seed (1 taels), 5g of lily (1 taels), Huaisheng 1 0g (2 taels) and 5g of Polygonatum odoratum (/kloc).

Practice * Boil lean meat in boiling water for 5 minutes, take it out and wash it.

* Wash all ingredients.

* Boil a proper amount of water, add all the ingredients, and cook for 3 hours until the soup is seasoned with salt.

Efficacy This soup is sweet and nourishing, with mild and cool effects of removing dampness and appetizing, removing phlegm and strengthening lung, etc. It is especially suitable for people with weak body and deficiency and is a timely soup in summer and autumn.

Mung bean tremella decoction

Efficacy: It has the effect of benefiting qi and enriching blood while relieving summer heat and detoxifying.

Ingredients: 60g mung bean, 5g tremella 1 5g, crystal sugar1tbsp.

Practice: 1, mung bean washed and soaked in water for 2-3 hours, white fungus soaked in water and boiled, and the yellow pedicle was removed. 2, put 600 ml of water in the pot, put all the ingredients, boil over medium heat, and continue to cook over low heat for 30-40 minutes, then add rock sugar.

Ginseng and dictyophora decoction

Efficacy: In addition to cooling and annealing, it can also benefit qi and promote fluid production.

Materials: Ginseng beard 30g, Dictyophora dictyophora15g, Tremella fuciformis15g, Lycium barbarum10g, and red dates10g.

Practice: 1, Dictyophora dictyophora washed to remove impurities, soaked in water and softened, cut into small pieces, and cut the tremella into small pieces. 2, put 800 ml of water in the pot, put all the ingredients into the fire to boil, change to low heat for 40 minutes, and finally add rock sugar.

Shenmai bone soup

Efficacy: The main efficacy is to clear away heat and moisten the lungs, and at the same time relieve summer heat and quench thirst.

Ingredients: 20g of ginseng beard, 6g of Ophiopogon japonicus, 6g of Schisandra chinensis, a little pork bone and a little onion ginger.

Practice: 1, wash the pork, put it in a pot and boil it over high fire, skim off the floating foam, add onion ginger and a little salt. 2, add other materials to boil, change to low heat and continue to cook 1 hour.

Qingbuliang decoction

Efficacy: It has a good effect of invigorating spleen and benefiting qi, and at the same time, it clears away heat and moistens lung.

Ingredients: Dioscorea opposita, Lotus Seed, Lily, Adenophora adenophora and Longan each15g, Euryale ferox, Jujube and Polygonatum odoratum each10g.

Practice: 1, put 600 ml of water in the pot and add other materials except longan meat. 2. After boiling on medium fire, cook on low fire for 30 minutes. After adding longan pulp, continue to cook for 5 minutes. Add rock sugar and stir well.

Old cucumber lean broth

Ingredients: old cucumber 1 500g, lean meat 400g (8 Liang), adzuki bean100g (2 Liang), 4 candied dates, and dried tangerine peel1piece.

Practice * Buy old cucumber with skin color in Huang Chengcheng, wash and trim the melon, and cut it into large pieces.

* Wash the original lean meat; Wash the red beans, too.

* Soak the dried tangerine peel, wash and scrape it off.

* Boil a proper amount of clean water, add old cucumber, lean meat, red beans, candied dates and dried tangerine peel, and boil for 2 hours until the soup is seasoned.

Efficacy This soup is suitable for drinking in hot days, and can clear away heat, relieve summer heat, quench thirst and induce diuresis.

Lady Enforcers pork soup

Ingredients: Lady Enforcers 50g (1 2), pig 400g (8/2), vermicelli150g (3/2), 4 candied dates and 2 tablespoons of apricot.

Practice * Cut off the fat oil from the vermicelli, put 1 piece of meat into the vermicelli, destroy it at the other end of the vermicelli, and wash the water out of the supercooled river.

* Put the pork in boiling water, cook for 5 minutes, take it out and wash it.

* Lady Enforcers is soaked in clear water, washed and wiped dry, and cut short.

* Bring a proper amount of water to the boil, put down all the ingredients and bring to the boil with strong fire, then simmer for 3 hours and season with salt.

Efficacy This soup cools the lungs, removes phlegm and fire, and clears the heat.

If summer heat hurts body fluid and thirst, you can choose:

1, wax gourd and kernel syrup

Use a catty of fresh old wax gourd (even skin), three ounces of raw Ciren, and a proper amount of yellow sugar. First, wash the old wax gourd and cut it into large pieces. Add the washed raw semen into the earthenware pot for one hour, and then add the yellow sugar for drinking. The old wax gourd in the soup is sweet and slightly cold, with the function of clearing away heat and relieving summer heat, promoting fluid production and quenching thirst. Health Ciren, but light and dampness, yellow sugar clearing heat and promoting fluid production. When used together, it can relieve summer heat and clear heat, and remove summer heat and dampness.

2. Lotus leaf, winter melon and old duck soup

Use a piece of fresh lotus leaf, 1 kg to 1.5 kg of fresh old wax gourd, and 1.5 kg of old duck male meat. Wash the above three foods, put them in a clay pot, add some water to make soup, season with salt, and drink soup to eat wax gourd and duck. Fresh lotus leaves in soup can clear away summer heat and promote diuresis, while wax gourd can clear away summer heat. Old male ducks can nourish yin and blood, benefit the stomach and promote fluid production. The combination of the three can not only clear away heat, relieve summer heat and remove dampness, but also benefit the stomach and produce fluid.

3. Gypsum tofu and dried vegetable soup

With gypsum 2, fresh tofu half a catty, dried cabbage 3 liang. First, the gypsum is slightly broken, then the dried cabbage is washed with water and soaked for a short time. Put three kinds of food together in a earthenware pot and add some water to make soup. Boil until the beancurd block has a small hole like a peak nest. Season the soup with a little salt.

If there are too many or a small number of heat boils, you can choose:

1, bitter gourd and lean pork soup

Use half a catty of fresh bitter gourd, cut into pieces, remove the core and wash. Pork lean meat is three to five Liang, cut into small pieces. Put the last two kinds of food in a clay pot and add some water to make soup. Bitter gourd in soup, bitter and cold, can clear away heat, purge fire and detoxify, and lean pork can nourish yin and moisten dryness. Work hard and supplement, which can not only clear away heat and detoxify, but also moisten skin and dryness.

2, Tang Ge Cai Bao raw fish soup

Use three liang of fresh tangge vegetables and half a catty of fresh raw fish. First, gut the raw fish, remove the internal organs, scale and wash it. Wash the fresh pueraria lobata. Put two kinds of food in a clay pot, add appropriate amount of water, and cook soup with medium heat; After boiling for two hours, add a small amount of cooking oil and salt and drink. Fresh pond pueraria in soup can clear away heat and diuresis, cool blood and detoxify; Chinese medicine believes that raw fish can tonify the spleen and stomach, promote diuresis and clear swelling. The combination of the two can cool and nourish, and it is really a delicious soup in summer.

Winter melon lotus leaf soup

The special aroma comes from the lotus leaves.

Ingredients: lotus leaf and wax gourd.

Cuisine: vegetarian

Description of dishes:

This is a pure vegetarian soup, but it is not really a clear soup. Compared with those old fire soups, the vegetarian soup is naturally much lighter, 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 reducing summer heat:

Light, not greasy, lotus leaves are fragrant.

Taro and vegetable pill soup

There is a slight hemp in the fragrance.

Materials:

Taro, pork belly, fresh pepper

Cuisine: Sichuan cuisine

Description of dishes:

This is a soup in Sichuan cuisine, which is extensive 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 reducing summer heat:

The taste is light, not greasy, soft and tender.

Stewed pork lungs with Chuanbei and Sydney

Sweet with a playful taste.

Materials:

Bulbus Fritillariae Cirrhosae, Sydney, pig lung and tremella.

Cuisine: Cantonese cuisine

Description of dishes:

This dish of stewed pig's lung with Chuanbei 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, etc. 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 loses fire, and pig lungs moisten lungs.

Braised pork ribs, cold soup and chicken feet

Black chicken feet taste generous.

Materials:

Pork ribs, black-bone chicken, yam, adenophora adenophora, medlar, coix seed and red dates.

Cuisine: Shaoxing cuisine

Description of dishes:

Summer is suitable for warming, refreshing and refreshing, and should not be over-nourished. A sparerib 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.

Principle of relieving summer heat:

Cool, Lycium barbarum and chicken feet are all destroyed by fire

Braised ribs with bitter gourd and soybean

Materials:

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:

First, wash the bitter gourd, soybeans, ribs and ginger with clear water, cut the bitter gourd into pieces, and soak the 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

Materials:

Mung beans The mung bean soup for cooling and relieving summer heat is one of the essential foods for summer. The following three methods can make the mung bean soup soft, waxy and not turbid, and keep its original flavor:

Practice 1:

Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them for 40 minutes.

Practice 2:

Wash mung beans, put them in a thermos bottle, pour boiling water and 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, 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, and 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.